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Thursday, December 1, 7pm: Wine Dinner with Shawn Dore of Hentley Farm Wines and Andrew Masciangelo of Savona
Set among the rolling hills on the banks of Greenock Creek at Seppeltsfield in Australia’s North Western Barossa Valley, Hentley Farm is a boutique single estate winery that produces distinctive wines reflective of the exceptional site. One of the highest rated wineries in Australia and recently awarded the Australian 2015 Winery of the Year by wine writer James Halliday, Hentley Farms’ wines are highly sought after, year after year, due to their limited production. Join wine educator and sommelier Shawn Dore for an evening that showcases a variety of Hentley Farms Wines. Dore will be joined by Executive Chef Andrew Masciangelo of the popular Gulph Mills’ restaurant, Savona, for a wine pairing menu that includes Five Second Yellow Fin Tuna Crudo, Crispy Leeks, Chili-Lime Powder, Green Apple Gelee (paired with Hentley Farm Riesling 2015); Hand Cut Ricotta Gnocchi, Caraway Braised Pork, Golden Raisins, Pistachio Gremolata (paired with Hentley Farm Shiraz 2015); Black Trumpet Dusted Colorado Lamb Loin, Smoked Onions, Morning Mushrooms, Rosemary Jus (paired with Hentley Farm Beauty 2013 & Hentley Farm Beast 2013 side by side); and for dessert Shiraz Poached D’Anjou Pear Crostata, Candied Fennel, Anise Gelato (paired with Hentley Farm Rose 2015).

Price $175.00
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Friday, December 2, 7pm: COOKbook Author Series: Deliciously Healthy Holidays with Ann Ogden Gaffney of Cook For Your Life
The holiday season is a special time of year, with food being a huge part of the celebration. Healthy eating doesn’t have to go by the wayside, but nutritious meals don’t have to be dull and boring either. James Beard nominated cookbook author Ann Ogden Gaffney believes that good food is delicious food. The fact that it’s a healthier choice should seem like an afterthought. Ann’s cookbook COOK for Your Life takes its name from Ann’s same-named organization that provides patients and families affected by cancer with therapeutic cooking skills and techniques that she herself learned during her own fight against breast cancer. Ann’s programs have received funding from the National Institutes of Health and have been embraced by medical institutions at Columbia University, Mount Sinai, American Cancer Society and more. Using recipes from her book, Ann will prepare a festive holiday meal that hits all the high notes while providing easy hacks that will help you combine real eating pleasure with great nutrition all year round. Ann’s December menu includes Endive and Watercress Salad; Creamy Mushroom Soup; Chicken Roasted in Cider with Twice Baked Winter Squash and Sauteed Spinach with Nutmeg; and Poached Gingered Pears with Maple Gelato. A copy of Cook for Your Life is included in the class.

Price $140.00
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Saturday, December 3, 6pm: Pasta Makes Perfect with Keith Ahern of Broad Table Tavern
The Inn at Swarthmore’s on-site restaurant Broad Table Tavern offers seasonally inspired menus showcasing locally sourced ingredients and regional artisan products. Executive Chef Keith Ahern’s upbringing in a large Italian family planted the seeds for his love of food. Before coming to Swarthmore, Ahern put in time at The Restaurant at Patowmack Farm, one of the first true farm to table restaurants, as well as the renowned Salamander Resort & Spa in Middleburg, Virginia. Keith returns to COOK for a fresh pasta making class that is not to be missed by gluten enthusiasts and/or pasta lovers. Guests will be taught how to make pasta dough and roll a variety of pasta shapes. Sounds like a good time but the real positive in going to such a class is in eating the pasta. Join Keith for a menu of endless pasta-bilities featuring Mozzarella Arancini with tomato gravy; Mushroom Tortellini with rich chicken broth, wild mushrooms and  rosemary; Goat Cheese Ravioli with hay smoked sweet potato, brown butter, sage; Pappardelle Bolognese with herbed ricotta and parmesan; and a dessert of Vanilla Panna Cotta with honey roasted figs and walnut brittle. Mangia! Mangia!

Price $175.00
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Sunday, December 4, 2pm: Christkindlmarkt with Jessica Nolen of Little Bird Bakery
Christkindlesmarkt is a huge outdoor market that takes place during Advent in the center square of Nuremberg, Germany.  Vendors set up in hopes that crowds will come to do their holiday shopping.  Everything from spiced nuts, to ornaments, to nutcrackers – it's impossible to not find something as a gift or for yourself!  Join Jess Nolen, owner of Little Bird Bakery  and Brauhaus Schmitz’s pastry maven, for a sampling of the treats found at this holiday market: spiced nuts, gluhwein (mulled wine), lebkuchenherzen (decorated heart shaped gingerbread necklaces) and springerle (imprinted cookie meant for hanging as a tree ornament). Guests will not only sample the treats but will also take home a package!

Price $75.00
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Tuesday, December 6, 7pm: Where’s The (Grass Fed) Beef? with George Sabatino of Aldine and Heather Thomason of Primal Supply Meats
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. One such kitchen: Aldine, located at 19th and Chestnut. Aldine’s Chef George Sabatino has been a key fixture in acclaimed kitchens all around the city, working at such hotspots as Fork, Barbuzzo and Stateside before opening Aldine with his wife Jennifer. At their Rittenhouse eatery, Chef George is known for taking no shortcuts, creating artfully composed plates that highlight house made ingredients. If you follow Aldine on social media, you’re familiar with the labor and love that he imparts upon each individual component of his dishes. This December, George returns to COOK for a dinner that showcases the high quality beef cuts provided by Primal Supply Meats. We’re “fired up,” to use one of Chef George’s preferred expressions, to welcome him and Heather back to COOK!

Price $175.00
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Wednesday, December 7, 6pm: Vegan Holiday Entertaining with Rachel Klein of Miss Rachel’s Pantry
Got vegetarians or vegans coming over this holiday season? Then this is the perfect class for inspiring selections that will satisfy all of your guests at your next holiday party! At her successful South Philly cafe and catering company, Miss Rachel’s Pantry, Rachel Klein creates vegan meals that appeal to everyone regardless of lifestyle. Join the always-sweet Miss Rachel at COOK for a festive evening of vegan holiday hors d’oeuvres, including: savory chestnut cream tartlets with caramelized onions, roasted squash and sugared cranberry; shiitake dumplings with tahini ricotta and pomegranate sauce; and a vegan cheese log. And because it’s not a holiday party without some cocktails, we will be serving a sparkling cranberry shrub cocktail and an Art in the Age SNAP hot toddy.

Price $100.00
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Thursday, December 8, 12pm: Private Event

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Friday, December 9, 6:30pm: Private Event with Lucio Palazzo of Loco Pez

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Saturday, December 10, 6pm: Feast of the 7 Fishes with Frank Olivieri of Pat’s King of Steaks
The Feast of the Seven Fishes is an Italian-American Christmas Eve celebration, reflecting the tradition of abstinence from red meat until Christmas Day. Despite its fish-y name, the feast typically consists of seven seafood dishes. Here in Philadelphia, the Feast has been proudly commemorated by Italian-American families for generations. So for our own Feast, we invited Frank Olivieri, owner South Philly’s iconic landmark Pat’s King of Steaks, to cook up his own family’s traditional spread: conch (scungilli) salad with celery, peppers and tomatoes with a citrus dressing; Frankie’s special crabcakes with red and green peppers, served with cocktail and mustard sauces; spaghetti and clams; stuffed calamari in tomato sauce with peas; smelts lightly floured and fried golden; zuppa di baccala, an Italian cod stew with potato and onions; lightly breaded jumbo shrimp with cocktail and tartar sauces. Plus, we can vouch for it, one helluva cheesecake for dessert.

Price $185.00
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Sunday, December 11, 1pm: COOKbook Author Series: Japanese Recipes from Mari’s Tokyo Kitchen by Mari Nameshida
Recently selected as the number one activity in Tokyo by TripAdvisor reviewers, Mari Nameshida’s Japanese cooking classes offer the unique chance to experience firsthand how people cook at home in Japan. Mari shares her expertise with tourists and expats alike looking to experience authentic Japanese cuisine using the freshest ingredients from Tokyo's local markets. Published this summer, Japanese Recipes from Mari’s Tokyo Kitchen features 50 of the most popular recipes from her classes. For her COOK debut, Mari will prepare a four course lunch: potato cake and sesame salad; grilled vegetables with sweet miso sauce; marinated salmon with vegetables; and tofu cake. Each guest will receive a copy of Mari’s Tokyo Kitchen.

Price $80.00
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Tuesday, December 13, 7pm: Lotsa Pasta with Damon Menapace of Kensington Quarters
COOK is pleased to welcome back Damon Menapace of Kensington Quarters, Philly’s superb restaurant and butcher shop in one. The Fishtown eatery and meatery, which just celebrated its two year anniversary, is committed to sourcing from dedicated farmers and producers in order to provide our patrons with the healthiest, best-tasting food possible. It’s no surprise that Damon knows meat, but pasta? Yes, indeed – having spent time in the kitchen at Marc Vetri’s Osteria and Alla Spina, Damon certainly knows oodles about noodles. And so while there will be plenty of meats when he returns to COOK this December, Chef Menapace is cooking up a hearty pasta tasting menu: lobster salad with saffron noodles and aioli; parsnip cappelletti with parsley butter and St. Malachi cheese; whole wheat tagliatelle with white wine braised pheasant ragu; timpano, a drum shaped baked pasta filled with a variety of meats; and (yes, pasta for dessert!) fried ravioli with apples, caramel and ice cream. Bring those pasta pants!

Price $175.00
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Wednesday, December 14, 6pm: Hands-On Holiday Greek Pastries with Frances Vavloukis
Ever been to a Greek festival or a Greek restaurant and wondered how do they make all those amazing Greek desserts? Well, here is your chance! Health and wellness coach Frances Vavloukis will lead guests in a hands-on Greek pastry making session so you can make them for your nearest and dearest over the holidays! In case you’re not aware, Greeks certainly have a sweet tooth – most Greek cakes and pastries are soaked in a lovely sugar or honey-based syrup typically flavored with lemon and cinnamon, many containing or are topped with chopped walnuts. There are hundreds of varieties of these gorgeous Greek confections, but Frances chose three of her favorites to prepare for this evening: koulourakia (traditional Greek twisted butter cookies); kourambiethes (Greek wedding cookies); and, of course, baklava (phyllo dough filled with walnuts and soaked with honey syrup). While you’re baking up a storm, enjoy a Greek mezze spread of dolmathes (stuffed grape leaves); keftethes (Greek meatballs); meletzanosalata (eggplant dip); fasolia pouree (white bean puree); horiyatiki salata (village salad of tomatoes, cucumber, red onion, feta and olives); all served with warm pita bread. Guests will take home a box of goodies so that they’re prepared for that holiday cookie swap. Or, hoard them for yourself – we won’t judge! Recipes will be provided.

Price $120.00
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Thursday, December 15, 7pm: Private Philadelphia Magazine Event with Peter Woolsey of Bistrot La Minette and La Peg

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Friday, December 16, 7pm: Soup’s On! Soups and Stews with Becca O’Brien of Two Birds Catering
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, Becca O’Brien of Two Birds Catering and Canning, when she returns by popular demand for a class on soups and stews that will include a menu of: creamy tomato and dill soup with grilled cheese bites; hearty loaded potato and leek soup with bacon, peas, cheddar and scallions served with grilled baguette; red curry sweet potato soup with poached shrimp and cilantro, lime, crème fraîche; Belgian beef and beer stew with fresh herbs, roasted fingerling potatoes and fresh sweet rolls; and for dessert, triple chocolate brownie sundae with vanilla ice cream, peanut butter, fudge ganache, berry compote, salted caramel and whipped cream. 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 is a veteran instructor at COOK.

Price $160.00
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Saturday, December 17, 6pm: Private Event with Nick Macri of La Divisa Meats

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Sunday, December 18, 12pm: Pumpin’ (Waffle) Iron: Brunch with Robin Admana and Sandy Trinh of Foolish Waffles
For Philadelphians, waffles are so much more than a vehicle for butter and maple syrup. Philly fave food truck Foolish Waffles creates whimsical waffles, both sweet and savory. Foolish Waffles has earned 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. While waffle wizards Robin Admana and Sandy Trinh have been in COOK’s kitchen multiple times, strangely enough we have never hosted an all-waffles class. Until now! Join Robin and Sandy for a brunch devoted to the mighty waffle, in all its Foolish forms: Baked Good Basket (mini versions of chocolate cherry scones, buttermilk biscuits, donut muffins with maple butter); Wagel and Lox (a Foolish take on bagel and lox – savory "everything bagel" spiced Liege waffle with scallion cream cheese, fresh cucumbers, pickled veggies and house cured lox topped with a poached egg); Fried Chicken and Sausage Gravy (buttermilk fried chicken, sausage red eye gravy on top of a Brussels waffle drizzled with maple syrup); and Sweet and Salty (liege "sugar" waffle topped with black pepper bacon toffee, salted caramel, mascarpone whipped cream and just a touch of Maldon smoked sea salt). Plus, it wouldn’t be brunch without bloody marys and mimosas!

Price $110.00
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Monday, December 19, 7pm: An Evening with Nick Kennedy of ROOT
In case you’ve been living under a rock, Philadelphia’s Fishtown neighborhood emerged as an exciting culinary destination, with new bars and restaurants popping up regularly. One of the most recent additions to Frankford Avenue is ROOT, a sleek, stylish restaurant and wine bar whose menu features elements of Italian, Spanish and American cuisine. Chef Nick Kennedy’s impressive resume includes stints at the Inn at Washington, Jean Georges and Del Posto. Most recently, Nick served as Scott Conant's Corporate Chef de Cuisine, overseeing all Scarpetta restaurants. As with his COOK debut menu, Nick’s ROOT fare is eclectic, wine-friendly and unrestrained by geographical boundaries: Nantucket Bay Scallop Crudo, Blood Orange, Pistachio and Brown Butter; Roasted Winter Vegetables, Black Truffles and Robiola; Black Cavatelli, Shrimp, Jalapeño, Tomato and Scallion; Fennel Spiced Lamb, Chanterelles, Fingerlings and Smoked Yogurt; and Licorice Roasted Apple, Brown Butter Cake, Maple Mascarpone, Apple Granita.

Price $170.00
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Tuesday, December 20, 7pm: Private Event with Joncarl Lachman of Noord, Neuf and The Dutch

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Wednesday, December 21, 12pm: Private Event with Beth Kaufman Strauss of Grateful Plate

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Wednesday, December 21, 6pm: Holiday Happy Hour with Meredith Rebar and Garrett Williams of Home Brewed Events
Beer lovers: rejoice! Home brewing experts and beer enthusiasts, Meredith Rebar and Garrett Lee Williams of Home Brewed Events, return to COOK this month with a special holiday-themed beer tasting. Meredith and Garrett will lead guests on a proper tasting of some of their holiday beer favorites: Sierra Nevada Celebration, Sly Fox Christmas Ale, Samuel Smith Winter Welcome, Chimay Grande Reserve, and a special holiday beer surprise! Between brewskies, the duo will share homebrewing tips and discuss the history of beer, primary ingredients, the equipment needed (both commercial and homebrew) and provide general beer trivia. Light bites will be served to accompany the beers.

Price $90.00
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Tuesday, December 27, 7pm: Ooh La La: Fancy French with Kenneth Bush of Bistrot La Minette
Bienvenue, Francophiles! Queen Village’s Bistrot La Minette is Philadelphia’s homage to authentic French bistro cooking. Join Executive Chef, Kenneth Bush, for a menu that highlights the finer things in life: oysters with smoked bacon, cream and chives; pan seared foie gras with roasted chestnut cream; duet of lobster and scallops with white asparagus and lobster cream sauce; and, a holiday favorite, pistachio Buche de Noel. 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.

Price $175.00
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Wednesday, December 28, 7pm: Cheers to 22 Years of OIC with Chalie Schmidt
An influential non-profit founded in the 1960s, the Philadelphia Opportunities Industrialization Center (OIC) has empowered tens of thousands of disadvantaged Philadelphians through education, job training and economic development. One of their most valued vocations is the food industry – Chalie Schmidt’s domain! Join the expert chef-instructor as he shares stories from OIC’s 22 years as well as one decadent meal: beet and goat cheese "mezzaluna" with fennel, orange and pistachio; truffled egg yolk ravioli with brown butter and sage; Jersey sweet corn soup with tomato dust; market fresh fish with bouillabaisse sauce and wilted spinach; and coffee, garlic and cocoa dusted sirloin roast with porcini demi glacé, caramelized brussel sprouts and celeriac purée.

Price $155.00
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Thursday, December 29, 7pm: Cooking with (and Drinking!) Sparkling Wine with Joncarl Lachman of Noord, Neuf and The Dutch
New Year’s Eve is THE night for bubbles. So to get you in the spirit of things, we’ve invited our favorite sparkling wine enthusiast Chef Joncarl Lachman to cook up a festive meal that incorporates bubbly in each dish. Philly native Joncarl Lachman, aka the Darling Dutchman, continues to expand palates and bring exciting new flavors with each of his restaurants – Noord, his northern European BYOB; Neuf, his French-North African bistro; and most recently The Dutch, his casual breakfast and lunch spot that combines elements of traditional Dutch fare with Pennsylvania Dutch cookery. Join him when he returns to COOK for a night of cooking with bubbly (champagne, cava, etc) that will result in truly exceptional and one-of-a-kind dishes: grilled head-on prawns in a champagne cream with leeks, dill and chives; roasted endive with bacon, apple, walnut, Roquefort and champagne vinaigrette; champagne vinegar braised rabbit with cabbage, turnips, smoked sausage and caraway; and champagne poached pears with dried fruit, vanilla and mascarpone. And of course, we will be drinking the bubbly too – we can’t think of a better way to end 2016 and welcome the New Year!

Price $175.00
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Tuesday, January 3, 7pm: Cinder-Ale-A: Beer Dinner with Chef Jonathan Petruce and Garrett Williams of Cinder
No ifs, ands, or buts about it – Philly is a beer town. So when you open a beer-focused bar and restaurant, you’re wise to bring something new to the table. Cinder, located at 15th and Locust Streets, did just that. Owned by Teddy Sourias (BRU Craft & Wurst, U-Bahn, Uptown Beer Garden, Finn McCool’s), Cinder’s beverage program focuses on intriguing beers, ciders and wild ales, poured from a custom design system housed in copper pipes. Cinder’s kitchen is led by Jonathan Petruce (of the former Petruce, which earned three bells from Craig Laban) and features a menu of wood-fired pizzas, mussels, salads and small plates that highlight local ingredients. This January, Jonathan returns to COOK for a adventurous beer pairing dinner, along with General Manager Garrett Williams, who is also no stranger to COOK. Garrett’s Home Brewed Events has led dozens of beer tastings and home brewing demonstrations at COOK, so you’re guaranteed to expand your beer knowledge (and palate). This is a beer lover’s dream!

Price $165.00
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Wednesday, January 4, 7pm: Foobooz & Philadelphia Magazine Present Open Stove: XIVIII with Shadee Simmons of Broad Table Tavern vs. Kevin Watters of The Dutch
Two will enter, but only one will win — so burns the unforgiving flame of the Open Stove! Held every other month, this is a fast-paced and unpredictable competition between two chefs whose names may not yet be well known throughout the Philly dining scene. In January, watch as Shadee Simmons of Broad Table Tavern battles Kevin Watters of The Dutch. COOK will provide mystery ingredients* and guests get to watch in wonder as the combatants come up with inventive and cutting-edge dishes on the fly. The best part? YOU get to be the judge! *Please note that due to the nature of this cooking competition, dietary restrictions cannot be accommodated.

Price $200.00
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Friday, January 6, 7pm: COOKbook Author Series: “Indian Cooking: Popular Restaurant Dishes” with Rupen Rao
This January, Washington D.C. resident and Mumbai native, Rupen Rao, returns to COOK for an evening of flavor-packed Indian specialties. 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 January menu includes Beans Foogath (French beans with coconut); Nilgiri Machhchi (swordfish in green herb and coconut curry); Muttan Rassaywala (four-hour lamb stew) with Jeera Chawal (cumin scented white basmati rice); and Masala Chai. Guests will receive a copy of Rupen’s second cookbook “Indian Cooking: Popular Restaurant Dishes.”

Price $160.00
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Saturday, January 7, 1pm: COOKbook Author Series: “Ayurveda Cookbook” with Rupen Rao
Washington D.C. resident and Mumbai native Rupen Rao’s latest cookbook Ayurveda Cookbook is a divine blend of traditional Indian holistic science and traditional Indian recipes which will encourage beginners to develop an understanding of the Ayurveda lifestyle. The plethora of simple, home cooked recipes will enable them to apply their knowledge in the kitchen. Rupen’s line of cookbooks and spice blends help home cooks prepare Indian food at home without the hassle of finding exotic ingredients. Join us for a mindful afternoon menu of Rajma Chawal (red kidney bean curry with cauliflower potatoes pulao); Palak Paneer (Indian cheese in pureed spinach) with Rotis (wheat flatbread); and Indian Rice Pudding. Guests will receive a copy of Rupen’s “Ayurveda Cookbook.”

Price $110.00
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Tuesday, January 10, 7pm: Pasta Making By Hand with Michael Vincent Ferrari of Res Ipsa
Soon to open on the 2200 block of Walnut Street is Res Ipsa, a collaboration between Tyler and Nicole Akin of Stock and Mark Capriotti and Mark Corpus of ReAnimator Coffee. Taking its name from the Latin phrase res ipsa loquitor ("the thing speaks for itself"), Res Ipsa will operate as a cafe during the day and in the evening will change over to a full-service restaurant – that also happens to serve excellent coffee! When we learned that Michael Vincent Ferrari would be in the Res Ipsa kitchen, we knew this meant one thing: there will be pasta! So for Res Ipsa’s COOK debut, Ferrari will be preparing a feast of endless pasta-bilities. Ferrari will demonstrate how to prepare pasta dough by hand as well as how to roll a variety of pasta shapes. Sounds like a good time, but the real payoff in going to such a class is in eating the pasta! Carb-load with the best of them with a menu of Chicken Liver Mousse, Celery Root and Semolina Cracker; Grilled Calamari, Beans and Grilled Bread; Pici alle Vongole with parsley, garlic and chile; Gnocchi Sardi all'Arrabbiata with eggplant and basil; Trofie with mushroom and marjoram; Paccheri with wild boar ragu and oregano; and for dessert, Espresso Panna Cotta with orange and sesame. Mangia!

Price $175.00
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Wednesday, January 11, 7pm: Thinking Outside The (Bento) Box with Agus “Howie” Lukito of Yanako
Do you prefer to experience a variety of flavors and textures when you eat? If so, you’re pretty much guaranteed to be – or become – a fan of the Japanese bento box. Complete with an entree and an assortment of complementary sides, a bento meal turns eating into a fun culinary adventure. Agus “Howie” Lukito of Manayunk’s Yanako will demonstrate how to turn up the heat on familiar (and of course, delicious) ingredients, creating a presentation certain to wow your guests while you're at it. After stints in NYC, most notably at Sushi Kato, Howie returned to the Philadelphia area, with posts at Mikado and Izumi. Howie is currently the head “itamae” of Yanako Restaurant, owned by Moon Krapugthong of Manayunk’s Chabaa Thai Bistro. Howie’s dinner will feature traditional bento staples: pork gyoza, age nasu, miso soup, house salad with ginger dressing, California roll, pan-seared salmon teriyaki, white rice and green tea crème brûlée. Select recipes will be provided.

Price $165.00
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Thursday, January 12, 7pm: Vegan Comfort Food Dinner with Beth Kaufman Strauss of Grateful Plate
Winter is coming… and we know what what you’re really craving: comfort food! Join veteran COOKing instructor and holistic health coach, Beth Kaufman Strauss of meal delivery service, Grateful Plate, for an evening dedicated to nostalgic comfort classics, vegan style. For her return to COOK, Beth will demo and serve a menu consisting of: vegan matzoh ball soup; creamy polenta topped with nutty tempeh and lime jalapeño cashew cream; mushroom seitan shepard's pie; and brownie sundae with banana ice cream and peanut butter sauce. Recipes will be provided.

Price $155.00
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Friday, January 13, 7pm: Three Springs Fruit Farm Dinner with Ben Wenk of Three Springs Fruit Farm and Chef Brian Ricci
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. So, you may be thinking, “A fruit farm dinner in January?” Seventh-generation grower Ben Wenk is coming to COOK this January to show you that with a little planning (i.e. freezing, preserving, pickling), you can enjoy fruit year round, dispelling the myth of the ‘dead’ of winter. Ben is pairing up with Chef Brian Ricci, whose cooking career began at NYC restaurateur Danny Meyer’s 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 is going to be one fruitful feast!

Price $165.00
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Saturday, January 14, 7pm: Private Event with Joncarl Lachman of Noord, Neuf and The Dutch

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Sunday, January 15, 4pm: Cheese + Cocktails with Rocco Rainone of Di Bruno Bros. and Jesse Cornell of SkyGarten and Whetstone
Two of our favorite C words are cocktails and cheese. And though people often associate eating cheese with drinking wine, cocktails are also the perfect compliment to wash down some gooey, cheesey goodness. Join veteran bartender Jesse Cornell of SkyGarten and Whetstone as he leads guests on a cocktail and cheese pairing adventure alongside celebrated cheesemonger Rocco Rainone of Di Bruno Bros. The duo will create and demo a menu of five cocktails and select five cheeses to pair with them. Don’t miss the opportunity to learn from these two leaders in their respective fields at this special celebration of curds and drinks.

Price $110.00
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Tuesday, January 17, 7pm: Private Philadelphia Magazine Event

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Wednesday, January 18, 7pm: Italy: Off The Beaten Path with Michael McCaulley and Jared Cannon of Tria
Think you’ve seen (and tasted) it all when it comes to Italy? Think again! While Italy is arguably the world’s most beloved food and wine culture, there’s plenty of nooks and crannies to be explored further, and who better to give us the tour than the folks at Tria? Tria is one of Center City’s best spots to learn about wine and beer at their Fermentation School and Wine Room. Join Tria’s Wine Director/Partner Michael McCaulley and Executive Chef Jared Cannon for a trip down Italy’s path less traveled with a wine pairing menu including Ricotta Bruschetta with Prosciutto Wrapped Gorgonzola Stuffed Fig (paired with Vermouth di torinno Cocktail, Antica Casa Scarpa, Piedmont, Italy); Grilled Calamari, Frisée, Gigante Beans, Tomato Relish, Calabrian Chili Oil and Lemon Vinaigrette (paired with Grillo Bianco “TamÍ,” Arianna Occhipinti, 2014, Sicily, Italy); 1732 Meats Wagyu Beef Bresaola, Baby Arugula, Moliterno al Tartufo Pecorino, Fig Balsamic Vinegar and Olive Oil di Montalcino (paired with Rosso di Valtellina “Nebbiolo,” AR.PE.PE., 2014, Lombardy, Italy); Testaroli al Pesto, Italian Sausage and Parmigiano Cravero (paired with a surprise “Orange Wine”); Lamb Sottocino, Shaved Fulvi Pecorino Romano, Castle Valley Mill Stone Ground Polenta  (paired with Sagrantino di Montefalco, Colpetrone, 2009, Umbria, Italy); Flourless Chocolate Torta, Blackberries, Espresso Custard, Coffee Crumb, Saba and La Tur and Blu de Moncenisio Cheeses, Fig Jam, Raisin Crisps (paired with Sparkling Brachetto d'Acqui “Pineto,” Marenco, 2015, Piedmont, Italy); and a digestivo of Barolo Chinato, Rivetto, NV, Piedmont, Italy.

Price $185.00
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Thursday, January 19, 6pm: The Four Pillars of The Home Bar with Stephen Myers of Dynamic Beverage Consultants
Do you want to build your home spirits collection but don't know where to start? Want to wow your guests with your creative cocktail creations? Want to get your home bar up and running without spending a fortune? Join Stephen Myers of Dynamic Beverage Consultants for an introductory crash course that will teach you everything you need to know to start making both classic and original cocktails at home. Guests will receive history lessons and anecdotes on vodka, gin, rum and tequila, the four pillars of your home bar. Most importantly, we will make (and drink!) a variety of cocktails in class using a variety of techniques and preparations – shaken, stirred, tall, sparkling and bottled. The 86 Company has generously provided the spirits for this class, namely Philadelphia Fords Gin, Aylesbury Duck Vodka, Caña Brava Rum and Tequila Cabeza. A welcoming sparkling cocktail will be followed by two vodka cocktails (Espresso Martini, Porn Star Martini), two gin cocktails (Negroni, Clover Club), two rum cocktails (Daiquiri, El Presidente), two tequila cocktails (Paloma, El Diablo) and a bonus cocktail, The Betsy Ross. Please note that no full dinner will be served, but there will be light bites.

Price $100.00
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Friday, January 20, 7pm: An Evening with Janet Davis of JADE Jamaican Grill
Chef Janet Davis’s JADE Jamaican Grill is a catering and special events provider with a Caribbean core. Janet has worked with with leading food and fashion brands including Hugo Boss, Williams-Sonoma, and Cabot Creamery, and most recently she was chosen from among the region’s best chefs to serve the Democratic National Convention in Philadelphia, bringing JADE’s distinctive cuisine to the Welcome Delegate Reception and the National Media Party. While JADE offers authentic Jamaican fare, Janet is known for combining elements of Mediterranean, Southern and Caribbean fare to create unique menus. For her COOK debut, Janet’s eclectic spread features pan-seared scallops with lemon-butter pan sauce; sweet and savory salad with grilled mini sweet peppers, petit Asian mixed greens, arugula, toasted pine nuts and goat cheese with cracked pepper and balsamic reduction; ginger beer short ribs slow-baked in Guinness Extra Stout, fresh ginger and spices to fall-off -the-bone goodness, served with rice and peas and skillet mushrooms; and for dessert, apple-walnut compote with Granny Smith apples and chopped walnuts in a earthy, warm syrup of honey, cinnamon, nutmeg and cloves, served over ice cream.

Price $155.00
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Saturday, January 21, 2pm: Comforting and Sweet Vegan Treats with Shannon Roche and Meagan Benz of Crust Vegan Bakery
Crust Vegan Bakery is the brainchild of Shannon Roche and Meagan Benz, two vegans who grew up in the South and saw an opportunity for (and a void of) vegan baking. At Crust, everything is lovingly made by hand with all natural ingredients, is 100% vegan, and uses no artificial colors, flavors or preservatives. Shannon and Meagan will demo and serve three beloved sweet treats with a vegan twist: chocolate chip cookies, oatmeal raisin cookies and vanilla cake with vanilla buttercream.

Price $85.00
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Sunday, January 22, 12pm: Desayuno Done Right: Mexican Brunch with Adrian Jeronimo and Rick Coppick of Tio Flores
Tio Flores, located on South Street West, is the authentic Mexican spot from the restaurant group behind Hawthorne’s and The Cambridge. If there’s one thing that all three of these restaurants have in common, it’s darn good brunch. When the Hawthorne’s crew recently wowed COOK guests with a coffee pairing brunch and mentioned that Tio Flores is now serving brunch, we jumped at booking an all-Mexican brunch with Tio Flores Chef Adrian Jeronimo and Rick Coppick, the restaurant group’s Director of Culinary. You’re invited to a fiesta-ful brunch including Huevos Rancheros (sunny side-up eggs, bacon cowboy beans, salsa ranchero, queso fresco, pico de gallo, avocado crema, crispy corn tortillas); Chicken Mole Tacos (guacamole, queso fresco, pickled onions, chicken chicharrones, corn tortilla); Eggs Benedicto (poached eggs, jalapeño cornbread, sautéed spinach, chipotle hollandaise; and Torrejas(French toast, orange agave syrup, pineapple, mango, candied walnuts, whipped cream). Dios mio, this is gonna be good!

Price $115.00
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Tuesday, January 24, 7pm: A Winter Feast with Michael Rouleau of Sbraga
Top Chef winner Kevin Sbraga’s eponymous flagship is a modern American restaurant located on Philadelphia’s vibrant Avenue of the Arts. Sbraga’s Michael Rouleau is a chef of pure dedication, having started as a line cook on the opening team of Sbraga’s 2011 launch, working his way up to lead line cook, private events chef, and most recently, Chef De Cuisine. Rouleau develops, executes and oversees the seasonal, globally-inspired tasting menus for which Sbraga is known. For his January appearance at COOK, Rouleau’s tasting menu is an homage to winter: "Clam's Casino" Amuse Bouche; Winter Squash Soup with coconut, curried vegetables and ra's el hanout; Conchiglie with clams, pork sausage and fennel gremolata; Root Beer Braised Short Rib with parsnip, braised greens and granola; and Coffee Mousse with hazelnuts, mascarpone and cocoa nibs.

Price $170.00
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Wednesday, January 25, 7pm: Wine + Swine with Mitch Skwer of The 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. Be among 16 lucky guests to enjoy a dinner of porky pairings: ham cultured butter baguette (paired with Domaine Chevalier Crozes Hermitage Blanc 2014); country pâté with mustard (paired with Yves Cuilleron Syrah Rosé 2014); salad lyonnaise with frisée, lardons and egg (paired with Domaine Berane Cotes du Ventoux 2014); choucroute garni with cured meats, sauerkraut and potatoes (paired with Domaine Raspail-Ay Gigondas 2014); and chocolate pot de crème (paired with Méthode Ancestrale Blanquette de Limoux NV).

Price $175.00
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Thursday, January 26, 7pm: An Evening with Caitlin Mateo of Red Owl Tavern
One of Philadelphia's rising culinary stars, Chef Caitlin Mateo has honed her skills working in some of the city’s most popular kitchens. Prior to helming Red Owl Tavern in the Hotel Monaco, Mateo worked at Square 1682 since its opening in the posh Hotel Palomar, Monaco’s Kimpton-owned Rittenhouse sister hotel.  Caitlin has been delighting diners with her modern American cuisine and a simple philosophy: "use the best possible ingredients and then let the flavors speak for themselves." Join us as we welcome back Caitlin for a refined, seasonal tasting menu: Warm Duck Confit Salad with kohlrabi, cabbage, spinach, Asian pear, lentils and lingonberry mustard vinaigrette; Tavern Prawns with angel hair, winter squash, greens and spiced shellfish reduction; NY Strip with farro, parsnip and braised cippolini onion; and for dessert, Warm Donuts with vanilla chai, espresso, hazelnut and chocolate cream.

Price $165.00
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Friday, January 27, 7pm: Surf N Turf (N Tipple!) with Rich Freedman and Matt Polzin of The Olde Bar
The Olde Bar, located in Philadelphia’s landmark Old Original Bookbinder’s, is Jose Garces’ contemporary oyster bar and cocktail lounge steeped in the city’s nautical and culinary traditions. Serving oysters on the half shell, alongside a smart menu of modern re-imaginings of traditional bar snacks and a comprehensive cocktail and spirit list, The Olde Bar is at once a tribute to the city’s storied past and an updated version of one of our most beloved dining spaces. For the Olde Bar’s premiere at COOK, Chef de Cuisine Rich Freedman is preparing a contemporary surf ‘n turf feast, and given his history, you can bet this will be a most memorably meaty meal. Freedman comes from a background in meats as his great grandfather was a butcher in Italy, eventually opening a butchery in Florida where Freedman began working at age 10. Locally, he has worked at Opa and for the Philadelphia Eagles and Phillies before joining with the Garces Group. Freedman’s January menu will be complemented by beverage pairings by Matt Polzin, Beverage Manager for The Olde Bar.

Price $185.00
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Saturday, January 28, 6pm: Mano A Mano: Hands-On Cooking with Becca O’Brien of Two Birds Catering & Canning and Robin Admana of Foolish Waffles
Looking to spice things up in the kitchen? This one’s for you! Veteran COOKing instructors Becca O’Brien of Two Birds Catering and Robin Admana of Foolish Waffles (Philadelphia Magazine’s 2014 Best of Philly winner for Street Food Snacks!) are pairing up for a hands-on, Mexican-themed class. Following chips and guacamole, guests will roll up their sleeves and help prepare a fiesta of chicken tinga tostadas served with refried beans, lettuce, pico de gallo, crema, cilantro, queso fresco and lime; mahi-mahi ceviche with guacamole, fresh fried tortilla chips and grilled pineapple salsa; grilled shrimp or chicken enchiladas with salsa rojo or verde, crema, rice, beans, lettuce and pico de gallo; and, of course, flan for dessert. Que beuno!

Price $175.00
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Sunday, January 29, 6pm: An Evening with Dave Conn of Volvér
Located within the Kimmel Center, Volvér highlights Chef Jose Garces’ culinary travels around the world. The ever-evolving 8-course and 12-course tasting menus emphasize seasonal ingredients prepared with modern techniques that capture and amplify their inherent flavors. Upon its 2014 opening, Volvér was named Best New Restaurant by Philadelphia Magazine as well as one of the 10 Best Meals Worth Traveling For by The Village Voice. We are thrilled to host Volvér at COOK for the first time ever with a six-course menu prepared by Chef de Cuisine Dave Conn: a Trio of Snacks including Banh Mi, Porcelet, Broad Bean Pate, Pickled Serrano Chile; American Hackleback Caviar, Yuba Chip, Nasturtium; and Iberico Madeline, St Stephen Crema; followed by Foie Gras, Quince, Mole Poblano, Orange; Winter Lettuces, Champagne Vinaigrette, La Peral, Asian Pear, Cashew Milk Crisps; Binchotan Otoro, White Oak Grilled Bluefin Tuna Belly, Hakurei Turnip, Kumquat, Bordelaise; Gyu Katsu, A5 Miyazaki Wagyu Sirloin, Sweet Potato Miso, Kohlrabi Slaw, Teriyaki; and Dark Chocolate Sphere, Coffee Ice Cream, Hazelnut Feuilletine, Lemon Confit, Meringue. Conn, has been cooking with Chef Garces since 2005, beginning at his iconic first restaurant, Amada. Prior to his post at Volvér, Conn has served as chef de cuisine at numerous Garces restaurants including Tinto, Village Whiskey, JG Domestic and, most recently, The Olde Bar. Trust us, you don’t want to miss this!

Price $195.00
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Tuesday, January 31, 7pm: In The Mood For Seafood with Brett Naylor of Oyster House
Suffering from ‘down the shore’ withdrawal syndrome and craving fresh seafood? We get you. There’s no better time than the present for Brett Naylor of Oyster House to return to COOK. This January, Oyster House Executive Chef Brett Naylor is cooking up a seafood spectacular: raw oysters, east and west; smoked and marinated mackerel with sour cream, lentil and dill salad; hickory wood grilled oysters; clam and bacon chowder; braised monkfish tail with polenta; and there will be dessert, but it’s a surprise. This will be a seafood lover’s dream!

Price $175.00
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