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OUR DECEMBER CLASSES WILL BE POSTED THURSDAY, NOVEMBER 9 AT 2PM.

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Monday, October 2, 12pm: Private Event

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Tuesday, October 3, 7pm: Private Event

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Wednesday, October 4, 7pm: Lebanese Please! with Frances Vavloukis
The Lebanese household is similar to the Greek household in that food is life, and sharing it is one of the great joys of being alive. Frances Vavloukis, who has worked as a caterer, pastry chef, and culinary director, returns to COOK to prepare traditional Lebanese dishes inspired by those prepared decades ago by her second family, the Salloum's. True to Lebanese form, Frances will prepare a variety of small plates that highlight the variety of the culture’s diet, from spreads and salads to skewers and sweets: homemade hummus served with pita; pickled and raw vegetables; tabbouleh; fattoush; kafta, or minced meat skewers; baked kibbeh; and for dessert, maamoul, cookies stuffed with dates and walnuts.

Price $145.00
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Thursday, October 5, 7pm: Bouchon La Minette with Kenneth Bush of Bistrot La Minette
This August, Bistrot La Minette celebrated its ninth anniversary by doing something a little different – Bouchon La Minette, a five-day restaurant pop-up featuring authentic Lyon-style dining. But if you missed it, you’re in luck. For one night and for 16 lucky guests, Bouchon La Minette is coming to COOK! If you’re unfamiliar with Lyon, you’re in for quite a surprise – Lyon is the indisputable culinary capital of France. Every year, gourmands from around the world flock the city’s Michelin-starred restaurants as well as its humble bistros. Although these days, Lyon is often associated with nouvelle-cuisine, its culinary reputation was established a full century earlier with hearty, traditional fare. Join Kenneth Bush, Executive Chef of Bistrot La Minette, for a meal that showcases all things Lyon. This is going to be one magnifique meal!

Price $175.00
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Friday, October 6, 7pm: Summer In India with Rupen Rao of Rupen’s (Rescheduled from August)
It’s time for an Indian Summer...summer in India, that is! This October, Washington D.C. resident, and Mumbai native, Rupen Rao, returns to COOK for an evening of regional Indian specialties. Summer in India happens from March to June, which is right before the monsoon season. Scorching heat delivers fresh ripe mangoes, cucumbers, corn and coconut. In this class, we will celebrate summer in India with sundal salad (chickpea, mango and coconut salad); Kerala fish moilee (cod in mild coconut sauce) with lemon and curry leaf poha; butter chicken with garlic naan; and, of course, mango lassi. 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.

Price $150.00
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Saturday, October 7, 12pm: My Mom’s Indian Tiffin with Rupen Rao of Rupen’s (Rescheduled from August)
In India, tiffin refers to a light midday meal (and the lunchbox containing said meal), typically a variety of dishes that may include vegetables, dal, rice, yoghurt, pickles, bread and pudding. Think of it as the Indian equivalent of Japan’s bento box lunch. Join Washington D.C. resident, and Mumbai native, Rupen Rao for not just any tiffin but one inspired by the tiffin prepared by Rupen’s own mother (or mummy, as he says): sautéed okra; coconut and herb shrimp curry with roti bread; mung lentils; cauliflower and peas pulao; and for dessert, shrikhand, a sweet strained yogurt. 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.

Price $90.00
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Sunday, October 8, 12pm: Private Event with Laura Frangiosa

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Tuesday, October 10, 7pm: a.wine Dinner with Eli Collins and Joey Campanella of a.kitchen and a.bar
Chef Eli Collins is no stranger to COOK. During his tenure at Pub & Kitchen, Collins wowed COOK guests regularly with his seasonal, sophisticated takes on New American fare. Since then he made the move to High Street Hospitality Group’s a.kitchen and a.bar as Executive Chef, and we have been counting down the days until his return to COOK. This October, that day will arrive, and to make great things even greater, he’s bringing along his colleague and wine director Joey Campanella for a wine pairing dinner. Since its opening, a.kitchen has earned national praise for its diverse, adventurous wine program. Joey’s wine selections will be paired with dishes that reflect Collins’ new menu – seasonal, bistro-inspired fare influenced by his time in French kitchens training under Daniel Boulud and Joël Antunes. Raise your glasses, folks – this one’s gonna be a.winner!

Price $170.00
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Wednesday, October 11, 7pm: Private Philadelphia Magazine Event

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Thursday, October 12, 6:30pm: Private Event with Rich Freedman of The Olde Bar

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Friday, October 13, 12pm: Private Event

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Saturday, October 14, 12pm: FALLing Hard for Pizza with Peggy Paul Casella of Thursday Night Pizza
We love a good ol’ pepperoni pizza just as much as you, but even pizza is deserving of the seasonal treatment. This October at COOK, Peggy Paul Casella of the pizza-making blog ThursdayNightPizza.com will introduce you to three perfectly fall pies: French onion; Pear, gorgonzola, and bacon; and pumpkin, sausage, and pecorino. 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, but she also knows produce. Working part-time at a farmstand, Peggy literally has her finger on the pulse of seasonal produce and the local food scene. Welcome the arrival of fall in a perfectly pizza kind of way!  Recipes will be provided.

Price $100.00
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Sunday, October 15, 1pm: Vegan Comfort Sandwiches with Christina Martin of Cooking To Nourish
Soup and sandwich – a match made in comfort food heaven. And while immediately think of grilled cheese and tomato soup, there’s plenty of sandwich-dunking opportunity for those who follow a vegan diet. Join Christina Martin for a plant-based lunch that’s sure to please, regardless of your dietary lifestyle. Christina Martin is a Philadelphia-based vegan chef and healthy food advocate. While working toward her culinary degree, she 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 is the founder of CookingtoNourish.com, a healthy lifestyle blog. Christina’s cozy, cool weather sandwich/soup pairings include tempeh reuben with butternut squash bisque; tofu banh mi with mushroom ramen; and Italian peppers and "eggs" hoagie vegan style with tomato soup.

Price $90.00
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Tuesday, October 17, 7pm: Wine and Swine Part 4: The Calabria Edition with Mitch Skwer of Wine Merchant and Nick Macri of La Divisa Meats
Wine and swine, they go together like peanut butter and jelly. 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 a pairing dinner that highlights Calabria, the southwest “toe” of Italy’s boot, and also the homeland of Nick’s Italian-Canadian family. Nick and Mitch’s pairing menu includes Calabrian salumi (nduja, salami, capocollo) with vegetables sott'olio, paired with Statti Lamezia Bianco 2015; "raskatieddi" with sausage and pecorino (Calabrian style potato gnocchi), paired with Statti Gaglioppo 2015; slow roasted pork shoulder with olive oil fried peppers and potatoes, paired with Du Cropio Serra Sanguigna Ciro Rosso 2013; and blackberry crostata with gelato and Strega, paired with Terredora Aglianico Rosé 2016.

Price $170.00
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Wednesday, October 18, 7pm: Truffle Shuffle with Jorge Espinosa of Scarpetta
LDV Hospitality’s Scarpetta Restaurant at the Rittenhouse brings the signature bold Italian flavors to Philadelphia that it is known for at its Manhattan, Hamptons, Las Vegas and Miami locations. Scarpetta’s employs an understated-yet-elegant approach, creating an experience where guests feel as though they are at a stylish and welcoming dinner party. Join Chef Jorge Espinoza for a menu devoted to the ultra-luxe truffle: tuna susci with marinated vegetables,  preserved truffle and shaved black truffles; ricotta cappellacci with mascarpone, black trumpet mushrooms and shaved white truffles; turbot with asparagus, enoki mushrooms and shaved black truffles; filet mignon with potato gnocchi, foie gras truffle butter and shaved white truffles; and chocolate tar with hazelnut, orange and (yep, you guessed it) shaved black truffles. Born and raised in Gueretaro, Jorge began his kitchen career working at Monkey Bar as a butcher before joining the crew at Tapika to work with David Walzog, whom he considers his mentor. Jorge then cooked under Chef Scott Conant at L’imperó and from there, the team opened Alto and Totto Il Giorno in the Hamptons, followed by Scarpetta in 2008 which received a James Beard nomination in 2008 for Best New Restaurant in America as well as a coveted three-star review from The New York Times. Can it get more decadent than this?

Price $185.00
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Thursday, October 19, 7pm: Celebrating 20 Years of Fork with John Patterson
It’s hard to believe, but it’s true. Fork has been around for twenty years. And in restaurant years, that’s, well, a huge reason to celebrate.  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, Founder and Co-Owner of High Street Hospitality Group, who also operates High Street on Market, High Street on Hudson (NYC), a.kitchen and a.bar. Fork Executive Chef Patterson’s local experience includes posts at Talula's Table and Blackfish.  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, where he is continuing the four tenets that Ellen has been honoring for two decades – seasonality, sustainability, community and collaboration. Those tenets are the inspiration for this special anniversary menu featuring a duo of small bites (pickled beet, dill cream, smoked eel; and matsutake mushroom tea), followed by Sweet Amalia Oyster; local fish crudo; potato gnocchi with lamb ragu; whole roasted fish; and a surprise dessert. Congratulations Fork, 20 looks great on you!

Price $175.00
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Friday, October 20, 7pm: Private Event

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Saturday, October 21, 7pm: Private Event with Jason Cichonski of Ela

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Sunday, October 22, 2pm: How ‘Bout Them Apples with Lily Fischer and Becca Craig of Cake Life Bake Shop
Few foods scream autumn as much as apples do! Cake Life Owner Lily Fischer and Head Chef Becca Craig return to COOK for an afternoon of baking with apples. Located in vibrant Fishtown, Cake Life Bake Shop is co-owned by Lily Fischer and Nima Etemadi, best friends from Sarah Lawrence College who quit other careers to become pastry chefs. After appearing on Food Network’s Cupcake Wars three times (and winning!), the duo opened Cake Life Bake Shop, offering handcrafted cakes and pastries that are at once unique and familiar, comfortable and exciting. This October at COOK, Lily and Becca’s all-apple menu includes bourbon-pecan cookies; apple hand pies; and apple bourbon cake. How do you like them apples?

Price $85.00
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Tuesday, October 24, 7pm: Soups and Stews with Becca O’Brien of Two Birds Catering & Canning
Winter is coming. And what better way to prepare than by mastering some new soup and stew recipes? Join veteran COOKing instructor, Becca O’Brien of Two Birds Catering and Canning, when she returns by popular demand for a class on soups and stews that will include a menu of three bean chili con carne with sour cream, cheddar and jalapeño cornbread; loaded baked potato soup with bacon, creme fraiche, scallions, bacon and herb croutons; creamy tomato and dill soup with goat cheese and grilled crostini; beef bourguignon with roasted fingerling potatoes and fresh baked rolls; and brownie ice cream sundae with crème anglaise, salted caramel, walnuts and fresh berries. 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. Recipes will be provided.

Price $150.00
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Thursday, October 26, 7pm: Pork, Salt and Smoke with Damon Menapace of Kensington Quarters
Take pork, add salt and smoke and voilà – magic. This porky alchemy is the theme of Damon Menapace’s October class, and so get ready to get your oink on. At Fishtown’s Kensington Quarters Chef Damon, who previously spent time in the kitchens at Marc Vetri’s Osteria and Alla Spina, is committed to sourcing from dedicated farmers and producers in order to provide patrons with the healthiest, best-tasting food possible. Kensington Quarters is a sort of meat heaven, so we know this one’s going to be delicious. Guests will enjoy a smoky, porky menu of Virginia ham with toasted sourdough, bitter greens and pickled root vegetables; broccoli with bacon, chiles and sesame; Birchrun Hills Red Cat ravioli with pork shoulder, broccoli rabe and smoked pork broth; BBQ pork spare ribs with celery root and green apples; and apple and sourdough fritters with caramel and smoked ice cream.

Price $160.00
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Friday, October 27, 7pm: Everything But The Squeal with Will Lindsay and Mike Metzger of Stockyard
Calling all carnivores! This October (or shall we say Hog-tober), we are thrilled to welcome back Will Lindsay and Mike Metzger of Stockyard for a nose-to-tail celebration of the mighty pig. Stockyard is the brainchild of Lindsay and Metzger, who originally met while cooking at White Dog Cafe. They frequently discussed their vision for their own restaurant, combining the use of whole animals and fine dining techniques with a casual feel. After going their own ways – Will working at Mercato and then Morimoto, Mike at Pumpkin and Kensington Quarters – they continued to talk about their dream of opening a restaurant. After months of planning, building and about a million visits to the permit office, Stockyard opened its doors in October 2016. While Stockyard specializes in sandwiches, this ain’t your hoagie joint. Will and Mike put a whole lotta love (and technique) into each menu component. And while we highly recommend you go try each and every Stockyard sandwich, Will and Mike are skipping sandwiches for one night, preparing pig party of whole hog proportions: charcuterie  board with house meats, seasonal accompaniments and local bread; pork tenderloin with frisée, shallot, pecans and sherry vinegar; squash soup with apple, radish and crispy pork; pork belly with cheese, grits, sausage, greens, chili and apple cider; and for dessert, pumpkin bars with bacon caramel and pistachio.

Price $150.00
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Saturday, October 28, 7pm: Private Event with Peter Woolsey of Bistrot La Minette and La Peg

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Sunday, October 29, 12pm: Eating Armenia and Beyond with Fimy Ishkhanian of Apricot Stone
Chef Fimy Ishkhanian learned her craft from the best teacher of all, her mother. Growing up in Aleppo, Syria, Chef Fimy followed closely as her mom prepared meals for family dinners and gatherings. Chef Fimy moved to the United States in 1981, and after working in several kitchens perfecting her cuisine, she opened her flagship Fimy's Kitchen location in the Albrecth's Farmer's Market on the Main Line in 1993 and in 1995 a second location. Fimy’s latest location, Apricot Stone, is located in Liberties Walk in Northern Liberties and specializes in traditional Mediterranean, Middle Eastern, and Armenian dishes. This October, Fimy returns to COOK to prepare a four-course menu: dip trio – hummus (tahini, garlic, olive oil), eggplant salsa (smokey grilled eggplant, fresh tomatoes, peppers, onions, parsley) and muhammara (roasted red peppers, walnuts, pomegranate molasses); lentil coup; lamb shank (roasted lamb shank wrapped in eggplant and zucchini) served with a beet, arugula and feta salad and tadig rice (Iranian basmati rice with a layer of crispy pita on the bottom); and kataifi (a shredded dough dessert filled with cream and cheese, finished with sweet syrup and and pistachio).

Price $100.00
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Monday, October 30, 7pm: Old School vs. New School with Matthew Gentile and Luca Sena of Panorama
This October, Panorama owner Luca Sena and executive chef Matthew Gentile are taking Italian classics and serving them two ways: old school and new school. Luca will prepare the classics in their traditional form while Matthew will reimagine them, serving a contemporary treatment of each of the four dishes: parmigiana, lobster ravioli, bracoila and millefoglie. In February 2017, Philadelphia Inquirer restaurant critic Craig Laban revisited Panorama, which originally opened in 1990, giving it an honorable three bells. According to Laban, Panorama’s most important move in its 2017 revamp was “hiring a talented young chef in Matthew Gentile, 33, an alum of Lacroix at the Rittenhouse with stints at Ela and Parc.” If you’ve visited Panorama lately, we’re sure you’ll agree. Join us for an evening of old school meets new school!

Price $170.00
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Wednesday, November 1, 7pm: An Evening with Tyler Akin of Stock
Philadelphians are equally (if not more) opinionated about their pho as they are with their cheesesteak. And that’s no surprise, as Philadelphia has the largest Vietnamese American population on the East Coast. Philadelphia chefs engage in spirited debates on where their fave pho is served. One such local favorite: Stock. A former Zahav sous chef, Tyler Akin opened Stock in 2014 in bustling Fishtown, across the street from Pizzeria Beddia (fun fact: both Stock and Beddia don’t have a phone number). While Akin’s 18-seat BYOB specializes in pho, his menu features other Southeast Asian dishes, as reflected in his COOK debut menu: tom kha gai (coconut soup with chicken, lemongrass, kaffir lime leaf, galangal, cilantro); som tam (spicy papaya salad with garlic, tamarind, herbs, long bean, tomato, dried shrimp); Mekhong whisky braised beef shank and sticky rice; and pandan tofu mousse.

Price $155.00
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Thursday, November 2, 6pm: Wines Across America with Jonathan Sauerwald of MFW Wine Company
With Thanksgiving around the corner, our minds (and tastebuds) turn to all things America. The turkey, the stuffing, the pumpkin pie. This November, Jonathan Sauerwald of MFW Wine Company is here at COOK to shine a light on American wines, from coast to coast. This afternoon tasting includes a cider and riesling from New York, two reds from California and a bright pinot/gamay blend from Oregon: Good Life Cider “Workhorse” from Cayuga Lake in Interlaken, NY; Bellwether Finger Lakes Dry Riesling, NY; Broc Cellars North Coast “Love Red,” CA; Brea Cabernet Sauvignon, CA; and Bow & Arrow “Rhinestones,” Willamette Valley, OR. Please note that no full dinner will be served, but there will be light bites.

Price $100.00
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Friday, November 3, 7pm: The Colombian Kitchen with Mel Tonorio of Usaquen
Back by popular demand! From Bogotá to Philly, Usaquén started as a series of pop-ups aimed at bringing traditional and fusion Colombian food to Philadelphia. Named after a vibrant neighborhood located in the city of Bogotá, Usaquén is the birthplace of (and inspiration for) chef-owner Mel Tenorio. Recognizing Philadelphia as a culturally diverse restaurant community, Mel saw a void to fill as there was a lack of good traditional Colombian cuisine. Located in Kensington, Usaquén combines Mel’s passion for traditional Colombian cuisine with alternating fusion influences, as seen in his return-to-COOK menu: avocado gazpacho (Mel’s take on gazpacho with fresh avocados, cucumber, cilantro and lime); fried sweet plantain ball and seared scallop with Colombian hogao (a tomato-onion sauce); beef short rib sancocho (a hearty traditional Colombian soup made with yuca, yellow potato, green plantains, whole corn cobs and tender cuts of beef short-rib) served with a side of white rice and sliced avocado; and champús (a cold fruity soup of lulo/soursop, pineapple, panela, cinnamon, cloves and corn).

Price $155.00
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Saturday, November 4, 7pm: Private Event with Ned Maddock

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Sunday, November 5, 6pm: Quack Attack! Dinner with Malik Ali and Mikey Gasiewski of The Ugly Duckling
A graduate of our own COOK Masters Program, Kris Serviss has made a duck dynasty of his own here in Philadelphia, beginning with his New American BYOB The Blue Duck, followed by Blue Duck on Broad, and now The Ugly Duckling. Located on 11th Street near Jefferson University, the breakfast-lunch-dinner spot applies Serviss’s quirky, creative signature to diner-inspired comfort food. Join Chef de Cuisine Mikey Gasiewski and Sous Chef Malik Ali for a taste of The Ugly Duckling, including figgie crostini (1732 Meats jalapeño bacon, figs, goat cheese, onion jam, arugula, spicy honey); pumpkin fettuccine (butternut squash, thyme butter, pepitas, pancetta, chicharrones, butternut squash); chicken fried duck breast (marinated in sriracha buttermilk, bacon grits, collards greens, red eye gravy); caramel pudding (house made candy bar, chocolate crumble, caramel drizzle).

Price $150.00
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Monday, November 6, 7pm: How To Win The Holidays with Maureen Stoebenau of The Avenue Delicatessen and Laura Frangiosa
Love Thanksgiving but looking to shake things up a bit? This one’s for you! Join Maureen Stoebenau of The Avenue Delicatessen and Laura Frangiosa for a Thanksgiving primer that is sure to breathe new life into what has become a bit too cookie-cutter in our honest opinion. That turkey? It’s for the birds! Pick up some planning advice, prep tricks and menu inspiration as Maureen and Laura get us in the spirit (and stretch our stomachs) a few weeks early with a festive spread including chestnut bisque with bacon and chives; pomegranate, endive, parsley and walnut salad with sherry-thyme vinaigrette; smoked beer braised pork with mustard greens, maple-orange sweet potato mash and crispy onions; and baked apple in a cheddar pastry crust with cider brown butter caramel.

Price $160.00
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Tuesday, November 7, 7pm: Some Like it Hot with Jane Guo and Nick Brozek of Jane G’s
Jane G is a breath of fresh air to the Rittenhouse Square neighborhood – a peppery, fire air, but fresh nonetheless. Located in a former Blockbuster Video at 20th and Chestnut, owner Jane Guo offers uncompromising Sichuan cuisine in a neighborhood that was previously lacking in the Chinese fare department. Departing from her previous Asian fusion ventures, Jane is delivering authentic, lip-numbing Sichuan, and according to Philadelphia Inquirer’s Craig Laban, Jane’s “bold move has paid off.” This November, Jane and Beverage Manager Nick Brozek are making their COOK debut with a cocktail pairing menu of chicken broth wonton soup (paired with Thyme Lord – Stateside Vodka, chamomile tea/thyme syrup, lemon); mango salad (paired with Crown's Colony - Blue Bird Gin, organic tonic, lime, soda); dan dan noodles (paired with All in the Reflexes - 8 Oaks Apple Jack, Aperol, citrus, cider); and lamb with spicy black bean sauce (paired with Young and Dangerous - Bluecoat Gin, blackberry shrub, lemon).

Price $160.00
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Thursday, November 9, 7pm: Private Event with Peter Woolsey of Bistrot La Minette and La Peg

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Friday, November 10, 6pm: Private Event with Brian Ricci of Philabundance

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Saturday, November 11, 6pm: Holiday Inspiration: Cooking with Healing Herbs and Spices with Elizabette Andrade
Ready for a holiday menu make-over? Join Elizabette Andrade, food alchemist, writer, and nutritionist, when she returns to COOK for a 4-course, plant-based holiday dinner designed to inspire and transform the traditional holiday table. Seasonal, classic vegetables come to life with the colors, flavors and healing benefits of herbs and spices as Elizabette prepares a menu of marinated pan-seared mushroom scallops in a basil, lemongrass, ginger soup; harvest kale salad with cranberries, apples, hazelnut-herb crusted tofu; herb-rubbed cauliflower steak with chimichurri (made with a kombucha base), roasted golden beet, citrus and thyme, and balsamic glazed onions with shiitake stuffing; and for dessert, pumpkin ginger cake with pecan streusel and coconut crème. Bonus: guests will take home Cooking Alchemy’s seasonal sampler box to bring more inspiration to your holiday meal planning.

Price $145.00
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Sunday, November 12, 2pm: Private Event with Nick Macri of La Divisa Meats

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Wednesday, November 15, 7pm: Private Philadelphia Magazine Event with Justin Swain of Rex 1516

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Friday, November 17, 6pm: Praise The Gourd: Pumpkin Beers + Seasonal Ciders with Meredith Rebar of Home Brewed Events
Fall is one of the best times of the year to enjoy beer and cider with a beautiful release of Oktoberfests, harvest ales, pumpkin beers and local cider offerings. Let Meredith Rebar of Home Brewed Events show you a variety of fall beers when it is actually feels like fall outside: Doc Drafts Pumpkin Cider, Ploughman Cider Seasonal Release, Frecon Farms Cider, Sierra Nevada Hop Harvest, Saint Benjamin River City, Funky Pumpkin by Boulevard, Dogfish Head Punkin Ale and Weyerbacher Imperial Pumpkin. For beer novices and enthusiasts alike, Meredith will cover all things beer – its history, primary ingredients, brewing process and general beer trivia. The class will brew their very own beer during class with a beer style that is voted on by attendees (available for pickup at a later date). Light bites will be served to accompany the beers. Please note that a full dinner will not be served, but there will be light bites.

Price $90.00
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Saturday, November 18, 1pm: Mastering Coffee at Home: Brewing Workshop with Elixir Coffee
You are invited to join Philadelphia’s award-winning Elixr Coffee Roasters for a hands-on home-brewing workshop. Technical and tasty, this course is meant to demystify some of what happens behind the counter in their Center City cafe, applying Elixr’s visionary relationship to coffee to brewing at home with their favorite equipment designed for home use. Baristas Erin Heuermann, Ryan Greensberg, Rachel Allison, Donovan Andrews and Ben SIlkes will be discussing the elements critical to a consistent and delicious coffee, as well as some insights into what they are looking for when sourcing coffee for roasting. Using a variety of brewing equipment, guests will then be broken into small groups to get an opportunity to work directly with these magic makers. Using Elixr crafted brew recipes, guests will learn the ins and outs of consistent and delicious coffee in your own home!  While a meal will not be served, a selection of pastries will be offered, courtesy of Machine Shop Boulangerie.

Price $80.00
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Sunday, November 19, 1pm: Thanksgiving Centerpieces for Kids with Sue Puchowitz of CREATE
This Thanksgiving, get the kiddos involved. While you’re tackling the turkey and all the trimmings, let your young ones set the table – the table centerpiece, that is! Professional art educator Sue Puchowitz of CREATE will help kids create their own incredible, edible Thanksgiving turkey centerpiece, incorporating pumpkins, gourds, lollipops, marshmallows, feathers and treats on a skewer, collaged with the proper Pilgrim. Sue’s edible artwork is something to behold – and a wonderful way for kids to combine art with food. Supplies will be provided. Recommended for children ages 6-12.

Price $45.00
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Monday, November 20, 7pm: The Royal Chef: Dinner Fit for the Queen with with Royal Chef Darren McGrady of “The Royal Chef at Home: Easy Seasons Entertaining”
Darren McGrady was personal chef to Queen Elizabeth II, Diana, Princess of Wales and Princes William and Harry for fifteen years and has cooked for five US Presidents. He is now a chef, author, culinary consultant, event planner and public speaker living in Dallas, Texas. His first cookbook titled Eating Royally; Recipes and Remembrances from a Palace Kitchen is now in sixth print with all of his advance and royalties donated to the Elizabeth Glaser Pediatric AIDS Foundation. Chef McGrady’s newly published second book The Royal Chef At Home is true to its title: fresh, simple recipes that are easy to make, fast, accessible and perfect for sharing around the table with those you love. From hearty cooking to gourmet eating, these dishes will satisfy even the most royal of palates. Chef McGrady’s COOK debut menu includes blueberry, feta and kale salad; chili and garlic crusted shrimp with double cheese grits; minute steaks with blue cheese, caramelized onions and cannellini bruschetta; and, of course, sticky toffee pudding with clotted cream. Fit for a queen, this is one you don’t want to miss! Guests will receive a copy of The Royal Chef at Home.

Price $200.00
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Tuesday, November 21, 7pm: A Northern European Winter’s Feast with Joncarl Lachman of Noord and The Dutch
Joncarl Lachman’s Noord, located in the heart of East Passyunk, pays tribute to Northern European cuisine. For Lachman, Noord was a figurative and literal return to his roots, departing Chicago for his native Philadelphia to open what is now a beloved eetcafé, serving the Northern European cookery that he grew up on. This November, Lachman returns to COOK to share his culinary heritage with comforting, wintry dishes like maastrichts zuurvlees (apple cider vinegar braised beef over hutspot, a traditional mash of root vegetables); rabbit rillettes with prunes; clams and zuurkool (Dutch cabbage with smoked sausage, bacon, carrots, potatoes); and for dessert, Joncarl’s famous bread pudding. Join us, and you’ll understand why we commonly refer to Lachman as the Darling Dutchman!

Price $165.00
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Saturday, November 25, 2pm: Private Event with Joncarl Lachman of Noord and The Dutch

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Monday, November 27, 7pm: American Pickers: Foraged Delights with Chris Kearse of Will
Chef Christopher Kearse attended the Restaurant School in Philadelphia and graduated valedictorian in his class. He has worked in an impressive array of Michelin-starred restaurant kitchens across the country including Charlie Trotter’s (2 Michelin stars), alongside Laurant Gras at Tru (3 Michelin stars), Grant Achatz at Alinea (3 Michelin stars), and briefly with Thomas Keller and Cory Lee at the French Laundry. In 2008, Chris returned to Philadelphia to work at Lacroix, and from there, held positions in the kitchens of Blackfish and Pumpkin before opening Will, a contemporary French BYOB on East Passyunk Avenue. Chef Chris believes that a dining experience should be entertainment. From the ambiance and interaction with the staff to surprising new textures and flavors on a plate, this philosophy on food is rooted in the idea of familiar flavors done differently. Join him when he returns to COOK for an evening of inventive, beautiful dishes, showcasing an array of seasonal, foraged ingredients. Please note this class will not be vegetarian.

Price $165.00
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Tuesday, November 28, 7pm: Harvest Dinner with Janet Davis of JADE Grill
Chef Janet Davis’s JADE Jamaican Grill is a catering and special events provider who has worked with leading food and fashion brands including Hugo Boss, Williams-Sonoma, and Cabot Creamery. In 2016, she was chosen from among the region’s best chefs to serve the Democratic National Convention in Philadelphia, bringing JADE’s distinctive cuisine to the Welcome Delegate Reception and the National Media Party. While JADE offers authentic Jamaican fare, Janet is known for combining elements of Mediterranean, Southern and Caribbean fare to create unique menus. For her November appearance at COOK, Janet’s menu highlights the flavors and bounty of the harvest season: pomegranate and ham wedge salad (iceberg wedge topped with blue cheese, dressed with fried Ham, mushroom and onions, sprinkled with fresh pomegranate seeds; spicy grilled sirloin (grilled boneless sirloin served with spicy chile sauce); lamb chops (broiled lamb chops served with warm cranberry mint jelly and roasted butternut squash); and winter fruit compote (apple, pear, kiwi, orange and cranberry in earthy cinnamon syrup).

Price $155.00
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Wednesday, November 29, 7pm: An Evening with Eric Leveillee of Whetstone
This past March, Eric Leveillee, who has been a member of the culinary team at Whetstone since its 2015 opening, was promoted to Executive Chef. Following his promotion, Whetstone has begun rolling out new menu items, expanding beyond their signature, simple comfort foods and incorporating modern techniques and international influences. Eric, who has previously held positions at Vernick and El Camino Real, returns to COOK this November with an eclectic, seasonal menu: pumpkin, crabapple and bergamot; endive, persimmon, beet and coffee; lorighittas (braided pasta), squid, zucchini, green olive; filet, sabayon, gold; and for dessert, s’mores.

Price $155.00
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Thursday, November 30, 7pm: COOKbook Author Series: “The Farm Cooking School” with Ian Knauer and Shelley Wiseman
Ian Knauer founded The Farm Cooking School in Titusville, New Jersey in the heart of the Delaware River Valley as a space where cooks of all levels can come together to learn about and enjoy great food, as well as foster a sense of community. Not long after Ian founded the school, Chef Shelley Wiseman came on board to create a culinary partnership. Ian and Shelley first met while working in Gourmet Magazine’s test kitchens. After a stint running the kitchens at Fine Cooking Magazine, Shelley is back doing what she truly loves – teaching and collaborating with others about great food, including longtime colleague Ian! Their first collaborative cookbook, The Farm Cooking School, is a cookbook for anyone who wants to learn to cook in tune with nature, celebrating seasonality. This November, Ian and Shelley bring their cooking school to our very own here in Philadelphia, where they’ll demo and serve a farm to table feast of hot-Smoked oysters with harissa butter; delicata squash and celery salad; pressure cooker-braised pork shoulder with mushroom and pearl onion cream; and honey panna cotta with candied orange zest. Guests will receive a copy of The Farm Cooking School.

Price $165.00
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