When I first heard about Cook, I was intrigued. Cook opened early this fall in the Rittenhouse Square area of Philadelphia. It’s a collaborative kitchen where chefs and other food and drink experts offer classes in an intimate, 16 seat setting. The classes are varied – some are demonstrations, some are hands on.
I had the opportunity to attend an event at Cook a few weeks ago sponsored by Mavea Inspired Water (I’ll be writing about Mavea for MNN later this week), and I loved the entire experience. Chef Massimo Bruno treated us to an evening of authentic Italian cooking – eleven courses of some of great food along with Italian wines. Chef Massimo cooked for us the way he cooks at his Italian Supper Club at his Kitchen Studio in Toronto.
You need to take a look at Cook’s class schedule to really get the gist of what goes on there. Classes can range from $60 to about $175 with classes in the evening that end up being full meals or those featuring chefs from restaurants like Le Bec Fin or The Capital Grill ranging on the higher end. Afternoon classes are definitely more affordable and usually would be of most interest to the DIY/Locavore crowd like bread making or canning.
Cook is small, but it manages to not only have a 16-seat collaborative kitchen but also a small store with kitchen gadgets, specialty food items and a whole wall of cookbooks. I was immediately drawn to the books for sale, and tried to see how many of the books the experts at Cook thought were worth selling were in my home collection (only 5). The shelves to the left are in a small nook behind the kitchen. It’s really no bigger than what you see there.
After the holidays, I hope to get back to Cook with my husband for one of their evening dinners so he can experience the food and the atmosphere of Cook. I want to thank Mavea, Chef Massimo and Cook for such a great evening.
If you’d like to check out Cook at one of their less expensive classes, let me suggest this Saturday’s Cooking With Tea Featuring Alexis Siemons of Teaspoons & Petals. She’ll teach you tea basics (different types of tea & proper steeping methods) and also how to infuse tea into simple sweet and savory dishes. Alexis served us tea after our meal at Cook, and I had no idea that I would enjoy milk oolong tea or green tea with lemon grass and ginger, but I really did.
My camera didn’t take the best photos, but if you’d like to see more of my evening at Cook and Chef Mossimo’s creations, take a look at the gallery below.