Home > Classes

ATTENTION COOK GUESTS: Please note that tickets in your cart are not confirmed until you complete your purchase. This means you must finalize checkout before the tickets are actually yours. We apologize for any inconvenience.

OUR SEPTEMBER CLASSES WILL BE POSTED THURSDAY, AUGUST 6 AT 6PM.

Sort By:
Page of 1
Saturday, August 1, 2pm: Kombucha and Friends: Fermented Beverages 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. Guests will learn the basics of Kombucha making, as well as other fermented beverages such as jun and water kefir, how to concoct your favorite flavors and lots of other tips. The class includes a Kombucha starter kit so you can put your new skills to good use.

Price $65.00
SOLD OUT
Qty Add
Sunday, August 2, 12pm: Countryside Brunch with Chris Allen of Jeffrey A. Miller Caterers
Chef Chris Allen has worked in some of the city’s finest kitchens but, in August, he returns to COOK to pay homage to the exceptional Pennsylvania culinary and farming traditions he grew up with far from the city limits. Chef Allen will prepare a menu showcasing the indigenous herbs, flowers, and products from local growers and artisans that are abundant during summer months in the Pennsylvania countryside. This special brunch menu will include a menu of: Melons, Goat Yogurt, Clover, Peanuts; Sourdough and Oat Pancakes, Wild Raspberries, Whipped Ricotta and Buckwheat Honey; Corn Milk, Fried Oyster, Smoked Mushrooms, Wax Pepper, Bread and Butter Pickles; Hen Egg, Potato Bread, Old Fashioned Dried Beef, Creamed Spinach; and Peach and Sunflower Crumb Pie with Honeysuckle Ice Cream. There will be select cocktail pairings as well as Lancaster, PA’s own Passenger Coffee served. This is going to be one special brunch event!

Price $110.00
SOLD OUT
Qty Add
Tuesday, August 4, 7pm: Summer in Provence with Michele Haines of Spring Mill Café
French gastronomy in Provence is very distinctive from the rest of French cuisine. A Mediterranean influence brings recipes replete with garlic, fresh herbs and seafood and relatively little cream or butter. Join Philadelphia’s “grande dame” of French cuisine, Chef Michele Haines, when she returns to COOK showcasing an array of Provencal dishes with a Moroccan twist, including: Fennel Orange Salad with Harissa Vinaigrette; Rosemary Crepes with Olive Tapenade; "Paella" with Moroccan Spices; and Flourless Chocolate Cake with Cherries and Lavender Cream.  Since 1978, Michele Haines and her family have made Conshohocken’s Spring Mill Café an institution in the tradition of French country cooking. Can you say ooh la la?

Price $175.00
SOLD OUT
Qty Add
Wednesday, August 5, 7pm: Summer Seafood with Katie Cavuto of Healthy Bites
Due to popular demand, we have released hightop table seating for this previously sold-out class. THESE DISCOUNTED SEATS ARE NOT AT THE COUNTER, but the menu and experience are the same. Katie Cavuto's mission is to use her unique background as a chef and registered dietitian to teach others how easy it can be to live a healthy lifestyle - without sacrificing flavor. Her goal is to inspire people to fall in love with food the way she has. Join Cavuto when she returns to COOK for a celebration of summer seafood and teaches guests different techniques and flavors for preparing multiple seafood dishes at home. Cavuto is the president/owner of Healthy Bites, which offers nutrition and culinary services with the goal of facilitating long term healthy lifestyle changes. She is also the dietitian for the Philadelphia Phillies and Philadelphia Flyers and was one of 10 finalists on Season 5 of “The Next Food Network Star”.

Price $150.00
2 left!
Qty Add
Thursday, August 6, 12:30pm: Private Event

SOLD OUT
Qty Add
Friday, August 7, 7pm: Flavors of Philadelphia with Ari Miller of Food Underground
Philadelphia is a literal melting pot of culinary traditions and flavors. Italian, Mexican and Vietnamese restaurants (to name a few) stand side by side here - and are a testament to the strong and delicious culinary influence of these immigrant populations on Philly’s food scene. COOK is pleased to welcome back Chef Ari Miller of Food Underground for a unique celebration of the varied cultures and cuisines that make up our city’s dynamic culinary landscape. Join Miller for a true taste-of-Philadelphia menu that will include: Cocoa Nib Scrapple, Housemade Pretzel and Fried Quail Egg; “Spring Roll” Tamale and Vietnamese Pork Roll; Heirloom Tomato, with Gabagool, Long Hot Relish, Provolone Chips; Pan­-Seared Gnocchi, Roast Pork and Broccoli Rabe Saltimbocca; a flight of Water Ice and more! Food Underground, under the creative direction of Miller, specializes in recreating the restaurant experience in the intimacy of the private home. Chef Miller’s culinary roots began during a decade spent in Israel where he was the dining reviewer for The Jerusalem Post. He transitioned into the professional kitchen where he learned the culinary traditions of Eastern European, North Africa, and the Middle East. Upon returning to his native Philadelphia, he worked at Percy St BBQ and concluded his career on the line at the celebrated High Street on Market.

Price $165.00
SOLD OUT
Qty Add
Saturday, August 8, 12pm: Donut Making with Peter Scarola of R2L
Donut lovers, rejoice! Pastry Chef extraordinaire, Peter Scarola of R2L, is returning to COOK for a first-of-its-kind and one-of-a-kind donut making class. Chef Peter will show guests a variety of sweet and savory styles and flavors including: a Pumpernickel Beignet with Smoked Salmon and Mustard Cream Cheese; Donut Cordon Bleu; Black Forest Donut; Strawberry Shortcake Donut; Maple Bacon Donut; and Old Fashioned Sour Cream Donuts. Scarola has been Pastry Chef for Daniel Stern Restaurants since 2008 and at R2L since the 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) all of your donut dreams are about to come true!

Price $90.00
SOLD OUT
Qty Add
Tuesday, August 11, 6pm: Private Event

SOLD OUT
Qty Add
Wednesday, August 12, 7pm: STARR SERIES: Contemporary Pan-Asian Cuisine with Todd Lean of Pod
Stephen Starr’s Pod in University City helped introduce contemporary Asian cuisine to Philadelphians. Join Pod’s Executive Chef, Todd Lean, when he returns to COOK for an inspired menu featuring: Pickled Baby Baby Beets, Fava Beans and English Peas; Crispy Duck Wings with Thai Basil, Lime and Sweet Chili; Grilled Tri Colored Carrots with Yuzu Kosho, Chive and Shiso Butter; Exotic Charashi - Hamachi, Chu Toro, Japanese Uni, Kinmedai and Tuna; Wagu Gydon -  Shaved Wagu Beef over Rice with Caramelized Onion, Poached Egg and Pickled Ginger; and Chocolate Pot De Crème with a Green Tea Macaron and Strawberries for dessert. Officially taking over as Pod’s executive chef in 2013, Chef Lean believes the simplest approach is the best and straightforward, strong flavors are what you’re going to find here. This is going to be one spectacular meal!

Price $185.00
SOLD OUT
Qty Add
Thursday, August 13, 5pm: Private Event

SOLD OUT
Qty Add
Saturday, August 15, 6pm: Fresh From the Sea with Zach Breeding, Clinical Dietician and Chef
Zach Breeding started working in food service at the age of 13. He attained a degree at The Restaurant School in Philadelphia in 2007 and since then, he’s been busy: he started a private catering company; worked for restaurants and hotels around the country; conducted numerous cooking classes in Philadelphia, New York City, and Baltimore; and he attained a Master’s Degree in Nutrition and Dietetics from NYU and is now a registered, licensed dietitian. Now Breeding is bringing his well-rounded cooking ethos back to COOK for an evening of delicious, summery seafood, including: Tuna Tartare and Parmesan Cracker; Maryland Crab Cakes and Old Bay Remoulade; Thai Grilled Shrimp and Coconut Curry Sauce and Pickled Vegetable Medley; Pan-Seared Fluke with Caramelized Wild Mushrooms and Snow Peas; and Blood Orange Granita for dessert. This is a great class for seafood lovers looking to expand their repertoires this summer!

Price $165.00
SOLD OUT
Qty Add
Tuesday, August 18, 7pm: Izakaya: Japanese Pub Fare with Atsuko Boyd of Jeffrey A. Miller Caterers
In Japan, an izakaya is an informal drinking establishment, like a tavern or pub, where people gather after the work day to eat and drink. Food is often meant to be shared and is usually more substantial than tapas or mezze. Join Atsuko Boyd when she returns to COOK for a feast of izakaya foods paired with Japanese beverages including beer, shochu and sake. Boyd’s menu will consist of: Maguro Butsu (tuna ceviche); Nikujaga (potato and beef stew); Yakitori - shio tebasaki and tsukune (salted chicken and minced chicken); and Onigiri Trio - salmon, ume, kombu (rice balls). After over a decade in the business world, 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, Boyd 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.

Price $170.00
SOLD OUT
Qty Add
Wednesday, August 19, 7pm: Private Philadelphia Magazine Event

SOLD OUT
Qty Add
Thursday, August 20, 6:30pm: Private Event

SOLD OUT
Qty Add
Saturday, August 22, 6pm: Private Event

SOLD OUT
Qty Add
Sunday, August 23, 2pm: Juicing-101 with Kimberly Berger of Robeks Fresh Juices & Smoothies
Juicing isn’t a fad. It’s a way of life. COOK is pleased to welcome welcome the knowledgeable and enthusiastic Kimberly Berger, owner of the Robeks Fresh Juices & Smoothies locations at 11th & Chestnut and in Suburban Square in Ardmore, for an introduction to juicing. Berger will cover the basics of integrating juicing into your lifestyle and understanding its numerous benefits. She will also discuss the difference between fresh and cold-pressed juices while guests enjoy an array of delicious Robeks fresh juices. Learning the “what” and “why” of juicing is the perfect way to stay healthy even as bikini season comes to an end.

Price $65.00
8 left!
Qty Add
Monday, August 24, 7pm: The Traditional British Pie Shop with Sam Jacobson of Stargazy
Savory pies - the original and far superior Hot Pocket - are a staple of England’s culinary history. In London, pie and mash shops provide low-cost, savory sustenance, and now Philly is getting one of its own. London-raised Chef Sam Jacobson, formerly of Sycamore in Lansdowne, Southwark in Queen Village, and Leila in Jenkintown, is bringing a taste of England to South Philly this summer with his new pie shop and bakery: Stargazy. Join Chef Jacobson for this special dinner at COOK when guests will get to sample and learn about these traditional and delicious pies, Cornish pasties, sausage rolls and more! Anglophiles and ex-Pats should not miss this tasting featuring: Potted North Sea Shrimp, Granary Toast, Savoury Butter, Rocket, Granny Smith Apple; Wild Mushroom And Stilton Cornish Pasty and Rabbit and Tarragon Sausage Roll; Traditional Pie and Mash; Summer Berry Eton Mess; and more!

Price $140.00
SOLD OUT
Qty Add
Wednesday, August 26, 7pm: Summer Pub Fare with Anne Coll of The Whip Tavern
Due to popular demand, we have released hightop table seating for this previously sold-out class. THESE DISCOUNTED SEATS ARE NOT AT THE COUNTER, but the menu and experience are the same. If you have never been to The Whip Tavern in the Coatesville area, you are really missing out! The inviting English-inspired country pub has welcomed longtime Susanna Foo chef, Anne Coll, as their new Executive Chef. Chef Coll is expanding the traditionally British menu by using fresh, seasonal and sustainable ingredients and her August dinner at COOK will feature produce and cheese from nearby Doe Run Farm, including: Chicken Liver Mousse, Sour Cherry Jam, Sourdough Toast; Beef Tartare, Pickled Mustard Seed, Red Beet Quail Egg, Horseradish Aioli, Potato Crisps; Seared Diver Scallop, Summer Squash Tart, Heirloom Tomato Marmalade, Dragonfly Cheese; Roasted Lamb, Curried Cauliflower Croquette, Roasted Tomato, Mint Chutney; Hummingbird Cheese, Peach Mostardo, Candied Pecans, Local Honey; and Mini Sticky Toffee Puddings for dessert.

Price $150.00
4 left!
Qty Add
Thursday, August 27, 7pm: Vegetarian Mexican Fiesta with Beth Kaufman of Grateful Plate
Join veteran COOKing instructor, Beth Kaufman of Grateful Plate, for an evening of flavorful, vegetarian Mexican fare. Grateful Plate offers meal delivery, personal cheffing and holistic health coach services throughout the Philadelphia area. Guests at Kaufman’s classes learn new recipes to add to their repertoires as well as different cooking methods and techniques. With her holistic health coach background, Kaufman incorporates new and familiar ingredients packed with health benefits into her recipes. In August, join Kaufman for a menu consisting of: Vegetable Nachos with Chipotle Tahini Drizzle; Mexican Creamy Carrot Soup; Nutty Tempeh Tacos with Guacamole and Pickled Radish; and Cinnamon Cashew Flan.

Price $145.00
SOLD OUT
Qty Add
Monday, August 31, 7pm: STARR SERIES: Cantonese Dim Sum with Chad Gelso of Buddakan
Buddakan’s Sous Chef Chad Gelso makes his COOK debut with an exciting evening of Cantonese dim sum. Chef Gelso will be joined by the restaurant’s primary dumpling maker, Loi Tran, and wok chef, Mr. Wu, for a menu consisting of: Edamame Dumpling with truffled Sauternes-Shallot Broth; Shrimp Dumpling with Water Chestnuts, Ginger, Scallion; General Tso Dumpling with Chicken, Hot & Sour Broth; Szechuan Pork Dumpling with Chili and Soy Broth; and Peking Duck Spring Roll with Foie Gras, Pomegranate. Also featured will be wok dishes including: Black Bean Scallop with Chinese Bacon, Shiitake, Shishito Pepper; Black Pepper Beef with Wok Tossed Ribeye, Crispy Bird’s Nest; Dungeness Crab Rice with X.O. Sauce, Golden Chive; plus  Illanka Chocolate Mousse with Chinese Celery Ice Cream, Blackberry Panna Cotta, Sesame Brittle for dessert.

Price $175.00
SOLD OUT
Qty Add
To add items to your cart, enter quantity, click the "Add" checkboxes and then click here >>>