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Thursday, June 1, 7pm: Summer Cookout with Carolyn Nguyen and Michael Sultan of Revolution Taco
Love a summer barbecue but looking to upgrade from burgers and dogs? You’re in luck! Join Carolyn and Michael Sultan of Revolution Taco for some summer soiree inspiration. Carolyn and Michael, who also operate the catering company 33rd Street Hospitality, are known for their eclectic, globetrotting cuisine, as reflected in their COOK menu this June: grilled panzanella salad with sourdough bread, pesto vinaigrette, and romesco sauce; New Orleans charbroiled oysters with crackers, hot sauce, horseradish and lemon; spiced lamb skewers with tzatziki, grilled vegetables and pita; BBQ glazed pork belly bao bun with marinated cucumber, cilantro and ssamjang aioli; and brown butter grilled strawberry shortcake with chocolate mousse and hazelnut toffee brittle.

Price $165.00
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Friday, June 2, 7pm: A Vegetarian Affair to Remember with Jon Cichon of Lacroix
With summer’s colorful bounty of produce, eating your vegetables is less a necessity and more of a delight. This June, we’re hosting a vegetarian meal that is sure to be as beautiful as it is delicious. Lacroix’s Executive Chef, and COOK regular, Jon Cichon, is an expert at taking ingredients and showcasing their beauty AND flavor. Cichon, a Baltimore native, has had a great love for food since he was young. He has been part of the Lacroix team since 2005 and became Executive Chef in 2010, continually creating progressive flavor combinations to the delight of Lacroix’s guests. So if you think tofu and tempeh when you think vegetarian, you’re in for a pleasant surprise!

Price $170.00
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Saturday, June 3, 12pm: Private Event

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Sunday, June 4, 6pm: Cocktail Dinner with Myles Carroll of Charlie was a sinner and Sam Jacobson of Stargazy
This is one cocktail dinner that is sure to be slightly quirky, a bit boozy, and quite comforting. Providing the evening’s cocktails is Myles Carroll, bartender at the Midtown Village vegan cafe and bar, Charlie was a sinner. Carroll’s cocktails will be paired with dishes from Sam Jacobson, Chef-Owner of Stargazy, a slice of heaven on East Passyunk Avenue that pays homage to the British pie and mash shop. And while we would be perfectly happy to eat pie and only pie, Jacobson knows more than just that! But don’t take our word for it – join us for a menu of dishes that will be paired with cocktails celebrating the season’s herbs and produce: spring pea vichyssoise, pickled ramps, stilton croutons; butter-poached cod, crispy parsley spaetzle, malt-mustard seed vinaigrette; smoked beef short rib, watercress, horseradish, Yorkshire pudding; strawberry rhubarb strudel, whipped sweet goat cheese, spearmint.

Price $150.00
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Monday, June 5, 7pm: Private Event with Nick Elmi of Laurel and ITV

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Tuesday, June 6, 6pm: Private Event

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Wednesday, June 7, 7pm: Mambo Italiano with Chris Tavares of Davio’s Philadelphia
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 carb-loading when he will demo a menu including: Philly cheesesteak spring rolls; hand-rolled potato gnocchi with organic mushrooms, basil and white truffle oil; tagliatelle bolognese with braised veal, beef, pork and tomato sauce; and for dessert, vanilla bean panna cotta with seasonal berries. Mangia! Mangia!

Price $160.00
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Thursday, June 8, 7pm: Starr Series: Summer on the French Riviera with Executive Chef William Quinn and Chef de Cuisine Scott Calhoun of Parc
We invite you to go down the shore. But not THAT shore – think Saint-Tropez. That’s right, William Quinn and Scott Calhoun of Stephen Starr’s iconic French bistro Parc are transporting you to the French Riviera! A health retreat in the 18th century, the Southeast France coast later attracted aristocrats, artists and the 1960s "jet set." Today it’s a bustling fun-in-the-sun destination, featuring seaside resorts, casinos, yachts and over 70 miles of Mediterranean coastline. And then, there’s the food! Join Quinn and Calhoun for a Côte d'Azur culinary tour featuring oysters with basil and summer berry mignonette; lamb and duck heart tartare with smoked eggplant; ratatouille – straight up classic Nice style ratatouille; grilled branzino with Provençal style sepia salad, fennel, olives, citrus, and squid ink a la noire; and clafoutis aux cerises (cherry clafoutis) with almond ice cream.

Price $175.00
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Friday, June 9, 7pm: Private Event

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Saturday, June 10, 2pm: Summery Vegan Sweets with Shannon Roche and Meagan Benz of Crust Vegan Bakery
Crust Vegan Bakery is the brainchild of Shannon Roche and Meagan Benz, two vegans who grew up in the South and saw an opportunity for (and a void of) vegan baking. At Crust, everything is lovingly made by hand with all natural ingredients, is 100% vegan, and uses no artificial colors, flavors or preservatives. Shannon and Meagan will demo and serve two desserts that scream summer, with a vegan twist: fruit tart and lemon meringue pie. Shannon and Meagan will demo how to prepare shortbread crust, lemon pie filling, and eggless meringue as well as how to decorate and glaze fruit tarts. Beach bod, be damned – treat yo’ self!

Price $80.00
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Saturday, June 10, 6pm: Eat Your Veggies: A Vegetarian Argentine Feast with Jezabel Careaga of Jezabel’s and RuThi Careaga
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. For Jezabel, food is family – her cooking is an evolution of recipes she prepared as a child with her grandmother, mother and aunt. This September, COOK serves as an honorary family table as Jezabel is joined by her sister RuThi who will be visiting from Argentina. RuThi is a vegetarian, so you guessed it – this one is a vegetarian feast, Argentine style! The sister-sister duo will prepare an seasonal spread featuring parsley and garlic cashew vegan cheese topped with avocado and microgreens on sourdough bread toast; warm arugula salad with grilled figs, creamy goat cheese, roasted walnuts and balsamic dressing; potato gnocchi with vegetable sauce, grilled chanterelle mushrooms, crushed toasted hazelnuts and baby watercress; and for dessert, buckwheat flour pancake cooked with coconut oil, cream and fresh berries. Plus, to get you in the spirit of things, we’ll be serving two summery drinks: Pimm’s with fresh lemonade, mint and fresh fruit; and elderflower lemonade with fresh mint. So connect with your inner gaucho and come hungry!

Price $155.00
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Sunday, June 11, 6pm: COOKbook Author Series: Healthy Comfort Food with Phoebe Lapine, Author of “The Wellness Project”
Join NYC-based gluten-free chef and cookbook author Phoebe Lapine for an evening of seasonal super foods that taste as good as they are good for you. The menu features recipes from Phoebe’s debut food memoir The Wellness Project, which chronicles her journey with autoimmune disease and how she finally found the middle ground between health and hedonism by making one lifestyle change, one month at a time. She will share how adopting an anti-inflammatory diet drastically improved her health, actionable steps for incorporating new nuts, seeds and spices into your daily life, and techniques for making the most out of fermented foods that promote good gut health. The eclectic gluten-free spread includes creamy vegan zucchini-basil soup with pickled fennel and Brazil nut pangritata; grilled romaine hearts with roasted shallots, artichoke hearts, and kefir green goddess dressing; turmeric-braised chicken thighs with quinoa pilaf, golden beets and leeks; and for dessert, golden milk chia pudding with cinnamon yogurt and spicy cashew-pepita brittle. Guests will receive a copy of Phoebe’s The Wellness Project.

Price $140.00
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Tuesday, June 13, 7pm: Seafood Shindig with George Sabatino of Aldine
Chef George Sabatino has been a key fixture in acclaimed kitchens all around the city, working at such hotspots as Fork, Barbuzzo and Stateside before opening his 3-bell Aldine. At the Rittenhouse eatery, Chef George is known for taking no shortcuts, creating artfully composed plates that highlight house made ingredients. If you follow Aldine on social media, you’re familiar with the labor and love that he imparts upon each individual component of his dishes. This June, George returns to our kitchen for an evening of sensational summer seafood. We’re “fired up,” to use one of Chef George’s preferred expressions, to welcome him back to COOK!

Price $175.00
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Wednesday, June 14, 7pm: A Night in Tuscany with Ned Maddock of Brigantessa
Summer is for vacations, and for many of us, Tuscany is a dream destination. And while we fully encourage an ACTUAL trip, a Tuscan night at COOK will hit the spot nonetheless. Tuscan food is based on the Italian idea of cucina povera or “poor cooking,” focusing on fresh, high-quality ingredients that are prepared in a rustic manner that preserves and highlights the cultivation of the ingredients. East Passyunk Avenue’s Brigantessa specializes in cucina povera (though of the Southern Italian variety), so we’re excited to invite Chef de Cuisine Ned Maddock back to COOK for a journey to pastorally-perfect Tuscany. A Pennsylvania native, Ned began his cooking career several working with several James Beard award-winning chefs in Chicago including Top Chef Stephanie Izard. Locally, Ned’s experience landed him a spot in the Vetri Family restaurant group as Executive Sous Chef at Amis Trattoria and later Lo Spiedo. Immediately prior to Brigantessa, Ned served as Chef de Cuisine at the acclaimed XIX, located on the 19th floor of the Hyatt at the Bellevue. Join us this June as Ned serves up a Tuscan feast, including shaved summer squash salad with stuffed squash blossoms and salsa rosa; anelloni rigate with cherry tomato, anchovy and oregano; smoked duck breast with Green Meadow Farm polenta, mixed baby lettuce and cherry agro dolce; and fig tart with honey gelato.

Price $170.00
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Friday, June 16, 6pm: Private Event with Katie Cavuto, Registered Dietitian and Cookbook Author

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Saturday, June 17, 6pm: How Do You Like Them Apples? Ploughman Cider Dinner with Ben Wenk of Ploughman Cider + 3 Springs Fruit and Nick Macri of La Divisa Meats
Located in beautiful Adams County, Pennsylvania, Three Springs Fruit Farm is a family-operated farm that brings fresh tree fruit, berries, tomatoes, vegetables, and products made with them to markets all over the Mid-Atlantic. Founded in 1901, Three Springs Fruit Farm is recognized by Food Alliance as among the best in their field for their commitment to progressive, sustainable growing practices and land management. Recently, seventh generation 3 Springs farmer Ben Wenk began using his apples to create small batches of dry cider which he sold at local farmers markets, and from these humble beginnings Ploughman Cider was born. Ploughman is now available at over a dozen Philadelphia restaurants and is sold at Di Bruno Bros.’ Bottle Shop. This June, Ben is pairing up with his buddy (and COOK regular) Nick Macri of Reading Terminal Market’s La Divisa Meats, for a dinner that showcases the fruits and ciders of 3 Springs. 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. Come taste the fruits of 3 Springs’ labor with a menu that includes a ploughman’s plate of Birchrun Hills Equinox, pickled egg, pâté and bread; beet fennel salad with slow roasted ham; smoked beef shanks with broccoli, tomato and salsa verde; lemon tart with macerated 3 Springs stone fruit; and, of course, plenty of Ploughman Cider!

Price $165.00
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Monday, June 19, 7pm: Oyster Bar Night with Nick Elmi of Laurel and ITV
Bravo TV’s Top Chef Season 11 winner Nick Elmi has worked at some of the top rated French restaurants on the east coast, including Le Bec Fin, Union Pacific, Oceana and Lutece as well as Guy Savoy in Paris. In the fall of 2013, Nick opened French/American restaurant, Laurel, on East Passyunk Avenue with a focus on sustainability and simplicity. Laurel BYOB has garnered non-stop local and national praise from media and diners alike and was recently upgraded to an extremely rare 4-bells rating from Craig Laban of the Philadelphia Inquirer. This past fall, Nick opened ITV (short for ‘in the valley,’ the English translation of the Lenape ‘Passyunk’), a sleek bar adjacent to Laurel, featuring an impressive selection of wine, beer and sake, as well as cocktails, complemented by an ever-changing menu of whimsical small plates. So, yes, Nicholas has built a solid French repertoire that is constantly updated with influences from his travels, but for his June appearance at COOK, Nick is going back to his New England roots and will prepare an oyster bar themed menu. Frankly, ‘nuff said – this intimate evening with one of Philadelphia’s most renowned chefs isn’t one to be missed!

Price $200.00
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Tuesday, June 20, 12pm: Private Event

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Tuesday, June 20, 7pm: Private Philadelphia Magazine Event with Michael Vincent Ferreri of Res Ipsa

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Friday, June 23, 7pm: Taking Stock: An Evening with Will Lindsay + Mike Metzger of Stockyard
Stockyard is the brainchild of Chefs Will Lindsay and Mike Metzger, who originally met while cooking at White Dog Cafe.  They frequently discussed their vision for their own restaurant, combining the use of whole animals and fine dining techniques with a casual feel. After going their own ways – Will working at Mercato and then Morimoto, Mike at Pumpkin and Kensington Quarters – they continued to talk about their dream of opening a restaurant. After months of planning, building and about a million visits to the permit office, Stockyard opened its doors in October 2016. While Stockyard specializes in sandwiches, this ain’t your hoagie joint. Will and Mike put a whole lotta love (and technique) into each menu component. And while we highly recommend you go try each and every Stockyard sandwich, Will and Mike are skipping sandwiches for their COOK debut to show you that they have plenty other tricks up their sleeves. Join us as the duo prepares a hearty menu of “snack and bubbly” (pork rinds and pickles, basil and berry soda); pea agnolotti with parmesan, bacon and egg yolk; Green Meadow Farms mesclun with berries, beans and herbs; brisket with farro, mushrooms, greens and sherry; and bread pudding with cardamom, strawberry, rhubarb, cucumber and nutmeg.

Price $155.00
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Saturday, June 24, 2pm: Dessert and Wine Pairing with Sara May of Grateful Plate and Riley Duffie of VOS Selections
We’ve hosted several wine-and-cheese sessions, but this, ladies and gentlemen, is our very first class devoted to the pairing of wine and dessert. On the wine side of things, we’re delighted to welcome, for the first time Riley Duffie, a wine and spirits sales representative for VOS Selections, who was previously a part of the opening beverage teams at both Hungry Pigeon and Royal Izakaya. While at Hungry Pigeon, Riley met Sara May who worked with Pat O'Malley in his acclaimed pastry program. Sara has worked as the pastry chef at the Franklin Fountain, Little Nonna's and Aldine and is currently the sous chef at Grateful Plate, a health supportive meal delivery and private event company. Join Riley and Sara for some sweet pairings: selection of 3 cheeses, blueberry and sour cherry compotes, paired with Alysian Vermouth; chocolate plum claufotis, paired with Historic Series Madeira; peach-cherry trifle and hazelnut crunch, paired with Amontillado sherry; and a Clover Club cocktail (Plymouth gin, housemade raspberry syrup, egg white). Who needs dinner when you have wine and dessert?

Price $95.00
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Sunday, June 25, 6pm: Break The Fast Dinner with Ange Branca of Sate Kampar
Ramadan is the ninth month of the Islamic calendar and is observed by Muslims worldwide as a month of fasting to commemorate the first revelation of the Quran to Muhammad. During Ramadan, food and drinks are only consumed before dawn and after sunset. With Ramadan ending on Sunday, June 25, Ange Branca of Sate Kampar will prepare a Malaysian version of iftar, the meal served at the end of the day during Ramadan to break the fast. As an Islamic country with a penchant for food, Malaysia celebrates Ramadan at festive, communal iftan meals at markets (aka Bazaar Ramadan) where rows of vendors can stretch to two kilometers in length. Saté Kampar is located in the heart of East Passyunk Avenue and 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. Angelina’s iftar will feature a starter of kurma and air bandung (Madjool dates and sweet rose milk) with roti jala (et crepes and curry); ulam ulam (crudité of fresh Malaysian herbs and beans); kambing golek (goat marinated in Sarawak black peppers, gingers and lemongrass, slow grilled) and nasi dagang (trader’s rice) with tuna curry; and for dessert, sago gula (Melaka sago pearls, or palm starch, with coconut cream, topped with coconut nectar). Please note this meal is Halal.

Price $150.00
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Tuesday, June 27, 7pm: Savoring Suriname with Joncarl Lachman of Noord and The Dutch
Suriname (formerly Dutch Guyana) is a Caribbean facing South American country and is one of the most multicultural societies on Earth. The kitchen traditions of the Dutch, Indonesians, Africans, Indians and Native Amerindians all influence the cuisine. Join Philly native Joncarl Lachman, aka the Darling Dutchman, for a taste of Suriname. Joncarl continues to expand palates and bring exciting new flavors at Noord, his northern European BYOB and at The Dutch, his casual breakfast and lunch spot that combines elements of traditional Dutch fare with Pennsylvania Dutch cookery. Joncarl’s June menu is a testament to the melting pot flavors of Suriname: chilled peanut soup (Paramaribo style); curried prawns with peas and tomato; mossi-slesi (stir fried rice with chicken, cured pork and plantains; and bojo coconut raisin buttercake. Join him when he returns to COOK for a night of distinctive dishes! You won’t be sorry!

Price $170.00
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Wednesday, June 28, 7pm: Return of the Shack: La Peg Seafood Shack 2017 with Peter Woolsey of La Peg and Bistrot La Minette
When you think Peter Woolsey, you likely think French. And while the owner of Bistrot La Minette does indeed know classic French bistrot fare, you may not know he can make a mean lobster roll. Last summer, Woolsey set up a seafood shack outside La Peg, his American brasserie located inside the FringeArts headquarters across from the Race Street Pier, and this year...it’s back! The shack’s casual menu is inspired by Woolsey’s childhood summers on the picture-postcard-perfect coast of Maine. Before summer gets away from you, come enjoy a menu of New England roadside favorites. Woolsey is one of the most charismatic and entertaining COOK regulars, so this one is not to be missed!

Price $165.00
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Thursday, June 29, 7pm: Galer Estate Wine Dinner with Adam Diltz of Johnny Brenda’s and Virginia Mitchell of Galer Estate
Galer Estate puts the ‘wine’ in Brandywine. Located in Kennett Square, Galer blends nature, science and art, producing high quality wines using the best of "old world" and "new world" processes in the winery. Since 2011, Galer Estate has won over 90 wine competition awards, including including Best of Shows and Gold Medals from competitions in Napa, Sonoma, and Finger Lakes. Join winemaker Virginia Mitchell for a sampling of Galer’s wines, complemented by dishes prepared by Adam Diltz of Johnny Brenda’s. Guests will enjoy a welcome glass of Huntress Rosé, followed by 2016 Huntress Vidal Blanc, paired with cured mackerel, cucumbers, cucumber juice, radishes, basil; 2015 Red Lion Chardonnay, paired with an early summer vegetable salad of potatoes, beans, squash, zucchini, buttermilk dressing, crackers, Yellow Springs Farm Fieldstone cheese; 2014 Cabernet Franc, paired with Stryker Farm lamb chop, braised shoulder, sausage, watercress, Brooke-Lee Farm purple potatoes, onions; 2014 Huntress Red, paired with Birchrun Blue Cheese tart with chocolate ice cream.

Price $175.00
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Saturday, July 1, 7pm: Private Event

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Thursday, July 6, 7pm: Pork + Shellfish with Joncarl Lachman of Noord and The Dutch and Lee Styer of Fond and The Dutch
If Lee Styer of Fond is associated with one ingredient, it’s pork belly, hands (or hams?) down. And Noord’s Joncarl Lachman? Shellfish, for sure. For their July appearance at COOK, The Dutch co-owners Styer and Lachman are combining the best of both of their worlds for a pork and shellfish focused dinner. Located in Pennsport, The Dutch offers whimsical approaches to Dutch AND Pennsylvania Dutch breakfast dishes and recently began serving dinner Friday through Sunday. Some history: following a late-night, boozy omelette-making competition between Lachman and Styer, the two leapt at the opportunity to occupy the space formerly occupied by Fouth & Cross. And thus, The Dutch was born. Join the double Dutch-men for an evening devoted to what they do best: pork AND shellfish.

Price $175.00
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Saturday, July 8, 1pm: Snack Attack! Snack Making for Kids with Shayna Marmar of Honeypie Cooking
Hey kids, join us for an afternoon of super tasty snacks, led by Honeypie's Shayna Marmar, a friend of COOK who specializes in fun-filled hands-on children's classes! The afternoon’s menu is focused on how to easily prepare homemade versions of popular snacks, including popcorn three ways, crisped veggie chips, jammy fruit spreads and chews, and fruit juice fizzies! Honeypie Cooking provides homemade, nourishing food solutions to children, adults, and families. Shayna Marmar founded Honeypie Cooking in 2008 in California. Before moving to Philly in the fall of 2012, Shayna lived in Oakland, CA, where she and her business were active in the thriving Bay Area food movement. Recommended for ages 6 to 10. Parents of younger kids are welcome to stay; otherwise feel free to leave and return after class!

Price $45.00
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Sunday, July 9, 2pm: The Name’s Bon... Bonbon: A Confectionery Class with Aurora Wold-Shire of Townsend and A Mano
We all know the expression ‘sitting at home eating bonbons.’ But just what is a bonbon? The French bon means good, and two bons are better than one – but don’t take our word for it. Technically speaking, bonbons refer to sweet confections that, unlike truffles, can stand alone but nevertheless are usually dipped in chocolate at the end of the process. Pastry chef Aurora Wold-Shire will prepare three (gluten free!) bonbons: malt ganache, champagne ganache, and dulce du leche. Pastry chef for Tod Wentz’s restaurants Townsend and A Mano, Aurora’s resume is an impressive one to say the very least, having served as a pastry chef at multiple Michelin Star restaurants in New York City, including Eleven Madison Park, Jean Georges and The Musket Room. This is the perfect class for home bakers looking to expand their repertoire.

Price $85.00
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Monday, July 10, 7pm: COOKing With The Greek Twins! with Frances Vavloukis and Katherine Pardalios
If you know the movie My Big Fat Greek Wedding, well, Frances Vavloukis, a Philadelphia-based health and wellness coach, and her sister Katherine Pardalios lived it. The Greek twins reunite every year and create a Greek feast that no one can deny, and this year, you’re invited! You'll love the "best of the best" recipes from their Greek family, as well as inspiring family stories. The Greek Twins’ menu features a variety of summer mezze and small plates: dolmathes gyalantzi (stuffed grape leaves); kolokithakia tiganita (lightly breaded zucchini); octopothi sta karvouna (grilled octopus) and fried smelts; horiatki salata (Greek village salad); and authentic chicken souvlaki stuffed in pita bread. Opa!

Price $155.00
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Tuesday, July 11, 7pm: Summer in Jersey: A Sneak Peek of Hearthside with Dominic Piperno and Aaron Gottesman
There’s a reason why they call New Jersey the Garden State. Come summer, we all put our Jersey jokes aside and bask in the bounty of New Jersey’s corn, tomatoes, peaches and all the delicious seafood from down the shore. So for a sneak peek of their soon-to-open Collingswood, New Jersey BYOB Hearthside, chefs Dominic Piperno and Aaron Gottesman are devoting their menu to all things Jersey, including summer gazpacho shooter; red snapper ceviche with melon and basil; poached shrimp with corn and tomato; spaghetti and crab; steamed cod with wilted greens and corn; and for dessert, peach pie. Most recently, Piperno served as sous chef at Vernick Food + Drink, where he met Gottesman, who was previously Kevin Sbraga’s right-hand man and chef de cuisine at The Fat Ham. The pair’s friendship in the kitchen soon extended outside the kitchen, and so they are all the more excited to reunite and work together once again at Hearthside, a fine-dining BYOB centered around a wood-fired grill. Summer is here – join us for a taste of all that Jersey has to offer!

Price $165.00
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Wednesday, July 12, 7pm: Garces Series: Backyard COOKout with Rich Freedman and Matt Polzin of Olde Bar
Love a backyard barbecue but don’t have a backyard? Or just can’t bear the heat? Or just looking for some summer soiree inspiration? Olde Bar’s got your back. This July, join Chef de Cuisine Rich Freedman of Jose Garces’ contemporary oyster bar and cocktail lounge located in the landmark Old Original Bookbinder’s. Freedman’s menu will feature classic cookout fare with a twist and can all be done easily indoors. Freedman’s background is a meaty one as his great grandfather was a butcher in Italy, eventually opening a butchery in Florida where Freedman began working at age 10. Locally, he has worked at Opa and for the Philadelphia Eagles and Phillies before joining with the Garces Group. Also joining us will be Beverage Manager Matt Polzin, who will be shaking and stirring festive summer cocktails to get you in the spirit of summer. Previously behind the bar at a.bar, Polzin’s beverage menu at Olde Bar pays homage to cocktail classics, “expertly mixed,” according to Philadelphia Inquirer restaurant critic and drink columnist Craig Laban. Trust us, this isn’t going to be your typical burger and weenies BBQ!

Price $175.00
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Thursday, July 13, 7pm: Private Philadelphia Magazine Event

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Saturday, July 15, 12pm: Private Event

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Sunday, July 16, 1pm: Gluten-Free Pasta Party with Christina Martin, Chef/Owner of Cooking to Nourish
Most would think that if you follow a gluten-free diet, then pasta is out of the question. Think again! Christina Martin, a Philadelphia-based vegan chef and healthy food advocate, is returning to COOK this July to prove that gluten-free eaters can have their pasta and eat it too. 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 for a gluten-free AND vegan lunch of gnocchi with kale in a creamy sauce; pasta "bolognese"; veggie lasagna; and, to take home, biscotti.

Price $95.00
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Tuesday, July 18, 7pm: Open Stove XLIX: The Pros – Ned Maddock of Brigantessa vs. Yehuda Sichel of Abe Fisher
It’s baaaaaack! If you’ve been in Open Stove withdrawal, this one’s for you. Two will enter, but only one will win — so burns the unforgiving flame of the Open Stove, a fast-paced and unpredictable competition between two chefs. And this July, rather than up-and-coming sous chefs, we’ve invited COOK veteran all-stars: Ned Maddock of Brigantessa and Yehuda Sichel of Abe Fisher. As usual, 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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Wednesday, July 19, 7pm: Frutti Del Mare with Pat Alfiero of Morgan’s Pier
It’s OK to pretend you’re “downa shore” for one night when Pat Alferio of Morgan’s Pier returns to COOK to prepare a summer seafood smorgasbord, Italian style. While working on his Associates for Culinary Arts, he worked at Oyster House as a shucker, then moved his way up to line cook at Tinto, Gaslight, and il pittore before heading back to Oyster house as a sous chef, followed by his current post at the popular Delaware River summer hotspot Morgan’s Pier. Alfiero’s sea-to-table menu features mixed seafood focaccia with octopus, clam, shrimp and lemon squid ink aioli; seared langostine with orange agrodolce, eggplant, sformatta, shellfish jus and pistachio; spaghetti chi ricci with sea urchin; lobster raviolo with lobster emulsion, mushrooms and serrano; and grilled olive stuffed swordfish with smoked artichoke, oregano and pine nut-golden raisin gremolata.

Price $165.00
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Thursday, July 20, 7pm: Starr Series: Regional Asian BBQ Omakase with Todd Lean of Pod
Omakase is a Japanese phrase used in restaurants that means "I'll leave it to you". In this case, the “you” is the chef and the “it” is the menu selection. So instead of ordering à la carte, the chef presents a series of plates to customers who expect the chef to be innovative and surprising in the selection of dishes, almost like an artistic performance by the chef. Join chef Todd Lean of Steven Starr’s Pod for a seasonal omakase menu that transports you to Japan, Thailand, Korea and China: Hummock Island oyster with blueberry and wasabi; Thai BBQ grilled corn with spicy mayo and shaved coconut; galbi kimbap kalbi beef maki with oshinko, cucumber, kimchi and Korean BBQ beef; hamachi kama (grilled yellowtail) with a red miso BBQ, scallion and lemon; wuxi ribs (sweet Chinese BBQ ribs) with Japanese potato salad; and for dessert, green tea crepe with sweet cream and strawberries. Bonus: to kick things off, you’ll enjoy a watermelon Thai chili margarita. Fans of Pod’s vibrant Japanese-inspired style and flavors will not be disappointed!

Price $185.00
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Friday, July 21, 7pm: A Shipshape Summer with Anthony Bonnett 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 July, you won’t need your sea legs to enjoy The Moshulu – Anthony is coming ashore for his appearance at COOK with a surf AND turf menu of Katama Bay oyster with melon mignonette; #1 tuna tartare with lime, avocado and habanero aioli; heirloom tomato tart with buffalo mozzarella, arugula pesto and aged balsamic; crab cake  with Yukon potatoes, broccolini and caper remoulade; mini roast beef French dip with truffle cheese and shallot broth; and chocolate caramel peanut tart with ice cream. Ahoy, matey, indeed!

Price $165.00
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Saturday, July 22, 2pm: Ice Ice Baby! Cold Desserts for Hot Days with Peter Scarola of R2L
Join Peter Scarola, pastry chef for Daniel Stern Restaurants since 2008 and at R2L since its 2010 opening, for an afternoon of chilled-out sweets for the hottest months of the year. Peter will teach guests how to make maple bacon ice cream, banana blender sorbet, vanilla bean parfait and watermelon granita. With Peter at the helm of this class (he has been recognized as a Rising Star Pastry Chef of Philadelphia through starchefs.com – a significant industry honor), you are guaranteed to stay cool and sweet all summer long!

Price $85.00
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Sunday, July 23, 12pm: Pumpin’ (Waffle) Iron: Brunch with Robin Admana and Sandy Trinh of Foolish Waffles
For Philadelphians, waffles are so much more than a vehicle for butter and maple syrup. Philly fave food truck Foolish Waffles creates whimsical waffles, both sweet and savory. Foolish Waffles has earned 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. Join Robin and Sandy for a brunch devoted to the mighty waffle, in all its Foolish forms: baked goods plate (assorted mini baked goods, jam and butter ); wagel and lox (a Foolish take on bagel and lox – savory liege waffle scallion cream cheese, fresh cucumbers, pickles veggies and house cured lox ); fried chicken and waffle (buttermilk fried chicken, chili honey glaze, cabbage slaw, bourbon pickles jalapeños topped with a sunny side egg); and a mini dessert trio (lemon bars, matcha cream puff, canelé). Plus, it wouldn’t be brunch without bloody marys and mimosas!

Price $110.00
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Tuesday, July 25, 7pm: Wine and Swine: The Basque Edition 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 Spain’s Basque Country, a culinary paradise bordering France and combines sea and mountain cultures. Nick’s Basque bonanza includes chorizo with red wine and honey; navarra style trout with bacon and almond pesto; pork basquaise – slow roasted pork in piperade with rice pilaf; and gateau basque with macerated summer fruit and whipped cream. And of course, Mitch will be on hand with a selection of Basque wines to accompany Nick’s tasting menu.

Price $175.00
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Wednesday, July 26, 6pm: Private Event

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Thursday, July 27, 7pm: Summer in Provence with Kenneth Bush of Bistrot La Minette
French gastronomy in Provence is very distinctive from the rest of French cuisine. A Mediterranean influence brings recipes replete with garlic, tomatoes, fresh herbs and seafood. Because of the mountainous country, without herds of dairy cattle, Provencal cooking uses very little milk and the sauces are not rich and heavy. Join Kenneth Bush, Executive Chef of Bistrot La Minette, when he returns to COOK to showcase a menu of Provencal dishes featuring direct and uncomplicated flavors, including: salade nicoise with oil cured tuna; coquillage au pistou (mussels with white beans and pesto); lamb with ratatouille; and clafoutis with red berries! 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 2011, he won the prestigious and super cool “Questlove Cook Off”. 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 $185.00
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Friday, July 28, 7pm: A Traditional Colombian Dinner with Mel Tenorio of Usaquén
From Bogotá to Philly, Usaquén started as a series of pop-ups aimed at bringing traditional and fusion Colombian food to Philadelphia. Named after a vibrant neighborhood located in the city of Bogotá, Usaquén is the birthplace of (and inspiration for) chef-owner Mel Tenorio. Recognizing Philadelphia as a culturally diverse restaurant community, Mel saw a void to fill as there was a lack of good traditional Colombian cuisine. Located in Kensington, Usaquén combines Mel’s passion for traditional Colombian cuisine with alternating fusion influences, as seen in his COOK debut menu: refajo cocktail (equal parts beer and Colombian soda, with a shot of aguardiente, a strong liquor made from anise and cane sugar); guava con queso blanco (guava paste with Colombian farmer's cheese); ceviche de camarones con patacones (shrimp, mango and avocado ceviche served in a green plantain cup); bandeja paisa gourmet (a gourmet take on Colombia's traditional dish of coconut rice, pork belly, powdered beef, pink beans, avocado, golden sweet plantains, arepa and a fried egg; arroz con leche (rice pudding, the perfect traditional ending to a Colombian meal).

Price $150.00
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Saturday, July 29, 6pm: Summertime When the Veggies Are Fine: A Meatless Feast with Becca O’Brien of Two Birds Catering and Canning
Ask any vegetarian and they’ll tell you that summertime is the easiest time to go meatless. With summer’s fresh produce, the options (and flavors) are endless, but you don’t have to necessarily be a vegetarian to celebrate the bounty of summer. So come one, come all to Becca O’Brien’s appearance at COOK, where she will prepare a seasonal, vegetarian feast of vichysoisse with peas, rosemary-lemon crème fraîche and grilled crostini; watermelon, tomato, and pickled radish salad with smoky carrots, feta and arugula; citrus-butter grilled polenta with balsamic marinated red onions, roasted maitake mushrooms, oven-dried tomatoes and housemade herbed ricotta; seasonal vegetable kofte with smoky roasted cauliflower, salt-roasted beets and grilled zucchini with cucumber raita and baba ganoush; and for dessert, ricotta pie with fresh berries 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.

Price $155.00
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Monday, July 31, 7pm: Perfectly Perla: An Evening of Filipino Fare with Lou Boquila of Perla
Perla is a BYOB restaurant in the bustling East Passyunk neighborhood of South Philadelphia, serving modern Filipino-inspired cuisine incorporating local seasonal ingredients. Born in the Philippines, Perla chef-owner Lou Boquila is passionate about creating innovative dishes and inspiring others to expand their palates. His mission is to introduce guests to the distinctive food he has known since childhood. As a young boy, Lou learned to appreciate his mother's traditional cuisine, which sparked his interest in cooking. His experience began as a dishwasher at the renowned Knave of Hearts where he learned the operations of a kitchen. He then decided to continue his training at the Art Institute of Philadelphia, and became an intern to Chef Kiong Banh of Twenty Manning, working his way up from line cook to sous chef, and then to Chef de Cuisine of Twenty Manning’s (and COOK’s) sister restaurant Audrey Claire in 2007. Along the way, Lou began to combine his culinary knowledge to best express his interpretation of Filipino food with a modern take. While at Audrey Claire, Lou made multiple appearances in the COOK kitchen, but we are excited to welcome Lou (and you!) for our first Perla dinner, featuring
scallop sinigang ceviche (rhubarb consommé, sea beans, nasturtiums, chive oil); maitake ginataan (kabocha squash, fiddleheads, coconut-lemongrass broth, bottarga); lamb shank kare kare (eggplant, bok choy, peanut-annatto sauce, sweet bagoong); baked meringue, ube mousse, ube dust, hazelnuts).

Price $160.00
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