It’s that time again–August classes are about to open up for sale at COOK and we’re here with your sneak preview.
Here’s the thing, though. Because of some last-minute tinkering with the schedule, it wasn’t finalized until about an hour ago. And everything is going up for sale at 2pm TODAY. So if you’re of a mind to get in on some of this month’s Spike Mendelsohn and Michael Solomonov action, you’re going to have to make your mind up quick.
So without further ado, here’s what you’re looking at for August at COOK.
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July at COOK starts with yet another installment of our Foobooz Open Stove series and then brings in the big guns. Ela, Lacroix, Bistrot La Minette, Kermit’s Bake Shoppe, Morimoto–all representing. And that’s just the start.
Check out the full schedule after the jump. And remember: Tickets go on sale tomorrow at 2pm and have a tendency to go quickly. So if you see something you like, buy in early. You won’t regret it.
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Okay, so really, it’s the crew at COOK who are getting the love from Conde Nast Traveler–scoring the first spot in a list of “Where To Cook With Famous Chefs”. But still, our very own Foobooz Open Stove Nights get called out by name (and as the unsavory spectacles of drunkenness and iniquity they truly are), so that’s something, right?
We’ll just be sitting here by the phone waiting for Hollywood to call…
Where To Cook With Famous Chefs On Your Next Trip [Conde Nast Traveler]
All Open Stove coverage [f8b8z]
Two of my favorite places to eat in Philadelphia competed Monday night at our 23rd Foobooz Open Stove event. It was a knife fight between Cheu Noodle Bar’s sous chef, Chad Smith, and Will BYOB’s sous chef, Craig Russell. I asked Chad before we began if he was going to be doing anything Asian-inspired, or rather, Cheu-esque. And the soft spoken chef looked up, said “nope,” and went back to his prep. I walked over to the other side, where Craig was furiously assembling his amuse bouche, and I observed, “This doesn’t look very ‘Will.'” to which he responded, “You won’t see a single shaved vegetable on our plates tonight.” Now this, obviously, was not a dig at Chris Kearse. He just wanted to make sure the world knew that this was his food, done his way. The same went for Chad: this wasn’t going to be an extension of Ben Puchowitz‘s style—this was going to be all Chad.
So it began–Open Stove XXIII, a battle between two powerhouse restaurants in a restaurant obsessed city, with food by sous chefs who may be as talented as they come. And if you missed being there for the actual event, don’t worry. We have pictures–which don’t taste quite as good as the food that was served at COOK, but are the next best thing.
Show me the photos
A first chance to taste the menu at George Sabatino‘s upcoming Aldine, fancy sugar cookies, a night of Italian wine and food with Joe Cicala from Le Virtu, a chance to see what Jeremy Nolen is cooking up for his new American restaurant, Whetstone, AND another installment of our drunken culinary showdown series, Foobooz Open Stove? Those are just a few of the classes COOK has on the books for May, and tickets to all of them are going on sale tomorrow at 2pm.
So you know what to do. Check out the sneak peek of all the available classes below. Plan your attack. And then be at the COOK website right at 2pm to make sure you get the classes you want.
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Open Stove XXII was on Monday night, and like most of our Open Stove events, the guests got drunk. Not just because of the beer and wine, but because of the shots of Jameson tossed both into the food and down the throats of the patrons and chefs. It was a crazy night of Irish kitchen shenanigans, all in the spirit of St. Patty’s Day. Because we’re well into March, aren’t we? And it just seemed like the right time to start celebrating.
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It’s that time again. COOK is going to be releasing tickets for their April classes at 2pm on Monday and we have your monthly sneak peek right here. So pick the classes you want and be ready to make with the clicky-clicky on Monday afternoon before everything sells out.
COOK’s April Class Schedule
It is hard to believe sometimes that we have been doing Foobooz Open Stove Nights at COOK for as long as we have. But by the somewhat suspect accounting of the COOK staff, Wednesday night was our 21st outing and we celebrated it with two great teams, a potato-based challenge, shots of potato vodka, and cases of beer from those potato-loving Czechs behind Pilsner Urquell.
It was a wild night, full of drinking and rivalry and potato chip garnishes and coxcombs. But when the dust settled and the scores were tallied, there could be only one victor. And while only 20 or so people actually got to see the competition first-hand, we’ve come home with photo evidence of how things shook out (which is good, because everyone’s memories are probably a little bit fuzzy right now). So if you couldn’t be there yourself, click through the jump and check out what happened once the shots were poured and the tater tots hit the tables…
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If you’ve ever attempted to cut out gluten from your diet, you certainly realized—instantly, I’m guessing—that it severely limits your options as far as baked goods go. And what’s a world without cookies and cupcakes, I say?
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Last night was a special kind of night at the COOK thunderdome. Sure, it was the same kind of set-up we’ve been using since the start–two chefs enter, vying for ultimate victory, and we do our best to make them cry like pre-teen girls with our secret ingredients, trash-talk, funny nicknames, enforced drinking policies and ridiculously complicated challenges. But still, last night was special.
For starters, it was a Sbraga-vs-Sbraga battle, with Aaron Gottesman from the Fat Ham and Greg Garbacz from Sbraga battling it out. Then there was the dictum, handed down from their boss, Kevin Sbraga himself (who was kind enough to show up last night to keep an eye on his guys), that neither chef would be allowed to bring a sous chef with him, forcing them to nut up and just cook all on their own (something that has only happened one other time in the history of Open Stove, and that one was accidental). Oh, and to make things even better, we decided to make last night a Theme Night, with all the secret ingredients and challenges based on Kevin Sbraga’s winning run during season 7 of Top Chef.
So how did it all shake out? Well, we’ve got pictures from last night’s contest to show you if you couldn’t make it in person. But let’s just say that it takes a truly remarkable chef to turn cuttlefish, coconuts, wonton wrappers, bok choy, horned melon and six-foot stalks of un-trimmed sugar cane into edible dishes for twenty drunken foodniks. Especially when you have to cook half the night tied at the ankle to your opponent…
Show me the pictures