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COOK: September/October 2011 Classes

Philadelphia, United States

Ticket Information

Ticket Type	Price	Fee	Quantity
Mon 10/3, 7pm: Classic French Cooking with Pierre Calmels of Bibou more info Best of Philly® winner for BEST FRENCH RESTAURANT, Chef Calmels will prepare a multi-course meal that will knock your chaussettes off from the first bite. With one of the most impressive CVs of any chef in town, Calmels, formerly of Le Bec-Fin, Les Crayères in Reims and Restaurant Daniel in New York City, and wife Charlotte, have made Bibou one of the consistently best restaurants in Philly, and a mecca of French cuisine. The Calmels’ menu for the evening is so good we are keeping it a surprise but you can be sure it will reflect the very best in French countryside cooking.	$145.00	$0.00
Tues 10/4, 7pm: Pickle Me This with Patrick Feury of Nectar more info The Main Line‘s Nectar, a sensuous, sumptuous, savory experience, features the Asian-inspired-French-infused signature cuisine of star chef Patrick Feury. At this special class, Chef Feury, whose CV boasts a long line of impressive restaurants, including Le Cirque in NYC, will cover the essentials of curing, pickling and brining – and his demonstration will include curing salmon, herring, yellow Tail and various vegetables. This class is a must for the pickle lovers who are looking to up the ante on their home-pickling game.	$90.00	$0.00
Wed 10/5, 7pm: Pasta 101 with Gianluca Demontis of Melograno, Hosted by Michael Klein more info Fresh pasta is all about technique. Learn to make your own from the chef behind one of Center City’s best Italian restaurants. Melograno, a convivial trattoria and BYOB led by Roman-born chef, Gianluca Demontis has been awarded “three bells” by the Philadelphia Inquirer’s Craig Laban and featured in The New York Times and Bon Appetit “Top Tables”. Chef Demontis will cover all the basics of pasta-making and teach you how to turn simple ingredients into various cuts and shapes. You’ll never buy store-bought pasta again!	$145.00	$0.00
Sun 10/9, 2pm: Bubby's Apple Cake with Louise "Bubby" Taichman and Susie Taichman-Robins more info This ain’t your average Jewish apple cake. Join Audrey's mother, Louise "Bubby" Taichman and her sister, Susie Taichman-Robins, as they team up to show you how to make this delicious, Best of Philly® winner that has been brought back again and again by constant demand to the Audrey Claire Restaurant. The cake, which has been featured in 50 Ways To Feed Your Lover, is moist, dense, and full of cinnamon- and sugar-coated apples. This beautiful cake is a perfect as a dessert or for breakfast with coffee and is a staple of any good baker’s repertoire.	$70.00	$0.00
Mon 10/10, 7pm: Thai One On with Moon Krapugthong of Chabaa Thai Bistro more info Whether you’re a Thai aficionado or you’ve never even heard of pad thai, the fresh and authentic cuisine prepared by Best of Philly® winner Moon Krapugthong of Manayunk’s Chabba Thai Bistro will teach you the true spirit and traditions of authentic Thai cuisine. Chef Krapugthong’s menu will include basics such as spices and Thai flavors and she will demonstrate her favorite Thai dishes.	$115.00	$0.00
Tues 10/11, 7pm: Waste Not: Making Use of the Whole Bird with Christopher Allen of Lotus Farm To Table more info The time Chef Allen of West Chester’s Lotus Farm to Table restaurant spent in both California and on a 100-acre farm in Fogelsville, PA inspired the gustatory outlook that he currently employs. It’s because of these influences that he seeks out the freshest local ingredients, with an emphasis on clean living. In this class, Chef Allen will share his commitment to sustainable food practices by demonstrating how to cook and put to use almost every part of a chicken. Chef Allen is also bringing his roots into the kitchen for this unique class where part of the chicken will be combined with rich egg noodles to create a delicious Pennsylvania Dutch classic.	$100.00	$0.00
Wed 10/12, 7pm: A Sweet and Savory Union with Winner of TLC's Cake Boss, Dana Herbert more info Chef Dana Herbert, the CEO of Desserts By Dana, lives and breathes in the sweet and artistic world of pastry art, where flavors and colors take on a life of their own on towering wedding cakes of many shapes, breathtaking sugar sculptures, and custom edible creations for all occasions. Chef Herbert, author of Sweet & Savory Union, and winner of TLC’s Cake Boss wrote the book (literally) on sweet and savory combinations. Chef Herbert has also been featured on WEtv for Wedding Cake Wars and TLC’s Ultimate Cake Off . His menu this evening will features a series of scrumptious desserts – perfect for fall and the holidays that are approaching.	$115.00	$0.00
Fri 10/14, 12pm: Lunch-Hour Challah Making with Bonnie Eisner more info Store-bought challah got you down? It’s time to learn to make your own braided bread! Learn the basics of challah making and take home a freshly baked, shiny, golden Honey Challah for Shabbat dinner (or just because). A true master of the Shabbas table from the Rittenhouse Square neighborhood, Bonnie will change the way you look at challah forever. This class 1.5 hours and lunch will be served - perfect for your lunch break!	$45.00	$0.00
Fri 10/14, 7pm: Honest Tom's Taco Shop with Tom McCusker more info Senor Tom (AKA Tom McCusker) is the food truck operator who played a major role in changing the face of Philly street food. Now he’s opened up his own shop in West Philly and you can get his delicious and super fresh Mexican food even if it’s raining. But it’s only at COOK that he’ll show you how to make his award-winning tacos, guacamole and more. And we’ll be making margaritas.	$0.00	$0.00
Sat 10/15, 11am: Basic Knife Skills with Tim McGinnis more info Have you always wanted to know but were afraid to ask? Join us as Chef McGinnis helps you become more confident at the cutting board. Students will learn how to properly hold and use a knife and practice the fundamental cuts for vegetables—mince, dice, julienne, etc – as well as simple techniques to make cutting and chopping easier. Lite bites of your own making will be included.	$65.00	$0.00
Sat 10/15, 4pm: Authentic Italian Tomato Sauces with Joan D'Antonio more info Private cooking instructor, Joan D’Antonio, will take you to a new level of pasta preparation with emphasis on the importance of using high quality ingredients. This interactive class is designed to teach you the subtleties of Italian cooking, as we explore the use of tomatoes, canned and otherwise, and the nuances of different pasta products. These tomato sauces will be prepared and sampled, and in the process guiding principles and subtle hints on “how to” cook pasta for best results will be discussed. I can just smell it now…	$95.00	$0.00
Sun 10/16, 3pm: Starr Series: Perfectly Pumpkin Desserts with Adriana King of Jones more info It’s gourd season! Join Chef King as she demonstrates a range of comforting pumpkin desserts, including Pumpkin Upside-down Cake with Dried Cherries and Walnuts and a Pumpkin Meringue Tart with Pumpkin Seed Caramel Corn – all in time for Halloween and Thanksgiving. Jones does an annual Month of Pumpkin in November where they make different pumpkin desserts each night so I’d say pumpkin lovers should not miss this class!	$75.00	$0.00
Mon 10/17, 7pm: Basics of Sausage Making with Nick Macri of Southwark more info To link or not to link. That is not the question here. In conjunction with Fair Food Philadelphia, Chef Macri will cover the basics of making fresh sausages at home using locally and humanely grown animals. And he should know: he is currently responsible for all charcuterie production at Queen Village’s Southwark restaurant, which has been profiled in Food & Wine and Esquire, and also at the Fair Food Farm Stand in Reading Terminal Market. Fair Food’s Director, Ann Karlen, will also be on hand to talk about Fair Food’s mission, work and successes.	$100.00	$0.00
Wed 10/19, 7pm: Lobster Mania with Ben Puchowitz of Matyson more info Since taking over the Matyson kitchen upon his cousin Matt and his wife Sonjia’s departure in 2008, Chef Puchowitz’s creative side shines in Matyson ‘s ever changing, weekly themed tasting menus. Here at COOK, he’s going to take us through the process of selecting and creating one of his most popular menu themes: the lobster. Bibs will be provided. Chef Puchowitz’s most popular tasting menu by far is Lobster Mania. Lobster is a unique ingredient and can be intimidating to an amateur cook. However, it is extremely versatile and once you get over the fear of cooking it correctly, it can be a lot of fun to experiment with. The goal of our lobster tasting menu is to showcase the lobster's distinct flavor profiles while integrating various cooking techniques. These can include butter poaching (Chef’s personal favorite), smoking, ceviche etc.	$0.00	$0.00
Thurs 10/20, 7pm: A Night in Catalonia with Michael McCaulley of Tria more info Tria is one of Center City’s best spots to learn about wine and beer at their Fermentation School and Wine Room. Join Tria’s Wine Director, Michael McCaulley, for an intimate, exclusive tasting of his favorite discoveries in one of Spain’s sexiest wine regions: Catalonia. You'll taste four wines ranging from Spain's national sparkler, Cava, which hails from the Catalan region, to sultry reds of Montsant and Priorat. Side by side with these, the class will feature tasty Catalan treats including artisanal cheeses and one do-it-yourself dish called Pan de Tomate.	$95.00	$0.00
Fri 10/21, 7pm: Drinking and Diving with Brian McManus and Tim McGinnis more info To quote Philly Weekly editor and author Brian McManus, “there are a few basic characteristics that define a dive. The smell of stale air. A few hardscrabble regulars. Low lighting. Red light bulbs. Ripped and worn leather booths or barstools. Wood walls. Faux-wood walls. Photos of regulars past and present stapled to those walls. Nicotine-caked ceilings. Surly service. A vague sense someone might do you bodily harm. Cheap, stiff drinks." If these things appeal to you, you may want to join McManus on the mic and Chef Tim McGinnis on the grill for a trip down dive bar lane in Philadelphia. McManus’ book, Philadelphia’s Best Dive Bars: Drinking and Diving in the City of Brotherly Love, required “research” that took him to roughly 100 bars in the city. In this class, you’ll see what separates the Oscar’s Taverns from the Dolphins and witness firsthand the lengths people will go to get a beer.	$75.00	$0.00
Sat 10/22, 12pm: Creating a Gluten-free Brunch Menu with the Gluten-free Warrior, Genevieve Sherrow more info Brunch is an ideal time to nourish, relax and cook! In this class, Genevieve will show you how to make nourishing whole grain breakfast dishes that are sure to jump start your day. Her book, Gluten-free Warrior, is a therapeutic whole foods cookbook designed for individuals with gluten and wheat allergies. Inspired by Indian, East Asian and Contemporary North American cuisines, the book includes 60 hand-crafted, field-tested and carefully researched recipes featuring warming breakfast porridges, egg scrambles, soulful soups, uniquely inspired vegetable sides, and satisfying main dishes. The book is overwhelmingly vegetarian and her class menu will include: Nutty Millet Porridge with seasonal fruit, Hearty Buckwheat Waffles, Scallion, Cashew and Nori Egg Scramble	$75.00	$0.00
Sun 10/23, 2pm: Japanese Knife Sharpening with Kevin Yanaga of Zama more info This class – which is a favorite among professional chefs – will introduce students to Japanese knives and Japanese-style western knives. Chef Yanaga, sushi chef and sous chef at ZAMA who hails from Kawasaki, Japan, will lead this hands-on class on how to sharpen Japanese knives using traditional sharpening stones. The demonstration will also include how to fix chips on knives and other useful tips.	$50.00	$0.00
Tues 10/25, 7pm: Cooking Like a Jewish Grandmother with Ali Waks of Delicatessen – Part of COOK's Gershman Y Cooking Series more info Isn’t it about time you mastered the Jewish classics that your Bubby used to make? Chef Waks will be your guide for classic Jewish dishes that would make your grandmother proud. Using recipes that have been handed down from generation to generation, the class’ menu will include matzoh ball soup, braised brisket, latkes and black & white cookies for dessert. These tried and true favorites are perfect for Shabbat dinner, holidays or anytime, and Chef Waks will make the recipes doable even for gentiles.	$85.00	$0.00
Wed 10/26, 7pm: An Evening with a Master Featuring Jean-Marie Lacroix more info Chef Lacroix’s career has taken him to Switzerland, England, Scotland and Canada before putting his indelible stamp on Philadelphia's culinary scene. Following a tenure at The Four Seasons spanning two decades, he became executive chef at his eponymous restaurant, Lacroix, at The Rittenhouse Hotel, where he earned a near-impossible "Four Bells: Superior" review from The Philadelphia Inquirer. Lacroix was also named "Best New Restaurant" by Esquire magazine in 2003 and "Best Chef, Mid-Atlantic 2001" by the prestigious James Beard Foundation. At COOK, Chef Lacroix’s demonstration will include: a warm oak-infused oyster served with watercress soup; a beetroot, orange and rhubarb salad with sherry vinaigrette; roasted squab with quinoa, chanterelle, spinach and daikon truffle reduced jus.	$0.00	$0.00
Sat 10/29, 12pm: Cooking Classes for Kids with Samantha Carrie Johnson of Terra 2 Table: HERBS more info Introducing classes for children ages 7-13 focusing on the foundations of fun, healthy cooking and eating from terra (Earth) to the table. Taught by Samantha Carrie Johnson, former restaurateur and Miss Pennsylvania USA 2007, Samantha is currently the owner of the food and lifestyle brand Terra 2 Table. The mission is to familiarize children with elements of organic agriculture and diverse foods while they experience what it feels like to create and taste recipes they have made. In this class, students are introduced to the different types of culinary herbs such as Parsley, Chives, Cilantro, Basil, Thyme, Oregano and Sage. They will learn to identify them in some of their favorite foods, make a make fresh greens and herb salad plus salad dressing. Students will plant their own fresh herbs to take home.	$60.00	$0.00
Sat 10/29, 4pm: Cooking with Tea Featuring Alexis Siemons of Teaspoons & Petals more info Tea is all the rage but it isn’t just for drinking any more! Learn tea basics (different types of tea & proper steeping methods) and also how to infuse tea into simple sweet and savory dishes such as earl grey cookies, salad dressings, white chai tea smoothie, poached pear in green tea, tea hot chocolate and more.	$65.00	$0.00
Sun 10/30, 3pm: Cheese Monger's Basics and Beer Pairing with DiBruno Bros. more info Join one of Philadelphia’s most beloved and well-known cheese experts, DiBruno Bros., for a 101 on how to taste, select and purchase cheese. Emilio Mignucci and Co. will walk guests through the process of selecting cheeses, choosing a charcuterie item to pair with them and complimenting the cheeses with the proper accouterments. A local brewer (to be announced soon!) will also be on hand to discuss beer and cheese pairings.	$90.00	$0.00
Mon 10/31, 7pm: Halloween Party with Ian Moroney and Christopher Kearse of Pumpkin more info It’s All Hallows’ Eve and we at COOK and ready to party! Join Chefs Moroney and Kearse from the always stellar Pumpkin (how fitting for Halloween?) for a tasting menu featuring some of truly inventive, autumnal dishes. They will discuss the techniques they have amassed over the years in top kitchens across the country, the ones they use regularly and they will also discuss the roots of each dish served that evening. Costumes optional – trick or treating encouraged!)	$135.00	$0.00

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Event Details

All classes begin at 7pm unless otherwise noted.

Cancellation Policy: Classes are non-refundable due to limited seating. However, seats are transferrable for that night only if you are unable to make the class. (Think of it like a ticket to see Stevie Nicks in concert: if you can’t make it that night, you can give it to someone else to use, but you can’t use the ticket to see Rod Stewart some other time). Please notify us at least 4 hours ahead of time if you are unable to attend.

Promptness: COOK's classes start on time. To ensure that all our guests get the maximum
experience out of our classes, we kindly request that you make every effort to arrive 15 minutes
prior to the class start time. Our space is small and late arrivals can be disruptive to other
guests. If you know that you are going to be late, please just call ahead to let us know. COOK
and all our chefs sincerely appreciate your promptness.

Where

253 South Twentieth Street
Philadelphia, 19103

Hosted By

COOK

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