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OUR JANUARY CLASSES WILL BE POSTED FRIDAY, DECEMBER 6 AT NOON.

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Saturday, November 2, 1pm: Dia de los Muertos with Monica Mannion
Saturday, November 2, 1pm: Dia de los Muertos with Monica Mannion
Dia de los Muertos (Day of the Dead) is a two-day festival that takes place every November 1 and 2. Although celebrated throughout Latin America, the occasion is most strongly identified with Mexico, where the lives of the deceased are celebrated (not mourned!) with parties, traditions, and yes, food and drink! Join Monica Mannion for a Day of the Dead lunch featuring traditional dishes such as ensalada calabaza caramelizada (caramelized sweet potato salad); mole de Olla (Mexican traditional stew of xoconostle, mixed vegetables and beef submerged into a broth of chile guajillo and chile pasilla); and pan de muerto y cafe con chocolate (Day of the Dead traditional sweet bread served with an aromatic Mexican coffee and chocolate). Monica Mannion’s cooking trajectory is a full circle. Born in Mexico City, she attended the Cambridge Cookery School in the UK and found herself living in Shanghai, where she became the private chef for a Mexican diplomat. Monica’s connection to Mexican cuisine is deeply personal, and it’s her mission to expose her audience to the wide diversity of her homeland’s cooking, beyond the ubiquitous Tex Mex and Texicali fare that we all know. To get you fully immersed in the spirit of things, Monica will transform the COOK space into an ofrenda, a shrine built to remember and honor those who have passed, complete with traditional flowers, candles and more. Plus, what’s a fiesta without a margarita, right? more info

Price $110.00
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Sunday, November 3, 12pm: COOKbook Lunch: Anglo-Indian Cuisine with Rupen Rao of Rupen’s
Sunday, November 3, 12pm: COOKbook Lunch: Anglo-Indian Cuisine with Rupen Rao of Rupen’s
Anglo-Indian food is the delicious result of the British Raj in India. Indian cooks took aspects of British cuisine and amalgamated them with Indian cooking methods and ingredients to create what is referred to as Anglo-Indian cuisine! Think soups tempered with cumin, roasts prepared with whole spices like cloves and cinnamon, croquettes flavored with turmeric and garam masala. When Europeans left India, these dishes found a place in Europe. For his November appearance at COOK, Washington D.C. resident and Mumbai native Rupen Rao will prepare Anglo Indian favorites, including Deccan railway spinach; chicken tikka masala with store-bought naan; spicy lamb vindaloo with fragrant white basmati rice; and saffron crème brûlée. Rao, who has a line of cookbooks and simmering sauces, has made it his mission to take classic Indian cooking and adapt it to our day-to-day lifestyle here in the United States. Guests will receive a copy of Rupen’s cookbook “Indian Cooking: Popular Restaurant Dishes” and a jar of simmering sauce to take home. Recipes will be provided.
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Price $120.00
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Monday, November 4, 12:30pm: Private Event with Eric Leveillee of Lacroix
Monday, November 4, 12:30pm: Private Event with Eric Leveillee of Lacroix
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Tuesday, November 5, 7pm: Brooklyn Beer Dinner with Michael Vincent Ferreri of Res Ipsa and Ben Plotkin of Brooklyn Brewery
Tuesday, November 5, 7pm: Brooklyn Beer Dinner with Michael Vincent Ferreri of Res Ipsa and Ben Plotkin of Brooklyn Brewery
At the turn of the 20th century, a significant portion of our nation’s beer was brewed in Brooklyn. In fact, one block of Williamsburg alone housed eleven breweries. When the last of the Brooklyn breweries turned off its taps in 1976, what followed was a dry spell of local beer production until in 1996 Brooklyn Brewery set up shop. The once upstart brewery now produces roughly 300,000 barrels annually and is ranked the 12th-largest craft brewery in the United States. Ben Plotkin, local representative for Brooklyn Brewery, returns to COOK for a beer pairing dinner, along with Michael Vincent Ferreri of Res Ipsa. Located on the 2200 block of Walnut Street, Res Ipsa operates as a cafe during the day and in the evening changes over to a full-service restaurant. Res Ipsa Chef Michael Vincent Ferreri’s menu is not only influenced by his own Italian roots but also by his time working at Zeppoli, Chef Joey Baldino’s beloved Sicilian-inspired BYOB. Join Plotkin and Ferreri for a four-course beer pairing menu of chicken liver mousse with sourdough, apple and pickles, paired with Brooklyn Lager; spicy wild boar ragu with orecchiette, paired with Brooklyn IPA; braised rabbit with beans and greens, paired with Brooklyn Sorachi Ace; and chocolate mousse with coconut and almonds, paired with Brooklyn Black Chocolate Stout. more info

Price $170.00
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Wednesday, November 6, 7pm: Sor Ynez Preview Dinner Lucio Palazzo of Sojourn Restaurant Group
Wednesday, November 6, 7pm: Sor Ynez Preview Dinner Lucio Palazzo of Sojourn Restaurant Group
Sojourn Restaurant Group owners Jill Weber and Evan Malone, the team behind Rex 1516, Jet Wine Bar and Cafe Ynez, are expanding. In addition to Jet Wine Bar opening an outdoor wine garden and Rex relocating up South Street to the former Royal Theater, Sojourn is expanding to the Kensington neighborhood with a sister restaurant to Cafe Ynez: Sor Ynez. To help oversee the expansions and new venture, Sojourn has brought in Lucio Palazzo to serve as Culinary Director.  A member of the opening team at Zahav, Lucio was invited by Michael Solomonov to helm Xochitl, his longtime Mexican venture, and so began Palazzo’s love affair with Mexican cuisine. Palazzo went on to work at Tim Spinner’s La Calaca Feliz in Fairmount and Taqueria Feliz in Manayunk prior to joining Loco Pez. While Sor Ynez is slated for a winter 2020 opening, Lucio is returning to COOK to offer a sneak peek of the menu’s traditional and modern Mexican fare, which promises to be VERY vegetarian/vegan friendly: botanas to start (guacamole, corn masa crisps, garlic chapulines, sopecito with huitlacoche butter, charred tomato salsa); sopa Azteca with tomato and chile broth, tortilla strips, avocado, epazote, queso panela; hibiscus tlacoyo with beets, black beans, Shellbark sharp goat cheese; celery root al pastor tacos with pineapple, onion, cilantro; smoked local turkey in a pumpkin seed mole with honeynut squash and rice; and churros with goat’s milk cajeta. Dios mío, this is gonna be good! more info

Price $170.00
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Thursday, November 7, 6:30pm: Private Event with Damon Menapace of Le Virtu
Thursday, November 7, 6:30pm: Private Event with Damon Menapace of Le Virtu
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Friday, November 8, 6pm: Bubbles + Biscuits with Ashley Costanzo of Vintage Imports and Jeffrey Pressley of Birdie’s Biscuits
Friday, November 8, 6pm: Bubbles + Biscuits with Ashley Costanzo of Vintage Imports and Jeffrey Pressley of Birdie’s Biscuits
When it comes to pairing sparkling wine, most minds go to caviar, lobster and oysters. And while we would never turn down any of said combos, bubbles can really shine when paired with more rich, salty and, yes, fatty foods. This November, Ashley Costanzo of local importer/distributor Vintage Imports is pairing up with Jeffrey Pressley of Birdie’s Biscuits for a happy hour of bubbles and biscuit-based small plates. The pairings highlight both traditional and unexpected pairings, including a biscuit with parmesan, chives, caviar and crème fraîche, paired with Pierre Brut, Blanquette de Limoux, Occitanie; fisherman’s pie with scallops, smoked fish, lobster, cauliflower, apple jam, paired with Roger Goulart "Gran Reserva" Extra Brut Cava, Penedes 2011; dumplings with savoy cabbage, beets, pumpkin and espagnole, paired with Rud Sekt Ohlig "Latitude 50" Rose Extra Trocken, Rheingau NV; fried chicken and biscuits with liver mousse, onion jam, bourbon maple, paired with Sidonio de Sousa Rose Brut, Bairrada (Baga) 2015; ahd pear cobbler with vanilla, burnt honey, vanilla ice cream, paired with Albino Rocca Moscato, Asti, Piedmont. more info

Price $115.00
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Sunday, November 10, 1pm: Vegan Holiday Sweets with Shannon Roche and Meagan Benz of Crust Vegan Bakery
Sunday, November 10, 1pm: Vegan Holiday Sweets with Shannon Roche and Meagan Benz of Crust Vegan Bakery
Got vegetarians or vegans coming over this holiday season? Then this is the perfect class for inspiring selections that will satisfy all of your guests’ sweet teeth at your next holiday party! Crust Vegan Bakery is the brainchild of Shannon Roche and Meagan Benz, two vegans who grew up in the South and saw an opportunity for (and a void of) vegan baking. At Crust, everything is lovingly made by hand with all natural ingredients, is 100% vegan, and uses no artificial colors, flavors or preservatives. Shannon and Meagan will demo and serve three beloved sweet treats with a vegan twist: molasses cookies; pumpkin pecan coffee cake; and baklava cheesecake. more info

Price $80.00
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Monday, November 11, 7pm: Fall In The Delaware River Valley with Randy Rucker of River Twice
Monday, November 11, 7pm: Fall In The Delaware River Valley with Randy Rucker of River Twice
Soon to open on East Passyunk Avenue, River Twice is a modern American BYOB dedicated to sustainably sharing the richness of our region’s bounty. James Beard-nominated Chef Randy Rucker seeks to encourage a sincere connection to the Delaware River Valley through seasonal ingredients, local purveyors and culinary artisans. Texas raised and Johnson & Wales University trained, Rucker began his career in California, followed by several ventures and posts in the Houston area. In 2016 Rucker returned to the East Coast, serving as Culinary Director of two well respected restaurants on Martha’s Vineyard and as Executive Chef for a Relis & Chateaux property in Mystic, CT. Join us as we welcome Rucker to Philadelphia as he makes his COOK debut with a menu that showcases fall in the Delaware River Valley: cornbread madeleines with trout roe, cultured cream, vinegar powder; venison tartare with chive, sunchoke miso, smoked oyster, fried potato; pork cooked over spruce with sweet potato, kombu butter; almond financier with caramelized maple ice cream, coffee cream. more info

Price $160.00
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Tuesday, November 12, 7pm: Private Philadelphia Magazine Event
Tuesday, November 12, 7pm: Private Philadelphia Magazine Event
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Wednesday, November 13, 7pm: An Evening with Billy Riddle of Spice Finch
Wednesday, November 13, 7pm: An Evening with Billy Riddle of Spice Finch
Located a block off of Rittenhouse Square, Spice Finch showcases a creative approach to Mediterranean fare with a menu inspired by herbs and spices of the nations bordering the sea. Executive Chef-Owners Jennifer Carroll and Billy Riddle have created a menu that combines their backgrounds – North African flavors influenced by Jennifer’s time at Marcus Samuelsson’s Red Rooster and Greek-inspired mezze via Billy’s post at Kapnos in Arlington, Virginia. Billy Riddle is heading to COOK up an eclectic menu that gives fall the Spice Finch treatment that kicks off with a lemon and ginger shot, followed by lemon yogurt, beet borani, muhammara flatbread and crudite; honeynut squash  salad with bulgur, apple, fennel, chraime, feta; baharat spiced duck breast with brussels sprouts, sweet potato, smoked yogurt, paired with a pomegranate cobbler cocktail; and apple pie with graham cracker, lemon caramel, cinnamon ice cream. People of the world, spice up your life! more info

Price $170.00
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Thursday, November 14, 6pm: Forgotten Cocktails: Resurrecting D-List Drinks with Drew Lazor and Resa Mueller of R&D
Thursday, November 14, 6pm: Forgotten Cocktails: Resurrecting D-List Drinks with Drew Lazor and Resa Mueller of R&D
Philly-based writer Drew Lazor’s D-List online PUNCH series revisits long-forgotten cocktails – their rise, their fall, and of course their recipes for those who seek to imbibe off the beaten path. This November, Drew returns to COOK along with Resa Mueller of Fishtown cocktail bar R&D to recreate four D-List series cocktails: Bizzy Izzy Highball (rye, sherry, pineapple, lemon, simple, Angostura bitters, topped with soda); Alfonso XIII (Dubonnet, fino sherry); Edgewater Beach (split rum base, sweet vermouth, canned peach, sugar); and Angel's Tit (Luxardo, cream, Fernet, Cherry Heering). Resa Mueller is also co-owner of LALO, the fast-casual Filipino eatery located the Bourse Food Hall, so to accompany the cocktails, LALO chef Michael Cher will prepare a selection of hors d’oeuvres. Cocktail recipes will be provided.
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Price $110.00
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Friday, November 15, 7pm: Middle Eastern Vegan with Samar Lazzari of Stoa Takeaway
Friday, November 15, 7pm: Middle Eastern Vegan with Samar Lazzari of Stoa Takeaway
Samar Lazzari is the force behind Stoa Takeaway, now in operation and open to the public in South Philly’s Bok Building. Stoa’s Middle Eastern-focused menu changes weekly, depending on what Samar picks up at the farmers market. Samar’s November menu includes sourdough toast with cashew Gournay-style cheese and pear-cardamom compote; arugula, roasted delicata and red kuri squash salad with verbena-walnut zhoug/pesto; Cypriot-style gratin of vegetable kofta kebob and garlic roasted potatoes with lemon-tahini cream; and knafeh b’qishta (coconut custard rolled in shredded katifi, with mulled orange blossom syrup). more info

Price $155.00
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Saturday, November 16, 6pm: Private Event
Saturday, November 16, 6pm: Private Event
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Monday, November 18, 7pm: Amaro Dinner with Brian Ricci of Philabundance
Monday, November 18, 7pm: Amaro Dinner with Brian Ricci of Philabundance
Amaro, which means 'bitter' in Italian, is a broad category of bitter-sweet herbal liqueurs. Other nations including Germany, Hungary, the Netherlands and France produce their own local versions, but while Western Europe has enjoyed amaro for centuries, only recently has American interest in amaro bloomed. Amaro is traditionally served as an after-dinner digestif, but we believe that rules are meant to be broken. We present: an amaro pairing dinner! Brian Ricci of Philabundance will prepare a four-course dinner with each course paired with amari: cheese, charcuterie and pan-seared chicken livers served with toast points, mustard, relish and chutney, paired with Cappelletti Pasubio; gnocchi with fall pesto, wild mushrooms and shaved pecorino, paired with Vigo Amaro; lamb with fennel and autumn squash, paired with Santa Maria; and almond cakes with cherry chocolate semifreddo, paired with Nonino; and a final digestif of Fernet Mellette. Ricci’s diverse cooking career began at NYC restaurateur Danny Meyer’s Indian-inspired Tabla. After moving to Philadelphia, Ricci held positions at Django, Supper, Pub & Kitchen, Kennett and Brick & Mortar, earning nods from Esquire and Travel & Leisure. more info

Price $150.00
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Tuesday, November 19, 7pm: An Evening with Diana Widjojo of Hardena and Joncarl Lachman of Noord and Winkel
Tuesday, November 19, 7pm: An Evening with Diana Widjojo of Hardena and Joncarl Lachman of Noord and Winkel
Ever been to Noord, Joncarl Lachman’s East Passyunk Dutch wonderland, and thought, “What’s a curry doing on this menu, alongside beer broth mussels and smoked fish?” That’s no chef-y whim. For over three centuries, Indonesia was once the Dutch East Indies, formed from the nationalised colonies of the Dutch East India Company. Dutch colonial families were exposed to Indonesian cuisine via domestic servants and cooks, and although the Dutch East Indies is no more, the Dutch people’s taste for Indonesian flavors remains strong. While the relationship between the two cultures was tenuous during the colonial days, here in Philadelphia, there’s nothing but love between Dutch-focused Noord and Winkel and the homestyle Indonesian Hardena. Hardena, located in the South Philly’s Point Breeze neighborhood and owned by the multi-generation Widjojo family, is one of Lachman’s favorite go-to’s. Over the years, Joncarl has even hosted several collaborative dinners with the ladies of Hardena. This November, that collaboration comes to COOK, when Joncarl teams up with Diana Widjojo for a meal that showcases the Indo-Dutch culinary tradition, with a menu of chicken satay; salmon with mustard; pork with cabbage, apples and caraway; and a surprise Indonesian dessert. more info

Price $170.00
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Wednesday, November 20, 7pm: Mole Dinner with Vincent Gianni of Aqimero
Wednesday, November 20, 7pm: Mole Dinner with Vincent Gianni of Aqimero
Americans’ familiarity with mole is for the most part limited to mole poblano, the dark cocoa-flavored sauce that appears on turkey or enchiladas. Mole, derived from the Nahuatl world molli, meaning “sauce” or “concoction, is actually a family of sauces prepared throughout the Oaxaca and Puebla regions of Mexico. There are dozens of varieties, and families pass on their own recipes from generation to generation. You could say that no two moles are alike, but in general moles are complexly layered blends of dried chiles, spices and fruits – some sweet, some spicy, all deeply satisfying. Join Vincent Gianni, Executive Chef of Richard Sandoval’s Aqimero, for a multi-mole meal that begins with a trio of street snacks (street corn/taco/scallop tostada); venison loin with mole chicchilo; rabbit sope with braised rabbit legs, seared loin, chayote salad and mole rojo; roasted duck with mole negro and potato poblano gratin; and for dessert, chocolate tres leches cake. Holy mole, this is gonna be good! more info

Price $160.00
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Thursday, November 21, 7pm: Italian Holiday Feast with Paul Cullen and Claudia Baudo of Smackaroons
Thursday, November 21, 7pm: Italian Holiday Feast with Paul Cullen and Claudia Baudo of Smackaroons
Madonna made the expression “Italians do it better” a thing, and when it comes to holiday cooking, we can’t argue with that. The Italian (and Italian American) holiday season is steeped in culinary traditions. To share some of them, we are excited to welcome back Paul Cullen, former Bad Company bassist turned personal chef and sommelier, and Claudia Baudo, Founder of Smackaroons, artisanal coconut delights made here in Philadelphia. While touring Europe with Bad Company, Paul fell in love with fine wine, exquisitely prepared food and the culture that surrounds both. Years passed and Paul became a certified level sommelier, and he revisited the classic Italian recipes he learned from his grandmother and mother. He deepened his love — and knowledge — of Italian cuisine during visits to Italy, where he cooked with the local chefs, sipped with winemakers while strolling the vineyards and performed with Italian musicians. Paul brought all of these passions together in 2013 when he started an in-home dining service in the Rehoboth Beach area. Following a welcome glass of vin brûlé (red wine with warming spices of cinnamon, cloves, nutmeg, ginger, star anise, vanilla, allspice and black peppercorns), enjoy festive menu that features an Italian artisan formaggio tasting plate; insalata of orange, fennel and black olives drizzled with Sicilian extra virgin olive oil; traditional lasagne alla Bolognese with handmade pasta and homemade ricotta; and tiramisu vin santo. Mangia! Mangia!
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Price $170.00
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Friday, November 22, 6pm: Private Event with Frances Vavloukis
Friday, November 22, 6pm: Private Event with Frances Vavloukis
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Saturday, November 23, 12pm: Meat-za Pizza with Peggy Paul Casella of Thursday Night Pizza
Saturday, November 23, 12pm: Meat-za Pizza with Peggy Paul Casella of Thursday Night Pizza
As widely beloved as pizza is, most people simply reach for the phone when “preparing” it. Peggy Paul Casella of the pizza-making blog ThursdayNightPizza.com returns to COOK for a crash course on pizza making basics, demonstrating three meat lovers pizzas that you can recreate at home: chicken, mushrooms and sage; sweet-hot pepperoni pizza with broccoli rabe; and steakhouse pizza. Since 2012, Peggy has dedicated her Thursdays to pizza-making, and her blog documents her self-guided experiments and offers inspiration for pizza enthusiasts looking to expand their repertoire of toppings and techniques. So, yes, Peggy knows pizza, and she’ll cover it all – the dough, the sauce, the toppings. Delivery? No, it’s Thursday Night Pizza! Recipes will be provided.
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Price $110.00
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Sunday, November 24, 1pm: Holiday Pastry with Abigail Dahan of Parc
Sunday, November 24, 1pm: Holiday Pastry with Abigail Dahan of Parc
‘Tis the season to get your bake on! French-born pastry chef Abigail Dahan started her pastry training in the famed Parisian patisserie Gerard Mulot. She then went on to work for the Ritz Carlton Philadelphia and Orlando. She later moved on to become supervisor at the Park Hyatt Chicago, and in the same year won first place in the first ever “L’art du chocolatier” hosted by the Cocoa Barry School in Chicago. Before joining the Parc team, she was at Le Bec-Fin and was also Sous Chef at the esteemed Joel Robuchon restaurant in Las Vegas. One of the city’s top pastry chefs, Dahan returns to COOK for an afternoon that is sure to inspire you for the impending months of holiday baking. Abigail will demo and serve black forest yule log; pecan pie; pumpkin cheesecake; and decorated cookies. more info

Price $90.00
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Monday, November 25, 7pm: Soul Food with Malik Ali
Monday, November 25, 7pm: Soul Food with Malik Ali
Soul food is a loose term used to describe regional cuisine traditionally prepared and eaten by African Americans of the Southern United States. And while the cuisine may not be the best for our waistlines, it is downright, downhome comfort food. Join Malik Ali for a soulful, rib-sticking supper including shrimp hushpuppies with pepper jelly; meatloaf mac and cheese with thyme tomato glaze; smothered turkey chop with smoked collard greens and rice pilaf; and for dessert, spiced pumpkin cake with cream cheese frosting. Most recently in the kitchen at SOUTH, Malik previously worked at Joncarl Lachman’s Noord and Neuf, Lachman’s and Lee Styer’s The Dutch, followed by The Blue Duck and The Ugly Duckling. Honored by Zagat as a finalist for their 30 Under 30 list, Malik is indeed one to watch! more info

Price $160.00
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Tuesday, November 26, 7pm: Thanksgiving Dinner Favorites with Damon Menapace of Le Virtu
Tuesday, November 26, 7pm: Thanksgiving Dinner Favorites with Damon Menapace of Le Virtu
Love Thanksgiving but looking to shake things up a bit? This one’s for you! Join Damon Menapace of East Passyunk Avenue’s Le Virtu for a Thanksgiving primer that is sure to breathe new life into what has become a bit too cookie-cutter in our honest opinion. Damon’s kitchen pedigree is strong, having spent time at Marc Vetri’s Osteria and Alla Spina, as well as Kensington Quarters, so you are in very good how-to-Thanksgiving hands. Pick up some planning advice, prep tricks and menu inspiration as Damon gets us in the spirit just days before your ACTUAL Thanksgiving dinner. Damon’s selection of turkey day faves includes biscuits with apple butter; brussels sprouts with bacon and roasted garlic; butternut squash mac and cheese; turkey with sweet potatoes, stuffing and cranberry; and pumpkin pie. more info

Price $170.00
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Saturday, November 30, 1pm: Indian Holiday Dishes with Chetna Macwan of Spice Culture
Saturday, November 30, 1pm: Indian Holiday Dishes with Chetna Macwan of Spice Culture
The holiday season is a time to celebrate our bond with family and friends. It’s a time when we prepare the special recipes passed on by loved ones, sparking memories of holidays past. It’s also an opportunity to try out new dishes that just might earn a place at your holiday table year after year. Chef Chetna Macwan from Spice Culture Cooking will share some Indian holiday dishes from her own family table. She will be showcasing dishes with a mix of old and new traditions from her Indian heritage, demonstrating how easily they can be made in your own homes, for any occasion. Chetna’s holiday spread includes chai-spiced mulled wine; pinwheel samosas; chicken biryani; harvest vegetable curry; seasoned cumin and onion raita; eggless fairy teacakes; and a milkshake sampler (rose falooda and sapota.) Recipes will be provided, in addition to a special Indian-inspired holiday gift.
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Price $110.00
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Sunday, December 1, 12pm: A Wonderfully Winter Lunch with Scott Megill
Sunday, December 1, 12pm: A Wonderfully Winter Lunch with Scott Megill
Join veteran COOKing instructor Scott Megill and warm up to winter. Scott has worked in celebrated kitchens including Supper, Styer’s Garden Café, Talula’s Table and Talula’s Daily, where he earned 3 bells from Philadelphia Inquirer critic Craig Laban, and most recently Grace Winery. Wherever he goes, Scott focuses on local, seasonal, farm-to-table fare and his December appearance at COOK is no exception. Join us for a wintry lunch menu of socca with rosemary and goat cheese; scallop and prosciutto with butternut squash and apple; blanquette de veau with root vegetables and mushrooms; and spiced pear clafoutis. more info

Price $110.00
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Tuesday, December 3, 7pm: Dinner at the Club: A Palizzi Cookbook Dinner with Joey Baldino of Zeppoli and Palizzi Social Club
Tuesday, December 3, 7pm: Dinner at the Club: A Palizzi Cookbook Dinner with Joey Baldino of Zeppoli and Palizzi Social Club
Since opening their doors in 1918, Palizzi Social Club has been a place for members to relax over a cocktail and enjoy delicious Italian food among friends, nestled in a typical South Philly rowhome. Today, third-generation owner and president Joey Baldino is proud to carry on his family’s legacy. French Culinary Institute trained and a lifelong South Philly resident, Joey earned national acclaim for his enduringly popular Sicilian-inspired Collingswood BYOB, Zeppoli, and is proud to make his homecoming as president of Palizzi Social Club, a tradition he hopes to keep in his family. If you don’t have a membership, fear not. Joey is heading to COOK this December to share recipes (and stories) from Palizzi. Dinner at the Club offers a behind-the-scenes look at the club and shares the recipes for its beloved old-school Italian classics, passed down by Joey’s family and perfected in his kitchen. Whether you’re already a member or want to see what others are raving about, don’t miss this one, when Joey will serve Palizzi Caesar salad, sautéed escarole and white beans, spaghetti and crabs, mixed grill and tiramisu. Mangia! Each guest will receive a copy of “Dinner at the Club.”
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Price $225.00
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Wednesday, December 4, 7pm: Southern Supper with Craig Meyers of Rex 1516
Wednesday, December 4, 7pm: Southern Supper with Craig Meyers of Rex 1516
Since 2012, South Street’s Rex 1516 has been one of Philly’s most talked-about places to find quality, Southern-inspired cuisine. With a pending move up the street to the former Royal Theater, owners Jill Weber and Evan Malone have hired Craig Meyers to serve as Executive Chef (or shall we say Rex-ecutive Chef?), leading Rex into its next chapter. Philly native and former Executive Chef at Bru Craft & Wurst, Meyers will prepare a five course Southern supper, including delicata squash salad with smoked pork loin, brussels sprout leaves, candied pecans, pomegranate, creole vinaigrette; pan roasted brussels sprouts with apple cider, honey, brioche breadcrumb; grilled brisket with pan bimbo, chipotle molasses BBQ, pickled onion and jalapeño, comeback sauce, horseradish; rainbow trout with sweet potato puree, broccoli rabe, fennel, bell pepper, meyer lemon beurre blanc; and “milk and cookies” with fried chocolate and pecan cookie dough truffles and rumchata spiked milkshake. Youse are gonna love it, ya’ll. more info

Price $160.00
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Thursday, December 5, 6pm: Elegant and Easy Holiday Entertaining with Brian Oliveira and Brian Mattera of Happy Hour Hospitality
Thursday, December 5, 6pm: Elegant and Easy Holiday Entertaining with Brian Oliveira and Brian Mattera of Happy Hour Hospitality
Happy Hour Hospitality is a creative culinary concept founded by Brian Oliveira and Brian Mattera, who, with a combined 25+ years of restaurant experience, have done it all – from dishwasher to line cook, bartender and chef, and even restaurant owner. Happy Hour Hospitality offers a variety of dining experiences, including drop-off and full-service catering, cooking classes and private dining. Hospitality is literally their name, so Oliveira and Mattera return to COOK to share tips on how to host your own holiday gathering with ease so that you can actually enjoy your time with your guests. Following a cocktail (cuz it’s not a happy hour without that, right?) and amuse bouche of chicken liver mousse and tart cherry compote, the duo will demo and serve a selection of hearty party fare: surf and turf skewers (jumbo lump crab wrapped in shaved ribeye with horseradish crema); baked brie bites in puff pastry with maple, pecan and cranberry; julienne carrot salad with brussels sprouts, pistachio and cumin-lime vinaigrette; and bone-in pork chops sliced and served with a creamy Dijon sauce and shaved black truffle. Please note that to accompany the small bites, we’ll be pouring a selection of wines. more info

Price $120.00
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Friday, December 6, 7pm: Private Event
Friday, December 6, 7pm: Private Event
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Saturday, December 7, 7pm: Private Event with Laura Frangiosa
Saturday, December 7, 7pm: Private Event with Laura Frangiosa
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Sunday, December 8, 1pm: Holiday Empanadas with Jezabel Careaga of Jezabel’s
Sunday, December 8, 1pm: Holiday Empanadas with Jezabel Careaga of Jezabel’s
Looking to up your Hot Pocket game? Meet the empanada, the stuffed pastry baked or fried that you can find throughout Latin America. Empanadas, while they may be found by different names in such far-flung places as India and the Philippines, are most closely associated with Argentina. Lucky for you, there’s a little slice of Argentina in West Philly – Jezabel’s, operated by Argentine expat Jezabel Careaga. At Jezabel’s, Careaga strives to deliver the tastes of Argentina from her childhood, while fusing global tastes and flavors in uniquely delicious ways. Inspired by the bakers in her family— her grandmother Julia, mother Aurelia, and aunt Sara – her pastries are an evolution of recipes she prepared as a child. Jezabel will lead guests in a hands-on empanada lesson, followed by a lunch of empanadas de pollo (filled with spicy chicken), empanadas de verduras (filled with roasted seasonal veggies and cheese) and roasted veggies with chimichurri, followed by a dessert of tea and alfajores. Guests will prepare and take home their own empanada creations, just so you don’t have to reach for that Hot Pocket next time you’re craving a snack. more info

Price $100.00
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Monday, December 9, 7pm: The Food of Mauritius with Brian Lofink of Terrain
Monday, December 9, 7pm: The Food of Mauritius with Brian Lofink of Terrain
Mark Twain once wrote, “Mauritius was made first and then heaven, heaven being copied after Mauritius.” Located in the Indian Ocean, east of Madagascar and southeast of the Seychelles, the small island of Mauritius was “discovered” (though not settled) by Arab and Portuguese sailors. Following Dutch, French and British colonial periods, the multi-ethnic island attained independence in 1968. Its tropical climate, sapphire blue waters and white powder beaches have helped make Mauritius a major tourist destination, with cuisine that reflects its melting pot makeup of Indian, African, Chinese and European (mostly French) cultures. Join Brian Lofink, Executive Chef of Terrain, for a meal that celebrates the multi-cultural cooking of his very own mother’s homeland: ginger prawn fritters with sweet mango and red chili chutney; millionaire’s salad with heart of palm, shellfish and sauce rouge; bouillon poisson with coconut chutney; roasted langoustine with coconut jasmine rice, spinach and vanilla cream; and for dessert, pineapple upside-down cake with rum caramel and cardamom clotted cream. more info

Price $165.00
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Tuesday, December 10, 7pm: Private Philadelphia Magazine Event
Tuesday, December 10, 7pm: Private Philadelphia Magazine Event
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Wednesday, December 11, 7pm: Feast of The Seven Fishes Wine Dinner with Damon Menapace of Le Virtu and Mitch Skwer of Vintage Imports
Wednesday, December 11, 7pm: Feast of The Seven Fishes Wine Dinner with Damon Menapace of Le Virtu and Mitch Skwer of Vintage Imports
The Feast of the Seven Fishes is an Italian-American Christmas Eve celebration, reflecting the tradition of abstinence from red meat until Christmas Day. Despite its fish-y name, the feast typically consists of seven seafood dishes. Here in Philadelphia, the Feast has been proudly commemorated by Italian-American families for generations. Last year, Damon Menapace of East Passyunk’s Le Virtu prepared an incredible Feast of the Seven Fishes, and as incredible as it was, we figured out how to make this year’s even better: wine pairings! That’s right – COOK’s go-to wine guy Mitch Skwer of Vintage Imports will provide pairings for Damon’s dishes, including tuna crudo with citrus, fennel, almonds (paired with Lamoreaux Landing Rose 2018, New York State); calamari with squid ink and hot peppers, marinated and chilled with lemon and parsley (paired with Sunday Mountain Sauvignon Blanc 2018, New Zealand); prawns with bacon, garlic, herb butter (paired with First Drop The White One 2017, Australia); broiled sardines with salsa verde (paired with Ethereo Albariño 2018, Spain); baccala cannelloni with saffron and truffle (paired with Chateau de L'Aunaye Muscadet 2016, France); orecchiette with a seafood puttanesca of octopus, olives, capers, tomato (paired with Pittnauer Pitti Blaufrankisch Blend 2017, Austria); stuffed lobster tail with anchovy hollandaise (paired with Peirano Viognier 2017, California); and for dessert, cannoli with ricotta, chocolate, pistachio (paired with Crater Lake Hazelnut Espresso Vodka, Oregon). You’re in good 7 Fishes hands, as Damon’s Italian cooking pedigree is strong, having also spent time at Marc Vetri’s Osteria and Alla Spina. In addition to his resume, Damon is committed to sourcing from dedicated farmers and producers in order to provide the best-tasting food possible. But don’t take our word for it – join Damon and Mitch for a meal to remember! more info

Price $190.00
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Thursday, December 12, 7pm: Private Event with Brian Ricci of Philabundance
Thursday, December 12, 7pm: Private Event with Brian Ricci of Philabundance
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Friday, December 13, 12pm: Private Event with Michael Sultan of 33rd Street Hospitality
Friday, December 13, 12pm: Private Event with Michael Sultan of 33rd Street Hospitality
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Friday, December 13, 7pm: Joyeaux Noël with Peter Woolsey of Bistrot La Minette, La Peg and Gabi
Friday, December 13, 7pm: Joyeaux Noël with Peter Woolsey of Bistrot La Minette, La Peg and Gabi
Like the turkey on Thanksgiving in America, France has its share of traditional dishes associated with particular holidays. Join Chef Woolsey of Bistrot La Minette, La Peg and the newly opened Gabi for an evening devoted to the many delicious dishes typical of a French Christmas dinner. Peter spent many years living in France and working in Parisian kitchens. It was there that his dream to create a restaurant in his native Philadelphia that showcased his love of the authentic bistrot experience was born. His menus at COOK and at his restaurants feature some of the most genuine and delicious French fare in town, and his yuletide menu is sure to make you say ooh la la: huîtres (oysters, pernod crème chantilly, hackleback caviar); homard à l’américaine (lobster, white asparagus, mâche, vanilla, americaine sauce; terrine de foie gras (duck liver paté, brioche, frisee, toasted hazelnuts, golden raisin and cognac puree); trou normande (apple sorbet, calvados); chevreuille forestière (venison loin, forestiere sauce, duchess potatoes, green beans wrapped in bacon); and, what else, bûche de nöel (chocolate yule log, marzipan, meringue, pistachio ice cream). more info

Price $190.00
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Saturday, December 14, 6pm: Vegetarian Comfort Foods with Becca O’Brien of Two Birds Catering and Canning
Saturday, December 14, 6pm: Vegetarian Comfort Foods with Becca O’Brien of Two Birds Catering and Canning
It’s a carnivore’s misconception that vegetarians miss out on things. But trust us, cry them no rivers – vegetarians are crafty cooks, swapping out proteins so that familiar foods remain just as satisfying. COOK veteran instructor Becca O’Brien, owner of Two Birds Catering & Canning, lived the vedge life for years and can attest to the fact that meat-free doesn’t mean flavor-free. Becca’s December menu features spinach and artichoke dip upon arrival, followed by loaded baked potato soup with smoked tempeh, habanero cheddar, herb crème fraîche, scallion, fried garlic and garlic butter crostini; stuffed squash salad with arugula, cranberries, bleu or goat cheese, spicy smoked pecans and grilled pear with dijon vinaigrette; jackfruit pulled "pork" sandwiches with chili-garlic pickles, maple slaw, mac and cheese, collard greens; peanut butter cup cheesecake with hot fudge, candied peanuts and pretzels. Treat yourself to an evening of cozy comfort classics, veg style! Recipes will be provided.
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Price $160.00
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Sunday, December 15, 1pm: Scratch Sufganiyot Making with Tova Du Plessis of Essen
Sunday, December 15, 1pm: Scratch Sufganiyot Making with Tova Du Plessis of Essen
Time to make the donuts! Sufganiyot are fried, jelly-filled, sugar-dusted donuts that pop up during Hannukah. An Israeli folktale descibes God consoling Adam and Eve with jelly donuts after their expulsion from the Garden of Eden, and while the biblical legitimacy of that tale is tenuous at best, it is fitting that a fried treat is enjoyed during a holiday that centers around the burning of oil, right? Whether you’re looking to make your own sufganiyot this holiday season or you’re simply a fried dough fan (who isn’t?), join Tova Du Plessis for a scratch sufganiyot demonstration of three fillings – rum custard, jam and espresso ricotta. Located on East Passyunk Avenue, Tova’s Essen Bakery specializes in artisanal Jewish baked goods. After years of working at prestigious restaurants (Le Bec Fin, Avance and Lacroix to name a few), Chef Tova du Plessis decided to go back to her roots when she opened her first bakery. She took inspiration from the fresh-baked bread and pastries she would make alongside her mother as a child. Pick up some sufganiyah tips that would make your bubbe proud! more info

Price $85.00
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Monday, December 16, 12pm: Private Event with Laura Frangiosa
Monday, December 16, 12pm: Private Event with Laura Frangiosa
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Monday, December 16, 7pm: Holiday Soul Food Feast with Malik Ali
Monday, December 16, 7pm: Holiday Soul Food Feast with Malik Ali
Soul food is a loose term used to describe regional cuisine traditionally prepared and eaten by African Americans of the Southern United States. And while the cuisine may not be the best for our waistlines, it is downright, downhome comfort food. Join Malik Ali for a soulful, rib-sticking holiday supper including fried chicken Caesar salad; hoppin’ John with black eyed peas, jasmine rice, smoked collards and brown sugar cornbread; soul food scallops with sweet potato grits, broccoli rabe and pepper gravy; and red velvet cake with cream cheese frosting and cake crumble. Most recently in the kitchen at SOUTH, Malik previously worked at Joncarl Lachman’s Noord and Neuf, Lachman’s and Lee Styer’s The Dutch, followed by The Blue Duck and The Ugly Duckling. Honored by Zagat as a finalist for their 30 Under 30 list, Malik is indeed one to watch! more info

Price $160.00
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Tuesday, December 17, 7pm: An Evening with Mark Regan of Messina Social Club
Tuesday, December 17, 7pm: An Evening with Mark Regan of Messina Social Club
Located just off East Passyunk Avenue at 10th and Tasker Streets is Messina Social Club, a century-old members-only club originally founded to bring together immigrants from Messina, Italy. Messina recently underwent a reincarnation after Top Chef alum Jason Cichonski took over the reins, and while the menu and cocktails have changed, one thing remains the same. Messina was always intended to foster a sense of community, so even today, a portion of the membership dues are donated to local philanthropic efforts. Join Messina chef Mark Regan for an exclusive tasting of the club and its cross-cultural fare, including puffios; fluke crudo with apple, aji dulce, tahini-yuzu dressing; roasted acorn squash with sage farmers cheese, radicchio, pepitas, brown butter vinaigrette; potato pierogi with braised lamb neck, caramelized onion, smoked sour cream; pumpkin crémeux with miso caramel, cocoa nib brittle. more info

Price $155.00
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Wednesday, December 18, 7pm: Private Event
Wednesday, December 18, 7pm: Private Event
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Thursday, December 19, 7pm: Private Event
Thursday, December 19, 7pm: Private Event
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Friday, December 20, 6pm: How To Build (and Eat!) The Perfect Holiday Cheese Plate with Kealan O’Donnel
Friday, December 20, 6pm: How To Build (and Eat!) The Perfect Holiday Cheese Plate with Kealan O’Donnel
The cheese plate. Seemingly ubiquitous at any get together, the cheese plate deserves careful consideration – variety, texture, accompaniments, pairings and, of course, presentation. So if you’re looking to up your cheese plate game, learn from the best – Kealan O’Donnel, who works behind the cheese counter at Philadelphia’s Center City Whole Foods. Kealan’s holiday selections for this happy hour include baked brie, paired with fresh baguette, apples and roasted nuts; Neal’s Yard Dairy Stilton, paired with black pepper crackers, roasted grapes and bacon crisps; Tête de Moine, paired with onion jam and prosciutto atop toasted baguette. Plus, where there's cheese, there's wine – wine selections will be offered. more info

Price $115.00
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Saturday, December 21, 12pm: COOKbook Lunch: Indian Cooking From My Mom with Rupen Rao of Rupen’s
Saturday, December 21, 12pm: COOKbook Lunch: Indian Cooking From My Mom with Rupen Rao of Rupen’s
To Rupen Rao, his Mom is the best cook in this world, and her key ingredient is ‘love.’ Washington D.C. resident and Mumbai native Rupen returns to COOK this December to share recipes from his first cookbook, Indian Cooking From My Mom. His mummy’s relentless dedication towards feeding her loved ones has always been and will always remain an inspiration to him. Rupen, who has a line of cookbooks, spice blends and simmering sauces, has made it his mission to take classic Indian cooking and adapt it to our day-to-day lifestyle here in the United States. Following a masala chai, enjoy a three course lunch of spicy chicken curry with roti bread and sautéed green peas; herb coconut shrimp curry with white basmati rice; and Indian rice pudding. Each participant will receive a copy of Rupen’s “Indian Cooking From My Mom.” Recipes will be provided.
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Price $120.00
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Friday, December 27, 6pm: Belgian Holiday Happy Hour with Meredith Rebar of Home Brewed Events
Friday, December 27, 6pm: Belgian Holiday Happy Hour with Meredith Rebar of Home Brewed Events
Belgium is arguably the most important country in history of beer brewing. Starting with monks in the Middle Ages, beer in Belgium now varies from pale lager to lambic beer and Flemish red, craft beer and more. There are approximately 180 breweries in the country, ranging from international giants to independent microbreweries. Meredith Rebar of Home Brewed Events returns to COOK to share a sampling of different Belgian beer styles (plus gin and mulled wine!), complemented by small plates. Following a welcome Jenever toast, selections include Scaldis Noël, paired with a Belgian cheese and accompaniment; Chimay Red, paired with Belgian frites and special sauce; Traditional Glühwein Wine, paired with meat and cheese croquettes; an exclusive Allagash sour, paired with Belgian sugar waffles from Waffles For Tourette, Belgian chocolate sauce from Shane Confectionery and fresh fruit. Plus, during class, Meredith will walk you through the process of brewing a Belgian style beer, which will be bottled and dropped off at COOK for pickup at a later date. more info

Price $115.00
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Saturday, December 28, 7pm: Private Event with Joncarl Lachman of Noord and Winkel
Saturday, December 28, 7pm: Private Event with Joncarl Lachman of Noord and Winkel
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Sunday, December 29, 1pm: Vanilla Desserts: Anything But Plain! with Michal Shelkowitz of Condesa
Sunday, December 29, 1pm: Vanilla Desserts: Anything But Plain! with Michal Shelkowitz of Condesa
We don’t know when and how ‘vanilla’ became synonymous with ‘plain.’ After saffron, vanilla is the second most expensive spice in the world. After all, a spice cultivated from an orchid is certainly deserving of proper respect. Condesa’s pastry chef Michal Shelkowitz makes her COOK debut to honor the mighty vanilla bean and its three varietals – Madagascar, Tahitian and Mexican. In addition to offering tips on using leftover vanilla pods for homemade vanilla extract, vanilla sugar and more, Michal will demo and serve vanilla bean crème brûlée; vanilla "creamsicle" ice cream; vanilla-rooibos sable cookies; and vanilla-cardamom poached pears with chocolate sauce. Israeli-born, Long Island-raised Michal attended The Institute of Culinary Education in NYC and embarked on a pastry career that included such top NYC restaurants as Jean-Georges, Gramercy Tavern, Dovetail and Tom Colicchio's Craft, where she was executive pastry chef for 3 years. Michal recently moved to Philadelphia, where she has joined the Defined Hospitality team in opening their latest restaurant, Condesa, serving up Mexican inspired desserts and pastries. more info

Price $90.00
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Monday, December 30, 7pm: Good Luck Foods For The New Year with Laura Frangiosa
Monday, December 30, 7pm: Good Luck Foods For The New Year with Laura Frangiosa
For our last class of 2019, we’re wishing you AND serving you good luck. In hopes of a healthy and prosperous 2020, former owner of Lansdowne’s Avenue Delicatessen Laura Frangiosa is cooking up a feast loaded with good fortune-inducing dishes, including “12 Grapes” winter salad; branzino with pan roasted brussels, orange and saffron beurre blanc; southern style cassoulet with black eyed peas, duck confit, andouille, tomato, bread crumbs; and Galette de Rois (almond cream king cake). And hey, if you’re not a superstitious person, think of it this way – this will be the last great meal you’ve had in 2019, setting a high bar for the New Year! more info

Price $165.00
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