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OUR NOVEMBER CLASSES WILL BE POSTED MONDAY, OCTOBER 8 AT 2PM.

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Tuesday, September 4, 6:30pm: Private Event with Jim Burke
Tuesday, September 4, 6:30pm: Private Event with Jim Burke

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Wednesday, September 5, 7pm: Wine + Swine: A Tour of Spain with Mitch Skwer of The Wine Merchant and Nick Macri of La Divisa Meats
Wednesday, September 5, 7pm: Wine + Swine: A Tour of Spain with Mitch Skwer of The Wine Merchant and Nick Macri of La Divisa Meats
Wine and swine, a match made in heaven. This is an evening devoted entirely to one helluva pairing. Another great pairing – two of our favorite COOK veterans! On the wine side of things is COOK’s go-to wine guy, Mitch Skwer of The Wine Merchant. And the man behind the pork: chef-turned-butcher-shop owner, Nick Macri of Reading Terminal Market’s La Divisa Meats. Nick has taught classes across the city, won cooking competitions, and worked in some of Philly’s top kitchens, including Osteria and Southwark. Eventually, Nick took over the Border Springs Farm stand at Reading Terminal Market to realize his dream of having his own meat-filled storefront – La Divisa Meats. Join Mitch and Nick for a Spanish wine pairing dinner featuring four pairings, each representing a distinct region in Spain: pork rillette stuffed piquillo peppers, paired with Ostatu Rioja Rosado 2017 (Rioja); botifarra sausage and pan con tomate, paired with Can Feixes Blanc 2017 (Catalonia); suckling pig with chickpea stew, paired with Jose Antonio Garcia Unculin Mencia Bierzo 2016 (Castile and León); leche frita with sherry vinegar caramel, paired with Toro Albala Marques de Poley Oloroso (Jerez).

Price $165.00
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Thursday, September 6, 5pm: Private Event
Thursday, September 6, 5pm: Private Event

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Friday, September 7, 7pm: An Evening with Bobby Surdam of Red Owl Tavern
Friday, September 7, 7pm: An Evening with Bobby Surdam of Red Owl Tavern
Chef Robert “Bobby” Surdam has worked in restaurant kitchens, in virtually every capacity, since the age of 17. After graduating from L’Academie de Cuisine, Surdam worked in some of D.C.’s most exciting kitchens, including those operated by esteemed D.C. Chef Robert Weidmaier. Chef Surdam headed up culinary operations at Ashlar Restaurant and Bar at D.C.’s Morrison House Hotel, earning high praise from Washingtonian Magazine, Zagat, DC Eater and others. Previously the executive chef at Hotel Palomar’s Square 1682, Surdam is now Executive Chef at Hotel Monaco’s Red Owl Tavern. Join Surdam when he returns to COOK with a menu of beet “salad” with goat cheese fondue, endive, strawberries, baby carrots, mustard vinaigrette, pumpernickel; IPA braised beef cheek with creamy polenta, pickled maitake mushrooms, onion marmalade; rack of lamb with black truffle potato pave, eggplant puree, madeira jus; and for dessert, s’mores profiteroles with smoked milk chocolate ganache and torched meringue.

Price $160.00
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Sunday, September 9, 12pm: My Mother’s Indian Tiffin with Rupen Rao of Rupen’s
Sunday, September 9, 12pm: My Mother’s Indian Tiffin with Rupen Rao of Rupen’s
Throughout time in India, millions of spouses have arisen early in the morning to prepare dabbas for their loved ones in hopes of providing them with nourishment for the workday ahead. The concept of tiffin, or ‘dabba’, is a longstanding tradition, wherein a dabba-wallah, or tiffin carrier, picks up the tiffin to deliver it to the workplace just in time for lunch, the meal still warm, come rain or come shine. As a child, Washington D.C. resident, and Mumbai native, Rupen Rao, grew up watching his mother lovingly prepare a tiffin for his father each and every day of a career spanning 35 years. Join Rupen his September for the same tiffin-style meal, created with the freshest ingredients and finest spices with the utmost attention to flavor, to bring you a little slice of mummy’s kitchen. Rupen’s tiffin lunch will include masala chai; baingan bharta (charred, mashed eggplant) with khichadi (lentil rice porridge), served with papadum; rogan josh (Kashmir lamb stew) with sauteed lotus stems and spinach, served with store-bought garlic naan; and a dessert of gulab jamun. Rao, who has a line of cookbooks and spice blends, has made it his mission to take classic Indian cooking and adapt it to our day-to-day lifestyle here in the United States. Plus, each guest will go home with a copy of Rupen’s cookbook Indian Cooking From My Mom, as well as their own personal 2-tiered Mumbai tiffin.

Price $120.00
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Tuesday, September 11, 7pm: Old Amsterdam with Joncarl Lachman of Noord and The Dutch
Tuesday, September 11, 7pm: Old Amsterdam with Joncarl Lachman of Noord and The Dutch
Joncarl Lachman’s Noord, located in the heart of East Passyunk, pays tribute to Northern European cuisine. For Lachman, Noord was a figurative and literal return to his roots, departing Chicago for his native Philadelphia to open what is now a beloved eetcafé, serving the Northern European cookery that he grew up on. This September, Lachman returns to COOK to share his culinary heritage with comforting, hearty dishes from Old Amsterdam. Following a shot of Jenever with a herring and a pickle, enjoy bitterballen (pork krokets with mustard and housemade pickles); snert (Dutch split pea soup with smoked sausage and bacon); konijn (rabbit braised in beer, mustard, leeks, prunes); botterkoek met advocaat vla (Dutch almond cake with brandy almond custard. Join us, and you’ll understand why we commonly refer to Lachman as the Darling Dutchman!

Price $165.00
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Wednesday, September 12, 6pm: Apples To Apples: Local Cider Love with Meredith Rebar of Home Brewed Events
Wednesday, September 12, 6pm: Apples To Apples: Local Cider Love with Meredith Rebar of Home Brewed Events
Cider is truly having a moment, and we want to celebrate that. While cider doesn’t taste like beer, the apple doesn’t fall far from the tree when it comes to fermentation. Join home brewing expert and beer enthusiast Meredith Rebar of Home Brewed Events for a tasting tour of local hard ciders. Sample some of the best local ciders the area has to offer, including Original 13 Strawberry Valkerie, Hale & True Hail to the Hop and top secret special releases from Ploughman Cider and Big Hill Ciderworks. Plus, during class Meredith will be demonstrating how to make your own cider at home, and samples of the demo batch will be available for pickup at a later date. Please note that no full dinner will be served, but there will be light bites.

Price $105.00
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Thursday, September 13, 6pm: Private Event
Thursday, September 13, 6pm: Private Event

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Friday, September 14, 6pm: Gin It To Win It: Bluecoat Gin Cocktail Class with Canyon Shayer and Barry Enders of Philadelphia Distilling
Friday, September 14, 6pm: Gin It To Win It: Bluecoat Gin Cocktail Class with Canyon Shayer and Barry Enders of Philadelphia Distilling
If you know your gin, you know Bluecoat. The pride of the local, craft distilling scene, Philly’s own Bluecoat Gin is handcrafted and small-batch distilled in a copper pot using only organic botanicals resulting in a smooth and delicate artisanal spirit. Join Canyon Shayer and Barry Enders of Philadelphia Distilling for a master class in all things gin, including four Bluecoat cocktail creations: Bee’s Knees (Bluecoat, fresh lemon juice, honey syrup), Clover Club (Bluecoat, fresh lemon juice, raspberry syrup, egg white), Dutch Courage (Bluecoat Barrel Finished Gin, Jack’s Aromatic and Citrus Bitters, honey syrup), Ninth Street (Bluecoat Barrel Finished Gin, Campari, Cocchi di Torino, Espresso Fernet). Please note that no full dinner will be served, but there will be light bites.

Price $110.00
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Saturday, September 15, 6pm: Mid-Autumn Festival with Judy Ni and Andy Tessier of Baology
Saturday, September 15, 6pm: Mid-Autumn Festival with Judy Ni and Andy Tessier of Baology
Falling on the 15th day of the 8th month according to the Chinese lunar calendar, the Mid-Autumn Festival (aka Moon Festival) is the second grandest festival in China after the Chinese New Year. The annual occasion brings families together to celebrate the moon when it is at its roundest and brightest. The holiday is a thanksgiving of sorts, for nature’s abundance and for joyful reunions with loved ones. Join Judy Ni and Andy Tessier of Baology for a full moon feast of traditional Festival staples: pork and shrimp potstickers; BBQ pork, Taiwanese sausage and seasonal veggies; fruits of the sea (fish, squid, octopus); roasted duck; and red bean mooncake. Located at 18th Street and JFK Boulevard, Baology showcases Taiwanese street food, with a focus on fresh, high quality ingredients. While working at the farm-to-table Blue Hill at Stone Barns, Judy eventually crossed paths with her now husband Andy, who was working for Daniel Boulud. The couple relocated to Philadelphia, where they helped run Chef Josh Lawler’s beloved BYOB The Farm & Fisherman. The emphasis on sustainability and seasonality that they picked up at both restaurants is now at play at Baology.

Price $160.00
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Monday, September 17, 7pm: An Evening with Eric Leveillee of Marigold Kitchen
Monday, September 17, 7pm: An Evening with Eric Leveillee of Marigold Kitchen
Marigold Kitchen is an upscale BYOB offering an avant-garde, New American tasting menu in a traditional, Victorian home in West Philly. Owners Andrew Kochan and Tim Lanza recently brought in Eric Leveillee as Executive Chef, and we’re delighted to welcome Eric back to COOK 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, Eric returned to Philadelphia, working with James Beard Winner Greg Vernick at Vernick Food + Drink and most recently with Jeremy Nolen at Whetstone Tavern, as executive chef. While the menu is a surprise, take a look at Eric’s Instagram, and you’ll see for yourself that you’re in for a real treat – both for your eyes AND your tastebuds.

Price $165.00
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Tuesday, September 18, 7pm: The Nasi Lemak Lady’s Basket Of Food With Ange Branca of Saté Kampar
Tuesday, September 18, 7pm: The Nasi Lemak Lady’s Basket Of Food With Ange Branca of Saté Kampar
As a child growing up in Malaysia, Ange Branca of Saté Kampar never had an alarm clock. Every morning, she awoke to the crowing of the rooster crowing, very punctually as the sun rose, followed by the Nasi Lemak lady cycling around the neighbourhood singing “naaaasi lemak!” If you’re a Saté Kampar regular, you’re familiar with nasi lemak, essentially a packet of coconut cream soaked rice topped with sambal, peanuts, crispy anchovies and hard boiled egg, all neatly wrapped in a fresh banana leaf. Located in the heart of East Passyunk Avenue, Saté Kampar serves authentic Malaysian fare. How authentic? Chef-Owner Angelina Branca’s godmother is a recipe writer and preservationist, and many of the BYOB’s recipes come directly from Angelina’s hometown. Malaysia’s cuisine reflects its past, as a hub on the Spice Route, connecting China to Central, South and Southeast Asia; think of it as the original Asian Fusion, before such fusion became trendy in the West. Chef Owner Ange returns to COOK for an evening devoted to the Nasi Lemak Lady’s basket of offerings, including curry puff; nasi lemak, accompanied with ayam goreng berempah (think aromatic fried chicken) and achat (spicy pickled veggies); and kuih muih (traditional Malaysian desserts).

Price $155.00
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Wednesday, September 19, 7pm: Private Event
Wednesday, September 19, 7pm: Private Event

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Thursday, September 20, 7pm: Private Philadelphia Magazine Event with Scott Schroeder of Hungry Pigeon
Thursday, September 20, 7pm: Private Philadelphia Magazine Event with Scott Schroeder of Hungry Pigeon

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Friday, September 21, 7pm: Private Event with Rich Freedman of Di Bruno Bros.
Friday, September 21, 7pm: Private Event with Rich Freedman of Di Bruno Bros.

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Saturday, September 22, 2pm: COOKbook Author Series: “Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts” with Fran Costigan
Saturday, September 22, 2pm: COOKbook Author Series: “Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts” with Fran Costigan
It can be difficult to find truly indulgent vegan chocolate desserts. Alas, with cookbook author and baking instructor Fran Costigan’s latest book, chocolate cakes, brownies, truffles, puddings, ice creams, and more are within reach. 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 chocolate desserts as better-for-you interpretations that pass the taste test. Join us for an educational and decadent afternoon of vegan treats from Vegan Chocolate, including Brooklyn blackout cake (filled and frosted with Fran’s almost instant chocolate pudding), ganache glazed fudgy gluten-free brownie bites, New York eggless creams, and mocha crème brûlée. Each guest will receive a copy of Fran’s “Vegan Chocolate.”

Price $110.00
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Sunday, September 23, 12pm: Brunch Is Best with Becca O’Brien of Two Birds Catering and Canning
Sunday, September 23, 12pm: Brunch Is Best 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 and 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: biscuit and gravy with a fried quail egg; chorizo and corn frittata with spicy watermelon and feta salad; crab cake benedict with poached egg, hollandaise and bacon/sweet potato hash; and banana bread French toast with candied walnuts and maple whipped cream. Plus, it wouldn’t be brunch without bloody marys and mimosas! 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.

Price $120.00
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Monday, September 24, 7pm: End of Summer Produce Dinner with Matt Gansert
Monday, September 24, 7pm: End of Summer Produce Dinner with Matt Gansert
Temperatures may be in the 90’s today, but come late September, things begin to cool off and we will bid adieu to warm summer nights and all the produce that come with them. So before everything comes up pumpkins and root veggies, let’s have one last summer hurrah. Matt Gansert, whose eclectic resume includes Pub & Kitchen, Rex 1516, Will BYOB and Jaxon BYOB, will be COOKing up an end of summer feast with touches of the pending autumn: cold corn soup with coconut, melon and curry; arugula salad with speck, fried halloumi, fig jam and blueberry vinaigrette; ricotta gnudi with escargot, brown butter and sage; butter steak with rapini, wild mushrooms and unagi sauce; and for dessert, apple cinnamon crumble and sour cream sorbet.

Price $160.00
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Wednesday, September 26, 7pm: International Class of Pancakes: Celebrating National Pancake Day with Beth Kaufman Strauss of Grateful Plate
Wednesday, September 26, 7pm: International Class of Pancakes: Celebrating National Pancake Day with Beth Kaufman Strauss of Grateful Plate
Fun fact: September 26 is National Pancake Day. We’re always up for a celebration, and this holiday is no exception. Veteran COOKing instructor and holistic health coach, Beth Kaufman Strauss of meal delivery service, Grateful Plate, returns to COOK this September for an evening devoted to pancakes, in all its international forms. Enjoy a four course vegetarian meal of scallion pancake with chili soy dipping sauce and carrot ginger slaw; harvest vegetable savory Dutch baby with smoked paprika maple drizzle; dosa with tofu samosa filling and sweet tamarind chutney; and carrot crêpe cake with cream cheese whip and candied spiced walnuts. Recipes will be provided. Due to the nature of this class, gluten-free and dairy-free dietary restrictions cannot be accommodated.  

Price $155.00
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Saturday, September 29, 6pm: Food as Medicine with Jonathan Adams of Rival Bros.
Saturday, September 29, 6pm: Food as Medicine with Jonathan Adams of Rival Bros.
Food as Medicine is a new initiative from William Duffy, MD, Clinical Assistant Professor of Internal Medicine at the University of Pennsylvania. Duffy’s primary focus is one of lifestyle modification as both prevention and treatment of disease, and over the past year, he has developed a network of professionals in various industries who share this ethos. Enter Jonathan Adams (aka Johnny Mac), co-owner of Philly-based coffee roaster Rival Bros. Prior to his coffee empire, Jonathan worked in prestigious kitchens – under George Perrier at Brasserie Perrier and Paul Liebrandt at Gilt, followed by posts at Mugaritz, Snackbar and Pub & Kitchen. In addition to his chef-turned-coffee-roaster career turn, Jonathan has recently undergone another change; after turning 40, he’s adopted a healthy diet, mostly plant-based – a surprise to those who associate Jonathan with the decadent and meaty dishes he once churned out. Being part of Food as Medicine, Jonathan stresses that healthy and flavorful don’t have to be mutually exclusive. This won’t be the bland and boring fare that many of you may associate with the vegetarian diet. So whether you’re a longtime healthy eater or someone who’s simply looking to reduce the amount of meat and dairy in your diet, join him as he returns to COOK for a plant-based meal that includes green gazpacho with grapes and cucumber; tomato salad with watermelon and avocado; warm farro bowl with mushrooms, chickpeas, pickled corn and herb dressing; and roasted pears with honey cider sorbetto and crumbled cookies.

Price $150.00
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Sunday, September 30, 6pm: An Evening with Manuela Villasmil of Puyero Venezuelan Flavor
Sunday, September 30, 6pm: An Evening with Manuela Villasmil of Puyero Venezuelan Flavor
Located at 5th and South Streets, Puyero is a piece of Venezuela from Chef Manuela Villasmil brought into the heart of Philly. Prior to opening in 2017, Manuela, along with her husband Gil and his brother Gil and Simon Arends, noticed that Venezuela was underrepresented in Philadelphia’s vibrant dining scene, when compared to other Latin American cuisines. Puyero focuses on Venezuela’s street food – arepas, patacónes, cachapas, churros and more. We’re thrilled to host Puyero’s COOK debut this September as Manuela prepares a taste of Venezuela with yuca and guasacaca (an avocado dipping sauce); arepa stuffed with reina pepiada (chicken-avocado-salad) and gouda cheese; arepa stuffed with carne mechada (shredded beef), white cheese and fried sweet plantains; and for dessert, arroz con leche (rice pudding) with dulce de leche.

Price $135.00
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Monday, October 1, 12pm: Private Event with Doug Allen of Lacroix
Monday, October 1, 12pm: Private Event with Doug Allen of Lacroix

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Tuesday, October 2, 7pm: A Night in Sumatra with Diana Widjojo and Maylia Widjojo of Hardena
Tuesday, October 2, 7pm: A Night in Sumatra with Diana Widjojo and Maylia Widjojo of Hardena
Located in South Philly’s Point Breeze neighborhood, Hardena has developed quite the following. If you’ve been there, you know why. If you haven’t, this is the perfect introduction to the homestyle Indonesian fare that the multi-generation Widjojo family lovingly prepares. Ena Widjojo opened Hardena in 2001 and recently handed the family business over to her daughters Diana and Maylia, who continue to serve generous portions of authentic Indonesian dishes, passed down to them from their family. Join Diana and Maylia for a dinner that will transport you to the Indonesian island of Sumatra with dishes like perkedel jagung (corn fritters with a side of sambal and veggie pickles); ayam bumbu rujak (grilled chicken in herbs and ginger); kentang balado (potatoes, shrimp and sator beans in red chilli paste); gulai kangkung (watercress and fried anchovy in coconut milk curry); and bika ambon (honeycomb cake with caramelized orange slices and rum sauce).

Price $155.00
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Wednesday, October 3, 7pm: An Apple A Day with Frances Vavloukis, Health and Wellness Coach
Wednesday, October 3, 7pm: An Apple A Day with Frances Vavloukis, Health and Wellness Coach
Come October, everything will be coming up apples. So if you’re looking to expand your apple-cabulary beyond apple pie (not there’s anything wrong with that!), this is the class for you. For veteran COOKing instructor and health/wellness coach Frances Vavloukis, autumn brings back childhood memories of the changing colors in the leaves, visits to orchard groves, hayrides and corn mazes! But for her, the best part of the season was picking apples! There really is something to say about “an apple a day keeps the doctor away!” Join Frances for an apple-tastic feast that kicks off with a blindfold tasting of assorted varieties of apples and pears with paired cheeses, followed by a watercress, spinach and Granny Smith apple salad with honey vinaigrette; sautéed pork chops with Golden Delicious apples and brandy, accompanied by wild rice pilaf with toasted pecans; and for dessert, warm maple apple tartlets and vanilla ice cream. Recipes will be provided.

Price $150.00
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Thursday, October 4, 7pm: Patty Power! A Burger Bonanza with Justin Swain of Rex 1516
Thursday, October 4, 7pm: Patty Power! A Burger Bonanza with Justin Swain of Rex 1516
Chef and Philly native, Justin Swain, trained under the native Alabamian opening-chef of Rex 1516 and helped turn the South Street West restaurant into one of Philly’s most talked-about places to find quality, Southern-inspired cuisine. In addition to finger licking good southern fare, Rex 1516 is lauded for its weekly citywide burger special that features a custom burger, a shot of Buffalo Trace bourbon and a pint of Philadelphia Brewing Company’s Newbold IPA. The burger specials, which are available on Tuesday and Wednesday evenings at Rex 1516, have become a weekly staple for chefs and other restaurant industry insiders. At COOK, Justin will show guests how to prepare three special burgers (which will be served slider-sized): classic burger (potato bun, special sauce, lettuce, cheese, pickles with side of fries); BBQ patty melt (Texas toast, BBQ sauce, caramelized onions, Swiss cheese with a side of onion rings); Rex burger (pimento cheese, crispy onions, Bibb lettuce, bacon, brioche bun with a side of sweet potato fries); and because where there’s burgers, there’s shakes, a malted milkshake for dessert. Burger lovers shouldn’t miss this!

Price $155.00
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Saturday, October 6, 6pm: Saturday Sandwich Slam with Nick Macri of La Divisa Meats
Saturday, October 6, 6pm: Saturday Sandwich Slam with Nick Macri of La Divisa Meats
If you, like so many Philadelphians, are a sandwich fanatic, you’ll want to join us for this one! Butcher and chef Nick Macri (AKA Meat Man Macri) of Reading Terminal Market’s stellar charcuterie purveyor/butcher shop, La Divisa Meats, returns to COOK for an evening devoted to the art of the ‘wich. Nick sources from wholly sustainable and primarily local farms for all his meat needs and you’ll taste the difference. Nick will demo and serve three savory sandwiches: ham and cultured butter on baguette with frisée salad; pork milanese torta; and porchetta dip with ciabatta, white beans, mustard greens. And sticking with the theme for dessert... pizzelle and gelato sandwiches!

Price $150.00
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Sunday, October 7, 10am: Private Event with Carly Zimmerman of Challah For Hunger
Sunday, October 7, 10am: Private Event with Carly Zimmerman of Challah For Hunger

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Sunday, October 7, 2pm: FALLing For Challah with Carly Zimmerman of Challah For Hunger
Sunday, October 7, 2pm: FALLing For Challah with Carly Zimmerman of Challah For Hunger
Challah for Hunger brings people together to bake and sell challah bread to raise money and awareness for social justice. Their network of 78 chapters around the world engages 3,500 volunteers annually. Their volunteers, who are college students, come together as a community, bake bread, learn about hunger in their community and abroad, and sell the bread to raise funds for charities fighting hunger. Join Challah for Hunger’s Carly Zimmerman at COOK when she will demo three fall-flavored challahs: pumpkin challah; chai challah; and caramel apple challah. This is the perfect class for the novice bread baker or those looking to expand their baking repertoire. Guests will get to sample all 3 challahs during class. Recipes will be provided.

Price $80.00
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Tuesday, October 9, 7pm: A Taste of Friuli with Lucio Palazzo of Loco Pez
Tuesday, October 9, 7pm: A Taste of Friuli with Lucio Palazzo of Loco Pez
A member of the opening team at Zahav, Chef Lucio Palazzo was invited by Michael Solomonov to helm Xochitl, his longtime Mexican venture, and so began Palazzo’s love affair with Mexican cuisine. Palazzo went on to work at Tim Spinner’s La Calaca Feliz in Fairmount and Taqueria Feliz in Manayunk prior to joining Loco Pez, which just opened its second location in West Philly. This October at COOK, Palazzo is going back, way back to his Italian roots. Palazzo was born and raised in Friuli, a northeast Italian region bordering Austria, Slovenia and the Adriatic Sea. The rich farms and vineyards of the Collio Goriziano, as well as memorable early meals aboard his father’s ship, inspired Lucio to pursue a culinary career. Friuli cooking is a composite of peasant fare, sophisticated Venetian food and influence from the Slavic and Austrian cultures. You’re invited to explore this off-the-beaten-path region of Italy as Palazzo prepares a Friulian feast: baccala and potato croquette, seaweed; carpaccio of fresh New Jersey tuna; potato and apple frico, radicchio; hubbard squash gnocchi, brown butter; beef brisket goulash, heirloom polenta, contorni; and for dessert, apple strudel.

Price $160.00
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Wednesday, October 10, 7pm: Sensational Seafood with Chris and Leigh Ann Paul of Everything We Eat
Wednesday, October 10, 7pm: Sensational Seafood with Chris and Leigh Ann Paul of Everything We Eat
Everything We Eat is an exciting collaboration between nutritionist Leigh-Ann Paul and chef Chris Paul. The Philadelphia couple prepares seasonal, locally and sustainably sourced weekly menus at the state of the art Dorrance A. Hamilton Culinary Enterprise Center in West Philadelphia. Everything We Eat’s goal is to share cooked gourmet meals with our clients. Paul developed a passion for cooking during his childhood in Haiti, and after graduating from Drexel University’s Culinary Arts program, he went on to work for various Stephen Starr and Jose Garces establishments. Most recently he was a chef/partner at Herban Quality Eats, an ingredient-driven fast casual restaurant. In 2016 he met his wife Leigh-Ann, who has a background in nutritional science, having worked with local organizations and schools to teach nutrition, gardening, and sustainability. With shared interests, they decided to create Everything We Eat, and this April, they bring their collaborative project to COOK, preparing a seafood-centric menu: shrimp ceviche, tomato choka, avocado purée; smoked trout ravioli, purple potatoes, crispy garlic; bouillabaisse with mussels, clams, shrimp, saffron toast; golden tilefish, dirty heirloom grits; and a dessert of apple cider beignets. Chris and Leigh Ann will provide you with seafood tips and tricks to blow your own guests out of the water (no pun intended!).

Price $160.00
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Thursday, October 11, 7pm: Private Event with Katie Cavuto
Thursday, October 11, 7pm: Private Event with Katie Cavuto

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Friday, October 12, 6pm: Cheese Your Own Cider Adventure with Ben Wenk of Ploughman Cider and Jamie Png
Friday, October 12, 6pm: Cheese Your Own Cider Adventure with Ben Wenk of Ploughman Cider and Jamie Png
Located in beautiful Adams County, Pennsylvania, Three Springs Fruit Farm is a family-operated farm that brings fresh tree fruit, berries, tomatoes, vegetables, and products made with them to markets all over the Mid-Atlantic. Founded in 1901, Three Springs Fruit Farm is recognized by Food Alliance as among the best in their field for their commitment to progressive, sustainable growing practices and land management. Recently, seventh generation 3 Springs farmer Ben Wenk began using his apples to create small batches of dry cider which he sold at local farmers markets, and from these humble beginnings Ploughman Cider was born. Ploughman is now available at over a dozen Philadelphia restaurants and is sold at Di Bruno Bros.’ Bottle Shop. This October, Ben is pairing up with local cheesemaker Jamie Png for an interactive cider and cheese pairing session. Led by Ben, guests will get to try their hand at blending cider bases with “component ingredients” that are used in the creation of Ploughman Cider varieties. Then guests will compare their blends with Ploughman’s, including Stark, Churchyard(Ploughman’s first cider to be made exclusively with cider apple varieties) and Stayman (wild fermented cider). As you play cidermaker, Jamie will offer cheese pairing expertise with cheese selections, complemented by Three Springs apples and jams and other accoutrements.

Price $110.00
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Saturday, October 13, 12pm: Take Another Little Pizza My Heart: Fall Pizzas with Peggy Paul Casella
Saturday, October 13, 12pm: Take Another Little Pizza My Heart: Fall Pizzas with Peggy Paul Casella
We love a good ol’ pepperoni pizza just as much as you, but even pizza is deserving of the seasonal treatment. This October at COOK, Peggy Paul Casella of the pizza-making blog ThursdayNightPizza.com will introduce you to three perfectly fall pies: pear, bacon and gorgonzola; French onion pizza with boozy caramelized onions and gruyere; and pumpkin, sausage and sage. Since 2012, Peggy has dedicated her Thursdays to pizza-making, and her blog documents her self-guided experiments and offers inspiration for pizza enthusiasts looking to expand their repertoire of toppings and techniques. So, yes, Peggy knows pizza, but she also knows produce. Working part-time at a farmstand, Peggy literally has her finger on the pulse of seasonal produce and the local food scene. Welcome the arrival of fall in a perfectly pizza kind of way!

Price $110.00
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Sunday, October 14, 1pm: Sweater Weather Sweets: Vegan Desserts with Christina Martin of Cooking to Nourish
Sunday, October 14, 1pm: Sweater Weather Sweets: Vegan Desserts with Christina Martin of Cooking to Nourish
Join Philadelphia-based vegan chef and healthy food advocate Christina Martin for a vegan dessert demo sure to please everyone, regardless of dietary lifestyle. While working toward her culinary degree, Christina 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. Christina returns to COOK for an afternoon of plant-based, cozy weather baked treats including vegan cheese balls with crackers; pumpkin bread pudding with creme sauce; apple galette with vegan ice cream; and orange cranberry bundt cakes. Recipes will be provided.

Price $85.00
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Tuesday, October 16, 7pm: Private Philadelphia Magazine Event with Nery Hernandez of Buddakan
Tuesday, October 16, 7pm: Private Philadelphia Magazine Event with Nery Hernandez of Buddakan

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Wednesday, October 17, 7pm: An Evening with Ryan Bloome of Terrain
Wednesday, October 17, 7pm: An Evening with Ryan Bloome of Terrain
With multiple locations, Terrain celebrates the cycle of the seasons and the bounty of the land, both in its garden centers and in its cafe restaurants. Using hand-selected local produce, meats and dairy products, Chef Ryan Bloome takes pride in crafting menus from the seasonal harvest of local farmers. Prior to joining the team Terrain, Ryan held posts at Teresa’s Next Door in Wayne, Resto in NYC, followed by Starr Catering. In 2011, he joined the team at Terrain Garden Cafe as a line cook in the flagship Glen Mills location. His culinary talent and warm disposition allowed him to rise in the ranks in the kitchen to become the Head Chef in 2015. Now he has taken the helm at Terrain Cafe located in the lifestyle center, Devon Yard, where he continues his commitment to seasonality and sourcing locally. Ryan’s COOK debut features a menu of crispy maitake mushrooms with watercress, sprouted lentils, pickled chilis; seared scallops with persimmon, local sumac, raw fennel; chestnut gnocchi with brown butter, cauliflower, pear; green circle chicken leg with pole bean salad, sesame, tahini yogurt; and a chocolate terrarium for dessert.

Price $160.00
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Thursday, October 18, 6pm: Private Event with Lucio Palazzo of Loco Pez
Thursday, October 18, 6pm: Private Event with Lucio Palazzo of Loco Pez

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Friday, October 19, 6pm: Odd Couples: Unexpected Food + Beverage Pairing Happy Hour with Ann Marie Miller of Moët Hennessy and Doug Allen of Lacroix
Friday, October 19, 6pm: Odd Couples: Unexpected Food + Beverage Pairing Happy Hour with Ann Marie Miller of Moët Hennessy and Doug Allen of Lacroix
When it comes to pairings, we love an oyster and champagne combo as much as the next person. But sometimes, you just want something different. This class is devoted to unexpected pairings that will make you go hmmm and then mmmmm. Ann Marie Miller of Moët Hennessy is partnering with Lacroix Chef de Cuisine Doug Allen for a happy hour of odd couple pairings including kushi oyster (with green apple, vanilla, celery) paired with Ardbeg An Oa; tempura squash (with shiitake, kombu, Asian pear) paired with Ruinart Blanc De Blancs; squab (date, coffee, parsnip) paired with Veuve Clicquot Vintage Rosé 2008; dry aged beef (with yu-choy, fresno chile, fish sauce) paired with with Moët Nectar Rosé. Please note that the dishes are light bites – a full dinner will not be served.

Price $120.00
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Saturday, October 20, 6pm: Dia de los Muertos Preview Dinner with Dionicio Jimenez and Matt Polzin of El Rey
Saturday, October 20, 6pm: Dia de los Muertos Preview Dinner with Dionicio Jimenez and Matt Polzin of El Rey
Between Halloween and Dia de los Muertos, there’s plenty of reasons to celebrate with our favorite, freaky foods. Join El Rey Executive Chef Dionicio Jimenez for an evening of delicious (yet slightly unconventional) delicacies, with cocktail pairings provided by Beverage Manager Matt Polzin: sesos ravioli con salsa de hormiga chicatana (brain ravioli with ant sauce); lengua veracruzana (Veracruz style tongue with rice); morcilla (blood sausage) sauteed with squid; potato confit and arbol salsa; corazon (heart) taco with manzano salsa; chilapitas de chinicuiles y chapulines (worms, grasshoppers with corn, cherry tomato and beans); tacos de mollegas de res (sweetbreads tacos with arriera salsa); mole de flores con hormiga chicatana y caracoles (ants, snails with mole); memelitas de insectos (little masa boats with worms, grasshoppers, crawfish); tuetanos con escamoles (bone marrow with ant larvae); tacos de caracol (snail tacos with almond-peanut arbol salsa); tacos de alacran (scorpion tacos with avocado; pan de muerto (Day of the Dead bread) served with champorrado (hot chocolate) natitas oaxaquenas. Prior to his post at El Rey, Executive Chef Dionicio Jimenez worked at Marc Vetri’s eponymous restaurant, followed by Xochitl while it was owned by Michael Solomonov. While costumes are optional, you should DEFINITELY bring your adventurous appetite – this one is NOT for the faint of heart! Due to the nature of this class, dietary restrictions cannot be accommodated.

Price $160.00
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Sunday, October 21, 12pm: Vegetarian Punjab Feast with Rupen Rao
Sunday, October 21, 12pm: Vegetarian Punjab Feast with Rupen Rao
Punjab is perhaps the most popular state of India. 'Punj' is five, and 'ab' is water, and hence 'Punjab' is surrounded by five water bodies. By way of Bollywood films, music and popular Indian cuisine, Punjab culture has its presence in India and within the Indian community overseas. Punjab, being an agrarian state, people rely on nutritious, lightly spiced food that provides satiety. This October, Washington D.C. resident and Mumbai native, Rupen Rao, returns to COOK to share some of his recipes from the state of Punjab, including masala chai; paneer makhani (Indian cottage cheese in creamy tomato sauce); butte ka saag (corn kernels in a curried spinach sauce); chana masala (spicy chickpea curry); jeera chawal (fragrant cumin and cilantro infused white basmati rice); plus, samosas, flatbreads and a surprise dessert. Rao, who has a line of cookbooks and spice blends, has made it his mission to take classic Indian cooking and adapt it to our day-to-day lifestyle here in the United States. Each guest will receive a copy of Rao’s “Ayurveda Cookbook,” a vegetarian Indian cookbook based on the principles of Ayurveda, the traditional Indian holistic science of living.

Price $115.00
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Tuesday, October 23, 7pm: Oh The Pasta-Bilities with Scott Megill
Tuesday, October 23, 7pm: Oh The Pasta-Bilities with Scott Megill
Calling all gluten enthusiasts! Scott Megill’s October COOK menu is entirely devoted to something we all know and love: pasta! Enjoy four courses of carb-loading comfort: gnocchi parisienne puffs, crispy mushrooms, truffle, local grana padano; chitarra carbonara, root vegetable, duck, black pepper; cauliflower raviolo, roast chicken, pears, parsley, almonds; and sweet potato dumplings, toasted marshmallow, spiced chocolate. A Jersey native, Scott holds degrees from Widener University and Culinary Institute of America in Napa. Following a stint at Napa Valley at Ubuntu where he worked with Chef Jeremy Fox, Megill returned to the East Coast, working in kitchens at Supper, Styer’s Garden Café, Talula’s Table and Talula’s Daily, where he earned 3 bells from Philadelphia Inquirer critic Craig Laban. Trust us, this won’t be your grandma’s “gravy” so don’t miss this one!

Price $165.00
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Wednesday, October 24, 7pm: Squash It To Me with Becca O’Brien of Two Birds Catering & Canning
Wednesday, October 24, 7pm: Squash It To Me with Becca O’Brien of Two Birds Catering & Canning
Squash… We all admire the many unique varieties that grace our local farmers markets, but knowing how to turn them into something delicious can seem like a daunting task. No more! Veteran COOKing instructor Becca O’Brien of Two Birds Catering & Canning returns to our kitchen this October for an evening devoted to the nutritious and versatile squash: butternut squash soup with merguez lamb sausage and herb crème fraîche; maple roasted, stuffed acorn squash salad with arugula, cranberries, goat cheese and mixed grains (farro, bulgur and quinoa) with toasted tamari almonds and lemon-dijon vinaigrette; cornmeal crusted crab cake with spicy squash and root vegetable hash topped with bearnaise sauce; pecan crust pumpkin pie with candied pecans, vanilla ice cream and fresh whipped cream. Becca 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 March of 2014, she launched her own catering company called Two Birds Catering & Canning and teaches regularly at COOK. Hello, gourd-geous! Recipes will be provided.

Price $160.00
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Thursday, October 25, 7pm: An Evening with Aaron Gottesman of Oyster House
Thursday, October 25, 7pm: An Evening with Aaron Gottesman of Oyster House
Suffering from ‘down the shore’ withdrawal syndrome and craving fresh seafood? We get you. This October, Oyster House Executive Chef Aaron Gottesman is cooking up a seafood spectacular: oysters with mignonette; New England and Manhattan clam chowder; scallop ceviche with sour apple, sunchoke, walnut; steamed cod with dashi, sweet potato, sesame; and rye pound cake with caramelized apple, miso caramel. Prior to his post at Philadelphia’s iconic oyster bar, Aaron worked with Top Chef-testant Jen Carroll and Top Chef Kevin Sbraga and most recently with Dominic Piperno at Hearthside in Collingswood, New Jersey. This will be a seafood lover’s dream!

Price $170.00
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Friday, October 26, 7pm: The Autumnal Appetite with Jared Cannon of Simply Good Jars
Friday, October 26, 7pm: The Autumnal Appetite with Jared Cannon of Simply Good Jars
Culinary Institute of America graduate Jared Cannon founded Simply Good Jars with a mission: provide healthy food that is not only easily accessible but also really, really tasty. Working with professional chefs with years in the industry, Simply Good Jars brings a sustainable approach to the new world of healthy meal subscription, providing subscribers with the best locally grown ingredients in reduced-waste packaging. Simply Good Jars not only delivers to your office but also picks up empty jars from the previous week; with every jar that is returned, Simply Good donates one fresh, healthy meal to battle local hunger. In essence: eat good, feel good, do good. We are delighted to welcome Jared to COOK this October as he pairs a menu of healthy, autumnal dishes, including sweet corn bisque, seared scallops and herb oil; roasted acorn squash, house-made chicken-apple sausage, spinach, pine nuts and parmesan; seared Chilean sea bass, roasted cauliflower farro salad with figs, spiced pecans and hazelnuts; cranberry-apple pecan crisp with fresh whipped cream.

Price $155.00
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Saturday, October 27, 4pm: Wines of The Loire Valley with David McDuff of Bowler Wine
Saturday, October 27, 4pm: Wines of The Loire Valley with David McDuff of Bowler Wine
David McDuff is a veteran of the fine wine industry and has worked in nearly every aspect of the business, from writer-for-hire, to consultant, to wine buyer and, most recently, to sales at David Bowler Wine. David returns to COOK for a wine tour of France’s Loire Valley, a long and narrow region stretching from the center of the country all the way to the Atlantic, essentially the dividing line between northern and southern France. Royalty came here to establish feudal castles and pleasure palaces. Centuries later, this fertile river valley, a Unesco World Heritage Site, is still sprinkled with hundreds of France's most opulent aristocratic estates. The wide variety of soils lends itself to the production of both red and white wines. For the reds, cabernet franc and pinot noir are the most popular, and for the whites, sauvignon blanc and chenin blanc are the leaders. David’s Loire selections for our tasting include Domaine de la Pépière Muscadet Sèvre et Maine Château Thébaud "Clos des Morines" 2012; Thomas-Labaille Sancerre "L'Authentique" 2017; Domaine du Closel Savennières "La Jalousie" 2015; Clos du Tue Boeuf Touraine "La Butte" 2017; and Bernard Baudry Chinon "Les Grézeaux" 2015. Please note that no full dinner will be served, but there will be light bites.

Price $115.00
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Sunday, October 28, 2pm: Holiday Baking Cheat Sheet with Abigail Dahan of Parc
Sunday, October 28, 2pm: Holiday Baking Cheat Sheet with Abigail Dahan of Parc
‘Tis the season to get your bake on! French-born pastry chef Abigail Dahan started her pastry training in the famed Parisian patisserie Gerard Mulot. She then went on to work for the Ritz Carlton Philadelphia and Orlando. She later moved on to become supervisor at the Park Hyatt Chicago, and in the same year won first place in the first ever “L’art du chocolatier” hosted by the Cocoa Barry School in Chicago. Before joining the Parc team, she was at Le Bec Fin and was also Sous Chef at the esteemed Joel Robuchon restaurant in Las Vegas. One of the city’s top pastry chefs, Dahan returns to COOK for an afternoon that is sure to inspire you for the impending months of holiday baking. Abigail will demo and serve maple pecan croissant bread pudding; chocolate and mint mousse cups; hazelnut crunch chocolate pie; “coquito” truffles (coconut rum eggnog truffles).

Price $95.00
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Tuesday, October 30, 7pm: An Evening with Michael Sultan of 33rd Street Hospitality
Tuesday, October 30, 7pm: An Evening with Michael Sultan of 33rd Street Hospitality
You may know Michael Sultan from his popular food trucks – Street Food Philly, Say Cheese Philadelphia, and Taco Mondo – and their brick and mortar Revolution Taco near Rittenhouse Square. This October COOK invites you to sample his 33rd Street Hospitality Catering, which aims to meet growing demands by the public to have menus from the three trucks and Revolution Taco at private events and public festivals. 33rd Street’s menus are eclectic, reflecting the diverse offerings of Michael’s other businesses, and this eclectic approach is reflected in his COOK menu: black kale caesar, purple cauliflower, pumpernickel croutons; squid ink pasta, head on shrimp, chorizo shellfish broth, baby clams, garlic butter; smoked ribeye, grilled ribeye, demi glacé, sous vide purple carrots, herb dauphin potatoes; and bourbon pumpkin budino, ginger snap, buttermilk caramel.

Price $160.00
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