This is going to be one fruitful feast! 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 SkyGarten and Whetstone as he leads guests on a cocktail and cheese pairing adventure alongside celebrated cheesemonger Rocco Rainone of Di Bruno Bros.
The duo will create and demo a menu of five cocktails and select five cheeses to pair with them. Wednesday, January 18, 7pm Italy: Want to wow your guests with your creative cocktail creations? Want to get your home bar up and running without spending a fortune? Join Stephen Myers of Dynamic Beverage Consultants for an introductory crash course that will teach you everything you need to know to start making both classic and original cocktails at home.
Guests will receive history lessons and anecdotes on vodka, gin, rum and tequila, the four pillars of your home bar. Most importantly, we will make and drink! Shannon and Meagan will demo and serve three beloved sweet treats with a vegan twist: Sunday, January 22, 12pm Desayuno Done Right: Dios mio, this is gonna be good! Rouleau develops, executes and oversees the seasonal, globally-inspired tasting menus for which Sbraga is known. Be among 16 lucky guests to enjoy a dinner of porky pairings: Warm Duck Confit Salad with kohlrabi, cabbage, spinach, Asian pear, lentils and lingonberry mustard vinaigrette; Tavern Prawns with angel hair, winter squash, greens and spiced shellfish reduction; NY Strip with farro, parsnip and braised cippolini onion; and for dessert, Warm Donuts with vanilla chai, espresso, hazelnut and chocolate cream.
Saturday, January 28, 6pm Mano A Mano: Following chips and guacamole, guests will roll up their sleeves and help prepare a fiesta of chicken tinga tostadas served with refried beans, lettuce, pico de gallo, crema, cilantro, queso fresco and lime; mahi-mahi ceviche with guacamole, fresh fried tortilla chips and grilled pineapple salsa; grilled shrimp or chicken enchiladas with salsa rojo or verde, crema, rice, beans, lettuce and pico de gallo; and, of course, flan for dessert.
The ever-evolving 8-course and course tasting menus emphasize seasonal ingredients prepared with modern techniques that capture and amplify their inherent flavors. The term Mardi Gras or Fat Tuesday reflects the practice of eating rich, fatty foods before the ritual fasting of Lent. Adam is best known to Philadelphians for his time spent as Chef de Cuisine of Amada followed by his post at Lemon Hill.
Prior to his time in Philadelphia kitchens, Chef Zensinger attended Le Cordon Bleu in Atlanta and spent eight years living in the south, where he developed a true affinity for southern culinary culture. In , Zensinger and his wife Shelly, a fellow Philly restaurant veteran, founded June Allan, a catering business specializing in family-style Lowcountry cuisine. Join us, and laissez les bons temps rouler!
Friday, February 10, 6pm For the Love of Sparkling! Ashley will be pouring the following five varieties: Join Tom and Danielle for some sweet pairings: Tuesday, February 14, 7pm Viva La Chocolate: The most popular use of the cacao bean in pre-Columbian Mexico was to produce a hot chocolate drink nothing like the hot chocolate we know , but chocolate was incorporated in a number of traditional dishes.
With Loco Pez opening a second location in the Graduate Hospital area, Palazzo continues to explore the regional specialties of our southern neighbor. Feliz dia del amor! Friday, February 17, 7pm Restaurant Sneak Peek: Ange was born and raised in Malaysia and has spent the last 16 years in the USA, while Jamie was born in Singapore and settled in Australia before moving to Philadelphia.
The duo will create a four-course dinner in which you will also learn how to make the sauces and create very distinctive flavors when cuisines combine. Thursday, February 23, 7pm Destination Quebec: For his third COOK appearance, Joseph will be offering guests a taste of a place closer to home, but exciting nonetheless: Prior to opening Jet, Rex and Cafe Ynez, Jill has spent the last two decades working in the field as an archaeologist, which has consequently provided her with a bounty of wine knowledge. Focusing on healthy, creative cuisine that caters to all diets, the daily menu is entirely allergen-free gluten free, dairy free, egg free, peanut free, tree nut free, shellfish free and promotes the importance of local, organic and sustainable ingredients.
With jovial service, generous portions and an absence of pretense, his is home cooking done with technical know-how and finesse. Lily and Becca will walk guests through the preparation of the lemon cake batter, fresh raspberry curd, Italian meringue buttercream and how to use fresh compotes to color and flavor buttercream ; watercolor technique in buttercream; and gold leaf application.
Join Justin when he returns to COOK for a Southern sojourn, featuring a supper of hoecakes with pickled collards and benne seed; drop biscuits, jam and garlic herb butter; BBQ plate with brisket, pork, sausage, pickles, onions, Memphis BBQ sauce and bread; and what else?
Thursday, March 9, 6pm Semester Abroad: Join veteran bartender Jesse Cornell of SkyGarten as he leads guests on a globetrotting cocktail and cheese pairing adventure alongside celebrated cheesemonger Rocco Rainone of Di Bruno Bros. The travel itinerary includes the usual suspects — France, Italy, Spain — but expect some wild cards as well!
Beer in England pre-dates all other alcoholic drinks produced in the country and it has had an enormous influence on beer culture and history right here on our side of the pond. Garrett and Meredith will also brew an Anglo-inspired beer for guests to take home a few weeks later. Join pastry chef Aurora Wold-Shire for a memorable meringue making session.
For her COOK debut, Aurora will prepare three desserts which showcase the three distinct varieties of meringue: This is the perfect class for home bakers looking to expand their repertoire. By definition, dim sum refers to a style of Cantonese food prepared as small bite-sized or individual portions traditionally served in small steamer baskets or on small plates.
The Foolish Waffle duo will serve up a dim sum spread including a selection of dumplings pork potsticker, shrimp shumai, mushroom dumpling ; bun and wings pork belly bao and salt and pepper wings ; sticky rice and ribs; sticky rice in steamed banana leaves with ginger soy braised short rib; and a dessert trio liege waffle with sweetened condensed milk, egg custard tart and coconut cream sponge cake. Renowned particularly for its wine, Vino Nobile di Montepulciano, the Montepulciano region and brand have unquestionably helped Tuscany retain its privileged place on the world wine map.
But trust us, cry them no rivers — vegetarians are crafty cooks, swapping out proteins so that familiar foods remain just as satisfying. This class is sure to be a hit with vegetarians and meat-eaters alike.
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After years of working at prestigious restaurants Le Bec Fin, Avance and Lacroix to name a few , Chef Tova du Plessis decided to go back to her roots when she opened her first bakery. She took inspiration from the fresh-baked bread and pastries she would make alongside her mother as a child. Join him when he returns to COOK for a class all about baking with bacon. Guests will get to sample all four items and that sounds like a pretty great afternoon to us! Recipes will be provided! Restaurant, Pat moved to New York City where he led a baking department at Balthazar, churning out 15, handmade pastries per day.
And while croissants take serious training and technique, the perfect pie is a comparatively easy goal for the home baker to achieve. Aldine, located at 19th and Chestnut. At their Rittenhouse eatery, Chef George is known for taking no shortcuts, creating artfully composed plates that highlight house made ingredients. Though working in different cities for the past decade, they remained close friends and Hungry Pigeon is a project a long time in the making.
A native of Detroit, Scott trained in his hometown under charcuterie expert and award-winning chef, Brian Polcyn. Join Christina when she returns to COOK for a vegan brunch menu of French toast with blueberry maple compote; biscuits with mushroom gravy, avocado and hash; veggie eggless quiche, beet and field green salad; and strawberry cobbler. Restaurant, Pat moved to New York City where he led a baking department at the iconic Balthazar, churning out 15, handmade pastries per day. Philadelphia is now enjoying the fruits of that labor, and this April, sixteen lucky COOK guests will, too, as Pat bakes up a breakfast-for-dinner spread.
You butter not miss this one! Born and raised in Gueretaro, Jorge began his kitchen career working at Monkey Bar as a butcher before joining the crew at Tapika to work with David Walzog, whom he considers his mentor. Previously behind the bar at a. Saturday, April 15, 2pm Chocolate Lovers Anonymous: What more is there to say? No chocoholic should miss this special event! This April, Ferreri will prepare a springtime supper of Sicilian fare, including spring vegetable salad with spring onion-whey vinaigrette, almonds and pantaleo; Sicilian seafood stew with saffron, new potato and green chickpeas; lumache with snail bolognese; lamb shank with grapes, olives and potatoes; and for dessert, strawberry and rhubarb tart with basil cream and poppy seed.
Consisting of many small plates accompanied by various rice preparations, the rijsttafel dishes are undoubtedly Indonesian, although the custom was initiated by the Dutch in an effort to impress visitors with the exotic abundance of their colony. Diana Widjojo and Ena Widjojo of Hardena will showcase Indonesian staples including gado gado salad of blanched veggies in peanut dressing with water crackers ; oseng tempeh sauteed tofu and tempeh in sweet soy sauce ; ikan belado whole fish in red pepper sauce ; beef rendang six-hour beef stew in coconut milk and spices ; and kang kung sauteed watercress in shrimp sauce.
In , owner Francesco Amodeo, who grew up on the Amalfi Coast, launched his line of liqueurs in Washington DC, a line that now includes several amaro varieties. Every Wednesday night, Revolution Taco is offering a fresh interpretation on the chicken and rice dish. Sunday, April 23, 12pm Rock and Roll! So get ready to roll with veggie sushi, fresh summer rolls and burritos, as well as a rolled-up surprise sweet.
Honeypie Cooking provides homemade, nourishing food solutions to children, adults, and families. Shayna Marmar founded Honeypie Cooking in in California. Before moving to Philly in the fall of , Shayna lived in Oakland, CA, where she and her business were active in the thriving Bay Area food movement. Recommended for children ages Wednesday, April 26, 7pm Aloha Eats: Kiki who is originally from Hawaii and Hong Kong and Chris from the Philly area started the truck because they longed for Hawaiian food 5, miles away from the islands and wanted to share their experiences of what people eat in Hawaii with mainlanders.
Sunday, April 30, 2pm Challah Making with Carly Zimmerman of Challah For Hunger Challah for Hunger brings people together to bake and sell challah bread to raise money and awareness for social justice. Peggy will prepare three internationally-inspired pizzas that will each be complemented by a wine from the corresponding region.
Following a welcome sparkling wine Villa Sparina Brut Blanc de Blancs Metodo Classico , guests will enjoy Moroccan-inspired pizza with preserved lemons, olives and saffron cream paired with Domaine Ouled Thaleb Moroccan White Blend ; Spanish-inspired pizza with roasted pepper sauce, chorizo and manchego cheese paired with Vina Galana Syrah Rosado Tierra de Castilla Spain ; and Italian-inspired pizza with simple marinara, cured meats and mozzarella paired with Santo Stefano Primitivo IGT This class is a must for pizza and wine enthusiasts alike! Jerk Shrimp jumbo shrimp dressed in spicy jerk seasoning, herbs and spices and flame-grilled ; Citrus Garden Salad field greens, cucumber, grape tomatoes, avocado and shaved carrot drizzled with zesty sweet citrus dressing ; Curry Chicken chicken on-the-bone seasoned in curry powder and spices, simmered with herbs, finished with potatoes and carrots and served with steamed white rice ; Rum Cupcake moist, decadent Jamaican rum cake — extra on the Rum!
This is one Caribbean dream! Friday, May 12, 7pm Chairman of The Board: Pie season is here. Celebrate both with an afternoon focused on the great art of pie making. All you need to know about crusts, fillings, scraps and more will be covered by Danielle Amabile, pastry chef of Oyster House and Mission Taqueria. Patrick moved to Philadelphia, where while working on his Associates for Culinary Arts, he worked at Oyster house as a shucker. Following positions at Tinto, Gaslight, and il pittore, Patrick returned to Oyster House as a sous chef.
Pasta — from scratch, of course! A copy of Cook for Your Life is included in the class. Friday, May 19, 6pm Meant to Ferment: Guests will learn the basics of Kombucha making, as well as water kefir, how to concoct your favorite flavors and lots of other tips. Plus, enjoy a few cocktails using the fermented beverages and local spirits! Olga will also serve light bites that make use of fermentation: The class includes a Kombucha starter kit so you can put your new skills to good use! Saturday, May 20, 6pm Cookbook Author Series: He cooks a wide range of Italian dishes, but loves his pasta most of all.
He visits restaurants, cooking schools, markets, and food artisans across Italy and wherever Italians practice their craft. He is a citizen of both the United States and Italy. In his book Sunday Pasta: Join this certified pasta enthusiast at a special four-course pasta dinner: Each guest will receive a copy of the book that also provides fresh insights into key Italian ingredients, a guide to pasta shapes, and an Italian food glossary. Tuesday, May 23, 6pm Wine Wars: Guests will sample four pre-selected cheeses which are then paired with wines selected by both Skwer and Costanzo.
Wednesday, May 24, 6pm The Happiest Hour: This is the perfect class for inspiring selections that will satisfy all of your guests at your next summer soiree! The East Passyunk eatery where he works has garnered tons of praise for its entire Dutch and Northern European menu. Following his promotion, Whetstone has begun rolling out a new menu items, expanding beyond their signature, simple comfort foods and incorporating modern techniques and international influences.
Philly cheesesteak spring rolls; hand-rolled potato gnocchi with organic mushrooms, basil and white truffle oil; tagliatelle bolognese with braised veal, beef, pork and tomato sauce; and for dessert, vanilla bean panna cotta with seasonal berries. Thursday, June 8, 7pm Starr Series: Shannon and Meagan will demo and serve two desserts that scream summer, with a vegan twist: Shannon and Meagan will demo how to prepare shortbread crust, lemon pie filling, and eggless meringue as well as how to decorate and glaze fruit tarts. Saturday, June 10, 6pm Eat Your Veggies: RuThi is a vegetarian, so you guessed it — this one is a vegetarian feast, Argentine style!
The sister-sister duo will prepare an seasonal spread featuring parsley and garlic cashew vegan cheese topped with avocado and microgreens on sourdough bread toast; warm arugula salad with grilled figs, creamy goat cheese, roasted walnuts and balsamic dressing; potato gnocchi with vegetable sauce, grilled chanterelle mushrooms, crushed toasted hazelnuts and baby watercress; and for dessert, buckwheat flour pancake cooked with coconut oil, cream and fresh berries.
She will share how adopting an anti-inflammatory diet drastically improved her health, actionable steps for incorporating new nuts, seeds and spices into your daily life, and techniques for making the most out of fermented foods that promote good gut health. The eclectic gluten-free spread includes creamy vegan zucchini-basil soup with pickled fennel and Brazil nut pangritata; grilled romaine hearts with roasted shallots, artichoke hearts, and kefir green goddess dressing; turmeric-braised chicken thighs with quinoa pilaf, golden beets and leeks; and for dessert, golden milk chia pudding with cinnamon yogurt and spicy cashew-pepita brittle.
Tuesday, June 13, 7pm Seafood Shindig with George Sabatino of Aldine Chef George Sabatino has been a key fixture in acclaimed kitchens all around the city, working at such hotspots as Fork, Barbuzzo and Stateside before opening his 3-bell Aldine. At the Rittenhouse eatery, Chef George is known for taking no shortcuts, creating artfully composed plates that highlight house made ingredients.
This June, George returns to our kitchen for an evening of sensational summer seafood. Join us this June as Ned serves up a Tuscan feast, including shaved summer squash salad with stuffed squash blossoms and salsa rosa; anelloni rigate with cherry tomato, anchovy and oregano; smoked duck breast with Green Meadow Farm polenta, mixed baby lettuce and cherry agro dolce; and fig tart with honey gelato.
Laurel BYOB has garnered non-stop local and national praise from media and diners alike and was recently upgraded to an extremely rare 4-bells rating from Craig Laban of the Philadelphia Inquirer. So, yes, Nicholas has built a solid French repertoire that is constantly updated with influences from his travels, but for his June appearance at COOK, Nick is going back to his New England roots and will prepare an oyster bar themed menu.
Friday, June 23, 7pm Taking Stock: They frequently discussed their vision for their own restaurant, combining the use of whole animals and fine dining techniques with a casual feel. After going their own ways — Will working at Mercato and then Morimoto, Mike at Pumpkin and Kensington Quarters — they continued to talk about their dream of opening a restaurant. After months of planning, building and about a million visits to the permit office, Stockyard opened its doors in October Will and Mike put a whole lotta love and technique into each menu component. And while we highly recommend you go try each and every Stockyard sandwich, Will and Mike are skipping sandwiches for their COOK debut to show you that they have plenty other tricks up their sleeves.
Join Riley and Sara for some sweet pairings: Who needs dinner when you have wine and dessert? During Ramadan, food and drinks are only consumed before dawn and after sunset. With Ramadan ending on Sunday, June 25, Ange Branca of Sate Kampar will prepare a Malaysian version of iftar , the meal served at the end of the day during Ramadan to break the fast.
As an Islamic country with a penchant for food, Malaysia celebrates Ramadan at festive, communal iftan meals at markets aka Bazaar Ramadan where rows of vendors can stretch to two kilometers in length. Please note this meal is Halal. Joncarl continues to expand palates and bring exciting new flavors at Noord, his northern European BYOB and at The Dutch, his casual breakfast and lunch spot that combines elements of traditional Dutch fare with Pennsylvania Dutch cookery.
Join him when he returns to COOK for a night of distinctive dishes! Wednesday, June 28, 7pm Return of the Shack: And while the owner of Bistrot La Minette does indeed know classic French bistrot fare, you may not know he can make a mean lobster roll. Before summer gets away from you, come enjoy a menu of New England roadside favorites.
Woolsey is one of the most charismatic and entertaining COOK regulars, so this one is not to be missed! Tuesday, July 11, 7pm Summer in Jersey: So for a sneak peek of their soon-to-open Collingswood, New Jersey BYOB Hearthside, chefs Dominic Piperno and Aaron Gottesman are devoting their menu to all things Jersey, including summer gazpacho shooter; red snapper ceviche with melon and basil; poached shrimp with corn and tomato; spaghetti and crab; steamed cod with wilted greens and corn; and for dessert, peach pie. Summer is here — join us for a taste of all that Jersey has to offer!
Wednesday, July 12, 7pm Garces Series: Or just looking for some summer soiree inspiration? Also joining us will be Beverage Manager Matt Polzin, who will be shaking and stirring festive summer cocktails to get you in the spirit of summer. Christina Martin, a Philadelphia-based vegan chef and healthy food advocate, is returning to COOK this July to prove that gluten-free eaters can have their pasta and eat it too.
The Pros — Ned Maddock of Brigantessa vs. Two will enter, but only one will win — so burns the unforgiving flame of the Open Stove, a fast-paced and unpredictable competition between two chefs. Thursday, July 20, Thursday, July 20, 7pm Starr Series: Hummock Island oyster with blueberry and wasabi; Thai BBQ grilled corn with spicy mayo and shaved coconut; galbi kimbap kalbi beef maki with oshinko, cucumber, kimchi and Korean BBQ beef; hamachi kama grilled yellowtail with a red miso BBQ, scallion and lemon; wuxi ribs sweet Chinese BBQ ribs with Japanese potato salad; and for dessert, green tea crepe with sweet cream and strawberries.
Saturday, July 22, 2pm Ice Ice Baby! Peter will teach guests how to make maple bacon ice cream, banana blender sorbet, vanilla bean parfait and watermelon granita. With Peter at the helm of this class he has been recognized as a Rising Star Pastry Chef of Philadelphia through starchefs. Philly fave food truck Foolish Waffles creates whimsical waffles, both sweet and savory. Join Robin and Sandy for a brunch devoted to the mighty waffle, in all its Foolish forms: Tuesday, July 25, 7pm Wine and Swine: A Mediterranean influence brings recipes replete with garlic, tomatoes, fresh herbs and seafood.
Because of the mountainous country, without herds of dairy cattle, Provencal cooking uses very little milk and the sauces are not rich and heavy. In , he moved to Philadelphia and changed his focus to the kitchen. Here in Philly, he spent three years with Bistrot La Minette, working his way up from the garde-manger station to the lead Sous Chef. Recognizing Philadelphia as a culturally diverse restaurant community, Mel saw a void to fill as there was a lack of good traditional Colombian cuisine. Monday, July 31, 7pm Perfectly Perla: Born in the Philippines, Perla chef-owner Lou Boquila is passionate about creating innovative dishes and inspiring others to expand their palates.
His mission is to introduce guests to the distinctive food he has known since childhood. His experience began as a dishwasher at the renowned Knave of Hearts where he learned the operations of a kitchen. Along the way, Lou began to combine his culinary knowledge to best express his interpretation of Filipino food with a modern take. Monday, August 7, 5pm Private Event. And if all you can think of is Sicily, Matthew Gentile of Panorama will definitely expand your knowledge and palate of the Italian islands. Daniel has been slinging pies at pop-ups all around town to his devoted followers while he looks for a brick-and-mortar place to call home.
COOK is proud to host one such pop-up for 16 very lucky guests who will get a crash course on dough making and sauce preparation recipes will be provided.
Following a pizza making demo, guests will enjoy a menu of arugula salad with roasted red peppers and toasted pine nut, tossed in roasted garlic vinaigrette with fried cheese crisp; classic cheese pizza with mozzarella, tomato sauce, parmesan; veggie pizza with mozzarella, fontina, roasted cherry tomatoes, zucchini, pesto, arugula, parmesan; pepperoni pizza with mozzarella, tomato sauce, pepperoni, pickled long hots, roasted onions, manchego; and chorizo, corn and quail pizza with mozzarella, chorizo, sweet corn, quail egg and salsa verde.
Friday, August 11, 7pm On the Vedge of Glory: Recently, seventh generation Three Springs farmer Ben Wenk began using his apples to create small batches of dry cider which he sold at local farmers markets, and from these humble beginnings Ploughman Cider was born. With sixteen years of baking experience under his belt, Joe Launched Affinity Confections in Affinity creates seasonally inspired confections using premium all-natural ingredients. For his tutti fruity menu, Joe will prepare grilled peach with thyme mascarpone; blackberry tart with chocolate shortbread and chocolate covered berries; and macerated blueberry parfait.
This August, join Ferreri as he prepares a super Sicilian summertime supper say that three times!
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Join Matt Kemp of Shoon Sushi for an evening of sushi and sashimi making and eating. Guests will help prepare and roll out two doughs: Next Davis will show kids how to easily prepare three sauces, one in a mason jar shaken butter sauce and two in a mortar and pestle fresh marinara and herb pesto. Sounds like a good time, but the real payoff in going to such a class: This is the class for you! Since every meal should start with a cocktail, the duo will show you how to make a cordial or syrup that you can have on standby for an impromptu but impressive cocktail.
The surprise cocktail will be accompanied by a snack, followed by a filet of beef tartine, blue cheese and roasted garlic butter, radishes tips covered: Thursday, August 24, 7pm Tomato Time: Let Meredith Rebar of Home Brewed Events show you the beauty that is beer and how it can share flavor profiles similar to your favorite libations.
For beer novices and enthusiasts alike, Meredith will cover all things beer — its history, primary ingredients, brewing process and general beer trivia. Plus, during class, Meredith will walk you through the process of brewing a special sour beer, which will be bottled and dropped off at COOK for pickup at a later date. So if you usually go for cabernet or cocktails, Meredith will make a convert of you yet!
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Please note that a full dinner will not be served but there will be some light bites. Sunday, August 27, 1pm Newish Jewish: Pick up some baking tips that would make your bubbe proud! Wednesday, August 30, 7pm Garces Series: At Distrito, Chefs Joe Mikitish and Scott Henry oversee a menu that offers both approachable taqueria fare and modern Mexican small plates. Louis style pork ribs with apple cider glaze, grilled street corn and crisp summer bean salad; and in the spirit of summer, ice cream sandwiches with walnut cookie, pistachio ice cream and peppermint.
Join us for this delicious summer-in-the-city barbecue! Sunday, September 10, 2pm Challah Making with Carly Zimmerman of Challah For Hunger Challah for Hunger brings people together to bake and sell challah bread to raise money and awareness for social justice. Plus, this comes just in time for Rosh Hashanah and Yom Kippur! Thursday, September 14, 7pm The Philippine Machine: Modern Filipino with John Peralta of Roast Philly Homey and satisfying, the often-overlooked Filipino fare is based around a fascinating mix of colonial Spanish influence and centuries-old native tradition.
Roast Philly is a brand new food truck serving authentic Filipino cuisine, specializing in Cebu style lechon, a stuffed rotisserie suckling pig. Friday, September 15, 7pm Tofu is Your Friend: While highly nutritious, the bean curd block is by itself quite bland, but with technique and a little creativity, this vegetarian staple can serve as a blank canvas for full flavor. This dinner is vegetarian and dairy free. Sunday, September 17, 6pm Bao Down: During a former career in venture capital, Ni left a career in venture capital in hopes of opening her own restaurant.
We invite you to taste Taiwan and celebrate National Dumpling Day! For the past 16 years, they have worked side by side to create a casual neighborhood eatery serving fresh, locally sourced foods. Philly native Yoon began his culinary career as an unpaid apprentice at Le Bec Fin, followed by a post at Serpico before joining Little Fish as a sous chef.
There is new blood indeed at Little Fish, where Yoon prepares simple but bold, gimmick-free dishes. Please note that this dinner is not strictly pescetarian. Friday, September 22, 7pm Southeast Asia Fantasia: Sunday, September 24, 1pm Snack Attack! Recommended for ages 6 to This one is not to be missed! The always-charming Miss Rachel will demo and serve three dairy-free cheese selections: This October, Washington D. Summer in India happens from March to June, which is right before the monsoon season. Scorching heat delivers fresh ripe mangoes, cucumbers, corn and coconut.
In this class, we will celebrate summer in India with sundal salad chickpea, mango and coconut salad ; Kerala fish moilee cod in mild coconut sauce with lemon and curry leaf poha; butter chicken with garlic naan; and, of course, mango lassi. Tuesday, October 10, 7pm a. Since its opening, a. Thursday, October 12, 6: French onion; Pear, gorgonzola, and bacon; and pumpkin, sausage, and pecorino. Welcome the arrival of fall in a perfectly pizza kind of way! Christina is the founder of CookingtoNourish.
Tuesday, October 17, 7pm Wine and Swine Part 4: Join Chef Jorge Espinoza for a menu devoted to the ultra-luxe truffle: Can it get more decadent than this? Fork has been around for twenty years. He found that at Fork, where he is continuing the four tenets that Ellen has been honoring for two decades — seasonality, sustainability, community and collaboration. Those tenets are the inspiration for this special anniversary menu featuring a duo of small bites pickled beet, dill cream, smoked eel; and matsutake mushroom tea , followed by Sweet Amalia Oyster; local fish crudo; potato gnocchi with lamb ragu; whole roasted fish; and a surprise dessert.
Congratulations Fork, 20 looks great on you! How do you like them apples? And what better way to prepare than by mastering some new soup and stew recipes? Guests will enjoy a smoky, porky menu of Virginia ham with toasted sourdough, bitter greens and pickled root vegetables; broccoli with bacon, chiles and sesame; Birchrun Hills Red Cat ravioli with pork shoulder, broccoli rabe and smoked pork broth; BBQ pork spare ribs with celery root and green apples; and apple and sourdough fritters with caramel and smoked ice cream.
This October or shall we say Hog-tober , we are thrilled to welcome back Will Lindsay and Mike Metzger of Stockyard for a nose-to-tail celebration of the mighty pig. Stockyard is the brainchild of Lindsay and Metzger, who originally met while cooking at White Dog Cafe. And while we highly recommend you go try each and every Stockyard sandwich, Will and Mike are skipping sandwiches for one night, preparing pig party of whole hog proportions: Growing up in Aleppo, Syria, Chef Fimy followed closely as her mom prepared meals for family dinners and gatherings.
Monday, October 30, 7pm Old School vs. Luca will prepare the classics in their traditional form while Matthew will reimagine them, serving a contemporary treatment of each of the four dishes: In February , Philadelphia Inquirer restaurant critic Craig Laban revisited Panorama, which originally opened in , giving it an honorable three bells. Join us for an evening of old school meets new school! Sunday, November 5, 6pm Quack Attack! Join Maureen Stoebenau of The Avenue Delicatessen and Laura Frangiosa for a Thanksgiving primer that is sure to breathe new life into what has become a bit too cookie-cutter in our honest opinion.
Pick up some planning advice, prep tricks and menu inspiration as Maureen and Laura get us in the spirit and stretch our stomachs a few weeks early with a festive spread including chestnut bisque with bacon and chives; pomegranate, endive, parsley and walnut salad with sherry-thyme vinaigrette; smoked beer braised pork with mustard greens, maple-orange sweet potato mash and crispy onions; and baked apple in a cheddar pastry crust with cider brown butter caramel. Located in a former Blockbuster Video at 20th and Chestnut, owner Jane Guo offers uncompromising Sichuan cuisine in a neighborhood that was previously lacking in the Chinese fare department.
Saturday, November 11, 6pm Holiday Inspiration: Join Elizabette Andrade, food alchemist, writer, and nutritionist, when she returns to COOK for a 4-course, plant-based holiday dinner designed to inspire and transform the traditional holiday table. Friday, November 17, 6pm Praise The Gourd: Let Meredith Rebar of Home Brewed Events show you a variety of fall beers when it is actually feels like fall outside: The class will brew their very own beer during class with a beer style that is voted on by attendees available for pickup at a later date. Light bites will be served to accompany the beers.
Saturday, November 18, 1pm Mastering Coffee at Home: Baristas Erin Heuermann, Ryan Greensberg, Rachel Allison, Donovan Andrews and Ben SIlkes will be discussing the elements critical to a consistent and delicious coffee, as well as some insights into what they are looking for when sourcing coffee for roasting. Using a variety of brewing equipment, guests will then be broken into small groups to get an opportunity to work directly with these magic makers. Using Elixr crafted brew recipes, guests will learn the ins and outs of consistent and delicious coffee in your own home!
While a meal will not be served, a selection of pastries will be offered, courtesy of Machine Shop Boulangerie. Professional art educator Sue Puchowitz of CREATE will help kids create their own incredible, edible Thanksgiving turkey centerpiece, incorporating pumpkins, gourds, lollipops, marshmallows, feathers and treats on a skewer, collaged with the proper Pilgrim.
This tomato salad is a summertime must. The standout dressing takes these tasty ingredients to a brand-new level. It is a good gift to take when visiting a sick friend, too. For a pretty touch, top the soup with grated cheese and parsley. We enjoy it with jalapeno cheese buns. You can also serve it with warm garlic bread. Just use any seasonal green vegetables you like. I first made this for a shower…everyone raved about it. Now when I go to a potluck, I take it, and copies of the recipe. Our twist features shrimp, lime and plenty of avocado.
A fun and surprisingly hearty breakfast dish packed with flavor and richness. We take this spicy soup to rodeos on cool nights or sip it by a campfire. For toppings, try onions, avocado, cheese, jalapenos, sour cream and salsa. I created these while my sister was pregnant to satisfy a craving, and it really did the trick!
This simple yet elegant tart gives any casual get-together a touch of class. Nothing says summer like picking watermelon, tomatoes and raspberries, then tossing them together in a salad. The addition of grilled chicken makes it a satisfying yet still summery meal. This knockout shredded pork makes a healthy, delicious and hearty salad with black beans, corn, cotija cheese and plenty of fresh greens.
Since peaches and tomatoes are in season together, I like to blend them into a cool, delicious soup. My Italian-style grilled veggies have a wonderful sweet and sour dressing. Best of all, I pick the fresh veggies and herbs from my garden. This salad can be served as a cool and satisfying dinner or lunch. The delicious taste and smooth texture of avocados mixed with the crisp shrimp salad is heavenly. Slices of this pretty sandwich are great for any casual get-together. Add or change ingredients to your taste. I came up with this easy salad while brainstorming light, protein-filled recipes.
My vegetarian and vegan friends are especially big fans. My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this one is my favorite, and is in heavy rotation from November to April.
It has many incredibly devoted fans. The ingredients are available in my little Maine grocery store, too. I created this frittata recipe one day to use up some fresh yellow squash, zucchini and tomato. Give it different twist by trying it with whatever veggies you have on hand. This soup delivers a big bowl of fresh comfort—just ask my husband. Toppings like avocado, sour cream and tortilla strips are a must. My husband loves salads, and this flavorful chicken recipe is easy, nutritious and very tasty. Serve it over greens, tucked in a pita or rolled up in a tortilla.
I thought the original version of this dish was fine. When fresh garden tomatoes are available, I make this soup. The recipe looks like a lot of ingredients, but most of them are common pantry items. My grandparents grew pomegranates, pecans and walnuts and would send us some each year. Some of my best memories are the days I used to spend with my grandmother learning how to cook with her. A curry kick gives this egg salad big appeal.
We love it when the weather gets warm. Everyone who tastes my chili comments that it is restaurant-quality. Here is a recipe for cranberry sauce that is so simple and tasty you'll wonder why you ever bought canned. Enjoy the first few sips of Gaspereau Seyval Blanc to wet your palate as Chef Alan Crosby prepares your perfectly paired appetizer: Crab Cakes with old bay seasoning, curry aioli, mango salsa, and pea tenders.
The sweet crab and peas combine with the warming spice of the curry and salsa making this wine a double-ended success in the pairing category. The magnificent view, the delectable flavours, and the welcoming atmosphere will leave you with a deep breath, satisfied soul, and a smile. The Wine Lifestyle - Gaspereau Vineyards Seyval Blanc A staple varietal in the Nova Scotian white category, Seyval Blanc is a grape with a distinctive personality that allows it to seamlessly blend with other grapes, as well as to stand alone with equal beauty.
The winemaker expertly handled the grapes to make a wine that is full of fruit, but also has a nice bright profile. This is another great example of how a wine with high acidity and a slightly sweet, or off-dry structure, which our terroir is impeccably well built to produce, can show versatility on and off the table.
The predominant fruitiness of this wine makes it a pleasant sipping wine since the acidity balances the sweetness to keep the palate. Events run throughout the week culminating in the sampling-packed Grand Tastings events at the Cunard Center this Friday and Saturday. Well, why not start in your own region before you embark on the rest of the world? Nova Scotian wines are well represented at this show, especially the signature appellation Tidal Bay. Although all Tidal Bays have their own identity, those of you who enjoy wines of presence and vibrancy must visit the Devonian Coast Wineries table 51 and relish their Gaspereau Vineyards Tidal Bay.
Pale lemon in colour, this wine exemplifies flavours of meyer lemon zest and golden delicious apples on both the nose and the palate. And although this wine proved itself to be a delightful pairing for a cheese and charcuterie platter, that is just the tip of the iceberg when it comes to the versatility of this varietal. Riesling, a varietal that is known to most for its German heritage, was a large hit when sweeter wines were in fashion, but has since lost some of its mass appeal. The alcohol gives it weight and intensity, while the.
The peach and honeydew melon flavours combine to present a palate that dances with ripe fruits and bright energy. This local gem is a perfect example of how our terroir excels in the white wine category by delivering a lively and invigorating offering. It has a way of being fruit forward and vivid, but thanks to the acid structure provided by the cool climate ripening, it does not get cloying or flabby on the finish.
This varietal proudly showcases its natural sweetness, but does so in a balanced way. A wine such as this is also a great match for a variety of different cuisines—from spicy Thai dishes to creamy seafood options. If you happen to have the. Fruit characteristics of cranberry and cherry are accompanied by vanilla and cedar flavours contributed by the gentle use of Hungarian and French oak.
Traditionally the wines of this region are more acid based with virtually no tannin presence. A complex blend of kiwi, youthful pineapple, and a touch of anise are noted on the nose.
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It is perfect for our climate as it naturally shows resistance to common vineyard problems such as mildew, and ripens just enough to produce wines in the classic regional style—light in body with crisp acidity. This particular wine not only shows these traditional characteristics, but also manages to layer many flavours.
The dominant flavours of lime and granny smith apple combine to offer a clean and vibrant experience that is perfect for when you crave a refreshing white wine. This wine is also perfect to use in acid driven dishes due to the same characteristic acid that. Serve this easy pairing at your next gathering and your guests will swear they can feel our invigorating maritime air ….
A blend of the familiar local varietal Marechal Foch and the lesser-known Marquette red grapes presents the purity of fruit with ease. With no bumps along this tasting ride, this silky-smooth wine is sure to fit the bill any day of the week. One of the best things about the diversity of wines available on the market today is that it allows us to find different wines for varying circumstances. Everybody needs a special occasion bubbly in their repertoire, as well as a crisp white wine for a sunny hot day. We also need that bottle of red wine that we can crack open when a friend or neighbour pops in to say hello and feel confident it is both.
Finished off with a light drizzle of olive oil and fresh parsley. As with all Rieslings, this wine is quite high in acid—which makes it. This wine will first approach you with notes of mint and blueberry on the nose, and then follow with fresh pomegranate on the palate, along with a tart blackberry bramble. Due to the northern climate of Nova Scotia, these grapes are more fresh and acid driven than other New World regions that produce red wine. This acidity may be considered a handicap at first glance, but it can be a significant strength when used correctly.
You see, acid driven wines are key when consuming foods of high fat or salt and make a wonderful accompaniment to foods in the summer due to the low alcohol and freshness this wine exhibits. It prevents the wine from feeling too. The fruitiness and hint of residual sugar in 4 Skins balances the spice of the sausage and can also hold up to the sweet nature of the fennel and red pepper used in the dish. Aside from the obvious maple flavours most would expect from this wine, you will also be tempted by the toasted caramel, spicy clove, and creamy butterscotch flavours that coat your palate.
The buttery texture of this wine lingers on the finish with a mouth coating richness that exemplifies luxury. I am sure many of you are wondering exactly what Maple wine is. Sweet but not cloying, and just enough savoury components to keep it from being one dimensional. At the Bols Around the World Competition this was named one of the top five cocktails in the world and one of the key ingredients was none other than our Maple Wine. Pinot Grigio lovers will be in their comfort zone with the crowd pleasing nature of this wine, but also pleasantly surprised by how much of their preferred flavours are packed in this particular blend.
The Pinot Grigio will do as it is famously known for, which is to be in the middle ground on acid, body, and sweetness. Can't make it to Lunenburg? Host your own fish fry at home! Here is the recipe. The Wine Lifestyle - Gaspereau Tidal Bay With mesmerizing hints of rose gold to the eye, Gaspereau Vineyards Tidal Bay is designed for people who appreciate bold and personality filled wines.
Aromas of orange marmalade and baked peach cobbler are followed by an apple and citrus filled palate. The finish is bright with a mouthwatering acidity that keeps it fresh. A unique blend of Seyval blanc, Vidal blanc, Chardonnay, and New York Muscat—a broad range of nuances come together to form nice complexity in this wine. The Muscat makes a significant contribution to the aromatics of this wine providing the exotic fruit component.
The remaining three varietals work together to balance the wine and add the crisp fresh fruits and a. Come celebrate the solstice on our sunny patio, try our newest wines, and explore our beautiful vineyard as we officially kick off summer. There will be tastings, a door prize, wine sales, and more. With grapes from the estate vineyard, the criteria for fresh fruit, striking acidity, and a vein of minerality are all showcased with ease.
All local wineries have their own recipe for this blend, but if you seek a sleek, refined and crisp expression of this style look no further. It takes deft craftsmanship to make a well-balanced wine, regardless of the region it comes from. The cooler the region, the more challenging this is due to the shortened growing season, which makes ripening the grapes less predictable.
This particular Tidal Bay caught my. This medium-bodied red wine has a mix of blueberry, plum, and dark cherry sprinkled with a touch of savoury cinnamon. The mouth-feel is soft, yet rich, as if drinking liquid velvet. The finale leaves you with a touch of acid and well-integrated mild tannins, which prevents the wine from being flabby. It has everything you want from a red wine: The Saturday Night Burger Make Gina's Red your go-to wine every time you prepare burgers at home, or treat yourself to The Saturday Night Burger at Rhubarb Restaurant and let this perfectly crafted gourmet burger allow you to just sit back and enjoy the culinary ride.
The balance of varietals used provides a mix of delicate flowers, stone fruit nuances including peach and apricot, and juicy pear flavours. Imagine the existence of an all-day wine Grab another bottle to keep you company as you go on your way Experience the precision of this pairing and how one plus one can equal way more than two Immediately, you will be intrigued by the intoxicating aroma of the Gaspereau Vineyards Muscat that displays juicy lychee fruit, fragrant rose petals, and an exotic spice blend. As you take your first sip, these flavours combine with ripe grapefruit notes that end with a dry yes, dry!
Although the initial impression of this wine would provide an expectation of sweetness due to its abundant aromatic nature, the dry and fresh palate excite you with something totally different. Being intensely perfumed, with floral and tropical notes, this style of wine is a perfect. The Wine Lifestyle - Jost Leon Millot This medium bodied red will deliver layers of plum, bright red cherry, and sun kissed raisins, on your palate. More subtle notes of vanilla and cinnamon follow, leaving no hard edges on the silky finish.
One common item that fits into this category, and is a staple of our East Coast cuisine, is Atlantic salmon. A flavourful and bold tasting fish, it can work well with a full bodied white wine, but also pairs with red wine if the wine is chosen properly. If you are fond of the latter option be sure to choose a red that has good acidity that can cut through the fatty nature of the.
The Wine Lifestyle - Jost Tidal Bay This medium straw-coloured white delivers loads of pineapple, restrained saline, and lime zest leading to a round, yet lively texture. As you take your first sip, you will be engaged by the appealing flavours, which are followed by a mouthwatering and clean finish that ultimately enhances the tasting experience of this wine. Jost Vineyards Tidal Bay embodies the essence of classic Nova Scotian wines, embracing the cool climate and delicate grapes the terroir is best at developing.
Go ahead and explore pairing Jost Tidal Bay with many of your own favorite. The effervescent nature of the wine keeps the intense fruit profile still light on its feet and delivers a bold, yet delicate combination. The beauty of frizzante style wines is their versatility for both when and where to drink them. The wine performs a bit of a trick, too. Sweet and musky, it manages to stay lively and light at just 8. Read full article at Globe and Mail. Read a review by David Hodges. Over attendees enjoyed a fabulous day of sunshine, wine, gourmet food and foot-stomping performances by Bruce Guthro, J.
Check out more photos from this fun event on our Facebook page! Photos by Darren Pittman. Mercator takes us into a world of premium, estate-select and cellared wines that can rival the best the world has to offer. Purchase Wine We can ship anywhere in the world. We accept Visa or MasterCard. We ship via Canada Post. To place an order please contact: Careers Our values are at the root of all we do at Devonian Coast Wineries. While it is an exhilarating time to be part of one of the world's fine emerging wine regions, it is even more exciting to be part of the Devonian Coast team.
We are a group of passionate individuals who care deeply about our craft and are excited to play a role in building our company and reputation. We will definitely enhance and grow your kitchen, event planning, customer service and local wine knowledge during your tenure with us. Each season we host a number of festivals and music events on our acre vineyard.
Our private delivery van can bring your order directly from our winery to many Nova Scotia locations and offers free delivery on a minimum one case order. Should you not be located within our delivery route your shipping cost is dependent on destination and we will make every effort to ensure the most reliable and economical method of shipping.
We specialize in pairing our award-winning wines with your menu. We are interested in working with your sommelier, chef or catering manager to choose wines that fit your seasonal or signature offerings. Training to familiarize your staff with our products Menu creation For up-to-date licensee pricing and a complete list of Jost. Mercator Vineyards Situated on a bluff above the historic Acadian dykelands, Mercator Vineyards sits at the point where the Cornwallis River enters the tidal bay of the Minas Basin. Mercator Vineyards is devoted entirely to growing exceptional grapes and making extraordinary limited edition wines.
Best known for outstanding Rieslings, Gaspereau Vineyards specializes in fruit forward, terroir driven aromatic white and robust red wines. A pioneer of the Nova Scotia wine industry, Jost Vineyards produces distinctive wines and styles, which have won hundreds of national and international awards.
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Awards Over the past 30 years, our wines have received hundreds of national and international awards and accolades from the most credible and relevant judging panels and wine reviewers in the industry. More than a testament to the exceptional skill and knowledge of our winemakers, the awards represent the extraordinary quality consumers can expect from Nova Scotia wines.
Among our many recent awards are:. To find out more about the facilities at Jost Vineyards,. History Nova Scotia Wine Although grape growing in Nova Scotia has been tied to early French settlers in Annapolis County during the s, the present-day Nova Scotia wine industry is generally considered to have begun in the late s.
The first variety was Marechal Foch. Nova Scotia, as in the case of all grape growing regions, has its own unique terroir. Nova Scotia is considered a cool climate. Nova Scotia has a short growing season 5. Nova Scotia has cold winters. Temperatures can typically get to minus 25 degrees Celsius for a few days at a time. This can put a lot of stress on the plant.
Nova Scotia has a wide variability in precipitation. Nova Scotia as a Wine. The name Tidal Bay was inspired by the influence of the sea on all of the wineries located across the province. Although all Tidal Bay wines must follow the same set of standards, each wine is slightly different from one another, and wineries are able to uniquely express their individuality within their Tidal Bay wines. Amongst these sub species we find the many Vitis Vinifera which predominate the world of wine as well as other species which may be genetically crossed with Vitis Vinfera or physically joined as in the process of.
Devonian Coast Wineries unites their love of wine and of Atlantic Canada. Each of our award-winning wineries: Our team of winemakers and sommeliers has the passion and expertise to curate an extraordinary portfolio of varietal-focused wines that best fit our Atlantic Canadian lifestyle. Growers Capturing the Complexity of Our Coastal Terroir While our Devonian Coast family of wineries has a combined growing area of over acres, we also work directly with local grape growers from across Nova Scotia to source grapes from an additional acres. Each of our growers has a unique story.
Some have been in the business of farming grapes for decades; others are newer to the industry. Farming a landscape shaped by the long-departed glaciers of the last ice age, in a climate moderated by the ocean currents that bathe Nova Scotia in the warmth of the Gulf Stream, our growers. Gaspereau Vineyards Nestled in the rolling hills of the sun-kissed Gaspereau Valley we are a boutique winery situated on a 50 acre vineyard 3km south of Wolfville, Nova Scotia.
Jost creates wines for all occasions and every palate. Handcrafted from the finest grapes, fruit or maple from Atlantic Canada and combined with time-honoured winemaking techniques, we create modern and elegant specialty wines. At Devonian Coast Wineries, our passion for wine and love of our Atlantic Canada home are the heart of our commitment to excellence and innovation.
Each of our Devonian Coast vineyards finds distinction by celebrating the nuances of their unique terroir and embracing the expertise of our winemakers. Together they are united in a single goal: Our wines are a pure expression of our coastal terroir.
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