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OUR FEBRUARY CLASSES WILL GO ON SALE MONDAY, JANUARY 7 AT 2PM.

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Saturday, December 1, 1pm: Happy Challah-Days with Carly Zimmerman of Challah for Hunger
Saturday, December 1, 1pm: Happy Challah-Days with Carly Zimmerman of Challah for Hunger
Challah for Hunger brings people together to bake and sell challah bread to raise money and awareness for social justice. Their network of 78 chapters around the world engages 3,500 volunteers annually. Their volunteers, who are college students, come together as a community, bake bread, learn about hunger in their community and abroad, and sell the bread to raise funds for charities fighting hunger. Join Challah for Hunger’s Carly Zimmerman at COOK when she will demo three different, delicious challah styles that you will, of course, sample: potato and chive challah (aka latke challah), hot cocoa challah and orange marmalade challah. This is the perfect class for the novice bread baker or those looking to expand their baking repertoire. Plus, this comes just in time for Hanukkah!

Price $85.00
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Sunday, December 2, 1pm: Holiday Desserts with Aaron Manayug of High Street Hospitality
Sunday, December 2, 1pm: Holiday Desserts with Aaron Manayug of High Street Hospitality
‘Tis the season to get your bake on! A graduate of Chicago’s French Pastry School, Aaron Manuyag is headed to COOK to demonstrate and serve a selection of festival sweet treats: bûche de noel, eggnog, chocolate bourbon pecan tart, chocolate mint marshmallows and apple cheddar pie. Aaron oversees the many pastry and dessert offerings of High Street Hospitality Group, including the pastries and desserts at High Street on Market, as well as those for sister restaurants Fork and a.kitchen. He joined the group in February 2018 after nearly eight years in Chicago, working at such esteemed restaurants and bakeries as Nico Osteria, Sepia and Floriole Bakery, most recently as pastry chef at the Loews Chicago.

Price $95.00
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Tuesday, December 4, 7pm: Private Event with Michael Vincent Ferreri of Res Ipsa
Tuesday, December 4, 7pm: Private Event with Michael Vincent Ferreri of Res Ipsa

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Wednesday, December 5, 6:30pm: Private Event with Damon Menapace of Le Virtu
Wednesday, December 5, 6:30pm: Private Event with Damon Menapace of Le Virtu

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Thursday, December 6, 7pm: Private Philadelphia Magazine Event with Reinaldo Alfonso of Frankford Hall
Thursday, December 6, 7pm: Private Philadelphia Magazine Event with Reinaldo Alfonso of Frankford Hall

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Friday, December 7, 7pm: Venezuelan Holidays with Manuela Villasamil of Puyero
Friday, December 7, 7pm: Venezuelan Holidays with Manuela Villasamil of Puyero
Located at 5th and South Streets, Puyero is a piece of Venezuela from Chef Manuela Villasmil brought into the heart of Philly. Prior to opening in 2017, Manuela, along with her husband Gil and his brother Gil and Simon Arends, noticed that Venezuela was underrepresented in Philadelphia’s vibrant dining scene, when compared to other Latin American cuisines. We’re thrilled to welcome back Manuela this December as she prepares a traditional Venezuelan holiday feast: pan de jamón (rolled bread filled with ham, raisins, and olives); ensalada de gallina y papa (chicken and potato salad); hallaca (Venezuelan tamale filled with chicken stew or chicken and pork stew); and brazo gitano (rolled vanilla cake filled with dulce de leche). Plus, to get you in the spirit of the holidays, we'll also be serving ponche de crema, a Venezuelan eggnog.

Price $150.00
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Friday, December 7, 12pm: Private Event with Malik Ali of South
Friday, December 7, 12pm: Private Event with Malik Ali of South

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Saturday, December 8, 1pm: Holiday Cookies with Joe Green of Affinity Confections
Saturday, December 8, 1pm: Holiday Cookies with Joe Green of Affinity Confections
This December, Joe Green of Affinity Confections returns to COOK for an afternoon of delicious holiday cookie making. Joe, who as a child learned quite a lot about holiday cookies from his aunt and grandmother, will show guests how to prepare the classic cookies of the season: rosemary toasted almond shortbread, snowball tea cookies, peanut butter cookies, and iced holiday cookies. Joe will also show how to use these classic recipes as the base for variations, including thumbprint cookies (shortbread with fruit filling) and chocolate chip walnut cookies. While working on his Entrepreneurship Major at Temple University’s Fox School of Business, Joe interned at the renowned Night Kitchen Bakery in Chestnut Hill. With sixteen years of baking experience under his belt, Joe Launched Affinity Confections in 2014. Affinity creates seasonally inspired confections using premium all-natural ingredients. This is the perfect class for people looking to up their cookie game this holiday season!

Price $90.00
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Sunday, December 9, 2pm: Empanada Making-101 with Jezabel Careaga of Jezabel’s
Sunday, December 9, 2pm: Empanada Making-101 with Jezabel Careaga of Jezabel’s
Looking to up your Hot Pocket game? Meet the empanada, the stuffed pastry baked or fried that you can find throughout Latin America. Empanadas, while they may be found by different names in such far-flung places as India and the Philippines, are most closely associated with Argentina. Lucky for you, there’s a little slice of Argentina in Philadelphia’s Fitler Square neighborhood – Jezabel’s, operated by Argentine expat Jezabel Careaga. At Jezabel’s, Careaga strives to deliver the tastes of Argentina from her childhood, while fusing global tastes and flavors in uniquely delicious ways. Inspired by the bakers in her family— her grandmother Julia, mother Aurelia, and aunt Sara – her pastries are an evolution of recipes she prepared as a child. Jezabel will lead guests in a hands-on empanada lesson, preparing empanadas de pollo (filled with roasted chicken and adobo) and empanadas de cebolla y queso (filled with sauteed leeks, onions and cheese), and for dessert, empanadas de pera con pastelera y dulce de leche (filled with pear and egg custard and served with dulce de leche sauce), accompanied by a selection of tea blends served at Jezabel’s Studio, Jezabel’s West Philadelphia boutique/cafe/workshop. Guests will take home their own empanada creations, just so you don’t have to reach for that Hot Pocket next time you’re craving a snack.

Price $110.00
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Monday, December 10, 7pm: Christmas in New Orleans with Laura Frangiosa and Maureen Stoebenau
Monday, December 10, 7pm: Christmas in New Orleans with Laura Frangiosa and Maureen Stoebenau
Looking to shake things up at your holiday table this year? Join Laura Frangiosa and Maureen Stoebenau, former owners of The Avenue Delicatessen, for a Christmas feast a’la New Orleans, a place near and dear to their hearts. Pick up some tricks and inspiration as Laura and Maureen and Laura get us in the spirit a few weeks early with a festive spread including traditional broiled oysters (butter, Pernod, breadcrumbs); NOLA wedge salad (pickled shrimp, hearts of palm, bacon, charred green onion buttermilk vinaigrette); smothered pork chop and acorn squash stuffed with dirty rice; bananas foster cannoli crushed praline. It’s a Lundi Gras celebration!

Price $165.00
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Tuesday, December 11, 7pm: An Evening with Austin Schafer of The Bercy
Tuesday, December 11, 7pm: An Evening with Austin Schafer of The Bercy
The Bercy is a modern take on the classic French brasserie, featuring approachable, classically inspired cuisine – an extensive raw bar, wood-fired rotisserie, fresh pastas, steakhouse chops and more – all in a chic, contemporary setting. Owners Justin Weathers and Joe Monnich first met while working at Stephen Starr’s Parc. We’re delighted to welcome Bercy’s Chef de Cuisine Austin Schafer for his COOK debut this December when he prepares a très magnifique menu including an amuse bouche smoked salmon tartine (rye and whole wheat toast with poppy seed and tarragon crème fraîche, smoked salmon pave, pickled fennel and confit lemon), followed by beet and mixed green salad (candied walnuts, apple cider and yogurt vinaigrette); chestnut and sunchoke soup (rosemary oil, sunflower seed crumble, roasted sunchokes); duck cassoulet (cannellini beans, duck confit, apple cider glazed duck breast); and for dessert, croquembouche (pastry puffs filled with coffee and vanilla pastry cream and a salted cinnamon caramel).

Price $160.00
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Wednesday, December 12, 7pm: Holiday Soul Food Feast Malik Ali and Kurt Evans of South
Wednesday, December 12, 7pm: Holiday Soul Food Feast Malik Ali and Kurt Evans of South
Soul food is a loose term used to describe regional cuisine traditionally prepared and eaten by African Americans of the Southern United States. And while the cuisine may not be the best for our waistlines, it is downright, downhome comfort food. Join Malik Ali and Kurt Evans of South for a soulful, rib-sticking holiday supper including seafood salad crostini with shrimp, crab, greens, parsley; turkey roulade with pumpkin, mustard greens, smoked cranberries, cornbread crumble; braised lamb chops with sweet potato mash, mac and cheese, spinach; and apple pie with walnuts, raisins, vanilla bean ice cream.

Price $160.00
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Thursday, December 13, 6pm: Private Event with Laura Frangiosa
Thursday, December 13, 6pm: Private Event with Laura Frangiosa

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Friday, December 14, 6pm: Private Event with Scott Megill
Friday, December 14, 6pm: Private Event with Scott Megill

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Saturday, December 15, 12pm: The Art of Mogul Cooking with Rupen Rao of Rupen’s
Saturday, December 15, 12pm: The Art of Mogul Cooking with Rupen Rao of Rupen’s
Mogul emperors ruled India from 1483 A.D. to 1858 A.D., and they took India’s culinary art to a zenith. These rulers were from Central Asia (Persia as it was then known) and they brought in exotic nuts, spices, and fruits. Their team of chefs got acquainted with India’s culinary offerings, and since they mostly ruled north of India, the culinary cuisine of north India gave birth to yet another kind of Indian cuisine called Mughlai Cuisine. The use of Persian ingredients along with Indian spices and ingredients gave birth to a delicious cuisine that is revered all over India and the world. This December join COOK veteran Rupen Rao for a walk down memory lane as he brings the Emperor's table to Philadelphia with a menu that features garlic spinach; tomato lamb stew with garlic naan; chicken pistache; shirin pulao (orange and saffron sweet rice); and sheer kurma (vermicelli Pudding). Rupen, who is a resident of Washington, DC, is an Indian cuisine chef instructor, travel chef, and an author of three cookbooks. Rupen has made it his mission to simplify Indian cuisine and make it accessible to patrons here in the United States. Each guest will receive a copy of Rupen’s “Indian Cooking: Popular Restaurant Dishes.” Recipes will be provided.

Price $120.00
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Monday, December 17, 7pm: Eating In A Winter Wonderland with Eric Leveillee of Marigold Kitchen
Monday, December 17, 7pm: Eating In A Winter Wonderland with Eric Leveillee of Marigold Kitchen
Marigold Kitchen is an upscale BYOB offering an avant-garde, New American tasting menu in a traditional, Victorian home in West Philly. Join Marigold Executive Chef Eric Leveillee for an evening that promises to be some of the most inventive and beautiful food you’ll have all this winter. Following a stint in Rhode Island, Eric returned to Philadelphia, working with James Beard Winner Greg Vernick at Vernick Food + Drink and most recently with Jeremy Nolen at Whetstone Tavern, as executive chef. While the menu is a surprise, take a look at Eric’s Instagram, and you’ll see for yourself that you’re in for a real treat – both for your eyes AND your tastebuds.

Price $165.00
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Tuesday, December 18, 5:30pm: Private Event with Nick Macri of La Divisa Meats
Tuesday, December 18, 5:30pm: Private Event with Nick Macri of La Divisa Meats

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Wednesday, December 19, 7pm: Joyeux Noël with Peter Woolsey of Bistrot La Minette and La Peg
Wednesday, December 19, 7pm: Joyeux Noël with Peter Woolsey of Bistrot La Minette and La Peg
Like the turkey on Thanksgiving in America, France has its share of traditional dishes associated with particular holidays. Join Chef Woolsey of Bistrot La Minette and La Peg for an evening devoted to the many delicious dishes typical of a French Christmas dinner. Peter spent many years living in France and working in Parisian kitchens. It was there that his dream to create a restaurant in his native Philadelphia that showcased his love of the authentic bistrot experience was born. While his Bistrot La Minette serves some of the most authentic and delicious French fare in town, his second restaurant La Peg pays homage to casual, regional American cuisine. His menus at COOK and at the restaurant feature some of the most genuine and delicious French fare in town. Can you say ooh la la?

Price $185.00
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Thursday, December 20, 7pm: Feast of The 7 Fishes with Damon Menapace of Le Virtu
Thursday, December 20, 7pm: Feast of The 7 Fishes with Damon Menapace of Le Virtu
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 Damon Menapace of East Passyunk’s Le Virtu to cook up a spectacular seafood spread: octopus salad with fennel and red onion; swordfish carpaccio with olives and capers; fried cod with garlic and peppers; grilled sardines with lemon and parsley; gnocchi with baccala and saffron; spaghetti allo scoglio with mussels, clams and calamari; stuffed-baked lobster; and (save room for dessert!) cannoli with sweetened ricotta and chocolate. You’re in good hands, as Damon’s Italian cooking pedigree is strong, having also spent time at Marc Vetri’s Osteria and Alla Spina. In addition to his resume, Damon is committed to sourcing from dedicated farmers and producers in order to provide the best-tasting food possible. But don’t take our word for it – join Damon for a meal to remember!

Price $190.00
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Friday, December 21, 6pm: How To Build The Perfect Holiday Cheese Plate with Kealan O’Donnel of Whole Foods
Friday, December 21, 6pm: How To Build The Perfect Holiday Cheese Plate with Kealan O’Donnel of Whole Foods
The cheese plate. Seemingly ubiquitous at any get together, the cheese plate deserves careful consideration – variety, texture, accompaniments, pairings and, of course, presentation. So if you’re looking to up your cheese plate game, learn from the best – Kealan O’Donnel, who works behind the cheese counter at Philadelphia’s Center City Whole Foods. Kealan’s holiday selections for this happy hour include Vacherousse d’Argental (soft ripened cow’s milk with toasted baguette, fresh honeycrisp, riesling gelee), Yellow Springs Black Diamond (ash soft ripened goat’s milk with fresh pear, arugula, black pepper, toasted sourdough), Igor Gorgonzola Piccante (with marcona almonds, raw honey, castelvetrano olives, toasted baguette) and Cabot Clothbound (aged cow’s milk cheddar with mustard, cured meat, pickles). Plus, where there's cheese, there's wine – wine selections will be offered!

Price $115.00
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Saturday, December 22, 12pm: Lunch in Johannesburg with Tova Du Plessis of Essen Bakery and Brad du Plessis of Winebow
Saturday, December 22, 12pm: Lunch in Johannesburg with Tova Du Plessis of Essen Bakery and Brad du Plessis of Winebow
Located on East Passyunk Avenue, Essen Bakery specializes in artisanal Jewish baked goods. After years of working at prestigious restaurants (Le Bec Fin, Avance and Lacroix to name a few), Chef Tova du Plessis decided to go back to her roots when she opened her first bakery. She took inspiration from the fresh-baked bread and pastries she would make alongside her mother as a child. Her food certainly reflects her Jewish heritage, but for Tova’s December appearance at class, she’s reaching back to her South African roots. Tova’s South African lunch includes biltong salad; "bunny chow” (Durban lamb curry in a loaf of bread); and for dessert, melk tert (milk tart). Plus, Tova’s husband Brad du Plessis of Winebow will be pouring South African wine selections to accompany the afternoon’s dishes.

Price $110.00
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Sunday, December 23, 12pm: Private Event with Justin Swain of Rex 1516
Sunday, December 23, 12pm: Private Event with Justin Swain of Rex 1516

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Thursday, December 27, 7pm: Cooking with Sparkling Wine with Joncarl Lachman of Noord and Winkel
Thursday, December 27, 7pm: Cooking with Sparkling Wine with Joncarl Lachman of Noord and Winkel
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, and the soon-to-open Winkel, his breakfast and lunch Dutch-inspired eatery. 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. And of course, we will be drinking the bubbly too – we can’t think of a better way to end 2018 and welcome the New Year!

Price $175.00
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Friday, December 28, 7pm: Vigilia di Capodanno: Italian New Year’s Eve with Nick Macri of La Divisa Meats and Brian Kane
Friday, December 28, 7pm: Vigilia di Capodanno: Italian New Year’s Eve with Nick Macri of La Divisa Meats and Brian Kane
It’s no surprise that Italians celebrate New Year’s Eve as they celebrate anything else – with food and drink… and lots of it! So, as the saying goes, do as the Romans do, and join us for a Mambo Italiano New Year’s Eve party with chef-turned-butcher-shop owner Nick Macri of Reading Terminal Market’s La Divisa Meats. End 2018 on a delicious note with a menu of salmon crudo with salsa verde and chilies; pasta e fagioli with fresh fusilli, borlotti beans, roasted tomato, bacon, pecorino; bolito suino with braised pork and sausage, cabbage, potato, carrot, bagnetto rosso; and chestnut panna cotta with citrus salad. Nick (@MeatManMacri) has taught classes across the city, won cooking competitions, and worked in some of Philly’s top kitchens, including Osteria and Southwark. Eventually, Nick took over the Border Springs Farm stand at Reading Terminal Market to realize his dream of having his own meat-filled storefront – La Divisa Meats. Nick will be joined by partner-in-crime Brian Kane, former beverage director at Michael Solomonov’s Zahav and Abe Fisher. Brian will be leading multiple toasts to the New Year, including a cocktail upon arrival, wine pairings and a special dessert beverage. Saluti!

Price $180.00
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Saturday, December 29, 2pm: Brew-La-La with Isabel Soto of Ox Coffee and Samar Lazzari of Stoa Takeaway
Saturday, December 29, 2pm: Brew-La-La with Isabel Soto of Ox Coffee and Samar Lazzari of Stoa Takeaway
Calling all coffee connoisseurs! Philadelphia’s Ox Coffee is a unique, independent specialty coffee shop committed to serving high-quality coffee that is harvested, processed and roasted using sustainable and organic practices. Barista Isabel Soto will be discussing the elements critical to a consistent and delicious coffee. Following a mocktail made in the Old Fashioned style (chilled Guatemalan coffee, orange blossom water, and whiskey barrel bitters), guests will sample three coffee varieties, each brewed with different techniques and paired with a small plate prepared by Samar Lazzari of Stoa Takeaway, now in operation and open to the public in South Philly’s Bok Building. Enjoy Kenyan iced pour-over using the V-60 method of brewing, paired with a sourdough toast topped with Bulgarian sheep's milk feta and a lightly dressed arugula salad; Ox 2 blend, paired with Samar’s take on kenafe, a dessert that is made with fresh unsalted cheese,  topped with kataifi (super fine wheat strands), chopped walnuts and PA maple; and Colombia (single origin) brewed via Chemex, paired with honey ice cream and fresh pears.

Price $85.00
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Sunday, December 30, 12pm: Vegan Brunch with Christina Martin of Cooking to Nourish
Sunday, December 30, 12pm: Vegan Brunch with Christina Martin of Cooking to Nourish
Hosting a New Year’s Day brunch and looking for some plant-based inspiration? While brunch commonly focuses on eggs, dairy, and cured meats, vegans are often left out in the cold. So all you vegans, this one’s for you! Join Christina Martin for a brunch that’s sure to please, regardless of your dietary lifestyle. Christina Martin is a Philadelphia-based vegan chef and healthy food advocate. While working toward her culinary degree, she had the opportunity to work in the kitchens of Blackfish, Village Belle and Vedge. She seeks to share her love for cooking through educating with a focus on teaching the basics of healthy and locally sustainable cooking. Join Christina when she returns to COOK for a vegan brunch menu of sweet potato hash; roasted jackfruit steam bun with slaw; veggie quiche with greens; and baked French toast. Plus, what’s brunch without a mimosa (or two)?

Price $110.00
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Thursday, January 3, 7pm: An Evening with Kenneth Bush of Bistrot La Minette
Thursday, January 3, 7pm: An Evening with Kenneth Bush of Bistrot La Minette
Bienvenue, Francophiles! Queen Village’s Bistrot La Minette is Philadelphia’s homage to French bistro cooking. Join Executive Chef Kenneth Bush this January when he returns to COOK up a French feast – what a way to kick off the New Year, oui? Chef Kenneth grew up cooking by his mother’s side. Though he originally intended on training as a chef, he couldn’t turn down his acceptance to Yale University. After graduating Yale in 2001, he managed restaurants in Maryland and Washington DC. In 2009, he moved to Philadelphia and changed his focus to the kitchen. Here in Philly, he spent three years with Bistrot La Minette, working his way up from the garde-manger station to the lead Sous Chef. In 2012, he left the Bistrot to work for Garces Trading Company as a sous chef before returning to Bistrot as the Executive Chef in January 2014. Bistrot La Minette features some of the most authentic and delicious French fare in town, so get ready to say ooh la la!

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

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

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

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

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Wednesday, January 9, 7pm: Southeast Asian Soups and Stews with Robin Admana and Sandy Trinh of Foolish Waffles
Wednesday, January 9, 7pm: Southeast Asian Soups and Stews with Robin Admana and Sandy Trinh of Foolish Waffles
Robin Admana and Sandy Trinh, the gals behind the wildly popular Foolish Waffles truck, are back. And this time, there won’t be waffles, but they’ll still be cooking up what they know well – the food of their family backgrounds. Robin’s Filipino heritage will combine with Sandy’s Vietnamese background for one incredible evening of Southeast Asian soups and stews (perfect for a cold winter night!): shrimp dumpling soup; arroz caldo (gingery chicken rice porridge with fried garlic, chili oil, scallion oil); bó kho (spicy braised beef noodle stew with fresh herbs and fried shallots); and for dessert, ginataang bilo-bilo (sweet rice balls, Japanese yams, sweet plantains, jackfruit, warm coconut milk broth). Foolish Waffles is a prominent member of Philly’s vibrant food truck community, earning a number of accolades including Philadelphia Magazine’s Best of Philly for Street Food Snacks in 2014 (for their banh mi waffle), The Vendy Cup as well as the Vendy’s People’s Choice Award in 2015.

Price $165.00
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Thursday, January 10, 10am: Private Event with Becca O’Brien of Two Birds Catering and Canning
Thursday, January 10, 10am: Private Event with Becca O’Brien of Two Birds Catering and Canning

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

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

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

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

Price $160.00
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Tuesday, January 15, 6:30pm: Private Event with Jim Burke
Tuesday, January 15, 6:30pm: Private Event with Jim Burke

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

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

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

Price $130.00
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Sunday, January 20, 12pm: Brunch on The High Seas with Anthony Bonnet and Len Boris of The Moshulu
Sunday, January 20, 12pm: Brunch on The High Seas with Anthony Bonnet and Len Boris of The Moshulu
The Moshulu is the world’s oldest and largest square rigged sailing vessel still afloat, and she is in fact the world’s only restaurant venue on a tall ship. Presenting inventive, contemporary classic presentations of American cuisine, Executive Chef Anthony Bonett has created a delectable selection of dishes using the finest local ingredients available to create a memorable dining experience on this landmark ship. But this January, you won’t need your sea legs to enjoy The Moshulu – Anthony is coming ashore for his appearance at COOK with a decadent brunch menu, complete with cocktail pairings provided by Moshulu Beverage Manager Len Boris: avocado toast, warm brie, caviar (paired with a blood orange mimosa of blood orange and prosecco); home cured salmon, rye, caraway, grapefruit, dill, fennel (paired with warm mulled white wine – Mayr Grüner Veltliner, St-Germain, brandy, honey, grapefruit, cinnamon, cardamom, ginger, chamomile, rose); crab quiche, potato, bacon,  charred onion, 7 Sisters Cheese, tomato jam (paired with a John Daly – Deep Eddy Sweet Tea Vodka, Pallini Limoncello, caramelized sugar, pear, basil); eggs benedict, cotto ham, creamed swiss chard, red chili hollandaise (paired with a bloody mary –bacon infused Revivalist Dragondance Spicy Gin, Von Humboldt’s Tamarind Liqueur, bacon cornbread hush puppies); classic baguette French toast, caramelized apples, candied pecans, bourbon maple (paired with a Chicoree Espresso Martini – Dad’s Hat Rye, Blue Lion Chicoree Liqueur, Kahlua, Pour Richard’s Cold Brew Coffee, agave, cinnamon sugar brûlée). Ahoy, matey, indeed!

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

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

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

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

Price $170.00
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Saturday, January 26, 4pm: Cider + Cheese Pairing Adventure with Ben Wenk of Ploughman Cider and Jamie Png
Saturday, January 26, 4pm: Cider + Cheese Pairing Adventure with Ben Wenk of Ploughman Cider and Jamie Png
Located in beautiful Adams County, Pennsylvania, Three Springs Fruit Farm is a family-operated farm that brings fresh tree fruit, berries, tomatoes, vegetables, and products made with them to markets all over the Mid-Atlantic. Founded in 1901, Three Springs Fruit Farm is recognized by Food Alliance as among the best in their field for their commitment to progressive, sustainable growing practices and land management. Recently, seventh generation 3 Springs farmer Ben Wenk began using his apples to create small batches of dry cider which he sold at local farmers markets, and from these humble beginnings Ploughman Cider was born. Ploughman is now available at over a dozen Philadelphia restaurants and is sold at Di Bruno Bros.’ Bottle Shop. This January, Ben is pairing up with local cheesemaker Jamie Png for an interactive cider and cheese pairing session. Led by Ben, guests will get to try their hand at blending cider bases with “component ingredients” that are used in the creation of Ploughman Cider varieties. Then guests will compare their blends with Ploughman’s seasonal cider selections. As you play cidermaker, Jamie will offer cheese pairing expertise with cheese selections, complemented by warm cider, Three Springs apples and jams and other accoutrements.

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

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

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

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

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