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OUR JULY SCHEDULE WILL BE POSTED MONDAY, JUNE 5 AT 2PM.

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Tuesday, May 2, 7pm: Private Event with Damon Menapace of Kensington Quarters and Neal Santos of Pelago

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Wednesday, May 3, 7pm: An Evening with JC Piña and Carlos Godoy of Cafe Ynez
Grab your finest sombrero and vamonos to COOK for a pre-Cinco de Mayo event that is sure to be caliente! (We know, our Spanish sucks!) Operated by Jill Weber, owner of South Street West’s Jet Wine Bar and Rex 1516, Cafe Ynez celebrates the flavors of Chef JC Piña’s hometown, Mexico City. Mexico City’s cuisine is a blend of the city’s Aztec origins, Spanish history, and cosmopolitan present. Join Chef Piña and Cafe Ynez General Manager Carlos Godoy for one flavorful fiesta: poblano soup garnished with chive oil; shrimp ceviche; pan seared salmon with cauliflower puree and shaved brussel sprouts with bacon; and lomo de ternera (strip steak) with caramelized onions, mushrooms, truffle oil with huitlacoche butter. Que bueno!

Price $155.00
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Thursday, May 4, 7pm: Private Event with Carolyn Nguyen and Michael Sultan of Revolution Taco

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Friday, May 5, 12pm: Berry Necessary: A Strawberry-Centric Lunch with Josh Bullock and Ian Natowsky of Farmer’s Keep
Berry season is just around the corner, so join Josh Bullock and Ian Natowsky of Farmer’s Keep for a special lunch celebrating early summer’s berry bounty! Philadelphia is experiencing a boom in healthy, fast-casual spots, and among Center City’s farm-to-city eating establishments is Farmer’s Keep. Focusing on healthy, creative cuisine that caters to all diets, Chef Joshua Bullock’s daily menu is entirely allergen-free (gluten free, dairy free, egg free, peanut free, tree nut free, shellfish free) and promotes the importance of local, organic and sustainable ingredients. For their berry, berry seasonal lunch, Josh and Ian will prepare strawberry fields salad with mixed greens, chives, strawberries, carrots, red onion, sunflower seeds and strawberry balsamic vinaigrette; barbacoa beef tacos with strawberry Sriracha aioli; BBQ ribs with strawberry brown sugar glaze, garlic wilted spinach, strawberry mint biscuits and molasses baked beans. Plus, it’s Cinco de Mayo, so it’s time for a strawberry basil margarita!

Price $85.00
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Friday, May 5, 6pm: Love The Locals: Philly Beer Happy Hour with Meredith Rebar and Garrett Williams of Home Brewed Events
Philadelphia is home to a growing number of local breweries with the number going from two breweries three years ago, to over ten that are open or in the final planning stages. Learn about the history and sample brews from local breweries that showcase one of the best beer cities in America. Join home brewing experts and beer enthusiasts Meredith Rebar and Garrett Lee Williams of Home Brewed Events for a tasting tour of Dock Street Brewery, Saint Benjamin Brewing, Evil Genius, Brewery ARS, Second District and Ploughman Cider and meet the brewmasters behind two of the featured local breweries. Plus, during class Meredith and Garrett will be brewing a beer that features all locally grown and produced ingredients from Holtwood Hops and Deercreek Malthouse that will be available for pickup at a later date. Light bites will be served to accompany the beers.

Price $110.00
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Saturday, May 6, 1pm: Mighty Fine Pizza and Wine with Peggy Paul Casella of Thursday Night Pizza and Tony Jones of CBL Wine Co.
Wine and pizza is the new beer and pizza, but don’t take our word for it. This May at COOK, Peggy Paul Casella of the pizza-making blog ThursdayNightPizza.com is teaming up with Tony Jones of CBL Wine Co. for an afternoon of wine and pizza pairings. Peggy will prepare three internationally-inspired pizzas that will each be complemented by a wine from the corresponding region. Following a welcome sparkling wine (Villa Sparina Brut Blanc de Blancs Metodo Classico), guests will enjoy Moroccan-inspired pizza with preserved lemons, olives and saffron cream paired with Domaine Ouled Thaleb Moroccan White Blend 2014; Spanish-inspired pizza with roasted pepper sauce, chorizo and manchego cheese paired with Vina Galana Syrah Rosado Tierra de Castilla Spain 2016; and Italian-inspired pizza with simple marinara, cured meats and mozzarella paired with Santo Stefano Primitivo IGT 2015. This class is a must for pizza and wine enthusiasts alike!

Price $115.00
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Tuesday, May 9, 5:30pm: Private Event with Kevin Sbraga of Sbraga Dining

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Wednesday, May 10, 7pm: Private Event with Peter Woolsey of Bistrot La Minette and La Peg

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Thursday, May 11, 7pm: A Taste of Jamaica with Janet Davis of Jade
Chef Janet Davis’s JADE Jamaican Grill is a catering and special events provider with a Caribbean core. Janet has worked with with leading food and fashion brands including Hugo Boss, Williams-Sonoma, and Cabot Creamery, and most recently 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. We’re excited to welcome back Janet for her second COOK appearance as she cooks up a Jamaican spread: Jerk Shrimp (jumbo shrimp dressed in spicy jerk seasoning, herbs and spices and flame-grilled); Citrus Garden Salad (field greens, cucumber, grape tomatoes, avocado and shaved carrot drizzled with zesty sweet citrus dressing); Curry Chicken (chicken on-the-bone seasoned in curry powder and spices, simmered with herbs, finished with potatoes and carrots and served with steamed white rice); Rum Cupcake (moist, decadent Jamaican rum cake – extra on the Rum! – served cupcake style, topped with Caribbean sea salt frosting). This is one Caribbean dream!

Price $155.00
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Friday, May 12, 7pm: Chairman of The Board: Cocktail Dinner with Rob Burke of Boardroom Spirits and Biff Gottehrer of Stove & Tap
With a distillery nestled in the heart of Lansdale, Boardroom Spirits produces quality liquors without artificial coloring, sweeteners, preservatives, or other additives. Boardroom partnered with the internationally recognized, forward-thinking Corvinus University of Budapest, Hungary to conduct their R&D. This May at COOK, we’ve invited Boardroom Sales Manager Rob Burke to share the art and science of distilling. Joining Rob is Biff Gottehrer of Boardroom neighbor Stove & Tap. A former sous chef at The Dandelion, El Vez, and JG Domestic, Biff prepares classic pub dishes and pastas that are complemented by Stove & Tap’s beverage program, which features American wines, microbrews, and, yes, Boardroom Spirits. Rob and Biff’s cocktail pairing menu includes a mini fried oyster sandwich with cucumber aioli and fennel slaw on a house made Parker House roll, paired with Cricket Club made with FRESH Cranberry vodka, Pimm’s, cucumber, and lemon; beef carpaccio with roasted beet puree, pickled beets, mushroom, and crostini, paired with Gin & B Juice made with yogurt washed gin, dry vermouth, and Boardroom’s B, a 100% beet spirit; pea cappellacci with carrot beurre blanc, paired with Raspberry Thyme Gimlet made with C, a 100% carrot spirit, vodka, and lime; roasted lamb loin and ginger dirty rice, paired with Lansdale Mule made with FRESH Ginger Vodka; and mini pineapple upside down cake with luxardo cherry, paired with Pineapple Upside Down Mojito.

Price $165.00
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Saturday, May 13, 7pm: Private Event

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Sunday, May 14, 1pm: Mother’s Day Pie Party with Danielle Amabile of Oyster House and Mission Taqueria
Thank heavens! Pie season is here. And so is Mother’s Day! Celebrate both with an afternoon focused on the great art of pie making. All you need to know about crusts, fillings, scraps and more will be covered by Danielle Amabile, pastry chef of Oyster House and Mission Taqueria. A graduate of The Restaurant School at Walnut Hill College, Danielle previously crafted confections at Pod and Alma de Cuba. Treat mama (and/or yourself!) to a sweet AND savory afternoon of pie and nothing but pie: pie fries with jam; cheeseburger hand pies with spicy mustard and pickles; Key Lime Pie with graham crust, blackberry compote and whipped cream; and chocolate pudding pie with Oreo crust and whipped crème fraîche. Pie lovers, it doesn’t get better than this!

Price $110.00
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Monday, May 15, 6pm: Private Event

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Tuesday, May 16, 7pm: Pasta Makes Perfect with Pat Alfiero of Oyster House
Patrick Alfiero, just 22 years old and a sous chef at Oyster House, has been surrounded by food since he was born. As a youngster, Patrick pulled his share at his grandfather's farm – from riding the tractor to helping his grandmother can all of the vegetables from the season’s crop. His restaurant career began at Musso’s, a Sicilian restaurant operated by a Sicilian immigrant turned friend, Salvatore Musso. Patrick moved to Philadelphia, where while working on his Associates for Culinary Arts, he worked at Oyster house as a shucker. Following positions at Tinto, Gaslight, and il pittore, Patrick returned to Oyster House as a sous chef. When he’s not on the line at Oyster House, what does Patrick enjoy cooking? Pasta – from scratch, of course! We’re delighted to have Patrick share his night-off skills with us for one helluva pasta dinner: maccharuna with zucchini ragu, pancetta, basil and parmesan; pappardelle with pig’s head ragu, pecorino and oregano; cavatelli with little neck clams, broccoli rabe and Calabarian chili; and goat cheese mezzaluna with braised goat shoulder, peas, mint and Sicilian chili. Mangia! Mangia!

Price $160.00
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Wednesday, May 17, 7pm: Private Philadelphia Magazine Event

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Thursday, May 18, 7pm: Private Event with Joncarl Lachman of Noord, Neuf and The Dutch

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Friday, May 19, 12pm: Cook For Your Life with Ann Ogden Gaffney
If you’re looking for cooking inspiration that is both healthy AND flavorful, this is the class for you. James Beard nominated cookbook author Ann Ogden Gaffney returns to COOK to prepare a lunch that is easy, tasty and nutritious. Ann’s cookbook Cook For Your Life takes its name from Ann’s same-named organization that provides patients and families affected by cancer with therapeutic cooking skills and techniques that she herself learned during her own fight against breast cancer. Ann’s programs have received funding from the National Institutes of Health and have been embraced by medical institutions at Columbia University, Mount Sinai, American Cancer Society and more. This May, Ann’s seasonal menu includes chilled spring vegetable soup; poached salmon with cucumber dill salad and easy potato salad; and citrus macerated strawberries and lemon yogurt cake. A copy of Cook for Your Life is included in the class.

Price $80.00
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Friday, May 19, 6pm: Meant to Ferment: Funky Food and Drink 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. Guests will learn the basics of Kombucha making, as well as water kefir, how to concoct your favorite flavors and lots of other tips. Plus, enjoy a few cocktails using the fermented beverages and local spirits! Olga will also serve light bites that make use of fermentation: kimchi rice balls, Moroccan chicken crostini with preserved lemons, SCOBY fruit rolls and kraut rosti. The class includes a Kombucha starter kit so you can put your new skills to good use!

Price $115.00
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Saturday, May 20, 6pm: Cookbook Author Series: “Sunday Pasta” with Edwin Garrubbo
Edwin Garrubbo has been studying, cooking, searching for and thinking about La Cucina Italiana for as long as he can remember. He cooks a wide range of Italian dishes, but loves his pasta most of all. He visits restaurants, cooking schools, markets, and food artisans across Italy and wherever Italians practice their craft. He is a citizen of both the United States and Italy. In his book Sunday Pasta: A Year Around the Table with Family and Friends, Edwin provides 54+ seasonal and delicious pasta recipes and includes expert wine pairings and gorgeous photography. Join this certified pasta enthusiast at a special four-course pasta dinner: fusilli con tonno e pomodorini (fusilli with tuna and cherry tomatoes); paglia e fieno (tagliatelle with prosciutto, cream and peas); risotto agli asparagi (risotto with asparagus); and cavatappi con rucola e ricotta (cavatappi with arugula and ricotta). Each guest will receive a copy of the book that also provides fresh insights into key Italian ingredients, a guide to pasta shapes, and an Italian food glossary.

Price $165.00
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Sunday, May 21, 6pm: Private Event

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Tuesday, May 23, 6pm: Wine Wars: Old vs. New World with Mitch Skwer of Wine Merchant and Ashley Costanzo of Vintage Imports
If you love wine and cheese and a healthy dose of friendly competition, you’ll love Wine Wars! This May, two wine aficionados, Mitch Skwer of The Wine Merchant and Ashley Costanzo of Vintage Imports, will go head-to-head for a competitive night of wine and cheese pairings. Guests will sample four pre-selected cheeses which are then paired with wines selected by both Skwer and Costanzo. And there’s a twist: this round of Wine Wars is Battle Old World vs. New World, with Costanzo representing Old World wine regions (France, Italy, Spain, etc.) and Skwer representing the New World (the Americas, Australia, South Africa, etc.). The best part? YOU get to be the judge!

Price $125.00
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Wednesday, May 24, 6pm: The Happiest Hour: Summery Vegan Bites with Rachel Klein of Miss Rachel’s Pantry
With the approach of Memorial Day weekend, let the summer happy hours begin! This is the perfect class for inspiring selections that will satisfy all of your guests at your next summer soiree! 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 summery vegan bites, including: trumpet mushroom scallops with seaweed caviar, pea puree and micro spring onions; homemade coconut-based buffalo mozzarella salad with heirloom tomatoes, salt-roasted beets and citrus-basil dressing; and lobster mushroom dumplings with tarragon and fresh peas. And what’s happy hour without some booze? We’ll be serving a grapefruit gin rickey as well as a selection of vegan-friendly wines.

Price $100.00
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Thursday, May 25, 6pm: Private Event

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Tuesday, May 30, 7pm: Bread Head with Jonnathan Yacashin of Noord
Bread lovers, take note! Noord’s sous chef Jonnathan Yacashin is something of a bread whisperer. The East Passyunk eatery where he works has garnered tons of praise for its entire Dutch and Northern European menu. But one item not officially listed on the menu is Jonnathan’s bread – which is some of the best and most interesting found in Philadelphia. Join him at COOK for a dinner that makes use of a variety of Jonnathan’s signature breads: NOORD chopped chicken liver pâté, oliebollen, candied red onion; caraway soup, seasonal veggies, rye bread; pagach, potato, bacon, sour cream, melted cabbage and onion filling; butky, walnut rolls and plum jam. Gluten enthusiasts, this one’s sure to please!

Price $150.00
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Wednesday, May 31, 7pm: An Evening with Eric Leveillee of Whetstone
This 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 a 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, makes his COOK debut this May with an eclectic menu: lettuce, schmaltz, cured egg, herbs; lamb neck pierogi, sunchoke, sorrel, lemon, caramelized yogurt; rabbit liver tortellini, black garlic, dashi, leaves, spruce; clams, lobster consommé, burned leeks, sea beans, clarified butter; rhubarb, shortbread, lemon verbena, sweetgrass.

Price $155.00
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Thursday, June 1, 7pm: Summer Cookout with Carolyn Nguyen and Michael Sultan of Revolution Taco
Love a summer barbecue but looking to upgrade from burgers and dogs? You’re in luck! Join Carolyn and Michael Sultan of Revolution Taco for some summer soiree inspiration. Carolyn and Michael, who also operate the catering company 33rd Street Hospitality, are known for their eclectic, globetrotting cuisine, as reflected in their COOK menu this June: grilled panzanella salad with sourdough bread, pesto vinaigrette, and romesco sauce; New Orleans charbroiled oysters with crackers, hot sauce, horseradish and lemon; spiced lamb skewers with tzatziki, grilled vegetables and pita; BBQ glazed pork belly bao bun with marinated cucumber, cilantro and ssamjang aioli; and brown butter grilled strawberry shortcake with chocolate mousse and hazelnut toffee brittle.

Price $165.00
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Friday, June 2, 7pm: A Vegetarian Affair to Remember with Jon Cichon of Lacroix
With summer’s colorful bounty of produce, eating your vegetables is less a necessity and more of a delight. This June, we’re hosting a vegetarian meal that is sure to be as beautiful as it is delicious. Lacroix’s Executive Chef, and COOK regular, Jon Cichon, is an expert at taking ingredients and showcasing their beauty AND flavor. Cichon, a Baltimore native, has had a great love for food since he was young. He has been part of the Lacroix team since 2005 and became Executive Chef in 2010, continually creating progressive flavor combinations to the delight of Lacroix’s guests. So if you think tofu and tempeh when you think vegetarian, you’re in for a pleasant surprise!

Price $170.00
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Saturday, June 3, 12pm: Private Event

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Sunday, June 4, 6pm: Cocktail Dinner with Myles Carroll of Charlie was a sinner and Sam Jacobson of Stargazy
This is one cocktail dinner that is sure to be slightly quirky, a bit boozy, and quite comforting. Providing the evening’s cocktails is Myles Carroll, bartender at the Midtown Village vegan cafe and bar, Charlie was a sinner. Carroll’s cocktails will be paired with dishes from Sam Jacobson, Chef-Owner of Stargazy, a slice of heaven on East Passyunk Avenue that pays homage to the British pie and mash shop. And while we would be perfectly happy to eat pie and only pie, Jacobson knows more than just that! But don’t take our word for it – join us for a menu of dishes that will be paired with cocktails celebrating the season’s herbs and produce: spring pea vichyssoise, pickled ramps, stilton croutons; butter-poached cod, crispy parsley spaetzle, malt-mustard seed vinaigrette; smoked beef short rib, watercress, horseradish, Yorkshire pudding; strawberry rhubarb strudel, whipped sweet goat cheese, spearmint.

Price $150.00
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Tuesday, June 6, 6pm: Private Event

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Wednesday, June 7, 7pm: Mambo Italiano with Chris Tavares of Davio’s Philadelphia
Davio’s Philadelphia’s Executive Chef Chris Tavares knows pasta. He has to. The Center City institution arguably serves more pasta in this town than anyone and they like to keep it fresh and change up their menu seasonally. Join Chef Chris for a night of carb-loading when he will demo a menu including: Philly cheesesteak spring rolls; hand-rolled potato gnocchi with organic mushrooms, basil and white truffle oil; tagliatelle bolognese with braised veal, beef, pork and tomato sauce; and for dessert, vanilla bean panna cotta with seasonal berries. Mangia! Mangia!

Price $160.00
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Thursday, June 8, 7pm: Starr Series: Summer on the French Riviera with Executive Chef William Quinn and Chef de Cuisine Scott Calhoun of Parc
We invite you to go down the shore. But not THAT shore – think Saint-Tropez. That’s right, William Quinn and Scott Calhoun of Stephen Starr’s iconic French bistro Parc are transporting you to the French Riviera! A health retreat in the 18th century, the Southeast France coast later attracted aristocrats, artists and the 1960s "jet set." Today it’s a bustling fun-in-the-sun destination, featuring seaside resorts, casinos, yachts and over 70 miles of Mediterranean coastline. And then, there’s the food! Join Quinn and Calhoun for a Côte d'Azur culinary tour featuring oysters with basil and summer berry mignonette; lamb and duck heart tartare with smoked eggplant; ratatouille – straight up classic Nice style ratatouille; grilled branzino with Provençal style sepia salad, fennel, olives, citrus, and squid ink a la noire; and clafoutis aux cerises (cherry clafoutis) with almond ice cream.

Price $175.00
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Friday, June 9, 7pm: Private Event

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Saturday, June 10, 2pm: Summery Vegan Sweets with Shannon Roche and Meagan Benz of Crust Vegan Bakery
Crust Vegan Bakery is the brainchild of Shannon Roche and Meagan Benz, two vegans who grew up in the South and saw an opportunity for (and a void of) vegan baking. At Crust, everything is lovingly made by hand with all natural ingredients, is 100% vegan, and uses no artificial colors, flavors or preservatives. Shannon and Meagan will demo and serve two desserts that scream summer, with a vegan twist: fruit tart and lemon meringue pie. Shannon and Meagan will demo how to prepare shortbread crust, lemon pie filling, and eggless meringue as well as how to decorate and glaze fruit tarts. Beach bod, be damned – treat yo’ self!

Price $80.00
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Sunday, June 11, 6pm: COOKbook Author Series: Healthy Comfort Food with Phoebe Lapine, Author of “The Wellness Project”
Join NYC-based gluten-free chef and cookbook author Phoebe Lapine for an evening of seasonal super foods that taste as good as they are good for you. The menu features recipes from Phoebe’s debut food memoir The Wellness Project, which chronicles her journey with autoimmune disease and how she finally found the middle ground between health and hedonism by making one lifestyle change, one month at a time. She will share how adopting an anti-inflammatory diet drastically improved her health, actionable steps for incorporating new nuts, seeds and spices into your daily life, and techniques for making the most out of fermented foods that promote good gut health. The eclectic gluten-free spread includes creamy vegan zucchini-basil soup with pickled fennel and Brazil nut pangritata; grilled romaine hearts with roasted shallots, artichoke hearts, and kefir green goddess dressing; turmeric-braised chicken thighs with quinoa pilaf, golden beets and leeks; and for dessert, golden milk chia pudding with cinnamon yogurt and spicy cashew-pepita brittle. Guests will receive a copy of Phoebe’s The Wellness Project.

Price $140.00
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Tuesday, June 13, 7pm: Seafood Shindig with George Sabatino of Aldine
Chef George Sabatino has been a key fixture in acclaimed kitchens all around the city, working at such hotspots as Fork, Barbuzzo and Stateside before opening his 3-bell Aldine. At the Rittenhouse eatery, Chef George is known for taking no shortcuts, creating artfully composed plates that highlight house made ingredients. If you follow Aldine on social media, you’re familiar with the labor and love that he imparts upon each individual component of his dishes. This June, George returns to our kitchen for an evening of sensational summer seafood. We’re “fired up,” to use one of Chef George’s preferred expressions, to welcome him back to COOK!

Price $175.00
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Wednesday, June 14, 7pm: A Night in Tuscany with Ned Maddock of Brigantessa
Summer is for vacations, and for many of us, Tuscany is a dream destination. And while we fully encourage an ACTUAL trip, a Tuscan night at COOK will hit the spot nonetheless. Tuscan food is based on the Italian idea of cucina povera or “poor cooking,” focusing on fresh, high-quality ingredients that are prepared in a rustic manner that preserves and highlights the cultivation of the ingredients. East Passyunk Avenue’s Brigantessa specializes in cucina povera (though of the Southern Italian variety), so we’re excited to invite Chef de Cuisine Ned Maddock back to COOK for a journey to pastorally-perfect Tuscany. A Pennsylvania native, Ned began his cooking career several working with several James Beard award-winning chefs in Chicago including Top Chef Stephanie Izard. Locally, Ned’s experience landed him a spot in the Vetri Family restaurant group as Executive Sous Chef at Amis Trattoria and later Lo Spiedo. Immediately prior to Brigantessa, Ned served as Chef de Cuisine at the acclaimed XIX, located on the 19th floor of the Hyatt at the Bellevue. Join us this June as Ned serves up a Tuscan feast, including shaved summer squash salad with stuffed squash blossoms and salsa rosa; anelloni rigate with cherry tomato, anchovy and oregano; smoked duck breast with Green Meadow Farm polenta, mixed baby lettuce and cherry agro dolce; and fig tart with honey gelato.

Price $170.00
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Thursday, June 15, 7pm: Eat Your Veggies: A Vegetarian Argentine Feast with Jezabel Careaga of Jezabel’s and RuThi Careaga
There’s a little slice of Argentina in Philadelphia’s Fitler Square neighborhood, and it’s called Jezabel’s. Operated by Argentine expat Jezabel Careaga, Jezabel’s delivers the tastes of Argentina from her childhood, while fusing global tastes and flavors in uniquely delicious ways. For Jezabel, food is family – her cooking is an evolution of recipes she prepared as a child with her grandmother, mother and aunt. This September, COOK serves as an honorary family table as Jezabel is joined by her sister RuThi who will be visiting from Argentina. RuThi is a vegetarian, so you guessed it – this one is a vegetarian feast, Argentine style! The sister-sister duo will prepare an seasonal spread featuring parsley and garlic cashew vegan cheese topped with avocado and microgreens on sourdough bread toast; warm arugula salad with grilled figs, creamy goat cheese, roasted walnuts and balsamic dressing; potato gnocchi with vegetable sauce, grilled chanterelle mushrooms, crushed toasted hazelnuts and baby watercress; and for dessert, buckwheat flour pancake cooked with coconut oil, cream and fresh berries. Plus, to get you in the spirit of things, we’ll be serving two summery drinks: Pimm’s with fresh lemonade, mint and fresh fruit; and elderflower lemonade with fresh mint. So connect with your inner gaucho and come hungry!

Price $155.00
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Friday, June 16, 6pm: Private Event with Katie Cavuto, Registered Dietitian and Cookbook Author

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Saturday, June 17, 6pm: How Do You Like Them Apples? Ploughman Cider Dinner with Ben Wenk of Ploughman Cider + 3 Springs Fruit and Nick Macri of La Divisa Meats
Located in beautiful Adams County, Pennsylvania, Three Springs Fruit Farm is a family-operated farm that brings fresh tree fruit, berries, tomatoes, vegetables, and products made with them to markets all over the Mid-Atlantic. Founded in 1901, Three Springs Fruit Farm is recognized by Food Alliance as among the best in their field for their commitment to progressive, sustainable growing practices and land management. Recently, seventh generation 3 Springs farmer Ben Wenk began using his apples to create small batches of dry cider which he sold at local farmers markets, and from these humble beginnings Ploughman Cider was born. Ploughman is now available at over a dozen Philadelphia restaurants and is sold at Di Bruno Bros.’ Bottle Shop. This June, Ben is pairing up with his buddy (and COOK regular) Nick Macri of Reading Terminal Market’s La Divisa Meats, for a dinner that showcases the fruits and ciders of 3 Springs. 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. Come taste the fruits of 3 Springs’ labor with a menu that includes a ploughman’s plate of Birchrun Hills Equinox, pickled egg, pâté and bread; beet fennel salad with slow roasted ham; smoked beef shanks with broccoli, tomato and salsa verde; lemon tart with macerated 3 Springs stone fruit; and, of course, plenty of Ploughman Cider!

Price $165.00
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Sunday, June 18, 1pm: Sandcastle Cakes for Kids with Sue Puchowitz of CREATE
Hey, kiddos, it’s time for a beach party! Join art instructor Sue Puchowitz of the Rittenhouse Art Studio CREATE and build your own incredible edible sandcastle cake. Wear your shades and sandals as you stack and decorate your personal castle fit for a prince or princess like you! Sue Puchowitz is a Professional Art Educator teaching in a public and private settings for 30+ years. Sue specializes in children's art classes, one-day art workshops and birthday parties for kids in and around Philadelphia. All supplies will be provided. Recommended for ages 6 and up. Parents of younger kids are welcome to stay; otherwise feel free to leave and return after class!

Price $55.00
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Monday, June 19, 7pm: Oyster Bar Night with Nick Elmi of Laurel and ITV
Bravo TV’s Top Chef Season 11 winner Nick Elmi has worked at some of the top rated French restaurants on the east coast, including Le Bec Fin, Union Pacific, Oceana and Lutece as well as Guy Savoy in Paris. In the fall of 2013, Nick opened French/American restaurant, Laurel, on East Passyunk Avenue with a focus on sustainability and simplicity. Laurel BYOB has garnered non-stop local and national praise from media and diners alike and was recently upgraded to an extremely rare 4-bells rating from Craig Laban of the Philadelphia Inquirer. This past fall, Nick opened ITV (short for ‘in the valley,’ the English translation of the Lenape ‘Passyunk’), a sleek bar adjacent to Laurel, featuring an impressive selection of wine, beer and sake, as well as cocktails, complemented by an ever-changing menu of whimsical small plates. So, yes, Nicholas has built a solid French repertoire that is constantly updated with influences from his travels, but for his June appearance at COOK, Nick is going back to his New England roots and will prepare an oyster bar themed menu. Frankly, ‘nuff said – this intimate evening with one of Philadelphia’s most renowned chefs isn’t one to be missed!

Price $200.00
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Tuesday, June 20, 12pm: Private Event

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Tuesday, June 20, 7pm: Private Philadelphia Magazine Event with Michael Vincent Ferreri of Res Ipsa

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Friday, June 23, 7pm: Taking Stock: An Evening with Will Lindsay + Mike Metzger of Stockyard
Stockyard is the brainchild of Chefs Will Lindsay and Mike 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 their COOK debut to show you that they have plenty other tricks up their sleeves. Join us as the duo prepares a hearty menu of “snack and bubbly” (pork rinds and pickles, basil and berry soda); pea agnolotti with parmesan, bacon and egg yolk; Green Meadow Farms mesclun with berries, beans and herbs; brisket with farro, mushrooms, greens and sherry; and bread pudding with cardamom, strawberry, rhubarb, cucumber and nutmeg.

Price $155.00
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Saturday, June 24, 2pm: Dessert and Wine Pairing with Sara May of Grateful Plate and Riley Duffie of VOS Selections
We’ve hosted several wine-and-cheese sessions, but this, ladies and gentlemen, is our very first class devoted to the pairing of wine and dessert. On the wine side of things, we’re delighted to welcome, for the first time Riley Duffie, a wine and spirits sales representative for VOS Selections, who was previously a part of the opening beverage teams at both Hungry Pigeon and Royal Izakaya. While at Hungry Pigeon, Riley met Sara May who worked with Pat O'Malley in his acclaimed pastry program. Sara has worked as the pastry chef at the Franklin Fountain, Little Nonna's and Aldine and is currently the sous chef at Grateful Plate, a health supportive meal delivery and private event company. Join Riley and Sara for some sweet pairings: selection of 3 cheeses, blueberry and sour cherry compotes, paired with Alysian Vermouth; chocolate plum claufotis, paired with Historic Series Madeira; peach-cherry trifle and hazelnut crunch, paired with Amontillado sherry; and a Clover Club cocktail (Plymouth gin, housemade raspberry syrup, egg white). Who needs dinner when you have wine and dessert?

Price $95.00
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Sunday, June 25, 6pm: Break The Fast Dinner with Ange Branca of Sate Kampar
Ramadan is the ninth month of the Islamic calendar and is observed by Muslims worldwide as a month of fasting to commemorate the first revelation of the Quran to Muhammad. During Ramadan, food and drinks are only consumed before dawn and after sunset. With Ramadan ending on Sunday, June 25, Ange Branca of Sate Kampar will prepare a Malaysian version of iftar, the meal served at the end of the day during Ramadan to break the fast. As an Islamic country with a penchant for food, Malaysia celebrates Ramadan at festive, communal iftan meals at markets (aka Bazaar Ramadan) where rows of vendors can stretch to two kilometers in length. Saté Kampar is located in the heart of East Passyunk Avenue and serves authentic Malaysian fare. How authentic? Chef-Owner Angelina Branca’s godmother is a recipe writer and preservationist, and many of the BYOB’s recipes come directly from Angelina’s hometown. Malaysia’s cuisine reflects its past, as a hub on the Spice Route, connecting China to Central, South and Southeast Asia; think of it as the original Asian Fusion, before such fusion became trendy in the West. Angelina’s iftar will feature a starter of kurma and air bandung (Madjool dates and sweet rose milk) with roti jala (et crepes and curry); ulam ulam (crudité of fresh Malaysian herbs and beans); kambing golek (goat marinated in Sarawak black peppers, gingers and lemongrass, slow grilled) and nasi dagang (trader’s rice) with tuna curry; and for dessert, sago gula (Melaka sago pearls, or palm starch, with coconut cream, topped with coconut nectar). Please note this meal is Halal.

Price $150.00
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Tuesday, June 27, 7pm: Savoring Suriname with Joncarl Lachman of Noord and The Dutch
Suriname (formerly Dutch Guyana) is a Caribbean facing South American country and is one of the most multicultural societies on Earth. The kitchen traditions of the Dutch, Indonesians, Africans, Indians and Native Amerindians all influence the cuisine. Join Philly native Joncarl Lachman, aka the Darling Dutchman, for a taste of Suriname. Joncarl 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. Joncarl’s June menu is a testament to the melting pot flavors of Suriname: chilled peanut soup (Paramaribo style); curried prawns with peas and tomato; mossi-slesi (stir fried rice with chicken, cured pork and plantains; and bojo coconut raisin buttercake. Join him when he returns to COOK for a night of distinctive dishes! You won’t be sorry!

Price $170.00
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Wednesday, June 28, 7pm: Return of the Shack: La Peg Seafood Shack 2017 with Peter Woolsey of La Peg and Bistrot La Minette
When you think Peter Woolsey, you likely think French. And while the owner of Bistrot La Minette does indeed know classic French bistrot fare, you may not know he can make a mean lobster roll. Last summer, Woolsey set up a seafood shack outside La Peg, his American brasserie located inside the FringeArts headquarters across from the Race Street Pier, and this year...it’s back! The shack’s casual menu is inspired by Woolsey’s childhood summers on the picture-postcard-perfect coast of Maine. Before summer gets away from you, come enjoy a menu of New England roadside favorites. Woolsey is one of the most charismatic and entertaining COOK regulars, so this one is not to be missed!

Price $165.00
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Thursday, June 29, 7pm: Galer Estate Wine Dinner with Adam Diltz of Johnny Brenda’s and Virginia Mitchell of Galer Estate
Galer Estate puts the ‘wine’ in Brandywine. Located in Kennett Square, Galer blends nature, science and art, producing high quality wines using the best of "old world" and "new world" processes in the winery. Since 2011, Galer Estate has won over 90 wine competition awards, including including Best of Shows and Gold Medals from competitions in Napa, Sonoma, and Finger Lakes. Join winemaker Virginia Mitchell for a sampling of Galer’s wines, complemented by dishes prepared by Adam Diltz of Johnny Brenda’s. Guests will enjoy a welcome glass of Huntress Rosé, followed by 2016 Huntress Vidal Blanc, paired with cured mackerel, cucumbers, cucumber juice, radishes, basil; 2015 Red Lion Chardonnay, paired with an early summer vegetable salad of potatoes, beans, squash, zucchini, buttermilk dressing, crackers, Yellow Springs Farm Fieldstone cheese; 2014 Cabernet Franc, paired with Stryker Farm lamb chop, braised shoulder, sausage, watercress, Brooke-Lee Farm purple potatoes, onions; 2014 Huntress Red, paired with Birchrun Blue Cheese tart with chocolate ice cream.

Price $175.00
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