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Our August classes will be released Thursday, July 11 at 2pm.

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Saturday, June 1, 6pm: COOKbook Author Dinner: The Nimble Cook with Ronna Welsh of  Purple Kale Kitchenworks
Saturday, June 1, 6pm: COOKbook Author Dinner: The Nimble Cook with Ronna Welsh of Purple Kale Kitchenworks
For more than two decades, Ronna Welsh has been empowering home cooks and chefs with radically simple strategies for cooking creatively and efficiently. Ronna is the founder and chef of Purple Kale Kitchenworks, a vibrant culinary studio near the waterfront in Sunset Park, Brooklyn. In her debut cookbook The Nimble Cook, she shows how to make impromptu, economical and delicious meals by coaxing the most flavor from common ingredients. The Nimble Cook teaches optimal prep methods, how to use parts of ingredients that usually go to waste and how to use “starting point” recipes in order to transform basic dishes into luxurious ones. Pick up some tips and tricks that you can put to use in your own kitchen as Ronna makes her COOK debut this June, preparing a late spring, early summer supper of peaches and radicchio with refrigerator door vinaigrette; spring soup of market vegetables in cheese stock with fresh herbs; braised duck with molasses, roasted peaches, tamarind and basil; and ricotta custard with dried lemon honey and balsamic figs. Each guest will receive a copy of Ronna’s “The Nimble COOK.”

Price $155.00
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Sunday, June 2, 12pm: Plant-Based Picnic with Christina Martin of Cooking to Nourish
Sunday, June 2, 12pm: Plant-Based Picnic with Christina Martin of Cooking to Nourish
Summer cookout season doesn’t have to be bad for you! Join Christina Martin for a plant-based summer picnic that’s sure to please, regardless of your dietary lifestyle. Christina Martin is a Philadelphia-based vegan chef and healthy food advocate. While working toward her culinary degree, she had the opportunity to work in the kitchens of Blackfish, Village Belle and Vedge. She seeks to share her love for cooking through educating with a focus on teaching the basics of healthy and locally sustainable cooking. Join Christina this June when she returns to COOK for a vegan picnic spread that includes a duo of sandwiches on fresh baguette (roasted summer veggies / chickpea salad); a trio of salads (green and yellow bean salad /  summer salad / farmers market pasta salad); fruit shortcake jar; plus, a tbd snack! Recipes will be provided.

Price $100.00
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Wednesday, June 5, 7pm: Stick ‘Em Up: A Celebration of Meats On Sticks with Nick Macri
Wednesday, June 5, 7pm: Stick ‘Em Up: A Celebration of Meats On Sticks with Nick Macri
If you think kebabs and corn dogs when you hear ‘summer,’ you’ll want to join us for this one! Butcher and chef Nick Macri returns to COOK for an evening of meats on sticks. Nick has taught classes across the city, won cooking competitions, worked in some of Philly’s top kitchens including Osteria and Southwark and most recently was the proprietor of local butchery and charcuterie storefront La Divisa Meats. Nick will demo and serve pork spiedini with roasted potatoes; lamb kofta with pita and harissa mayo; and chicken yakitori. And sticking with the theme for dessert...cake pops!

Price $155.00
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Thursday, June 6, 5pm: Private Event with Ryan Bloome
Thursday, June 6, 5pm: Private Event with Ryan Bloome

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Friday, June 7, 6pm: Born In The USA: An American Cheese + Wine Tour with Rocco Rainone and Sande Friedman of Di Bruno Bros.
Friday, June 7, 6pm: Born In The USA: An American Cheese + Wine Tour with Rocco Rainone and Sande Friedman of Di Bruno Bros.
Roadtrip! Di Bruno Bros’ cheesemonger Rocco Rainone and wine buyer Sande Friedman are pairing up to take 16 lucky COOK guests on an American tasting tour. That’s right, from California to the New York island, this cheese and wine was made for you and me! From coast to coast, there’s a lot to enjoy during this happy hour tasting, including Day Wines "Mamacita" Pet Nat Vermentino / Muscat from Applegate Valley, Oregon, paired with St. Stephen (pasteurized cow) from Hudson Valley, New York; Bloomer Creek Dry Riesling from Finger Lakes, New York, paired with Red Hawk (pasteurized cow) from Pt. Reyes Station, CA; Birinchino Vin Gris Rosé Mourvedre / Grenache / Cinsault / Vermentino from Lodi, California, paired with Landaff (raw cow) from New Hampshire / Vermont; Bone Jolly Gamay Gamay from El Dorado County, California, paired with Red Rock (pasteurized cow) from Shullsburg, Wisconsin; and Calder Wine Co. Charbono from Napa, California with Chicory Blue (pasteurized cow) from Indiana.

Price $115.00
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Saturday, June 8, 6pm: Private Event
Saturday, June 8, 6pm: Private Event

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Sunday, June 9, 1pm: Cookbook Author Event: Fast + Fresh Summer Vegan Desserts with Fran Costigan of Vegan Chocolate
Sunday, June 9, 1pm: Cookbook Author Event: Fast + Fresh Summer Vegan Desserts with Fran Costigan of Vegan Chocolate
It can be difficult to find truly indulgent vegan desserts. Alas, cookbook author and baking instructor Fran Costigan has taught COOK guests how to give decadent desserts the vegan treatment. Fran has dedicated years to satisfying her sweet tooth while keeping it vegan. Through experimentation and long hours in the kitchen, she’s recreated some of her favorite desserts as better-for-you interpretations that pass the taste test. Join us for an educational and delicious afternoon of summery desserts, including stovetop berry slump served warm with ice cream; the official dessert of summer, strawberry shortcakes; and no bake raspberry chocolate mousse tart. Recipes will be provided, and each guest will receive a copy of Fran’s “Vegan Chocolate.”

Price $110.00
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Monday, June 10, 7pm: Around the World in 8 Plates with Brian Ricci of Philabundance
Monday, June 10, 7pm: Around the World in 8 Plates with Brian Ricci of Philabundance
The ubiquitous question that everyone asks each other come summer: “Any trips planned?” This June, join us for an globe-trotting culinary tour when Brian Ricci of Philabundance cooks up an eclectic tapas feast. If anyone knows eclectic, it’s Brian, whose diverse cooking career began at NYC restaurateur Danny Meyer’s Indian-inspired Tabla. After moving to Philadelphia, Chef Ricci held positions at Django, Supper, Pub & Kitchen, Kennett and Brick & Mortar, earning nods from Esquire and Travel & Leisure. Brian’s border-crossing menu features chilled watermelon and lime gazpacho; Mexican avocado salad with cumin and papadam; Italian asparagus with prosciutto and shaved parmesan; Ethiopian roasted mushroom with Berber spiced injera; Thai salmon ceviche with ginger and peanut; Lebanese chicken skewers; Vietnamese beef with hoisin and lime; and Indian coconut rice pudding. No passport required, but bring your appetite!

Price $160.00
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Tuesday, June 11, 7pm: Private Philadelphia Magazine Event with Joncarl Lachman of Noord and Winkel
Tuesday, June 11, 7pm: Private Philadelphia Magazine Event with Joncarl Lachman of Noord and Winkel

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Wednesday, June 12, 7pm: Celebrating New Jersey Seafood with Damon Menapace of Le Virtu and Mike Kenlay of Local 130
Wednesday, June 12, 7pm: Celebrating New Jersey Seafood with Damon Menapace of Le Virtu and Mike Kenlay of Local 130
Head “downa shore” for one night when Damon Menapace of East Passyunk Avenue’s Le Virtu prepares a summer seafood smorgasbord at COOK. Damon, whose resume includes previous posts at Kensington Quarters, Osteria and Alla Spina, is committed to sourcing from dedicated farmers and producers in order to provide the best-tasting food possible. His seafood source is no exception. Local 130 Seafood is a New Jersey-based purveyor who advocates for responsibly raised domestic aquaculture, sourcing from local fisherman. Local 130’s Mike Kenlay will provide background information on the seafood that Damon will feature in his sea-to-table lineup: fluke crudo with blueberry, fennel, radish, lemon; broiled oyster with pork roll, hot sauce, parsley butter; squid ink paccheri with calamari, hot and sweet peppers, basil; brodetto with monkfish, scallops, clams, Jersey tomatoes; and cannoli with sweet ricotta, pistachio, chocolate. Oh, and no beach badges required.

Price $170.00
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Thursday, June 13, 7pm: Summer Cookout with Ben Moore and Matt Deutch of Harper’s Garden
Thursday, June 13, 7pm: Summer Cookout with Ben Moore and Matt Deutch of Harper’s Garden
Located at the corner of 18th and Ludlow Streets, Harper's Garden is an indoor-outdoor urban getaway of sorts. The open-air veranda shades guests in a vibrant garden, offering a unique escape from the bustle of the area. Previously of Old City BYOB, Wister, La Croix and Le Bec-Fin Executive Chef Ben Moore has created a menu of New American cuisine that focuses on seasonal, fresh, herbaceous ingredients. The bar at Harper’s Garden features a cocktail menu of fresh takes on the classics, plus a 30 tap draft system of rotating beers and wine. And while we highly encourage you to check out the actual garden at Harper’s Garden, Ben is heading to COOK this June for a cocktail pairing dinner menu: seared foie gras with passion fruit glazed beet, pistachio paste and a steam bun seared in foie fat (paired with a sparkling brut cocktail with lemon, Crème de Violette); hand rolled Italian gnocchi with pancetta, roasted apricot, whole grain mustard and tarragon (paired with a TBD cocktail); pan roasted monkfish glazed in nuoc cham with forbidden fried rice, Thai red curry and coconut (paired with a carrot and lemon cocktail); lamb saddle with horseradish pomme puree, roasted baby eggplant, lamb jus and sumac (paired with a smoked rosemary cocktail); strawberry shortcake with lavender poppy olive oil cake and cardamom chantilly (paired with a riff on a Grasshopper cocktail). Join us, and, as Harper’s Garden says, embrace the season!

Price $165.00
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Monday, June 17, 7pm: An Evening with Eric Leveillee of Lacroix
Monday, June 17, 7pm: An Evening with Eric Leveillee of Lacroix
The highest quality ingredients, clean and pure flavors, fresh seasonal dishes. Lacroix Restaurant at The Rittenhouse brings an exquisite dining experience of upscale international cuisine to the gorgeous backdrop of Rittenhouse Square in Center City, Philadelphia. Lacrox’s new Chef de Cuisine Eric Leveillee returns to COOK this June for an evening that promises to be some of the most inventive and beautiful food you’ll have all summer. Following a stint in Rhode Island and a post at El Camino Real, Eric arrived in Philadelphia, working with James Beard Winner Greg Vernick at Vernick Food + Drink, followed by Whetstone Tavern and Marigold Kitchen. While the menu is a surprise, take a look at Eric’s Instagram, and you’ll see for yourself that you’re in for a real treat – both for your eyes AND your tastebuds.

Price $165.00
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Tuesday, June 18, 6pm: Private Event
Tuesday, June 18, 6pm: Private Event

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Wednesday, June 19, 7pm: Soulful Seafood with Malik Ali of South
Wednesday, June 19, 7pm: Soulful Seafood with Malik Ali of South
Soul food is a loose term used to describe regional cuisine traditionally prepared and eaten by African Americans of the Southern United States. And while the cuisine may not be the best for our waistlines, it is downright, downhome comfort food. Join Malik Ali of southern food haven South for a crab mac and cheese with crispy scallions, cornbread gremolata; cajun seafood chowder with chunky vegetables, mussels, shrimp; soulful scallops with garlic mash, collards, pickled corn relish; and banana pudding with vanilla cake, wafer crumble, whipped cream. Prior to his post at SOUTH, Malik worked at Joncarl Lachman’s Noord and Neuf, Lachman’s and Lee Styer’s The Dutch, followed by The Blue Duck and The Ugly Duckling. Recently honored by Zagat as a finalist for their 30 Under 30 list, Malik is indeed one to watch!

Price $160.00
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Thursday, June 20, 7pm: Green Market Gourmet: Making the Most Of Your Farmers’ Market Hauls and Summer CSA with Samar Lazzari of Stoa Takeaway and Sara May
Thursday, June 20, 7pm: Green Market Gourmet: Making the Most Of Your Farmers’ Market Hauls and Summer CSA with Samar Lazzari of Stoa Takeaway and Sara May
Love farmers markets but not always sure what to do with what's there? Does a CSA (Community Supported Agriculture) membership induce anxiety? Then join local food enthusiasts Samar Lazzari and Sara May for an evening that will give you the confidence to shop smartly, minimize food waste and prepare impromptu meals using seasonal market offerings. Enjoy Farmers' Market Bread with a selection of compound butters, followed by a three course dinner using techniques and philosophies that you can apply in your own kitchen: tender late spring greens salad with farmers market finds; grain duo with early summer vegetables and arctic char; and buttermilk panna cotta with early summer fruit. Samar operates Stoa Takeaway, now in operation and open to the public in South Philly’s Bok Building, where she serves lunch that changes weekly, based on what’s available at local farmers markets. If anyone knows how to roll with what’s available at the market, it’s Samar!

Price $155.00
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Saturday, June 22, 1pm: Contemporary Mexican Cuisine with Monica Mannion
Saturday, June 22, 1pm: Contemporary Mexican Cuisine 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. Join Monica for her COOK debut, when she will share not just the preparation of contemporary Mexican dishes but their cultural origins – tepache (a sweet, light and refreshing fermented pineapple brew); chilled poblano and almond soup; a palate cleanser of queso panela y sandia (Mexican semi-soft fresh cheese and watermelon); beef salpicon over tostadas de nopal (shredded beef salad over cactus tostadas); and mango colada pudding.

Price $90.00
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Sunday, June 23, 12pm: A Summertime Luncheon with Scott Megill
Sunday, June 23, 12pm: A Summertime Luncheon with Scott Megill
Join veteran COOKing instructor Scott Megill for an homage to summer cookouts. 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 June appearance at COOK is no exception. Join us for a summer celebration lunch menu of Birch beer glazed chicken wings with potato salad; crab and zucchini squash blossom with basil pistou; grilled pork chop with baked corn, green tomato relish; and mixed berry kuchen with dark chocolate crumble.

Price $120.00
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Monday, June 24, 7pm: Brewer and Author Event: An Evening with Natalie Cilurzo and Vinnie Cilurzo of Russian River and Adam Dulye of “The Beer Pantry”
Monday, June 24, 7pm: Brewer and Author Event: An Evening with Natalie Cilurzo and Vinnie Cilurzo of Russian River and Adam Dulye of “The Beer Pantry”
There are many cookbooks out there focused on cooking with beer, but in The Beer Pantry you can learn to cook FOR your beer. Adam Dulye, executive chef to the Brewers Association, has crafted more than 75 recipes that will elevate the food you eat with your craft beer from “pub grub” to chef-driven beer cuisine. Complete with beer recommendations that come with each recipe, this book is a treasure trove of ingeniously simple beer-inspired cuisine. This June, Adam returns to COOK, this time joined by Russian River Brewmaster Vinnie Cilurzo, for a beer pairing dinner, where each dish compliments the flavor profile of craft beer selections: a welcome duo  of STS Pils and Temptation Wild Ale with cacio e pepe arancini and hamachi tartare with pickled melons, crispy wonton, chili salt; grilled little gem lettuce, stone fruit vinaigrette, goat cheese croquettes (paired with Blind Pig IPA); king salmon, confit malted potato, grilled corn, watercress (paired with Pliny the Elder); duck Breast, herbed spaetzle, mustard greens, sour cherry gastrique (paired with Supplication); and Vinnie's vanilla ice cream, chocolate chip cookies, brûlée marshmallow (paired with Shadow of a Doubt). Each guest will receive a copy of “The Beer Pantry.”

Price $175.00
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Tuesday, June 25, 7pm: An Evening with Andrew Sabin of Alma De Cuba
Tuesday, June 25, 7pm: An Evening with Andrew Sabin of Alma De Cuba
Steven Starr’s Alma de Cuba embodies the soul of classic Cuban cuisine, bringing the unmistakable cooking of the island into the 21st century. A stylish bilevel space influenced by classical Spanish architecture, the restaurant’s clean-yet-sensuous aesthetic is the ideal backdrop for Alma de Cuba’s “Nuevo Latino” cooking. With both authentic and innovative interpretations of Cuban classics, it’s the closest you’ll get to Cuba without buying a plane ticket — a Caribbean oasis in the heart of Philadelphia. Join Alma de Cuba’s Andrew Sabin for a pan-Latin menu of white tiger salmon (sliced salmon, yuzu, daikon, fennel fronds, white soy leche de tigre and ikura salmon roe); Ecuadorean coctel de mariscos (lobster, shrimp, calamari, mussels, avocado, tomatillo, heirloom tomato and sour orange sauce) served with tostones and garlic mojo; churrasco (grilled skirt steak, Peruvian purple potato ‘fufu’, summer chimichurri) and grilled asparagus with hibiscus and swiss chard mojo; and tres leches cakes with whipped cream and summer berries.

Price $170.00
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Wednesday, June 26, 7pm: Rouge Redux: Introducing Executive Chef Sean McPaul of Rouge
Wednesday, June 26, 7pm: Rouge Redux: Introducing Executive Chef Sean McPaul of Rouge
Since 1998, Rouge has set the tone for dining on Rittenhouse Square. The contemporary bistro was an early pioneer during a time when Rittenhouse was not a dining destination, and 21 years later it remains a beloved favorite among locals and visitors alike for its ambiance, food and parkside views. Husband and wife owners Maggie and Rob Wasserman recently gave Rouge a revamp – a brighter, more spacious look and feel, an updated menu (don’t worry, the burger survived!) and a cocktail menu created by Hop Sing Laundromat owner Lê. Rouge’s new Executive Chef Sean McPaul has deep roots in Philly. After graduating from the Culinary Institute of America, his first professional post was at Stephen Starr’s Tangerine. After two years in San Francisco, Sean returned to Philadelphia and Starr, working at Talula’s Garden, and after working in New York at Upland and High Street on Hudson, Sean has once again returned to the Philly fold, this time at Rouge. Join us in welcoming him back as he prepares a tasting meal of Rouge menu highlights, including a first course of shareable plates (lump crab with crème fraîche and horseradish / duck wings with orange, gochujang and scallions / chicken liver mousse), followed by three chili shrimp with Calabrian, pickled and finger chilis, garlic and white wine; poached sea trout with bearnaise, french radish and caviar; and chocolate mousse with blood orange marmalade, hazelnut crumble and whipped cream. Twenty-first birthdays are always a special occasion, and Rouge’s is no exception!

Price $160.00
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Thursday, June 27, 7pm: Cooking With A World of Color with Joncarl Lachman of Noord and Winkel and Adrianna de Svastich of the Pennsylvania Ballet
Thursday, June 27, 7pm: Cooking With A World of Color with Joncarl Lachman of Noord and Winkel and Adrianna de Svastich of the Pennsylvania Ballet
The Pennsylvania Ballet is hosting a series of events leading up to their World of Color-themed 2019 Fall Gala. COOK is proud to participate in the series in a most delicious way – a colorful meal with Joncarl Lachman of Noord and Winkel, hosted by Corps de Ballet dancer Adrianna de Svastich, who will share details on the Ballet’s gala and their 2019/2020 programming. Philly native Joncarl Lachman, aka the Darling Dutchman, continues to expand palates and bring exciting new flavors with each of his restaurants – Noord, his northern European BYOB, and the soon-to-open Winkel, his breakfast and lunch Dutch-inspired eatery. Lachman’s taste-the-rainbow dishes will include heirloom carrots with cranberry gastrique, caraway sour cream, carrot green pesto; roasted tomato and goat cheese bisque with tarragon oil, chili vinegar; whole roasted salmon with white bean purée, green bean curry, fresh gooseberries, pickled strawberries; and blueberry brioche pudding. Joncarl may even share some of his own moves… from his figure skating days!

Price $165.00
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Saturday, June 29, 12pm: Vegetarian Indian Brunch with Rupen Rao of Rupen’s
Saturday, June 29, 12pm: Vegetarian 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 June 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 potato curry with fried bread (aloo poori) and mango lassi. 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.

Price $120.00
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Sunday, June 30, 6pm: An Evening with Kevin McWilliams and Colin Freeman of Kensington Quarters
Sunday, June 30, 6pm: An Evening with Kevin McWilliams and Colin Freeman of Kensington Quarters
Fishtown wasn’t always the Fishtown we now know. Among the first restaurants to pave the way, Kensington Quarters remains a central hub on the neighborhood’s vibrant main thoroughfare, Frankford Avenue. Operated by 13th Street Kitchens, the restaurant group behind Prohibition Taproom and Cafe Lift, Kensington Quarters aims to support local agriculture and sustainable practices by giving small farmers an outlet for the food they grow. Team KQ is known for their use of whole animals, heritage grains, seasonal produce, local dairy and artisanal products, and this June they bring all that and more to COOK. Join Kevin McWilliams and Colin Freeman for summer Sunday supper: tomato, okra, rice, nasturtiums; blueberry, corn, cream, buckwheat; beets, pickled green strawberries, cultured cream, mint; wild mushrooms, white chocolate, hazelnut, egg; bread fried eggplant, shiso ricotta, pepper onion "relish"; and grilled peach, snow pea, arugula, sweet habanero. Please note this menu is subject to change depending on seasonal availability.

Price $160.00
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Saturday, July 6, 3pm: Grains Used In Unique Ways with Meredith Rebar of Home Brewed Events
Saturday, July 6, 3pm: Grains Used In Unique Ways with Meredith Rebar of Home Brewed Events
When it comes to brewing beer and distilling liquor, sure, there’s a lot of complex chemistry, but the process honestly starts with some pretty basic ingredients. Namely: grains. Rye, wheat, spelt and barley are four humble pantry items that are the building blocks of our booze. Meredith Rebar of Home Brewed Events heads to COOK this July to sing the praises of those four great grains. For each grain, Meredith will serve a beer, a cocktail and a local, artisanal food that makes use of the same staple: for rye, Evil Genius Seasonal Release, Kinsey Rye and beetroot bread from Lost Bread Co. with cheese; for wheat, Love City Saison, Manatawny Still Works Honey Whiskey and a TBD item from Lost Bread Co; for spelt, Tired Hands Seasonal Release, a Bluecoat Gin cocktail with homemade spelt syrup and a TBD item from Lost Bread Co; and for barley, Yards Love Imperial Stout, Tough Broad Malt Whiskey and special malted chocolates from Shane's Confectionery. Please note that a full dinner will not be served but there will be some light bites.

Price $100.00
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Sunday, July 7, 12pm: Brunch In The Big Easy with Laura Frangiosa of Forsythia
Sunday, July 7, 12pm: Brunch In The Big Easy with Laura Frangiosa of Forsythia
Laissez les bons temps rouler and give brunch the Bourbon Street treatment this July. Laura Frangiosa, pastry chef for Chris Kearse’s upcoming Forsythia, returns to COOK for a brunch in New Orleans, a place near and dear to her heart. Pick up some tips and tricks as Laura and gets us in the spirit of things with a festive spread including kale, shiitake and scamorza frittata; shrimp and grits with andouille gravy; and bananas foster pain perdu. It’s a Fat Sunday celebration, ya’ll!

Price $110.00
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Tuesday, July 9, 7pm: Private Philadelphia Magazine Event with Michael Vincent Ferreri of Res Ipsa
Tuesday, July 9, 7pm: Private Philadelphia Magazine Event with Michael Vincent Ferreri of Res Ipsa

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Wednesday, July 10, 6pm: Summer Nights: Vegan Happy Hour Delights with Rachel Klein of Miss Rachel’s Pantry
Wednesday, July 10, 6pm: Summer Nights: Vegan Happy Hour Delights with Rachel Klein of Miss Rachel’s Pantry
Bikini season and eating lighter go hand in hand! This is the perfect class for plant-based selections that will satisfy all of your guests at your next scrumptious summer soiree at the shore (try and say that three times after happy hour)! At her successful South Philly cafe and catering company, Miss Rachel’s Pantry, Rachel Klein creates vegan meals that appeal to everyone regardless of lifestyle. Join the always-sweet Miss Rachel at COOK for a festive happy hour of artichoke crab stuffed pasta in herbed butter broth; corn and heirloom tomato chowder with hearts of palm ceviche; and mâche and frisée salad, trumpet mushroom calamari, lemon-dill dressing. And what’s happy hour without some booze? We’ll be serving a selection of vegan-friendly wines. Enjoy the shore, hold the traffic!

Price $115.00
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Friday, July 12, 7pm: Summer in Jordan with Samar Lazzari of Stoa Takeaway
Friday, July 12, 7pm: Summer in Jordan with Samar Lazzari of Stoa Takeaway
Looking to add some new flavors into your summertime cooking repertoire? Enter: Samar Lazzari of Stoa Takeaway, now in operation and open to the public in South Philly’s Bok Building. Join Samar for a TGIF summer supper inspired by the Levant land of Jordan: summertime mezze of olives, pickles and hummus; mixed melon salad with fresh mint and Bulgarian sheep’s milk feta; musakhan flatbreads topped with caramelized sumac onions and dry rubbed grilled chicken, served with a cucumber, fresh herb and yogurt salad; and a booza sundae with mastic and vanilla infused ice cream with candied berry-thyme jam and salty candied pistachios. Surprise the guests at your next summer gathering with a taste of Jordan!

Price $150.00
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Saturday, July 13, 1pm: Indian Street Food with Chetna Macwan of Spice Culture Cooking
Saturday, July 13, 1pm: Indian Street Food with Chetna Macwan of Spice Culture Cooking
When one visits another country, one of the most memorable aspects of the trip is the food, and the best way to fully experience an area is by eating like a local. Street food is often the most authentic and delicious food to try, and Indian street food is no exception. There are so many different cultural influences on Indian Food. In addition to that the Portuguese, the Persians and the British made important contributions to the Indian culinary panorama. Indian cuisine is also augmented by the influence of varied religions. Indian food has been influenced by various foreign occupants and invaders – Portuguese, Persians and British, to name just three – so what better place to taste some history than on the streets of India. Chef Chetna, founder of Spice Culture Cooking, will be sharing some of her favorite local and fusion-style Indian street foods this July at COOK. Chetna aims to inspire home cooks to create dishes outside their comfort zone. Chetna’s menu includes a Hariyali chicken taco with a garlic chutney and seasoned yogurt sauce (Indian style herb chicken in an Indian style taco); vegetarian Bombay frankie (Indian version of a veggie wrap that is a quintessential street food item); bhel chaat (a sweet and savory crunchy salad with mixed veggies, chutneys, puffed rice and noodles); jalebi (cardamom and saffron infused type of funnel cake) with a masala chai and nankhatai (pistachio and cardamom shortbread biscuits). Plus, enjoy an Indian-inspired bourbon cocktail, perfect for a hot summer day. Recipes will be provided, in addition to a special gift very commonly found on the streets of India.

Price $100.00
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Monday, July 15, 7pm: Taste of Asia: Summer Series with Todd Lean of Pod
Monday, July 15, 7pm: Taste of Asia: Summer Series with Todd Lean of Pod
Stephen Starr’s Pod in University City helped introduce contemporary Asian cuisine to Philadelphians. Join Pod’s Executive Chef, Todd Lean, when he returns to COOK for a Japanese seafood-focused menu featuring sunomono with mozuku seaweed, cucumber, unagi; takoyaki with shaved bonito, ponzu and kewpie mayo; uni toast with jumbo lump crab and uni served on Japanese milk-bread toast; slow-roasted tomato and miso spinach chilled ramen; a sashimi course of Japanese kanpachi, heirloom tomato, green strawberry and yuzu kosho vinaigrette;  an exotic chirashi bowl of seasonal fish over sushi rice; and a selection of mochi for dessert. Bonus: enjoy a strawberry shiso sake margarita, in addition to wine and sake. This is going to be one spectacular meal!

Price $180.00
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Tuesday, July 16, 7pm: Maryland-Style Seafood Feast Michael Sultan of 33rd Street Hospitality
Tuesday, July 16, 7pm: Maryland-Style Seafood Feast Michael Sultan of 33rd Street Hospitality
When you think shore seafood, your mind probably heads straight down the shore – the Jersey shore, that is. But some would argue that the Garden State doesn’t have anything on our southern neighbor Maryland when it comes to seafood. Let’s be honest, Maryland is synonymous with crabs, so this July, Maryland-raised Michael Sultan is proud to share the treasures of the Chesapeake Bay. Michael Sultan is the force behind three popular food trucks – Street Food Philly, Say Cheese Philadelphia, and Taco Mondo. This July COOK invites you to a seafood feast, Maryland-style, courtesy of his 33rd Street Hospitality Catering, which aims to meet growing demands by the public to have menus from the three trucks. Enjoy oysters raw and fried; Maryland seafood chowder; crab cake with succotash and remoulade; marlin fish tacos with battered fish, slaw, pickled jalapeños; and strawberry shortcake.

Price $165.00
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Wednesday, July 17, 7pm: An Evening with Chris Tavares of Davio’s
Wednesday, July 17, 7pm: An Evening with Chris Tavares of Davio’s
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, organic mushrooms, basil, white truffle oil; tagliatelle Bolognese, braised Veal, beef, pork, tomato sauce; and for dessert, warm chocolate cake with amarena cherries, vanilla gelato. Mangia! Mangia!

Price $150.00
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Thursday, July 18, 7pm: Soul Food Feast with Malik Ali of South
Thursday, July 18, 7pm: Soul Food Feast with Malik Ali of South
Soul food is a loose term used to describe regional cuisine traditionally prepared and eaten by African Americans of the Southern United States. And while the cuisine may not be the best for our waistlines, it is downright, downhome comfort food. Join Malik Ali of the southern food haven South for a soulful, rib-sticking supper including short rib mac and cheese with five cheeses, bbq sauce, crispy onions; “yammin shrimp” with blackened shrimp, braised kale, sweet potato mash; Mom’s fried chicken with lima beans, butter herbed rice, brown sugar cornbread; chocolate cake with cream cheese frosting, chocolate sauce, caramel sauce, cocoa crumble. Prior to his post at SOUTH, Malik worked at Joncarl Lachman’s Noord and Neuf, Lachman’s and Lee Styer’s The Dutch, followed by The Blue Duck and The Ugly Duckling. Honored by Zagat as a finalist for their 30 Under 30 list, Malik is indeed one to watch!

Price $160.00
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Friday, July 19, 12pm: Private Event with Nick Macri
Friday, July 19, 12pm: Private Event with Nick Macri

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Saturday, July 20, 6pm: Cookbook Author Dinner: “The Vermont Non-GMO Cookbook” with Tracey Medeiros
Saturday, July 20, 6pm: Cookbook Author Dinner: “The Vermont Non-GMO Cookbook” with Tracey Medeiros
The Vermont Non-GMO Cookbook honors the state's mission to connect with its local organic farmlands and the farmers who nurture and care for them. The book celebrates the region's esteemed organic food producers, farmers, cheesemakers, dairy farmers, and the chefs who partner with them to create delicious, innovative, organic, and non-GMO recipes. Author Tracey Medeiros is a graduate of the Culinary Arts program at Johnson and Wales University and has written several cookbooks focusing on that focus on New England regional cuisine and the sustainability movement. Tracey’s July menu features recipes from her cookbook (and her home state): arugula, fig and goat cheese salad with orange vinaigrette; bruschetta with garlic scape kale pesto; Vermont beef short ribs over hakurei turnip puree, topped with chimichurri sauce; and blueberry-almond sour cream cake. If you can’t make it up to New England this summer, no worries – it’s coming to you! Each guest will receive a copy of “The Vermont Non-GMO Cookbook.”

Price $155.00
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Sunday, July 21, 1pm: Milk Money: Dairy-Based Desserts with Sara May and Laura Sutter
Sunday, July 21, 1pm: Milk Money: Dairy-Based Desserts with Sara May and Laura Sutter
This one is all about delicious dairy. Rather than ubiquitous background ingredients, butter, milk and cheese are the stars of the show. Join pastry chef Sara May and American Cheese Society Certified Cheese Professional Laura Sutter for an afternoon of dairy-based desserts, including caramel popcorn with bleu cheese; apricot almond posset icebox cake with sheep's milk cheese; buttered toast popsicles with a brown butter swirl; goat's milk cheesecake with a chocolate-blueberry crust, served with a berry-cardamom compote. Moooove over Jello pudding, these desserts are cream of the crop!

Price $90.00
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Tuesday, July 23, 7pm: Summer Flavors From Our Mother’s Home Town of Mykonos with Frances Vavloukis and Katerina Vavloukis Pardalios
Tuesday, July 23, 7pm: Summer Flavors From Our Mother’s Home Town of Mykonos with Frances Vavloukis and Katerina Vavloukis 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 stories and recipes of their mother, Eleni Triandefilo Vavloukis, as she grew up living in Mykonos with her 10 brothers and sisters. The Greek twins’ menu features dishes passed down in their family for generations but with modern twists: a mezze plate, followed by garides saganaki (shrimp in a skillet with feta and tomatoes) and spanakopita grilled cheese; omo kolokythaki, tomato kai koukounari (shaved raw zucchini and tomato salad); kota kai kreas meze me meli kai baharika (sautéed beef and chicken with leeks and honey) and gigabytes ston fourno me psimenos skordo kai tomatoes (giant beans baked with roasted garlic and tomatoes); and Greek banana split yogurt parfait with sesame brittle and honey. 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.

Price $160.00
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Wednesday, July 24, 6pm: Private Event with Jim Burke
Wednesday, July 24, 6pm: Private Event with Jim Burke

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Thursday, July 25, 6pm: Private Event with Kenneth Bush of Bistrot La Minette
Thursday, July 25, 6pm: Private Event with Kenneth Bush of Bistrot La Minette

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Friday, July 26, 6pm: Cookbook Author Happy Hour: “Epic Vegan” with Dustin Harder
Friday, July 26, 6pm: Cookbook Author Happy Hour: “Epic Vegan” with Dustin Harder
Are you into playing with your food? Dustin Harder’s cookbook Epic Vegan does just that, encouraging home cooks to think outside of the box. Dustin, host and creator of the original vegan travel culinary series The Vegan Roadie, offers a step-by-step guide to creating timeless comfort foods that are over-the-top delicious, and always plant-based. Epic Vegan is essentially a choose-your-own-adventure approach for you to become a kitchen warrior in your own home, your own way. For this happy hour format class, enjoy an appetizer of everything buffalo cauliflower bites while Dustin prepares the components for your main course: bacon macaroni and cheese BBQ blue burger. Playing with your food has never been more fun… or more epic! Each guest will receive a copy of “Epic Vegan.”

Price $115.00
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Saturday, July 27, 1pm: Russian Sweets with Anastasia Gordievsky of Avalee Chocolate
Saturday, July 27, 1pm: Russian Sweets with Anastasia Gordievsky of Avalee Chocolate
Born and raised in Ukraine, chocolatier and certified baker Anastasia Gordievsky attended The French Pastry School in Chicago and graduated with Diploma l'Art de la Patisserie. Working with professional chocolatiers, cake artists and pastry chefs, Anastasia gained experience in restaurants, shops and hotels before opening Avalee Chocolate, a modern cake and dessert studio located in West Chester. This July, Anastasia makes her COOK debut, sharing desserts from her homeland: double chocolate and strawberry summer mousse dessert; Russian “zeffir” aka marshmallow; and medovik, a Russian honey cake. Priyatnogo appetita!

Price $85.00
10 left!
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Sunday, July 28, 1pm: Setting The Bar: Creating Summer Dessert Bars with Joe Green of Affinity Confections
Sunday, July 28, 1pm: Setting The Bar: Creating Summer Dessert Bars with Joe Green of Affinity Confections
We love a good bar – and a dessert bar is no exception. Join Joe Green of Affinity Confections this July when he returns for an afternoon dedicated to creating dessert bars from scratch – what better dessert to feature fresh seasonal ingredients with bold flavors! 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 bars: raspberry crumb bar (shortbread crust with a fresh raspberry filling topped with a freshly ground cinnamon crumb topping); lemon bar (pistachio shortbread crust topped with a fresh lemon filling finished with confectioners sugar); and a chocolate bar (shortbread crust brushed with a chocolate ganache filled with a chocolate pastry cream, topped with a seasonal fruit garnish).

Price $85.00
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Monday, July 29, 7pm: Breakfast For Dinner with Joncarl Lachman of Noord and Winkel
Monday, July 29, 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 July breakfast-for-dinner themed COOK appearance is sure to do just that. Join us, and you’ll understand why we commonly refer to Joncarl as the Darling Dutchman!

Price $160.00
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Tuesday, July 30, 7pm: Vinos De Espana with Gary Burner of Moonfish and David Robinson of Artisan’s Cellar
Tuesday, July 30, 7pm: Vinos De Espana with Gary Burner of Moonfish and David Robinson of Artisan’s Cellar
When it comes to wine, few nations can rival both the diversity AND the bang-for-your-buck value of Spain. Since Spain is essentially a peninsula, the climate varies from region to region, which contributes to the wide range of wines that are produced. Unlike France or Italy, where estates are rooted in centuries-old traditions, Spanish producers are still seeking out new terroirs, using new techniques and technologies on grape varieties that have been pushed aside by commercial varieties. But don’t take our word for it! Join David Robinson of wine distributor Artisan’s Cellar and Gary Burner of social and supper club Moonfish for a wine pairing dinner through Spain: a selection of pintxos (boquerones, olive and piquillo tapenade, crispy morcilla, cured egg yolk, guindilla peppers), paired with Vía de la Plata, Cava Brut Rosado (NV); stuffed calamari with bayonne ham, salsa verde and littlenecks, paired with Bodegas Albamar, Albarino Rias Baixas DO (2017); chicken basquaise with espelette, potato and pipérade, paired with Ulibarri Artzaiak, Penedès Artzai Bizkaiko Txakolina (2016); a cheese course of Etxegarai, Ossau Iraty and Garrotxa, paired with Bodegas Robles, Montilla-Moriles Piedra Luenga Oloroso (NV); and gateau basque with lemon buttermilk custard and cerise noir, paired with DeMuller Iris Durado Vermouth (NV).

Price $170.00
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Wednesday, July 31, 7pm: Summer Pork-Nic with Nick Macri and Ben Plotkin of Brooklyn Brewery
Wednesday, July 31, 7pm: Summer Pork-Nic with Nick Macri and Ben Plotkin of Brooklyn Brewery
Nick Macri has been our go-to chef for our “Wine and Swine” pairing dinners. This July, we’re mixing things up with a pork and beer pairing dinner. On the pork side is, of course, Nick Macri, who has taught classes across the city, won cooking competitions, and worked in some of Philly’s top kitchens, including Osteria and Southwark. On the beer side of things: Ben Plotkin, local representative for Brooklyn Brewery. Following a welcome beer of Bel Air Sour, enjoy a four course pairing dinner including tomato and bacon tart, paired with Summer Ale; rillettes and quick pickled summer vegetables, paired with Sorachi Ace Saison; shaved pork loin, Brooklyn Lager mustard, roasted corn and red bliss potato salad, paired with Defender IPA; and tiramisu, paired with Black Chocolate Stout.

Price $165.00
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