Home > Classes

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

OUR NOVEMBER CLASSES WILL BE POSTED SATURDAY, OCTOBER 7 AT 4PM.

Sort By:
Page of 1
Tuesday, September 5, 7pm: Do You Know The Mushroom Man? with George Sabatino of Aldine
Are you mad for the marvelous mushroom? Do you spend your days and nights fantasizing about fabulous fungi? Well then, this is the COOK class for you: George Sabatino of Aldine is returning to COOK for a dinner that features the mushrooms of two local growers: Primordia Farm and Mycopolitan Mushroom Co. Sabatino has been a key fixture in acclaimed kitchens all around the city, working at such hotspots as Fork, Barbuzzo and Stateside before opening his 3-bell Aldine. At the Rittenhouse eatery, Chef George is known for taking no shortcuts, creating artfully composed plates that highlight house made ingredients and local products. If you follow Aldine on social media, you’re familiar with the labor and love that he imparts upon each individual component of his dishes. We’re “fired up,” to use one of Chef George’s preferred expressions, to welcome him back to COOK for one ‘shroomami evening! Please note that this dinner is not vegetarian.

Price $170.00
SOLD OUT
Qty Add
Wednesday, September 6, 7pm: COOKbook Author Series: “The New Cocktail Hour” with Tenaya Darlington and Andre Darlington and Ari Miller of Watkins Drinkery
Tenaya Darlington, aka Madame Fromage, and her brother Andre are the co-authors of The New Cocktail Hour, which includes vintage and modern cocktail recipes, pairing recommendations with everything from pizza to oysters, and advice for hosting your own cocktail party. This September, the Darlingtons will be joined by Watkins Drinkery Chef Ari Miller, whose culinary roots began during a decade spent in Israel where he was the dining reviewer for The Jerusalem Post. He transitioned into the professional kitchen, and upon returning to his native Philadelphia, he worked at Percy Street BBQ, High Street On Market and Philadelphia Distilling.  Join the trio for a cocktail dinner including a stratosphere cocktail paired with violet tempura lemon crisps and Vermont Creamery Bijou; butterfly pea cocktail paired with butterfly pea pasta, fresh corn, and grilled octopus; sky juice paired with coconut milk braised Thai sausage stuffed cucumber tartine; and soyer au champagne with berries paired with mint shortbread cookie. Guests will receive a copy of The New Cocktail Hour, which is sure to become their go-to how-to for cocktail hour!

Price $160.00
SOLD OUT
Qty Add
Thursday, September 7, 7pm: Southern Small Plates with Justin Swain of Rex 1516
Philly native Justin Swain trained under Regis Jansen, the Alabamian opening chef of Rex 1516 who turned the South Street restaurant into one of Philly’s most talked-about places to find quality, Southern-inspired cuisine. Swain also oversees the menus at Rex owner Jill Weber’s sister restaurants Jet Wine Bar and Cafe Ynez, as well as this summer’s PHS Beer Garden in University City. Join Justin when he returns to COOK for a Southern sojourn, tapas style. Y’all are gonna love it!

Price $150.00
SOLD OUT
Qty Add
Friday, September 8, 7pm: Sausage Party with Nick Macri of La Divisa Meats
Technically speaking, summer doesn’t end until September 22, so there’s still time for one more summery sausage party! Join butcher and chef Nick Macri (aka @meatmanmacri) of Reading Terminal Market’s stellar charcuterie purveyor/butcher shop, La Divisa Meats, for a sausage making demo, followed by a menu of a charcuterie board; lamb and beef kefta with couscous and yogurt; Argentine parrillada of chorizo, morcilla, short rib and chimichurri; and for dessert, it’s a surprise! 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. Nick sources from wholly sustainable and primarily local farms for all his meat needs and you’ll taste the difference. This is a great class for meat lovers and those looking to start making sausage at home.

Price $155.00
SOLD OUT
Qty Add
Saturday, September 9, 7pm: Private Event

SOLD OUT
Qty Add
Sunday, September 10, 10am: Private Event with Carly Zimmerman of Challah for Hunger

SOLD OUT
Qty Add
Sunday, September 10, 2pm: Challah Making 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 different, delicious challah styles that you will, of course, sample: apple, cinnamon and raisin; whole wheat with honey drizzle; and sundried tomato with feta and herbs. This is the perfect class for the novice bread baker or those looking to expand their baking repertoire. Plus, this comes just in time for Rosh Hashanah and Yom Kippur! Guests will get to sample all 3 challahs during class.

Price $75.00
SOLD OUT
Qty Add
Monday, September 11, 7pm: Private Event with David Jansen of Jansen

SOLD OUT
Qty Add
Tuesday, September 12, 7pm: Private Philadelphia Magazine Event with Yehuda Sichel of Abe Fisher

SOLD OUT
Qty Add
Wednesday, September 13, 7pm: Private Event

SOLD OUT
Qty Add
Thursday, September 14, 7pm: The Philippine Machine: Modern Filipino with John Peralta of Roast Philly
Homey and satisfying, the often-overlooked Filipino fare is based around a fascinating mix of colonial Spanish influence and centuries-old native tradition. This September at COOK, join John Peralta of Roast Philly for an evening dedicated to the unsung cuisine of the Philippines. Roast Philly is a brand new food truck serving authentic Filipino cuisine, specializing in Cebu style lechon, a stuffed rotisserie suckling pig. While we highly recommend checking out that deliciousness, John’s COOK debut will feature modern takes on traditional Filipino dishes: lechon kawali with pickled atchara slaw; steamed black bass escabeche with mango purée; quail relleno with adobo glaze, roasted grapes and carrot; and leche flan jar with plantain and jackfruit turon.

Price $155.00
SOLD OUT
Qty Add
Friday, September 15, 7pm: Tofu is Your Friend: Celebrating the Incredible Versatility of Bean Curd with Beth Kaufman Strauss of Grateful Plate
No doubt about it – tofu gets a bad rap. While highly nutritious, the bean curd block is by itself quite bland, but with technique and a little creativity, this vegetarian staple can serve as a blank canvas for full flavor. Veteran COOKing instructor and holistic health coach, Beth Kaufman Strauss of meal delivery service, Grateful Plate, returns to COOK this September for an evening that will change the way you look at (and prepare) tofu. Enjoy a four course tofu meal of veggie tofu scramble with toast and carrot butter; baked ginger marinated tofu bibimbap bowl; crispy tofu taco with red cabbage slaw and cashew "sour cream"; and chocolate peanut mousse with spiced peanuts. Recipes will be provided. This dinner is vegetarian and dairy free.

Price $140.00
8 left!
Qty Add
Saturday, September 16, 2pm: COOKbook Author Series: “Dulce de Leche” with Josephine Caminos Oria
Dulce de leche, the humble boiled milk and sugar jam, is a cultural phenomenon in many Latin countries, from Argentina and Chile to Mexico and Brazil. Pittsburgh-based Argentine expat Josephine Caminos is the founder of La Dorita, an all-natural line of dulce de leche products, and recently published her first cookbook, filled with recipes and stories about (what else?) dulce de leche. Josephine’s COOK debut will focus on the versatility of caramel’s creamy cousin with a menu of panqueques (Argentina’s version of a crêpe) with brie; cocadas, a South American coconut macaroon;  dulce de leche flan; and iced espresso with La Dorita Dulce De Leche Liqueur. Each guest will receive a copy of Josephine’s “Dulce de Leche.”

Price $100.00
SOLD OUT
Qty Add
Sunday, September 17, 6pm: Bao Down: Taiwanese Street Food with Judy Ni and Andy Tessier of Baology
For the Taiwanese, food is a central point of life. According to Baology’s Judy Ni and Andy Tessier, It is their way of expressing love, affection, and care for one another. Located at 18th Street and JFK Boulevard, Baology showcases Taiwanese street food, with a focus on fresh, high quality ingredients. During a former career in venture capital, Ni left a career in venture capital in hopes of opening her own restaurant. While working at the farm-to-table Blue Hill at Stone Barns, Ni 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. We invite you to taste Taiwan (and celebrate National Dumpling Day!) with a menu of liang mian (cold noodles with peanut sauce and sesame); xiao chi (small bites) - scallion pancakes and Taiwanese sausage with leeks; wonton soup; san bei ji (Taiwanese three cup chicken); and dou hua (think tofu pudding).

Price $150.00
SOLD OUT
Qty Add
Tuesday, September 19, 7pm: Chlöe Classics with Mary Ann Ferrie and Dan Grimes of Chlöe BYOB
Chlöe, a 32 seat BYOB, opened in November of 2000 by the husband and wife team of Mary Ann Ferrie and Dan Grimes. For the past 16 years, they have worked side by side to create a casual neighborhood eatery serving fresh, locally sourced foods. The charming Old City mainstay has become a Philly classic, so for their COOK debut, the Chlöe couple is preparing their own classics, a “best of” menu to be cherished by Chlöe regulars and newcomers alike: Chlöe salad - baked panko crusted goat cheese, Green Meadow Farms salad greens, red onion slivers, orange chipotle dressing; potato gnocchi with beef, pork and duck ragu, grated asiago; pan seared Barnegat Light scallops, crispy potato cake, baby arugula and red onion salad with chipotle sour cream drizzle; and for dessert, chocolate gâteau - flourless chocolate cake, raspberry puree and Franklin Fountain ice cream.

Price $155.00
SOLD OUT
Qty Add
Wednesday, September 20, 7pm: An Evening with Alex Yoon of Little Fish
Little Fish, the 22-seat Queen Village BYOB, has had many lives. And with its recent change in ownership, Little Fish has once again been given new life by Chef-Owner Alex Yoon. Philly native Yoon began his culinary career as an unpaid apprentice at Le Bec Fin, followed by a post at Serpico before joining Little Fish as a sous chef. Alex competed in the cooking competition Ment’or BKB in NYC in November of 2014 and set sail for Europe, staging at famed French restaurant Mirazur. Upon returning to Philadelphia in late 2016, Alex Yoon took over ownership of Little Fish. There is new blood indeed at Little Fish, where Yoon prepares simple but bold, gimmick-free dishes. But don’t take our word for it – countless COOK chefs list Little Fish as one of their go-to spots, which should tell you something. We are thrilled to have Alex at COOK for his debut, and because his restaurant menu changes daily due to seasonality and availability, we don’t have a menu. But in this case, we don’t mind a surprise! Please note that this dinner is not strictly pescetarian.

Price $160.00
SOLD OUT
Qty Add
Thursday, September 21, 6:30pm: Private Event

SOLD OUT
Qty Add
Friday, September 22, 7pm: Southeast Asia Fantasia: Vietnam Meets the Philippines, Foolish Waffles Style with Robin Admana and Sandy Trinh
Robin Admana and Sandy Trinh, the gals behind the popular Foolish Waffles truck, are back. And this time, there won’t be waffles, but they’ll still be cooking up what they know well – the food of their family backgrounds. Robin’s Filipino heritage will combine with Sandy’s Vietnamese background for one incredible Southeast Asian mashup menu including banh xeo (Vietnamese crêpe) with pork belly, shrimp and nuoc cham sauce; bun rieu (spicy crab meat noodle soup) with rice vermicelli noodles, tomatoes, bean sprouts and fresh herbs; karei kare - braised oxtail in peanut sauce, sauteed vegetables in bagoong (shrimp paste) and rice; and leche flan, Filipino style flan with fresh berries. Foolish Waffles is a prominent member of Philly’s vibrant food truck community, earning a number of accolades including Philadelphia Magazine’s Best of Philly for Street Food Snacks in 2014 (for their banh mi waffle), The Vendy Cup as well as the Vendy’s People’s Choice Award in 2015.

Price $155.00
SOLD OUT
Qty Add
Saturday, September 23, 12pm: Private Event with Justin Swain of Rex 1516

SOLD OUT
Qty Add
Sunday, September 24, 1pm: Snack Attack! Snack Making for Kids with Shayna Marmar of Honeypie
Hey kids, join us for an afternoon of super tasty snacks, led by Honeypie's Shayna Marmar, a friend of COOK who specializes in fun-filled hands-on children's classes! The afternoon’s menu is focused on how to easily prepare homemade versions of popular snacks, including popcorn three ways, crisped veggie chips, jammy fruit spreads and chews, and fruit juice fizzies! Honeypie Cooking provides homemade, nourishing food solutions to children, adults, and families. Shayna Marmar founded Honeypie Cooking in 2008 in California. Before moving to Philly in the fall of 2012, Shayna lived in Oakland, CA, where she and her business were active in the thriving Bay Area food movement. Recommended for ages 6 to 10. Parents of younger kids are welcome to stay; otherwise feel free to leave and return after class!

Price $45.00
9 left!
Qty Add
Tuesday, September 26, 7pm: Leave it to Us with Jon Nodler of High Street on Market and Ellen Yin of High Street Hospitality
The all day cafe tradition in Philadelphia is strong, and one could say it started with Ellen Yin’s High Street on Market, located next to Yin’s esteemed Fork. Noted for its incredible baked goods and breads, High Street’s intensely local menus feature chef driven New American classics, as well as rustic salads and pastas. High Street offers a “leave it to us” option during dinner service with a selection of shared plates highlighting the best our region offers. This September, High Street Executive Chef Jon Nodler and Owner Ellen Yin will offer 16 lucky COOK guests a “leave it to us” dinner showcasing the traditional food ways of Philadelphia and the surrounding region. Nodler’s menu begins with a selection of bites – sunchoke cannoli (sunchoke ricotta, black trumpet mushroom), pepper pot on toast (toasted High Street anadama, crispy tripe, pepper pot rouille) and pretzel bialy with roasted garlic and rosemary; followed by a raw bar course of beef tartare, whiz wit (Primal Supply beef, charred onion, pickled peppers, provolone fondue) and scallop ceviche (with Jersey Sweet corn, tomato, celery buttermilk); a second course of Lancaster chicken salad with fried oysters-gem lettuce, pepper hash, fried oyster croutons; Family Style Pasta course with spaghetti with crab gravy, rye bucatini with housemade butter and PA pecorino, and pork and veal meatballs with spicy tomato, ricotta salata, vecchio; and a fourth course of roast pork with fermented broccoli rabe. This one is not to be missed!

Price $175.00
SOLD OUT
Qty Add
Wednesday, September 27, 6pm: Vegan Cheese Making with Rachel Klein of Miss Rachel’s Pantry
If you think going vegan means giving up cheese, think again. Rachel Klein, owner of South Philly cafe, market, and catering company Miss Rachel’s Pantry, returns to COOK for a wine and cheese party, vegan style! The always-charming Miss Rachel will demo and serve three dairy-free cheese selections: nigella seed ricotta with salt-roasted golden beets and basil oil; rosemary and thyme cashew cheese wheel with brandy-maple-walnut glaze; and cashew mozzarella caprese. Plus, it’s not a wine and cheese party without the wine, so we’ll also be pouring some vegan-friendly bottles!

Price $100.00
SOLD OUT
Qty Add
Thursday, September 28, 6pm: Private Event with Becca O’Brien of Two Birds Catering and Canning

SOLD OUT
Qty Add
Saturday, September 30, 12pm: Brunch-O-Rama 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: S.O.S. (we’ll enlighten you on the definition later) - crostini served with creamed chipped beef and a quail egg; silver dollar blueberry buttermilk pancakes with Uncle Joe's maple syrup, cinnamon and orange butter; oven dried tomato, spinach, leek, bacon and feta quiche with a parmesan and kale salad; smoked salmon, soft pretzel benedict with sweet potato hash; cinnamon swirl french toast with vanilla ice cream, cinnamon caramel and spiced walnut tuille. 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 March of 2014, she launched her own catering company called Two Birds Catering and Canning and teaches regularly at COOK. Plus, it wouldn’t be brunch without bloody marys and mimosas!

Price $120.00
SOLD OUT
Qty Add
Monday, October 2, 12pm: Private Event

SOLD OUT
Qty Add
Tuesday, October 3, 7pm: Private Event

SOLD OUT
Qty Add
Wednesday, October 4, 7pm: Lebanese Please! with Frances Vavloukis
The Lebanese household is similar to the Greek household in that food is life, and sharing it is one of the great joys of being alive. Frances Vavloukis, who has worked as a caterer, pastry chef, and culinary director, returns to COOK to prepare traditional Lebanese dishes inspired by those prepared decades ago by her second family, the Salloum's. True to Lebanese form, Frances will prepare a variety of small plates that highlight the variety of the culture’s diet, from spreads and salads to skewers and sweets: homemade hummus served with pita; pickled and raw vegetables; tabbouleh; fattoush; kafta, or minced meat skewers; baked kibbeh; and for dessert, maamoul, cookies stuffed with dates and walnuts.

Price $145.00
SOLD OUT
Qty Add
Thursday, October 5, 7pm: Bouchon La Minette with Kenneth Bush of Bistrot La Minette
This August, Bistrot La Minette celebrated its ninth anniversary by doing something a little different – Bouchon La Minette, a five-day restaurant pop-up featuring authentic Lyon-style dining. But if you missed it, you’re in luck. For one night and for 16 lucky guests, Bouchon La Minette is coming to COOK! If you’re unfamiliar with Lyon, you’re in for quite a surprise – Lyon is the indisputable culinary capital of France. Every year, gourmands from around the world flock the city’s Michelin-starred restaurants as well as its humble bistros. Although these days, Lyon is often associated with nouvelle-cuisine, its culinary reputation was established a full century earlier with hearty, traditional fare. Join Kenneth Bush, Executive Chef of Bistrot La Minette, for a meal that showcases all things Lyon. This is going to be one magnifique meal!

Price $175.00
SOLD OUT
Qty Add
Friday, October 6, 7pm: Summer In India with Rupen Rao of Rupen’s (Rescheduled from August)
It’s time for an Indian Summer...summer in India, that is! This October, Washington D.C. resident, and Mumbai native, Rupen Rao, returns to COOK for an evening of regional Indian specialties. Summer in India happens from March to June, which is right before the monsoon season. Scorching heat delivers fresh ripe mangoes, cucumbers, corn and coconut. In this class, we will celebrate summer in India with sundal salad (chickpea, mango and coconut salad); Kerala fish moilee (cod in mild coconut sauce) with lemon and curry leaf poha; butter chicken with garlic naan; and, of course, mango lassi. 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.

Price $150.00
SOLD OUT
Qty Add
Saturday, October 7, 12pm: My Mom’s Indian Tiffin with Rupen Rao of Rupen’s (Rescheduled from August)
In India, tiffin refers to a light midday meal (and the lunchbox containing said meal), typically a variety of dishes that may include vegetables, dal, rice, yoghurt, pickles, bread and pudding. Think of it as the Indian equivalent of Japan’s bento box lunch. Join Washington D.C. resident, and Mumbai native, Rupen Rao for not just any tiffin but one inspired by the tiffin prepared by Rupen’s own mother (or mummy, as he says): sautéed okra; coconut and herb shrimp curry with roti bread; mung lentils; cauliflower and peas pulao; and for dessert, shrikhand, a sweet strained yogurt. 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.

Price $90.00
SOLD OUT
Qty Add
Sunday, October 8, 12pm: Private Event with Laura Frangiosa

SOLD OUT
Qty Add
Tuesday, October 10, 7pm: a.wine Dinner with Eli Collins and Joey Campanella of a.kitchen and a.bar
Chef Eli Collins is no stranger to COOK. During his tenure at Pub & Kitchen, Collins wowed COOK guests regularly with his seasonal, sophisticated takes on New American fare. Since then he made the move to High Street Hospitality Group’s a.kitchen and a.bar as Executive Chef, and we have been counting down the days until his return to COOK. This October, that day will arrive, and to make great things even greater, he’s bringing along his colleague and wine director Joey Campanella for a wine pairing dinner. Since its opening, a.kitchen has earned national praise for its diverse, adventurous wine program. Joey’s wine selections will be paired with dishes that reflect Collins’ new menu – seasonal, bistro-inspired fare influenced by his time in French kitchens training under Daniel Boulud and Joël Antunes. Raise your glasses, folks – this one’s gonna be a.winner!

Price $170.00
SOLD OUT
Qty Add
Wednesday, October 11, 7pm: Private Philadelphia Magazine Event

SOLD OUT
Qty Add
Thursday, October 12, 6:30pm: Private Event with Rich Freedman of The Olde Bar

SOLD OUT
Qty Add
Friday, October 13, 12pm: Private Event

SOLD OUT
Qty Add
Saturday, October 14, 12pm: FALLing Hard for Pizza with Peggy Paul Casella of Thursday Night Pizza
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: French onion; Pear, gorgonzola, and bacon; and pumpkin, sausage, and pecorino. 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!  Recipes will be provided.

Price $100.00
SOLD OUT
Qty Add
Sunday, October 15, 1pm: Vegan Comfort Sandwiches with Christina Martin of Cooking To Nourish
Soup and sandwich – a match made in comfort food heaven. And while immediately think of grilled cheese and tomato soup, there’s plenty of sandwich-dunking opportunity for those who follow a vegan diet. Join Christina Martin for a plant-based lunch 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. Christina is the founder of CookingtoNourish.com, a healthy lifestyle blog. Christina’s cozy, cool weather sandwich/soup pairings include tempeh reuben with butternut squash bisque; tofu banh mi with mushroom ramen; and Italian peppers and "eggs" hoagie vegan style with tomato soup.

Price $90.00
SOLD OUT
Qty Add
Tuesday, October 17, 7pm: Wine and Swine Part 4: The Calabria Edition with Mitch Skwer of Wine Merchant and Nick Macri of La Divisa Meats
Wine and swine, they go together like peanut butter and jelly. This is an evening devoted entirely to one helluva pairing. Another great pairing – two of our favorite COOK veterans! On the wine side of things is COOK’s go-to wine guy, Mitch Skwer of The Wine Merchant. And the man behind the pork: chef-turned-butcher-shop owner, Nick Macri of Reading Terminal Market’s La Divisa Meats. Nick has taught classes across the city, won cooking competitions, and worked in some of Philly’s top kitchens, including Osteria and Southwark. Eventually, Nick took over the Border Springs Farm stand at Reading Terminal Market to realize his dream of having his own meat-filled storefront – La Divisa Meats. Join Mitch and Nick for a pairing dinner that highlights Calabria, the southwest “toe” of Italy’s boot, and also the homeland of Nick’s Italian-Canadian family. Nick and Mitch’s pairing menu includes Calabrian salumi (nduja, salami, capocollo) with vegetables sott'olio, paired with Statti Lamezia Bianco 2015; "raskatieddi" with sausage and pecorino (Calabrian style potato gnocchi), paired with Statti Gaglioppo 2015; slow roasted pork shoulder with olive oil fried peppers and potatoes, paired with Du Cropio Serra Sanguigna Ciro Rosso 2013; and blackberry crostata with gelato and Strega, paired with Terredora Aglianico Rosé 2016.

Price $170.00
SOLD OUT
Qty Add
Wednesday, October 18, 7pm: Truffle Shuffle with Jorge Espinosa of Scarpetta
LDV Hospitality’s Scarpetta Restaurant at the Rittenhouse brings the signature bold Italian flavors to Philadelphia that it is known for at its Manhattan, Hamptons, Las Vegas and Miami locations. Scarpetta’s employs an understated-yet-elegant approach, creating an experience where guests feel as though they are at a stylish and welcoming dinner party. Join Chef Jorge Espinoza for a menu devoted to the ultra-luxe truffle: tuna susci with marinated vegetables,  preserved truffle and shaved black truffles; ricotta cappellacci with mascarpone, black trumpet mushrooms and shaved white truffles; turbot with asparagus, enoki mushrooms and shaved black truffles; filet mignon with potato gnocchi, foie gras truffle butter and shaved white truffles; and chocolate tar with hazelnut, orange and (yep, you guessed it) shaved black truffles. Born and raised in Gueretaro, Jorge began his kitchen career working at Monkey Bar as a butcher before joining the crew at Tapika to work with David Walzog, whom he considers his mentor. Jorge then cooked under Chef Scott Conant at L’imperó and from there, the team opened Alto and Totto Il Giorno in the Hamptons, followed by Scarpetta in 2008 which received a James Beard nomination in 2008 for Best New Restaurant in America as well as a coveted three-star review from The New York Times. Can it get more decadent than this?

Price $185.00
SOLD OUT
Qty Add
Thursday, October 19, 7pm: Celebrating 20 Years of Fork with John Patterson
It’s hard to believe, but it’s true. Fork has been around for twenty years. And in restaurant years, that’s, well, a huge reason to celebrate.  Owner Ellen Yin’s elegantly casual New American bistro helped pave the way for Old City’s revival in the mid-1990s. Since then, Fork has been a consistently-praised landmark in a city whose dining scene has exploded, thanks in part to pioneers like Yin, Founder and Co-Owner of High Street Hospitality Group, who also operates High Street on Market, High Street on Hudson (NYC), a.kitchen and a.bar. Fork Executive Chef Patterson’s local experience includes posts at Talula's Table and Blackfish.  Patterson moved to New York City to serve as sous chef under chef Michael Anthony at Gramercy Tavern during Anthony's James Beard Award-winning year in 2012. When Patterson decided to return to Philadelphia, he scoped the scene, not wanting to work just anywhere but somewhere that was special, ambitious, forward-thinking. He found that at Fork, where he is continuing the four tenets that Ellen has been honoring for two decades – seasonality, sustainability, community and collaboration. Those tenets are the inspiration for this special anniversary menu featuring a duo of small bites (pickled beet, dill cream, smoked eel; and matsutake mushroom tea), followed by Sweet Amalia Oyster; local fish crudo; potato gnocchi with lamb ragu; whole roasted fish; and a surprise dessert. Congratulations Fork, 20 looks great on you!

Price $175.00
SOLD OUT
Qty Add
Friday, October 20, 7pm: Private Event

SOLD OUT
Qty Add
Saturday, October 21, 7pm: Private Event with Jason Cichonski of Ela

SOLD OUT
Qty Add
Sunday, October 22, 2pm: How ‘Bout Them Apples with Lily Fischer and Becca Craig of Cake Life Bake Shop
Few foods scream autumn as much as apples do! Cake Life Owner Lily Fischer and Head Chef Becca Craig return to COOK for an afternoon of baking with apples. Located in vibrant Fishtown, Cake Life Bake Shop is co-owned by Lily Fischer and Nima Etemadi, best friends from Sarah Lawrence College who quit other careers to become pastry chefs. After appearing on Food Network’s Cupcake Wars three times (and winning!), the duo opened Cake Life Bake Shop, offering handcrafted cakes and pastries that are at once unique and familiar, comfortable and exciting. This October at COOK, Lily and Becca’s all-apple menu includes bourbon-pecan cookies; apple hand pies; and apple bourbon cake. How do you like them apples?

Price $85.00
SOLD OUT
Qty Add
Tuesday, October 24, 7pm: Soups and Stews with Becca O’Brien of Two Birds Catering & Canning
Winter is coming. And what better way to prepare than by mastering some new soup and stew recipes? Join veteran COOKing instructor, Becca O’Brien of Two Birds Catering and Canning, when she returns by popular demand for a class on soups and stews that will include a menu of three bean chili con carne with sour cream, cheddar and jalapeño cornbread; loaded baked potato soup with bacon, creme fraiche, scallions, bacon and herb croutons; creamy tomato and dill soup with goat cheese and grilled crostini; beef bourguignon with roasted fingerling potatoes and fresh baked rolls; and brownie ice cream sundae with crème anglaise, salted caramel, walnuts and fresh berries. 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 March of 2014, she launched her own catering company called Two Birds Catering and Canning and teaches regularly at COOK. Recipes will be provided.

Price $150.00
SOLD OUT
Qty Add
Thursday, October 26, 7pm: Pork, Salt and Smoke with Damon Menapace of Kensington Quarters
Take pork, add salt and smoke and voilà – magic. This porky alchemy is the theme of Damon Menapace’s October class, and so get ready to get your oink on. At Fishtown’s Kensington Quarters Chef Damon, who previously spent time in the kitchens at Marc Vetri’s Osteria and Alla Spina, is committed to sourcing from dedicated farmers and producers in order to provide patrons with the healthiest, best-tasting food possible. Kensington Quarters is a sort of meat heaven, so we know this one’s going to be delicious. Guests will enjoy a smoky, porky menu of Virginia ham with toasted sourdough, bitter greens and pickled root vegetables; broccoli with bacon, chiles and sesame; Birchrun Hills Red Cat ravioli with pork shoulder, broccoli rabe and smoked pork broth; BBQ pork spare ribs with celery root and green apples; and apple and sourdough fritters with caramel and smoked ice cream.

Price $160.00
SOLD OUT
Qty Add
Friday, October 27, 7pm: Everything But The Squeal with Will Lindsay and Mike Metzger of Stockyard
Calling all carnivores! This October (or shall we say Hog-tober), we are thrilled to welcome back Will Lindsay and Mike Metzger of Stockyard for a nose-to-tail celebration of the mighty pig. Stockyard is the brainchild of Lindsay and Metzger, who originally met while cooking at White Dog Cafe. They frequently discussed their vision for their own restaurant, combining the use of whole animals and fine dining techniques with a casual feel. After going their own ways – Will working at Mercato and then Morimoto, Mike at Pumpkin and Kensington Quarters – they continued to talk about their dream of opening a restaurant. After months of planning, building and about a million visits to the permit office, Stockyard opened its doors in October 2016. While Stockyard specializes in sandwiches, this ain’t your hoagie joint. Will and Mike put a whole lotta love (and technique) into each menu component. And while we highly recommend you go try each and every Stockyard sandwich, Will and Mike are skipping sandwiches for one night, preparing pig party of whole hog proportions: charcuterie  board with house meats, seasonal accompaniments and local bread; pork tenderloin with frisée, shallot, pecans and sherry vinegar; squash soup with apple, radish and crispy pork; pork belly with cheese, grits, sausage, greens, chili and apple cider; and for dessert, pumpkin bars with bacon caramel and pistachio.

Price $150.00
SOLD OUT
Qty Add
Saturday, October 28, 7pm: Private Event with Peter Woolsey of Bistrot La Minette and La Peg

SOLD OUT
Qty Add
Sunday, October 29, 12pm: Eating Armenia and Beyond with Fimy Ishkhanian of Apricot Stone
Chef Fimy Ishkhanian learned her craft from the best teacher of all, her mother. Growing up in Aleppo, Syria, Chef Fimy followed closely as her mom prepared meals for family dinners and gatherings. Chef Fimy moved to the United States in 1981, and after working in several kitchens perfecting her cuisine, she opened her flagship Fimy's Kitchen location in the Albrecth's Farmer's Market on the Main Line in 1993 and in 1995 a second location. Fimy’s latest location, Apricot Stone, is located in Liberties Walk in Northern Liberties and specializes in traditional Mediterranean, Middle Eastern, and Armenian dishes. This October, Fimy returns to COOK to prepare a four-course menu: dip trio – hummus (tahini, garlic, olive oil), eggplant salsa (smokey grilled eggplant, fresh tomatoes, peppers, onions, parsley) and muhammara (roasted red peppers, walnuts, pomegranate molasses); lentil coup; lamb shank (roasted lamb shank wrapped in eggplant and zucchini) served with a beet, arugula and feta salad and tadig rice (Iranian basmati rice with a layer of crispy pita on the bottom); and kataifi (a shredded dough dessert filled with cream and cheese, finished with sweet syrup and and pistachio).

Price $100.00
SOLD OUT
Qty Add
Monday, October 30, 7pm: Old School vs. New School with Matthew Gentile and Luca Sena of Panorama
This October, Panorama owner Luca Sena and executive chef Matthew Gentile are taking Italian classics and serving them two ways: old school and new school. Luca will prepare the classics in their traditional form while Matthew will reimagine them, serving a contemporary treatment of each of the four dishes: parmigiana, lobster ravioli, bracoila and millefoglie. In February 2017, Philadelphia Inquirer restaurant critic Craig Laban revisited Panorama, which originally opened in 1990, giving it an honorable three bells. According to Laban, Panorama’s most important move in its 2017 revamp was “hiring a talented young chef in Matthew Gentile, 33, an alum of Lacroix at the Rittenhouse with stints at Ela and Parc.” If you’ve visited Panorama lately, we’re sure you’ll agree. Join us for an evening of old school meets new school!

Price $170.00
SOLD OUT
Qty Add
To add items to your cart, enter quantity, click the "Add" checkboxes and then click here >>>