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OUR JANUARY CLASSES WILL BE POSTED MONDAY, DECEMBER 3RD AT 2PM!

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Thursday, November 1, 6pm: Private Event with Becca O’Brien of Two Birds Catering & Canning
Thursday, November 1, 6pm: Private Event with Becca O’Brien of Two Birds Catering & Canning

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Friday, November 2, 7pm: COOKbook Author Series: “Cuba Cooks: Recipes and Secrets from Cuban Paladares and Their Chefs” with Guillermo Pernot
Friday, November 2, 7pm: COOKbook Author Series: “Cuba Cooks: Recipes and Secrets from Cuban Paladares and Their Chefs” with Guillermo Pernot
Two-time James Beard Award Winner Guillermo Pernot is credited for introducing Nuevo Latino cuisine to Philadelphia. While owner of ¡Pasion! earning accolades from Gourmet, Philadelphia Magazine and Fodor’s, Pernot was also named Esquire’s “Chef of the Year.” Pernot joined Cuba Libre Restaurant & Rum Bar as the top toque in the Fall of 2006. Award-winning chef Guillermo Pernot and acclaimed author Lourdes Castro unveil authentic Cuban recipes for home cooks, celebrating the bold flavors, creative techniques, and unique inspirations of the country’s finest paladares. In his new cookbook Cuba Cooks Pernot explores Cuba, collecting dishes and stories that reveal a vibrant contemporary cuisine. Each dish has been adapted from the best private restaurants from Old Havana to Santiago de Cuba and Pernot’s own celebrated restaurant, Cuba Libre, marrying traditional foundations with modern influences. Join Pernot for a colorful and flavorful menu: frituras de malanga (a traditional Cuban street food of crispy purple taro, garlic and West Indian culantro, with tamarindo ketchup); ceviche mixto (poached lobster tail, shrimp and squid with coconut water-citrus sauce and Thai basil, cucumber salsa and coconut chips); pulpo a la plancha (truffle and citrus marinated grilled octopus, charcoal infused oil); chivito (pulled goat, mustard greens and gingered boniato puree); arroz con leche (Mami Totty’s rice pudding). Each guest will receive a copy of Pernot’s “Cuba Cooks.”

Price $175.00
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Saturday, November 3, 7pm: Private Event with Brian Ricci of Philabundance
Saturday, November 3, 7pm: Private Event with Brian Ricci of Philabundance

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Sunday, November 4, 2pm: My Grandmother’s Favorite Holiday Desserts with Joe Green of Affinity Confections
Sunday, November 4, 2pm: My Grandmother’s Favorite Holiday Desserts with Joe Green of Affinity Confections
Calling all holiday bakers! Join Joe Green of Affinity Confections this November when he returns for a dessert demo that is sure to get you in the spirit of the holidays. Every fall and winter Joe’s grandmother Jackie would make her three favorite holiday desserts that the family truly loved. This class pays homage to the late Jacqueline Bryant and some of her favorite cozy weather desserts that have been holiday staples in Joe’s family for years. Joe will demo and serve his own takes on Jackie’s classics: apple crumb pie (flaky pie crust with cinnamon apple filling finished with cinnamon crumb topping); sticky buns (brioche bun filled with freshly ground cinnamon sugar topped with a brown sugar sauce); and pumpkin cake (pumpkin cake topped with a cinnamon buttercream infused with freshly grated orange zest). 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.

Price $85.00
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Monday, November 5, 7pm: COOKbook Author Series: “The Beer Pantry” with Adam Dulye and Michael Harlan Turkell
Monday, November 5, 7pm: COOKbook Author Series: “The Beer Pantry” with Adam Dulye and Michael Harlan Turkell
There are many cookbooks out there focused on cooking with beer, but in The Beer Pantry you can learn to cook FOR your beer. Adam Dulye, executive chef to the Brewers Association, and Michael Harlan Turkell, award-winning photographer and cookbook author, have crafted more than 75 recipes that will elevate the food you eat with your craft beer from “pub grub” to chef-driven beer cuisine. Complete with beer recommendations that come with each recipe, this book is a treasure trove of ingeniously simple beer-inspired cuisine. Join Adam and Michael as they prepare a beer pairing dinner, where each dish compliments the flavor profile of craft beer selections: a snack duo of radishes dipped in hop butter and goat cheese-stuffed dates with bacon and sour ale gastrique, paired with Victory Prima Pils and Victory Sour Monkey; roasted delicata squash soup with rye croutons, paired with Yards Brawler; mushroom on toast with malted bacon and mustard greens, paired with Neshaminy Creek County Line IPA; seared salmon with caraway spaetzle and crème fraiche, paired with Boulevard Tank 7; and for dessert, butterscotch budino with brown ale caramel, paired with Dogfish Head Indian Brown. Each guest will receive a copy of “The Beer Pantry.”

Price $160.00
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Tuesday, November 6, 7pm: Restaurant Sneak Peek: Winkel with Joncarl Lachman of Noord
Tuesday, November 6, 7pm: Restaurant Sneak Peek: Winkel with Joncarl Lachman of Noord
Fun fact: When Joncarl Lachman was in the planning stages of Noord, his beloved East Passyunk BYOB that features Northern European fare, he wanted to call it Winkel. Five years later, Lachman is opening a restaurant by the name of, yes, Winkel. Located in the former More Than Just Ice Cream space at 11th and Locust Streets, Winkel, which means ‘little shop’ in Dutch, will serve breakfast and lunch with hints of Dutch inspiration, including some “greatest hits” dishes both from Lachman’s Neuf days and his Chicago eatery days. Be among the very first to enjoy a taste of Winkel, as Joncarl returns to COOK for a sneak peek menu that includes shakshuka with roasted zucchini, mint, feta and egg; red flannel hash with corned beef, root vegetables and sour; spaghetti  squash with molasses, seeds, smoked gouda, poached pear and bacon; and deep fried “Jonnathan’s raisin bread” French toast with chocolate chips, vanilla whipped cream and lingonberry caramel. Join us, and you’ll understand why we commonly refer to Joncarl as the Darling Dutchman!

Price $170.00
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Wednesday, November 7, 7pm: Private Event with Robin Admana & Sandy Trinh of Foolish Waffles
Wednesday, November 7, 7pm: Private Event with Robin Admana & Sandy Trinh of Foolish Waffles

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Thursday, November 8, 6pm: Private Event with Scott Megill
Thursday, November 8, 6pm: Private Event with Scott Megill

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Friday, November 9, 7pm: Around the (Plant-Based) World with Elizabette Andrade and Erich Smith of Cooking Alchemy
Friday, November 9, 7pm: Around the (Plant-Based) World with Elizabette Andrade and Erich Smith of Cooking Alchemy
Get your taste buds ready for a one-world flavor experience with Culinary Nutritionist and Healing Foods Practitioner Elizabette Andrade and Co-Founder Erich Smith of Cooking Alchemy. Join us for an evening of global, plant-based dishes, mindfully prepared and locally sourced. At the intersection of modern day living and ancient practices, family-owned Cooking Alchemy offers foods and services designed to transform our relationship with food and reclaim our power in the kitchen. Cooking Alchemy is mindful in their practice, intuitive in their design and ecologically conscious in their process. Elizabette and Erich’s November COOK menu features canja, a traditional Cape Verde Islands inspired soup (a hearty vegetable soup with seitan and brown rice, seasoned with traditional herbs and spices); smoky chipotle crab cakes with spicy aioli (a savory blend of oyster mushrooms, seaweed and spices served over tender butter lettuce with aioli and dill); portobello al forno (almond crusted portobello cutlet with roasted red pepper puree, herb pesto, and herb cashew mozzarella, served with a side of field greens); and for dessert, doce de papaya with spiced vanilla cream (a traditional inspired, Cape Verde Islands dessert made with candied papaya, the warming spices effects of cinnamon, nutmeg and cloves layered with spiced vanilla coconut cream). As this class is 100% plant-based, vegans are welcome!

Price $145.00
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Sunday, November 11, 1pm: COOKbook Author Series: “Searing Inspiration: Fast, Adaptable Entrees and Fresh Pan Sauces” with Susan Volland
Sunday, November 11, 1pm: COOKbook Author Series: “Searing Inspiration: Fast, Adaptable Entrees and Fresh Pan Sauces” with Susan Volland
Sear, deglaze, enhance, and serve – flavorful dinners can be that simple. Named a Best Cookbook of the Year by the Washington Post, the Seattle Times, and the Chicago Tribune,  classically trained chef and cookbook collaborator Susan Volland’s Searing Inspiration explains how to skillfully wield a hot skillet to sear entrées, then shows how a sauce can be made quickly in that same hot pan. In more than 60 enticing recipes for seafood, poultry, meats, vegetables, tofu, and eggs, Volland invites home cooks to adapt her recipes for taste, diet, and ingredient availability. Join Susan for one searing afternoon, sure to give you the confidence to invent your own quick, after-work entrees with spontaneity and creativity. Enjoy a cheese plate while Susan demonstrates the techniques covered in her book, followed by tastings of three sample dishes: seared chicken with wine-from-your-glass pan sauce; pork scaloppini with bourbon molasses glaze, persimmons and pecans; and salmon with tomato fennel oil. Each guest will receive a copy of Susan’s “Searing Inspiration.”

Price $100.00
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Tuesday, November 13, 7pm: Private Philadelphia Magazine Event with Shane Solomon of Pizzeria Stella
Tuesday, November 13, 7pm: Private Philadelphia Magazine Event with Shane Solomon of Pizzeria Stella

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Wednesday, November 14, 7pm: An Evening with Mackenson Horebe of Square 1682
Wednesday, November 14, 7pm: An Evening with Mackenson Horebe of Square 1682
Adjacent to the posh Hotel Palomar, Square 1682’s name is a tip of the hat to Pennsylvania's founding father, William Penn, who created Rittenhouse Square and four other similar plazas in order to establish urban open spaces in the heart of the city. Mackenson Horebe was recently promoted from Sous Chef to Executive Chef at Square 1682, where he continues to delight diners with modern American cuisine. Join us for an evening of sensational Caribbean-influenced dishes including warm cornbread, sorghum and honey butter; bone marrow ravioli, jerk oxtail ragout and farmers cheese; bomba rice, crispy chickpeas, coconut, madras curry and cilantro; jerk chicken, pan fried cabbage and Square 1682 hot sauce; and, as a shout out to all things Philly, brown butter and sea salt pretzel knots and homemade water ice.

Price $160.00
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Thursday, November 15, 6pm: Private Event with Damon Menapace of Le Virtù
Thursday, November 15, 6pm: Private Event with Damon Menapace of Le Virtù

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Friday, November 16, 7pm: Vegetarian Thanksgiving with Becca O’Brien of Two Birds Catering and Canning
Friday, November 16, 7pm: Vegetarian Thanksgiving with Becca O’Brien of Two Birds Catering and Canning
Thanksgiving doesn’t have to be all about the turkey. 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 ingredients 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. There’s a lot to be thankful for in Becca’s COOK menu this November, including vegan butternut squash soup with housemade "chorizo" sweet rolls; roasted vegetable risotto with herb crusted goat cheese; lentil loaf with smashed potatoes, creamed spinach, wild mushroom stuffing and gravy two ways; and pumpkin cheesecake with candied pecans, salted caramel and whipped cream. Becca O’Brien got her start in the kitchen as a child thanks to her grandmother’s Sunday spaghetti dinners, her mom's love of baking and her dad's adventurous cooking. Chef Becca has been cooking professionally, and working in restaurants for over 15 years now. And though she spent time at Stephen Starr steakhouse, Barclay Prime, she takes vegetable-forward cooking very seriously. Recipes will be provided.



Price $160.00
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Saturday, November 17, 6pm: COOKbook Author Series: “The Vermont Non-GMO Cookbook” with Tracey Medeiros
Saturday, November 17, 6pm: COOKbook Author Series: “The Vermont Non-GMO Cookbook” with Tracey Medeiros
The Vermont Non-GMO Cookbook honors the state's mission to connect with its local organic farmlands and the farmers who nurture and care for them. The book celebrates the region's esteemed organic food producers, farmers, cheesemakers, dairy farmers, and the chefs who partner with them to create delicious, innovative, organic, and non-GMO recipes. Author Tracey Medeiros is a graduate of the Culinary Arts program at Johnson and Wales University and has written several cookbooks focusing on that focus on New England regional cuisine and the sustainability movement. Tracey returns to COOK this November to share autumnal recipes from her book (and her home state): maple kale salad with toasted almonds, parmigiano-reggiano cheese and rustic croutons; crostini with arugula pesto with marcona almonds and organic white truffle oil; pappardelle with fennel cream, Italian sausage and sheep’s milk tomme; and a very Vermont ending – maple pudding. Each guest will receive a copy of “The Vermont Non-GMO Cookbook.”

Price $155.00
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Sunday, November 18, 3pm: Alpine Cheese: Old World vs. New World Tasting with Kealan O’Donnel of Whole Foods
Sunday, November 18, 3pm: Alpine Cheese: Old World vs. New World Tasting with Kealan O’Donnel of Whole Foods
With temperatures outside dropping, it’s the perfect time to explore alpine cheeses, which are at their peak during this season. Alpine cheese refers to Swiss, French or Italian cheese made in the Alps according to centuries-old traditions and methods. Because of the varied vegetation on which the alpine cows feed, these cheeses are rich and complex, and yet are some of the most accessible cheeses out there. Join Kealan O’Donnel of Whole Foods for a Alpine crash course, with Old World vs. New World comparison tastings of three Alpine cheese styles: Gruyère (Emmi Special Reserve vs. Crown Finish Caves Alpine Tubby, accompanied by fresh honeycrisp apples); Raclette (Emmi Standard Raclette vs. Spring Brook Farms Reading Raclette, accompanied by sliced roasted potatoes with Reading Raclette melted on top); and Pyrenees Style (Ossau Iraty vs. a TBD surprise cheese, accompanied by black pepper crêpe with brûlée cheese and pickled blueberries).

Price $90.00
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Monday, November 19, 7pm: Regional Mexican Cooking with Owen Lee of Park Plates Restaurant
Monday, November 19, 7pm: Regional Mexican Cooking with Owen Lee of Park Plates Restaurant
As chef-owner of the 50-seat BYOB Park Plates in Elkins Park, Owen Lee continues his quest to impart flavors on dishes that are inspired by his extensive travels. With his Cuban ancestry, fluency in Spanish as well as his travels through the United States, Thailand, Mexico and the Caribbean, Owen developed a keen interest in world cuisines. After graduating from the Culinary Institute of America, he returned to Philadelphia and worked as a chef for various restaurants and catering operations, including his own Cibucán, a Latin American tapas style restaurant. Owen also worked as a traveling chef for The Rolling Stones, Neil Diamond, and Olympic gold medalists Brian Boitano and Katarina Witt. This November, Owen shares his love for regional Mexican cooking. Following a demonstration of handmade tortillas, enjoy a sampling of salsas and dips, including sikil pak (Mayan pumpkin seed dip), radish and tomato salsa and Yucatan style salsa; pork tamales steamed in swiss chard; pan seared shrimp with corn dumplings in green mole; and Mexican hot chocolate with chile and almond.

Price $160.00
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Tuesday, November 20, 7pm: An Evening with Joe Monnich and Steve Gullo of Stove & Tap
Tuesday, November 20, 7pm: An Evening with Joe Monnich and Steve Gullo of Stove & Tap
Lansdale’s Stove & Tap is known for rustic pub fare prepared with the freshest, local ingredients. This November at COOK, Chef Steve Gullo and Sommelier Joe Monnich are doing something a little different. The Stove & Tap duo are treating sixteen lucky COOK guests to the finer things in life – caviar, oysters, foie gras and more. Indulge in life’s little luxuries, including a domestic caviar trio (caviar egg toast with transmontaneous caviar; buckwheat crêpe, crème fraiche, and paddlefish caviar; smoked salmon rosette with smoked trout roe); oysters thermidor with tasso ham, leeks and balon oysters; foie gras brûlée with pistachio and dried cranberry; lobster fra diavolo with saffron spaghetti and Calabrian chili; seared Wagyu with crispy panisse and maitake mushrooms; and chocolate hazelnut caramel tart. Plus, each course will be paired with a wine selection, chosen by Joe Monnich. So go ahead – treat yo’ self!

Price $170.00
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Sunday, November 25, 12pm: Soul Food Brunch with Malik Ali of SOUTH
Sunday, November 25, 12pm: Soul Food Brunch with Malik Ali of SOUTH
Soul food is a loose term used to describe regional cuisine traditionally prepared and eaten by African Americans of the Southern United States. And while the cuisine may not be the best for our waistlines, it is downright, downhome comfort food. Join Malik Ali, Sous Chef at the southern food haven SOUTH, for a rib-sticking, finger-licking brunch including breakfast mac and cheese with sausage, potato and spinach; chicken and biscuits with cheddar biscuits, and country gravy; and red velvet waffle with Kahlua ice cream, cashew crumble and chocolate. Prior to his post at SOUTH, Malik worked at Joncarl Lachman’s Noord and Neuf, Lachman’s and Lee Styer’s The Dutch, followed by The Blue Duck and The Ugly Duckling. Recently honored by Zagat as a finalist for their 30 Under 30 list, Malik is indeed one to watch!

Price $110.00
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Monday, November 26, 6pm: CBD Delicious: Incorporating CBD Into Your Cocktail Experience with Max Tuttleman of Bouquet and JB Bernstein and Lateefah Curtis of Vernick Food + Drink
Monday, November 26, 6pm: CBD Delicious: Incorporating CBD Into Your Cocktail Experience with Max Tuttleman of Bouquet and JB Bernstein and Lateefah Curtis of Vernick Food + Drink
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 JB Bernstein, Beverage Manager of James Beard Award winning restaurant Vernick Food + Drink. JB’s cocktail recipes have been featured in the Wall Street Journal, GQ, Esquire and Saveur, and recently his bar program won the 2018 Time Out Philadelphia best restaurant-bar program award. JB will dose out CBD-infused cocktails including a seasonal welcome punch; Rum Old Fashioned (Guyanese rum, black walnut and maple); Devil's in the Details (rye whiskey, blanche armagnac, sloe gin, Pedro Ximenez sherry); Charles Bridge (Becherovka, Cocchi Americano, cinnamon and star anise, fresh grapefruit, craft tonic); and Clarified Espresso Martini (cognac, Cynar, cacao, fresh espresso, citrus). Plus, Max will demonstrate and serve CBD-infused Morning Wake-Up Smoothies (chocolate, coffee, banana, almond milk) and gummies. Please note that no full dinner will be served, but there will be light bites.

Price $110.00
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Wednesday, November 28, 7pm: Wine + Swine: Lazio with Mitch Skwer of The Wine Merchant and Nick Macri of La Divisa Meats
Wednesday, November 28, 7pm: Wine + Swine: Lazio with Mitch Skwer of The Wine Merchant and Nick Macri of La Divisa Meats
Wine and swine, a match made in heaven. This is an evening devoted entirely to one helluva pairing. Another great pairing – two of our favorite COOK veterans! On the wine side of things is COOK’s go-to wine guy, Mitch Skwer of The Wine Merchant. And the man behind the pork: chef-turned-butcher-shop owner, Nick Macri of Reading Terminal Market’s La Divisa Meats. Nick has taught classes across the city, won cooking competitions, and worked in some of Philly’s top kitchens, including Osteria and Southwark. Eventually, Nick took over the Border Springs Farm stand at Reading Terminal Market to realize his dream of having his own meat-filled storefront – La Divisa Meats. Join Mitch and Nick for a pairing dinner that highlights the Italy’s Lazio region, the home of Rome. Upon arrival, enjoy taglio alla amatriciana (paired with Acinum Prosecco), followed by saltimbocca, a traditional dish of pork loin with sage, prosciutto, swiss chard and lemon (paired with Argillae Orvieto 2017); spaghetti alla gricia, or spaghetti with guanciale and pecorino (paired with Monastero Suore Cistercensi Coenobium 2016); porchetta milk braised fennel (paired with Colpetrone Rosso di Montefalco 2014); and ricotta crostata with citrus (paired with Arvelo Limoncello).

Price $170.00
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Thursday, November 29, 7pm: Private Philadelphia Magazine Event with Kenneth Bush of Bistrot La Minette
Thursday, November 29, 7pm: Private Philadelphia Magazine Event with Kenneth Bush of Bistrot La Minette

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Friday, November 30, 6pm: Private Event
Friday, November 30, 6pm: Private Event

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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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