Class Archives COOKTuesday, January 3, 7pm. Cinder- Ale- A: Beer Dinner with Chef Jonathan Petruce and Garrett Williams of Cinder. No ifs, ands, or buts about it – Philly is a beer town. So when you open a beer- focused bar and restaurant, you’re wise to bring something new to the table. Cinder, located at 1.

Locust Streets, did just that. Owned by Teddy Sourias (BRU Craft & Wurst, U- Bahn, Uptown Beer Garden, Finn Mc. Cool’s), Cinder’s beverage program focuses on intriguing beers, ciders and wild ales, poured from a custom design system housed in copper pipes. Cinder’s kitchen is led by Jonathan Petruce (of the former Petruce, which earned three bells from Craig Laban) and features a menu of wood- fired pizzas, mussels, salads and small plates that highlight local ingredients. This January, Jonathan returns to COOK for a adventurous beer pairing dinner, along with General Manager Garrett Williams. This is a beer lover’s dream!

Wednesday, January 4, 7pm. Foobooz & Philadelphia Magazine Present Open Stove: XIVIII with Shadee Simmons of Broad Table Tavern vs. Kevin Watters of The Dutch. Two will enter, but only one will win — so burns the unforgiving flame of the Open Stove! Held every other month, this is a fast- paced and unpredictable competition between two chefs whose names may not yet be well known throughout the Philly dining scene.

In January, watch as Shadee Simmons of Broad Table Tavern battles Kevin Watters of The Dutch. COOK will provide mystery ingredients* and guests get to watch in wonder as the combatants come up with inventive and cutting- edge dishes on the fly. The best part? YOU get to be the judge! Please note that due to the nature of this cooking competition, dietary restrictions cannot be accommodated.

Friday, January 6, 7pm. COOKbook Author Series: “Indian Cooking: Popular Restaurant Dishes” with Rupen Rao. This January, Washington D. C. resident and Mumbai native, Rupen Rao, returns to COOK for an evening of flavor- packed Indian specialties. Rao, who has a line of cookbooks and spice blends, has made it his mission to take classic Indian cooking and adapt it to our day- to- day lifestyle here in the United States. Rupen’s January menu includes Beans Foogath (French beans with coconut); Nilgiri Machhchi (swordfish in green herb and coconut curry); Muttan Rassaywala (four- hour lamb stew) with Jeera Chawal (cumin scented white basmati rice); and Masala Chai. Guests will receive a copy of Rupen’s second cookbook “Indian Cooking: Popular Restaurant Dishes.”Saturday, January 7, 1pm.

COOKbook Author Series: “Ayurveda Cookbook” with Rupen Rao. Washington D. C. resident and Mumbai native Rupen Rao’s latest cookbook Ayurveda Cookbook is a divine blend of traditional Indian holistic science and traditional Indian recipes which will encourage beginners to develop an understanding of the Ayurveda lifestyle. The plethora of simple, home cooked recipes will enable them to apply their knowledge in the kitchen. Rupen’s line of cookbooks and spice blends help home cooks prepare Indian food at home without the hassle of finding exotic ingredients. Join us for a mindful afternoon menu of Rajma Chawal (red kidney bean curry with cauliflower potatoes pulao); Palak Paneer (Indian cheese in pureed spinach) with Rotis (wheat flatbread); and Indian Rice Pudding. Guests will receive a copy of Rupen’s “Ayurveda Cookbook.”Tuesday, January 1.

Pasta Making By Hand with Michael Vincent Ferrari of Res Ipsa. Soon to open on the 2. Walnut Street is Res Ipsa, a collaboration between Tyler and Nicole Akin of Stock and Mark Capriotti and Mark Corpus of Re.

Animator Coffee. Taking its name from the Latin phrase res ipsa loquitor (“the thing speaks for itself”), Res Ipsa will operate as a cafe during the day and in the evening will change over to a full- service restaurant – that also happens to serve excellent coffee! When we learned that Michael Vincent Ferrari would be in the Res Ipsa kitchen, we knew this meant one thing: there will be pasta! So for Res Ipsa’s COOK debut, Ferrari will be preparing a feast of endless pasta- bilities.

Ferrari will demonstrate how to prepare pasta dough by hand as well as how to roll a variety of pasta shapes. Sounds like a good time, but the real payoff in going to such a class is in eating the pasta! Carb- load with the best of them with a menu of Chicken Liver Mousse, Celery Root and Semolina Cracker; Grilled Calamari, Beans and Grilled Bread; Pici alle Vongole with parsley, garlic and chile; Gnocchi Sardi all’Arrabbiata with eggplant and basil; Trofie with mushroom and marjoram; Paccheri with wild boar ragu and oregano; and for dessert, Espresso Panna Cotta with orange and sesame.

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Mangia! Wednesday, January 1. Thinking Outside The (Bento) Box with Agus “Howie” Lukito of Yanako. Do you prefer to experience a variety of flavors and textures when you eat? If so, you’re pretty much guaranteed to be – or become – a fan of the Japanese bento box.

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Complete with an entree and an assortment of complementary sides, a bento meal turns eating into a fun culinary adventure. Agus “Howie” Lukito of Manayunk’s Yanako will demonstrate how to turn up the heat on familiar (and of course, delicious) ingredients, creating a presentation certain to wow your guests while you’re at it. After stints in NYC, most notably at Sushi Kato, Howie returned to the Philadelphia area, with posts at Mikado and Izumi. Howie is currently the head “itamae” of Yanako Restaurant, owned by Moon Krapugthong of Manayunk’s Chabaa Thai Bistro. Howie’s dinner will feature traditional bento staples: pork gyoza, age nasu, miso soup, house salad with ginger dressing, California roll, pan- seared salmon teriyaki, white rice and green tea crème brûlée. Watch Final Fantasy: The Spirits Within Putlocker here.

Select recipes will be provided. Thursday, January 1. Vegan Comfort Food Dinner with Beth Kaufman Strauss of Grateful Plate. Winter is coming… and we know what what you’re really craving: comfort food! Join veteran COOKing instructor and holistic health coach, Beth Kaufman Strauss of meal delivery service, Grateful Plate, for an evening dedicated to nostalgic comfort classics, vegan style.

For her return to COOK, Beth will demo and serve a menu consisting of: vegan matzoh ball soup; creamy polenta topped with nutty tempeh and lime jalapeño cashew cream; mushroom seitan shepard’s pie; and brownie sundae with banana ice cream and peanut butter sauce. Recipes will be provided. Friday, January 1. Three Springs Fruit Farm Dinner with Ben Wenk of Three Springs Fruit Farm and Chef Brian Ricci.

Located in beautiful Adams County, Pennsylvania, Three Springs Fruit Farm is a family- operated farm that brings fresh tree fruit, berries, tomatoes, vegetables, and products made with them to markets all over the Mid- Atlantic. Founded in 1. 90. Three Springs Fruit Farm is recognized by Food Alliance as among the best in their field for their commitment to progressive, sustainable growing practices and land management. So, you may be thinking, “A fruit farm dinner in January?” Seventh- generation grower Ben Wenk is coming to COOK this January to show you that with a little planning (i. Ben is pairing up with Chef Brian Ricci, whose cooking career began at NYC restaurateur Danny Meyer’s Tabla. After moving to Philadelphia, Chef Ricci held positions at Django, Supper, Pub & Kitchen, Kennett and Brick & Mortar, earning nods from Esquire and Travel & Leisure.

This is going to be one fruitful feast! Saturday, January 1.

Private Event with Joncarl Lachman of Noord, Neuf and The Dutch. Sunday, January 1. Cheese + Cocktails with Rocco Rainone of Di Bruno Bros. Jesse Cornell of Sky.

Garten and Whetstone. 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 Sky.

Garten and Whetstone as he leads guests on a cocktail and cheese pairing adventure alongside celebrated cheesemonger Rocco Rainone of Di Bruno Bros.