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 APRIL CLASSES WILL BE POSTED SATURDAY, MARCH 4 AT 2PM.


Sort By:
Page of 1
Wednesday, February 1, 7pm: An Evening with Robert “Bobby” Surdam of Square 1682
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. Before coming to Square 1682, 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.  Surdam is excited to be back in Philadelphia, a city he lived in when he held the post of Chef de Cuisine at Red Owl Tavern in the Hotel Monaco. Join Surdam when he returns to COOK with a menu of Bass Crudo (spring onion, jalapeño, radish, finger lime, espelette, beet chips); Foie Gras French Toast (pomegranate, balsamic, drunken figs); Stuffed Boneless Quail (mushroom, bacon, wilted baby kale, bourbon jus); and S’mores Cheesecake (chocolate ganache, marshmallows).

Price $165.00
SOLD OUT
Qty Add
Thursday, February 2, 7pm: Basque-ing in the Beauty: An Evening with Guillermo Pozos and Justin Holden of Tinto
Jose Garces’ Tinto is an intimate Basque tapas bar and restaurant serving small plates typical of northeastern Spain’s pintxo bars, complemented by the region’s ciders, sangrias and of course, a great deal of wine. The restaurant showcases the flavors of the mountainous coastal region that blurs the lines of demarcation between Spain and France. Join Tinto Chef de Cuisine Guillermo Pozos for a culinary journey to Basque country with a menu featuring: Jamón Iberico Bellota Mixto (selection of Iberico ham) and Arugula Salad (jamón serrano, figs, goat cheese, orange vinaigrette); Mussels en Escabeche (smoked paprika, piquillo peppers, capers, sourdough toast) and Bay Scallop Brochette (lemon confit, green olive, charred piquillo pepper); Kampachi Brochette (roasted turnip, Pedro Ximenez reduction, meyer lemon puree) and Mar y Tierra (Kobe beef, poached lobster, cider glaze, guindilla aioli); Colorado Lamb Chop (hazelnut romesco, charred baby onions); and for dessert, Milhojas (puff pastry, confit apple, hazelnut cream). Tinto General Manager Justin Holden will join us as well, complementing Guillermo’s menu with wine selections.

Price $175.00
SOLD OUT
Qty Add
Friday, February 3, 7pm: COOK Author Series: Heart Healthy Fish Dinner with Ann Ogden Gaffney of Cook For Your Life
The New Year is here, and if you’re looking for cooking inspiration that is both heart healthy AND flavorful, this is the class for you. Seafood has a deliciously mind-boggling abundance of varieties, all of which are good for us, but many of us are intimidated by cooking seafood at home. To put you at ease, James Beard nominated cookbook author Ann Ogden Gaffney returns to COOK to prepare a menu of easy, tasty and nutritious fish dishes taken from her cookbook Cook For Your Life. The cookbook takes its name from Ann’s same-named organization that provides patients and families affected by cancer with therapeutic cooking skills and techniques that she herself learned during her own fight against breast cancer. Ann’s programs have received funding from the National Institutes of Health and have been embraced by medical institutions at Columbia University, Mount Sinai, American Cancer Society and more. Ann’s from-the-sea feast includes Grilled Shrimp and Leek Salad; Fish Tacos with Red Cabbage Slaw; Spanish Style Cod with Chickpeas and Peppers with a side of Green Beans with Chopping Board Pesto; and for dessert, Orangey Chocolate Tofu Pudding. A copy of Cook for Your Life is included in the class.

Price $145.00
SOLD OUT
Qty Add
Saturday, February 4, 2pm: Sweet Chocolate Treats for Your Valentine with Abigail Dahan of Parc
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. With Valentine’s Day right around the corner, treat yourself and/or your sweetie to some divine chocolate desserts including Chocolate Mousse; Chocolate Crème Brûlée; Milk Chocolate Truffles; Raspberry White Chocolate Heart Shaped Macarons; and Decadent Chocolate Layer Cake. Your sweet tooth will be saying merci.

Price $90.00
SOLD OUT
Qty Add
Tuesday, February 7, 7pm: An Evening with Craig Polignano of Mistral
Under the direction of James-Beard Nominated Chef Scott Anderson, Mistral opened its first location in Princeton in 2013, offering a progressive menu highlighting seasonal, local ingredients. Mistral’s second location, located in King of Prussia, will be overseen by Culinary Institute of America alum Craig Polignano, who was previously the Executive Chef at the much-honored Ryland Inn. Prior to his time at Ryland, Craig was employed by the award-winning Michael Mina Group at the St. Regis Hotel in Dana Point, California as the Executive Chef of the Stonehill Tavern. Like its Princeton sibling, Mistral KOP features a fast-paced shared plates service model and fresh contemporary ingredients that produce exceptional flavors. However, KOP’s menu items will differ from Princeton’s in order to reflect the highest quality ingredients Montgomery County’s local farms, aquaculturists and butchers have to offer. Craig’s debut COOK menu includes: Selection of Canapes; Grilled Nantucket Squid Green Papaya, Thai Basil, Brown Butter; Olive Oil-Poached Trout Smoked Onion Soubise, Baby Beets; Wagyu Beef Maitakes, Celery Root, Sunchoke; and Peanut Butter Mousse Milk Chocolate, Peanut Crunch, Banana Brulee.

Price $165.00
SOLD OUT
Qty Add
Wednesday, February 8, 7pm: Regional New Orleans Cuisine with Adam Zensinger of June Allan
Mardi Gras is on the way – February 28 to be exact. The term Mardi Gras (or Fat Tuesday) reflects the practice of eating rich, fatty foods before the ritual fasting of Lent. Join Adam Zensinger of June Allan when he returns to COOK for a going-out-with-a-pre-Lent-bang-style feast including: Boudin Balls with Creole Remoulade; Fried Oyster Po Boy; Crawfish Étouffée; Chicken and Andouille Gumbo; and, of course, Beignets. Adam is best known to Philadelphians for his time spent as Chef de Cuisine of Amada followed by his post at Lemon Hill. Prior to his time in Philadelphia kitchens, Chef Zensinger attended Le Cordon Bleu in Atlanta and spent eight years living in the south, where he developed a true affinity for southern culinary culture. In 2015, Zensinger and his wife Shelly, a fellow Philly restaurant veteran, founded June Allan, a catering business specializing in family-style Lowcountry cuisine. Join us, and laissez les bons temps rouler!

Price $165.00
SOLD OUT
Qty Add
Thursday, February 9, 7pm: A Very Vegan Valentine’s Day with Rachel Klein of Miss Rachel’s Pantry
At her successful South Philly cafe and catering company, Miss Rachel’s Pantry, Rachel Klein creates inspired vegan meals that appeal to everyone regardless of lifestyle. Join the always-sweet Miss Rachel at COOK for an evening of vegan Valentine fare delicious enough to get everyone smiling, from committed vegans to dedicated meat eaters. And the timing of this class couldn't be better for a veggie-centric menu, as the New Year often inspires us to try new (and sometimes healthier) things. Come. Learn. Eat your veggies!

Price $145.00
SOLD OUT
Qty Add
Friday, February 10, 6pm: For the Love of Sparkling! with Ashley Costanzo of Vintage Imports
Not that we need an excuse, but with Valentine’s Day approaching, there’s no better time to indulge our love for the bubbly. If your sparkling smarts are limited to Veuve (not that there’s anything wrong with that!), join Ashley Costanzo of local importer and distributor Vintage Imports for a sparkling wines 101 tasting. Ashley will be pouring the following five varieties: Contadi Castaldi Rose, Franciacorta, Lombardy; Zinck Cremant d'Alsace; Forget Brimont 1er Champagne, France; Casas del Mar Rose Cava, Penedes, Spain; and Col di Luna Prosecco, Veneto, Italy. Please note that no full dinner will be served, but there will be light bites.

Price $100.00
SOLD OUT
Qty Add
Sunday, February 12, 5pm: Cocktails and Confections with Local Bartender Tom Posey and Danielle Amablile of Oyster House and Mission Taqueria
We’ve hosted several cocktails-and-cheese sessions, but this, ladies and gentlemen, is our very first class devoted entirely to the pairing of cocktails and confections. On the boozy side of things, we’ve invited back Tom Posey, who after 20 years of slinging drinks has now earned the moniker ‘The Book Slinger.’ As a full-time inventory specialist for Bauman Rare Books, Tom comes across rare and eclectic cookbook and cocktail titles, and while some of these titles may not be a fit for Bauman’s catalogue, he adds them to his own personal stash that he sells via his Instagram account (@the_book_slinger). On the sweet side of things, we’re delighted to introduce guests to pastry chef Danielle Amablile of Oyster House and Mission Taqueria. A graduate of The Restaurant School at Walnut Hill College, Danielle previously crafted confections at Pod and Alma de Cuba. Join Tom and Danielle for some sweet pairings: Prosecco with Lemon Olive Oil Sorbet, paired with Warm Berry Beignets; Soyer au Alsace (vanilla ice cream, aged rum, orange curacao, pineapple juice, Crèmant d’ Alsace Brut sparkling wine, orange zest), paired with Tropical Fruit Pavlova (coconut meringues with mango curd and boozy macerated tropical fruit); Isfahan Rose(egg white, gin, lemon juice, pistachio orgeat, cream, rose water, seltzer), paired with Hazelnut and Coffee Tart; S'Mores Hot Chocolate (spiked hot chocolate with cocoa nib, vanilla bean, cinnamon), paired with House Made Marshmallow Fluff and Graham Cracker Blondies; and Lo-fi Gentian Amaro paired with Petit Fours (truffles, linzer cookies, red velvet cake). Who needs dinner when you have drinks and dessert?

Price $115.00
SOLD OUT
Qty Add
Tuesday, February 14, 7pm: Viva La Chocolate: Mexico As The Origin of Chocolate with Lucio Palazzo of Loco Pez
This Valentine’s Day, skip the box of chocolates and go for something a little more adventurous. While there is some debate as to where cacao trees originated, the first known large-scale "farmer" and consumers of chocolate were the Mayans, who inhabited Central Mexico. The most popular use of the cacao bean in pre-Columbian Mexico was to produce a hot chocolate drink (nothing like the hot chocolate we know), but chocolate was incorporated in a number of traditional dishes. But enough history...what’s for dinner? Join us for an homage to chocolate’s Mexican roots as Lucio Palazzo of Fishtown’s Loco Pez cooks up some cacao creations. A member of the opening team at Zahav, Chef Palazzo was invited by Michael Solomonov to helm Xochitl, his long time Mexican venture, and so began Palazzo’s love affair with Mexican cuisine. Palazzo went on to work at La Calaca Feliz in Fairmount and Taqueria Feliz in Manayunk prior to joining Loco Pez. With Loco Pez opening a second location in the Graduate Hospital area, Palazzo continues to explore the regional specialties of our southern neighbor. Palazzo’s chocolate-themed menu includes: Foie Gras and Duck Posole with cocoa tostada; Fat Duck’s Scallops in White Chocolate Velouté with caviar and grapefruit; Beets Baked in Cocoa Nibs with old and new world spices and avocado; Duck Breast, roasted on the bone, with Oaxacan chocolate mole; and Chocolate-Salted Caramel Tart with pecans and mezcal cream. Feliz dia del amor!

Price $185.00
SOLD OUT
Qty Add
Wednesday, February 15, 7pm: Private Philadelphia Magazine Event with Jon Cichon of Lacroix

SOLD OUT
Qty Add
Thursday, February 16, 7pm: Private Event with Keith Ahern of Broad Table Tavern

SOLD OUT
Qty Add
Friday, February 17, 7pm: Restaurant Sneak Peek: An Evening with Chris and Caitlin Rorer of KEEN
Boy meets girl. It’s a familiar tale, but when they meet in culinary school, the results are all the more delicious. Once classmates at The Restaurant School at Walnut Hill College, Chris and Caitlin Rorer are now hard at work preparing for  the opening of KEEN, which will occupy the former Astral Plane space at 17th and Lombard. In collaboration with Randy Hoppmann, a Le Bec-Fin alum who taught at Front of House at The Restaurant School, the Rorers’ concept is simple – reasonably priced American food and drink, hospitality-forward, and, given the neighborhood demographic, family-friendly. An opening date has not been made public, but you can be among the first to preview KEEN’s menu when Chris and Caitlin make their COOK debut, preparing Roasted Carrot and Garlic Hummus served with toasted bread and pickled carrots; Pan Seared Scallops with jasmine rice, sriracha butter sauce and pancetta chips; Red Wine Braised Short Ribs with mashed sweet potatoes and bacon brussels sprouts; and Nutella Cheesecake with whipped cream topping.

Price $160.00
SOLD OUT
Qty Add
Tuesday, February 21, 7pm: Cheese and Sambal Dinner with Angelina Branca of Saté Kampar and Jamie Png, Local Cheesemaker
Ange Branca of East Passyunk Avenue’s Saté Kampar and local cheesemaker Jamie Png are teaming up to present a unique cheese-themed dinner, pairing American and European artisan cheeses with Malaysian sambals, sauces, and other condiments for a one of a kind flavour experience. Ange was born and raised in Malaysia and has spent the last 16 years in the USA, while Jamie was born in Singapore and settled in Australia before moving to Philadelphia. Their collaboration is a fun embodiment of their shared Southeast Asian heritage, Ange's deep knowledge of Malaysian cuisine and Jamie's cheese expertise. The duo will create a four-course dinner in which you will also learn how to make the sauces and create very distinctive flavors when cuisines combine.

Price $150.00
SOLD OUT
Qty Add
Wednesday, February 22, 7pm: We’ll School Ya in Puglia with Ned Maddock of Brigantessa
Puglia is not just the heel of Italy. It’s a sun-bleached region of both bountiful farmland and Italy’s longest coastline. With plenty of sun, fertile soil, and a flat landscape, Puglia is ideal farming territory, producing around 40% of Italy's olive oil and a large portion of its wine. If Puglia is off your radar, or if you’re already in-the-know about this road less traveled, we invite you to a culinary tour of Italy’s breadbasket with Ned Maddock, Chef de Cuisine of East Passyunk Avenue’s Brigantessa. A Pennsylvania native, Ned began his cooking career several working with several James Beard award-winning chefs in Chicago including Top Chef Stephanie Izard. Locally, Ned’s experience landed him a spot in the Vetri Family restaurant group as Executive Sous Chef at Amis Trattoria, followed by a post as Executive Sous Chef at Lo Spiedo. Immediately prior to Brigantessa, Ned served as Chef de Cuisine at the acclaimed XIX, located on the 19th floor of the Hyatt at the Bellevue. Join us this February as Ned serves up Pugliese preparations, including Bruschetta con Gameri (chopped prawns on toast); Red Wine Orecchiette with Sausage and Broccoli Rabe; Slow Roasted Goat with Grilled Dough; and Torta Di Limone (lemon olive oil cake). Mangia! Mangia!

Price $175.00
SOLD OUT
Qty Add
Thursday, February 23, 7pm: Destination Quebec: A Jewish Food and Drink Road Trip with Joseph Howard of Abe Fisher and Steve Wood of Luca Restaurant
Joseph Howard of Michael Solomonov’s Abe Fisher has led COOK guests on a culinary tour of two far-off lands: Brazil and Portugal. For his third COOK appearance, Joseph will be offering guests a taste of a place closer to home, but exciting nonetheless: Quebec! Quebec's traditional cuisine is as rich and diverse as the province of Quebec itself – a culinary melting pot blending, among others, French, Italian, and Jewish influences. Joseph will be joined by Steve Wood, Beverage Director of Luca Restaurant in Lancaster, PA, who will be shaking up some Québécois cocktails to get you in the spirit of things. The duo’s pairing menu begins with a welcome cocktail – Caribou, a traditional warm Canadian beverage combining syrah, pear eau de vie, walnut liqueur, maple syrup, spices and orange peel – followed by Grilled Oysters (creamed onions, white cheddar, schmaltz bread crumbs, fresh herbs, caviar) paired with "Tonique d'Ouverture" (Byrhh Grand Quinquina, fino sherry, toasted sesame tonic, celery soda); Roasted Mushrooms (with bacon jam, herbs, six-minute egg, truffle, everything spiced bagel); paired with "Torontonian Milk Punch" (a clarified blend of lemon, pineapple, spices, maple sugar, Jamaican and Trinidadian rums, Canadian rye whiskey, Fernet Branca, Angostura Bitters, English breakfast tea, whole milk); Potato Latkes (duck country gravy, foie gras, fried onion, schmaltz caramelized onion) paired with foie washed dark rum, amontillado sherry, smoked maple syrup, truffle salt, whole egg and nutmeg; Brisket (with leeks, butternut squash, brown butter, kale, garlic) paired with "Vecchio Amico" (apple brandy, sweet and dry vermouths, Cappelletti Vino Aperitivo, Smokey Rabarbaro Amaro, spiced cranberry and bitter orange shrub, smoked saffron and vanilla bitters; and Coffee Cake (maple, cinnamon, brown sugar, labne ice cream, smoked nuts) paired with "Monte & Maple Milkshake" (Calvados, Montenegro Amaro, labne and vanilla bean ice cream, maple syrup, whole milk, maple cotton candy). Oh, Canada, indeed!

Price $175.00
SOLD OUT
Qty Add
Friday, February 24, 7pm: Tapas & Pintxos Wine Dinner with Jezabel Careaga of Jezabel’s and Jill Weber of Jet Wine Bar
There’s a little slice of Argentina in Philadelphia’s Fitler Square neighborhood, and it’s called Jezabel’s. Operated by Argentine expat Jezabel Careaga, Jezabel’s delivers the tastes of Argentina from her childhood, while fusing global tastes and flavors in uniquely delicious ways. Jezabel’s has recently begun hosting one-night-only tapas and pintxos nights where guests sample a variety of small snacks that are not on the daily menu. This February, Jezabel is bringing her tapas and pintxos night to COOK! Joining Jezabel is Will Weber, owner of South Street West’s Jet Wine Bar, who will be providing wine and sherry pairings for the evening. Prior to opening Jet, Rex 1516 and Cafe Ynez, Jill has spent the last two decades working in the field as an archaeologist, which has consequently provided her with a bounty of wine knowledge. Jezabel’s February menu at COOK features Pintxos with Escalivada and Piñones (roasted peppers, eggplants and onions with pine nuts), Boquerones (white anchovies in vinegar) and Asparagus Blancos Envueltos en Jamón Serrano (white asparagus wrapped with Serrano ham); Tortilla de Patatas (traditional Spanish potatoes omelette) with Pulpo a la Gallega (Galician octopus); Chorizo a la Sidra (Spanish chorizo sautéed in apple cider) and Gambas al Ajillo (sautéed garlic shrimps) with Grilled Vegetables; and for dessert, Flan. So connect with your inner gaucho and come hungry!

Price $170.00
2 left!
Qty Add
Saturday, February 25, 12pm: Spice Up Your Winter with Joshua Bullock and Ian Natowsky of Farmer’s Keep
There is no better time than the dead of winter to spice things up in the kitchen. When spring greens and summer produce seem like long-lost friends, your spice pantry can offer a heartwarming respite from winter’s chill. This February, come in from the cold for a spiced-up lunch prepared by Joshua Bullock and Ian Natowsky of Farmer’s Keep. Philadelphia is experiencing a boom in healthy, fast-casual spots, and among Center City’s farm-to-city eating establishments is Farmer’s Keep. Focusing on healthy, creative cuisine that caters to all diets, the daily menu is entirely allergen-free (gluten free, dairy free, egg free, peanut free, tree nut free, shellfish free) and promotes the importance of local, organic and sustainable ingredients. Farmer's Keep is preparing a spiced up lunch including Homemade Apple Cider; Winter Green Salad (mixed greens, baby spinach, spiced pumpkin seeds, sweet potato, cranberries, pomegranate vinaigrette); and Spicy Apple Cider Quinoa (golden quinoa, apples, parsnips, arugula, spicy cinnamon dressing); and Carrot Curry Chicken (served over roasted root vegetables and mixed grain rice).

Price $95.00
SOLD OUT
Qty Add
Sunday, February 26, 6pm: Winter in the Mediterranean with Keith Ahern of Broad Table Tavern
The Inn at Swarthmore’s on-site restaurant Broad Table Tavern offers seasonally inspired menus showcasing locally sourced ingredients and regional artisan products. Executive Chef Keith Ahern’s upbringing in a large Italian family planted the seeds for his love of food. Early in his cooking career, Keith migrated to South Carolina where the unique flavors and techniques of Low Country cuisine became the foundation for Chef Ahern’s evolving culinary style. Before coming to Swarthmore, Ahern put in time at The Restaurant at Patowmack Farm, one of the first true farm to table restaurants, as well as the renowned Salamander Resort & Spa in Middleburg, Virginia. For his February COOK appearance, Keith will prepare a winter Mediterranean feast of Lardo Toast (cured lardo, olive and blood orange tapenade); Scallop and Lobster Triangoli (chive buerre fondue, sturgeon caviar); Rabbit Porchetta (lemon tomato sugo, cipollini, fresh herbs); Braised Veal Cheek (broccoli rabe, maitake mushroom, Calabrian chili, veal sherry jus); and for dessert, “Cappuccino” (coffee semifreddo, hot amaretto foam, candied pine nuts).

Price $165.00
2 left!
Qty Add
Tuesday, February 28, 7pm: Cooking Like Grandma, If Grandma Went to Culinary School with Joncarl Lachman of Noord, Neuf and The Dutch
Prior to returning to Philadelphia, Joncarl Lachman owned two restaurants in Chicago – HB and Vincent – and it was in the Windy City that a reviewer compared Joncarl’s cooking to Grandma’s, if she went to culinary school. And if you’ve been to any of Joncarl’s restaurants here in Philadelphia – Noord, Neuf and The Dutch – you’d agree. Joncarl aims to make guests feel as if they are dining at a friend’s or family member’s house rather than at a formal restaurant. With jovial service, generous portions and an absence of pretense, his is home cooking done with technical know-how and finesse. So, this February, you’re invited to COOK for a chef-y grandma style evening of what Joncarl is known for – flavorful soups, comforting stews and plenty of laughs.

Price $165.00
SOLD OUT
Qty Add
Wednesday, March 1, 7pm: Seafood Sensations with Michael Rouleau
Suffering from ‘down the shore’ withdrawal syndrome and craving fresh seafood? We feel your pain. Which is why we’ve invited Michael Rouleau back to COOK to cook up a seafood spectacular: fried calamari with remoulade and banana peppers; crab cakes with basil mayo; grilled octopus with white beans and Calabrian chiles; shrimp tagine with preserved lemon and pickled mussels; and key lime pudding with shortbread and banana. A chef of pure dedication, Michael began his career as a line cook on the opening team of Top Chef Kevin Sbraga’s eponymous flagship, working his way up to lead line cook, private events chef, and most recently, Chef De Cuisine. This will be a seafood lover’s dream!

Price $165.00
SOLD OUT
Qty Add
Thursday, March 2, 7pm: Private Event with Jim Burke

SOLD OUT
Qty Add
Friday, March 3, 7pm: Dinner in Lyon with Peter Woolsey of Bistrot La Minette and La Peg
Lyon is known as the gastronomic 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 Philly Francophile (and thoroughly entertaining jokester) Peter Woolsey, owner of Bistrot La Minette and La Peg, for a meal that showcases Lyonnaise specialities. This is going to be one magnifique meal!

Price $175.00
SOLD OUT
Qty Add
Sunday, March 5, 2pm: Taste of The Cake Life with Lily Fischer Owner & Founder and Becca Craig Head Chef of Cake Life Bake Shop
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. Lily Fischer will make her COOK debut along with Head Chef Becca Craig, serving a trio of Cake Life’s creations: mini cookie; honey sea salt tart; and lemon raspberry cake (lemon cake, raspberry curd, and raspberry buttercream). Lily and Becca will walk guests through the preparation of the lemon cake batter, fresh raspberry curd, Italian meringue buttercream (and how to use fresh compotes to color and flavor buttercream); watercolor technique in buttercream; and gold leaf application. This is a baker’s delight!

Price $80.00
SOLD OUT
Qty Add
Tuesday, March 7, 7pm: Private Philadelphia Magazine Event

SOLD OUT
Qty Add
Wednesday, March 8, 7pm: South in Your Mouth 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. Join Justin when he returns to COOK for a Southern sojourn, featuring a supper of hoecakes with pickled collards and benne seed; drop biscuits, jam and garlic herb butter; BBQ plate with brisket, pork, sausage, pickles, onions, Memphis BBQ sauce and bread; and (what else?) banana pudding with salted caramel and vanilla wafers. Y’all are gonna love it!

Price $160.00
SOLD OUT
Qty Add
Thursday, March 9, 6pm: Semester Abroad: Cheese + Cocktails from Around the Globe with Rocco Rainone of Di Bruno Bros. and Jesse Cornell of SkyGarten
Two of our favorite C words are cocktails and cheese. And though people often associate eating cheese with drinking wine, cocktails are also the perfect compliment to wash down some gooey, cheesey goodness. Join veteran bartender Jesse Cornell of SkyGarten as he leads guests on a globetrotting cocktail and cheese pairing adventure alongside celebrated cheesemonger Rocco Rainone of Di Bruno Bros. The travel itinerary includes the usual suspects – France, Italy, Spain – but expect some wild cards as well! Don’t miss this opportunity to learn from these two leaders in their respective fields.

Price $110.00
SOLD OUT
Qty Add
Friday, March 10, 6pm: UK Pub Crawl with Meredith Rebar and Garrett Williams of Home Brewed Events
It’s hard to think of England and not think of pubs and pints. Beer in England pre-dates all other alcoholic drinks produced in the country and it has had an enormous influence on beer culture and history right here on our side of the pond. During this afternoon session at COOK with local beer-based education event planners, Meredith Rebar and Garrett Lee Williams of Home Brewed Events, guests will discover the histories of British beer and, of course, sample some British brews, including a special welcome beer, Belhaven Wee Heavy, Guinness Special Release, Thornbridge Jaipur IPA and Samuel Smith Imperial Stout. Garrett and Meredith will also brew an Anglo-inspired beer for guests to take home a few weeks later. Please note that a full dinner will not be served, but continuing the theme of the evening, we will be serving mini sweet and savory pastries from Stargazy, East Passyunk’s popular pie and mash shop!

Price $100.00
6 left!
Qty Add
Saturday, March 11, 7pm: Private Event

SOLD OUT
Qty Add
Sunday, March 12, 2pm: Marvelous Meringue with Aurora Wold-Shire of Townsend and A Mano
Meringue, heavenly clouds of egg whites and sugar, seem simple. Not so. There’s more than one way to whip up your own meringue – three, in fact! Join pastry chef Aurora Wold-Shire for a memorable meringue making session. For her COOK debut, Aurora will prepare three desserts which showcase the three distinct varieties of meringue: chocolate soufflé (Italian meringue), pavlova (Swiss meringue), and meringue cookies (French meringue). New to Philadelphia, Aurora is the pastry chef for Tod Wentz’s restaurants Townsend and A Mano. Her resume is an impressive one to say the very least having served as a pastry chef at multiple Michelin Star restaurants in New York City, including Eleven Madison Park, Jean Georges and The Musket Room. This is the perfect class for home bakers looking to expand their repertoire.

Price $85.00
SOLD OUT
Qty Add
Tuesday, March 14, 7pm: Arroz Con Pollo with Carolyn Nguyen and Michael Sultan of Revolution Taco
Revolution Taco just celebrated its first anniversary, and for their second year of operation, owners Carolyn Nguyen and Michael Sultan are expanding their menu. Among the ‘fast casual’ spot’s new additions is arroz con pollo, but theirs is anything but basic. Every Wednesday night, Revolution Taco is offering a fresh interpretation on the chicken and rice dish. Carolyn and Michael return to COOK this March with a boundary-pushing menu: wild mushroom beignet with chicken consommé; roasted chicken with Peas and asparagus risotto, dusted with porcini powder; chicken and Chinese sausage fried rice; arroz con pollo with braised chicken, seasoned rice and jalapeño tomato powder; and (mas arroz!) chocolate rice pudding donuts with lemon curd.

Price $160.00
SOLD OUT
Qty Add
Wednesday, March 15, 7pm: All That And Dim Sum with Robin Admana and Sandy Trinh of Foolish Waffles
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. Join Robin Admana and Sandy Trinh at COOK for an evening that is not about their beloved waffles – but rather their love of dim sum. By definition, dim sum refers to a style of Cantonese food prepared as small bite-sized or individual portions traditionally served in small steamer baskets or on small plates. The Foolish Waffle duo will serve up a dim sum spread including a selection of dumplings (pork potsticker, shrimp shumai, mushroom dumpling); bun and wings (pork belly bao and salt and pepper wings); sticky rice and ribs; sticky rice in steamed banana leaves with ginger soy braised short rib; and a dessert trio (liege waffle with sweetened condensed milk, egg custard tart and coconut cream sponge cake).

Price $155.00
SOLD OUT
Qty Add
Thursday, March 16, 6pm: Vino Di Montepulciano with Shawn Dore, US Brand Ambassador Consorzio del Vino Nobile di Montepulciano
Montepulciano is a picturesque hill town in southern Tuscany that is a major producer of Italian food and drink. Renowned particularly for its wine, Vino Nobile di Montepulciano, the Montepulciano region and brand have unquestionably helped Tuscany retain its privileged place on the world wine map. The historic region’s wines were a favorite of Thomas Jefferson and is now emerging as a “must watch” area. We’re delighted to welcome back Shawn Dore, wine educator, sommelier and US Brand Ambassador for Consorzio del Vino Nobile di Montepulciano (the official designation), for an evening featuring some of Italy’s most celebrated wines from the region. Please note that no full dinner will be served, but there will be light bites.

Price $100.00
SOLD OUT
Qty Add
Friday, March 17, 7pm: Vegetarian Foods We Love To Eat with Becca O’Brien of Two Birds Catering & Canning
It’s a carnivore’s misconception that vegetarians miss out on things. But trust us, cry them no rivers – vegetarians are crafty cooks, swapping out proteins so that familiar foods remain just as satisfying. COOK veteran instructor Becca O’Brien, owner of Two Birds Catering & Canning, lived the vedge life for years and can attest to the fact that meat-free doesn’t mean flavor-free. Becca’s March menu features a trio of chips and dips (smokey tofu and black bean dip with roasted poblano crema; spinach, white bean and artichoke dip; and spicy buffalo seitan dip, served with mixed pickles and fresh fried tortilla chips); Thai basil tofu salad, banh mi sandwich, with pickled veggies, fresh herbs and spicy mayo; loaded baked potato soup with smoked tempeh, sour cream, cheddar, scallion and grilled crostini; BBQ "pork" sandwich with maple dijon slaw and fresh pickles, four cheese mac'n'cheese and collard greens; and ricotta pie with whipped cream and berries. This class is sure to be a hit with vegetarians and meat-eaters alike.

Price $150.00
SOLD OUT
Qty Add
Saturday, March 18, 12pm: Private Event

SOLD OUT
Qty Add
Sunday, March 19, 12pm: Newish Jewish with Tova Du Plessis of Essen Bakery
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, We’re psyched that for her COOK debut, Tova is preparing not just dessert but a hearty lunch, which thankfully includes her now-famous babka – gefilte fish with fresh horseradish ‘chrain' and shaved carrot salad; perfect ribeye roast with apple and carrot tzimmes and potato kugel; and chocolate halva babka with coffee ice cream. Join us for a reimagined takes on Jewish staples – this ain’t your Jewish grandmother’s cooking we’re talking about!

Price $90.00
SOLD OUT
Qty Add
Tuesday, March 21, 7pm: Beer Dinner with Brady Taylor of The Cambridge
Hear ye, hear ye! South Street West has come a long way in recent years, and among the pioneers are Chris Fetfatzes and Heather Annechiarico, co-owners of Tio Flores, The Cambridge and (non-South Street) Hawthorne’s. The Cambridge is a cozy tavern reminiscent of Merry Old England’s public houses, offering two dozen draft beers and hearty pub grub. For Cambridge chef Brady Taylor’s COOK debut, we’re hosting a beer pairing dinner, and though the beers are a surprise, Taylor’s menu includes a white bean and bacon shooter with candied bacon; grilled artichoke hearts crostini, fire roasted peppers, ricotta cheese; lamb bolognese, pappardelle, basil ricotta, parmesan cheese; intermezzo of lemon sorbet; black bass, black rice, black garlic, red pepper coulis; and cinnamon-sugar beignet dulce de leche.

Price $155.00
SOLD OUT
Qty Add
Wednesday, March 22, 7pm: Fat Is Flavor with Nick Macri of La Divisa Meats
The saying goes, ‘cut the fat, cut the flavor.’ This March, chef-turned-butcher Nick Macri of Reading Terminal Market’s La Divisa Meats will cut no corners or calories, demonstrating multiple methods of incorporating animal fats – rendering, confit, and even baking. As a specialty butcher, La Divisa makes use of the whole animal, and Macri’s March menu continues that practice, incorporating the usually-trimmed fat to lend flavor to dishes including whipped butter and crudités; tallow fried potato poutine; confit lamb shank, rigatoni, pecorino, mint, chiles; roast beef with Yorkshire pudding, horseradish, greens, mushrooms; and for dessert, chocolate and hazelnut pie. Nick is the Philadelphia restaurant industry’s go-to guy for meats so don’t miss out on this special event at COOK!

Price $160.00
SOLD OUT
Qty Add
Thursday, March 23, 7pm: Private Event

SOLD OUT
Qty Add
Friday, March 24, 7pm: An Evening with Anthony Bonnett of The Moshulu
The Moshulu is the world’s oldest and largest square rigged sailing vessel still afloat, and she is in fact the world’s only restaurant venue on a tall ship. Presenting inventive, contemporary classic presentations of American cuisine, Executive Chef Anthony Bonett has created a delectable selection of dishes using the finest local ingredients available to create a memorable dining experience on this landmark ship. But this March, you won’t need your sea legs to enjoy The Moshulu – Anthony is coming ashore for his appearance at COOK with a surf AND turf menu of tuna confit devilled eggs; Spanish octopus, piperade, squid ink aioli; foie gras gnocchi, duck prosciutto, caraflex cabbage, golden raisins; prime beef tenderloin, sunchoke puree,  charred vanilla carrots, spring onion, blue cheese fondue; and coconut cream pie. Ahoy, matey, indeed!

Price $155.00
SOLD OUT
Qty Add
Saturday, March 25, 2pm: Baking with Bacon with Dana Herbert of Desserts by Dana
Delaware Native, Dana Herbert, was named the winner of TLC’s Cake Boss: Next Great Baker and voted “Best of Delaware” for his pastry creations. Join him when he returns to COOK for a class all about baking with bacon. Herbert’s flavorful recipes will include: apple and bacon puff pastry with sweet corn ice cream; peanut butter cheesecake with bacon and graham crust with macerated cherries; bacon banana split; and peach cobbler with bacon ice cream. The best part? Guests will get to sample all four items and that sounds like a pretty great afternoon to us! If you’re a sweet-and-savory person, this one’s for you! Recipes will be provided!

Price $85.00
SOLD OUT
Qty Add
Sunday, March 26, 1pm: COOKbook Author Series: Lunch with Mari Nameshida of Mari’s Tokyo Kitchen
Recently selected as the number one activity in Tokyo by TripAdvisor reviewers, Mari Nameshida’s Japanese cooking classes offer the unique chance to experience firsthand how people cook at home in Japan. Mari shares her expertise with tourists and expats alike looking to experience authentic Japanese cuisine using the freshest ingredients from Tokyo's local markets. Published this summer, Japanese Recipes from Mari’s Tokyo Kitchen features 50 of the most popular recipes from her classes. We’re excited to welcome back Mari as she prepares a four course lunch: sauteed eggplant and green pepper with tuna and green onion with sweet sour miso sauce; braised pork belly and egg; chirashi sushi; and sesame pudding. Each guest will receive a copy of Mari’s Tokyo Kitchen.

Price $100.00
SOLD OUT
Qty Add
Tuesday, March 28, 6pm: Perfect Pies with Pat O’Malley of Hungry Pigeon
Hungry Pigeon is a three-bell breakfast, lunch and dinner spot on Fabric Row in Queen Village co-owned by chefs (and friends) Scott Schroeder and Pat O’Malley. After working together at the wildly successful ¡Pasion! Restaurant, Pat moved to New York City where he led a baking department at Balthazar, churning out 15,000 handmade pastries per day. Philadelphia is now enjoying the fruits of that labor – if you’ve been to Hungry Pigeon, you know his croissants are the real deal. And while croissants take serious training and technique, the perfect pie is a comparatively easy goal for the home baker to achieve. Join Pat for a crash course on how to make the perfect pie crust, various crimping techniques, and how to use of “scrap dough” to prepare hand pies. The best part – you get to eat Pat’s perfect pies: rhubarb and heirloom apple lattice pie; meyer lemon Shaker pie; and a duo of hand pies (sautéed greens and local feta; smoked ham and cheese). Pie, oh my!

Price $100.00
SOLD OUT
Qty Add
Wednesday, March 29, 7pm: Abe Fisher Goes to Asia with Brian Kane and Yehuda Sichel
Abe Fisher, Michael Solomonov and Steve Cook’s self-proclaimed gastronomic golem, continues to receive accolades – and for good reason. Named among its “Best New Restaurants” by Travel & Leisure in 2015, Abe Fisher and Chef Yehuda Sichel are exploring the far-flung culinary influences of the Jewish diaspora in spectacularly inventive ways. Chef Yehuda is a veteran sous-chef of Zahav, and he has also cooked at Grace in Los Angeles, and Rae and Brasserie Perrier in Philadelphia. When we invited Chef Yehuda to return to COOK this March, he proposed something unexpected – an Asian vacation – and we were more than ok with that! That’s right, think Chinese, Vietnamese, Japanese and maybe Cambodian. Beverage Director Brian Kane will be on hand to provide cocktail and wine pairings, including pours of Riesling, a favorite of Kane’s.

Price $190.00
SOLD OUT
Qty Add
Thursday, March 30, 7pm: Meat & Greet & Eat! with George Sabatino of Aldine and Heather Thomason of Primal Supply Meats
Primal Supply Meats is committed to providing sustainable, pasture-raised meat to Philadelphia. With meats sourced directly from local farmers, Butcher-Owner Heather Thomason works with other mission-aligned organizations in our local food system to share resources and build a stronger network. Practicing whole-animal butchery, Primal supplies primals and custom cuts to not only families and individuals but also to professional kitchens. One such kitchen: Aldine, located at 19th and Chestnut. Aldine’s Chef George Sabatino has been a key fixture in acclaimed kitchens all around the city, working at such hotspots as Fork, Barbuzzo and Stateside before opening Aldine with his wife Jennifer. At their Rittenhouse eatery, Chef George is known for taking no shortcuts, creating artfully composed plates that highlight house made ingredients. 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. This March, George returns to COOK for a dinner that showcases the high quality cuts provided by Primal Supply Meats. We’re “fired up,” to use one of Chef George’s preferred expressions, to welcome him and Heather back to COOK!

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