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Thursday, January 3, 7pm: An Evening with Kenneth Bush of Bistrot La Minette
Thursday, January 3, 7pm: An Evening with Kenneth Bush of Bistrot La Minette
Bienvenue, Francophiles! Queen Village’s Bistrot La Minette is Philadelphia’s homage to French bistro cooking. Join Executive Chef Kenneth Bush this January when he returns to COOK up a French feast – what a way to kick off the New Year, oui? Chef Kenneth grew up cooking by his mother’s side. Though he originally intended on training as a chef, he couldn’t turn down his acceptance to Yale University. After graduating Yale in 2001, he managed restaurants in Maryland and Washington DC. In 2009, he moved to Philadelphia and changed his focus to the kitchen. Here in Philly, he spent three years with Bistrot La Minette, working his way up from the garde-manger station to the lead Sous Chef. In 2012, he left the Bistrot to work for Garces Trading Company as a sous chef before returning to Bistrot as the Executive Chef in January 2014. Bistrot La Minette features some of the most authentic and delicious French fare in town, so get ready to say ooh la la!

Price $175.00
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Friday, January 4, 7pm: Private Event with Scott Schroeder of Hungry Pigeon
Friday, January 4, 7pm: Private Event with Scott Schroeder of Hungry Pigeon

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Saturday, January 5, 6pm: An Evening with Bobby Saritsoglou of Stina
Saturday, January 5, 6pm: An Evening with Bobby Saritsoglou of Stina
A Philly native with familial roots in Greece, Chef Saritsoglou learned to cook beside his relatives at a very young age. His passion and curiosity led him to travel throughout Europe learning the flavors and techniques of German, Italian and French cuisine and finally back to Greece where he worked at Michelin-starred Varoulko in Athens. Chef Saritsoglou returned stateside in 2001, cooking in well-regarded kitchens in East Hampton, eventually making his way back to Philadelphia, cooking at Santucci’s, Opa, and most recently Will BYOB. Bobby is in the final stages of opening Stina, named after his wife Christina, co-founder of Philly AIDS Thrift.  Located just a block off West Passyunk Avenue in Philadelphia’s Newbold neighborhood, Stina will feature an imported Italian wood fire oven and an approachable Mediterranean menu of pizzas, pastas, seasonal produce and more. Bobby is no stranger to COOK, but we’re particularly delighted to welcome him back for his premiere appearance as a chef-OWNER. Join Bobby as he prepares a Mediterranean menu of lentil soup with lamb meatballs, Swiss chard and chickpeas; charred octopus with blood orange, preserved lemon, olive crumble and fennel; pistachio and beef kefta with sumac onion, tabouleh and yogurt; and brik pastry with mascarpone, cardamom, honey.

Price $165.00
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Sunday, January 6, 12pm: My Mom’s Vegetarian Indian Tiffin with Rupen Rao of Rupen’s
Sunday, January 6, 12pm: My Mom’s Vegetarian Indian Tiffin with Rupen Rao of Rupen’s
Throughout time in India, millions of spouses have arisen early in the morning to prepare dabbas for their loved ones in hopes of providing them with nourishment for the workday ahead. The concept of tiffin, or ‘dabba’, is a longstanding tradition, wherein a dabba-wallah, or tiffin carrier, picks up the tiffin to deliver it to the workplace just in time for lunch, the meal still warm, come rain or come shine. As a child, Washington D.C. resident, and Mumbai native, Rupen Rao, grew up watching his mother lovingly prepare a tiffin for his father each and every day of a career spanning 35 years. Join Rupen this January for the same tiffin-style meal, created with the freshest ingredients and finest spices with the utmost attention to flavor, to bring you a little slice of mummy’s kitchen. Rupen’s vegetarian tiffin lunch will include masala chai; lightly seasoned vegetable salad (koshimbir) with lentils and rice (varan bhaat); spiced peanut and coconut stuffed Indian eggplants (vangi bhareet) with home-made roti bread; and warm carrot pudding with vanilla ice-cream. 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. Plus, each guest will go home with a copy of Rupen’s first cookbook Indian Cooking From My Mom, as well as their own personal 2-tier tiffin. Recipes will be provided.

Price $120.00
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Tuesday, January 8, 7pm: Private Philadelphia Magazine Event
Tuesday, January 8, 7pm: Private Philadelphia Magazine Event

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Wednesday, January 9, 7pm: Southeast Asian Soups and Stews with Robin Admana and Sandy Trinh of Foolish Waffles
Wednesday, January 9, 7pm: Southeast Asian Soups and Stews with Robin Admana and Sandy Trinh of Foolish Waffles
Robin Admana and Sandy Trinh, the gals behind the wildly 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 evening of Southeast Asian soups and stews (perfect for a cold winter night!): shrimp dumpling soup; arroz caldo (gingery chicken rice porridge with fried garlic, chili oil, scallion oil); bó kho (spicy braised beef noodle stew with fresh herbs and fried shallots); and for dessert, ginataang bilo-bilo (sweet rice balls, Japanese yams, sweet plantains, jackfruit, warm coconut milk broth). 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 $165.00
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Thursday, January 10, 10am: Private Event with Becca O’Brien of Two Birds Catering and Canning
Thursday, January 10, 10am: Private Event with Becca O’Brien of Two Birds Catering and Canning

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Friday, January 11, 7pm: Vegetarian Comfort Foods with Becca O’Brien of Two Birds Catering and Canning
Friday, January 11, 7pm: Vegetarian Comfort Foods with Becca O’Brien of Two Birds Catering and Canning
It’s a carnivore’s misconception that vegetarians miss out on things. But trust us, cry them no rivers – vegetarians are crafty cooks, swapping out proteins so that familiar foods remain just as satisfying. COOK veteran instructor Becca O’Brien, owner of Two Birds Catering & Canning, lived the vedge life for years and can attest to the fact that meat-free doesn’t mean flavor-free. Becca’s January menu features loaded baked potato soup with cheddar, smoked tempeh, chive crème fraîche and grilled crostini; smokey chili mac and cheese (vegan chili with five-cheese mac and cheese); BBQ jackfruit pulled “pork” slider with pickles and coleslaw; veggie meatballs with pasta and marinara fra diavolo with roasted garlic bread; brownie Ice cream sundae with peanut butter fudge, dulce de leche and candied peanuts. Treat yourself to an evening of cozy comfort classics, vegan style! Recipes will be provided.

Price $165.00
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Saturday, January 12, 12pm: Food As Medicine Vegan Brunch with Jonathan Adams of Rival Bros and William Duffy, MD
Saturday, January 12, 12pm: Food As Medicine Vegan Brunch with Jonathan Adams of Rival Bros and William Duffy, MD
Food as Medicine is a new initiative from William Duffy, MD, Clinical Assistant Professor of Internal Medicine at the University of Pennsylvania. Duffy’s primary focus is one of lifestyle modification as both prevention and treatment of disease, and over the past year, he has developed a network of professionals in various industries who share this ethos. Enter Jonathan Adams (aka Johnny Mac), co-owner of Philly-based coffee roaster Rival Bros. Prior to his coffee empire, Jonathan worked in prestigious kitchens – under George Perrier at Brasserie Perrier and Paul Liebrandt at Gilt, followed by posts at Mugaritz, Snackbar and Pub & Kitchen. In addition to his chef-turned-coffee-roaster career turn, Jonathan has recently undergone another change; after turning 40, he’s adopted a healthy diet, mostly plant-based – a surprise to those who associate Jonathan with the decadent and meaty dishes he once churned out. Being part of Food as Medicine, Jonathan stresses that healthy and flavorful don’t have to be mutually exclusive, and back in September, Jonathan proved just that with a Food as Medicine Dinner. This January, Jonathan gives brunch the Food as Medicine treatment, and while there will be no eggs and bacon, it won’t be the bland and boring fare that many of you may associate with the vegan diet. So whether you’re a longtime healthy eater or someone who’s simply looking to reduce the amount of meat and dairy in your diet, join him as he returns to COOK for a plant-based brunch menu of sweet potato “frittata”, mushroom, asparagus; kale salad, avocado, beets, chickpeas, grapefruit vinaigrette, smoked salt; sesame “ricotta” toast, pickled cherry tomatoes, black pepper, dried herbs; cashew milk “yogurt”, kumquat, pomegranate, pistachio, sumac honey; banana pancakes, maple and cinnamon; and coffee with scratch-made sesame milk, oat milk.

Price $120.00
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Sunday, January 13, 1pm: New Year’s Resolutions Desserts with Abigail Dahan of Parc
Sunday, January 13, 1pm: New Year’s Resolutions Desserts with Abigail Dahan of Parc
Come January, your New Year’s resolution may be of the healthy eating variety, and while we fully support your effort, we’re here to tell you that you can still have dessert. Abigail Dahan, Pastry Chef at Stephen Starr’s Parc, returns to COOK this January to prove that your resolution and dessert are not mutually exclusive, preparing “guilt free” chocolate mousse 2 ways; protein chocolate chip cookies; strawberry banana ice cream; hi-fiber brownies; and a peanut butter candy bar. French-born Dahan started her pastry training in the famed Parisian patisserie “Gerard Mulot”. She then went on to work for the Ritz Carlton Philadelphia and Orlando. She later moved on to become supervisor at the Park Hyatt Chicago, and in the same year won first place in the first ever “ L’art du chocolatier” hosted by the Cocoa Barry School in Chicago. Before joining the Parc team, she was at Le Bec Fin and was also Sous Chef at the esteemed Joel Robuchon restaurant in Las Vegas.

Price $95.00
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Monday, January 14, 7pm: Hearty Winter Fare with Kealan O’Donnel of Whole Foods
Monday, January 14, 7pm: Hearty Winter Fare with Kealan O’Donnel of Whole Foods
Winter is coming, and wintertime is THE time for comfort food. So if you’re looking to up your game on the classics, this one is for you! Kealan O’Donnel of Whole Foods will offer tips and tricks to prepare you for the cold months ahead, demonstrating a menu of hearty winter classics, including sourdough grilled cheese with decadent tomato soup; mini chicken pot pie; classic beef stew with carrots, celery and onion; and for dessert, apple cobbler with dulce de leche ice cream and crème anglaise.

Price $160.00
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Wednesday, January 16, 7pm: An Evening with John Rodriguez of Mission Taqueria
Wednesday, January 16, 7pm: An Evening with John Rodriguez of Mission Taqueria
Grab your sombrero ‘cuz it’s taco time! Mission Taqueria is the stylish upstairs sister restaurant and beer garden of Philly favorite Oyster House. Chef John Rodriguez’s menu is an homage to the taquerias of Mexico City with a menu of salsas, ceviches and, yes, plenty of tacos. For John’s COOK debut, he will prepare a festive menu of guacamole de chapulines with chips; grilled avocado taco, alubia blanca, chipotle chili dust, hoja santa; grilled cobia taco, chard corn husk mayo, red pepper sofrito, crispy pozole; pork belly taco, al pastor, grilled pineapple, onion, morita salsa; and a sweet taco with a pastry shell, chocolate, pistachios, sweet cheese and chili poached fruit. And don’t you worry – there will be margaritas!

Price $170.00
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Thursday, January 17, 7pm: Back To My Roots with Frankie Ramirez of Enoteca Tredici
Thursday, January 17, 7pm: Back To My Roots with Frankie Ramirez of Enoteca Tredici
Born and raised in Mexico City, Chef Frankie Ramirez immigrated to the United States at the age of 16 to begin his culinary career as a dishwasher. From there, Frankie has worked his way up to Regional Executive Chef for Zavino Hospitality Group, the restaurant group behind Zavino and Tredici locations in Philadelphia and DC. With over 15 years of experience, Chef Frankie has a diverse resume, having cooked French, Italian and Mediterranean cuisine. For his January appearance at COOK, Frankie is going back to his roots, sharing the memories and flavors of his childhood in Mexico. However, this is not traditional Mexican cooking, but rather his menu will be inspired by the essence of the home he left so many years ago: an amuse trio of Frankie’s childhood Favorites (street corn with mayo chilli powder and queso fresco, mango con chile with lime and cayenne sauce, and tuna tostada with shallots, jalapeño and cilantro;  Rafaela’s crudo (aguachile blanco, scallop, tiger’s milk, micro cilantro salad); Gabi’s salad (chayote and jicama carpaccio with pecan, scallion, ancho chile sofrito); Rosita’s appetizer (epazote tetela, Oaxaca cheese, salsa verde cruda); Concha’s entree (twelve hour braised short rib in mole sauce, crema fresca, mixto de hojas); and Don Chava’s dessert (churro with cinnamon and house made dulce de leche).

Price $170.00
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Friday, January 18, 6pm: CBD Wake and Make with Max Tuttleman of Bouquet and Laura Frangiosa
Friday, January 18, 6pm: CBD Wake and Make with Max Tuttleman of Bouquet and Laura Frangiosa
When you think of cannabis, you think, well, wait... we forgot what we were gonna say. OH, right! When you think of cannabis, you think of marijuana. Until recently, the best-known compound in cannabis was THC, the active ingredient in marijuana. Cannabidiol, commonly known as CBD, is another chemical compound from hemp plants, but unlike THC, CBD is not psychoactive. CBD has become an appealing option for those who are looking for relief from pain, anxiety and other conditions without the mind-altering effects of marijuana or certain pharmaceutical drugs. Max Tuttleman’s Bouquet is a Philadelphia-based CBD brand that manufactures and produces a line of CBD-infused health products using organically grown industrial hemp. Bouquets products are scientifically validated through various worldwide research partners. Joining Max this November at COOK is Laura Frangiosa, former owner of Lansdowne’s Avenue Delicatessen. Following Max's Get Up Smoothie (banana, chocolate, coffee, almond milk), Laura will will dose out small plate versions of breakfast dishes, all making use of CBD as an ingredient: avocado toast-ed (smashed avocado, marinated grape tomatoes, crispy jamon); kippered salmon hash (hot smoked salmon, wheat berries, leeks, lacinato kale, sweet potato, over easy egg); and lemon poppy waffle (lemon curd, whipped cream).

Price $130.00
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Sunday, January 20, 12pm: Brunch on The High Seas with Anthony Bonnet and Len Boris of The Moshulu
Sunday, January 20, 12pm: Brunch on The High Seas 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 brunch menu, complete with cocktail pairings provided by Moshulu Beverage Manager Len Boris: avocado toast, warm brie, caviar (paired with a blood orange mimosa of blood orange and prosecco); home cured salmon, rye, caraway, grapefruit, dill, fennel (paired with warm mulled white wine – Mayr Grüner Veltliner, St-Germain, brandy, honey, grapefruit, cinnamon, cardamom, ginger, chamomile, rose); crab quiche, potato, bacon,  charred onion, 7 Sisters Cheese, tomato jam (paired with a John Daly – Deep Eddy Sweet Tea Vodka, Pallini Limoncello, caramelized sugar, pear, basil); eggs benedict, cotto ham, creamed swiss chard, red chili hollandaise (paired with a bloody mary –bacon infused Revivalist Dragondance Spicy Gin, Von Humboldt’s Tamarind Liqueur, bacon cornbread hush puppies); classic baguette French toast, caramelized apples, candied pecans, bourbon maple (paired with a Chicoree Espresso Martini – Dad’s Hat Rye, Blue Lion Chicoree Liqueur, Kahlua, Pour Richard’s Cold Brew Coffee, agave, cinnamon sugar brûlée). Ahoy, matey, indeed!

Price $130.00
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Monday, January 21, 7pm: Local 130 Seafood Dinner with Ian Maroney and Hillary Bor of Pumpkin BYOB
Monday, January 21, 7pm: Local 130 Seafood Dinner with Ian Maroney and Hillary Bor of Pumpkin BYOB
For over 14 years Chef Ian Moroney and Hillary Bor of Pumpkin have brought honest New American cuisine to the table. Their daily changing menu focuses on seasonality, sustainability and provenance. Pumpkin is dedicated to serving the freshest local ingredients available, including the beautiful fish and seafood provided by Local 130 Seafood, a New Jersey-based purveyor who sources from local fisherman. It’s been quite a while since Team Pumpkin has been at COOK, so we’re excited to announce their return this January with a locavore seafood menu of scallop crudo, yuzu kosho, yogurt, brown butter; warm tilefish salad, fingerling potatoes, leeks, mustard hollandaise; monkfish stew, orange zest, fennel, ouzo; and for dessert, vanilla panna cotta, grapes, almonds, mosto cotto.

Price $165.00
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Tuesday, January 22, 7pm: An Evening with Joey Baldino of Zeppoli and Palizzi Social Club and Nick Macri of La Divisa Meats
Tuesday, January 22, 7pm: An Evening with Joey Baldino of Zeppoli and Palizzi Social Club and Nick Macri of La Divisa Meats
Joey Baldino, Chef Owner of Zeppoli and Palizzi Social Club, and Nick Macri, chef-turned butcher and owner of Reading Terminal Market’s La Divisa Meats, have a lot in common. Both come from Italian families who operated businesses in the food world – Joey’s family running a bar and restaurant in South Philly which now houses his Palizzi Social Club; Nick’s grandparents ran a farm in Calabria, his parents learning curing and preservation techniques out of necessity. Both worked at Osteria during its Vetri origins. And, yes, they are BOTH coming to COOK this January… on the same night! Baldino’s Palizzi Social Club is members-only, so if you’ve been curious but unable to taste for yourself, tonight’s the night, when buddies (and former co-workers) come together for one porky molto Italiano menu: frittole(Calabrian pork confit) crostini, pickled eggplant; orecchiette with sausage, bitter greens, pecorino; braciole di cotenne (braised pork in tomato sauce); porchetta with potato and artichoke; and cannariculi (fried pastry with honey). Trust us, this one is NOT to be missed!

Price $185.00
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Wednesday, January 23, 7pm: Private Event
Wednesday, January 23, 7pm: Private Event

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Thursday, January 24, 7pm: An Evening with Ryan Bloome and Robert Toland of Terrain
Thursday, January 24, 7pm: An Evening with Ryan Bloome and Robert Toland of Terrain
With multiple locations, Terrain celebrates the cycle of the seasons and the bounty of the land, both in its garden centers and in its cafe restaurants. Using hand-selected local produce, meats and dairy products, Chef Ryan Bloome takes pride in crafting menus from the seasonal harvest of local farmers. In 2011, he joined the team at Terrain Garden Cafe as a line cook in the flagship Glen Mills location. His culinary talent and warm disposition allowed him to rise in the ranks in the kitchen to become the Head Chef in 2015. Now he has taken the helm at Terrain Cafe located in the lifestyle center, Devon Yard, where he continues his commitment to seasonality and sourcing locally. This January, Ryan is accompanied by Terrain’s talented pastry chef Robert Toland for an elegant wintry menu: an amuse of dry aged beef tartare toast, green tomato relish, cured egg yolk, charred pearl onion, brioche; happy cat corn pasta, house made farmers cheese, chili powder, preserved lime, custard; seared rockfish, curry broth, chili oil, fennel, potato, savory granola; duck choucroute, smoked duck leg, duck sausage, kohlrabi sauerkraut, kohlrabi purée; and mont blanc tarts, chestnut cream, hazelnut praline, whipped meringue, candied orange.

Price $170.00
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Saturday, January 26, 4pm: Cider + Cheese Pairing Adventure with Ben Wenk of Ploughman Cider and Jamie Png
Saturday, January 26, 4pm: Cider + Cheese Pairing Adventure with Ben Wenk of Ploughman Cider and Jamie Png
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 January, Ben is pairing up with local cheesemaker Jamie Png for an interactive cider and cheese pairing session. Led by Ben, guests will get to try their hand at blending cider bases with “component ingredients” that are used in the creation of Ploughman Cider varieties. Then guests will compare their blends with Ploughman’s seasonal cider selections. As you play cidermaker, Jamie will offer cheese pairing expertise with cheese selections, complemented by warm cider, Three Springs apples and jams and other accoutrements.

Price $110.00
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Sunday, January 27, 1pm: Pasta Makes Perfect  with Scott Megill
Sunday, January 27, 1pm: Pasta Makes Perfect with Scott Megill
Calling all gluten enthusiasts! Scott Megill’s January lunch menu is entirely devoted to something we all know and love: pasta! Enjoy three courses of carb-loading comfort: butternut squash gnocchi with sage brown butter and walnuts; pierogi with pork loin, brussels sprouts and apple; and garganelli with duck and winter greens. A Jersey native, Scott holds degrees from Widener University and Culinary Institute of America in Napa. Following a stint at Napa Valley at Ubuntu where he worked with Chef Jeremy Fox, Megill returned to the East Coast, working in kitchens at Supper, Styer’s Garden Café, Talula’s Table and Talula’s Daily, where he earned 3 bells from Philadelphia Inquirer critic Craig Laban. Trust us, this won’t be your grandma’s “gravy” so don’t miss this one!

Price $120.00
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Tuesday, January 29, 7pm: A Taste of Friuli Part 2 with Lucio Palazzo of The Common
Tuesday, January 29, 7pm: A Taste of Friuli Part 2 with Lucio Palazzo of The Common
A member of the opening team at Zahav, Chef Lucio Palazzo was invited by Michael Solomonov to helm Xochitl, his longtime Mexican venture, and so began Palazzo’s love affair with Mexican cuisine. Palazzo went on to work at Tim Spinner’s La Calaca Feliz in Fairmount and Taqueria Feliz in Manayunk, followed by a post at taqueria hotspot Loco Pez. This January at COOK, Palazzo is going back, way back to his Italian roots. Palazzo was born and raised in Friuli, a northeast Italian region bordering Austria, Slovenia and the Adriatic Sea. The rich farms and vineyards of the Collio Goriziano, as well as memorable early meals aboard his father’s ship, inspired Lucio to pursue a culinary career. Friuli cooking is a composite of peasant fare, sophisticated Venetian food and influence from the Slavic and Austrian cultures. You’re invited to explore this off-the-beaten-path region of Italy as Palazzo returns for his second Friulian COOK feast: capasanta gratinata (scallop gratin with prosciutto and breadcrumbs); jota (hearty pork, bean and sauerkraut soup); zligrofi (Slovenian potato and onion agnolotti); brodetto al frutti di mare (Trieste’s famous seafood stew, served with crispy white polenta); and chestnut and apple strudel with vanilla ice cream.

Price $175.00
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Wednesday, January 30, 7pm: Winter Greek Comfort Foods with Frances Vavloukis
Wednesday, January 30, 7pm: Winter Greek Comfort Foods with Frances Vavloukis
The heart and soul of Greek meals is the home. The finest Greek meals often are prepared in the home by non-professional cooks. Ask veteran COOKing instructor and wellness coach Frances Vavloukis where to get amazing Greek food in Philly and she’ll answer, “My house!” Frances always makes COOK guests feel like family, and this January you’re invited to enjoy her family table of Greek winter comfort foods including Kotosoupa Avgolemono, a Greek creamy lemon chicken soup; homemade spanakopita, a spinach feta pie made with homemade phyllo dough; pastichio, a Greek lasagna made with ground beef, pasta noodles and bechamel sauce, accompanied by horiatki, or Greek Village Salad; and for dessert, what else, baklava! Recipes will be provided.

Price $160.00
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Thursday, January 31, 7pm: Private Event with Nick Macri of La Divisa Meats
Thursday, January 31, 7pm: Private Event with Nick Macri of La Divisa Meats

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Friday, February 1, 7pm: Tailgating with Becca O’Brien of Two Birds Catering and Canning
Friday, February 1, 7pm: Tailgating with Becca O’Brien of Two Birds Catering and Canning
Kick off Super Bowl weekend with one helluva tailgate dinner. Join veteran COOKing instructor Becca O’Brien of Two Birds Catering and Canning for an evening dedicated to game day foods galore, including chips with a trio of dips (guacamole, queso and buffalo chicken); garlic roasted shrimp cocktail with creole cocktail sauce; three cheese loaded potato skins with house smoked bacon, scallions sour cream and a side of five bean chili for dipping; meatball sliders on house made rolls with provolone and parmesan served with pepperoni pasta salad, blue cheese potato salad and spicy giardiniera; and a "petit fours" plate of brownie bite, thumbprint jam cookie, candied pretzels and caramel corn. O’Brien has worked at a number of the city’s most popular eateries including Stephen Starr’s Barclay Prime and Beau Monde creperie in Queen Village. In March of 2014, she launched her own catering company called Two Birds Catering and Canning and teaches regularly at COOK. Recipes will be provided.

Price $165.00
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Saturday, February 2, 6pm: Chinese New Year Dinner with Judy Ni and Andy Tessier of Baology
Saturday, February 2, 6pm: Chinese New Year Dinner with Judy Ni and Andy Tessier of Baology
Chinese New Year is not a day of celebration. It’s 15 days of celebration! Although festivities officially begin on February 5th, 16 lucky guests can get a head start this February 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 lavish, festive feast including pork and shrimp potstickers; chicken with mustard greens soup; whole steamed fish finished with ginger, scallion; whole roasted suckling pig stuffed with Taiwanese sausage and served with sticky rice with braised pork, dried shrimp and shiitake mushrooms; and fried sweet nian gao. Plus, Team Baology will be serving a guava and mint cocktail to get you in the spirit of things. Join us as we usher in the Year of the Pig!

Price $165.00
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Tuesday, February 5, 7pm: A Filipino Feast with Jill Encarnacion, Resa Mueller, Neal Santos and Michael Cher of LALO
Tuesday, February 5, 7pm: A Filipino Feast with Jill Encarnacion, Resa Mueller, Neal Santos and Michael Cher of LALO
In the Philippines, food is truly family. Homey and satisfying, this often-overlooked cooking tradition is based around a fascinating mix of colonial Spanish influence and centuries-old native tradition. And next month at COOK, it’s going to be one authentic Filipino feast! Jill Encarnacion, Resa Mueller, Neal Santos and Michael Cher are the team behind LALO, a fast-casual concept serving Filipino comfort food inspired by wisdom passed down from the team’s families. LALO, a brick and mortar eatery located in the newly revamped Bourse Food Hall, is the result of an ongoing series of Filipino-inspired pop-ups in Philadelphia known as Pelago. We’re excited for LALO to pop up at COOK this February as the team serves flavorful Filipino fare: Filipino caesar salad (romaine, tuyo caesar, puffed rice, crispy queso di bola); pancit bihon (crab fat, garlic prawn, rice noodles); grilled adobo ribs with pickles and jasmine rice; and baguio taho (silken tofu, strawberry, arnibal, tapioca pearls, polvoron shortbread). And as if that isn’t enough deliciousness, Resa Mueller will be pouring special beverage pairings! Menu is subject to change and will include a surprise amuse bouche.

Price $165.00
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Wednesday, February 6, 7pm: An Evening with Joe Monnich of Stove & Tap and Steve Gullo of The Bercy
Wednesday, February 6, 7pm: An Evening with Joe Monnich of Stove & Tap and Steve Gullo of The Bercy
Lansdale’s Stove & Tap is known for rustic pub fare prepared with the freshest, local ingredients. Chef-Owner Joe Monnich is a Culinary Institute of America graduate who, after working for Susanna Foo and Jean-Georges Vongerichten, led the kitchen of Stephen Starr’s The Dandelion and Parc. This February at COOK, Chef Joe is treating COOK guests to a wonderful wintry menu of goat cheese royale with pickled beets and toasted pistachios; brussels sprouts “gulumpkis” with pork belly, jasmine rice, pork jus; black sea bass en papillote with winter vegetable jardiniere; lamb ragu with potato gnocchi; and warm chocolate pot with vanilla crème fraîche, crystalized almonds. Plus, each course will be paired with a cocktail or wine selection, chosen by Steve Gullo, Sommelier of Stove & Tap’s sister restaurant The Bercy, a modern take on the classic French brasserie.

Price $175.00
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Thursday, February 7, 7pm: Private Event with Katie Cavuto of Nourish Breathe Thrive
Thursday, February 7, 7pm: Private Event with Katie Cavuto of Nourish Breathe Thrive

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Friday, February 8, 6pm: Beer + Chocolate Pairing with Meredith Rebar of Home Brewed Events and Kevin Paschall + Laurel Burmeister of Shane Confectionery
Friday, February 8, 6pm: Beer + Chocolate Pairing with Meredith Rebar of Home Brewed Events and Kevin Paschall + Laurel Burmeister of Shane Confectionery
Roses are red, violets are blue, but beer and chocolate is for you! That’s right – wine and cheese is so 2018. This February, learn how to pair beer with everyone’s favorite Valentine sweetie: chocolate! Join home brewing expert and beer enthusiast Meredith Rebar of Home Brewed Events and Kevin Paschall and Laurel Burmeister of America’s oldest candy shop, Shane Confectionery, for a course devoted to unconventional but delicious pairings, including lavender and honey chocolate caramel, paired with Original 13 Deep Blueberry Cider; raspberry buttercream, paired with Evil Genius Bye Felicia IPA; cinnamon and chili pepper chocolate caramel, paired with Mainstay Independent Porter; Bluecoat bar (juniper, coriander, lemon chocolate), paired with a specially produced sour beer from Free Will Brewing. Plus, during class Meredith will be brewing a surprise beer that will be available for pickup at a later date. Please note that no full dinner will be served, but there will be light bites.

Price $110.00
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Saturday, February 9, 6pm: A Night In Tuscany with Paul Cullen and Claudia Baudo
Saturday, February 9, 6pm: A Night In Tuscany with Paul Cullen and Claudia Baudo
Come February, a vacation under the Tuscan sun sounds like heaven. And while we fully encourage an ACTUAL trip, a Tuscan night at COOK will hit the spot nonetheless. Tuscan food focuses on fresh, high-quality ingredients that are prepared in a rustic manner that preserves and highlights the cultivation of the ingredients. Your Tuscan tour guides: Paul Cullen, former Bad Company bassist turned personal chef and sommelier, and Claudia Baudo, Founder of Smackaroons, artisanal coconut delights made here in Philadelphia. While touring Europe with Bad Company, Paul fell in love with fine wine, exquisitely prepared food and the culture that surrounds both. Years passed and Paul became a certified level sommelier, and he revisited the classic Italian recipes he learned from his grandmother and mother. He deepened his love — and knowledge — of Italian cuisine during visits to Italy, where he cooked with the local chefs, sipped with winemakers while strolling the vineyards and performed with Italian musicians. Paul brought all of these passions together in 2013 when he started an in-home dining service in the Rehoboth Beach area. Take in Tuscany with a rustic menu of antipasti, charcuterie and cheese; crostini di fegatini (Tuscan chicken liver crostini); Grandma Tagliaferro’s pasta fagioli soup with braised escarole; spezzatino di cinghiale e polenta (wild boar stew over polenta cakes; and ginger lemon heaven icebox cake. Mangia! Mangia!

Price $165.00
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Sunday, February 10, 6pm: Sushi-101 with Matt Kemp of Shoon
Sunday, February 10, 6pm: Sushi-101 with Matt Kemp of Shoon
Believe it or not, making sushi at home is surprisingly easy. With the right utensils and some patience to get acquainted with the techniques, all it takes is practice and, in no time at all, sumptuous at-home sushi awaits! Join Matt Kemp of Shoon Sushi for an evening of sushi and sashimi making and eating. Guests will enjoy a menu prepared by Kemp as well as learn about proper ingredients and equipment, fish butchery, making perfect rice, plating techniques and so much more. Kemp has worked and trained with Japanese Chefs across the country and most recently previously worked at Morimoto. He now brings his vision of intimate, Omakase-style dinners to the eight-seat counter at Boku, a private supper club in Philly. Kemp’s sushi menu includes a sushi rice crisp, cured salmon, smoked ikura, roasted garlic oil powder and local herbs; sashimi plate of otoro, wild salmon, madai and infused soy herb oil; nigiri tasting of madai, salmon belly and big eye chutoro; maki tasting of zuke maki, salmon oshizushi and otoro temaki; and for dessert, matcha kasutera with white chocolate mousse, crispy yuba and white soy caramel. Select recipes will be provided.

Price $170.00
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Monday, February 11, 6pm: A Very Vegan Valentine’s Day with Rachel Klein of Miss Rachel’s Pantry
Monday, February 11, 6pm: A Very Vegan Valentine’s Day with Rachel Klein of Miss Rachel’s Pantry
At her successful 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 happy hour of vegan Valentine small plates delicious enough to get everyone smiling, from committed vegans to dedicated meat eaters: chevre salad with figs, pomegranate redux, blood orange dressing and little greens; fettuccine alfredo with thick cut pasta, alfredo sauce, trumpet mushroom scallops and beet pancetta; and sticky toffee pudding. The timing of this class couldn't be better for a veggie-centric menu, as the New Year often inspires us to try new (and sometimes healthier) things. Come. Learn. Eat your veggies!

Price $120.00
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Tuesday, February 12, 7pm: Private Philadelphia Magazine Event with Becca O’Brien of Two Birds Catering & Canning
Tuesday, February 12, 7pm: Private Philadelphia Magazine Event with Becca O’Brien of Two Birds Catering & Canning

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Wednesday, February 13, 7pm: Wine + Swine Along the Rhine with Mitch Skwer of Wine Merchant and Nick Macri of La Divisa Meats
Wednesday, February 13, 7pm: Wine + Swine Along the Rhine with Mitch Skwer of Wine Merchant and Nick Macri of La Divisa Meats
Wine and swine, a match made in heaven. This is an evening devoted entirely to one helluva pairing. Another great pairing – two of our favorite COOK veterans! On the wine side of things is COOK’s go-to wine guy, Mitch Skwer of The Wine Merchant. And the man behind the pork: chef-turned-butcher-shop owner, Nick Macri of Reading Terminal Market’s La Divisa Meats. Nick has taught classes across the city, won cooking competitions, and worked in some of Philly’s top kitchens, including Osteria and Southwark. Eventually, Nick took over the Border Springs Farm stand at Reading Terminal Market to realize his dream of having his own meat-filled storefront – La Divisa Meats. Join Mitch and Nick for a German wine pairing dinner featuring bratwurst, apples and spaetzle, paired with Fritz-Müller Müller-Thurgau Petillant NV; pork schnitzel with lemon and thyme potatoes, paired with Pfeffingen Dry Riesling 2017; pork sauerbraten with braised greens, paired with Mönchhof Estate Riesling 2016; and bee sting cake (yeasted cake, pastry cream and almonds, paired with JJ Prüm Wehlener Sonnenuhr Spätlese Riesling 2016.

Price $175.00
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Thursday, February 14, 7pm: Valentino’s Day Dinner with Laura Frangiosa and Maureen Stoebenau
Thursday, February 14, 7pm: Valentino’s Day Dinner with Laura Frangiosa and Maureen Stoebenau
Treat your Valentino to something special. That’s no typo – our Valentine’s Day celebration is getting an Italian spin when Laura Frangiosa and Maureen Stoebenau, former owners of The Avenue Delicatessen, return to COOK. The duo’s menu’s secret ingredient? A whole lotta love! Enjoy caponata and burrata; grilled treviso, apple, hazelnut, brown butter vinaigrette; bucatini lobster arrabiata with toasted herb bread crumbs; duck breast with port wine, fig and blistered haricots verts; and, a February 14th favorite, molten chocolate cake with raspberry coulis.

Price $170.00
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Friday, February 15, 6pm: Empanada Making Happy Hour with Jezabel Careaga of Jezabel’s
Friday, February 15, 6pm: Empanada Making Happy Hour 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 West Philly – 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 happy hour, preparing empanada chilena (beef with onions and olives), empanada fugazza (leeks, onions and cheese) and pastelitos de maracuja (passion fruit filled pastry), accompanied by a selection of tea blends. 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 $120.00
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Saturday, February 16, 12pm: Pizza Party with Peggy Paul Casella of Thursday Night Pizza
Saturday, February 16, 12pm: Pizza Party 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: basic margherita; chicken, mushroom and sage; and wino-blue (red wine-caramelized onions and blue cheese). 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 $115.00
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Sunday, February 17, 1pm: COOKbook Author Event: “Vegan Chocolate” with Fran Costigan
Sunday, February 17, 1pm: COOKbook Author Event: “Vegan Chocolate” with Fran Costigan
It can be difficult to find truly indulgent vegan chocolate desserts. Alas, with cookbook author and baking instructor Fran Costigan’s latest book, chocolate cakes, brownies, truffles, puddings, ice creams, and more are within reach. Fran has dedicated years to satisfying her sweet tooth while keeping it vegan. Through experimentation and long hours in the kitchen, she’s recreated some of her favorite chocolate desserts as better-for-you interpretations that pass the taste test. Join us for an educational and decadent afternoon of multi-component desserts from Vegan Chocolate, including éclair cakes (vanilla cakes, vegan white chocolate cream filling, dark and white chocolate glaze); s’mores grahams (graham crackers, homemade chocolate chunk, vegan marshmallow); and baked Alaska (fudge brownies, fudge sauce, aquafaba meringue). Each guest will receive a copy of Fran’s “Vegan Chocolate.”

Price $110.00
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Monday February 18, 7pm: Spice World: Expanding Your Home Cooking Spice Repertoire with Brian Ricci of Philabundance
Monday February 18, 7pm: Spice World: Expanding Your Home Cooking Spice Repertoire with Brian Ricci of Philabundance
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. And if anyone knows spice, it’s Brian Ricci, whose diverse cooking career began at NYC restaurateur Danny Meyer’s Indian-inspired Tabla. After moving to Philadelphia, Chef Ricci held positions at Django, Supper, Pub & Kitchen, Kennett and Brick & Mortar, earning nods from Esquire and Travel & Leisure. This February at COOK, Brian’s superbly spiced menu features juniper and nigella scented lentil soup with crème fraîche; chili and garlic monkfish “Tandoori style”; green curry and ajowan spiced chicken, cumin and honey braised carrots, flatbreads and rice; and for dessert, brown butter cupcakes and rose icing.

Price $155.00
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Tuesday, February 19, 7pm: Winter Soul Food with Malik Ali of South
Tuesday, February 19, 7pm: Winter Soul Food with Malik Ali of South
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 the southern food haven South for a soulful, rib-sticking winter supper including braised cabbage with beef bacon, onions and peppers; she-crab soup with crab roe and celery emulsion; smothered turkey chop with rice and collard greens; and Mississippi mud cake with toasted marshmallow ice cream. Prior to his post at SOUTH, Malik worked at Joncarl Lachman’s Noord and Neuf, Lachman’s and Lee Styer’s The Dutch, followed by The Blue Duck and The Ugly Duckling. Honored by Zagat as a finalist for their 30 Under 30 list, Malik is indeed one to watch!

Price $155.00
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Wednesday, February 20, 6pm: Sour Happy Hour with James Cleland of Boardroom Spirits
Wednesday, February 20, 6pm: Sour Happy Hour with James Cleland of Boardroom Spirits
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. Boardroom tasting room manager James Cleland heads to COOK this February for a happy hour of sour cocktail creations that showcase Board Spirits’ portfolio! Before Boardroom Spirits, James was at James Beard-award winner Keith Oringer’s critically acclaimed Uni Restaurant in Boston, overseeing the cocktail program and maintaining quality and creativity standards of the restaurant. Prior to that, he worked as a bartender at Oringer’s Clio Restaurant and at Highball Lounge, both also in Boston. For his COOK debut, James will demo and serve four sour cocktails: a traditional gimlet (gin, lime, simple syrup), Sidecar (barrel selected grape brandy, lemon, triple sec, simple syrup), House Spec Cosmo (FRESH Cranberry Vodka, triple sec, lime, simple syrup) and Knee Buckler, Boardroom’s signature drink (rye whiskey, FRESH Ginger Vodka, lime, honey simple syrup). Cocktail Recipes will be provided so that you can wow your own guests at your next gathering! Please note that no full dinner will be served, but there will be light bites.

Price $115.00
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Friday, February 22, 7pm: Restaurant Sneak Peek: Bloomsday Cafe with Zach Morris, Kelsey Bush and Tim Kweeder
Friday, February 22, 7pm: Restaurant Sneak Peek: Bloomsday Cafe with Zach Morris, Kelsey Bush and Tim Kweeder
The all day cafe, one could say, is the new BYOB. Joining the ranks of Res Ipsa, Suraya and Hungry Pigeon is the upcoming Bloomsday Cafe, housed in the former Cafe NOLA space across from the The Shambles in Headhouse Square. Green Engine Coffee Co. owners Zach Morris and Kelsey Bush recruited Best of Philly-winning wine pro Tim Kweeder (formerly of a.kitchen, Petruce and Kensington Quarters) to distinguish Bloomsday Cafe with a wine program and retail shop focusing on natural wines from small producers. Get a sneak peek of Bloomsday with a wine pairing menu featuring local cheese, house charcuterie, house olives; salmon gravlax canapés with brown bread, pickle, mustard, caper cream; pickled sweet potato, labneh, candied hazelnut, shoyu glaze, black sesame; winter greens, house bacon, pickle-deviled egg, vinaigrette; "scrapple sobrasada" of pork sausage, heirloom beans, local honey; and palmiers with chocolate and honey. Wine pairings TBD, but trust us, Tim’s selections are sure to be creative and off-the-beaten-grapevine.

Price $165.00
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Saturday, February 23, 12pm: Food For The Gods: Vegetarian Indian with Rupen Rao of Rupen’s
Saturday, February 23, 12pm: Food For The Gods: Vegetarian Indian with Rupen Rao of Rupen’s
India is a land of temples and gods. Special food offerings (bhog) are prepared for deities in each of these temples, often for a special occasion. Each deity has a list of their favorite foods, all vegetarian and sattvic, an Ayurvedic class of foods that are fresh, juicy, light, nourishing, and tasty, and thus give necessary energy and balance to the body. This February, Washington D.C. resident and Mumbai native, Rupen Rao, returns to COOK to share some sattvic offerings, including matar paneer (paneer cheese in a creamy sauce), butta saag (corn in a curried spinach sauce), chana masala (chickpea curry), poori (fried whole-wheat flatbreads) and shrikhand (golden sweetened yogurt). Rao, who has a line of cookbooks and spice blends, has made it his mission to take classic Indian cooking and adapt it to our day-to-day lifestyle here in the United States. Each guest will receive a copy of Rao’s “Ayurveda Cookbook,” a vegetarian Indian cookbook based on the principles of Ayurveda, the traditional Indian holistic science of living.

Price $120.00
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Monday, February 25, 7pm: An Evening with Ben Moore of Harper’s Garden
Monday, February 25, 7pm: An Evening with Ben Moore of Harper’s Garden
Located at the corner of 18th and Ludlow Streets, Harper's Garden is an indoor-outdoor urban getaway of sorts. The open-air veranda shades guests in a vibrant garden, offering a unique escape from the bustle of the area. Previously of Old City BYOB, Wister, La Croix and Le Bec Fin Executive Chef Ben Moore has created a menu of New American cuisine that focuses on seasonal, fresh, herbaceous ingredients. And while February may not be month you think of when you hear ‘garden,’ Ben’s menu will give you plenty motivation to head over to Harper’s ANY month of the year: pickled and smoked mackerel tartine with dill crème fraîche and caviar; hand-made toasted farro farfalle with wild mushroom ragu with crispy sunchokes and thyme; miso-cured and broiled black cod with fermented veggies and black garlic; dry aged cuck two ways with Seville orange glaze, lavender duck jus, roasted kale sprouts and root vegetables; and chocolate ganache with hazelnut and toasted orange marshmallow. Join us, and, as Harper’s Garden says, embrace the season!

Price $160.00
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Tuesday, February 26, 7pm: Cooking On the Maginot Line: An Alsatian Dinner with Joncarl Lachman of Noord and Winkel
Tuesday, February 26, 7pm: Cooking On the Maginot Line: An Alsatian Dinner with Joncarl Lachman of Noord and Winkel
This February, 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. Joncarl Lachman of the upcoming Winkel and East Passyunk’s Noord, which pays tribute to Northern European cuisine, is cooking up an Alsatian feast at COOK, accompanied by Alsatian wines. And while it’s usually a faux pas to compare Joncarl’s Dutch cooking with German cooking, this is one night when Joncarl will embrace Teutonic-esque cuisine. Join us and you’ll understand why we commonly refer to Lachman as the Darling Dutchman!

Price $165.00
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Wednesday, February 27, 7pm: Private Event
Wednesday, February 27, 7pm: Private Event

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Thursday, February 28, 7pm: The Cheese Course with Laura Sutter and Rachel Freier
Thursday, February 28, 7pm: The Cheese Course with Laura Sutter and Rachel Freier
The Cheese Course is a cheese-centric dining concept by Laura Sutter and Rachel Freier, both American Cheese Society Certified Cheese Professionals. Cheese is their star protein and main ingredient. The Cheese Course explores the wonderful and complex world of cheese flavors to recreate cheese sensory experiences through tasting menus.  Join us in the exploration of the world of cheese, course by course,  and enjoy all that cheese has to offer. Smell the possibilities, taste the reason, touch the process and hear the stories. Following a welcome cocktail of milk punch with chamomile and vermouth, Laura and Rachel’s cheese-centric menu features cheese and crackers with fancy cheese wiz, Kataiff cracker, crudité; rind salad with raclette rinds, frisée, mushroom, quail egg; cheese broth with Mimolette, root vegetables and croutons; and pot pie with Ameribella, gravy, peas and carrots; and bon bons with stilton ice cream, chocolate and port crumble. Say cheeeeese!

Price $160.00
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