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JOURNAL

Praesent commodo cursus magna, vel scelerisque nisl consectetur et. Curabitur blandit tempus porttitor. Fusce dapibus, tellus ac cursus commodo, tortor mauris condimentum nibh, ut fermentum massa justo sit amet risus. Cras mattis consectetur purus sit amet fermentum. Cras mattis consectetur purus sit amet fermentum.

 

COOK SPACE FRIDAY FEELS | A Seat At Our Table

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We’re a rather flavor focussed bunch here at Cook Space but, while there’s no denying our excitement for the upcoming Thanksgiving feast, what we’re really looking forward to is some IRL family facetime, hopefully with a slight reprieve from our collective screen addiction.  And though the dining table can be a space for debate (particularly in a month drowning in political posturing) we hope next week can be an opportunity for building bonds, not breaking them. 

 

So, as a somewhat touchy-feely group ourselves, we implore you to push aside any partisanship and give a little (or a lot) of love this season - from those displaced from their homes to those creating new ones in this country,there are many who could use, and who deserve it. 

 

From all of us here at Cook Space, we love you, and are thankful for you. 

xxx

 

 
#lifebeyondtherecipe

HOW TO HELP THE VICTIMS OF THE CALIFORNIAN WILD FIRES

From the American Red Cross to the LAFD Foundation, there are myriad ways to make a difference to those forced from their homes on the West Coast.

 

BRINGING AGRICULTURE BACK TO AFRICA

Leah Penniman, founder of Soul Fire Farm, dedicated to training black and Latinx farmers in growing techniques and practices from the African diaspora, has released “Farming While Black: Soul Fire Farm’s Practical Guide to Revolution on the Land”

 

THE EXTRA BUZZ IN YOUR BREW

Beer brands are now experimenting with the addition of cannabis to their IPAs. The munchies this holiday are gonna be epic.

 

A REMINDER OF OUR NATIONAL ROOTS

The upcoming holiday bears with it some painful reminders of our founding history, and one we’re still a long way from mending - in honor of Native American Heritage Month, three professionals share how they navigate the obstacles they’ve faced because of their heritage.

 

DIFFERENT KIND OF TURKEY TROT

Grab your bike (we all know you have one) and join Cranksgiving this weekend, part bike ride, part scavenger hunt, part food drive.

 

THE COFFEE WE’RE CRAVING

Redemption Roasters, a London based roasters, works tirelessly to help reintegrate young offenders successfully into society, training them in small batch roasting techniques and competition level barista skills. 

 

HOW WE’RE EATING OUR WAY THROUGH AN AMERICAN TALE

With Nick Offerman (aka. the best part of Parks and Rec) who narrates “Twain’s Feast”, an eight part series that explores recent cultural and political shifts in this country, through the author’s palate.

CURATING FOR A CAUSE

The International Humans Rights Art Festival hits NYC this weekend, partnering with artists whose work is based in the mystical/activist "I am" or "I should," as opposed to the political/religious/oppositional "you are" or "you should." 

 

THE GRACE IN PARTISAN POLITICS WE’VE BEEN CRAVING

Finding a surprising source in Saturday Night Live, two opposing sides came together as Dan Crenshaw appeared on Weekend update to graciously receive an apology from castmember Pete Davidson for his poor joke the previous week (but not before getting a few well deserved shots in himself)

 

COCKTAILS AGAINST CANCER

We’ll be sampling the delightful beverages whipped up by some of the tristate’s top female bartenders at Speed Rack this weekend, all proceeds of which go towards breast cancer research.

 

THE BOWLS HELPING US BEAT THE BRRRRR

What better way to combat the cold front than at this Sunday’s Ramen Summit


 

T H E    C O O K    S P A C E    C R E W
xxx

COOK SPACE FRIDAY FEELS | Potato, Pie & Hopefully Some Progress

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Thanksgiving is just around the corner, and while we love nothing more than to wax poetic about potato possibilities, and test variations on vegetarian side dishes, the events of this past week have helped remind us of the true meaning of the holiday. At Cook Space, we aspire to be a space to bring people together, to invite in a little conversation, a little laughter and a lot of love to a table made richer by the myriad backgrounds and perspectives sitting around it . We hope these priorities are ones that, in the not so distant future,  everyone can share in as part of their gatherings, whatever the occasion. Without these ingredients, the feast is flavorless. 

So, though we can, and should, be proud that  as a community  we showed up to be heard this past Tuesdaywe’ve still got a lot of work to do.

 
#lifebeyondtherecipe

 

THE MUSICIAN WITH A TASTE FOR MEZCAL

How Lykke Li puts her memories of Mexico City on the plate with her aguachile

 

THE THROWBACK WE’RE CHEERS-ING TO

Nothing wrong with a little 70’s inspiration for your next party (for more ways to wow your guests, join us for our Easy Entertaining Class next month!)

 

THE COOKBOOK WE’RE COVETING

“Cooking With Scraps” by Lindsay Jean-Hard of Food52 celebrates the often overlooked collateral that goes to waste when cooking.

 

WHAT THE BLUE WAVE MEANS FOR THE BLUE PLANET

How the results from this past Tuesday’s midterms mean for policies affecting climate change.

 

A BAKE SALE WORTH BACKING

Since its launch last year, Permanent Bake Sale has helped raise over $17,000 for such organizations as RAICESThe Young Center and RAINN, among others.

 

THE CHEF WE’RE COPYING FOR THE HOLIDAYS

One of our favorites, NYTimes Food Editor Melissa Clark, demonstrates how she makes Thanksgiving her favorite celebration of the year.

 

THE POSTERS WE’RE PUTTING UP EVERYWHERE

Writer and restaurateur, Karen Lebowitz has created these long overdue (and quite frankly, gorgeous) “what to do” posters to identify sexual harassment as a work safety issue.

 

HOW TO RUN A CAMPAIGN FOR CONGRESS FROM A TAQUERIA

Alexandria Ocasio-Cortez, the youngest woman ever elected to congress, credits working in the food industry with providing her with the most tangible indicator of our social inequities.

 

PIES WORTH PINING FOR

Getting pastry inspiration (and hunger pains) prepping for our upcoming Fall Pie Workshop next weekend with Top Chef contestant Nini Nguyen!

 

THE DIWALI DESSERT WE’RE DROOLING OVER

Gajar Ha Kalwa, a beautiful blend of carrots and cardamom, may be replacing the pumpkin pie to satiate our sweet tooth this Thanksgiving.

 

THE FIX THAT MAY BE FORBIDDEN FOR THE UNDER 16s

Gen Zers in Europe may need to come packing their IDs when getting their daily dose of Joe, after Costa Coffee implemented a policy permitting them to refuse coffee to anyone under 16. 

 

THE RESTAURANT SERVING UP LAUGHTER

Actor and beloved former Daily Show correspondent Aasif Mandvi hosts his one man show “Sakina Restaurant” this Sunday, highlighting the story of an Indian immigrant trying to make his way in America.


 

T H E    C O O K    S P A C E    C R E W
xxx

COOK SPACE FRIDAY FEELS | Fuel Your Freedom

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As we pack away our pumpkins and come down from our Halloween highs, we’re taking a more serious approach to the month ahead. For, as much as Cook Space is about food and revelry, at our heart and soul, we are all about community. As proud members of this collection of vibrant, diverse and active individuals in our beautiful borough of Brooklyn, we are even more proud to make ourselves heard alongside our neighbors at the polls this coming Tuesday. November 6th is election day. We let ourselves down two years ago when we failed to show up. Let’s not make that mistake again. 

 
#lifebeyondtherecipe

 

HOW THE FOOD INDUSTRY IS EMPOWERING ITS EMPLOYEES TO VOTE

Restaurants are making a concerted effort to ensure that employees are given the time off necessary to head to the polls. 

 

WHERE WE’RE HAPPY HOURING NEXT WEEK

At Raw Wine New York in Bushwick, dedicated to showcasing the world’s best low-intervention, organic, biodynamic wines from across the globe.

 

HOW WE’RE FEEDING THE FUTURE

One seed at a time with Row 7 

 

EATING TO AVOID EXTINCTION

How these Illinois farmers are keeping the American mule foot hog around…by putting it on the plate.

 

WHAT’S NEXT ON OUR NETFLIX QUEUE

Drama with a side of deliciousness. Get our tea sets ready after bingeing on the Kevin Spacey free final season of House of Cards, as The Great British Baking Show returns for another season on Netflix, November 9th.

 

THE RE-FRAMING OF THE FEMALE 

How the sensational Carrie Mae Weems uses her photography to weave a new narrative on the African American woman.

 

BOOK CLUBBING WITH THE BEST OF ‘EM

A conversation with the inimitable chef, Anita Lo, on her new cookbook “Solo: A Modern Cookbook for a Party of One” at our favorite neighborhood store, Books are Magic

 

THE SECRETS STASHED IN THE PANTRY OF THE BAREFOOT CONTESSA 

The Queen of comfort food, Ina Garten, shares her favorite ingredients that she always has on hand

 

THE NEW NEIGHBORS WE CAN’T WAIT TO MEET

Rare bookseller, Elizabeth Young, will open her new culinary bookstore, “Cooking, Cocktails and Culture” next month

 

THE NEW PODCAST ON OUR LIST

In The Field with Edible Brooklyn” will be inspiring us on all things planting, cooking and creating come its launch, November 16th

 

HOT TO MAKE A “MENU ITEM”

The process through which chef Jeremy Fox takes a humble chicken entree, from simple to star worthy

 

THE NEW FLICK WE’RE FAWNING OVER

“Moonlight” director Barry Jenkins’ interpretation of James Baldwin’s “If Beale Street Could Talk”

T H E    C O O K    S P A C E    C R E W
xxx

COOK SPACE FRIDAY FEELS | Trick or Treat Yo-self

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When we’re not destroying an impossible quantity of candy next week, we’ll be prepping our palates for a season full of holiday cooking classes, like Thanksgiving Sides and Jewish Comfort Food, whilst getting ready for gift giving season with our newly re-released Culinary Confidence series and Gift cards!

 

In the name of Planning with Purpose, (the workshop we’re thrilled to be delivering at this weekend’s Cherry Bombe University!) we advise / implore you to indulge in a little Fall refresh, roll up your sleeves and get that kitchen spic and span. We’re always advocates for having a clean workspace to make a magical mess in :)

 

If you’re looking for a cozier alternative to pounding the pavement this Halloween, there are still a few spots left in our Spooky Supper this coming Sunday, where you can create your own frightfully fabulous feast by our wood burning stove. Use code HALLOWEATS for 15% off!

 

Happy Halloween everyone!



#lifebeyondtherecipe
 

THE BOROUGH WE’RE BOOKING TABLES IN

How the revival of the Bronx food scene is rewriting the gentrification playbook

 

HOW THESE STYLISH SIBLINGS PRIORITIZE CRAFT IN THEIR CAREERS

The Danish duo Sophie and Frederik Bill Brahe, a jewelry designer and chef respectively, ensure creative story telling permeates each and every one of their endeavors. 

 

THE CANDY WE’RE CRAVING

Tricking for all of the 200 + KitKat treats next Wednesday night



WHERE WE’LL BE GETTING PUMPKIN-SPIRATION

At Pumpkitechture, the architectural pumpkin carving competition where 20 NYC design firms will compete to create the most innovative structures… out of pumpkins.

 

THE MICHELIN STAR PUSH TO BE MORE PRESENT 

Kudos to Daniel Humm for promoting putting our phones away and prioritizing connection over capturing for the ‘gram.

 

THE “ANTI-GALA” FOR AN EQUITABLE FOOD SYSTEM

How Just Food, the grass roots NYC organization with a mission to cultivate a food system rooted in racial, social and economic justice, has revamped it’s upcoming October 30th celebration to focus on Gathering. Activation. Liberation. and Appreciation.

 

YOU KNOW IT’S WINTER WHEN….

Smorgasburg moves indoors. Enjoy the last weekend of al fresco ramen burgers for the season!

 

WHO’S PRIORITIES WE’RE PUSHING

After explosive devices were sent to his offices, NYC champion Robert de Niro urges citizens to head to the polls, insisting that “votes are more powerful than bombs

 

THE FUTURE OF FERMENTATION IS HERE

And looking pretty saucy. David Zilber, head of the renowned fermentation lab at Noma, is changing the preservation game and dreaming up concoctions such as fermented coriander and banana bread miso 

 

THE CREPE THAT TAKES THE CAKE

How notoriously experimental pastry chef, Dominique Ansel, keeps it simple when craving a little nostalgia (always with a healthy dollop of Nutella)

 

THE FUTURE OF FOOD = ANTHROPODS

How the Food Loves Tech preview re-introduced us to edible insects as a means of addressing the issue of food scarcity



Don’t forget to snag your tickets to the inaugural Cherry Bombe University where our founder, Michelle Mannix will be joining a lineup of fabulous females to guide guests on how to plan with purpose and intention.

Tickets are on sale now!

 

T H E    C O O K    S P A C E    C R E W
xxx

COOK SPACE FRIDAY FEELS | Top Chef Queening and Holiday Dreaming

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Excuse us while we indulge in a little gleeful gloating.

Our beautiful, badass and beyond talented founding Culinary Director, Nini Nguyen, would never toot her own horn….so we’re doing it for her! She’s one of the extraordinarily talented chefs on the upcoming season of Top Chef and we could not be more excited for and inspired by her (already circling December 6th for a premiere party for the ages). Seize your chance to learn from this dynamo in her upcoming Vietnamese Cuisine and Brunch Breakdown classes next month. 

This NYC cold snap has us doubling up on wooly socks and daydreaming of twinkly lights and holiday parties. What could be more festive than building a beautiful meal in one of our private classes, before sitting down to enjoy it family style in our gorgeous dining room. For inquiries, shoot us a note at info@cookspacebrooklyn.com (act fast, before our calendar fills up for the season!).

In the meantime, we’ll just be here, prepping our winter coats with buttermilk biscuits and fried chicken. Sweater weather never tasted so good. 

Have a happy (and warm) weekend everyone.

 


#lifebeyondtherecipe
 

THE SWEETS WE’RE SWANNING OVER

Bird based pastries? Yes, please.

 

THE CREATIVES STEERING THE CULTURAL DISCOURSE

How six individuals are fearlessly forging their own individual paths.

 

THE EATING ETIQUETTE WE COULD ALL EMPLOY

How to chow down on your commute without offending your neighbors.

 

HOW WE’RE WARMING OUR BELLIES

With allll the whisky during the upcoming Rye Week celebration

 

WHAT WE’RE STREAMING 

Season 3 of the phenomenal “Migrant Kitchen”
 

THE KITCHEN INITIATIVE THAT’S CHANGING THE SOCIAL STANDARD FOR GOOD

How the Lee Initiative is making meaningful moves to foster the next generation of female food leaders

 

THE SOMMELIER SCANDAL WE’RE ALL WINE-ING ABOUT

A breakdown of the entire drinking debacle.

 

A SUSTAINABLE APPROACH TO SEA FORAGING

Watch Kirk Lombard, “The Sea Forager” demonstrate how to make your next fish fry up good for the planet and the plate.

 

A CHEF ICON SPEAKS TO HER FAILURES IN THE #METOO MOVEMENT

April Bloomfield, the female force of nature in a largely male dominated industry, has spoken out on her role in the abuse scandal at The Spotted Pig

 

THE YOUNG AND THE RESTLESS

Amandla Stenberg, star of the upcoming film adaptation of “The Hate U Give”, talks Black Lives Matter and how the younger generation is turning Hollywood on its head.

 

THE COMMUNITY COLLABORATION WE’RE CELEBRATING

After the abrupt closing of Pilotworks this past week, small food businesses across the borough have joined together to support those affected. To offer your help, check out Support Independent Food.

 

THE JOY WE’RE JONES-ING FOR

If anyone can bust through the bad news cycle with a smile, it’s Melissa McCarthy

Don’t forget to snag your tickets to the inaugural Cherry Bombe University where our founder, Michelle Mannix will be joining a lineup of fabulous females to guide guests on how to plan with purpose and intention.

Tickets are on sale now!

 

T H E    C O O K    S P A C E    C R E W
xxx