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


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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. 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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Wednesday, February 1, 7pm: An Evening with Robert “Bobby” Surdam of Square 1682
Chef Robert “Bobby” Surdam has worked in restaurant kitchens, in virtually every capacity, since the age of 17. After graduating from L’Academie de Cuisine, Surdam worked in some of D.C.’s most exciting kitchens, including those operated by esteemed D.C. Chef Robert Weidmaier. Before coming to Square 1682, Chef Surdam headed up culinary operations at Ashlar Restaurant and Bar at D.C.’s Morrison House Hotel, earning high praise from Washingtonian Magazine, Zagat, DC Eater and others.  Surdam is excited to be back in Philadelphia, a city he lived in when he held the post of Chef de Cuisine at Red Owl Tavern in the Hotel Monaco. Join Surdam when he returns to COOK with a menu of Bass Crudo (spring onion, jalapeño, radish, finger lime, espelette, beet chips); Foie Gras French Toast (pomegranate, balsamic, drunken figs); Stuffed Boneless Quail (mushroom, bacon, wilted baby kale, bourbon jus); and S’mores Cheesecake (chocolate ganache, marshmallows).

Price $165.00
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Thursday, February 2, 7pm: Basque-ing in the Beauty: An Evening with Guillermo Pozos and Justin Holden of Tinto
Jose Garces’ Tinto is an intimate Basque tapas bar and restaurant serving small plates typical of northeastern Spain’s pintxo bars, complemented by the region’s ciders, sangrias and of course, a great deal of wine. The restaurant showcases the flavors of the mountainous coastal region that blurs the lines of demarcation between Spain and France. Join Tinto Chef de Cuisine Guillermo Pozos for a culinary journey to Basque country with a menu featuring: Jamón Iberico Bellota Mixto (selection of Iberico ham) and Arugula Salad (jamón serrano, figs, goat cheese, orange vinaigrette); Mussels en Escabeche (smoked paprika, piquillo peppers, capers, sourdough toast) and Bay Scallop Brochette (lemon confit, green olive, charred piquillo pepper); Kampachi Brochette (roasted turnip, Pedro Ximenez reduction, meyer lemon puree) and Mar y Tierra (Kobe beef, poached lobster, cider glaze, guindilla aioli); Colorado Lamb Chop (hazelnut romesco, charred baby onions); and for dessert, Milhojas (puff pastry, confit apple, hazelnut cream). Tinto General Manager Justin Holden will join us as well, complementing Guillermo’s menu with wine selections.

Price $175.00
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Friday, February 3, 7pm: COOK Author Series: Heart Healthy Fish Dinner with Ann Ogden Gaffney of Cook For Your Life
The New Year is here, and if you’re looking for cooking inspiration that is both heart healthy AND flavorful, this is the class for you. Seafood has a deliciously mind-boggling abundance of varieties, all of which are good for us, but many of us are intimidated by cooking seafood at home. To put you at ease, James Beard nominated cookbook author Ann Ogden Gaffney returns to COOK to prepare a menu of easy, tasty and nutritious fish dishes taken from her cookbook Cook For Your Life. The cookbook 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. Ann’s from-the-sea feast includes Grilled Shrimp and Leek Salad; Fish Tacos with Red Cabbage Slaw; Spanish Style Cod with Chickpeas and Peppers with a side of Green Beans with Chopping Board Pesto; and for dessert, Orangey Chocolate Tofu Pudding. A copy of Cook for Your Life is included in the class.

Price $145.00
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Saturday, February 4, 2pm: Sweet Chocolate Treats for Your Valentine with Abigail Dahan of Parc
French-born pastry chef Abigail 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. With Valentine’s Day right around the corner, treat yourself and/or your sweetie to some divine chocolate desserts including Chocolate Mousse; Chocolate Crème Brûlée; Milk Chocolate Truffles; Raspberry White Chocolate Heart Shaped Macarons; and Decadent Chocolate Layer Cake. Your sweet tooth will be saying merci.

Price $90.00
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Tuesday, February 7, 7pm: An Evening with Craig Polignano of Mistral
Under the direction of James-Beard Nominated Chef Scott Anderson, Mistral opened its first location in Princeton in 2013, offering a progressive menu highlighting seasonal, local ingredients. Mistral’s second location, located in King of Prussia, will be overseen by Culinary Institute of America alum Craig Polignano, who was previously the Executive Chef at the much-honored Ryland Inn. Prior to his time at Ryland, Craig was employed by the award-winning Michael Mina Group at the St. Regis Hotel in Dana Point, California as the Executive Chef of the Stonehill Tavern. Like its Princeton sibling, Mistral KOP features a fast-paced shared plates service model and fresh contemporary ingredients that produce exceptional flavors. However, KOP’s menu items will differ from Princeton’s in order to reflect the highest quality ingredients Montgomery County’s local farms, aquaculturists and butchers have to offer. Craig’s debut COOK menu includes: Selection of Canapes; Grilled Nantucket Squid Green Papaya, Thai Basil, Brown Butter; Olive Oil-Poached Trout Smoked Onion Soubise, Baby Beets; Wagyu Beef Maitakes, Celery Root, Sunchoke; and Peanut Butter Mousse Milk Chocolate, Peanut Crunch, Banana Brulee.

Price $165.00
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Wednesday, February 8, 7pm: Regional New Orleans Cuisine with Adam Zensinger of June Allan
Mardi Gras is on the way – February 28 to be exact. The term Mardi Gras (or Fat Tuesday) reflects the practice of eating rich, fatty foods before the ritual fasting of Lent. Join Adam Zensinger of June Allan when he returns to COOK for a going-out-with-a-pre-Lent-bang-style feast including: Boudin Balls with Creole Remoulade; Fried Oyster Po Boy; Crawfish Étouffée; Chicken and Andouille Gumbo; and, of course, Beignets. Adam is best known to Philadelphians for his time spent as Chef de Cuisine of Amada followed by his post at Lemon Hill. Prior to his time in Philadelphia kitchens, Chef Zensinger attended Le Cordon Bleu in Atlanta and spent eight years living in the south, where he developed a true affinity for southern culinary culture. In 2015, Zensinger and his wife Shelly, a fellow Philly restaurant veteran, founded June Allan, a catering business specializing in family-style Lowcountry cuisine. Join us, and laissez les bons temps rouler!

Price $165.00
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Thursday, February 9, 7pm: 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 evening of vegan Valentine fare delicious enough to get everyone smiling, from committed vegans to dedicated meat eaters. And 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 $145.00
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Friday, February 10, 6pm: For the Love of Sparkling! with Ashley Costanzo of Vintage Imports
Not that we need an excuse, but with Valentine’s Day approaching, there’s no better time to indulge our love for the bubbly. If your sparkling smarts are limited to Veuve (not that there’s anything wrong with that!), join Ashley Costanzo of local importer and distributor Vintage Imports for a sparkling wines 101 tasting. Ashley will be pouring the following five varieties: Contadi Castaldi Rose, Franciacorta, Lombardy; Zinck Cremant d'Alsace; Forget Brimont 1er Champagne, France; Casas del Mar Rose Cava, Penedes, Spain; and Col di Luna Prosecco, Veneto, Italy. Please note that no full dinner will be served, but there will be light bites.

Price $100.00
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Saturday, February 11, 6pm: Couples COOKing with Betsey Gerstein Sterenfeld of Essen Cooking
Roses are red. Violets are blue. Valentine’s Day is coming up fast. What are you going to do? Treat yourselves with a night at COOK when veteran cooking instructor Betsey Gerstein Sterenfeld of Lancaster’s Essen will lead couples in a class that is all about cooking together. In this hands-on class, you will learn from Betsey’s demos and how to prepare some of your own dishes, including: Shrimp Cocktail Exotique; Ricotta Gnocchi with Walnut Celery Pesto; Rack of Lamb; Baby Potato Fans; Grated Carrot Salad; and something gooey and chocolatey for dessert, of course! So come ready to learn something new (and delicious) with your sweetheart! Listed price is per person.

Price $185.00
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Sunday, February 12, 5pm: Cocktails and Confections with Local Bartender Tom Posey and Danielle Amablile of Oyster House and Mission Taqueria
We’ve hosted several cocktails-and-cheese sessions, but this, ladies and gentlemen, is our very first class devoted entirely to the pairing of cocktails and confections. On the boozy side of things, we’ve invited back Tom Posey, who after 20 years of slinging drinks has now earned the moniker ‘The Book Slinger.’ As a full-time inventory specialist for Bauman Rare Books, Tom comes across rare and eclectic cookbook and cocktail titles, and while some of these titles may not be a fit for Bauman’s catalogue, he adds them to his own personal stash that he sells via his Instagram account (@the_book_slinger). On the sweet side of things, we’re delighted to introduce guests to pastry chef Danielle Amablile of Oyster House and Mission Taqueria. A graduate of The Restaurant School at Walnut Hill College, Danielle previously crafted confections at Pod and Alma de Cuba. Join Tom and Danielle for some sweet pairings: Prosecco with Lemon Olive Oil Sorbet, paired with Warm Berry Beignets; Soyer au Alsace (vanilla ice cream, aged rum, orange curacao, pineapple juice, Crèmant d’ Alsace Brut sparkling wine, orange zest), paired with Tropical Fruit Pavlova (coconut meringues with mango curd and boozy macerated tropical fruit); Isfahan Rose(egg white, gin, lemon juice, pistachio orgeat, cream, rose water, seltzer), paired with Hazelnut and Coffee Tart; S'Mores Hot Chocolate (spiked hot chocolate with cocoa nib, vanilla bean, cinnamon), paired with House Made Marshmallow Fluff and Graham Cracker Blondies; and Lo-fi Gentian Amaro paired with Petit Fours (truffles, linzer cookies, red velvet cake). Who needs dinner when you have drinks and dessert?

Price $115.00
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Tuesday, February 14, 7pm: Viva La Chocolate: Mexico As The Origin of Chocolate with Lucio Palazzo of Loco Pez
This Valentine’s Day, skip the box of chocolates and go for something a little more adventurous. While there is some debate as to where cacao trees originated, the first known large-scale "farmer" and consumers of chocolate were the Mayans, who inhabited Central Mexico. The most popular use of the cacao bean in pre-Columbian Mexico was to produce a hot chocolate drink (nothing like the hot chocolate we know), but chocolate was incorporated in a number of traditional dishes. But enough history...what’s for dinner? Join us for an homage to chocolate’s Mexican roots as Lucio Palazzo of Fishtown’s Loco Pez cooks up some cacao creations. A member of the opening team at Zahav, Chef Palazzo was invited by Michael Solomonov to helm Xochitl, his long time Mexican venture, and so began Palazzo’s love affair with Mexican cuisine. Palazzo went on to work at La Calaca Feliz in Fairmount and Taqueria Feliz in Manayunk prior to joining Loco Pez. With Loco Pez opening a second location in the Graduate Hospital area, Palazzo continues to explore the regional specialties of our southern neighbor. Palazzo’s chocolate-themed menu includes: Foie Gras and Duck Posole with cocoa tostada; Fat Duck’s Scallops in White Chocolate Velouté with caviar and grapefruit; Beets Baked in Cocoa Nibs with old and new world spices and avocado; Duck Breast, roasted on the bone, with Oaxacan chocolate mole; and Chocolate-Salted Caramel Tart with pecans and mezcal cream. Feliz dia del amor!

Price $185.00
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Wednesday, February 15, 7pm: Private Philadelphia Magazine Event

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Thursday, February 16, 7pm: Private Event

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Friday, February 17, 7pm: Restaurant Sneak Peek: An Evening with Chris and Caitlin Rorer of KEEN
Boy meets girl. It’s a familiar tale, but when they meet in culinary school, the results are all the more delicious. Once classmates at The Restaurant School at Walnut Hill College, Chris and Caitlin Rorer are now hard at work preparing for  the opening of KEEN, which will occupy the former Astral Plane space at 17th and Lombard. In collaboration with Randy Hoppmann, a Le Bec-Fin alum who taught at Front of House at The Restaurant School, the Rorers’ concept is simple – reasonably priced American food and drink, hospitality-forward, and, given the neighborhood demographic, family-friendly. An opening date has not been made public, but you can be among the first to preview KEEN’s menu when Chris and Caitlin make their COOK debut, preparing Roasted Carrot and Garlic Hummus served with toasted bread and pickled carrots; Pan Seared Scallops with jasmine rice, sriracha butter sauce and pancetta chips; Red Wine Braised Short Ribs with mashed sweet potatoes and bacon brussels sprouts; and Nutella Cheesecake with whipped cream topping.

Price $160.00
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Tuesday, February 21, 7pm: Cheese and Sambal Dinner with Angelina Branca of Saté Kampar and Jamie Png, Local Cheesemaker
Ange Branca of East Passyunk Avenue’s Saté Kampar and local cheesemaker Jamie Png are teaming up to present a unique cheese-themed dinner, pairing American and European artisan cheeses with Malaysian sambals, sauces, and other condiments for a one of a kind flavour experience. Ange was born and raised in Malaysia and has spent the last 16 years in the USA, while Jamie was born in Singapore and settled in Australia before moving to Philadelphia. Their collaboration is a fun embodiment of their shared Southeast Asian heritage, Ange's deep knowledge of Malaysian cuisine and Jamie's cheese expertise. The duo will create a four-course dinner in which you will also learn how to make the sauces and create very distinctive flavors when cuisines combine.

Price $150.00
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Wednesday, February 22, 7pm: We’ll School Ya in Puglia with Ned Maddock of Brigantessa
Puglia is not just the heel of Italy. It’s a sun-bleached region of both bountiful farmland and Italy’s longest coastline. With plenty of sun, fertile soil, and a flat landscape, Puglia is ideal farming territory, producing around 40% of Italy's olive oil and a large portion of its wine. If Puglia is off your radar, or if you’re already in-the-know about this road less traveled, we invite you to a culinary tour of Italy’s breadbasket with Ned Maddock, Chef de Cuisine of East Passyunk Avenue’s Brigantessa. A Pennsylvania native, Ned began his cooking career several working with several James Beard award-winning chefs in Chicago including Top Chef Stephanie Izard. Locally, Ned’s experience landed him a spot in the Vetri Family restaurant group as Executive Sous Chef at Amis Trattoria, followed by a post as Executive Sous Chef at Lo Spiedo. Immediately prior to Brigantessa, Ned served as Chef de Cuisine at the acclaimed XIX, located on the 19th floor of the Hyatt at the Bellevue. Join us this February as Ned serves up Pugliese preparations, including Bruschetta con Gameri (chopped prawns on toast); Red Wine Orecchiette with Sausage and Broccoli Rabe; Slow Roasted Goat with Grilled Dough; and Torta Di Limone (lemon olive oil cake). Mangia! Mangia!

Price $175.00
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Thursday, February 23, 7pm: Destination Quebec: A Jewish Food and Drink Road Trip with Joseph Howard of Abe Fisher and Steve Wood of Luca Restaurant
Joseph Howard of Michael Solomonov’s Abe Fisher has led COOK guests on a culinary tour of two far-off lands: Brazil and Portugal. For his third COOK appearance, Joseph will be offering guests a taste of a place closer to home, but exciting nonetheless: Quebec! Quebec's traditional cuisine is as rich and diverse as the province of Quebec itself – a culinary melting pot blending, among others, French, Italian, and Jewish influences. Joseph will be joined by Steve Wood, Beverage Director of Luca Restaurant in Lancaster, PA, who will be shaking up some Québécois cocktails to get you in the spirit of things. The duo’s pairing menu begins with a welcome cocktail – Caribou, a traditional warm Canadian beverage combining syrah, pear eau de vie, walnut liqueur, maple syrup, spices and orange peel – followed by Grilled Oysters (creamed onions, white cheddar, schmaltz bread crumbs, fresh herbs, caviar) paired with "Tonique d'Ouverture" (Byrhh Grand Quinquina, fino sherry, toasted sesame tonic, celery soda); Roasted Mushrooms (with bacon jam, herbs, six-minute egg, truffle, everything spiced bagel); paired with "Torontonian Milk Punch" (a clarified blend of lemon, pineapple, spices, maple sugar, Jamaican and Trinidadian rums, Canadian rye whiskey, Fernet Branca, Angostura Bitters, English breakfast tea, whole milk); Potato Latkes (duck country gravy, foie gras, fried onion, schmaltz caramelized onion) paired with foie washed dark rum, amontillado sherry, smoked maple syrup, truffle salt, whole egg and nutmeg; Brisket (with leeks, butternut squash, brown butter, kale, garlic) paired with "Vecchio Amico" (apple brandy, sweet and dry vermouths, Cappelletti Vino Aperitivo, Smokey Rabarbaro Amaro, spiced cranberry and bitter orange shrub, smoked saffron and vanilla bitters; and Coffee Cake (maple, cinnamon, brown sugar, labne ice cream, smoked nuts) paired with "Monte & Maple Milkshake" (Calvados, Montenegro Amaro, labne and vanilla bean ice cream, maple syrup, whole milk, maple cotton candy). Oh, Canada, indeed!

Price $175.00
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Friday, February 24, 7pm: Tapas & Pintxos Wine Dinner with Jezabel Careaga of Jezabel’s and Jill Weber of Jet Wine Bar
There’s a little slice of Argentina in Philadelphia’s Fitler Square neighborhood, and it’s called Jezabel’s. Operated by Argentine expat Jezabel Careaga, Jezabel’s delivers the tastes of Argentina from her childhood, while fusing global tastes and flavors in uniquely delicious ways. Jezabel’s has recently begun hosting one-night-only tapas and pintxos nights where guests sample a variety of small snacks that are not on the daily menu. This February, Jezabel is bringing her tapas and pintxos night to COOK! Joining Jezabel is Will Weber, owner of South Street West’s Jet Wine Bar, who will be providing wine and sherry pairings for the evening. Prior to opening Jet, Rex 1516 and Cafe Ynez, Jill has spent the last two decades working in the field as an archaeologist, which has consequently provided her with a bounty of wine knowledge. Jezabel’s February menu at COOK features Pintxos with Escalivada and Piñones (roasted peppers, eggplants and onions with pine nuts), Boquerones (white anchovies in vinegar) and Asparagus Blancos Envueltos en Jamón Serrano (white asparagus wrapped with Serrano ham); Tortilla de Patatas (traditional Spanish potatoes omelette) with Pulpo a la Gallega (Galician octopus); Chorizo a la Sidra (Spanish chorizo sautéed in apple cider) and Gambas al Ajillo (sautéed garlic shrimps) with Grilled Vegetables; and for dessert, Flan. So connect with your inner gaucho and come hungry!

Price $170.00
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Saturday, February 25, 12pm: Spice Up Your Winter with Joshua Bullock and Ian Natowsky of Farmer’s Keep
There is no better time than the dead of winter to spice things up in the kitchen. When spring greens and summer produce seem like long-lost friends, your spice pantry can offer a heartwarming respite from winter’s chill. This February, come in from the cold for a spiced-up lunch prepared by Joshua Bullock and Ian Natowsky of Farmer’s Keep. Philadelphia is experiencing a boom in healthy, fast-casual spots, and among Center City’s farm-to-city eating establishments is Farmer’s Keep. Focusing on healthy, creative cuisine that caters to all diets, the daily menu is entirely allergen-free (gluten free, dairy free, egg free, peanut free, tree nut free, shellfish free) and promotes the importance of local, organic and sustainable ingredients. Farmer's Keep is preparing a spiced up lunch including Homemade Apple Cider; Winter Green Salad (mixed greens, baby spinach, spiced pumpkin seeds, sweet potato, cranberries, pomegranate vinaigrette); and Spicy Apple Cider Quinoa (golden quinoa, apples, parsnips, arugula, spicy cinnamon dressing); and Carrot Curry Chicken (served over roasted root vegetables and mixed grain rice).

Price $95.00
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Sunday, February 26, 6pm: Winter in the Mediterranean with Keith Ahern of Broad Table Tavern and Chef JJ Kern
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. Early in his cooking career, Keith migrated to South Carolina where the unique flavors and techniques of Low Country cuisine became the foundation for Chef Ahern’s evolving culinary style. 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. For his February COOK appearance, Keith will be joined by his buddy (and former Salamander colleague) Chef JJ Kern. The duo will be preparing a winter Mediterranean feast of Lardo Toast (cured lardo, olive and blood orange tapenade); Scallop and Lobster Triangoli (chive buerre fondue, sturgeon caviar); Rabbit Porchetta (lemon tomato sugo, cipollini, fresh herbs); Braised Veal Cheek (broccoli rabe, maitake mushroom, Calabrian chili, veal sherry jus); and for dessert, “Cappuccino” (coffee semifreddo, hot amaretto foam, candied pine nuts).

Price $165.00
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Tuesday, February 28, 7pm: Cooking Like Grandma, If Grandma Went to Culinary School with Joncarl Lachman of Noord, Neuf and The Dutch
Prior to returning to Philadelphia, Joncarl Lachman owned two restaurants in Chicago – HB and Vincent – and it was in the Windy City that a reviewer compared Joncarl’s cooking to Grandma’s, if she went to culinary school. And if you’ve been to any of Joncarl’s restaurants here in Philadelphia – Noord, Neuf and The Dutch – you’d agree. Joncarl aims to make guests feel as if they are dining at a friend’s or family member’s house rather than at a formal restaurant. With jovial service, generous portions and an absence of pretense, his is home cooking done with technical know-how and finesse. So, this February, you’re invited to COOK for a chef-y grandma style evening of what Joncarl is known for – flavorful soups, comforting stews and plenty of laughs.

Price $165.00
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