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Friday, December 1, 6pm: Bubbles Around the World with Ashley Costanzo of Vintage Imports
Not that we need an excuse, but with New Year’s Eve approaching, there’s no better time to pop some bottles of bubbles. 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 varieties: Schild Estate Sparkling Shiraz, Barossa, South Australia; Col di Luna Prosecco, Veneto, Italy; Casas del Mar Rose Cava, Penedes, Spain; and Forget Brimont 1er Champagne, France. Please note that no full dinner will be served, but there will be light bites.

Price $100.00
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Saturday, December 2, 1pm: Cookies from Around the World with Peter Scarola of R2L
This December, join Peter Scarola, pastry chef for Daniel Stern Restaurants since 2008 and at R2L since its 2010 opening, for an afternoon of delicious holiday cookie making. Peter, who has been recognized as a Rising Star Pastry Chef of Philadelphia through StarChefs.com, will lead a globe-trotting tasting tour of holiday cookies, including anis bredele (Alsace, France), speculoos (Netherlands), pizzelle (Abruzzo, Italy), almond crackles (America), cuccidati (Sicily), pfefferneusse (Germany) and alfajores (South America). This class will be slightly hands-on with Peter taking volunteers to help out. Guests will sample some of the cookies, while taking the rest home – a perfect gift for a loved one, but if you’re not sharing, we can’t blame you!

Price $100.00
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Sunday, December 3, 2pm: Vegan Holiday Sweets with Shannon Roche and Meagan Benz of Crust Vegan Bakery
Got vegetarians or vegans coming over this holiday season? Then this is the perfect class for inspiring selections that will satisfy all of your guests’ sweet teeth at your next holiday party! 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: gingerbread cookies, sugar cookies with royal icing glaze and pound cake.

Price $85.00
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Wednesday, December 6, 7pm: Amazing Grace: Wine Dinner with Scott Megill and GM Elizabeth Megill of Grace Winery
Located in the idyllic Brandywine Valley, Grace Winery operates on a historic estate that features a charming inn, vineyard and a converted barn house tasting room showcasing Grace Winery selections. In the wine cellar of the tasting room is an intimate dining room, where Chef Scott Megill designs seasonal pairing menus that highlight the estate’s boutique wines. 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. Scott’s December COOK menu is a testament to his focus on local, seasonal and farm-to-table ideals. Scott’s wife Elizabeth, who is also the General Manager at Grace Winery, will be joining us for a wine pairing menu of 3 amuses (Farm at Doe Run Dragonfly and cranberry compote on sourdough toast; butternut squash soup shooter with savory apple fritter; and herb Gougeres and roasted cauliflower), followed by beet and salmon tartare with quail egg and chamomile apple butter (paired with Grace Winery Pinot Gris); smoked pheasant with sweet potato, wild rice and greens (paired with Grace Winery Reserve Chardonnay); elk striploin with brussels sprouts and sunchokes (paired with Grace Winery 1734 Red Blend); and a cheese/dessert combo of mini baked “brie,” stuffed crêpe, Farm at Doe Run Hummingbird and Birchrun Hills Fat Cat cheeses with accoutrements (paired with Grace Winery Rosé).

Price $170.00
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Thursday, December 7, 7pm: Private Philadelphia Magazine Event

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Friday, December 8, 12pm: Private Event with Malik Ali of The Ugly Duckling

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Saturday, December 9, 6pm: Cocktails and Smorgas: The Art of Swedish Holiday Entertaining with Johanna Kindvall, Author of “Smörgåsbord” and Tenaya and Andre Darlington of The Darlingtons
Johanna Kindvall’s Smörgåsbord is an illustrated cookbook, celebrating the classic breads and savory foods of a Swedish smörgåsbord, a buffet that can be enjoyed for parties and holidays as well as for snacking and small meals. These traditional spreads represent Nordic cuisine’s balance of sweet, sour and salty flavors with dishes like cured herring, gravlax, cold cuts, pickles, salads, and meatballs. This December, Johanna is treating 16 lucky guests to a cocktail pairing menu treatment of the smörgåsbord tradition. For the cocktail side of things, we’ve invited Tenaya Darlington, aka Madame Fromage, and her brother Andre, whose own “The New Cocktail Hour” is a wonderful go-to guide to pairing cocktails with small bites and festive spreads. The trio’s holiday-focused smörgåsbord includes a cucumber-aquavit cocktail paired with pickled mustard herring (pickled herring in creamy mustard sauce with chopped eggs, red onions, dill and dark rye bread); seaweed bellini paired with smoked fish smörgås (hot smoked salmon with fresh pickled vegetables on rye crispbread); star anise whiskey sour paired with cured Christmas ham (cured ham, whole grain mustard, pickled mustard seeds, preserved fruit and cheese with vörtbröd, a traditional Swedish malt bread); Queen’s cocktail paired with parisare, aka the open faced burger (beef and pickled beet patty on toasted sourdough bread with roasted root vegetables, horseradish relish and pickles); and glögg, a Swedish mulled wine, paired with ginger cookies and an assortment of cheese. Each guest will receive a copy of Johanna’s “Smörgåsbord.”

Price $155.00
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Sunday, December 10, 12pm: Puerto Rican Christmas with Diana Sabater
The holidays in Puerto Rico usually last a couple of months and require bulk preparation of certain key meals that are must haves for the festivities. Regardless if gatherings are planned or spontaneous, Puerto Ricans love to party with food and drinks alongside family and friends. This December, Diana Sabater will bring her home, Puerto Rico, to COOK. Chef, caterer and entrepreneur Diana is known as the cop-turned-chef. After ten years in the Philadelphia Police Department, she pursued her dreams of becoming a chef, appearing on Food Network’s Chopped and winning three times, becoming the Ultimate Grand Chopped Champion! Guests will experience traditional food served during holiday celebrations as well as learning how to prepare some of the island’s main celebratory dishes, including pasteles (similar to tamales, made with root vegetables and traditionally filled with pork); mofongo with shrimp criollo (fried plantains smashed, seasoned and drenched with a savory shrimp in tomato sauce and Caribbean herbs); and popular party favorite arroz con gandules (rice with pigeon peas). Plus, to get everyone in the holiday spirit, guests will enjoy a glass a coquito, Puerto Rico’s equivalent of eggnog. Ticket sales from this class will be donated to Ricky Martin Foundation for Puerto Rican Hurricane Relief.

Price $125.00
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Tuesday, December 12, 7pm: A Holiday Ham Jam with Nick Macri of La Divisa Meats
Chef-turned-butcher-shop owner, Nick Macri of Reading Terminal Market’s La Divisa Meats, returns to COOK this December for a dinner devoted to the holiday dinner pièce de résistance: ham! And we’re not talking about that sliced deli counter stuff; ham is the proper term for a fresh pork leg. Meat Man Macri will not only butcher a whole leg for the class, but he will serve guests a menu of prosciutto shaved brussels sprouts; "ham and cheese" lasagna with smoked ham, alpine cheese and fresh pasta; cider brined ham with crackling, gratin potatoes and greens; and pizzelles with whipped mascarpone and coffee. Before opening his own charcuterie-butcher shop, Macri worked at such iconic Philly restaurants as Southwark and Osteria. If you love ham, this one’s your jam!

Price $160.00
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Wednesday, December 13, 6pm: Seasonal Sipping with Robert Burke of Boardroom Spirits
With a distillery nestled in the heart of Lansdale, Boardroom Spirits produces quality liquors without artificial coloring, sweeteners, preservatives or other additives. Boardroom partnered with the internationally recognized, forward-thinking Corvinus University of Budapest, Hungary to conduct their R&D. Boardroom Sales Manager Rob Burke returns to COOK this December for the perfect way to get you in the holiday spirit – an evening of seasonal cocktail creations! Cocktails include Tequila Mockingbird (tequila blanco, lime juice, black peppercorn infused Boardroom Beet Specialty, agave nectar); Spiced Pear Collins (Boardroom Spirits Bartlett Pear Brandy, Boardroom Gin, clove and rosemary simple syrup, lemon juice); D’Anjou Pear Brandy Sidecar (Boardroom Spirits D’Anjou Pear Brandy, Boardroom Triple Sec, lemon juice); and The Smoked Apple (Boardroom Spirits Red Delicious Apple Brandy, Ilegal Joven Mezcal, lemon juice, dark maple syrup, black walnut bitters). Cocktail Recipes will be provided so that you can wow your own guests at your next holiday gathering! Please note that no full dinner will be served, but there will be light bites.

Price $110.00
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Thursday, December 14, 7pm: COOKbook Author Series: Cook For Your Life with Ann Ogden Gaffney
The holiday season is a special time of year, with food being a huge part of the celebration. Healthy eating doesn’t have to go by the wayside, but nutritious meals don’t have to be dull and boring either. James Beard nominated cookbook author Ann Ogden Gaffney believes that good food is delicious food. The fact that it’s a healthier choice should seem like an afterthought. Ann’s cookbook COOK for Your Life takes its name from Ann’s same-named organization that provides patients and families affected by cancer with therapeutic cooking skills and techniques that she herself learned during her own fight against breast cancer. Ann’s programs have received funding from the National Institutes of Health and have been embraced by medical institutions at Columbia University, Mount Sinai, American Cancer Society and more. Using recipes from her book, Ann will prepare a festive holiday meal that hits all the high notes while providing easy hacks that will help you combine real eating pleasure with great nutrition all year round. Ann’s from-the-sea feast includes grilled shrimp and leek salad; Spanish tapas style cod with chickpeas and peppers; slow baked fish with lemon and capers, cauliflower puree and endive and watercress salad; and for dessert, honey roasted plums with  mascarpone. A copy of "Cook for Your Life" is included in the class.

Price $155.00
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Friday, December 15, 6pm: Private Event with Eli Collins of a.kitchen + a.bar

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Saturday, December 16, 1pm: Gingerbread House Making with Kelly Anne Davis, Culinary Instructor
Encourage your little gingerbread general contractors to tap into the holiday spirit at this lighthearted afternoon led by Kelly Anne Davis! Gingerbread houses are one of our most popular (and delicious) holiday traditions, and Kelly Anne will share tips on how to make your tasty abode look as beautiful as it tastes. All construction materials necessary to build the house of your dreams will be provided, and we can guarantee there will be no evil witches in attendance. Recommended for ages 5 to 12. Parents of younger kids are welcome to stay; otherwise feel free to leave and return after class!

Price $55.00
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Saturday, December 16, 7pm: Private Event

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Sunday, December 17, 6pm: An Evening with Matthew Gansert of Jaxon BYOB
Jaxon is a small, quaint BYOB restaurant located in Northern Liberties. It is the exact opposite of owner Toni Schiro’s previous popular late night spots, The Latest Dish and Fluid. By contrast, Jaxon is a cozy, whitewashed 22-seat jewelbox of a restaurant, with an evolving menu overseen by Chef Matt Gansert, whose eclectic resume includes Pub & Kitchen, Rex 1516 and Will BYOB. Craig Laban of the Philadelphia Inquirer praised Gansert’s “ever-changing menu [that] roams wide through various cultures and techniques while staying rooted in current local ingredients and seasonality.” Don’t miss Gansert’s return to COOK this December!

Price $160.00
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Monday, December 18, 7pm: Private Event with Becca O’Brien of Two Birds Catering and Canning

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Tuesday, December 19, 1pm: Private Event with Laura Frangiosa

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Wednesday, December 20, 12pm: Private Event with Nick Macri of La Divisa Meats

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Wednesday, December 20, 7pm: Offally Good with Ari Miller of Watkins Drinkery
In modern Roman cuisine, offal is referred to as quinto quarto, or the "fifth quarter.” The term has a double meaning – first, organs amount to about a fourth of the weight of the butchered animal and second, offal in Roman cooking is at least as important as any of the outer quarters. So do as the Romans do and join us for a meal that puts offal front and center, prepared by Watkins Drinkery Chef Ari Miller. Ari’s culinary roots began during a decade spent in Israel where he was the dining reviewer for The Jerusalem Post. He transitioned into the professional kitchen, and upon returning to his native Philadelphia, he worked at Percy Street BBQ, High Street On Market and Philadelphia Distilling. With offal provided in part by Primal Meat Supply, a local purveyor and meat subscription service, Ari’s menu consists includes cocoa nib scrapple, soft pretzel, fried quail egg; almonds, sweetbreads, greens and radish salad; heart tartare; foie and duck sausage, egg yolk raviolo; and blood meringues with chocolate panna cotta.

Price $150.00
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Thursday, December 21, 6pm: Private Event with Joncarl Lachman of Noord, The Dutch and M Restaurant

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Saturday, December 23, 12pm: Private Event with Rich Freedman of The Olde Bar

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Saturday, December 23, 7pm: Private Event with Nick Macri of La Divisa Meats

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Wednesday, December 27, 7pm: Cooking with (and Drinking!) Sparkling Wine with Joncarl Lachman of Noord, The Dutch and M Restaurant
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; The Dutch, his casual breakfast and lunch spot that combines elements of traditional Dutch fare with Pennsylvania Dutch cookery; and most recently M Restaurant, the charming restaurant located within the Morris House. 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 2017 and welcome the New Year!

Price $170.00
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Thursday, December 28, 6pm: A Very Vegan New Year’s Eve Happy Hour with Christina Martin of Cooking to Nourish
With a new year inevitably come resolutions to eat healthier. Philadelphia-based vegan chef and healthy food advocate Christina Martin returns to COOK to help you kick off 2018 with a vegan bang. While working toward her culinary degree, Christina 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. So if you’re looking for inspiration for your upcoming New Year’s Eve party (or any celebration, vegan or not), join Christina at COOK as she prepares a happy hour spread of mini “crab cakes.” vegan cheese ball bites, stuffed mushroom caps, caramelized onion and pizza flatbreads, kofta ball sliders, and pear dulce de leche. Plus, what’s a happy hour without cocktails? Guest will also enjoy New Years Resolution Cocktail as well as a Champagne Cocktail.

Price $115.00
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Friday, December 29, 7pm: Fast, Fun and Delicious Ways to Amp Up Your New Year’s Eve with Jenn Grosskruger of Ocean Prime
If you think steak dinner when you hear New Year’s Eve, we’ve got you covered. Jenn Grosskuger of Ocean Prime is headed our way to provide tips on how to step up your New Year’s Eve game. Ocean Prime is a modern American restaurant and lounge from renowned restaurateur Cameron Mitchell specializing in incredible seafood and prime steaks. Executive Chef Jennifer Grosskruger has risen quickly through the ranks at Ocean Prime. Born and raised in Heidelberg, Germany, Jenn is a graduate of the Le Cordon Bleu College of Culinary Arts in Orlando, Florida. This December, toast 2018 with a pomegranate sparkler cocktail (pomegranate grenadine, lemon, elderflower, vodka, champagne float), followed by a deliciously  decadent menu of ‘steak and Eggs’ (black truffle caviar deviled egg with steak tartare toast and garlic aioli); roasted red beet salad with Sonoma goat cheese mousse, herb salad and almond brittle; petite filet mignon with lobster gratin, cabernet jus, asparagus and jalapeño au gratin potatoes; and for dessert, dark chocolate cake with strawberry semifreddo, ganache and pop rock. This will be one PRIME party!

Price $165.00
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Saturday, December 30, 1pm: Sweet and Savory Winter Pies with Joe Green of Affinity Confections
Before you devote yourself to those healthy eating New Year’s resolutions, treat yourself to an afternoon of pie and nothing but pie, both sweet and savory. All you need to know about crusts, fillings, toppings and more will be covered by Joe Green, owner of Affinity Confections. 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. Joe will serve (and demo components of) three pies: beef brisket pot pie (tender beef brisket with sweet potatoes, peas, onion, garlic in a savory brisket gravy); sweet potato pie (flaky toasted pecan pie crust filled with a sweet potato filling); cranberry apple tart (pie crust filled with fresh cranberry and apple compote, topped with a cinnamon crumb topping). Pie, oh my, indeed!

Price $85.00
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Thursday, January 4, 7pm: French Winter Classics with Kenny Bush of Bistrot La Minette
Due to popular demand, we have released hightop table seating to this previously sold out class. THESE DISCOUNTED SEATS ARE NOT AT THE COUNTER, but the menu and experience are the same. Bienvenue, Francophiles! Queen Village’s Bistrot La Minette is Philadelphia’s homage to authentic French bistro cooking. Join Executive Chef, Kenneth Bush, for a wintry stick-to-your-ribs menu that is sure to make you exclaim ooo la la: mushroom soup with black truffles; salade d’endives (endive, walnut, pear, blue cheese); cassoulet (hearty stew of beans, pork, lamb and duck confit); tarte tatin (caramelized apple tart). Chef Kenneth grew up cooking by his mother’s side. Though he originally intended on training as a chef, he couldn’t turn down his acceptance to Yale University. After graduating Yale in 2001, he managed restaurants in Maryland and Washington DC. In 2009, he moved to Philadelphia and changed his focus to the kitchen. Here in Philly, he spent three years with Bistrot La Minette, working his way up from the garde-manger station to the lead Sous Chef. In 2012, he left the Bistrot to work for Garces Trading Company as a sous chef before returning to Bistrot as the Executive Chef in January 2014.

Price $160.00
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Friday, January 5, 6pm: Spanish Wine Crawl with Ashley Costanzo of Vintage Imports
When you think of Spanish wines, you undoubtedly think albariño and rioja, and while there’s nothing wrong with either of those, there’s a lot more Spain has to offer. Few nations can rival both the diversity AND the bang-for-your-buck value of Spain. Since Spain is essentially a peninsula, the climate varies from region to region, which contributes to the wide range of wines that are produced. Unlike France or Italy, where estates are rooted in centuries-old traditions, Spanish producers are still seeking out new terroirs, using new techniques and technologies on grape varieties that have been pushed aside by commercial varieties. But don’t take our word for it! Join Ashley Costanzo of local importer and distributor Vintage Imports for a tasting tour of Spanish wines: Ulacia Blanco, Txakolina, Basque (Hondarribi); Granbazan "Etiqueta Verde" Albarino, Rias Baixas, Galicia; Castillo del Baron Monastrell, Yecla; Godelia Tinto, Bierzo (Mencia); and Lustau East India Solera, Jerez, Andalucia. Please note that no full dinner will be served, but there will be light bites.

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

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

Price $100.00
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Tuesday, January 9, 7pm: Nyonya Dinner with Ange Branca of Saté Kampar
In the 15th century, the close trading relationship between Malaysia and China resulted in a royal marriage between the Sultan of Melacca, Malaysia and a princess from the Ming Dynasty. The princess’s royal entourage of nobles and servants settled in Malaysia and eventually grew into a class of Straits-born Chinese known as Peranakan. Over centuries, Babas (Peranakan males) and Nyonya (Peranakan females) developed a distinct fusion of language, culture and food. Taste the unique blend of the two cultures at this Nyonya Dinner, prepared by Ange Branca of Saté Kampar. Located in the heart of East Passyunk Avenue, Saté Kampar serves authentic Malaysian fare. How authentic? Chef-Owner Angelina Branca’s godmother is a recipe writer and preservationist, and many of the BYOB’s recipes come directly from Angelina’s hometown. Malaysia’s cuisine reflects its past, as a hub on the Spice Route, connecting China to Central, South and Southeast Asia; think of it as the original Asian Fusion, before such fusion became trendy in the West. Ange’s Nyonya feast includes pie tee/popiah with kaki babi ponteng and jeruk betik; nyonya laksa; sambal timun, ayam buah keluak, nasi ulam raja and two sambals (sambal cincaluk and ambal belacan); and a surprise Nyonya dessert. Please note this meal is Halal, with the exception of the kaki babi ponteng dish. Please note dietary restrictions cannot be accommodated.

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

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

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

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

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

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

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

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

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

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

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

Price $160.00
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Wednesday, January 24, 7pm: Neshaminy Creek Brewing Company Beer Dinner with Carolyn Nguyen and Michael Sultan Of 33rd Street Hospitality
This summer Neshaminy Creek Brewing Company opened Borough Brewhouse, its public Jenkintown tasting room featuring 30 taps and progressive pub fare. The kitchen is led by Carolyn Nguyen and Michael Sultan, the duo behind Philadelphia’s Revolution Taco and 33rd Street Hospitality. The partnership is a continuation of Neshaminy Creek’s relationship with Carolyn and Michael, who have catered many events for the brewery over the past five years. Neshaminy’s “brew anything” motto is a perfect match for the chefs’ eclectic cooking styles. Take a look at the chefs’ other businesses and you’ll see tacos, Vietnamese fare, bao buns, grilled cheese and everything in between. Essentially, their no-borders cooking pairs perfectly with Neshaminy Creek’s diverse portfolio of beers. Carolyn and Michael’s January COOK menu has something for everyone: bistro style French onion Soup; local dry aged beef meatballs with arrabbiata tomato sauce, house cheese blend and garlic toast; black truffle and herb polenta with Kennett Square mushroom ragu; arroz con pollo with roasted beer can chicken, rice, black beans, avocado and garlic cilantro crema; and salted fudge brownie sundae with Neshaminy Creek stout ice cream  and buttermilk caramel. And of course, there will be seasonal Neshaminy Creek beer pairings!

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

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

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

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

Price $120.00
SOLD OUT
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Tuesday, January 30, 7pm: Dinner in Alsace with Nick Macri of La Divisa Meats
Due to popular demand, we have released hightop table seating to this previously sold out class. THESE DISCOUNTED SEATS ARE NOT AT THE COUNTER, but the menu and experience are the same. This January, make a run for the border. Not that border, but rather, Alsace, the French region on the west bank of the upper Rhine adjacent to Germany and Switzerland. Alsace was once a part of Germany, and to this day many residents in the area speak Alsatian, a language that is more German than French. Not surprisingly, when eating in Alsace, you’ll get a taste of both French and German cuisine. Chef-turned-butcher-shop owner, Nick Macri of Reading Terminal Market’s La Divisa Meats, returns to COOK for an evening devoted to the rustic, hearty, distinctive food of Alsace, including chicken and riesling soup; tarte flambée; choucroute garnie; and for dessert, gugelhupf. Nick (@MeatManMacri) has taught classes across the city, won cooking competitions, and worked in some of Philly’s top kitchens, including Osteria and Southwark. Eventually, Nick took over the Border Springs Farm stand at Reading Terminal Market to realize his dream of having his own meat-filled storefront – La Divisa Meats.

Price $155.00
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Wednesday, January 31, 7pm: Hearty Stews and Soups to Ride out the Winter with Frances Vavloukis, Health and Wellness Coach
Baby, it’s cold outside! And what better way to warm up than by mastering some new soup and stew recipes? Join veteran COOKing instructor and wellness coach Frances Vavloukis when she returns for a class on soups and stews that will include a menu of: fahki (lentil soup); chicken and rice soup; boeuf bourguignon (classic French beef stew with red wine, mushrooms and bacon; Mediterranean traditional beef stew; and ribollita (hearty Tuscan bean and vegetable stew). Throughout the meal, bountiful baskets of assorted breads will be served with fresh homemade butter! Recipes will be provided.

Price $160.00
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