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OUR JULY CLASSES WILL BE RELEASED TUESDAY, JUNE 5TH AT 12PM.

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Tuesday, May 1, 7pm: Cheers to Five Years! Noord Fifth Anniversary with Joncarl Lachman & Bob Moysan
Tuesday, May 1, 7pm: Cheers to Five Years! Noord Fifth Anniversary with Joncarl Lachman & Bob Moysan
Time goes by when you’re having smørrebrød. It’s hard to believe, but it’s been five delicious years since Joncarl Lachman and Bob Moysan moved back to Philadelphia from Chicago to open Noord. The beloved East Passyunk BYOB menu showcases Nordic flavors, combining Dutch and Scandinavian fare that is truly unique to Philadelphia. Joncarl and Bob aim to make guests feel as if they are dining at a friend’s or family member’s house rather than at a formal restaurant. With jovial service, generous portions and an absence of pretense, Noord is home cooking done with technical know-how and finesse. Join us for a five-course “greatest hits” tasting menu that celebrates the fifth anniversary of Noord. And if you know Joncarl, aka the Darling Dutchman, you KNOW we’ll be pouring plenty of bubbly!

Price $175.00
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Wednesday, May 2, 7pm: The Food Of Mauritius with Brian Lofink of The Railroad Street Bar & Grille
Wednesday, May 2, 7pm: The Food Of Mauritius with Brian Lofink of The Railroad Street Bar & Grille
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 of The Railroad Street Bar & Grille in Linfield, PA, for a meal that celebrates the multi-cultural cooking of his very own mother’s homeland: millionaire’s salad (hearts of palm, shellfish, sauce rouge); dholl puri (lima bean curry, achar de legumes, coriander chutney); octopus rougaille (with cardamom basmati rice, farata); and coconut papaya panna cotta (served with black vanilla tea and butter cookies).

Price $155.00
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Thursday, May 3, 6pm: Private Event
Thursday, May 3, 6pm: Private Event

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Friday, May 4, 12pm: Private Event with Laura Frangiosa
Friday, May 4, 12pm: Private Event with Laura Frangiosa

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Saturday, May 5, 6pm: Cinco de Mayo with Sarah May & Drew Gold of Grateful Plate
Saturday, May 5, 6pm: Cinco de Mayo with Sarah May & Drew Gold of Grateful Plate
Grab your finest sombrero and vamonos to COOK for a vegetarian Cinco de Mayo celebration that is sure to be muy delicioso! Sarah May and Drew Gold of meal delivery service, Grateful Plate, will cook up festive, flavorful and plant-based Mexican dishes, each paired with a margarita: nachos with spring vegetables, pickled jalapeños, onions and radish, topped with cheese and lime crème fraîche (paired with a cucumber margarita); Mexican grilled romaine Caesar salad with cornbread croutons (paired with a classic margarita); sweet potato tacos with black bean puree (paired with a cinnamon blood orange margarita); and for dessert, vegan tres leches cake (paired with a hibiscus margarita). Que bueno!

Price $165.00
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Tuesday, May 8, 7pm: Private Event
Tuesday, May 8, 7pm: Private Event

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Wednesday, May 9, 7pm: Private Event with Rich Freedman of Di Bruno Bros.
Wednesday, May 9, 7pm: Private Event with Rich Freedman of Di Bruno Bros.

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Thursday, May 10, 12pm: Private Event
Thursday, May 10, 12pm: Private Event

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Friday, May 11, 6pm: Keepin’ It Kombucha: An Internationally-Inspired Fermentation Happy Hour with Olga Sorzano of Baba’s Brew
Friday, May 11, 6pm: Keepin’ It Kombucha: An Internationally-Inspired Fermentation Happy Hour with Olga Sorzano of Baba’s Brew
Kombucha, the beverage the ancient Chinese called the “immortal health elixir” has a rich history of providing health benefits to those who drink it. Made from sweetened tea that’s been fermented by bacteria and yeast, kombucha has become a force in the health food market in recent years. At this class, guests will learn everything they need to know to safely brew the best tasting, healthiest Kombucha possible at home. Olga Sorzano, the founder of Baba's Brew - Chester County’s local, organic, sustainable and traditional kombucha nano-brewery - will reveal the centuries old secrets of kombucha. In addition to a blackberry kombucha mojito, Olga will serve a globe-trotting selection of small plates that make use of fermentation, including a local cheese plate; zupa orgorkowa (Polish dill pickle soup); Korean chicken and kimchi fried rice; and Greek yogurt panna cotta with strawberry kombucha compote. The class includes a kombucha starter kit so you can put your new skills to good use! Please note that no full dinner will be served, but there will be light bites.

Price $105.00
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Sunday, May 13, 2pm: Mother’s Day Empanada Making with Jezabel Careaga of Jezabel’s Cafe
Sunday, May 13, 2pm: Mother’s Day Empanada Making with Jezabel Careaga of Jezabel’s Cafe
Inspired by the bakers in her family— her grandmother Julia, mother Aurelia, and aunt Sara – Jezabel Careaga’s pastries are an evolution of recipes she prepared as a child. At Jezabel’s Cafe, in Fitler Square, Argentine expat Jezabel is known for her empanadas, the stuffed pastry baked or fried that you can find throughout Latin America – the O.G. Hot Pocket, you might say. This Mother’s Day, join Jezabel for a hands-on empanada lesson, followed by a lunch of empanadas de pollo, empanadas caprese (filled with cherry tomatoes and basil), and for dessert, empanadas de banana and dulce de leche. To accompany the empanadas, Jezabel will pour a selection of tea blends from her West Philly Jezabel’s Studio. Guests will 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.

Price $105.00
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Monday, May 14, 7pm: Pizza Gutt with Daniel Gutter
Monday, May 14, 7pm: Pizza Gutt with Daniel Gutter
One could say that pizza is the new cheesesteak. Over the last decade, Philly has witnessed a thriving pizza scene, where the challenge is to stand out from the competition. Daniel Gutter, the man behind Pizza Gutt, which began as “Instagram’s first pizza shop,” has done just that. Daniel’s pizza obsession began during high school working at Cocco’s in Drexel Hill, and the passion continued at home during his free time, eventually being hired by Pizza Brain who was impressed by his Facebook pizza pics. After spending a year in Beijing where he trained chefs in American-style pizza making at Great Leap Brewing, Daniel returned home to work under Joe Beddia, whose Pizzeria Beddia was named Best Pizza in America by Bon Appétit Magazine. Fast forward: following a series of pop-ups all around town, Daniel has set up shop at W/N W/N, slinging pies to both Instagram customers and walk-ins. This May, 16 very lucky guests will get a crash course on dough making and sauce preparation (recipes will be provided). Following a pizza making demo, guests will enjoy a menu of Caesar salad (romaine, parmesan, focaccia croutons and Caesar dressing); classic cheese pizza (mozzarella, tomato sauce and parmesan); veggie pizza (mozzarella, spinach, roasted tomato, basil whipped ricotta, chili flakes, extra virgin olive oil); pepperoni pizza (mozzarella, tomato sauce, pepperoni, fried onions, pecorino) and chard pizza (mozzarella, chard, bacon fat, garlic and pecorino). PLUS, take home a specialty 10” pizza pan that Dan uses and one of his doughs in the pan so you can create your own pie or freeze for later use. Please note that this class is not vegetarian.

Price $155.00
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Tuesday, May 15, 7pm: Springtime In The Brandywine with Scott Megill of Grace Winery
Tuesday, May 15, 7pm: Springtime In The Brandywine with Scott Megill of Grace Winery
Located in the idyllic Brandywine Valley, Grace Winery operates on a historic estate that features a charming inn, vineyard and a converted barn house tasting room showcasing Grace Winery selections. In the wine cellar of the tasting room is an intimate dining room, where Chef Scott Megill designs seasonal pairing menus that highlight the estate’s boutique wines. A Jersey native, Scott holds degrees from Widener University and Culinary Institute of America in Napa. Following a stint at Napa Valley at Ubuntu where he worked with Chef Jeremy Fox, Megill returned to the East Coast, working in kitchens at Supper, Styer’s Garden Café, Talula’s Table and Talula’s Daily, where he earned 3 bells from Philadelphia Inquirer critic Craig Laban. Scott’s May COOK menu is a testament to his focus on local, seasonal and farm-to-table ideals, pairing Grace Winery selections with plates that scream spring: oeufs en cocotte with ham, baby greens, herbs (paired with Grace Chardonnay); gnocchi Parisienne with snails and ramps (paired with Grace Rosé); rainbow trout with new potatoes, morels, nettles and fiddleheads (paired with Grace Dragonfly); and strawberry rhubarb tart with buttermilk ice cream.

Price $165.00
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Wednesday, May 16, 7pm: Private Philadelphia Magazine Event with Jason Cichonski of Ela and Little Noodle Co.
Wednesday, May 16, 7pm: Private Philadelphia Magazine Event with Jason Cichonski of Ela and Little Noodle Co.

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Friday, May 18, 7pm: Restaurant Sneak Peek: Elwood with Adam Diltz and Jenny Ko
Friday, May 18, 7pm: Restaurant Sneak Peek: Elwood with Adam Diltz and Jenny Ko
Adam Diltz’s appreciation for Pennsylvania cuisine are rooted in early life experiences, spending time at his great-grandparents’ farm; learning how to hunt and fish from his grandfather; and observing his grandmother baking shoofly pie, sauerkraut and game meats. After culinary school, Adam went on to work for three James Beard Award winning chefs: Barbara Lynch at No. 9 Park in Boston, Jean Joho at Everest in Chicago, and Joseph Lenn at Blackberry Farm in Tennessee. In 2010, he moved to Philadelphia to work as a sous chef at the Yardley Inn, head chef of Farmicia, and most recently, executive chef at Johnny Brenda’s. Adam and his wife are in the final stages of opening Elwood, a 35-seat BYOB in Fishtown. The restaurant cultivates organic, locally sourced ingredients into a selection of unique dishes that celebrate the rich culinary traditions of Philadelphia and the surrounding Pennsylvania region. COOK is offering a sneak peek of Elwood this May with a menu that features eel, elderberry-molasses glaze, potato, caviar; asparagus, bacon vinaigrette, shad roe; duck, sauerkraut, mashed potatoes, fermented carrots, dilled beans, pepper vinegar, datsch; and a strawberry shortcake of biscuit and strawberry sorbet.

Price $160.00
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Saturday, May 19, 12pm: Indian Lunch Box: Tiffin with Rupen Rao of Rupen’s
Saturday, May 19, 12pm: Indian Lunch Box: Tiffin with Rupen Rao of Rupen’s
Tiffins are mobile stacked lunch boxes that are delivered by tiffin carriers (tiffin-wallahs) to office goers in the city of Mumbai, India. Since office goers leave home early, their lunch boxes are picked up from their homes by these tiffin-wallahs once they are ready, later in the morning. They are then transported and delivered to their office by lunch time. Every day, with amazing precision, they deliver thousands of tiffins. Washington D.C. resident and Mumbai native Rupen Rao returns to COOK this May is an ode to all the women and the tiffin wallahs who make eating fresh food daily a reality. Rupen's own mom (or mummy, as he says) made a tiffin for his dad each day of his working life! Rao, who has a line of cookbooks and spice blends, has made it his mission to take classic Indian cooking and adapt it to our day-to-day lifestyle here in the United States. Enjoy a tiffin-style lunch that explores Mumbai's regional cuisine: Kachumber, side salad, yellow lentils, white basmati rice, baby eggplants cooked with spiced coconut and peanut blend, and Mom's chicken curry. For dessert, Rupen will prepare masala chai and sweet yogurt for dessert. Plus, each guest will go home with their own personal 4-tiered Mumbai tiffin!

Price $110.00
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Sunday, May 20, 12pm: Soul Food Brunch with Malik Ali of The Blue Duck
Sunday, May 20, 12pm: Soul Food Brunch with Malik Ali of The Blue Duck
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 of comfort food haven The Blue Duck for a rib-sticking, finger-licking brunch including sweet potato hash with peppers, onions, beef chorizo, sunny eggs; fried chicken and waffles with spicy maple syrup; and cinnamon rice pudding with raisins, whipped cream and caramel sauce. Prior to his post at The Blue Duck, Malik worked at Joncarl Lachman and Lee Styer’s The Dutch, as well as Lachman’s Noord and Neuf. Recently honored by Zagat as a finalist for their 30 Under 30 list, Malik is indeed one to watch!

Price $105.00
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Monday, May 21, 7pm: Sensational Seafood with Maureen Stoebenau of The Avenue Deli and Laura Frangiosa
Monday, May 21, 7pm: Sensational Seafood with Maureen Stoebenau of The Avenue Deli and Laura Frangiosa
This one is for the seafood lover in you. Join chefs and veteran COOK instructors Laura Frangiosa and Maureen Stoebenau of Lansdowne’s The Avenue Delicatessen for an evening that is sure to get you ready for all the shore feasts you’ll enjoy this summer. The duo’s fresh-from-the-sea menu features salmon ceviche with smoked tomato vinaigrette, avocado, red onion, tortillas; soft shell crab with green papaya salad, sambal mayo; fluke/flounder with spice rub, creamy corn sauce, corn and tomato salad, fried green tomato; pineapple upside down cake with toasted coconut ice cream. Maureen and Laura will provide you with seafood tips and tricks to blow your own guests out of the water (no pun intended!).

Price $160.00
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Tuesday, May 22, 6pm: Spoil Yourself!: The Delicious Science of Cheese and Charcuterie with Jamie Png and Ari Miller of 1732 Meats
Tuesday, May 22, 6pm: Spoil Yourself!: The Delicious Science of Cheese and Charcuterie with Jamie Png and Ari Miller of 1732 Meats
Cured meats and artisan cheeses share much in common, and in this class we'll explore the similarities in production methods used to produce them. You’re invited to sample a variety of beef, pork and lamb charcuterie from 1732 Meats, each paired with a different artisan cheese to highlight various aspects of the production process. Learn about heritage breeds, the link between flavor and feed, and the vital part ambient conditions play in the making of cheese and meat. 1732 Meats is the brainchild of Ari Miller, who began curing bacon in his Lansdowne home as a hobby. 1732 is now a major local producer of not only bacon but dry cured meats that can be found on the shelves at local grocers and on the menus of Philadelphia’s restaurants. A former artisan cheesemaker for Cherry Grove Farm and Reading Terminal Market’s Valley Shepherd Creamery, Jamie Png is a local cheesemaking instructor, educator and creamery tour guide. Please note that no full dinner will be served, but there will be light bites.

Price $115.00
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Wednesday, May 23, 7pm: Cookbook Author Series: “The Farm Cooking School” with Ian Knauer
Wednesday, May 23, 7pm: Cookbook Author Series: “The Farm Cooking School” with Ian Knauer
Host of The Farm cooking show on PBS, Ian Knauer honed his cooking skills in the world-renowned test kitchens of Gourmet magazine for almost a decade before returning to his family’s farm in Pennsylvania. After a year of searching for the perfect location, he founded The Farm Cooking School in Titusville, New Jersey, as a magical space where cooks of all levels can come together to learn and enjoy great food and community. Co-written with his Farm Cooking School colleague Shelley Wiseman, The Farm Cooking School is a cookbook for anyone who wants to learn to cook in tune with nature, celebrating seasonality. This May, Ian will bring his cooking school to our very own here in Philadelphia, where he'll demo and serve a farm to table feast of asparagus mole with smokey coffee mayo; potato gnocchi with browned butter sauce; lamb with peas three-ways; and for dessert, pavlova rhubarb. Guests will receive a copy of "The Farm Cooking School."

Price $170.00
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Thursday, May 24, 6pm: Lehigh Libations: An Eight Oaks Cocktail Class with Jackie Cusack of Alchemist Society and Mike Landers of Martha
Thursday, May 24, 6pm: Lehigh Libations: An Eight Oaks Cocktail Class with Jackie Cusack of Alchemist Society and Mike Landers of Martha
The locavore movement in Philadelphia is not limited to dinner menus. The Philadelphia region is experiencing a boom in local distilleries, producing innovative, craft spirits that are gaining national attention. One such distillery is Eight Oaks, a veteran-owned farm distillery located in the rolling hills of Lehigh Valley. Eight Oaks grows their own grains just steps away from the distillery. Join Jackie Cusack of The Alchemist Society, a Northern Liberties booze biz workspace/lab/classroom, and Mike Landers, head bartender at Kensington local spirits/beer bar Martha, for a cocktail class showcasing Eight Oaks’s portfolio of spirits. Cocktails include Peach Mountain Shogun, a tall refreshing Eight Oaks Bourbon peach habanero cocktail; Testarosa, a bittersweet Negroni variation aperitif featuring Eight Oaks Gin; Jack Rose, a classic authentic applejack cocktail featuring aged Applejack; and a Traditional Rye Old Fashioned. Please note that no full dinner will be served, but there will be light bites.

Price $110.00
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Tuesday, May 29, 7pm: A Southern Jawn with Justin Swain of Rex 1516
Tuesday, May 29, 7pm: A Southern Jawn with Justin Swain of Rex 1516
Chef Justin Swain, though a native Philadelphian, knows a thing or two about Southern cooking. At Rex 1516, Justin trained under Regis Jansen, the Alabamian opening chef who turned the South Street restaurant into one of Philly’s most talked-about places to find quality, Southern-inspired cuisine. At many a COOK class, Justin has wowed guests with authentic flavors of the South. This May, Justin is doing things a little differently, combining his Philly roots with Southern staples – phusion, shall we say? Join us for a super supper featuring tasso ham and pimento cheese on pretzel cracker; Texas hot link on an Amoroso roll with Texas BBQ sauce and green tomato relish; fried chicken with Carolina gold rice and sorghum glazed broccoli rabe; and to cap things off, banana pudding gelati. Youse are gonna love it, ya’ll.

Price $155.00
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Wednesday, May 30, 7pm: The Meat Man Goes Moo: A Birchrun Hills Dairy Dinner with Nick Macri of La Divisa Meats and Sue Miller of Birchrun Hills Farm
Wednesday, May 30, 7pm: The Meat Man Goes Moo: A Birchrun Hills Dairy Dinner with Nick Macri of La Divisa Meats and Sue Miller of Birchrun Hills Farm
Chef-turned-butcher-shop owner, Nick Macri of Reading Terminal Market’s La Divisa Meats, returns to COOK for a special dinner alongside award-winning cheesemaker, Sue Miller of Birchrun Hills Farm. The two are teaming up for the third time at COOK for a night of delicious seasonal fare that makes use of delicious dairy from the farm. Guests will enjoy a menu of beef carpaccio with fromage blanc and spring greens; whey cavatelli with mushrooms, pancetta and Birchrun Equinox; milk braised coppa with mixed radishes and spinach salad; and for dessert, fried milk. Before opening his own charcuterie-butcher shop, Macri worked at such iconic Philly restaurants as Southwark and Osteria. Miller, whose cheeses are some of the best around, will be on hand to discuss farming and cheesemaking. Cow-abunga indeed!

Price $160.00
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Thursday, May 31, 7pm: Girl Meets Grill: Easy Summertime Entertaining with Becca O’Brien of Two Birds Catering & Canning
Thursday, May 31, 7pm: Girl Meets Grill: Easy Summertime Entertaining with Becca O’Brien of Two Birds Catering & Canning
For many people, Memorial Day is the official start of grilling season. So for those of you who have been waiting, we have a treat for you! Chef Becca O’Brien of Two Birds Catering & Canning has been cooking professionally and working in restaurants for over 15 years now. Having spent time on the line at Stephen Starr steakhouse, Barclay Prime, you could say she’s no stranger to the grill. Join Becca when she returns to COOK for an evening of simple summer fare perfect for your next gathering around the grill: grilled shrimp Caesar salad with croutons, avocado, parmesan and creamy Caesar dressing; marinated grilled flank steak tacos with poblano crema, pico de gallo, guacamole and queso fresco and chipotle potato salad; grilled chicken sliders with lettuce, tomato, pickled jalapeños, basil aioli and balsamic grilled red onion, served with cranberry-walnut coleslaw and four-cheese smoky mac 'n cheese; and ricotta pie with mixed berries, whipped cream and candied pretzel crumble. Becca’s tips and tricks will be sure to make you the King or Queen of The Grill this summer! Recipes will be provided.

Price $160.00
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Saturday, June 2, 1pm: Plant-Based Baking with Christina Martin of Cooking to Nourish
Saturday, June 2, 1pm: Plant-Based Baking with Christina Martin of Cooking to Nourish
Join Philadelphia-based vegan chef and healthy food advocate Christina Martin for a vegan dessert demo sure to please everyone, regardless of dietary lifestyle. While working toward her culinary degree, Christina had the opportunity to work in the kitchens of Blackfish, Village Belle and Vedge. She seeks to share her love for cooking through educating with a focus on teaching the basics of healthy and locally sustainable cooking. Christina returns to COOK for an afternoon of plant-based baked treats including strawberry shortcake, blueberry cobbler, and brownies.

Price $75.00
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Sunday, June 3, 12pm: Summer Brunch with Becca O’Brien of Two Birds Catering and Canning
Sunday, June 3, 12pm: Summer Brunch with Becca O’Brien of Two Birds Catering and Canning
Best meal of the week? Brunch! COOK veteran Becca O’Brien of Two Birds Catering & Canning is a bit of a brunch master, so get ready. Becca will demo and serve up some delicious brunch dishes that you can replicate when you invite us over for brunch: huevos rancheros with chorizo and quail egg; spring vegetable and house, smoked bacon frittata with frisée and baby green salad; crab cake benedict with poached egg and hollandaise; and strawberry rhubarb shortcake. O’Brien has worked at a number of the city’s most popular eateries including Stephen Starr’s Barclay Prime and Beau Monde creperie in Queen Village. In March of 2014, she launched her own catering company called Two Birds Catering and Canning and teaches regularly at COOK. Oh, and it wouldn’t be brunch without bloody marys and mimosas!

Price $120.00
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Tuesday, June 5, 7pm: The Netherlands Antilles Kitchen with Joncarl Lachman of Noord
Tuesday, June 5, 7pm: The Netherlands Antilles Kitchen with Joncarl Lachman of Noord
Philly native, Joncarl Lachman, aka the Darling Dutchman, continues to expand palates and bring exciting new flavors at Noord, his northern European BYOB and at The Dutch, his casual breakfast and lunch spot that combines elements of traditional Dutch fare with Pennsylvania Dutch cookery. This June, Joncarl will treat sixteen lucky COOK guests to a taste of the Netherlands Antilles, a collection of islands that formed a constituent nation belonging to the Kingdom of the Netherlands. The island “nation” which included Aruba, Bonaire, Curaçao, Saba, Sint Eustatius and Sint Maarten officially dissolved as a separate, autonomous country in 2010 although the islands remain either special municipalities or constituent states of the Netherlands. As is common with other colonial territories, the Dutch Antilles’ cuisine is not one cuisine, but rather a blend of French, Dutch, English, Spanish, Caribbean Creole and African cuisines. Join Joncarl for an island-hopping menu of pindasoep from Curaçao (spicy peanut soup with an African history); keshi yena (stuffed gouda cheese); kabritu stoba from Bonaire (traditional curried goat); bread pudding with banana na binja (a classic banana dessert served at parties in Aruba).

Price $170.00
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Wednesday, June 6, 7pm: An Evening with Peter Woolsey of Bistrot La Minette
Wednesday, June 6, 7pm: An Evening with Peter Woolsey of Bistrot La Minette
Join Philly Francophile (and thoroughly entertaining jokester) Peter Woolsey when he returns to COOK for what is sure to be a decadently delicious meal. 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. While his Bistrot La Minette serves some of the most authentic and delicious French fare in town, his second restaurant La Peg pays homage to casual, regional American cuisine. His menus at COOK and at the restaurant feature some of the most genuine and delicious French fare in town. Can you say ooh la la?

Price $170.00
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Thursday, June 7, 6pm: Vegan Beach House Happy Hour with Rachel Klein of Miss Rachel’s Pantry
Thursday, June 7, 6pm: Vegan Beach House Happy Hour with Rachel Klein of Miss Rachel’s Pantry
Bikini season and eating healthily go hand in hand! This is the perfect class for plant-based selections that will satisfy all of your guests at your next scrumptious summer soiree at the shore (try and say that three times after happy hour)! At her successful South Philly cafe and catering company, Miss Rachel’s Pantry, Rachel Klein creates vegan meals that appeal to everyone regardless of lifestyle. Join the always-sweet Miss Rachel at COOK for a festive happy hour of beachy vegan bites, including a vegan crab boil; warm potato salad, bbq seitan and radish pickle; and heirloom tomato caprese sandwiches with cashew mozzarella. And what’s happy hour without some booze? We’ll be serving a surprise cocktail as well as some rosé. Enjoy the shore, hold the traffic!

Price $135.00
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Friday, June 8, 7pm: Smoke and Fire with John Patterson of Fork
Friday, June 8, 7pm: Smoke and Fire with John Patterson of Fork
It’s hard to believe, but it’s true – Fork has been around for twenty years. Owner Ellen Yin’s elegantly casual New American bistro helped pave the way for Old City’s revival in the mid-1990s. Since then, Fork has been a consistently-praised landmark in a city whose dining scene has exploded, thanks in part to pioneers like Yin and the chefs who have led Fork’s kitchen over the last two decades. Following local posts at Talula’s Table and Blackfish, Fork Executive Chef John Patterson moved to New York City to serve as sous chef under chef Michael Anthony at Gramercy Tavern during Anthony's James Beard Award-winning year in 2012. When Patterson decided to return to Philadelphia, he scoped the scene, not wanting to work just anywhere but somewhere that was special, ambitious, forward-thinking. He found that at Fork. Patterson’s June COOK menu is seasonally inspired, with each course featuring a grilled or smoked component: grilled oysters, green garlic butter, chile, parmesan, breadcrumb; grilled asparagus, torn croutons, poached egg; smoked grilled trout, peas, mustards, ham crumble; grilled loin of lamb, zucchini, spring garlic; compressed melon, grilled shortbread, elderflower yogurt. Definitely NOT your typical backyard bbq!

Price $175.00
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Saturday, June 9, 6pm: Celebrating Duan Wu Festival with Judy Ni And Andy Tessier of Baology
Saturday, June 9, 6pm: Celebrating Duan Wu Festival with Judy Ni And Andy Tessier of Baology
Held on the fifth day of the fifth month of the Chinese calendar, Duan Wu, also known as the Dragon Boat Festival, commemorates the life and death of Chinese scholar Qu Yuan. So why dragon boats? During the Zhou Dynasty, Qu Yuan was slandered by jealous government officials and banished by king. In despair and disappointment, he drowned himself in the Miluo river, and commoners rushed to the water in boats to recover his body. Thus the tradition was born to hold dragon boat races on the day of his death. There’s so much more to Duan Wu than boats though, and 16 lucky guests will learn the rest of the story when Judy Ni and Andy Tessier of Baology return to COOK. While working at the farm-to-table Blue Hill at Stone Barns, Judy eventually crossed paths with her now husband Andy, who was working for Daniel Boulud. The couple relocated to Philadelphia, where they helped run Chef Josh Lawler’s beloved BYOB The Farm & Fisherman. The emphasis on sustainability and seasonality that they picked up at both restaurants is now at play at Baology, where Judy and Andy focus on Taiwanese street food. This June, head to COOK for a five-course Duan Wu meal including sheng jian bao (pan-fried pork soup dumplings, doughier cousins to the better known xiao long bao soup dumplings); stir-fried HsinChu rice noodles (famous rice noodles that come from Judy’s parents hometown of HsinChu, stirred with veggies and lobster); zong zi (sticky rice dumpling filled with pork, shiitake mushrooms and dried shrimp, wrapped and cooked in bamboo leaves); seafood soup with sha cha sauce); and pineapple tart, a classic Taiwanese pastry. Plus, Team Baology will be serving some cocktails made with classic Taiwanese sodas (Apple Sidra and Hey Song Sarsaparilla) as well as a boba tea drink (alcoholic and non-alcoholic) to get you in the spirit of things!

Price $160.00
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Monday, June 11, 7pm: The Thrill of The Grill with Carolyn Nguyen and Michael Sultan of 33rd Street Hospitality
Monday, June 11, 7pm: The Thrill of The Grill with Carolyn Nguyen and Michael Sultan of 33rd Street Hospitality
Love a summer barbecue but looking to upgrade from burgers and dogs? This one’s for you! You may know Carolyn Nguyen and Michael Sultan from their popular food trucks – Street Food Philly, Say Cheese Philadelphia, and Taco Mondo – and their brick and mortar Revolution Taco near Rittenhouse Square. This June, COOK invites you to sample their catering business, 33rd Street Hospitality Catering, which aims to meet growing demands by the public to have menus from the three trucks and Revolution Taco at private events and public festivals. Michael and Carolyn’s eclectic approach is reflected in their ultimate grill-lover’s menu this June which includes grilled octopus panzanella salad with a charred tomato vinaigrette; grilled sugarcaned skewered shrimp with tamarind BBQ, lettuce wraps, peanut and pickled veg; grilled hanger steak taco with a charred scallion chimichurri; grilled lobster roll with roasted corn; and for dessert, grilled cherries with a lavender cream and grilled pound cake.

Price $165.00
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Tuesday, June 12, 6pm: Private Event
Tuesday, June 12, 6pm: Private Event

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Wednesday, June 13, 7pm: Private Philadelphia Magazine Event
Wednesday, June 13, 7pm: Private Philadelphia Magazine Event

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Thursday, June 14, 6pm: Apples To Apples: Local Cider Love with Meredith Rebar of Home Brewed Events
Thursday, June 14, 6pm: Apples To Apples: Local Cider Love with Meredith Rebar of Home Brewed Events
Cider is truly having a moment, and we want to celebrate that. While cider doesn’t taste like beer, the apple doesn’t fall far from the tree when it comes to fermentation. Join home brewing expert and beer enthusiast Meredith Rebar of Home Brewed Events for a tasting tour of local hard ciders. Sample some of the best local ciders the area has to offer, including Original 13 Strawberry Valkerie, Hale & True Hail to the Hop and top secret special releases from Ploughman Cider and Big Hill Ciderworks. Plus, during class Meredith will be demonstrating how to make your own cider at home, and samples of the demo batch will be available for pickup at a later date. Please note that no full dinner will be served, but there will be light bites.

Price $105.00
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Saturday, June 16, 7pm: Private Event with Jon Cichon of Lacroix and Nick Elmi of Laurel
Saturday, June 16, 7pm: Private Event with Jon Cichon of Lacroix and Nick Elmi of Laurel

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Sunday, June 17, 6pm: Japanese Home Cooking with Doug Allen of Lacroix and Kyoko Noguchi of Serpico
Sunday, June 17, 6pm: Japanese Home Cooking with Doug Allen of Lacroix and Kyoko Noguchi of Serpico
Every food culture has its own nostalgic dishes that bring us back to our youth, and Japanese cuisine is no exception. There is much more to Japanese food than the pristine and minimal art of sushi, and COOK is excited to host Doug Allen, Chef de Cuisine of Lacroix, and his wife Kyoko Noguchi-Allen of Serpico for an evening devoted to the dishes that Kyoko grew up on. Doug will serve modern interpretations of those dishes, including an hors d’oeuvres duo of rice cake,uni, sweet soy and sweetbreads "karaage style"; octopus and summer vegetable sunomono; chowan mushi with lobster, chanterelle, pea leaf; izakaya favorites (robata skewers, gyoza, assorted pickles); aged Long Island duck okonomiyaki; and ochazuke (green tea, sushi rice, madai). Plus, we’ll be pouring some Japanese sake – kanpai!

Price $165.00
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Monday, June 18, 7pm: Eating Internationally with Brian Ricci of Philabundance
Monday, June 18, 7pm: Eating Internationally with Brian Ricci of Philabundance
Given the melting pot nature of the United States, the American’s diet is inevitably diverse. In one day, a typical American’s tastebuds undergo a globe-trotting journey. For example, Mexican in the morning, Italian at lunch and Chinese in the evening. So one could say that contemporary American cuisine isn’t one thing but rather the eclectic combination of many cuisines. And if anyone knows eclectic, it’s Brian Ricci, whose diverse cooking career began at NYC restaurateur Danny Meyer’s Indian-inspired Tabla. After moving to Philadelphia, Chef Ricci held positions at Django, Supper, Pub & Kitchen, Kennett and Brick & Mortar, earning nods from Esquire and Travel & Leisure. This June at COOK, Brian’s border-crossing menu features a snack bread with chili butter and cashew (East Africa); chilled soup with melon and chili (Central America); warm polenta with spring vegetables and braised lamb (India); coconut lemongrass popsicles or semifreddo (SE Asia). No passport required!

Price $155.00
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Tuesday, June 19, 12pm: Private Event
Tuesday, June 19, 12pm: Private Event

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Wednesday, June 20, 7pm: Private Event with Nick Macri of La Divisa Meats
Wednesday, June 20, 7pm: Private Event with Nick Macri of La Divisa Meats

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Thursday, June 21, 6pm: Rosé All Day with Ashley Costanzo of Vintage Imports
Thursday, June 21, 6pm: Rosé All Day with Ashley Costanzo of Vintage Imports
Life isn’t all diamonds and rosé, but it should be. Join Ashley Costanzo of local importer and distributor Vintage Imports for an evening dedicated to the perfectly pink potable that we love the most. Dry rosé (not to be confused with White Zinfandel) from around the world will be explored, discovered and of course, tasted at this oenophile’s dream class – and it’s the perfect way to usher in the spring. Ashley’s pink picks include Chateau de Ferrages "Roumery" Rose, Provence France 2017; Decoy by Duckhorn Rose, California 2017; Cune Rose, Rioja Alta, Rioja  Spain 2017; Escudo Real Rose, Minho, Vinho Verde  Portugal 2017; and Cleto Chiarli Rose Brut de Noir, Spumante VSQ, Emilia Romagna, Italy N/V. Please note that no full dinner will be served, but there will be light bites.

Price $115.00
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Friday, June 22, 7pm: Simply Good Summer with Jared Cannon of Simply Good Jars + SIPP Organics
Friday, June 22, 7pm: Simply Good Summer with Jared Cannon of Simply Good Jars + SIPP Organics
Culinary Institute of America graduate Jared Cannon founded Simply Good Jars with a mission: provide healthy food that is not only easily accessible but also really, really tasty. Working with professional chefs with years in the industry, Simply Good Jars brings a sustainable approach to the new world of healthy meal subscription, providing subscribers with the best locally grown ingredients in reduced-waste packaging. Simply Good Jars not only delivers to your office but also picks up empty jars from the previous week; with every jar that is returned, Simply Good donates one fresh, healthy meal to battle local hunger. In essence: eat good, feel good, do good. We are delighted to welcome Jared to COOK this June as he pairs a menu of healthy, summery dishes, paired with seasonal cocktails that showcase SIPP Organics sparkling craft sodas: grilled peach and prosciutto bites with ricotta salata and fig, served with SIPP Summer Pear cocktail; lobster “scampi” with tarragon, garlic, leeks, lemon and parsley, served with SIPP Lemon Flower cocktail; Korean marinated hanger steak with charred bok choy and scallion chimichurri, served with SIPP Ginger Blossom cocktail; and blood orange “no-bake” cheesecake, served with SIPP zesty orange margarita.

Price $155.00
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Sunday, June 24, 1pm: For The Love of Strawberries with Pastry Chef Peter Scarola
Sunday, June 24, 1pm: For The Love of Strawberries with Pastry Chef Peter Scarola
Come June, everything’s coming up strawberries! Pastry Chef extraordinaire is returning to COOK for an afternoon devoted to the mighty strawberry, with demonstrations and tastings of strawberry gazpacho, strawberry crostata, strawberry-olive oil cake and strawberry granita. Most recently, Scarola was Pastry Chef for Daniel Stern’s R2L since its opening in January of 2010. With Chef Scarola at the helm of this class (he was recognized recently as a Rising Star Pastry Chef of Philadelphia through starchefs.com – a significant industry honor), you are sure to learn from the berry best!

Price $90.00
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Monday, June 25, 7pm: Summertime On The Bay with Matthew Gansert of Jaxon BYOB
Monday, June 25, 7pm: Summertime On The Bay with Matthew Gansert of Jaxon BYOB
Jaxon is a small, quaint BYOB restaurant located in Northern Liberties. It is the exact opposite of owner Toni Schiro’s previous popular late night spots, The Latest Dish and Fluid. By contrast, Jaxon is a cozy, whitewashed 22-seat jewelbox of a restaurant, with a seasonal, evolving menu overseen by Chef Matt Gansert, whose eclectic resume includes Pub & Kitchen, Rex 1516 and Will BYOB. Craig Laban of the Philadelphia Inquirer praised Gansert’s “ever-changing menu [that] roams wide through various cultures and techniques while staying rooted in current local ingredients and seasonality.” Don’t miss Gansert’s return to COOK this June when he brings bay fare to the Square!

Price $160.00
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Tuesday, June 26, 7pm: Colombian Inspired Fare with Adrian Estrada of Amada and Elizabeth Kozisek of Tinto + Village Whiskey
Tuesday, June 26, 7pm: Colombian Inspired Fare with Adrian Estrada of Amada and Elizabeth Kozisek of Tinto + Village Whiskey
Recently Adrian Estrada of Amada graced COOK’s kitchen at a private event, wowing guests with the authentic, delicious tapas that Amada has been churning out for over a decade in Old City. When we asked Adrian if he would return for a public class, he agreed and then (pleasantly) surprised us by proposing an evening of Colombian cuisine. Whether you’re familiar with or a stranger to Colombian cooking, you’re in for a real treat! Adrian’s extensive Colombian COOK menu features empanadas with chicken ropa vieja and aji sauce / patacones (plantain) with Colombian chorizo escabeche; garlic shrimp in cazuelas / chicken sancocho ( Colombian soup); short rib tamale with salsa verde; lechon (pork shank with crispy skin) with white beans and avocado / pan de yucca (Colombian yucca bread) / salt roasted Yukon potatoes with bacon marmalade; and for dessert, oven baked sweet plantain with queso fresco and honey. Plus, Elizabeth Kozisek of Tinto and Village Whiskey (and Adrian’s wife!) will be mixing up a surprise cocktail to get you in the Colombian spirit of things. Don’t delay signing up for this one!

Price $170.00
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Wednesday, June 27, 7pm: Wine + Swine: The Argentina Edition with Mitch Skwer of The Wine Merchant and Nick Macri of La Divisa Meats
Wednesday, June 27, 7pm: Wine + Swine: The Argentina Edition with Mitch Skwer of The Wine Merchant and Nick Macri of La Divisa Meats
Wine and swine, a match made in heaven. This is an evening devoted entirely to one helluva pairing. Another great pairing – two of our favorite COOK veterans! On the wine side of things is COOK’s go-to wine guy, Mitch Skwer of The Wine Merchant. And the man behind the pork: chef-turned-butcher-shop owner, Nick Macri of Reading Terminal Market’s La Divisa Meats. Nick has taught classes across the city, won cooking competitions, and worked in some of Philly’s top kitchens, including Osteria and Southwark. Eventually, Nick took over the Border Springs Farm stand at Reading Terminal Market to realize his dream of having his own meat-filled storefront – La Divisa Meats. Join Mitch and Nick for an Argentine wine pairing dinner featuring jamon tonatto, paired with Pulenta Estate Chardonnay 2015 (Lujan de Cuyo); pork, olive and potato empanadas, paired with La Posta Bonarda "Armando" (Mendoza) 2015; mixed grill of chorizo, pork rib chop and belly with chimichurri, paired with Chaman Petit Verdot (La Consulta) 2014; and for dessert, flan, paired with Callia Alta Torrontes 2016 (Tulum Valley).

Price $170.00
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Thursday, June 28, 7pm: An Evening in Abruzzo with Damon Menapace of Le Virtù
Thursday, June 28, 7pm: An Evening in Abruzzo with Damon Menapace of Le Virtù
Located on vibrant East Passyunk Avenue, Le Virtù is dedicated to the cuisine of Abruzzo, the Italian region east of Rome. Dishes at Le Virtù are rooted in or inspired by the Abruzzese culinary traditions of the shepherds, farmers and fishermen of Italy’s wildest and most unspoiled region. Recently, owners Francis Cratil-Cretarola and Cathy Lee hired Damon Menapace, previously of Kensington Quarters, to lead the kitchen at Le Virtù. 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 for one delicious evening in Abruzzo!

Price $170.00
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Saturday, June 30, 3pm: The Cheeses of Basque with Rocco Rainone of Di Bruno Bros
Saturday, June 30, 3pm: The Cheeses of Basque with Rocco Rainone of Di Bruno Bros
Straddling the border between Spain and France is Basque Country, a destination for true epicureans. There’s something for everyone, from cider to txakoli wine, from Flintstone-like cuts of meat to pintxos (tapas) plates of fresh seafood. Also, there’s cheese, really good cheese, and here in Philly, nobody knows cheese like Di Bruno Bros. Longtime Di Bruno’s cheesemonger Rocco Rainone is heading to COOK this June for a tasting tour of Basque Country’s cheeses with the following small plates: piperade and goat cheese pintxo (Cana de Cabra, pasteurized goat, Spain); Tomme Brebis Chevre, eggplant caponata, cured ham, sundried tomato (pasteurized goat/sheep, France); Ardi Gasna with Basque saucisson sec, piment d’espelette honey (raw sheep, France); bacalao and Idiazabal pintxo (raw sheep, Spain); bleu de Basque with black cherries confit (raw sheep, France). Bonus: we’ll be pouring some Basque-appropriate alcoholic beverages! Please note this menu is not vegetarian.

Price $110.00
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