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Wednesday, April 1, 7pm: Private Event with Becca O’Brien of Two Birds Catering & Canning
Wednesday, April 1, 7pm: Private Event with Becca O’Brien of Two Birds Catering & Canning
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Thursday, April 2, 6pm: Perfect Picnic Cheeses with Laura Sutter
Thursday, April 2, 6pm: Perfect Picnic Cheeses with Laura Sutter
Spring marks the end of winter and the beginning of al fresco dining season. To get you in the springtime spirit, you’re invited to a picnic entirely devoted to cheese. American Cheese Society Certified Cheese Professional Laura Sutter returns to COOK this April with four picnic-perfect cheese selections, including a chevre log rolled in orange zest, pistachio, rose and pink peppercorn; small format bloomy rind paired with blackberry lime compote; Alp Blossom paired with spicy pickled carrots; aged gouda (with crunchy tyrosine crystals) paired with chocolate spread. Laura will provide background on her cheese picks, as well as demonstrate some of the accompaniments so that you can create your own picnic all season long. Oh, and where there’s cheese, there’s wine – wine selections will of course accompany the cheese. Say cheeeeese!
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Price $105.00
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Saturday, April 4, 6:30pm: Private Event with Scott Megill
Saturday, April 4, 6:30pm: Private Event with Scott Megill
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Sunday, April 5, 12pm: Passover Sweets with Tova Du Plessis of Essen
Sunday, April 5, 12pm: Passover Sweets with Tova Du Plessis of Essen
Located on East Passyunk Avenue, Essen Bakery specializes in artisanal Jewish baked goods. After years of working at prestigious restaurants (Le Bec Fin, Avance and Lacroix to name a few), Chef Tova du Plessis decided to go back to her roots when she opened her first bakery. She took inspiration from the fresh-baked bread and pastries she would make alongside her mother as a child. Her food reflects her heritage while being heavily influenced by her classical training. As Passover approaches, Tova is the perfect chef to provide Passover sweet treat inspiration. Her sweet April menu features pavlova with citrus and thyme; flourless chocolate cake with coffee cream; and red wine poached pears with matzo pecan granola. Whether you are responsible for this year’s Passover Seder or are simply looking to satisfy your sweet tooth, this one’s for you! more info

Price $85.00
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Tuesday, April 7, 7pm: An Evening with Jonnathan Yacashin of Noord
Tuesday, April 7, 7pm: An Evening with Jonnathan Yacashin of Noord
East Passyunk’s Noord has garnered tons of praise for its Northern European fare since its 2013 opening. More than six years later, Noord continues to expand palates, thanks in part to sous chef Jonnathan Yacashin, who has cooked alongside Chef Owner Joncarl Lachman since day one. When Jonnathan heads to COOK this April, he departs Northern Europe for Eastern Europe with a menu of plum soup with milk bread, buttermilk custard; sirek, green pea salad, apples, spring onions, horseradish kielbasa; potato and chopped chicken liver croquette with garlic pickles, red onion, sour cream; duck and red cabbage stew with lardons, caraway potatoes; and potato pudding, plum, champagne nectar, whipped cream. more info

Price $155.00
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Wednesday, April 8, 7pm: Private Event
Wednesday, April 8, 7pm: Private Event
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Thursday, April 9, 7pm: Private Event
Thursday, April 9, 7pm: Private Event
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Saturday, April 11, 12pm: The Art Of Eating Well With Jason Moss
Saturday, April 11, 12pm: The Art Of Eating Well With Jason Moss
Personal chef, cooking instructor and athlete Jason Moss believes that eating healthy should not be a bland, boring experience. Contrary to what you may think, eating healthy doesn’t mean sacrificing flavor. Jason combines his love of healthy living and cooking to help others live the best life that they can. Pick up some tips and tricks from Jason when he returns to COOK with a lunch menu of pork carnitas with roasted tomatillo and grilled cactus peach salsa, yellow rice and black beans; grilled flank steak with cilantro, tomatoes, avocado and lime with a roasted red pepper and corn relish; and cornmeal dusted red snapper with chipotle mango salsa and jicama-pear slaw. Bring your appetite and your curiosity! more info

Price $110.00
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Tuesday, April 14, 7pm: An Evening with Greg Headen of South
Tuesday, April 14, 7pm: An Evening with Greg Headen of South
On North Broad Street lies a slice of the south, aptly named, well, South. The live jazz spot is known for its riffs on soulful Southern staples – fried green tomatoes, shrimp and grits, chicken and waffles and so much more. Executive Chef Greg Headen (winner of the Food Network’s Chopped brunch challenge!) has an eclectic resume, including time with Georges Perrier, as well as posts at Stephen Starr’s Jones and Dandelion. Greg played an integral role in “Cooking for the Culture,” a series of pop-ups hosted by African American chefs which raise funds for aspiring chefs of color. Join Greg Headen for his COOK debut as he prepares seared day boat scallops with maque choux, popcorn shoots and asparagus oil; citrus marinated octopus with beet purée, pickled plum and farro salad; roasted branzino with sautéed fingerlings, green tomato chow chow and parsley purée; and for dessert, lime cheesecake with mango sauce. more info

Price $160.00
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Wednesday, April 15, 7pm: Private Event with Michael Sultan of 33rd Street Hospitality
Wednesday, April 15, 7pm: Private Event with Michael Sultan of 33rd Street Hospitality
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Thursday, April 16, 7pm: Private Event with Frances Vavloukis
Thursday, April 16, 7pm: Private Event with Frances Vavloukis
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Friday, April 17, 7pm: Vegetarian Springtime Supper with Becca O’Brien of Two Birds Catering and Canning
Friday, April 17, 7pm: Vegetarian Springtime Supper with Becca O’Brien of Two Birds Catering and Canning
With spring’s fresh produce, the options (and flavors) are endless, but you don’t have to necessarily be a vegetarian to celebrate the bounty of spring. So come one, come all to Becca O’Brien’s April appearance at COOK, where she will prepare a seasonal, vegetarian feast of creamy potato and leek soup with smoked tempeh, peas and charred spring onion; mushroom and leek stuffed artichoke with ricotta and herb butter; spring greens salad with warm sherry vinaigrette, deviled quail eggs, coconut bacon; BBQ black bean burger with radish slaw, roasted potatoes and chili garlic greens; and ricotta pie with lemon curd and berry coulis. Becca O’Brien got her start in the kitchen as a child thanks to her grandmother’s Sunday spaghetti dinners, her mom's love of baking and her dad's adventurous cooking. Chef Becca has been cooking professionally, and working in restaurants for over 15 years now. And though she spent time at Stephen Starr steakhouse, Barclay Prime, she takes vegetable-forward cooking very seriously. Recipes will be provided.
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Price $165.00
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Saturday, April 18, 12pm: Afro-Caribbean Brunch with Gail Owusu
Saturday, April 18, 12pm: Afro-Caribbean Brunch with Gail Owusu
Gail Opoku Owusu's love of cooking came from an early age, learning how to create the soulful and delicious food of her Ghanaian heritage. A graduate of The Culinary Institute of America, Gail went on to work at Kiawah Island Golf Resort in Kiawah Island, South Carolina and with Sage Hospitality before establishing her own company, Opoku Catering. For her April COOK class, Gail is giving brunch the Afro-Caribbean treatment. Following a welcome pineapple mango sparkler beverage, Gail will demo and serve coconut French toast with rum cream and toasted coconut; egg soufflé with brown sugar bacon and plantain hash; jerk salmon sliders with avocado cream, red cabbage slaw, yucca fries and garlic aioli; and tiger nut pudding with puffed rice granola. more info

Price $115.00
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Sunday, April 19, 12pm: Pizza Makes Perfect with Scott Megill
Sunday, April 19, 12pm: Pizza Makes Perfect with Scott Megill
We love a good ol’ pepperoni pizza just as much as you, but even pizza is deserving of the seasonal treatment. This April at COOK, Scott Megill will prepare a spring-tastic pizza lunch menu: roasted vegetable focaccia with ricotta and baby greens; Italian chopped salad with radicchio, salami and olives; a trio of pizzas (Kennett Square mushroom pizza with spinach and mozzarella / ham and pea pizza with prosciutto and parmesan cream / lamb and spring onion with romesco; and for dessert, lemon tart with raspberry. 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. Welcome the arrival of spring in a perfectly pizza kind of way! more info

Price $120.00
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Monday, April 20, 7pm: Spring Forward with Brian Ricci of Philabundance
Monday, April 20, 7pm: Spring Forward with Brian Ricci of Philabundance
It happens every year. After months of stewed meats and root vegetables, spring arrives at COOK with a sudden burst of green. Asparagus, ramps, fresh herbs and peas wake us up from our wintry slumber. Brian Ricci of Philabundance returns to COOK for a celebration of spring in all its green glory: asparagus, morel and pea soup; goat cheese gnocchi in chervil pesto; grilled lamb with watercress and mint; and rhubarb honey olive oil cake. Ricci’s diverse cooking career began at NYC restaurateur Danny Meyer’s Indian-inspired Tabla. After moving to Philadelphia, Ricci held positions at Django, Supper, Pub & Kitchen, Kennett and Brick & Mortar, earning nods from Esquire and Travel & Leisure. more info

Price $155.00
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Tuesday, April 21, 7pm: Ramp-ed Up Wine Dinner with Billy Riddle of Spice Finch and Mitch Skwer of Vintage Imports
Tuesday, April 21, 7pm: Ramp-ed Up Wine Dinner with Billy Riddle of Spice Finch and Mitch Skwer of Vintage Imports
When spring has sprung, chefs rush to acquire locally-foraged favorites, and at the top of the list – ramps! Grown wild, these broad, flat-leafed shoots boast a mild onion flavor with a pungent garlicky note. Think of them as the scallion’s fleeting, fashionable cousin. Their season is short, so for a few weeks, they make quite a splash on local menus, including those at COOK. Billy Riddle of Spice Finch returns to COOK up a feast that’s all about the ramps: truffle toast, garbanzo beans, pickled ramps; spring vegetable salad, ramp pesto, saffron-citrus vinaigrette; potato-ramp gnocchi, rabbit; cardamom pound cake, strawberry, whipped cream. Located a block off of Rittenhouse Square, Spice Finch showcases a creative approach to Mediterranean fare with a menu inspired by herbs and spices of the nations bordering the sea. Bonus: Mitch Skwer of wine importer-distributor Vintage Imports will be pairing each course with wine selections! more info

Price $185.00
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Wednesday, April 22, 7pm: A Taste of Portugal with Brian Oliveira and Brian Mattera of Happy Hour Hospitality
Wednesday, April 22, 7pm: A Taste of Portugal with Brian Oliveira and Brian Mattera of Happy Hour Hospitality
While the flavors of Portugal may be familiar to those who live in the not-too-distant East Coast cities of Providence, Boston and New York City (the three largest Portuguese American communities in the US), they are relatively hard to come by in the City of Brotherly Love. Due to the trade routes of Portugal’s previously expansive empire, its cuisine is both influenced by and influential upon the lands to which they traveled – Brazil, India, southern Africa and even Japan, to name a few. This April, Brian Oliveira and Brian Mattera of Happy Hour Hospitality will prepare a dinner of traditional Portuguese favorites: fresh rolls and lupini beans; shrimp rissóis (breaded and fried shrimp turnover); salt cod and chickpea salad with smoked bacon, pickled onions and cured egg yolks; grilled piri piri chicken (marinated and grilled bone-in) with yellow rice and crispy fries; and pastel de nata (crispy, creamy egg custard pastry with cinnamon). Happy Hour Hospitality is a creative culinary concept founded by Oliveira and Mattera, who, with a combined 25+ years of restaurant experience, have done it all – from dishwasher to line cook, bartender and chef, and even restaurant owner. Happy Hour Hospitality offers a variety of dining experiences, including drop-off and full-service catering, cooking classes and private dining. more info

Price $160.00
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Friday, April 24, 7pm: Soul Food with Malik Ali
Friday, April 24, 7pm: Soul Food with Malik Ali
Soul food is a loose term used to describe regional cuisine traditionally prepared and eaten by African Americans of the Southern United States. And while the cuisine may not be the best for our waistlines, it is downright, downhome comfort food. Join Malik Ali for a soulful supper of Caesar salad with romaine, crouton, grilled shrimp, parmesan; short rib mac and cheese with herb gravy, crispy carrots; jerk salmon with garlic mash, fried cabbage, pineapple glaze; chocolate chip bread pudding with cream cheese frosting, chocolate sauce, caramel. Most recently in the kitchen at SOUTH, Malik previously worked at Joncarl Lachman’s Noord and Neuf, Lachman’s and Lee Styer’s The Dutch, followed by The Blue Duck and The Ugly Duckling. Honored by Zagat as a finalist for their 30 Under 30 list, Malik is indeed one to watch! more info

Price $160.00
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Saturday, April 25, 12pm: Brunch in Venezuela with Manuela Villasmil of Puyero
Saturday, April 25, 12pm: Brunch in Venezuela with Manuela Villasmil of Puyero
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 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 welcome Manuela back to COOK, this time for brunch! Enjoy a taste of Venezuela with mini-golfeado, a bread roll with shredded panela (raw cane sugar) and white cheese; an arepa (corn flour patty) with perico (scrambled egg with onions, tomatoes, cilantro and cheese), shredded beef, bacon, avocado, queso blanco; and passion fruit and white chocolate muffin. more info

Price $90.00
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Sunday, April 26, 1pm: A Day in Pastry with CJ Cheyne of Oui
Sunday, April 26, 1pm: A Day in Pastry with CJ Cheyne of Oui
Located in Old City, Oui is a specialty pastry and dessert shop operated by Christy Jae (aka CJ) Cheyne. A graduate of The Culinary Institute of America and New England Culinary Institute, CJ has worked in NYC at Daniel and The Modern. While teaching in the pastry program at Vancouver Premier College, she was also a pastry cook at The Four Seasons Vancouver. CJ makes her COOK debut with a menu that takes you through your entire day via pastry: a breakfast/ bread course of  cornbread with whipped butter; a lunch/entree of almond tart with white chocolate ganache, lime curd, segmented orange and grapefruit; a snack/intermezzo of blueberry basil sorbet; and a dinner/dessert plated version of items from the previous courses – blueberry, citrus cornbread dessert. more info

Price $85.00
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Tuesday, April 28, 7pm: Languedoc Wine Dinner with Joncarl Lachman of Noord and Winkel and Mitch Skwer of Vintage Imports
Tuesday, April 28, 7pm: Languedoc Wine Dinner with Joncarl Lachman of Noord and Winkel and Mitch Skwer of Vintage Imports
Stretching from Provence to the Pyrenees, France’s Languedoc region is a land of white sands, blue seas, green foothills. Oh, and wine, lots and lots of wine. In fact, approximately a third of French wines are produced here in the region that extends along the Mediterranean from the Spanish border in the west to the beginning of the French Riviera in the east. This April, we’re pairing one of our favorite wine experts, Mitch Skwer of local importer and distributor Vintage Imports, with one of our favorite COOK veterans, Joncarl Lachman of Noord and Winkel, for an introduction to all things Languedoc. Philly native Joncarl Lachman, aka the Darling Dutchman, continues to expand palates and bring exciting new flavors with each of his restaurants – Noord, his northern European BYOB, and Winkel, his breakfast and lunch Dutch-inspired eatery. The evening’s Languedoc pairings include tapenade toast with mini salad (paired with Vignerons de Florensac Picpoul de Pinet 2018); white beans with braised chicken, smoked sausage, bacon (paired with Bila Haut Cotes du Roussillon Blanc 2018); bourride (paired with Domaine Michelin Minervois 2016); and crème caramel style brioche bread pudding (paired with Pierre Blanquette de Limoux 2016). more info

Price $180.00
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Wednesday, April 29, 7pm: Private Event with Lucio Palazzo of Sojourn Restaurants
Wednesday, April 29, 7pm: Private Event with Lucio Palazzo of Sojourn Restaurants
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Thursday, April 30, 6pm: Rosé All Day with Jeff Holden of Breakthru Beverage
Thursday, April 30, 6pm: Rosé All Day with Jeff Holden of Breakthru Beverage
Life isn’t all diamonds and rosé, but it should be. Join Jeff Holden of wine distributor Breakthru Beverage, for an evening dedicated to the perfectly pink potable that we love the most. Dry rosé (not to be confused with White Zinfandel) to most people is associated with Provence, but rosé is produced in many corners of the world. Jeff will broaden your rosé palate at this oenophile’s dream class with Remo Farina Bardolino Chiaretto 2018, Veneto; Esprit Gassier Rosé 2018, Cotes de Provence; Cenyth Rosé of Cabernet Franc 2018, Sonoma County; Decibel Rosé of Pinot Noir 2018, Hawke’s Bay; Atwater Petillant Naturel Rosé of Blaufrankisch 2018, Finger Lakes. This is the perfect way to usher in spring! Please note that no full dinner will be served, but there will be light bites.
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Price $115.00
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