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Wednesday, April 1, 6pm: Open Stove XXXVI: Battle of the Bartenders Sponsored by Manatawny Still Works
Once a month, COOK hosts a fast-paced and unpredictable competition between two chefs, known as Open Stove. COOK provides mystery ingredients and guests get to watch in wonder as the combatants come up with inventive and cutting-edge dishes on the fly. In April, we’re switching out the chefs for bartenders and making it all about cocktails. But the premise is the same: bartenders will have to come up with cocktails for guests to enjoy made from spirits and secret ingredients they didn’t see coming. The best part? YOU get to be the judge! April’s competition features four of Philly’s best booze professionals including Sara Justice (The Franklin Mortgage & Investment Co.), Brian Kane (Zahav/Abe Fisher), Keith Raimondi (Townsend) and Vincent Stipo (a. bar/a. kitchen). This is gonna give new meaning to the term barroom brawl. Local craft distillery Manatawny Still Works is generously sponsoring the event. Please note: light bites will be served but not a full dinner.

Price $165.00
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Thursday, April 2, 6pm: Private Event

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Friday, April 3, 7pm: Pasta Please with Chris Tavares of Davio’s Northern Italian Steakhouse
Davio’s Philadelphia’s Executive Chef Chris Tavares knows pasta. He has to. The Center City institution arguably serves more pasta in this town than anyone and they like to keep it fresh and change up their menu seasonally. Join Chef Chris for a night of Springtime carb-loading when he will demo a menu including: Hand-Rolled Potato Gnocchi, Organic Mushrooms, Basil, White Truffle Oil;  Agnolotti with Ricotta, Jumbo Lump Crab, Spring Pea, Prosciutto Dust Preserved Lemon, Chive; Mezzi Rigatoni with Lamb Bolognese, Morel, Fiddleheads, Flint Hill Goat Cheese; and Chocolate Panna Cotta with Amarena Cherries and Espresso Bean for dessert. Mangia! Mangia!

Price $180.00
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Saturday, April 4, 7pm: Private Event with Jim Burke

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Wednesday, April 8, 7pm: Private Event

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Thursday, April 9, 7pm: Private Philadelphia Magazine Event with Lou Boquila of Audrey Claire

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Friday, April 10, 12pm: Private Event

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Friday, April 10, 7pm: Vegetarian Mexican with Beth Kaufman Strauss of A Mindful Me
Join Holistic Health Coach and veteran COOKing instructor, Beth Kaufman Strauss of A Mindful Me, for a wonderful night of vegetarian Mexican fare to usher in Spring! Guests will learn how to make traditional Mexican dishes that are all vegetarian and enjoy demos of a refreshing, flavor packed menu consisting of: a Trio of Salsa; Baked Stuffed Chayote Topped with Manchego Cheese; Spring Vegetable and Black Bean Tostada with Pumpkin Seed Guacamole; plus a decadent dessert. Vegetarians and fans of Mexican food will love this class! In addition to wine and Tecate beer, we will have a special margarita with fresh squeezed juice to start things off.

Price $150.00
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Saturday, April 11, 6pm: Bacon Fest with Bryan Cohen of Bespoke Bacon
There’s no two ways about it: bacon is delicious. Join Lansdale-based bacon purveyors, Bespoke Bacon, for an evening dedicated to the mother of all pork products. The guys from Bespoke have perfected the "art of custom" with their series of naturally cured and flavored bacons. They specialize in crafting exquisite products to compliment the tastes of their clients, including high-quality restaurants, locavores, and those who just want something different. All of their bacons are sourced locally, using all-natural ingredients with no harsh chemical additives. For their return to COOK, Chef Chris Allen will be whipping up a multi-course menu of delicious bacon-centric fare incorporating Bespoke Bacon’s various flavors into dishes featuring lamb, mussels, fried chicken, chocolate and more! Select beers will also be paired with the menu.

Price $170.00
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Sunday, April 12, 6pm: Incredible India with Haneeda Riaz of Haneeda’s Kitchen
If you love Indian food but are hesitant to cook it at home, then this is the class for you! Join Indian cooking teacher Haneeda Riaz for an in-depth lesson on Indian cooking. Learn about various spices and ingredients and how to use them to make satisfying, delicious and healthy Indian meals right at home. Join Haneeda for her COOK debut when she will show guests how to prepare a menu of: Onion and Cilantro Pakodas (Crispy Onion fritters with cilantro, curry leaves and spices); Paneer Tikka (Paneer Cheese and vegetables marinated in a Tandoori masala); Carrot and Pea Ghee Pulao (Basmati Rice cooked with aromatic whole spices and vegetables); Murgh Makhani (Chicken simmered in a buttery, spiced cream sauce) and Saffron and Cardamom infused Sooji Halwa (dessert flavored with ghee, saffron and green cardamom). You’ll feel like a pro making Indian food at home after this class!

Price $165.00
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Wednesday, April 15, 7pm: Southern Country COOKing with Aaron Gottesman of The Fat Ham
Kevin Sbraga’s high-octane homage to pork and Southern cooking hasn’t slowed down since opening a year ago. That is due heavily in part to the main man in the kitchen there, Chef Aaron Gottesman. Aaron has worked with some of the most recognizable names in the world of food TV (Jennifer Carroll and Kevin Sbraga among them) and has helped make The Fat Ham the place to go for soulful Southern country cooking in Philly. Join Aaron when he returns to COOK for an evening of some Fat Ham faves and some off-menu dishes including: fried green tomato, shrimp salad, horseradish; pork and rabbit pâté with beer mustard; catfish brandade with fried okra and cauliflower; crispy lamb and Carolina Gold rice; a side of collard greens and more. Please note: the meat sweats are possible after this class.

Price $190.00
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Thursday, April 16, 7pm: Private Event with Moon Krapugthong of Chabaa Thai Bistro

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Friday, April 17, 6pm: Wow-Worthy Cocktail Methods for Fun and Flavor with April Wachtel of Swig + Swallow
Are you constantly on the lookout for new ways to incorporate flavors, aromas, and textures to your cocktails? Always hunting for new tricks and techniques to use to wow your friends? April Wachtel, veteran NYC-based bartender, cocktail instructor, and founder of beverage consulting firm Swig + Swallow believes the perfect cocktail hits on all of these notes - it has a beautiful appearance, enticing aroma, complementary flavors and distinct mouthfeel. Join April when she returns to COOK to demonstrate processes from muddling and dry-shaking to smoking cocktails and infusion to expand your cocktail-making repertoire. Students will get to sample all cocktails throughout the class and light bites will be served.

Price $110.00
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Saturday, April 18, 4pm: German vs Czech Style Beers with Meredith and Garrett of Home Brewed Events
Beer is a major part of German and Czech cultures. The Germans are known for their lagers, wheat beers and dark beers while their neighbors, the Czechs, invented the pilsner. During this afternoon session at COOK with local beer-based educators and event planners, Meredith Rebar and Garrett Lee Williams of Home Brewed Events, guests will learn the histories of German and Czech beers, sample a variety of German beer styles compared to the traditional Czech pilsner, and even brew an Altbier (a darker colored beer using a top-fermenting yeast which gives it its clean, crisp flavour) to take home at a later date. Please note that a full meal will not be served but there will be some light German bites.

Price $110.00
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Sunday, April 19, 12pm: Springtime Sweets with Peter Scarola of R2L
Spring is in the air so treat yourself to a delicious afternoon of seasonal sweets. Join Peter Scarola, pastry chef for Daniel Stern Restaurants since 2008 and at R2L since the opening in January of 2010, when he returns to COOK to lead a lesson in how to make the perfect pastries for Spring including coconut cake, strawberry rhubarb panna cotta and a lemon-raspberry tart. With Peter at the helm of this class (he was recognized last year as a Rising Star Pastry Chef of Philadelphia through starchefs.com – a significant industry honor), you are guaranteed to feel extra sweet this Spring.

Price $80.00
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Tuesday, April 21, 7pm: Asparagus and Eggs with Josh Lawler of The Farm & Fisherman
Celebrated chef Josh Lawler of The Farm & Fisherman is returning to COOK. Josh, alongside his wife Colleen (also a highly accomplished chef) own The Farm & Fisherman: a 30-seat BYOB on Pine Street (with a second location in Cherry Hill). Josh served as the former chef de cuisine at Blue Hill at Stone Barns, the renowned restaurant considered one of the pioneers in the locavore/farm-to-table movement in New York. The menu at The Farm & Fisherman, which changes with the nuances of the seasons, features the finest sustainably sourced ingredients including meat, fish, and poultry. Join Josh, arguably one of the best chefs in town, when he returns to COOK for a menu highlighting and reinventing the classic culinary pairing of asparagus and egg. The menu will feature a variety of asparagus and egg combinations with different preparations and numerous kinds of eggs featured. This menu will include fish and meat.

Price $190.00
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Wednesday, April 22, 7pm: The Art of Plating Thai Food with Moon Krapugthong of Chabaa Thai Bistro
If you know Thai food in Philadelphia, then you know that Manayunk’s Chabaa Thai Bistro is one of the best. But if you’re not a Thai aficionado and you’ve never even heard of pad thai, the fresh and authentic cuisine prepared by Best of Philly® winner Chef Moon Krapugthong will win you over instantly with the true spirit and traditions of authentic Thai cuisine. Chef Krapugthong’s menu will include a demonstration of some of her best dishes including an appetizer, salad, entree and dessert, as well as a discussion of Thai spices, flavors, techniques and the beautiful art of plating Thai food.

Price $170.00
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Thursday, April 23, 7pm: French Brasserie Fare with Eli Collins of Pub & Kitchen
At Pub & Kitchen, the uber-popular neighborhood bar and restaurant located in Philadelphia’s Graduate Hospital area, Chef Eli Collins refines traditional pub fare with his well-honed techniques and thoughtful variations on classic snacks and plates. Chef Eli developed a passion for cooking while studying Fine Art in the South of France. After returning to the United States, he landed in NYC where he worked for acclaimed Chef Daniel Boulud at his eponymous Daniel, the Michelin-starred contemporary French restaurant, and later as Executive Chef at Boulud’s DBGB, a more casual brasserie. Join Chef Eli when he shows off his incredible brasserie repertoire for an evening of delicious French fare including: frisée au lardon salad; escargot; skate Grenobloise and more! Your tastebuds will be saying merci all night long.

Price $190.00
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Friday, April 24, 7pm: A Celebration of Spring with Justin Perdue of Liberté Lounge
Executive Chef of the Sofitel’s Liberté Lounge, Justin Perdue, is ready to celebrate Spring for his COOK debut. The focus of this dinner will be how to best highlight seasonal Spring produce such as ramps, fava beans and morel mushrooms. Chef Justin Perdue will incorporate a variety of vinegars to bring depth and dimension to the dishes on his French-inspired menu including: Ahi tuna sashimi, avocado, citron vinaigrette; Morel mushroom ragout, white asparagus, parmesan; Alaskan halibut, pickled ramp risotto, Ham; Slow cooked lamb loin, fava bean, artichoke puree; and Chocolate pot de crème with meyer lemon mousse. In addition to wine, Sofitel mixologist Stephen Menei, will be on-hand to serve a specialty cocktail that pairs perfectly with the Spring ingredients. Chef Justin has extensive French culinary training and this new arrival to Philadelphia is certainly one to watch in our restaurant scene!

Price $165.00
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Saturday, April 25, 7pm: Pâté Party with Nick Macri of La Divisa Meats
Join COOK’s favorite Canadian chef and butcher, Nick Macri, when he returns to COOK for a pâté party for the ages! Nick has taught classes across the city, won cooking competitions, worked in some of Philly’s top kitchens, and most recently, he took over the Border Springs Farm stand at Reading Terminal Market to realize his dream of having his own butchery storefront, now known as La Divisa Meats. Join Chef Nick when he returns to COOK with a divine meat-centric menu of: Country pate, gherkins, grain mustard; "Bahn mi" crostini with pork liver pate, carrots, cilantro, chilies; Head cheese with cavatelli pepato shepherd cheese; Veal and pork pate en croute with roasted mushrooms and greens; and Chocolate "Pâté". Nick is the restaurant industry’s go-to guy for meats so dont miss out on this special event at COOK!

Price $155.00
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Sunday, April 26, 5pm: Pizza Making at Home with Joe Beddia of Pizzeria Beddia and David McDuff of David Bowler Wine
Pizza lovers, rejoice! The man behind Fishtown’s celebrated, phoneless Pizzeria Beddia is coming to COOK. Considered one of Philly’s finest pizza purveyors, Joe Beddia will make his COOK debut to teach guests how to make incredible pizza dough, sauce and more at home. This isn’t your ordinary pizza! Joe has pizza-making down to a veritable art-form. Guests will get to sample a variety of different pizzas and pizza toppings and learn how Joe makes his extraordinary pizza at home. At this special class, Joe will be joined by David McDuff of David Bowler Wine to talk about the right wines to pair with pizza. Pizza party time!

Price $165.00
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Tuesday, April 28, 7pm: Haute Vegetarian with Nicholas Lisotto of The Racquet Club of Philadelphia
Having worked under local, superstar chefs Marc Vetri (Vetri) and Jeff Michaud (Osteria), Executive Chef of The Racquet Club of Philadelphia, Nicholas Lisotto, knows his Italian cooking! Join him for his COOK debut when he will prepare an all-vegetarian homage to Spring with a menu of: Seared and Pickled Ramps; Beet Sformato with Pea and Corn Salad; Morel Mushroom Risotto; and Berry Crème Brulee. Chef Nick, an Ohio native and graduate of the illustrious Culinary Institute of America, has traveled the globe extensively and brings his passion for food to COOK this April with elevated vegetarian fare that will put some extra Spring in your step.

Price $160.00
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Thursday, April 30, 7pm: Private Event

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Sunday, May 3, 3pm: Cheese and Seafood: Great Together with Emilio Mignucci and Ann Campbell of DiBruno Bros.
Dont believe the stigma! Cheese and seafood can actually be quite good together. In fact, you might be surprised how often the pairing comes up and how delicious it can be. Join third generation owner of Di Bruno Bros., Emilio Mignucci and Di Bruno’s cheesemonger, Ann Campbell (who grew up in commercial fisheries of the Lower Columbia River in Oregon), when they debunk the “no cheese with seafood myth” in the most delicious way possible at COOK. With pairings such as Kunik with Cole’s Smoked Trout and Petrossian Trout Roe on Everything Flatbread, Panatleo Sardo and Serrats Ventresca with preserved lemon, and Ossau Iraty with Cole’s Sardine and Piri Piri - you will completely rethink how you think about cheese and fish together. Don’t miss this extra special class showcasing inventive and delicious ways to marry cheese and seafood!

Price $125.00
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Tuesday, May 5, 7pm: Private Event with Jon Cichon of Lacroix

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Wednesday, May 6, 7pm: Philadelphia Magazine & Foobooz Present Open Stove XXXVIII: Battle Sbraga
As Top Chef winner Kevin Sbraga’s restaurant empire continues to grow, so does the caliber of the chef in his kitchens. Join two of the best sous chefs in town - Dan Kennedy of Sbraga and Quincy Logan of Juniper Commons - when they battle it out at COOK’s monthly, cutthroat cooking competition known as Open Stove. Two will enter, but only one will win — so burns the unforgiving flame of this longstanding and popular culinary thunderdome! This is a fast-paced and unpredictable competition where COOK will provide mystery ingredients* and guests get to watch in wonder as the combatants come up with inventive and cutting-edge dishes on the fly. The best part? YOU get to be the judge! Both chefs will be joined by their respective General Managers who will act as their sous chefs for the evening. Don’t miss the chance to watch these two great restaurants duke it out! *Please note that due to the nature of this cooking competition, dietary restrictions cannot be accommodated.

Price $200.00
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Friday, May 8, 6pm: Cocktails and Cheese with Keith Raimondi of Townsend and Rocco Rainone of Di Bruno Bros.
Two of our favorite C words are cocktails and cheese. And though people often associate eating cheese with drinking wine, cocktails are also the perfect compliment to wash down some gooey, cheesey goodness. Join veteran bartender Keith Raimondi of Townsend as he leads guests on a cocktail and cheese pairing adventure alongside his friend and celebrated cheesemonger Rocco Rainone of Di Bruno Bros. The duo will create and demo a menu of five cocktails and select five cheeses to pair with them. Don’t miss the opportunity to learn from these two leaders in their respective fields at this special celebration of curds and drinks.

Price $155.00
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Saturday, May 9, 1pm: The Flwry Presents: Floral Desserts with Jason Cichonski of Ela and The Gaslight and Alexis Siemons of Teaspoons & Petals
COOK is pleased to welcome Philadelphia's first ever floral subscription service, The Flwry, launching this June. To help celebrate all things flowers, COOK and The Flwry are pairing up with chef Jason Cichonski, Top Chef contestant and owner of Ela and The Gaslight, and Alexis Siemons, tea consultant and writer of teaspoons & petals, to lead a flower inspired tea and dessert tasting. Alexis will be steeping teas that capture the floral essence of spring. Oolong, green and black teas will be featured: two blended with dried flowers, another with naturally occurring floral notes, and a final tea that had been slowly dried over fresh flowers to absorb their fragrance. Chef Jason will be on-hand to demo one and serve three floral desserts. Additionally, if you sign up for a membership with The Flwry before or after class, and you'll take home a gorgeous bouquet of flowers to enjoy. Memberships are limited, so this is a great opportunity to get in on the monthly blooms!

Price $90.00
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Tuesday, May 12, 7pm: Private Philadelphia Magazine Event with Jason Cichonski of Ela and The Gaslight

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Wednesday, May 13, 6pm: Private Event with Joncarl Lachman of Noord

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Thursday, May 14, 7pm: Private Event with Laura Frangiosa of The Avenue Delicatessen

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Friday, May 15, 7pm: Private Event with Brian Storey

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Sunday, May 17, 1pm: Chinese-Hawaiian Dim Sum with Kiki Aranita and Chris Vacca of Poi Dog Snack Shop
The Chinese influence on Hawaiian food is indisputable. Quite a few Cantonese dishes and dumplings have been fully absorbed into what is considered "local food" in Hawaii and a third of the population of Hawaii is of Chinese origin. Join Hawaii-native Kiki Aranita and partner Chris Vacca of Poi Dog Snack Shop for an afternoon of hands-on dim sum making and eating. The duo will lead guests in making: Guo tie and wonton; Gau gee (Hawaiian style fried wonton); Manapua (Chinese-Hawaiian buns, typically filled with char siu); and sweet stuffed mochi (daifuku) with red bean paste. Guests will learn to master at least three essential folds and also be taught basic fillings. Please note that none of the savory dumplings will be vegetarian.

Price $125.00
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Monday, May 18, 1:30pm: Private Event with Nick Macri of La Divisa Meats

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Tuesday, May 19, 7pm: Sushi-101 with Atsuko Boyd of Jeffrey Miller Catering
After over a decade in the business world, Atsuko Boyd combined her traditions, industry training, international travel experiences and a MBA into a passionate pursuit of culinary excellence after graduating from NYC’s Institute of Culinary Education (ICE). A nationally selected chef for the Cannes Film Festival in 2007, Atsuko founded the Stamford, Connecticut-based FoodStudio: a boutique culinary events business serving New York through Fairfield County, recognized for its signature style of bold, fresh, and creative flavors from around the world. Since moving to Philadelphia, she has worked for Jeffrey A. Miller catering, providing the Philly catering institution with authentic Japanese cooking ideas and inspiration. Join Atsuko when she returns to COOK for a hands-on sushi-making class. During the first hour, guests will get to rock and “roll” with the help of Atsuko and learn to make norimaki, temaki, and the 'American' inside/out maki (using traditional Japanese ingredients like kanpyo (gourd), tekka-maki (tuna), sake-kyu (salmon/cucumber)). The second hour will feature the chefs demo’ing and serving select accompaniments to the meal including: osuimono (basic clear soup); a side ('oshinko' or quick pickle); and some nigiri.

Price $175.00
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Thursday, May 21, 7pm: A Taste of Burgundy with Peter Woolsey of Bistrot La Minette and La Peg
Get ready to say ooh la la - Burgundy style! Join Proprietor of Bistrot La Minette and La Peg, Chef Peter Woolsey, for a delicious and authentic evening of traditional Burgundian fare. Burgundians are incredibly passionate about both their food and their wine. Escargots à la Bourgogne and Coq au Vin are just two of the famous dishes of the region and Peter will showcase four regional specialities at this special class. Peter spent many years living in France and working in Parisian restaurant 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 the restaurant feature some of the most genuine and delicious French fare in town. Neither foodies nor Francophiles should miss this!

Price $190.00
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Friday, May 22, 7pm: The Carnivore-Vegetarian Kitchen with Christina Martin of Vegan Commissary and Christopher Dougherty of Ulivo
Just because you live with someone doesn’t mean you eat the same way. Join chefs and real-life couple, Christina Martin and Chris Dougherty, for a menu of dishes that reflect both sides of meat/veg coin. During this class, Chris will make versions of dishes using meat and Christina will make a variation of the dish only plant-based. Guests can expect a gnocchi dish that is made with eggs and cheese while the other is a healthy, potato version. For the main course, Chris will demo a pan-roasted steak while Christina prepares a pan-roasted vegetable entree. The goal: showing people the similarities that a plant-based diet can have to a regular diet and with all the same flavors. Christina has degrees in both business and culinary arts. She has worked in the kitchens of Blackfish, Village Belle and Vedge restaurants. She also enjoys teaching and was a culinary instructor at JNA Institute of Culinary Arts. Christina is currently the pastry chef at Vegan Commissary in South Philly. Chris is a graduate of Montgomery County Community College Culinary Arts program. He worked at Blackfish restaurant in Conshohocken before helping to open Ulivo in south Philly. After a stint at Revel in Atlantic City cooking at Robert Wiedmaier's Mussel Bar and Grill he returned to Philadelphia to be the Sous Chef at Ulivo.

Price $165.00
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Saturday, May 23, 4pm: British vs American Beer Styles with Garrett Lee Williams and Meredith Rebar of Home Brewed Events
It’s hard to think of England and not think of pubs and pints. Beer in England pre-dates all other alcoholic drinks produced in the country and it has had an enormous influence on beer culture and history here in the USA. During this afternoon session at COOK with local beer-based education event planners, Meredith Rebar and Garrett Lee Williams of Home Brewed Events, guests will discover the histories of British and American beer, sample British beer styles and compare them to the Americanized version of each style (Stout, Pale Ale, Porter, Amber). Garrett and Meredith will also brew an American IPA for guests to take home a few weeks later. Please note that a full dinner will not be served but there will be some light bites.

Price $90.00
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Sunday, May 24, 5pm: Memorial Day Sausage Fest with Nick Macri of La Divisa Meats
It’s the unofficial start of summer and what better way to kick off grilling season than with a celebration of the sausage! Join butcher and chef Nick Macri (AKA Meat Man Macri) of Reading Terminal Market’s stellar charcuterie purveyor/butcher shop, La Divisa Meats, for an evening of sausage making and sausage eating. Nick will demo and serve a combination of lamb kefta, sweet Italian sausage, wheat beer and onion sausage, chorizo and more. Plus some sides. Nick sources from  wholly sustainable and primarily local farms for all his meat needs and you’ll taste the difference. This is a great class for meat lovers and those looking to start making sausage at home.

Price $165.00
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Wednesday, May 27, 7pm: Hands-On Pizza Making with Jenny and Mark Bello of Pizza a Casa Pizza School (NYC)
Amazing, restaurant-quality pizza can be made in your home oven - and New York City's Professors of Pizza, Mark and Jenny Bello, will show you how! For five years, the Bellos have been teaching classes and delighting guests from around the globe at their famous, original pizza school. Prior to opening their acclaimed “pizza self-sufficiency center" on NYC’s historic Lower East Side, Mark spent a nomadic decade showing the city's culinary cognoscenti how to cook a killer pie in various venues, from humble apartment kitchens to his sold-out event at the James Beard House. Mark and Jenny will share a foolproof dough recipe, show you how to stretch and top your pie with perfect proportions, and dazzle you with a flight of pizzas hot out of the oven, showcasing both traditional and offbeat topping combinations. This class is a must for any pizza enthusiast!

Price $185.00
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Thursday, May 28, 7pm: A Taste of Puglia with Joe Cicala of Brigantessa and Le Virtu
James Beard Foundation Award nominee, Joe Cicala, returns to COOK for an evening dedicated to the cooking of the Southern Italian region of Puglia. Brigantessa, one of Joe’s two Italian eateries on East Passyunk Avenue, is inspired by the peoples, cultures and cuisines of Italy’s South - and at this COOK event, Joe will be focusing on Puglia exclusively with a menu that includes his delicious pane cotto and strascinati. Puglia has always been predominantly an agricultural region, producing around 40% of Italy's olive oil and a large proportion of its wine. Don’t miss this special event with one of the city’s most recognized Italian chefs when he explores a cuisine that is deeply steeped in the region's agricultural tradition and incorporates only the freshest ingredients.

Price $195.00
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Friday, May 29, 5pm: Private Event

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Saturday, May 30, 3pm: Private Event

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Saturday, May 30, 10am: Private Event

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Sunday, May 31, 1pm: Strawberry Desserts with Bonnie Sarana Noll of Vanilya Bakery
It all began with a sweet tooth and a dream. In March of 2007, Bonnie Sarana Noll left the world of finance, packed her bags and headed to the Culinary Institute of America in Poughkeepsie, NY. Having the time of her life and learning the tools to make her dream become a reality, Vanilya Bakery, located on East Passyunk Avenue, was born in November of 2009. The inspiration for Vanilya is the Turkish translation of the word vanilla, her love of the flavor and the orchid plant it comes from. Join Bonnie when she returns to COOK to show guests how to prepare three strawberry delights including: a strawberry cocktail made with homemade strawberry syrup; strawberry crepe cake; and strawberry buttermilk panna cotta.

Price $80.00
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