First Shot At Cook’s November Schedule

Terence Feury, Georges Perrier, Peirre Calmels and Tom McCusker of Honest Tom’s Tacos all have dates scheduled at Cook in November. So does Mitch Prensky from Supper, Brown Betty’s Norrinda Brown and Kyle Bernstein from Petrossian Caviar. And starting today at noon, all those classes (plus about twenty more) are going to open up for registration at Cook’s website.

But because you’re here and because you’re special, you’re going to get a quick, early preview so you can be ready the minute that registration goes live.  Check out the full list of classes for November (and their descriptions) after the jump.

Gone Fishin’ with Terence Feury of Fork

Tuesday, November 1


Fork’s Terence Feury, 2010’s Best of Philly™ winner for Best Chef, will kick off November by hook, line and sinkerin’ at a special class for all you fish-lovers out there. Chef Feury, who takes guests out fishing to catch their own dinners seasonally, will share his passion and knowledge for simple and sustainable seafood and demonstrate a handful of simple and fresh dishes you can prepare at home. Feury and Fork together have received the praise of many local and national publications, including the New York Times, USA Today, Town and Country, Food and Wine, Wine Spectator, Zagat’s and Gourmet. This is an under the sea feast not to be missed!

I Heart Mushrooms with Gianluca Demontis of Melograno

Thursday, November 3


Mushroom junkies take note: you will more than get your fix of fungi during this class thanks to Melograno’s Chef Gianluca Demontis! It’s the height of mushroom season and what better way to show your mushroom love than with an Italian menu featuring mushrooms in every dish. We’re talking all mushrooms, all different ways, all night long. Chef Demontis’ Melograno, a convivial trattoria and BYOB led by the Roman-born chef, has been awarded “three bells” by the Philadelphia Inquirer’s Craig Laban and featured in The New York Times and Bon Appetit “Top Tables”.

Holiday Baking with Norrinda Brown of Brown Betty Dessert Boutique

Sunday, November 6


‘Tis the season to get your bake on! Brown Betty, Philadelphia’s original cupcake mavens, will be bringing more than just their famous cupcake secrets to COOK. They will also teach you how to prepare their delectable apple brown betty and other delicious desserts. The ladies of Brown Betty, who have been featured on TLC and in print publications like O magazine and EveryDay with Rachael Ray, know their sweet treats and this is a perfect way to get into the holiday baking spirit. Rest assured, your sweet tooth will be satisfied during the class with lots of delicious sweet treats!

Contemporary Comfort Food with Nicholas Elmi Of Le Bec-Fin

Monday, November 7


Chef Nicholas Elmi has worked with some of the biggest names in New York City’s restaurant scene including Andre Soltner at Lutece, Cornelius Gallagher at Oceana and Rocco DiSpirto at Union Pacific Restaurant. Executive Chef at Le Bec-Fin since 2008, “Chef Nick” has kept the standards at Le Bec sky high and will demo a menu of hearty, contemporary comfort food at COOK – perfect fare as we enter into the colder months.

A Thanksgiving Feast with Mitch Prensky of Supper

Tuesday, November 8


The Thanksgiving menu is one we all know and love but Chef Mitch Prensky of Supper is making his second appearance at COOK to make sure we know how to do it up right. Turkey? Check. Stuffing? Check. Sides and desserts? Check. Chef Prensky will be preparing a Thanksgiving feast to get us in the spirit (and stretch our stomachs) a few weeks early and give us some tips and recipes for putting a new spin on some Thanksgiving classics.

Chocolate 101 with Christopher Curtin of Éclat Chocolate

Thursday, November 10


Many find themselves speechless after experiencing Best of Philly™ 2010 winner Éclat Chocolate, but not everyone. From Food & Wine to Vogue, Christopher Curtin’s award-winning chocolates and truffles have been getting lots of attention and it’s easy to see why. Curtin, a Master Chocolatier, spent twenty years honing his skills in the finest chocolate houses of Belgium, Switzerland, France, Germany, and Japan only to set up shop in the Philadelphia area.  For the class, Chris will talk about the raw ingredients of chocolate and the manufacturing process of chocolate while teaching how to make ganache followed by a sampling of finished product. Chris will also be bringing and talking about the extremely rare Pure Nacional chocolate, which was thought to have been extinct for the past 100 years. Éclat is the first company in the US to be making truffles from this chocolate and the story behind it is truly incredible.  Dinner will be served at this class.

Champagne Wishes and Caviar Dreams with Kyle Bernstein of Petrossian

Friday, November 11


Caviar and champagne are like music to COOK’s palate. Join Kyle Bernstein of Petrossian for a night of caviar tastings and pairings involving two of our favorite things: champagne and caviar. Petrossian is the premier buyer and importer of Russian caviar worldwide. The company dates back to the 1920s when two Armenian brothers first introduced Paris to the magic of caviar and, in doing so, founded their company which is still going strong today. Join COOK for a night of elegance and decadence and learn the difference between Ossetra, Alverta and Kaulga and why Beluga is no longer available in the United States.

Brining and Curing Holiday Meats with Chris Allen of Lotus Farm to Table

Sunday, November 13


Want to be the hit of Thanksgiving dinner this year? Learn the tips and techniques for brining your bird to juicy perfection. Chef Chris Allen, of Media’s Lotus Farm to Table restaurant, has the rare experience of also having worked as a farmer, and his class will show guests how to make the perfect proteins for your holiday dinner table including turkey and ham and many sumptuous sides.

Classic French Cuisine with Pierre Calmels of Bibou

Monday, November 14


Back by popular demand (and because we love him and his cooking), Pierre Calmels of Bibou blew some minds during his October class at COOK and we don’t see November going any differently. Though the modest Chef Calmels swears his food is typically French and is terribly humble about his abilities in the kitchen, the lightening speed with which his last class sold out tells a different story. His menu will feature highlights from the Bibou menu and include tips and techniques for turning your own kitchen into one that would get the French seal of approval.

Artisan Cheese Making with Patrick Feury of Nectar

Tuesday, November 15


A hit at COOK in October, Chef Patrick Feury, who received his artisan cheese making certification from the University of Vermont’s Vermont Institute of Artisan Cheese, is returning for an artisan cheese-making class where he will teach guests  how to make cheese at home. Additionally, he’ll demonstrate making condiments, cracker dough and bread for cheese. The class will include a lesson in and tasting of the area’s best cheeses as well as cheeses from the northeast. A complimentary dinner will be served during this class.

Sumptuous Seitan Dishes with Michael Cassady of Michael’s Savory Seitan

Wednesday, November 16


Seitan has been a part of ancient culinary traditions of Asia for centuries and was originally developed by Chinese Buddhist monks. Michael’s Savory Seitan, a vegan meat alternative, is made locally in small batches and can be used in a wide range of cooking styles as a healthy alternative to meat. Michael’s class will include tasty preparation and flavoring techniques that will provide many ideas for enjoying seitan in various dishes.

Seasonal Fall Fast, Fresh and Simple Dinner with Hope Cohen of TCN’s “Fast, Fresh and Simple”

Thursday, November 17


Hope Cohen, host of TCN’s new cooking show “Fast, Fresh and Simple”, began her culinary career at a very young age and has been taking the Philly food scene by storm ever since. Her CV is chock full of Philly’s top restaurants and she has worked, on-air and off, with some of the biggest chefs in the country. At COOK, Hope will share her experiences and passion for food. Her menu will include a collection of seasonal, fresh and quick dishes to cook during the week for your family but that also look and taste beautiful enough for entertaining friends on the weekends.

Mas Tacos with Tom McCusker of Honest Tom’s Tacos

Friday, November 18


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.

Cooking with Tea Featuring Alexis Siemons of Teaspoons & Petals

Saturday, November 19


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.

A Traditional Italian Sunday Supper with Sal Vetri

Sunday, November 20


Sal Vetri (AKA Marc’s dad) will be preparing an Italian feast you won’t want to miss! Vetri Sr., who can now be found in his son’s kitchen at Amis, will be making a traditional Italian Sunday supper including an antipasto course, rigatoni with Sal’s famous meatballs and ending with his lighter-than-air, Italian-style ricotta cheese pie. Mangia! Mangia!

Festivus for the Rest of Us with David Katz of Meme – SOLD OUT

Monday, November 21


Join Chef David Katz of Meme for a holiday feast for those of you looking for something different this holiday season. Whether you’re looking for an alternative to the usual Thanksgiving turkey or Christmas ham, Chef Katz will roast a leg of lamb and a rack of pork – and give you some inspiration for some new and different side dishes.

Oink! Oink! A Head to Tail Dinner with Jon Cichon of Lacroix

Tuesday, November 22


Lacroix’s Executive Restaurant Chef since 2010, Chef Jon Cichon, will prepare a head to tail pig feast for the pork lovers among us. Chef Cichon will talk about the different parts of the pig and how they can be used to minimize waste while creating a delicious multi-course menu. At Lacroix, Chef Cichon is known for his ability to create progressive flavor combinations that never fail to surprise and delight Lacroix’s guests – a talent he will no doubt be bringing with him to COOK.

A French Classic: Beef Bourguignon with Peter Woolsey of Bistrot La Minette

Friday, November 25


The French classic made famous and accessible to Americans by Julia Child in Mastering the Art of French Cooking is the perfect dish to learn for winter. Join Chef Peter Woolsey, of Bistrot La Minette, as he demonstrates what it takes to make the perfect boeuf bourguignon. The meat. The wine. The pearl onions. Chef Woolsey’s September class at COOK was so much fun we couldn’t think of anyone better to teach this French staple. We think Julia would approve.

Holiday Cocktails with Jillian Encarnacion and Resa Mueller of Twenty Manning Grill – SOLD OUT

Monday, November 28


What gets you into the holiday spirit more than some holiday spirits? Not much. Join Twenty Manning Grill’s award-winning mixology masters, Jillian and Resa, for an evening of cocktail making perfect for the holidays or anytime. The drinks which will take inspiration from David Wondrich’s book, Punch, will be sure to warm you up on a cold winter’s night. And don’t worry: we’ll feed you as well.

Spaghetti Bolognese with Georges Perrier (that’s right, Georges Perrier!) of Le Bec-Fin

Tuesday, November 29


Don’t let the whole French thing fool you. French master chef Georges Perrier is a genius when it comes to Italian cooking as well.  A brilliant teacher, Chef Perrier will be demonstrating how to make his homemade, signature Spaghetti Bolognese for 16 lucky guests. And then you get to eat it. Enough said.

Cook [Official website]

November Class Schedule [Goes live on Oct. 12 at 12pm]