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Tuesday, March 3, 7pm: High Steaks with John Strintzinger of Del Frisco's Double Eagle Steak House
Meat lovers, rejoice! COOK is pleased to welcome Executive Chef John Strintzinger of Philadelphia’s highest grossing steakhouse, Del Frisco’s, for an evening of meaty classics! John takes prime cuts of beef to new heights, with his expertly crafted dishes in the heart of Center City. He has worked in the region for nearly 20 years. For nearly a decade, he honed his craft in Del Frisco’s sister concept, Sullivan’s Steakhouse, in Wilmington, Delaware. He then moved over to Del Frisco’s. Join him for his COOK debut when he prepares a menu of: Crab Cake with a Cajun Lobster Sauce; Arugula and Kale salad with Goat Cheese and Shallot Vinaigrette; 8 oz Filet Mignon with Garlic Butter; sides of Lobster Macaroni & Cheese and Shaved Brussel Sprouts; and assorted mini desserts.

Price $180.00
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Wednesday, March 4, 7pm: Foobooz & Philadelphia Magazine Present Open Stove XXXV
Two will enter, but only one will win — so burns the unforgiving flame of the Open Stove! Held once a month, this is a fast-paced and unpredictable competition between two chefs whose names may not yet be well known throughout the Philly dining scene. COOK will provide mystery ingredients* and guests get to watch in wonder as the combatants come up with inventive and cutting-edge dishes on the fly. The best part? YOU get to be the judge! *Please note that due to the nature of this cooking competition, dietary restrictions cannot be accommodated.

Price $200.00
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Friday, March 6, 7pm: Taco Time with Carolyn Nguyen and Michael Sultan of Street Food Philly
It’s hard to classify the food served at Street Food Philly, except to describe it all as exceptionally tasty and all made from scratch. From Vietnamese sandwiches, to Thai curry tacos, to Korean fried chicken, this food truck mixes and matches flavors from all sorts of global cuisines. The menu is also seasonal and therefore varies, but they always have something for everyone. Join Michael Sultan and Carolyn Nguyen, the palates behind the great restaurant-on-wheels, when they return to COOK with a sneak peek of their upcoming, to-be-named, taco joint near Rittenhouse Square. These two know tacos and this class will be a taco lover’s dream!

Price $165.00
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Tuesday, March 10, 7pm: An Evening with Jorge Chicas of The Red Owl Tavern
Chef Jorge Chicas came to Philadelphia’s Red Owl Tavern following a stream of culinary accomplishments that most notably includes his long tenure and leadership with the dynamic think tank ThinkFoodGroup by José Andrés and as Executive Chef at The Bazaar at the SLS Hotel in Beverly Hills, CA. Under Chef Chicas’ watch, The Bazaar earned acclaim such as “Restaurant of the Year” by Esquire, a James Beard nomination for “Best New Restaurant,” GQ’s “Best New Restaurants” and a four-star review by the Los Angeles Times. Join Chef Jorge when he returns to COOK with a menu inspired by the upcoming spring season that features new items from Red Owl Tavern's menu.

Price $165.00
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Wednesday, March 11, 6pm: Bar Emmanuelle Series: Fortified Wine Cocktails with Phoebe Esmon and Christian Gaal of Bar Emmanuelle
Local concocters of concoctions, Phoebe Esmon and Christian Gaal of Northern Liberties Bar Emmanuelle, return to COOK for the second  in a new series of specialized cocktail classes. The second session will focus on fortified wines (think Port, Sherry, Madeira, etc) in mixed drinking. The journey will take us from the mid-19th century’s Martinez cocktail via the secret histories behind some of the most successful drinks of the last two centuries, and up to the present day with a zesty original preparation. Class will also feature light fare crafted lovingly by Valley Shepherd Creamery in the form of the proverbial “Free Lunch” (the nineteenth-century practice in bars of offering salty snacks in order to entice drinking customers). Star cheesemongers Zeke Furgeson and Rebecca Foxman of Valley Shepherd will be on hand to comment and clarify on their curdery and curdsmanship. It will no doubt prove to be a very stirring evening! Please note that a full dinner will not be served.

Price $100.00
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Friday, March 13, 12pm: Private Event with Eli Collins of Pub & Kitchen

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Friday, March 13, 7pm: Japanese Home COOKery with Atsuko Boyd of Jeffrey A. Miller Catering
After over a decade in the business world, Atsuko Boyd combined her traditions, industry training, international travel experiences and a MBA into a passionate pursuit of culinary excellence after graduating from NYC’s Institute of Culinary Education (ICE). A nationally selected chef for the Cannes Film Festival in 2007, Atsuko founded the Stamford, Connecticut-based FoodStudio: a boutique culinary events business serving New York through Fairfield County, recognized for its signature style of bold, fresh, and creative flavors from around the world. Since moving to Philadelphia, she has worked for Jeffrey A. Miller catering, providing the Philly catering institution with authentic Japanese cooking ideas and inspiration. Join Atsuko (and her sous chef/mother) for her first COOK class when she will prepare a hearty winter meal paired with Japanese sake. Her menu will include: Littleneck Clam Broth; Simmered Daikon Radish with Pork and Miso Sauce; Shiso Pork Katsu; and Spinach with Miso-Mustard Dressing. This is a rare opportunity to learn about Japanese home cooking and shouldn’t be missed!

Price $165.00
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Saturday, March 14, 6pm: A Vegetarian St. Patrick’s Day Feast with Beth Kaufman Strauss of A Mindful Me
When you think of St. Patrick’s Day food, you think corned beef, cabbage and potatoes, whiskey, and lots of green. Well here is your chance to experience all of those wonderful flavors, vegetarian style!  Join Holistic Health Coach, Beth Kaufman Strauss of A Mindful Me, for a delicious vegetarian St. Patrick’s Day feast. Celebrate the luck of the Irish with Emerald Isle-inspired dishes including: Green Spinach Soup with Whiskey Crème; Arugula Salad with Orange Ale Vinaigrette; Vegetarian Shepherds Pie; and Chocolate Whiskey Cake. You don’t need to be Irish (or a vegetarian) to thoroughly enjoy this class! Recipes will be provided.

Price $145.00
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Sunday, March 15, 6pm: Pasta Perfection with Andrew Wood of Russet
Mangia! Mangia! Chef Andrew Wood of Russet returns to COOK for a fresh pasta making class that is not to be missed by gluten enthusiasts and/or pasta lovers. Guests will be taught how to make pasta dough (Andrew grinds his own flour for all his pasta at Russet) and how to roll a variety of pasta shapes. Sounds like a good time but the real positive in going to such a class is in eating the pasta. After the demo, Andrew will take all of the pasta made by the class and cook a dinner for the group, which will also include house-cured charcuterie and more. Situated in Philadelphia’s Rittenhouse Square neighborhood near Broad Street’s theaters, Russet is housed in an 1877 brick townhouse. Russet features a daily changing Italian and French-inspired menu using the finest local and seasonal ingredients. Chef-Owners Andrew and Kristin Wood create simple and honest dishes that highlight the natural flavors of the food.

Price $180.00
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Monday, March 16, 7pm: An Evening with Nicholas Elmi of Laurel
Bravo TV’s Top Chef Season 11 winner, Nicholas Elmi, has worked at some of the top rated French restaurants on the east coast, including Guy Savoy (Paris), Le Bec Fin, Union Pacific, Oceana and Lutece. Nicholas has built a solid French repertoire that is constantly updated with influences from his travels as well as his upbringing in New England. In the fall of 2013, Nicholas opened French/American restaurant, Laurel, on East Passyunk Avenue in Philadelphia -- the city he has called home for nearly 15 years -- with a focus on sustainability and simplicity. Laurel BYOB has garnered non-stop local and national praise from media and diners alike. And getting a table at the tiny restaurant is still a challenge. This intimate evening with one of Philadelphia’s most renown chefs isn’t one to be missed!

Price $215.00
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Tuesday, March 17, 7pm: Private Event with Becca O'Brien of Two Birds Catering & Canning

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Wednesday, March 18, 7pm: A Taste of Normandy with Peter Woolsey of Bistrot La Minette and La Peg
Get ready to say ooh la la – Normandy style! Join Proprietor of Bistrot La Minette and La Peg, Chef Peter Woolsey, for a delicious and authentic evening of traditional Norman fare. The Normandy region of northwest France is home to some of France’s most celebrated culinary offerings and Peter will showcase several at this special class. Peter spent many years living in France and working in Parisian restaurant 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. His menus at COOK and at the restaurant feature some of the most genuine and delicious French fare in town. Neither foodies nor Francophiles should miss this!

Price $185.00
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Thursday, March 19, 7pm: Private Philadelphia Magazine Event with Jon Cichon of Lacroix

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Friday, March 20, 12pm: Private Event

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Saturday, March 21, 4pm: Belgian Beer Study with Meredith Rebar and Garrett Lee Williams of Home Brewed Events
Belgium is arguably the most important country in history of beer brewing. Starting with monks in the Middle Ages, beer in Belgium now varies from pale lager to lambic beer and Flemish red, craft beer and more. There are approximately 180 breweries in the country ranging from international giants to microbreweries. During this afternoon session at COOK with local beer-based education event planners, Meredith Rebar and Garrett Lee Williams of Home Brewed Events, will discuss the history of Belgian beer, a sampling of different Belgian beer styles including one Abbey, and Garrett and Meredith will even brew a Belgian beer for guests.  Please note that a full dinner will not be served but there will be some light bites.

Price $100.00
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Tuesday, March 24, 7pm: Cuisine of the Jewish Diaspora with Yehuda Sichel of Abe Fisher
Abe Fisher, the latest addition to Philly’s dynamic restaurant scene from the palates who brought us Zahav and Federal Donuts (among others), has not stopped getting accolades since opening late last year - and for good reason. Named among its “Best New Restaurants” by Travel & Leisure last month, Abe Fisher and Chef Yehuda Sichel are exploring the far-flung culinary influences of the Jewish diaspora in a totally fun and inventive way. Chef Yehuda returns to COOK this March with a sampling of Abe Fisher-y food that will be delicious and traif (ie NOT Kosher). Chef Yehuda is a veteran sous-chef of Zahav, and he has also cooked at Grace in Los Angeles, and Rae and Brasserie Perrier in Philadelphia. He is a  graduate of the Jerusalem School of Kosher Culinary Arts in Israel and was named one of Zagat’s “30 Under 30” last year.

Price $195.00
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Thursday, March 26, 7pm: Seasonal Seafood Feast with Aldo Lamberti of Aldo Lamberti's Family of Restaurants and Chalie Schmidt of OIC
Restaurateur Aldo Lamberti has been operating Italian eateries in Philadelphia and South Jersey for over 25 years. Join the proprietor of such institutions as Caffe Aldo Lamberti in Cherry Hill and Positano Coast in Society Hill, when he is joined by veteran cooking instructor and chef, Chalie Schmidt, who teaches at the Opportunities Industrialization Center (OIC) - an award-winning hospitality job training program - for an evening of sumptuous seafood. The menu of raw, barely touched, and gently cooked seafood will include: Scallop Crudo, Pancetta, Red Onion, Apple, Lemon and Orange Glaze; Octopus Two Ways; Grilled Swordfish Paillard, Lobster Nage, Roasted Pearl Onions; and Whole Roasted Fish, Aqua Pazza, Roasted Potatoes and Parsnips.

Price $175.00
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Friday, March 27, 6pm: Rumming Around with Sara Justice of The Franklin Mortgage & Investment Co.
Born in the 17th century, rum is going through something of a rum-surgence these days, with brands emerging from Connecticut to St. Croix, Australia to Trinidad. And with warm weather just around the corner, let’s raise a glass to Spring with the centuries-old, Caribbean nectar made from sugarcane. Join the newly appointed Head Bartender of The Franklin Mortgage & Investment Company (that’s a cocktail bar here in town), Sara Justice, who was recently named one of “10 Rising Star Mixologists” by Food & Wine magazine, for an island-hopping, rum-drinking good time! Sara will be demo’ing and discussing four cocktails including the classic Daiquiri, the Queen's Park Swizzle (basically the granddaddy of the Mojito), and the Darkness on the Edge of Town (this is a Franklin Mortgage drink that is a twist on a classic Vieux Carre).  Please note that a full dinner will not be served but there will be some light bites.

Price $100.00
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Saturday, March 28, 5pm: World-Class Wines at Bargain Prices with Michael Steinberger, Wine Columnist and Author
Mike Steinberger is the wine writer for Men’s Journal. Previously, he was the longtime wine columnist for Slate. He has been called “one of the greatest wine writers in the world.” A James Beard Journalism Award winner, he is the author of two books: Au Revoir to All That: Food, Wine, and the End of France, and The Wine Savant: A Guide to the New Wine Culture. Join Mike when he comes to COOK for a tasting devoted to one of his favorite themes: drinking world-class wines on a budget. Some of the finest wines can be had for less than $25 a bottle. It will be an eye-opening afternoon of fantastic wines and spirited conversation. Please note that a full dinner will not be served but there will be some light bites.

Price $100.00
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Sunday, March 29, 2pm: Juice Your Way Into Spring with Kimberly Berger of Robeks Fresh Juices & Smoothies
COOK is pleased to welcome back the knowledgeable and enthusiastic Kimberly Berger, Regional Director of Robeks Fresh Juices & Smoothies for an afternoon that is all about jump starting your diet to get you in shape for summer. Juicing is a great way to “reset” your body and mind to get you back on track after a cold winter. Kimberly will cover the basics of integrating juicing into your lifestyle and understanding its numerous benefits while providing a sampling of healthy juices using a variety of fruits and vegetables for the seasons ahead, including: Gentle Greens Juice (Fresh Pears with Italian Parsley, Kale, Apple, & Cucumber); Mojito Melon Juice (Fresh, Chopped Mint with Watermelon, Cantaloupe & Cucumber); Parsley Grape Shot; Wheat Grass Shot + Cucumber Chaser;mRefreshingly Green Smoothie  (Apples, Spinach, Cucumber, Pineapples, Peaches & Raw Honey made with Non-Fat Yogurt or Dairy Free); and Spa-berry Lemonade Smoothie (Papaya, Cucumber, Strawberries combined with Lemons & Raw Honey made with Non-Fat Yogurt or Dairy Free).

Price $75.00
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Tuesday, March 31, 7pm: An Evening with Christopher Kearse of Will
Chef Christopher Kearse attended the Restaurant School in Philadelphia and graduated valedictorian in his class. He has worked in an impressive array of Michelin-starred restaurant kitchens across the country including Charlie Trotter’s (2 Michelin stars), alongside Laurant Gras at Tru (3 Michelin stars), Grant Achatz at Alinea (3 Michelin stars), and briefly with Thomas Keller and Cory Lee at the French Laundry. In 2008, Chris returned to Philadelphia to work at Lacroix, and from there, held positions in the kitchens of Blackfish and Pumpkin before opening Will, a contemporary French BYOB, in the heart of South Philly on East Passyunk Avenue. Chef Chris believes that a dining experience should be entertainment. From the ambiance and interaction with the staff to surprising new textures and flavors on a plate, this philosophy on food is rooted in the idea of familiar flavors done differently. Join him when he returns to COOK for an evening of inventive, beautiful dishes, showcasing an array of unusual and delicate mushrooms such as morels, truffles, maitakes and more! This class will not be vegetarian however.

Price $190.00
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Wednesday, April 1, 6pm: Open Stove XXXVI: Battle of the Bartenders Sponsored by Manatawny Still Works
Once a month, COOK hosts a fast-paced and unpredictable competition between two chefs, known as Open Stove. COOK provides mystery ingredients and guests get to watch in wonder as the combatants come up with inventive and cutting-edge dishes on the fly. In April, we’re switching out the chefs for bartenders and making it all about cocktails. But the premise is the same: bartenders will have to come up with cocktails for guests to enjoy made from spirits and secret ingredients they didn’t see coming. The best part? YOU get to be the judge! April’s competition features four of Philly’s best booze professionals including Sara Justice (The Franklin Mortgage & Investment Co.), Brian Kane (Zahav/Abe Fisher), Keith Raimondi (Townsend) and Vincent Stipo (a. bar/a. kitchen). This is gonna give new meaning to the term barroom brawl. Local craft distillery Manatawny Still Works is generously sponsoring the event. Please note: light bites will be served but not a full dinner.

Price $165.00
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Thursday, April 2, 6pm: Private Event

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Friday, April 3, 7pm: Pasta Please with Chris Tavares of Davio’s Northern Italian Steakhouse
Davio’s Philadelphia’s Executive Chef Chris Tavares knows pasta. He has to. The Center City institution arguably serves more pasta in this town than anyone and they like to keep it fresh and change up their menu seasonally. Join Chef Chris for a night of Springtime carb-loading when he will demo a menu including: Hand-Rolled Potato Gnocchi, Organic Mushrooms, Basil, White Truffle Oil;  Agnolotti with Ricotta, Jumbo Lump Crab, Spring Pea, Prosciutto Dust Preserved Lemon, Chive; Mezzi Rigatoni with Lamb Bolognese, Morel, Fiddleheads, Flint Hill Goat Cheese; and Chocolate Panna Cotta with Amarena Cherries and Espresso Bean for dessert. Mangia! Mangia!

Price $180.00
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Saturday, April 4, 7pm: Private Event with Jim Burke

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Wednesday, April 8, 7pm: Private Event

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Thursday, April 9, 7pm: Private Philadelphia Magazine Event with Lou Boquila of Audrey Claire

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Friday, April 10, 12pm: Private Event

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Friday, April 10, 7pm: Vegetarian Mexican with Beth Kaufman Strauss of A Mindful Me
Join Holistic Health Coach and veteran COOKing instructor, Beth Kaufman Strauss of A Mindful Me, for a wonderful night of vegetarian Mexican fare to usher in Spring! Guests will learn how to make traditional Mexican dishes that are all vegetarian and enjoy demos of a refreshing, flavor packed menu consisting of: a Trio of Salsa; Baked Stuffed Chayote Topped with Manchego Cheese; Spring Vegetable and Black Bean Tostada with Pumpkin Seed Guacamole; plus a decadent dessert. Vegetarians and fans of Mexican food will love this class! In addition to wine and Tecate beer, we will have a special margarita with fresh squeezed juice to start things off.

Price $150.00
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Saturday, April 11, 6pm: Bacon Fest with Bryan Cohen of Bespoke Bacon
There’s no two ways about it: bacon is delicious. Join Lansdale-based bacon purveyors, Bespoke Bacon, for an evening dedicated to the mother of all pork products. The guys from Bespoke have perfected the "art of custom" with their series of naturally cured and flavored bacons. They specialize in crafting exquisite products to compliment the tastes of their clients, including high-quality restaurants, locavores, and those who just want something different. All of their bacons are sourced locally, using all-natural ingredients with no harsh chemical additives. For their return to COOK, Chef Chris Allen will be whipping up a multi-course menu of delicious bacon-centric fare incorporating Bespoke Bacon’s various flavors into dishes featuring lamb, mussels, fried chicken, chocolate and more! Select beers will also be paired with the menu.

Price $170.00
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Sunday, April 12, 6pm: Incredible India with Haneeda Riaz of Haneeda’s Kitchen
If you love Indian food but are hesitant to cook it at home, then this is the class for you! Join Indian cooking teacher Haneeda Riaz for an in-depth lesson on Indian cooking. Learn about various spices and ingredients and how to use them to make satisfying, delicious and healthy Indian meals right at home. Join Haneeda for her COOK debut when she will show guests how to prepare a menu of: Onion and Cilantro Pakodas (Crispy Onion fritters with cilantro, curry leaves and spices); Paneer Tikka (Paneer Cheese and vegetables marinated in a Tandoori masala); Carrot and Pea Ghee Pulao (Basmati Rice cooked with aromatic whole spices and vegetables); Murgh Makhani (Chicken simmered in a buttery, spiced cream sauce) and Saffron and Cardamom infused Sooji Halwa (dessert flavored with ghee, saffron and green cardamom). You’ll feel like a pro making Indian food at home after this class!

Price $165.00
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Tuesday, April 14, 6pm: Dessert Plate Painting For Adults and Children with Sue Puchowitz, Art Instructor (Ages 8+)
Join veteran art instructor Sue Puchowitz for an artsy evening of dessert plate painting. Sue will lead guests in the painting of two dessert plates each (make one for you and one for Mom - Mother’s Day is May 10 - or just keep both!) Learn one stroke painting, the use of different kinds of paintbrushes and their individual techniques. Get creative with great inspirational examples and a little flick of a brush. We are using bake on paints that are food safe and washable. So bring a friend or family member and make it a play date! All supplies will be provided as will light bites. Ages 8 and up are welcome.

Price $65.00
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Wednesday, April 15, 7pm: Southern Country COOKing with Aaron Gottesman of The Fat Ham
Kevin Sbraga’s high-octane homage to pork and Southern cooking hasn’t slowed down since opening a year ago. That is due heavily in part to the main man in the kitchen there, Chef Aaron Gottesman. Aaron has worked with some of the most recognizable names in the world of food TV (Jennifer Carroll and Kevin Sbraga among them) and has helped make The Fat Ham the place to go for soulful Southern country cooking in Philly. Join Aaron when he returns to COOK for an evening of some Fat Ham faves and some off-menu dishes including: fried green tomato, shrimp salad, horseradish; pork and rabbit pâté with beer mustard; catfish brandade with fried okra and cauliflower; crispy lamb and Carolina Gold rice; a side of collard greens and more. Please note: the meat sweats are possible after this class.

Price $190.00
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Thursday, April 16, 7pm: Private Event with Moon Krapugthong of Chabaa Thai Bistro

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Friday, April 17, 6pm: Wow-Worthy Cocktail Methods for Fun and Flavor with April Wachtel of Swig + Swallow
Are you constantly on the lookout for new ways to incorporate flavors, aromas, and textures to your cocktails? Always hunting for new tricks and techniques to use to wow your friends? April Wachtel, veteran NYC-based bartender, cocktail instructor, and founder of beverage consulting firm Swig + Swallow believes the perfect cocktail hits on all of these notes - it has a beautiful appearance, enticing aroma, complementary flavors and distinct mouthfeel. Join April when she returns to COOK to demonstrate processes from muddling and dry-shaking to smoking cocktails and infusion to expand your cocktail-making repertoire. Students will get to sample all cocktails throughout the class and light bites will be served.

Price $110.00
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Saturday, April 18, 4pm: German vs Czech Style Beers with Meredith and Garrett of Home Brewed Events
Beer is a major part of German and Czech cultures. The Germans are known for their lagers, wheat beers and dark beers while their neighbors, the Czechs, invented the pilsner. During this afternoon session at COOK with local beer-based educators and event planners, Meredith Rebar and Garrett Lee Williams of Home Brewed Events, guests will learn the histories of German and Czech beers, sample a variety of German beer styles compared to the traditional Czech pilsner, and even brew an Altbier (a darker colored beer using a top-fermenting yeast which gives it its clean, crisp flavour) to take home at a later date. Please note that a full meal will not be served but there will be some light German bites.

Price $110.00
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Sunday, April 19, 12pm: Springtime Sweets with Peter Scarola of R2L
Spring is in the air so treat yourself to a delicious afternoon of seasonal sweets. Join Peter Scarola, pastry chef for Daniel Stern Restaurants since 2008 and at R2L since the opening in January of 2010, when he returns to COOK to lead a lesson in how to make the perfect pastries for Spring including coconut cake, strawberry rhubarb panna cotta and a lemon-raspberry tart. With Peter at the helm of this class (he was recognized last year as a Rising Star Pastry Chef of Philadelphia through starchefs.com – a significant industry honor), you are guaranteed to feel extra sweet this Spring.

Price $80.00
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Wednesday, April 22, 7pm: The Art of Plating Thai Food with Moon Krapugthong of Chabaa Thai Bistro
If you know Thai food in Philadelphia, then you know that Manayunk’s Chabaa Thai Bistro is one of the best. But if you’re not a Thai aficionado and you’ve never even heard of pad thai, the fresh and authentic cuisine prepared by Best of Philly® winner Chef Moon Krapugthong will win you over instantly with the true spirit and traditions of authentic Thai cuisine. Chef Krapugthong’s menu will include a demonstration of some of her best dishes including an appetizer, salad, entree and dessert, as well as a discussion of Thai spices, flavors, techniques and the beautiful art of plating Thai food.

Price $170.00
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Thursday, April 23, 7pm: French Brasserie Fare with Eli Collins of Pub & Kitchen
At Pub & Kitchen, the uber-popular neighborhood bar and restaurant located in Philadelphia’s Graduate Hospital area, Chef Eli Collins refines traditional pub fare with his well-honed techniques and thoughtful variations on classic snacks and plates. Chef Eli developed a passion for cooking while studying Fine Art in the South of France. After returning to the United States, he landed in NYC where he worked for acclaimed Chef Daniel Boulud at his eponymous Daniel, the Michelin-starred contemporary French restaurant, and later as Executive Chef at Boulud’s DBGB, a more casual brasserie. Join Chef Eli when he shows off his incredible brasserie repertoire for an evening of delicious French fare including: frisée au lardon salad; escargot; skate Grenobloise and more! Your tastebuds will be saying merci all night long.

Price $190.00
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Friday, April 24, 7pm: A Celebration of Spring with Justin Perdue of Liberté Lounge
Executive Chef of the Sofitel’s Liberté Lounge, Justin Perdue, is ready to celebrate Spring for his COOK debut. The focus of this dinner will be how to best highlight seasonal Spring produce such as ramps, fava beans and morel mushrooms. Chef Justin Perdue will incorporate a variety of vinegars to bring depth and dimension to the dishes on his French-inspired menu including: Ahi tuna sashimi, avocado, citron vinaigrette; Morel mushroom ragout, white asparagus, parmesan; Alaskan halibut, pickled ramp risotto, Ham; Slow cooked lamb loin, fava bean, artichoke puree; and Chocolate pot de crème with meyer lemon mousse. In addition to wine, Sofitel mixologist Stephen Menei, will be on-hand to serve a specialty cocktail that pairs perfectly with the Spring ingredients. Chef Justin has extensive French culinary training and this new arrival to Philadelphia is certainly one to watch in our restaurant scene!

Price $165.00
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Saturday, April 25, 7pm: Pâté Party with Nick Macri of La Divisa Meats
Join COOK’s favorite Canadian chef and butcher, Nick Macri, when he returns to COOK for a pâté party for the ages! Nick has taught classes across the city, won cooking competitions, worked in some of Philly’s top kitchens, and most recently, he took over the Border Springs Farm stand at Reading Terminal Market to realize his dream of having his own butchery storefront, now known as La Divisa Meats. Join Chef Nick when he returns to COOK with a divine meat-centric menu of: Country pate, gherkins, grain mustard; "Bahn mi" crostini with pork liver pate, carrots, cilantro, chilies; Head cheese with cavatelli pepato shepherd cheese; Veal and pork pate en croute with roasted mushrooms and greens; and Chocolate "Pâté". Nick is the restaurant industry’s go-to guy for meats so dont miss out on this special event at COOK!

Price $155.00
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Sunday, April 26, 5pm: Pizza Making at Home with Joe Beddia of Pizzeria Beddia and David McDuff of David Bowler Wine
Pizza lovers, rejoice! The man behind Fishtown’s celebrated, phoneless Pizzeria Beddia is coming to COOK. Considered one of Philly’s finest pizza purveyors, Joe Beddia will make his COOK debut to teach guests how to make incredible pizza dough, sauce and more at home. This isn’t your ordinary pizza! Joe has pizza-making down to a veritable art-form. Guests will get to sample a variety of different pizzas and pizza toppings and learn how Joe makes his extraordinary pizza at home. At this special class, Joe will be joined by David McDuff of David Bowler Wine to talk about the right wines to pair with pizza. Pizza party time!

Price $165.00
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Tuesday, April 28, 7pm: Haute Vegetarian with Nicholas Lisotto of The Racquet Club of Philadelphia
Having worked under local, superstar chefs Marc Vetri (Vetri) and Jeff Michaud (Osteria), Executive Chef of The Racquet Club of Philadelphia, Nicholas Lisotto, knows his Italian cooking! Join him for his COOK debut when he will prepare an all-vegetarian homage to Spring with a menu of: Seared and Pickled Ramps; Beet Sformato with Pea and Corn Salad; Morel Mushroom Risotto; and Berry Crème Brulee. Chef Nick, an Ohio native and graduate of the illustrious Culinary Institute of America, has traveled the globe extensively and brings his passion for food to COOK this April with elevated vegetarian fare that will put some extra Spring in your step.

Price $160.00
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Wednesday, April 29, 7pm: Asparagus and Eggs with Josh Lawler of The Farm & Fisherman
Celebrated chef Josh Lawler of The Farm & Fisherman is returning to COOK. Josh, alongside his wife Colleen (also a highly accomplished chef) own The Farm & Fisherman: a 30-seat BYOB on Pine Street (with a second location in Cherry Hill). Josh served as the former chef de cuisine at Blue Hill at Stone Barns, the renowned restaurant considered one of the pioneers in the locavore/farm-to-table movement in New York. The menu at The Farm & Fisherman, which changes with the nuances of the seasons, features the finest sustainably sourced ingredients including meat, fish, and poultry. Join Josh, arguably one of the best chefs in town, when he returns to COOK for a menu highlighting and reinventing the classic culinary pairing of asparagus and egg. The menu will feature a variety of asparagus and egg combinations with different preparations and numerous kinds of eggs featured. This menu will include fish and meat.

Price $190.00
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Thursday, April 30, 7pm: Private Event

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