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OUR MARCH CLASSES WILL BE POSTED TUESDAY, FEBRUARY 6 AT 2PM.

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Friday, January 5, 6pm: Spanish Wine Crawl with Ashley Costanzo of Vintage Imports
When you think of Spanish wines, you undoubtedly think albariño and rioja, and while there’s nothing wrong with either of those, there’s a lot more Spain has to offer. Few nations can rival both the diversity AND the bang-for-your-buck value of Spain. Since Spain is essentially a peninsula, the climate varies from region to region, which contributes to the wide range of wines that are produced. Unlike France or Italy, where estates are rooted in centuries-old traditions, Spanish producers are still seeking out new terroirs, using new techniques and technologies on grape varieties that have been pushed aside by commercial varieties. But don’t take our word for it! Join Ashley Costanzo of local importer and distributor Vintage Imports for a tasting tour of Spanish wines: Ulacia Blanco, Txakolina, Basque (Hondarribi); Granbazan "Etiqueta Verde" Albarino, Rias Baixas, Galicia; Castillo del Baron Monastrell, Yecla; Godelia Tinto, Bierzo (Mencia); and Lustau East India Solera, Jerez, Andalucia. Please note that no full dinner will be served, but there will be light bites.

Price $110.00
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Saturday, January 6, 12pm: Big Boozy Brunch with Malik Ali, Mikey Gasiewski and Sierra Cichonski of The Ugly Duckling
Located on 11th Street near Jefferson University, The Ugly Duckling is a breakfast-lunch-dinner spot serving quirky, creative spins on diner-inspired comfort food. Join Chef de Cuisine Mikey Gasiewski and Sous Chef Malik Ali for a boozy brunch, and we’re not talking your average mimosa. Nope, Ugly Duckling General Manager Sierra Cichonski will be providing some killer cocktail pairings for the menu, including duck fries (tossed in duck fat, shredded duck, smoked gouda, scallions) paired with The Mule (Ketel One Vodka, lime juice, ginger beer); red eye grits (1732 Meats jalapeño bacon grits, poached eggs, red eye gravy, chives) paired with a Bacon Bloody Mary; breakfast jawn (duck sausage, fried egg, white cheddar, maple pancake bun) paired with a Margarita (tequila, Cointreau, lime, agave syrup); and cookie dough pancakes (chocolate sauce, whipped cream, powdered sugar, cookie crumbles) paired with Holla Daze (vodka, lemon, cranberry, agave syrup). Brunch. Booze. Boom.

Price $125.00
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Sunday, January 7, 2pm: The Sweet Side of Argentina with Jezabel Careaga of Jezabel’s
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.  Recently, Jezabel opened up a second location, Jezabel’s Studio, located in West Philly, featuring artisan goods (some made by her own hands!), empanadas and assorted Argentine sweets, including her famous alfajores. We’re delighted to welcome back Jezabel for an afternoon devoted to the sweet side of Argentina. Jezabel will invite guests to help fill and assemble (and eat!) alfajores de maizena (shortbread-like sandwich cookies filled with dulce de leche and rolled in shredded coconut) and pepas con membrillo (thumbprint cookies filled with quince paste). Plus, enjoy two types of pastafrola (a sweet pastry tart) – one with membrillo and another with chocolate-dulce de leche – accompanied by a sampling of Jezabel’s Studio’s signature teas. Treat your inner gaucho to one sweet afternoon!

Price $100.00
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Tuesday, January 9, 7pm: Nyonya Dinner with Ange Branca of Saté Kampar
In the 15th century, the close trading relationship between Malaysia and China resulted in a royal marriage between the Sultan of Melacca, Malaysia and a princess from the Ming Dynasty. The princess’s royal entourage of nobles and servants settled in Malaysia and eventually grew into a class of Straits-born Chinese known as Peranakan. Over centuries, Babas (Peranakan males) and Nyonya (Peranakan females) developed a distinct fusion of language, culture and food. Taste the unique blend of the two cultures at this Nyonya Dinner, prepared by Ange Branca of Saté Kampar. Located in the heart of East Passyunk Avenue, Saté Kampar 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. Ange’s Nyonya feast includes pie tee/popiah with kaki babi ponteng and jeruk betik; nyonya laksa; sambal timun, ayam buah keluak, nasi ulam raja and two sambals (sambal cincaluk and ambal belacan); and a surprise Nyonya dessert. Please note this meal is Halal, with the exception of the kaki babi ponteng dish. Please note dietary restrictions cannot be accommodated.

Price $160.00
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Wednesday, January 10, 7pm: Oodles of Little Noodles: An Evening with Jason Cichonski of Little Noodle Pasta Co.
At Ela in Queen Village, Chef Jason Cichonski made a name for himself, due in no small part to noodles – scallop noodles, that is. So with that in consideration, it’s not a huge surprise that Jason’s next venture is all about noodles, but this time of the pasta variety. The former Top Chef contestant and widely-lauded Lacroix chef has been upping his pasta game for years, and at a previous COOK class, he whispered to us that he was considering his pasta-bilities. Fast forward to this summer when Jason got into the fast-casual game in Denver serving his fresh pasta at a counter inside Mondo Market. Since then, Jason’s Little Noodle Pasta Co. has been available via wholesale at select markets and word has it that he has his eyes on a brick-and-mortar Philly location. We can’t wait to hear all about it, but more than that, we can’t wait to try more of Jason’s pasta! Trust us, this won’t be your grandma’s “gravy” so don’t miss this one!

Price $175.00
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Thursday, January 11, 7pm: The Edible Resume of Frankie Ramirez of Tredici
The resume of Tredici’s Executive Chef Frankie Ramirez reads like a culinary Yellow Brick Road. At the age of 16, Frankie began his restaurant career as a dishwasher in 2003 and since then has worked his way up the ladder at some of Philadelphia’s most esteemed kitchens, including Bliss Restaurant, Morimoto, Vetri, Osteria and Parc. Frankie’s COOK debut this January will be a deeply personal one for Frankie, as he shares dishes, techniques and stories that he has accumulated at each position on his resume. Following an amuse bouche of smoked salmon rillette with crispy rice chicharron, espelette, chive blossom, Frankie will prepare five courses that represent the restaurants that have enriched his culinary journey: lobster tomato bisque,          (Bliss Restaurant) with scallop mousse, brioche croutons, chive, olive oil; tuna and avocado roll (Morimoto) with jalapeño, wasabi tobiko, crispy shallots, sesame ginger soy; crabs and spaghetti (Vetri/Osteria) with cherry tomatoes, crème fraîche, toasted lemon breadcrumbs; trout amandine (Parc ) with creamy haricot verts, lemon brown butter sauce; butterscotch espresso pot de crème (Tredici) with espresso whipped cream, toasted coffee beans, black salt. Please note this class is fully pescetarian.

Price $175.00
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Friday, January 12, 7pm: Spice World With Beth Kaufman Strauss of Grateful Plate
In the dead of winter, let’s face it – fresh produce options get slim and it’s easy to get in a rut. One solution to keep things flavorful AND nutritious – spice! A working knowledge of spices can take your cooking to a new level. This January, veteran COOKing instructor and holistic health coach, Beth Kaufman Strauss of meal delivery service, Grateful Plate, will take five of her favorite spices and incorporate them into small plates, both savory AND sweet, showing you the versatility of her spice rack staples. First up: turmeric (savory: winter greens salad with turmeric miso dressing  / sweet: golden milk ice cream), followed by smoked paprika (savory: brussels sprouts with shittake "bacon" and figs / sweet: chocolate pudding with smoked paprika almonds); za'atar (savory: roasted root vegetables and chickpeas with za’atar, lemon zest and tahini / sweet: za'atar spiced shortbread cookies); and Chinese five spice (savory: five spice jackfruit egg rolls with five spice BBQ sauce / sweet: Chinese five spice pound cake with oolong cream cheese frosting). Make it nice with spice! Recipes will be provided.

Price $155.00
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Saturday, January 13, 6pm: Hands-On Cookery with Becca O’Brien of Two Birds Catering & Canning
Looking for something hands-on? This one’s for you! Veteran COOKing instructor Becca O’Brien of Two Birds Catering & Canning returns to COOK for a hands-on, Mexican-themed class. Guests will roll up their sleeves and help prepare a fiesta of chicken tinga tostadas (with shredded chicken, tomatoes, onions, garlic and spices, served with refried beans, lettuce, pico de gallo, crema, cilantro, queso fresco, and lime); black bass ceviche (with guacamole, fresh fried tortilla chips and grilled pineapple salsa; grilled shrimp and chorizo enchiladas (with salsa rojo or verde, crema, rice, beans, lettuce and pico de gallo; and for dessert, flan. Que beuno! Recipes will be provided.

Price $175.00
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Sunday, January 14, 12pm: Beer for Breakfast with Ian Branning and Andy Farrell of City Tap House
We know – when you think weekend brunch, you usually think mimosas and bloody marys. But this is Philadelphia, and we like our beer, so we’re doing beer for breakfast this January. City Tap House opened its first location in University City in 2010, and since then has add five additional locations. At all locations, craft is everything – complex, innovative craft beers that are complemented by inspired, surprising food. Join Executive Chef Ian Branning and Brand Director Andy Farrell for a beer breakfast pairing menu: mini quiche with pumpkin and burrata bruschetta (paired with a City Tap Beermosa - Belgian Witbier, fresh squeezed orange juice, elderflower, sparkling wine); salmon carpaccio with whipped dill cream cheese, capers, lemon oil, everything spice and mini bagels (paired with Weinstephaner Hefeweissbier); lobster and pork belly Lyonnaise salad with Maine lobster, maple glazed pork belly, crispy potatoes, warm bacon shallot dressing, frisée, chives and poached egg (paired with Brasserie Dupont Avec Les Bon Vouex Winter Saison); baked eggs and prosciutto with spinach, asparagus, buttermilk biscuit crumble, smoked paprika hollandaise, truffle pecorino and potato hash (paired with Founders Canadian Breakfast Stout, an oatmeal coffee stout aged in maple aged bourbon barrels; and for dessert, ricotta doughnuts with cinnamon sugar and espresso dipping sauce (paired with Rodenbach Grand Cru).

Price $125.00
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Tuesday, January 16, 7pm: Private Philadelphia Magazine Event

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Wednesday, January 17, 7pm: Breakfast for Dinner with Scott Megill of Grace Winery and Dan Westiner of Other Animal Coffee Roasters
Sure, you could have yourself “breakfast for dinner” by ordering subpar diner pancakes after dark, but why not up the ante and join us for this egg-static event? Grace Winery Executive Chef Scott Megill previously worked in kitchens at Supper, Styer’s Garden Café, Talula’s Table and Talula’s Daily, where he earned 3 bells from Philadelphia Inquirer critic Craig Laban. Scott focuses on local, seasonal and farm-to-table fare, and for his breakfast-for-dinner appearance at COOK, he’s bringing along Dan Westiner of Other Animal Coffee Roasters, an independent, small-batch coffee roasting company based out of Philadelphia. Join Scott and Dan for a multi-course coffee-laced meal including a savory breakfast trio of ham and Hickory on the Hill Scone (Hickory on the Hill is a coffee washed cheese from Doe Run), brussels sprout and bacon frittata with frisée salad, and a farm egg and Kennett Square mushroom hash; shrimp and local milled grits with red eye gravy; chicken and waffles with maple glazed root vegetables and maple jus; and affogato with hazelnut ice cream.

Price $160.00
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Friday, January 19, 7pm: Sumptuous Seafood with Anthony Bonnet and Len Boris of The Moshulu
The Moshulu is the world’s oldest and largest square rigged sailing vessel still afloat, and she is in fact the world’s only restaurant venue on a tall ship. Presenting inventive, contemporary classic presentations of American cuisine, Executive Chef Anthony Bonett has created a delectable selection of dishes using the finest local ingredients available to create a memorable dining experience on this landmark ship. But this January, you won’t need your sea legs to enjoy The Moshulu – Anthony is coming ashore for his appearance at COOK with a decadent seafood menu of Nantucket Bay scallop gratin with brie and black truffle; lobster risotto with porcini, chorizo, blood orange and arugula; blackened swordfish with blue cheese fondue, braised endive and red wine sauce; and mocha crème brûlée. Bonus: Moshulu Beverage Manager will be on deck, mixing up some shipshape cocktail pairings. Ahoy, matey, indeed!

Price $165.00
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Saturday, January 20, 2pm: COOKbook Author Series: “Dulce de Leche” with Josephine Caminos Oria
Dulce de leche, the humble boiled milk and sugar jam, is a cultural phenomenon in many Latin countries, from Argentina and Chile to Mexico and Brazil. Pittsburgh-based Argentine expat Josephine Caminos is the founder of La Dorita, an all-natural line of dulce de leche products, and recently published her first cookbook, filled with recipes and stories about (what else?) dulce de leche. Josephine’s second COOK appearance will focus on the versatility of caramel’s creamy cousin with a menu of sweet potato ravioli with a sage brown butter sauce; bechamel and prosciutto pizza with a dulce de leche drizzle; and dulce de leche tortugas. Each guest will receive a copy of Josephine’s “Dulce de Leche.”

Price $120.00
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Sunday, January 21, 4pm: Modern Tea and Cocktail Class with Infused Bites with Alexis Siemons of Teaspoons and Petal and Tenaya and Andre Darlington of The Darlingtons
Local tea guru and blogger, Alexis Siemons, returns to COOK for an afternoon of tea-based cocktails. Join us for a rejuvenating happy hour featuring fresh, bright and energizing cocktails, accompanied by light bites.  Alexis is a professional tea consultant certified by the Specialty Tea Institute, a division of the Tea Association of the USA. As a tea enthusiast, she writes about her steeped adventures on her website and blog, teaspoons & petals, as well as publications including Anthology Magazine, Grid Magazine, Philadelphia Magazine, Design*Sponge and more. This January at COOK, Alexis is teaming up with Tenaya Darlington (aka Madame Fromage) and her brother Andre, co-authors of The New Cocktail Hour, which includes vintage and modern cocktail recipes, pairing recommendations with everything from pizza to oysters, and advice for hosting your own cocktail party. This tea-rrific trio’s pairings include a welcome sip of bourbon sweet tea punch with mint, paired with citrus and black tea shortbread; a tea flight of Taiwanese oolong teas plus an oolong-infused gin cocktail, paired with mango-avocado toasts; cold brewed Gyokuro green tea with shiso and Chartreuse sparklers, paired with a spring-inspired bento box of green tea-dusted goat cheeses, green jasmine tea pickled daikon radish and other small bites; pu-erh tea shiitake mushroom soup with a turmeric Bee’s Knee chaser; and a “Burning Branch” mocktail, paired with lapsang souchong smoked apple tart. Guests will receive a copy of The New Cocktail Hour, which is sure to become their go-to how-to for cocktail hour! This menu is fully vegetarian.

Price $125.00
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Tuesday, January 23, 7pm: Introducing the New M Restaurant with Joncarl Lachman of Noord, The Dutch and M Restaurant
For Joncarl Lachman, roots are everything. Noord, located in the heart of East Passyunk, was a figurative and literal return to his roots, after departing Chicago for his native Philadelphia. At Noord, Joncarl serves the Northern European cookery that he grew up on, while at The Dutch he and co-owner Lee Styer of Fond put Dutch AND Pennsylvania Dutch spins on breakfast favorites. Most recently, Joncarl took charge of the kitchen at M Restaurant, located inside the historic 18th century Morris House Hotel near Washington Square. At M, Joncarl’s menu is an homage not to his own heritage but to the culinary heritage of Philadelphia, serving updated Colonial era classics. So for his January appearance at COOK, Joncarl will be sharing a taste of Old Philadelphia including potato and leek soup; roasted pheasant thighs with slaw, grape purée and almond butter; chamin, a Colonial brisket stew with chickpeas and olive oil, brought to philadelphia by Sephardic Jews; and for dessert, almond pudding. Powdered wigs and petticoats not required!

Price $175.00
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Wednesday, January 24, 7pm: Neshaminy Creek Brewing Company Beer Dinner with Carolyn Nguyen and Michael Sultan Of 33rd Street Hospitality
This summer Neshaminy Creek Brewing Company opened Borough Brewhouse, its public Jenkintown tasting room featuring 30 taps and progressive pub fare. The kitchen is led by Carolyn Nguyen and Michael Sultan, the duo behind Philadelphia’s Revolution Taco and 33rd Street Hospitality. The partnership is a continuation of Neshaminy Creek’s relationship with Carolyn and Michael, who have catered many events for the brewery over the past five years. Neshaminy’s “brew anything” motto is a perfect match for the chefs’ eclectic cooking styles. Take a look at the chefs’ other businesses and you’ll see tacos, Vietnamese fare, bao buns, grilled cheese and everything in between. Essentially, their no-borders cooking pairs perfectly with Neshaminy Creek’s diverse portfolio of beers. Carolyn and Michael’s January COOK menu has something for everyone: bistro style French onion Soup; local dry aged beef meatballs with arrabbiata tomato sauce, house cheese blend and garlic toast; black truffle and herb polenta with Kennett Square mushroom ragu; arroz con pollo with roasted beer can chicken, rice, black beans, avocado and garlic cilantro crema; and salted fudge brownie sundae with Neshaminy Creek stout ice cream  and buttermilk caramel. And of course, there will be seasonal Neshaminy Creek beer pairings!

Price $165.00
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Thursday, January 25, 7pm: Warm Up Your Winter Southern Style with Justin Swain of Rex 1516
Philly native Justin Swain trained under Regis Jansen, the Alabamian opening chef of Rex 1516 who turned the South Street restaurant into one of Philly’s most talked-about places to find quality, Southern-inspired cuisine. Come in from the cold as Justin returns to COOK for a Southern-inspired supper of pork belly ramen; Bienville shrimp croquettes; flat iron steak with sauteed winter greens, roasted turnips, romanesco and creole jus; and acorn squash pie with whipped cream. Y’all are gonna love it! Please note this is a working menu and minor changes may occur.

Price $165.00
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Friday, January 26, 7pm: COOKbook Author Series: “Acid Trip” with Michael Harlan Turkell
In Acid Trip: Travels in the World of Vinegar, Michael Harlan Turkell takes readers on a fascinating journey through the world of vinegar. An avid maker of vinegars at home, Turkell traveled throughout North America, France, Italy, Austria, and Japan to learn about vinegar-making practices in places where the art has evolved over centuries. This richly narrated cookbook includes recipes from leading chefs including Daniel Boulud, Barbara Lynch, April Bloomfield, Massimo Bottura, Sean Brock and many others. Turkell makes his COOK debut this January with a very vinegary menu which will include tastings of each of the vinegars used in the dishes. Following a Balsamic Negroni welcome cocktail, enjoy a salad of brown butter balsamic mushrooms with hazelnuts and sage; broiled mackerel en saor with chile, rosemary, garlic and vinegar; duck a l’orange with citrus and chicories; and pavlova with shrub fruit salad. Each guest will receive a copy of “Acid Trip.”

Price $165.00
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Saturday, January 27, 6pm: Chinese New Year Celebration with Judy Ni and Andy Tessier of Baology
Chinese New Year is not a day of celebration. It’s 15 days of celebration! Beginning this year on February 16, festivities will stretch into March, but 16 lucky guests can get a head start this January when Judy Ni and Andy Tessier of Baology return to COOK. Located at 18th Street and JFK Boulevard, Baology showcases Taiwanese street food, with a focus on fresh, high quality ingredients. While working at the farm-to-table Blue Hill at Stone Barns, Judy eventually crossed paths with her now husband Andy, who was working for Daniel Boulud. The couple relocated to Philadelphia, where they helped run Chef Josh Lawler’s beloved BYOB The Farm & Fisherman. The emphasis on sustainability and seasonality that they picked up at both restaurants is now at play at Baology. But we digress. Back to Chinese New Year… During the Chinese New Year, food is often the cornerstone of festivities, with specific dishes steeped in tradition. Judy and Andy will prepare a five course holiday meal including Berkshire pork, wild-caught shrimp, and spinach potstickers; longevity noodles with lobster, bok choy and shiitake mushrooms; whole fish; Hainanese chicken rice; and black sesame tang yuan. Plus, Team Baology will be serving some surprise drinks to get you in the spirit of things. Join us as we usher in the Year of the Dog!

Price $160.00
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Sunday, January 28, 12pm: A Foolish Brunch with Robin Admana and Sandy Trinh of Foolish Waffles
Robin Admana and Sandy Trinh, the gals behind the popular Foolish Waffles truck, are back. And this time, there won’t be waffles, but they’ll still be cooking up what they know well – the food of their family backgrounds. Robin’s Filipino heritage will combine with Sandy’s Vietnamese background for one incredible mashup brunch menu including chicken congee (shredded chicken, poached egg, scallions and fish sauce); green papaya salad with shrimp (shredded papaya, herbs, peanuts, Thai chili, nuoc mam); tocilog (grilled pork tocino, sunny-side egg, garlic fried rice and garlic chips); leche flan with sesame brittle and fresh berries. As a bonus, guests will take home pan de sal with coconut jam. Foolish Waffles is a prominent member of Philly’s vibrant food truck community, earning a number of accolades including Philadelphia Magazine’s Best of Philly for Street Food Snacks in 2014 (for their banh mi waffle), The Vendy Cup as well as the Vendy’s People’s Choice Award in 2015.

Price $120.00
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Tuesday, January 30, 7pm: Dinner in Alsace with Nick Macri of La Divisa Meats
This January, make a run for the border. Not that border, but rather, Alsace, the French region on the west bank of the upper Rhine adjacent to Germany and Switzerland. Alsace was once a part of Germany, and to this day many residents in the area speak Alsatian, a language that is more German than French. Not surprisingly, when eating in Alsace, you’ll get a taste of both French and German cuisine. Chef-turned-butcher-shop owner, Nick Macri of Reading Terminal Market’s La Divisa Meats, returns to COOK for an evening devoted to the rustic, hearty, distinctive food of Alsace, including chicken and riesling soup; tarte flambée; choucroute garnie; and for dessert, gugelhupf. Nick (@MeatManMacri) 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.

Price $170.00
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Wednesday, January 31, 7pm: Hearty Stews and Soups to Ride out the Winter with Frances Vavloukis, Health and Wellness Coach
Baby, it’s cold outside! And what better way to warm up than by mastering some new soup and stew recipes? Join veteran COOKing instructor and wellness coach Frances Vavloukis when she returns for a class on soups and stews that will include a menu of: fahki (lentil soup); chicken and rice soup; boeuf bourguignon (classic French beef stew with red wine, mushrooms and bacon; Mediterranean traditional beef stew; and ribollita (hearty Tuscan bean and vegetable stew). Throughout the meal, bountiful baskets of assorted breads will be served with fresh homemade butter! Recipes will be provided.

Price $160.00
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Thursday, February 1, 7pm: An Very Vegan Valentine’s Dinner with Rachel Klein of Miss Rachel’s Pantry
At her charming South Philly cafe and catering company, Miss Rachel’s Pantry, Rachel Klein creates inspired vegan meals that appeal to everyone regardless of lifestyle. Join the always-sweet Miss Rachel at COOK for an evening of vegan Valentine fare delicious enough to get everyone smiling, from committed vegans to dedicated meat eaters. The timing of this class couldn't be better for a veggie-centric menu, as the New Year often inspires us to turn over a new leaf with a plant-based diet. Rachel’s very vegan Valentine menu includes celery root bisque with trumpet mushroom scallops and citrus aioli; beet ricotta stuffed dumpling with lemon tarragon sauce; seitan marsala over rutabaga whip; and, of course, chocolate truffles. So come. Learn. Eat your veggies!

Price $140.00
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Friday, February 2, 6pm: Cocktails and Dreams 3: A Bittersweet Symphony with Jesse Cornell
Booze: it’s what for dinner. At least it will be at this COOK event (sort of!). Back by popular demand is celebrated local bartender, Jesse Cornell, for a “happy hour” featuring demos of four Amaro-based classic cocktails including Hanky Panky, The Muse, Rough and Tumble and Paper Plane. "Amaro," which means "bitter" in Italian, is a broad category of Italian bitter-sweet herbal liqueurs. Other nations including Germany, Hungary, the Netherlands, and France produce their own local versions, but while Western Europe has enjoyed amaro for centuries, only recently has American interest in amaro bloomed. Jesse, who you may know from his time at Sbraga, Vesper, Whetstone and SkyGarten, returns to COOK for an all-things-Amaro happy hour this February. Jesse was named one of “9 Under-the-Radar Bartenders You Need to Know in Philly” by Zagat, as well as Philly’s Best Bartender by Philadelphia Magazine in 2015, so you’ll be learning from (and drinking with) the best! Please note that no full dinner will be served, but there will be light bites.

Price $100.00
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Saturday, February 3, 5:30pm: Private Event

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Monday, February 5, 7pm: COOKbook Author Series: “The Palestinian Table” with Reem Kassis
While interest in Middle Eastern cuisines has blossomed, the nuances of Palestinian food have remained relatively unexplored – until now. The Palestinian Table is a visual feast of stunning, authentic dishes that demonstrate the true depth of this cuisine. Author Reem Kassis was born in Jerusalem to a Palestinian family revered for its cooks. Growing up, she spent days in her grandmothers', mother's, and aunts' kitchens observing and soaking up everything there was to know about Palestinian cooking. A graduate of The Wharton School and the LSE, Reem is a social psychologist and business consultant by training. At heart, however, she is a cook and a writer who uses the power of food, family and storytelling to preserve the rich culinary traditions of Palestinians and share them with the world. Join Reem this February as she prepares a traditional Palestinian meal of muhammara with pita; fried cheese and za’atar parcels with avocado preserved lemon spread; kafta in tahini sauce with vermicelli rice and palestinian salad; and dessert is a surprise! Each guest will receive a copy of The Palestinian Table.

Price $155.00
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Wednesday, February 7, 7pm: Introducing Tipsy Bistro with Anh Vongbandith and Tory Keomanivong
New year, new wave of restaurant openings. Among the first to open in 2018 will be Tipsy Bistro, located in the former Fat Ham location in University City. Conceptualized by Anh Vongbandith of Das Good Inc. and Tory Keomanivong, former general manager and partner at Fond, Tipsy Bistro will feature a contemporary menu with French, Asian, and Spanish influences, as well as classic American fare. Open for lunch, dinner, and late night with brunch hours on Saturday and Sunday, Tipsy Bistro also features a full bar. Anh and Tory will offer 16 lucky COOK guests a preview of their menu, including mini shrimp open face burger with chipotle cream and topped with coconut pineapple salsa; pan seared jumbo sea scallop topped with sage parmesan brown butter and fried leeks; grilled flatiron steak topped with  jalapeño-cilantro chimichurri sauce, new roasted white truffle potatoes and haricot verts; and fried Thai banana cheesecake topped with caramel sauce and served with coconut gelato. Plus, Tory will be pairing the dishes with carefully selected wines – trust us, he knows a thing or two about a good pairing!

Price $160.00
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Thursday, February 8, 7pm: An Evening with Heather Thomason of Primal Supply Meats and Chef Ned Maddock
Primal Supply Meats is committed to providing sustainable, pasture-raised meat to Philadelphia. With meats sourced directly from local farmers, Butcher-Owner Heather Thomason works with other mission-aligned organizations in our local food system to share resources and build a stronger network. Practicing whole-animal butchery, Primal supplies primals and custom cuts to not only families and individuals but also to professional kitchens. This February at COOK, Heather is teaming up with Chef Ned Maddock for a locavore dinner showcasing the high quality, local cuts provided by Primal Supply Meats. 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. Following his Vetri Family posts, Ned served as Chef de Cuisine at the acclaimed XIX, located on the 19th floor of the Hyatt at the Bellevue, and East Passyunk Avenue’s Brigantessa. Ned’s Primal Supply-ed menu features a charcuterie board of whipped lardo, duck rillette, pork terrine and sourdough bread with local flours; duck fat poached egg, bitter greens, shaved root vegetables, apple cider vinaigrette; chestnut flour orecchiette, guinea hen sausage ragu and cabbage; and milk braised lamb, Castle Valley polenta, crispy sunchokes and watercress.

Price $165.00
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Friday, February 9, 7pm: Anglo Indian Cuisine: East meets West with Rupen Rao of Rupen’s
Anglo-Indian food is the delicious result of the British Raj in India. Indian cooks took aspects of British cuisine and amalgamated them with Indian cooking methods and ingredients to create what is referred to as Anglo-Indian cuisine! Think soups tempered with cumin, roasts prepared with whole spices like cloves and cinnamon, croquettes flavored with turmeric and garam masala. When Europeans left India, these dishes found a place in Europe. For his February appearance at COOK, Washington D.C. resident and Mumbai native Rupen Rao will prepare Anglo Indian favorites, including mulligatawny soup; lamb vindaloo with Deccan Railway spinach; chicken tikka masala with naan; gulab jamun crème brûlée. 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. Guests will receive a copy of Rupen’s cookbook Indian Cooking: Popular Restaurant Dishes. Recipes will be provided.

Price $155.00
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Saturday, February 10, 12pm: Cook the Book: Indian Restaurant Dishes with Rupen Rao of Rupen’s
This February, Washington D.C. resident and Mumbai native, Rupen Rao, returns to COOK for an afternoon of flavor-packed Indian classics, included in his cookbook Indian Cooking: Popular Restaurant Dishes. 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. Rupen’s menu includes dahi puri, a street-side snack; rogan josh (Kashmir lamb stew) with naan; machher jhol (Bengal fish curry) with cumin-coriander basmati rice; and masala chai. Guests will receive a copy of Indian Cooking: Popular Restaurant Dishes.

Price $100.00
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Sunday, February 11, 2pm: Empanada Making with Jezabel Careaga of Jezabel’s
Looking to up your Hot Pocket game? Meet the empanada, the stuffed pastry baked or fried that you can find throughout Latin America. Empanadas, while they may be found by different names in such far-flung places as India and the Philippines, are most closely associated with Argentina. Lucky for you, there’s a little slice of Argentina in Philadelphia’s Fitler Square neighborhood – Jezabel’s, operated by Argentine expat Jezabel Careaga. At Jezabel’s, Careaga strives to deliver the tastes of Argentina from her childhood, while fusing global tastes and flavors in uniquely delicious ways. Inspired by the bakers in her family— her grandmother Julia, mother Aurelia, and aunt Sara – her pastries are an evolution of recipes she prepared as a child. Jezabel will lead guests in a hands-on empanada lesson, preparing empanadas de carne, empanadas de humita (spicy corn), and for dessert, empanadas de membrillo (quince paste) y queso de cabra (hard goat cheese), accompanied by a selection of tea blends served at Jezabel’s Studio, Jezabel’s West Philadelphia boutique/cafe/workshop. Guests will take home their own empanada creations, just so you don’t have to reach for that Hot Pocket next time you’re craving a snack.

Price $85.00
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Monday, February 12, 10am: Private Event with Becca O’Brien of Two Birds Catering & Canning

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Tuesday, February 13, 7pm: Mardi Gras Party with Nick Macri of La Divisa Meats
The term Mardi Gras (or Fat Tuesday) reflects the practice of eating rich, fatty foods before the ritual fasting of Lent. Join Nick Macri (aka Meat Man Macri) of Reading Terminal Market’s La Divisa Meats, when he returns to COOK for a going-out-with-a-pre-Lent-bang-style feast including muffalata; Cajun boudin, maque choux and cracklings; pork jambalaya; and for dessert, of course, beignets. 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.

Price $165.00
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Wednesday, February 14, 7pm: Spice Up Your Valentine’s Day with Diana Sabater
Romance is heating up! Explore the exotic spices of the Middle East with Chef Diana Sabater, owner of Diana’s Spice Cantina, and rock the Casbah with seared scallops with dukkah (an Egyptian spice blend that contains nuts) on top of roasted red pepper hummus, garnished with pea shoots; steamed mussels in a harissa tomato cream sauce, served with msemen, a Moroccan flatbread; za’tar rubbed lamb kabobs with zhoug (Yemini green chili sauce) over jeweled Israeli couscous with dried apricots, dried cherries and almond slivers); and rich cardamom rose chocolate mousse to cool the palate after a spice-filled feast. Diana is known as the cop-turned-chef. After ten years in the Philadelphia Police Department, she pursued her dreams of becoming a chef, appearing on Food Network’s Chopped and winning three times, becoming the Ultimate Grand Chopped Champion!

Price $170.00
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Thursday, February 15, 7pm: Private Event

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Friday, February 16, 6pm: Beer Cocktails Featuring Local Distillers with Meredith Rebar of Home Brewed Events and Jackie Cusack of Alchemist Society
You could drink beer, or you could drink liquor… OR you could double your pleasure and drink both at the same time. That’s right, this one’s all about beer cocktails. At Meredith Rebar’s last beer tasting at COOK, her friend and colleague Jackie Cusack assisted and commented on several beers, saying, “this would make a great cocktail!” So we jumped on the opportunity to invite both of them back for a happy hour of beer-based libations: Apply Ever After (Eight Oaks Applejack, Kurant Spice Cider, homemade clove syrup); Missing Those Summer Niiiiiiiiiiiggghttts (Evil Genius Stacy's Mom with WP Palmer Liberty Gin, fresh pineapple, thyme simple syrup); Hot Scotty (wort from Home Brewed Events and Brothership Irish Whiskey Millstone); and Chocolate Covered Raspberry (Yards Love Stout, homemade raspberry liqueur and Stateside vodka). Meredith of Home Brewed Events is our go-to beer expert and will cover the brewsky side of things, offering samples and tasting notes of the beers used in the cocktails. From there, Jacki Cusack of Alchemist Society will shake things up, literally, using Meredith’s beer selections to prepare balanced, inventive cocktails. The Alchemist Society is an industrial workspace in Northern Liberties where guests can get schooled on everything from beer brewing to gin botanicals. Plus, the Society provides an environment where small business owners in booze biz can collaborate on special projects and events. So, join us – double your pleasure, double your fun! Please note that a full dinner will not be served, but there will be light bites.

Price $100.00
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Saturday, February 17, 7pm: Private Event

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Sunday, February 18, 2pm: Pupcakes + Kittycakes For Kids with Sue Puchowitz of CREATE
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. Join Sue when she returns to COOK for an afternoon of pupcakes and kittycakes. Using pastry tools, colorful icings and candies, your kiddos will create their own edible cupcake critters! Recommended for ages 6 and up. All materials provided. Parents of younger kids are welcome to stay; otherwise feel free to leave and return after class!

Price $45.00
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Tuesday, February 20, 7pm: A Year In The Making: Foraging Dinner with Heather McMonnies of Food Hedge and George Sabatino
You may not think of winter as a paragon of abundance. While February isn’t exactly a farmers market dreamscape, abundance comes in other ways, namely via foraged items. Enter Heather McMonnies of Food Hedge who provides local chefs with hard-to-find but highly-sought-after locally foraged ingredients. Heather is pairing up with George Sabatino for a dinner that showcases Food Hedge’s wintry offerings – juniper berries, black walnuts, chestnuts, persimmon, gold oyster mushrooms, to name a few. Chef George Sabatino has been a key fixture in acclaimed kitchens all around the city, working at such hotspots as Fork, Barbuzzo, Stateside and most recently Aldine. Chef George is known for taking no shortcuts, creating artfully composed dishes that highlight the natural beauty of its ingredients. His February forage-focused menu includes oyster on the half shell, spruce mignonette, chickweed gelée; sumac, roasted garlic custard, cured smoked egg yolk, sorghum, seed crumble; warm mushroom tart, black walnut shell, cultured cream, golden oyster dust; duck, juniper berry capers, turnip, blood orange; and chestnut cake, persimmon sabayon, hickory nut brittle, shagbark ash. We’re “fired up,” to use one of Chef George’s preferred expressions, for this one-of-a-kind class!

Price $175.00
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Wednesday, February 21, 7pm: Soul Food with Malik Ali of The Blue Duck
Soul food is a loose term used to describe regional cuisine traditionally prepared and eaten by African Americans of the Southern United States. And while the cuisine may not be the best for our waistlines, it is downright, downhome comfort food. Join Malik Ali of comfort food haven The Blue Duck for a rib-sticking, finger-licking supper including short rib mac and cheese with brown gravy, double cheddar and crispy shallots; oxtail soup with tomato broth, root vegetables, thyme, green beans and corn; Mom's fried chicken dish with chicken breast, lima beans, rice and brown sugar cornbread; and vanilla bread pudding with brioche, butterscotch ice cream and mint. Prior to his post at The Blue Duck, Malik worked at Joncarl Lachman and Lee Styer’s The Dutch, as well as Lachman’s Noord and Neuf. Recently honored by Zagat as a finalist for their 30 Under 30 list, Malik is indeed one to watch!

Price $160.00
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Thursday, February 22, 7pm: Private Philadelphia Magazine Event

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Friday, February 23, 7pm: Private Event

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Saturday, February 24, 12pm: Pizza Making at Home-101 with Peggy Paul Casella of Thursday Night Pizza
As widely beloved as pizza is, most people simply reach for the phone when “preparing” it. This February at COOK, Peggy Paul Casella of the pizza-making blog ThursdayNightPizza.com will offer a crash course on pizza making basics, demonstrating three pizzas that you can recreate at home: pizza margherita, mushroom cream pizza, and pizza with red sauce with cured meats. 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, and she’ll cover it all – the dough, the sauce, the toppings. Delivery? No, it’s Thursday Night Pizza! Recipes will be provided.

Price $110.00
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Monday, February 26, 12pm: Private Event with Becca O’Brien of Two Birds Catering & Canning

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Tuesday, February 27, 7pm: Private Event

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Wednesday, February 28, 7pm: Local Cheese Dinner with Damon Menapace of Kensington Quarters
Wisconsin, mish-consin… Philadelphia is literally surrounded by cheese country. And we’re not talking Philadelphia Cream Cheese. Local artisan producers in our area have put the area on the map nationally and internationally in the world of cheesemaking. Damon Menapace of Kensington Quarters (and formerly of Marc Vetri’s Osteria and Alla Spina) is returning to COOK for a menu that celebrates all the curds that our countryside has to offer: Birchrun Blue flan with roasted beets, candied pecans, and winter greens (blue Cheese, raw cows milk, Birchrun Hills Farm, Chester Springs, PA); mushroom, egg, and cheese with toasted sourdough and Conabella Cheddar (sharp Cheddar, raw cows milk, Conabella Farm, Elverson, PA); St. Malachi ravioli with parsley butter and black pepper (gouda style, pasteurized cows milk, Farm at Doe Run, Unionville, PA); dry aged pork loin with Elsa Mae, broccoli rabe and Tabasco (taleggio style, pasteurized cows milk, Calkins Creamery, Honesdale, PA); and sourdough apple fritters with goat cheese ice cream and caramel (fresh chèvre, pasteurized goat, Goat Rodeo Farm & Dairy, Allison Park, PA). In addition to the prepared dishes, all cheeses will be available for tasting on their own. Kensington Quarters, located in Philadelphia’s bustling Fishtown neighborhood, is committed to sourcing from dedicated farmers and producers in order to provide patrons with the healthiest, best-tasting food possible, cheese included! Calling all cheese lovers – don’t miss out!

Price $170.00
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