Home > Classes

ATTENTION COOK GUESTS: Please note that tickets in your cart are not confirmed until you complete your purchase. This means you must finalize checkout before the tickets are actually yours. We apologize for any inconvenience.

OUR MARCH CLASSES WILL BE POSTED ON TUESDAY, FEBRUARY 4TH AT 2PM.

Sort By:
Page of 1
Friday, January 3, 6pm: Warming Winter Wines Happy Hour With Austin Drake of Love The Bottle
Friday, January 3, 6pm: Warming Winter Wines Happy Hour With Austin Drake of Love The Bottle
It’s true – there’s a wine for every season. Sunny summer days call for light-bodied porch pounders. When temperatures plunge, our diet inevitably leans toward rib-sticking hearty fare, and those light summery wines just won’t do. Enjoy a crash course on wintry wines with certified sommelier Austin Drake of Love The Bottle, who will begin our happy hour as one always should – with a cocktail. Enjoy a Winter Bourbon Smash (bourbon, triple sec, orange juice, raspberry preserves, topped with club soda), followed by four wines, each intended to pair perfectly with the wintertime fare we’ll be enjoying for the months to come: A to Z Wineworks Bubbles, Trimbach Gewurztraminer, Zenato Alanera Rosso Veronese and Pendulum Red Blend. Please note that no full dinner will be served, but there will be light bites.
more info

Price $125.00
SOLD OUT
Qty Add
Saturday, January 4, 12pm: Mediterranean Brunch with Samar Lazzari
Saturday, January 4, 12pm: Mediterranean Brunch with Samar Lazzari
Looking to add some new flavors into your brunch cooking repertoire? Enter: Samar Lazzari, formerly of Stoa Takeaway in South Philly’s Bok Building, who returns to COOK this January to show you there is life beyond omelettes and pancakes (not that there’s anything wrong with those!). Samar’s brunch spread includes a vibrant mezze starter with warm pita (olives, cheese, pickles, ful modamas, etc); fetteh (warm chickpeas with garlic tahini cream, fresh herbs and toasted almonds); and shakshuka (aromatic stewed tomatoes baked with fresh local eggs and grilled sourdough). more info

Price $120.00
SOLD OUT
Qty Add
Sunday, January 5, 12pm: Hearty Winter Brunch with Scott Megill
Sunday, January 5, 12pm: Hearty Winter Brunch with Scott Megill
Join veteran COOKing instructor Scott Megill and warm up to winter with one hearty brunch. Scott has worked in celebrated kitchens including Supper, Styer’s Garden Café, Talula’s Table and Talula’s Daily, where he earned 3 bells from Philadelphia Inquirer critic Craig Laban, and most recently Grace Winery. Wherever he goes, Scott focuses on local, seasonal, farm-to-table fare and his January appearance at COOK is no exception. Join us for a wintry brunch menu: Dutch pancake with meyer lemon curd, herbs; root vegetable ramen with pork belly; steak and eggs with Kennett Square mushroom hash; and chocolate chia parfait with almonds and granola. more info

Price $125.00
SOLD OUT
Qty Add
Tuesday, January 7, 7pm: A Taste of Portugal with Brian Oliveira and Brian Mattera of Happy Hour Hospitality
Tuesday, January 7, 7pm: A Taste of Portugal with Brian Oliveira and Brian Mattera of Happy Hour Hospitality
While the flavors of Portugal may be familiar to those who live in the not-too-distant East Coast cities of Providence, Boston and New York City (the three largest Portuguese American communities in the US), they are relatively hard to come by in the City of Brotherly Love. Due to the trade routes of Portugal’s previously expansive empire, its cuisine is both influenced by and influential upon the lands to which they traveled – Brazil, India, southern Africa and even Japan, to name a few. This January, Brian Oliveira and Brian Mattera of Happy Hour Hospitality will prepare a dinner of traditional Portuguese favorites: Portuguese rolls with butter and lupini beans; piri-piri shrimp with garlic; caldo verde (soup with linguica and kale); cod a lagareiro (fresh cod swimming in olive oil with crushed olives, potatoes and tomato) served alongside family style garden salad; and for dessert, pasteis de nata (crispy egg custard tarts). Happy Hour Hospitality is a creative culinary concept founded by Oliveira and Mattera, who, with a combined 25+ years of restaurant experience, have done it all – from dishwasher to line cook, bartender and chef, and even restaurant owner. Happy Hour Hospitality offers a variety of dining experiences, including drop-off and full-service catering, cooking classes and private dining. more info

Price $160.00
SOLD OUT
Qty Add
Wednesday, January 8, 7pm: Asian Soups and Stews with Robin Admana and Sandy Trinh of Foolish Waffles
Wednesday, January 8, 7pm: Asian Soups and Stews with Robin Admana and Sandy Trinh of Foolish Waffles
Robin Admana and Sandy Trinh, the gals behind the wildly popular Foolish Waffles truck, are back. And this time, there won’t be waffles, but they’ll still be cooking up what they know well – the food of their family backgrounds. Robin’s Filipino heritage will combine with Sandy’s Vietnamese background for one incredible evening of Asian soups and stews (perfect for a cold winter night!): shrimp sinigang (Filipino-style sour soup with tamarind broth, grilled head-on shrimp, vegetables, chili oil); chicken congee (gingery chicken and rice porridge, fresh herbs, fried shallots and garlic, chili oil; bò kho (spicy Vietnamese beef stew, root vegetables, fresh herbs, fried shallots, chili oil, steamed rice); ginataang bilo-bilo (warm sweet coconut broth, plantains, Japanese sweet potatoes, jackfruit, mochi rice balls). Foolish Waffles is a prominent member of Philly’s vibrant food truck community, earning a number of accolades including Philadelphia Magazine’s Best of Philly for Street Food Snacks in 2014 (for their banh mi waffle), The Vendy Cup as well as the Vendy’s People’s Choice Award in 2015. more info

Price $165.00
SOLD OUT
Qty Add
Thursday, January 9, 7pm: Old School Steakhouse Dinner with Michael Sultan of 33rd Street Hospitality
Thursday, January 9, 7pm: Old School Steakhouse Dinner with Michael Sultan of 33rd Street Hospitality
Meat lovers, rejoice! COOK is pleased to welcome Michael Sultan of 33rd Street Hospitality for an evening of old school steakhouse fare – the raw bar, the big salad, the piping hot soup, and yes, the pièce de résistance, big bold beef. Michael Sultan is the force behind three popular food trucks – Street Food Philly, Say Cheese Philadelphia and Taco Mondo. This January COOK invites you to a steakhouse feast, courtesy of his 33rd Street Hospitality Catering: seafood extravaganza of clams casino, jumbo shrimp cocktail, oyster stew; Point Reyes blue cheese wedge salad; French onion stew; roasted whole tenderloin with demi-glace, caramelized onion potato gratin, roasted root vegetables; and (save room!) cheesecake with berries. Pick up some tips so that you can bring the steakhouse to your house! more info

Price $180.00
SOLD OUT
Qty Add
Saturday, January 11, 12pm: The Art Of Eating Well with Jason Moss
Saturday, January 11, 12pm: The Art Of Eating Well with Jason Moss
Personal chef, cooking instructor and athlete Jason Moss believes that eating healthy should not be a bland, boring experience. Contrary to what you may think, eating healthy doesn’t mean sacrificing flavor. Jason combines his love of healthy living and cooking to help others live the best life that they can. Pick up some tips and tricks from Jason when he returns to COOK with a lunch menu of twice cooked curry pork belly with braised greens and honeyed cornbread; barbacoa pork shank with mofongo and Cuban style black beans; and spicy fish cakes with banana fritters. Bring your appetite and your curiosity! more info

Price $110.00
SOLD OUT
Qty Add
Sunday, January 12, 12pm: Cookbook Lunch Event: Anglo-Indian Cuisine with Rupen Rao of Rupen’s
Sunday, January 12, 12pm: Cookbook Lunch Event: Anglo-Indian Cuisine with Rupen Rao of Rupen’s
Britain ruled India for almost 150 years from the early 1800’s A.D. to 1947 A.D. During this period, the British encountered a world of new flavors within various Indian cuisines. Some recipes were ‘created’ to suit the British palate, which usually meant reducing the level of heat and adding cream and/or sweetener to the traditional recipe. When Europeans left India, these dishes found a place in Europe, and the rest is Anglo-Indian cuisine history. For his January appearance at COOK, Washington D.C. resident and Mumbai native Rupen Rao will prepare Anglo Indian favorites, including Deccan railway spinach; chicken tikka masala with naan; lamb vindaloo with Bombay potatoes; and saffron crème brûlée. Rao, who has a line of cookbooks and simmering sauces, has made it his mission to take classic Indian cooking and adapt it to our day-to-day lifestyle here in the United States. Guests will receive a copy of Rupen’s cookbook “Indian Cooking: Popular Restaurant Dishes.”
more info

Price $125.00
SOLD OUT
Qty Add
Tuesday, January 14, 7pm: Cookbook Dinner: The Farm Cooking School with Ian Knauer
Tuesday, January 14, 7pm: Cookbook Dinner: The Farm Cooking School with Ian Knauer
Host of The Farm cooking show on PBS, Ian Knauer honed his cooking skills in the world-renowned test kitchens of Gourmet Magazine for almost a decade before returning to his family’s farm in Pennsylvania. After a year of searching for the perfect location, he founded The Farm Cooking School in Titusville, New Jersey, as a magical space where cooks of all levels can come together to learn and enjoy great food and community. Co-written with his Farm Cooking School colleague Shelley Wiseman, The Farm Cooking School is a cookbook for anyone who wants to learn to cook in tune with nature, celebrating seasonality. This January, Ian will bring his cooking school to our very own here in Philadelphia, where he'll demo and serve a farm-to-table feast of hot-smoked oysters with harissa butter; fresh pasta with roasted butternut squash and daikon; braised pork belly with carrot-miso puree; and fresh ginger and apple tarte tatin. Guests will receive a copy of "The Farm Cooking School."
more info

Price $185.00
SOLD OUT
Qty Add
Wednesday, January 15, 7pm: The Food and Natural Wines of Catalonia with Kelsey Bush, Zach Morris and Tim Kweeder of Bloomsday
Wednesday, January 15, 7pm: The Food and Natural Wines of Catalonia with Kelsey Bush, Zach Morris and Tim Kweeder of Bloomsday
The all day cafe, one could say, is the new BYOB. Housed in a gorgeous space across from The Shambles in Headhouse Square is Bloomsday. Green Engine Coffee Co. owners Zach Morris and Kelsey Bush recruited Best of Philly-winning wine pro Tim Kweeder (formerly of a.kitchen, Petruce and Kensington Quarters) to distinguish Bloomsday Cafe with a wine program and retail shop focusing on natural wines from small producers. Team Bloomsday’s January appearance at COOK will continue that focus on natural wines but specifically those of Catalonia. If you’re unfamiliar with this region in Northeastern Spain, you’re in for a treat – food and wine is Catalonia’s largest industrial sector, employing 18% of the region’s workforce. It’s a big business, with big flavors drawn from Mediterranean ingredients. And while we associate Catalonia with Cava, Spain’s budget-friendly sparkling wine, there’s so much more to explore. All aboard for a tasting tour of Catalonia! more info

Price $175.00
SOLD OUT
Qty Add
Thursday, January 16, 7pm: Winter Kaisaki with Todd Lean of Morimoto
Thursday, January 16, 7pm: Winter Kaisaki with Todd Lean of Morimoto
Kaiseki is a traditional multi-course Japanese dinner. The term also refers to the collection of skills and techniques that allow the preparation of such meals, and are analogous to Western haute cuisine. Join Todd Lean of Steven Starr’s Morimoto for a modern take on Kaiseki cuisine where he will focus on all things winter. Following a seasonal amuse bouche, enjoy kabocha bisque with spiced pepitas and garlic chili oil; spinach salad with bruleed grapefruit, spiced wakame chips and maple soy dressing; creamy crab udon with brown beech mushrooms, jumbo lump crab and hazelnut crunch; duck confit with winter root vegetables and bone marrow miso; and chocolate cake with green tea mousse and guava. more info

Price $180.00
SOLD OUT
Qty Add
Friday, January 17, 7pm: Cookbook Dinner: Acid Trip with Michael Harlan Turkell
Friday, January 17, 7pm: Cookbook Dinner: Acid Trip with Michael Harlan Turkell
In Acid Trip: Travels in the World of Vinegar, Michael Harlan Turkell takes readers on a fascinating journey through the world of vinegar. An avid maker of vinegars at home, Turkell traveled throughout North America, France, Italy, Austria, and Japan to learn about vinegar-making practices in places where the art has evolved over centuries. This richly narrated cookbook includes recipes from leading chefs including Daniel Boulud, Barbara Lynch, April Bloomfield, Massimo Bottura, Sean Brock and many others. Turkell’s very vinegary COOK menu, which includes beverage pairings, kicks off with an amuse course of oysters with ginger syrup and pancetta cooked in balsamic (paired with celery apple shrub served over ice, with an applejack sidecar); white gazpacho with almonds, green grapes, garlic and radish (paired with Amontillado Sherry); tagliatelle with brown butter, lemon vinegar, pine nut gremolata and seared sea scallops (paired with a Verdicchio or Trebbiano d'Abruzzo wine); cider-vinegar braised pork shoulder with leeks, apple and winter greens (paired with a TBD cider); and parmesan ice cream with balsamic cherries and parmesan frico (paired with an off-dry Lambrusco). Each guest will receive a copy of “Acid Trip.”
more info

Price $185.00
SOLD OUT
Qty Add
Saturday, January 18 , 1pm: After School (Vegan!) Treats with Meagan Benz and Shannon Roche of Crust Vegan Bakery
Saturday, January 18 , 1pm: After School (Vegan!) Treats with Meagan Benz and Shannon Roche of Crust Vegan Bakery
Treat your inner kid-at-heart to an afternoon of nostalgic after school sweet treats… vegan style! Crust Vegan Bakery is the brainchild of Shannon Roche and Meagan Benz, two vegans who grew up in the South and saw an opportunity for (and a void of) vegan baking. At Crust, everything is lovingly made by hand with all natural ingredients, is 100% vegan, and uses no artificial colors, flavors or preservatives. Shannon and Meagan will demo and serve three desserts that will take you back to a time when things were simpler and sweeter: pop tarts, cosmic brownies, and dunk-a-roo cookies with a frosting cup. New Year’s resolutions, be damned! more info

Price $85.00
SOLD OUT
Qty Add
Sunday, January 19, 12pm: A Well-Balanced Brunch: CBD Infused Foods with Malik Ali and Jennifer Zavala
Sunday, January 19, 12pm: A Well-Balanced Brunch: CBD Infused Foods with Malik Ali and Jennifer Zavala
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. Join Malik Ali and Jennifer Zavala for a brunch of CBD-infused foods, including avocado toast with rye, hard boiled egg, blistered tomatoes, arugula, balsamic glaze; smothered cornbread waffle with turkey sage sausage, chives; eggs benedict shrimp pupusa with a black bean and cheese pupusa, avocado, arugula, chipotle hollandaise, grilled shrimp; and panattone French toast, with homemade whipped cream, toasted walnuts, maple syrup. Most recently in the kitchen at SOUTH, Malik previously 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. Honored by Zagat as a finalist for their 30 Under 30 list, Malik is indeed one to watch! Having developed a cult-like following for her tamales, Jennifer has now set up shop at Underground Arts, selling her famed tamales, among other menu items. more info

Price $120.00
SOLD OUT
Qty Add
Tuesday, January 21, 7pm: Pasta Makes Perfect with Michael Vincent Ferreri of Res Ipsa
Tuesday, January 21, 7pm: Pasta Makes Perfect with Michael Vincent Ferreri of Res Ipsa
Located on the 2200 block of Walnut Street is Res Ipsa, a collaboration between Tyler and Nicole Akin of Stock and Mark Capriotti and Mark Corpus of ReAnimator Coffee. Taking its name from the Latin phrase res ipsa loquitor ("the thing speaks for itself"), Res Ipsa operates as a cafe during the day and in the evening changes over to a full-service restaurant! Res Ipsa Chef Michael Vincent Ferreri’s menu is not only influenced by his own Italian roots but also by his time working at Zeppoli, Chef Joey Baldino’s beloved Sicilian-inspired BYOB. Michael’s pasta dishes are the stuff of legends, so this January Ferreri will be preparing a feast of endless pasta-bilities. Ferreri will demonstrate how to prepare pasta dough by hand as well as how to roll a variety of pasta shapes. Sounds like a good time, but the real payoff in going to such a class is in eating the pasta. So come carb-load with the best of them! more info

Price $180.00
SOLD OUT
Qty Add
Wednesday, January 22, 7pm: An Evening with Ari Miller of Musi
Wednesday, January 22, 7pm: An Evening with Ari Miller of Musi
Named for Chef/Owner Ari Miller’s legendary fishmonger in Tel Aviv, Musi’s daily menu showcases the farmers, foragers, makers and artisans who inspire Ari with unique products and one-of-a-kind collaborations. It’s what he calls “relationship cuisine.” The Pennsport BYOB has garnered much praise, including Ari himself being named “Best Chef” in Philadelphia Magazine’s 2019 “Best of Philly” issue.  Ari’s culinary roots began during a decade spent in Israel where he was the dining reviewer for The Jerusalem Post. He transitioned into the professional kitchen, and upon returning to his native Philadelphia, he worked at Zahav, Percy Street BBQ, High Street On Market and Philadelphia Distilling before launching his popular “Frizwit” pop-ups. If you haven’t had a taste of Musi, now’s your chance, as Ari prepares a pasta-centric menu: kale Caesar salad; silk chili bowties in lemon butter sauce; wild mountain cumin garganelli in raw tomato sauce; preserved citrus agnolotti in fish broth; and Cloud Forest Cardamom malabi. more info

Price $175.00
SOLD OUT
Qty Add
Thursday, January 23, 6pm: Elevated Super Bowl Tailgate with Sara May and Laura Sutter
Thursday, January 23, 6pm: Elevated Super Bowl Tailgate with Sara May and Laura Sutter
Mark your calendars: Super Bowl LIV will take place on February 2, 2020. Regardless of who you’re rooting for (ahem, Go Birds!), we can ALL get behind a good tailgate. Join pastry chef Sara May and American Cheese Society Certified Cheese Professional Laura Sutter for a happy hour dedicated to game day foods, plus beverage pairings, including an Asian-themed crudite platter, paired with an herbal kombucha; pickled egg and fancy salt, paired with a pilsner-style beer; whiskey-infused cheese ball with housemade crackers, paired with a barrel-aged cider; and sweet popcorn snack mix, paired with Lambrusco. And because we’re good sports, even Cowboys fans are welcome… more info

Price $120.00
SOLD OUT
Qty Add
Friday, January 24, 7pm: Dinner On The High Seas with with Anthony Bonnet of The Moshulu
Friday, January 24, 7pm: Dinner On The High Seas with with Anthony Bonnet of The Moshulu
The Moshulu is the world’s oldest and largest square rigged sailing vessel still afloat, and she is in fact the world’s only restaurant venue on a tall ship. Presenting inventive, contemporary classic presentations of American cuisine, Executive Chef Anthony Bonett has created a delectable selection of dishes using the finest local ingredients available to create a memorable dining experience on this landmark ship. But this January, you won’t need your sea legs to enjoy The Moshulu – Anthony is coming ashore for his appearance at COOK with a decadent seafood menu of lobster cocktail with brioche, endive salad, mustard aioli; sea scallops with celery root puree, black lentil salad, shellfish butter; duck confit wontons, shiitakes, sweet potato, XO sauce, Szechuan chili oil; Australian lamb loin, curry cauliflower, pickled fennel, rogan josh sauce; and peanut butter crunch bar. Ahoy, matey, indeed! more info

Price $180.00
SOLD OUT
Qty Add
Saturday, January 25, 7pm: Private Event with Nick Elmi of Laurel, Greg Vernick and Jeff Michaud
Saturday, January 25, 7pm: Private Event with Nick Elmi of Laurel, Greg Vernick and Jeff Michaud
more info

SOLD OUT
Qty Add
Sunday, January 26, 1pm: Pâte à Choux Party with Melanie Diamond-Manlusoc of Flow State
Sunday, January 26, 1pm: Pâte à Choux Party with Melanie Diamond-Manlusoc of Flow State
Pâte à choux – a dough made from butter, water, flour and eggs – is the home base from which you can spin off in endless directions. From savory gougères and Parisian gnocchi to sweet éclairs and beignets, it’s a versatile staple to master, and Melanie Diamond-Manlusoc of Flow State is her to give you such know-how. Located on Fishtown’s vibrant Frankford Avenue, Flow State is part coffeehouse, part gelateria and part pastry shop. Co-owner Melanie makes her COOK debut with pâte à choux primer, taking something basic and turning it into four creations that are anything but basic:  cruller with Madagascar vanilla bean glaze; Paris-Brest-ish with Nutella, creme chantilly, almond feuilletine crunch; gougères au roquefort, aka blue cheesy poof; and old fashioned cream puff with dark sugar whiskey gelato, Angostura cream, blood orange gel, wasabi caramel, amarena cherry. more info

Price $85.00
SOLD OUT
Qty Add
Monday, January 27, 7pm: Comfort Foods with Laura Frangiosa of Analog Supper Club
Monday, January 27, 7pm: Comfort Foods with Laura Frangiosa of Analog Supper Club
Winter is coming… and we know what what you’re really craving: comfort food! We don’t know Laura Frangiosa’s middle name, but it should be Comfort. Former owner of Lansdowne’s Avenue Delicatessen, Laura is known for hearty fare cooked with love. Laura’s soon-to-launch Analog Supper Club will pop up at COOK this January with a southern (Philly) comfort menu of South Philly "pimento cheese" with Calabrian chili, roasted red pepper, provolone; Mama's Favorite Salad of charred broccoli, marinated artichoke hearts, grape tomatoes, olives, croutons, dijon and red wine vinaigrette; clams and spaghetti; porkchop-etta; and double chocolate cake roll with chocolate mousse, chocolate cake, whipped cream. more info

Price $165.00
SOLD OUT
Qty Add
Tuesday, January 28, 7pm: Cooking with (And Drinking!) Sparkling Wine with Joncarl Lachman of Nood and Winkel and Mitch Skwer of Vintage Imports
Tuesday, January 28, 7pm: Cooking with (And Drinking!) Sparkling Wine with Joncarl Lachman of Nood and Winkel and Mitch Skwer of Vintage Imports
We all know sparkling wine is delicious in a glass, but what about cooking with it? For the fourth year in a row, we’re inviting 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 Winkel, his breakfast and lunch Dutch-inspired eatery. Providing the bubbly pairings for the evening is our go-to wine guy, Mitch Skwer of local importer and distributor Vintage Imports. Pairings include Champagne poached oysters with spinach, fingerlings, crème fraīche (paired with Cave de Bissey Cremant de Bourgogne NV, France); prawns, Cava, dill, leeks, chive, light cream (paired with Roger Goulart Gran Reserva Extra Brut 2011, Spain); rabbit in champagne vinegar with cabbage, smoked sausage, bacon, caraway (paired with Duckman Espumante Rosa NV, Portugal); and pears with vanilla, Prosecco, anise, mascarpone (paired with Vietti Cascinetti Moscato d' Asti 2018, Italy). Due to the nature of this menu, shellfish allergies cannot be accommodated. more info

Price $185.00
SOLD OUT
Qty Add
Wednesday, January 29, 6pm: Private Event with Nick Macri
Wednesday, January 29, 6pm: Private Event with Nick Macri
more info

SOLD OUT
Qty Add
Thursday, January 30, 7pm: Valle d'Aosta Wine Dinner with Gary Burner of Moonfish and Mariel Wega of Skurnik Wines
Thursday, January 30, 7pm: Valle d'Aosta Wine Dinner with Gary Burner of Moonfish and Mariel Wega of Skurnik Wines
Valle d’Aosta is commonly referred to as the ‘Roof of Italy.’ Situated in the Western Alps, the northwestern region of Italy borders France and Switzerland and is known for the iconic, snow capped-peaks of the Matterhorn and Mont Blanc, ski resorts and medieval castles. While we’re familiar with Italian food in general, the cuisine of Valle d’Aosta is not as recognized to us as that of Tuscany, Emilia-Romagna and Abruzzo, to name a few. There’s a LOT to love, but don’t take our word for it! Join Mariel Wega of wine importer/distributor Skurnik Wines and Gary Burner of social and supper club Moonfish for a wine pairing dinner through the Aosta Valley: seupa à la Vapelenentse (rye cabbage and fontina soup), paired with Petite Arvine Valle d'Aoste; gnocchi alla bava (buckwheat gnocchi with fontina), paired with Pinot Gris Vallee d'Aoste; costoletta alla Valdostana (breaded veal cutlet, jambon, parmesan), paired with Nus Valle d'Aoste; “Montblanc" (chestnut and pear tart); and an after-dinner nightcap of Distilleria Alpe, Amer du Val d'Aoste. more info

Price $175.00
SOLD OUT
Qty Add
Friday, January 31, 7pm: Bacon, It’s What’s For Dinner with Matt Gansert
Friday, January 31, 7pm: Bacon, It’s What’s For Dinner with Matt Gansert
Matt Gansert, whose eclectic resume includes Pub & Kitchen, Rex 1516, Will, Jaxon and Forsythia, returns to COOK for an ingredient entirely devoted to a universally beloved ingredient – bacon. What’s not to love? Bacon lends porky flavor, smoky notes and rich fat to so many dishes we love. Join Gansert for a life-beyond-BLT feast of crab fritters with oyster and bacon ‘chowda’; cavatelli with uni carbonara and bacon; tartiflette with potato, bacon and reblochon cheese; milk braised pork shoulder with buttermilk grits and pork chicharrones; and bacon maple crème brûlée. more info

Price $170.00
SOLD OUT
Qty Add
Saturday, February 1, 12pm: Big Ol’ Brunch with Becca O’Brien of Two Birds Catering And Canning
Saturday, February 1, 12pm: Big Ol’ Brunch with Becca O’Brien of Two Birds Catering And Canning
Best meal of the week? Brunch! COOK veteran Becca O’Brien of Two Birds Catering & Canning is a bit of a brunch master, so get ready. Becca will demo and serve up some delicious brunch dishes that you can replicate when you invite us over for brunch: huevos rancheritos with chorizo, corn tortillas,  refried beans,  queso chihuahua,  smoked poblano cream and a fried quail egg; spinach salad with warm bacon vinaigrette, roasted root vegetables, smoked spicy pecans, herb toast and a poached egg; leek and mushroom frittata with grilled flank steak and smokey roasted potatoes; stuffed banana bread French toast with maple mascarpone, candied walnuts, creme anglaise and whipped cream. O’Brien has worked at a number of the city’s most popular eateries including Stephen Starr’s Barclay Prime and Beau Monde creperie in Queen Village. In 2014, she launched her own catering company called Two Birds Catering and Canning and teaches regularly at COOK. Recipes will be provided.
more info

Price $120.00
SOLD OUT
Qty Add
Sunday, February 2, 5pm: Private Event with Katie Cavuto of Nourish Breathe Thrive
Sunday, February 2, 5pm: Private Event with Katie Cavuto of Nourish Breathe Thrive
more info

SOLD OUT
Qty Add
Wednesday, February 5, 7pm: An Evening with Jonathan Dearden of Red Owl Tavern
Wednesday, February 5, 7pm: An Evening with Jonathan Dearden of Red Owl Tavern
Red Owl Tavern’s Executive Chef Jonathan Deardon knows hospitality. Following posts at Andre Balazs properties in NYC, Deardon served as Executive Chef at Jarde Mountain Resort in Saint Lucia, recognized by Travel + Leisure as the top resort in the Caribbean and #3 best resort in the world. From there, Deardon joined the Kimpton Hotels & Restaurants family at Radiator, a chef-driven cocktail bar in the Kimpton Mason and Rock Hotel in Washington, DC. Deardon won multiple accolades while at Radiator, including “Best Chef on the Block” for the East Coast championship on ABC’s The Chew. Join us as Deardon returns to COOK, featuring a menu of smoked eggplant with whipped ricotta, lemon, roasted pepitas, red vein sorrel, chile spice; halibut crudo with yuzu koshu, cucumber, mint, smoked trout caviar; brown sugar cured duck breast with braised sunchokes, crispy leeks, watercress chimichurri; and a dessert of olive oil cake with green strawberries, cardamom ice cream. more info

Price $165.00
SOLD OUT
Qty Add
Thursday, February 6, 7pm: Mastering French Home Cooking with Kenny Bush of Gabi
Thursday, February 6, 7pm: Mastering French Home Cooking with Kenny Bush of Gabi
Kenneth Bush, former Executive Chef of the très Frenchie Bistrot La Minette, has paired up with Minette owner Peter Woolsey for Gabi, an all-day 1940’s Parisian Art Deco diner of sorts. Housed in the ground floor of the Hanover North Broad apartment building at Broad and Callowhill Streets, Gabi features casual French classics. Though Kenneth 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. This February Kenny’s homey, Frenchie menu includes shrimp-avocado salad and duck confit with orange sauce, plus two other tbd dishes. Ooh la la, indeed! more info

Price $175.00
SOLD OUT
Qty Add
Friday, February 7, 6pm: Sipping Sonoma with Jeff Holden of Breakthru Beverage
Friday, February 7, 6pm: Sipping Sonoma with Jeff Holden of Breakthru Beverage
Sonoma Valley is wine country at its best and the birthplace of California’s wine industry. Cradled between the Mayacamas and the Sonoma Mountain ranges, Sonoma Valley encompasses a rolling patchwork of vineyards, quaint farms and 13,000 acres of scenic parkland. Join Jeff Holden of wine distributor Breakthru Beverage for an oenological tour of Sonoma via five different grapes and five different AVAs: Gloria Ferrer Blanc de Blancs, Carneros; Gundlach Bundschu Gewurztraminer 2017, Sonoma Coast; Hartford Court Russian River Valley Pinot Noir 2017; Pedroncelli Mother Clone Zinfandel 2017, Dry Creek Valley; Alexander Valley Vineyards Cabernet Sauvignon 2017. Please note that no full dinner will be served, but there will be light bites.
more info

Price $115.00
SOLD OUT
Qty Add
Saturday, February 8, 12pm: A Taste of Ghana with Gail Owusu
Saturday, February 8, 12pm: A Taste of Ghana with Gail Owusu
Gail Opoku Owusu's love of cooking came from an early age, learning how to create the soulful and delicious food of her Ghanaian heritage. A graduate of The Culinary Institute of America, Gail went on to work at Kiawah Island Golf Resort in Kiawah Island, South Carolina and with Sage Hospitality before establishing her own company, Opoku Catering. For her COOK debut, Gail is treating 16 lucky guests to a tasting tour of the culturally diverse West African nation of Ghana. Following a welcome beverage of sobolo (hibiscus tea punch) and a street food amuse bouche trio of meat pie, Chin Chin bar nuts and yam fritter, enjoy a Kenkey Napoleon (corn maize dough layered with egg, snapper, prawns and chili tomato sauce); lamb suya kebab with waakye and tatale (spiced lamb kebab with rice and beans and plantain fritter); Ghana pancake with wild honey; and peanut toffee mignardises. more info

Price $115.00
1 left!
Qty Add
Sunday, February 9, 12pm: Indian Brunch with Rupen Rao of Rupen’s
Sunday, February 9, 12pm: Indian Brunch with Rupen Rao of Rupen’s
An early morning leisurely stroll on India’s streets showcases the bounty of regional food offerings amidst the sound of temple bells, the birds chirping and the daily hustle of passersby. Indian brunch food is regional, and bursting with flavor, so prepare your taste buds to the bold brunch flavors of India. Washington D.C. resident and Mumbai native Rupen is no stranger to COOK. While he has prepared more than a dozen lunches and dinners that left guests begging for more, this February Rupen is doing brunch, so this is not to be missed! Rupen, who has a line of cookbooks, spice blends and simmering sauces, has made it his mission to take classic Indian cooking and adapt it to our day-to-day lifestyle here in the United States. Following a saffron chai, enjoy a four course vegetarian brunch of masala scrambled eggs, spiced flattened rice (poha), spicy chickpeas and potato curry with fried bread (aloo poori) and halwa. Each participant will receive a copy of Rupen’s “Indian Cooking From My Mom” along with a jar of his delicious Indian simmering sauce. Recipes will be provided.
more info

Price $120.00
SOLD OUT
Qty Add
Tuesday, February 11, 7pm: Aphrodite Cooks! With Frances Vavloukis
Tuesday, February 11, 7pm: Aphrodite Cooks! With Frances Vavloukis
Celebrate the love of Greek food and the Greek food you love with someone we love: Frances Vavloukis. The veteran COOKing instructor and wellness coach invites you to drink it in with your eyes, take in the aroma, taste the sweet and the savoury, and listen to that crisp sound as you dig into a festive love-themed feast. Frances’ menu features a mezze spread of  potato skordlia with Ouzo and kalamata olives, taramosalata (fish roe spread), ktipiti kafteri (roasted red pepper and feta dip), spanakopita triangles (phyllo triangles stuffed with spinach and feta), loukaniko (Greek sausage), all served with warm pita bread brushed with olive oil and oregano; spanaki salata me reivethia, domata, kai feta (spinach salad with chickpeas, tomatoes, kalamata olives and feta); frescos solomos me portokali prasines elies (grilled salmon with orange and green olives), served with pilafi me arakas (saffron rice pilaf with green peas) and amyes me domata (Greek style okra); and kormos, a Greek chocolate biscuit dessert. Frances always makes COOK guests feel like family, but hey, don’t take our word for it. Ask Frances Vavloukis where to get amazing Greek food in Philly and she’ll answer, “My house!” Recipes will be provided.
more info

Price $175.00
SOLD OUT
Qty Add
Wednesday, February 12, 6pm: A Very Vegan Valentine Happy Hour with Rachel Klein of Miss Rachel’s Pantry
Wednesday, February 12, 6pm: A Very Vegan Valentine Happy Hour with Rachel Klein of Miss Rachel’s Pantry
At her successful South Philly cafe and catering company, Miss Rachel’s Pantry, Rachel Klein creates inspired vegan meals that appeal to everyone regardless of lifestyle. Join the always-sweet Miss Rachel at COOK for an happy hour of vegan Valentine small plates delicious enough to get everyone smiling, from committed vegans to dedicated meat eaters: pretzel bun sliders with dill chevre, salt-roasted beet and a pickle salad; handmade fettuccine carbonara with sun-dried tomato pancetta; and fudgy brownies. Plus, what’s a happy hour without the booze? Following a surprise cocktail, vegan wine selections will accompany the small plates. The timing of this class couldn't be better for a plant-based menu, as the New Year often inspires us to try new (and sometimes healthier) things. Come. Learn. Eat your veggies! more info

Price $125.00
SOLD OUT
Qty Add
Thursday, February 13, 6pm: Empanada Happy Hour with Jezabel Careaga of Jezabel’s
Thursday, February 13, 6pm: Empanada Happy Hour 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 West Philly – 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 happy hour, preparing empanadas de carne (tradicional NW Argentine spicy beef with raisins) and empanadas de verduras (roasted seasonal veggies with bechamel and parmesan), served with roasted veggies and romesco. Bonus: a dessert of torta de almendras with yogurt mousse and raspberries. 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. more info

Price $120.00
SOLD OUT
Qty Add
Friday, February 14, 7pm: Soul Food For Lovers with Malik Ali
Friday, February 14, 7pm: Soul Food For Lovers with Malik Ali
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. So grab your soulmate (if you are so inclined) and join Malik Ali for a soulful Valentine’s dinner including Cajun fried shrimp salad with green goddess and pickled red onion; five-cheese crab mac and cheese with cornbread gremolata; braised lamb with sweet potato mash, cream spinach, red wine sauce; and strawberry shortcake bread pudding. Most recently in the kitchen at SOUTH, Malik previously 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. Honored by Zagat as a finalist for their 30 Under 30 list, Malik is indeed one to watch! more info

Price $175.00
SOLD OUT
Qty Add
Saturday, February 15, 1pm: Stirring Up Love with Monica Mannion
Saturday, February 15, 1pm: Stirring Up Love with Monica Mannion
Monica Mannion’s cooking trajectory is a full circle. Born in Mexico City, she attended the Cambridge Cookery School in the UK and found herself living in Shanghai, where she became the private chef for a Mexican diplomat. Monica’s connection to Mexican cuisine is deeply personal, and it’s her mission to expose her audience to the wide diversity of her homeland’s cooking, beyond the ubiquitous Tex Mex and Texicali fare that we all know. Monica returns to COOK this February for a love-themed lunch that features unique flavor combinations, transforming our senses: crema de cilantro con ajonjolí garapiñado (cream of cilantro with candied sesame seeds); pollo en salsa de pétalos de rosa (chicken in rose petal sauce); pastel de natas con naranja e hinojo (orange and fennel cake with nata, the sweet, silky cream that congeals from boiling raw milk); and to get you in the spirit of the afternoon, a tequila and chocolate cocktail! more info

Price $115.00
SOLD OUT
Qty Add
Tuesday, February 18, 7pm: Breakfast For Dinner with Joncarl Lachman of Noord and Winkel
Tuesday, February 18, 7pm: Breakfast For Dinner with Joncarl Lachman of Noord and Winkel
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 opened 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, serves breakfast (all day!) and lunch with hints of Dutch inspiration, including some “greatest hits” dishes both from Lachman’s Neuf days and his Chicago eatery days. And while, yes, there are eggs and pancakes, this isn’t your humdrum diner fare. Joncarl continues to expand palates with exciting new flavors, and his February breakfast-for-dinner themed COOK appearance is sure to do just that. While the menu is largely TBD, Joncarl will be serving rabbit frittata with white beans and chives, as well as almond vla for dessert. Join us, and you’ll understand why we commonly refer to Joncarl as the Darling Dutchman! Please note this dinner is not vegetarian.
more info

Price $170.00
1 left!
Qty Add
Wednesday, February 19, 7pm: An Evening with Edmund Konrad
Wednesday, February 19, 7pm: An Evening with Edmund Konrad
Philly native Edmund Konrad’s culinary aspirations began quite early. Graduating from Mercy Vocational High School where he studied culinary arts, Eddie continued his training at Johnson & Wales University and then returned to his hometown to work in the iconic Le Bec-Fin. Following a term at NYC’s Del Posto, Eddie once again returned to Philadelphia, working under Top Chef winner Nicholas Elmi at Laurel. Following in Elmi’s footsteps, Eddie competed in last season’s Top Chef, quickly becoming a fan favorite. What’s next for Eddie is under wraps, but what we do know is that we are honored to host his return to COOK this February with what looks to be an incredible menu. Though subject to change, his working menu features an oyster with whipped pomegranate, green apple, yuzu; lobster with celery, tarragon, grapefruit; Pacifico striped bass with sea vegetables, radish, lemon,  jalapeño, horseradish; porcelet with brassicas, “giardinara”; Hudson Valley duck with sweet potato, mint, pecans, blood orange; and grilled white cake with vanilla custard and citrus. more info

Price $175.00
SOLD OUT
Qty Add
Thursday, February 20, 7pm: Taco Omakase with Vincent Gianni of Aqimero
Thursday, February 20, 7pm: Taco Omakase with Vincent Gianni of Aqimero
Omakase is a Japanese phrase used in restaurants that means "I'll leave it to you." While the term is most closely associated with sushi restaurants, Executive Chef of Richard Sandoval’s Aqimero Vincent Gianni returns to COOK to give tacos the omakase treatment. Following a trio of street snacks (street corn, corn tostada and chileatole), Vincent will serve a series of six tacos including Osetra with buckwheat, finger lime; toro with uni, finger lime; scallop with lemon crème, winter truffle; rabbit with red mole, fresno pepper; bone marrow with tomatillo, cilantro; Wagyu with caviar, soubise; an entree of duck with mole negro, jicama, jalapeño; and for dessert, yes, a chocotaco with vanilla mezcal ice cream and chocolate. more info

Price $180.00
SOLD OUT
Qty Add
Friday, February 21, 7pm: Private Event
Friday, February 21, 7pm: Private Event
more info

SOLD OUT
Qty Add
Saturday, February 22, 12pm: An Afternoon with Chad Durkin of Porcos Porchetteria + Small Oven Pastry Shop
Saturday, February 22, 12pm: An Afternoon with Chad Durkin of Porcos Porchetteria + Small Oven Pastry Shop
Once upon a time in a not-so-far-away place called Washington Avenue, there lived a bakery and pizza shop called Kermit’s, helmed by pastry chef Chad Durkin, former competitor on TLC’s Next Great Baker. Durkin went on to play an integral role in the Cake Boss world, both appearing on the show and overseeing research and development for Buddy Valastro’s Carlo’s Bakery chain. Kermit’s eventually closed its doors, and since then, Washington Avenue has undergone some renovation. Joining neighbors Dock Street Brewery, Cafe Ynez and Chick’s, Chad Durkin has returned to the new and improved Washington Avenue in the same building that once housed Kermit’s! In fact, Durkin has opened two side-by-side operations. On one side: Porcos Porchetteria, serving their own spin on Philly’s Italian-style roast pork sandwich, as well as other signature sandwiches and salads. On the other side: Small Oven Pastry Shop, which sells an assortment of pastries available by the piece or bakers dozen, as well as a weekend-only selection of salads and panini style sandwiches. Durkin heads to COOK this February with a tasting menu of both operations: Porcos veggie meaty-ball with house gravy; Fiona apple salad with shaved fennel and apple, endive, mixed greens with lemon fennel vinaigrette; porchetta bowl with sliced porchetta, crackling powder, ciabatta, rapini sauce, prosciutto chip; and baba au rhum with candied pistachio, Grand Marnier sabayon, orange blossom ice cream. Porchetta and pastry – what’s not to love? more info

Price $115.00
SOLD OUT
Qty Add
Sunday, February 23, 12pm: Pizza Making for Kids with Kelly Anne Davis
Sunday, February 23, 12pm: Pizza Making for Kids with Kelly Anne Davis
Got pint-sized pizza fans in your family? Bring them to COOK as Culinary Instructor Kelly Anne David leads a fun-filled pizza party. First, guests will roll up their sleeves as Davis helps them prepare the pizza dough (both traditional and cauliflower-based doughs!). Then it’s time to top the pizzas and bake them off. Recommended for children of ages 6 and up. Parents of younger kids are welcome to stay; otherwise feel free to leave and return after class!
more info

Price $45.00
SOLD OUT
Qty Add
Monday, February 24, 7pm: Proper British Pub Fare with Brian Ricci of Philabundance
Monday, February 24, 7pm: Proper British Pub Fare with Brian Ricci of Philabundance
If there’s ever a time of year to eat like a Brit, it’s the dead of winter. Proper pub fare is cold weather comfort food at its finest. And if anyone knows pub fare, it’s Brian Ricci, whose diverse cooking career includes posts at several Philly gastropubs, including Pub & Kitchen, Kennett and Brick & Mortar, earning nods from Esquire and Travel & Leisure. This February, come in from the cold and enjoy a hearty four-course supper of British pub classics, including a charcuterie plate of brawn, baby gherkins and mustard; beans on toast, fish and chips; and for dessert, sticky toffee pudding. Oh, and plenty of English beer. Brilliant!
more info

Price $165.00
SOLD OUT
Qty Add
Tuesday, February 25, 7pm: Private Event with Laura Frangiosa of Analog Supper Club
Tuesday, February 25, 7pm: Private Event with Laura Frangiosa of Analog Supper Club
more info

SOLD OUT
Qty Add
Thursday, February 27, 7pm: Restaurant Sneak Peek: The New Hotel Dupont with Tyler Akin
Thursday, February 27, 7pm: Restaurant Sneak Peek: The New Hotel Dupont with Tyler Akin
One could say Tyler Akin’s life thus far has been filled with independent choices and unexpected ventures. Originally set to follow in his lawyer-come-judge father’s footsteps by enrolling in law school, Wilmington native Akin walked away from pursuing a law degree, opting instead to earn a culinary arts degree from L’Academie de Cuisine in Washington, D.C., while staging at minibar by José Andrés. Following posts at Michelin-starred Komi under chef-owner Johnny Monis as well as his follow-up Little Serow, Tyler then left D.C. behind to work for a certain Philadelphia chef whose star was on the rise – Michael Solomonov. Two years later, the Zahav Sous Chef then took another unexpected turn, opening his own first restaurant, Stock, a Southeast Asian BYOB in Fishtown. Next, the chef-owner, who had become known for his pho, decided to open Res Ipsa, an all-day restaurant and café with a dinner menu of Sicilian-influenced fare. His latest venture, by comparison, is less of a departure but rather a return. In Spring 2020, Akin will fulfill a nearly life-long dream helming a new brasserie at the iconic Hotel Du Pont, where he celebrated many milestone moments with his family at the hotel’s storied Green Room. The Chef-Partner of the hotel’s new restaurant is in the process of developing a French menu with influences from Provence and North Africa. Be among the first to preview Tyler’s upcoming venture when he makes a February appearance at COOK, preparing steak tartare with chopped filet, citrus, endive, Calabrian chili; pissaladière with honey-glazed guanciale, anchoïade; swordfish à la Grecque with taramasalata, feta; and Paris-Brest, a pâte à choux pastry with pistachio cream. more info

Price $180.00
SOLD OUT
Qty Add
Friday, February 28, 7pm: Cooking with Mom with Erik Oberholtzer of Tender Greens and His Mother Sherry Oberholtzer
Friday, February 28, 7pm: Cooking with Mom with Erik Oberholtzer of Tender Greens and His Mother Sherry Oberholtzer
Over a decade ago, Erik Oberholtzer opened his first Tender Greens, an early pioneer in the fast-casual movement, serving “farm-to-fork” salads, sandwiches, soups and more. Years later, Tender Greens had taken Southern California by storm, which caught the attention of Danny Meyer, the man behind Union Square Hospitality Group (and, yep, Shake Shack!). Tender Greens is the only investment Union Square has ever made, and as a result, Tender Greens is now expanding to the East Coast. With more than two dozen locations in California, Tender Greens now has locations in Boston and NYC. Next up: Philadelphia! To mark the occasion, Erik Oberholtzer is bringing his Tender Greens ethos to COOK, along with his mother Sherry Oberholtzer, who provides inspiration for the evening’s menu! Join the duo as they prepare a Tender Greens Salad of heirloom radishes, carrots, beets, fennel, shallot vinaigrette; Philly oyster chowder with Jersey Crackers, Blue Point oysters, organic potatoes, leeks, celery, raw milk, parsley; mushroom bolognese with hemp rigatoni, Primordia mushrooms, carrot, fennel, garlic, onion, parmesan, San Marzano tomatoes, oregano, chili; and chocolate fondue. Please note this dinner is not vegetarian/vegan.
more info

Price $160.00
SOLD OUT
Qty Add
Saturday, February 29, 1pm: Layered Up! The Art Of The Trifle with Joe Green of Affinity Confections
Saturday, February 29, 1pm: Layered Up! The Art Of The Trifle with Joe Green of Affinity Confections
Join Joe Green of Affinity Confections for a trifling matter. That’s right, this February Joe returns for an afternoon dedicated to trifle, the British dessert classic that features layers upon layers of sponge cake, custard, and add-ins such as fruit or chocolate. While working on his Entrepreneurship Major at Temple University’s Fox School of Business, Joe interned at the renowned Night Kitchen Bakery in Chestnut Hill. With sixteen years of baking experience under his belt, Joe Launched Affinity Confections in 2014. Affinity creates seasonally inspired confections using premium all-natural ingredients. Joe will serve (and demo components of) three trifles: chocolate trifle with chocolate cake, espresso chocolate pastry cream and chocolate ganache; lemon coconut trifle with layers of white cake, lemon curd, coconut, and vanilla cream; almond trifle with layers of chocolate or white cake with an almond cream and toasted almonds. more info

Price $85.00
1 left!
Qty Add
To add items to your cart, enter quantity, click the "Add" checkboxes and then click here >>>