On May, 4th the Open Stove contestants at Cook guessed that we would torture them with a Cinco de Mayo themed competition. But instead we gave them blue milk and Starburst in a memorable Star Wars themed battle. This month our kitchen warriors Malik Ali (Restaurant Neuf) and Bryan Tanczak (Bardot Cafe) were thinking hot dogs, hamburgers and maybe even apple pie as it was just past the 4th of July. But with the mercury well above 90°, we had a different idea, Christmas in July. So there was ham, plums, ginger snaps and since no one has chestnuts in the summer, water chestnuts. And to Ali and Tanczak’s credit, they embraced these secret ingredients with (ahem) aplomb.
Summer is starting to heat up so are the classes at COOK. We’re giving our beloved Foobooz readers a preview of what to expect for July, before tickets go on sale on June 7th at 2 p.m. Take advantage of the COOKbook series, another Foobooz Open Stove night, a wine war, and cocktails and canapés before the tickets disappear.
Another month, another great lineup of classes at COOK. If you want a nice afternoon tea, a lesson on empanada making, or to take your dad for some Father’s Day drinks, COOK has you covered. Check out next month’s class schedule before tickets go on sale tomorrow, May 7, at 2 p.m.
The time has come for COOK to release next month’s schedule, and May is full of good stuff: the next Foobooz Open Stove Night, a Cinco de Mayo celebration with Revolution Taco, COOKbook author appearances, and springtime wines. So, here’s the full schedule to check out before tickets go on sale tomorrow at 2pm.
Hey, guess what? COOK is releasing their April class schedule today. But because you are good and attentive Foobooz readers, you’re going to get an early look at everything they have going (A Game Of Thrones beer dinner, a Hawaiian luau, an “A-Pork-Alypse Dinner” with Nick Macri) so that you can be prepared when ticketing goes live at 2pm this afternoon.
So are you ready? Let’s dive right in.
Yes, ladies and gentlemen, the time has come once again. COOK is releasing their new March schedule on Thursday at 2pm, and because you are a loyal Foobooz reader, you’re getting a sneek peek at the details in order to plan your attack.
There are a lot of good classes this month (Nick Macri doing lamb, Andrew Wood teaching a pasta class, Brian Ricci on brunch, Frank Olivieri from Pat’s King Of Steaks doing a class entitled “Beyond The Cheesesteak”, and the triumphant return of Foobooz Open Stove Night), so you’re gonna want to pick your classes now and be ready to make with the clicky-clicky just as soon as things go live on Thursday. The best of these are going to sell out fast. You’ve been warned.
We’ve been doing Open Stove nights at COOK for a long time now. We call it episode 41, but really there have been more like 45, maybe 50. There are a few early ones and a few weird ones that just never seem to make the count. Call them the Lost Open Stoves.
But regardless, we’ve done a lot of these. And for this one–a battle between crews from Local 44 and Rex 1516–we were looking for a new sort of challenge for the chefs. Something we hadn’t done before. And at the very last minute, we decided to do someting that I’ve been wanting to try for a long time now. A challenge crippling enough that, when I first announced it, midway through the appetizer round, the chefs and their sous just kind of stood there for a minute, assuming I was kidding.
New year, new you. That’s what people say, right? New expectations, new experiences and, hey, maybe a little new knowledge, too. So with that in mind, we have a sneak peek at the new schedule of upcoming classes at COOK–a place where you can learn about everything from tacos with Jason Cichonski to shellfish with Joncarl Lachman. It ain’t all just about drinking SPAM shots and cooking with gummy bears, folks…
Check out the upcoming schedule after the jump. It goes live at 2pm tomorrow, and the best classes are gonna sell out fast, so you know what to do…
And here we are again. It’s just about time for the COOK crew to post their January class schedule, and we’re here for you with an early look at what they’re offering. Ticketing goes live tomorrow (Friday) at 2pm, so whether you’re looking at using a class or two as a holiday gift (always a fine idea), or just to come and watch us torture some local chefs, it’s wise to get there early, know what classes you’re after, and start clicking.
So without further ado…
Lily Cope, executive director of COOK is trying to prove she’s picked up a thing or two from the chefs that have held classes at the Rittenhouse Square presentation kitchen. Tonight the wings she has designed will be served at Sidecar Bar & Grille starting at 5 p.m. The wings feature special breaded ranch and dill pickle brined wings served with ranch dressing, Crystal’s hot butter sauce and celery ribbon salad.
I’ll admit that sounds pretty good, but can it really be better than the Foobooz Wings that have served as the basis of Kraftwork’s wings? I doubt it.
So come on down and join Cope as she hangs out for wings, booze, fun and a little smack talk from yours truly.
Sidecar Bar & Grille [Foobooz]