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603 Bergen Street
Brooklyn, NY, 11238
United States

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JOURNAL

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COOK SPACE FRIDAY FEELS | Calamari, Kimchi and Kitchari

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As the sun sets earlier and (the stakes climb higher), we’re squeezing every last drop from this juicy gem of a summer with a course load fit for royalty all August long - from the decadent at our Wednesday Fish Fry to the divine at our Ayurvedic Brunch on the 25th, we’re rounding out the season in style AND substance. 

Kitchen conversations this week…
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THE HOME COOKS’ CASE

At a time when home-based businesses are booming, New Jersey regulations still limit the profit earning abilities of the state’s home cooks…but things are about to change.

WHAT WE’RE READING

It’s a staple on our dining room table each weekend, but this particular NYTimes Sunday Magazine, dedicated to the 1619 project, a retrospective on 400 years since the advent of slavery in the United States, is a must read.

OUR KIND OF “RECIPES”

A cookbook from and for the creatives among us (Joyce Carol Oates’ “recipe in defiance of grief” is a particular favorite).

POSITIVE PSYCHOLOGY AND PLANNING WITH PURPOSE

In his most recent interview on Dax Shepard’s fabulous podcast, Armchair Expert, Tal Ben Shahar highlights the importance of ritualizing positive behaviors and writing things down. Join us for ourPlanning with Purpose workshop on September 16th, for a guided course in how to prioritize your goals through practiced mindfulness and intentional awareness, and begin Seizing Your Days.

THE CHILDREN’S CHEF

It’s never too early to start cultivating culinary confidence, as evidenced by instagram’s newest miniature maven in the kitchen,The Tiny Chef.

CELEBRATING SALMON

Catherine Bailey and Robert Petravic, owners of one of our favorite iconic pottery and home goods store, Heath Ceramics, travel to Alaska each summer to forage, fish and feast.. Join us for ourSalmon, Butchery + Cookery class in September, to replicate their resourcefulness. 

LUNCHING LIKE LAZARUS

We’re always inspired to see what our friend Lazarus Lynch is up to,a supporter and member of the Cook Space community since its infancy.

IZAKAYA EATS

The infatuation with Japanese culture, design and food, has been steadily climbing for the last decade. Now, you can be the okonomiyaki master, at our Japanese Street Food class on October 18th.

SUMMER SEAFOOD STAPLES

With September in our sights, we’re squeezing out every last morsel of Summer and, while we can’t all skip town and head to New England’s famed seafood shacks, we’re bringing the Fish Fry to Brooklyn next Wednesday.

THE DEATH OF DESIGNER DINING IN

Dean & Deluca were the darlings of the bougie boutique grocery scene, stocking high price condiments and a more “sophisticated shopping experience”. As it closes its doors, we’re shifting our focus to how to prioritize what’s already in our pantry, as we move away from the era of bohemian consumerism. 

NOTHING FANCY

While we prefer to cook free from the strictures of recipes, we’re self admitted cookbook addicts. Alison Roman, a home cook after our own hearts with her intuitive and creative approach in the kitchen, has a new, beautiful book on the horizon and we. can’t. wait.

SEOUL SNACKING

As you await our hotly anticipated Seoul Street Food Class, feel freeto hoard these addictive Korean Gosomi Cookies. 



#lifebeyondtherecipe

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

xxx

COOK SPACE FRIDAY FEELS | Planning with Purpose and Cooking with Creativity

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The August heat has hit with a vengeance and brought the simmering cauldron of political chaos to boiling point. As Britain gains its own follically impaired buffoon at the helm of government, the world loses one of its most cherished voices, and we are all the worse for both. But, even in the face of this occasionally bleak and often embarrassing state of public affairs, there are those we can look to who prioritize positivity over anger, and look to build bridges rather than barriers.

It is with this in mind that we look toward a Fall filled with opportunities to eat some sensational meals, to engage with our community, and to expand our horizons, be it with our Planning with Purpose workshops, or our signature Culinary Confidence Series.  We’re using this season to let go of what doesn’t serve us as, in the timeless words of one of our greatest writers, “If you wanna fly, you gotta give up the shit that weighs you down”.

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Kitchen conversations this week…
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THE POWER ON THE PAGE

She may be gone, but Toni Morrison’s words and their capacity to inspire change, live on. She reminds us what it means to be mindful of how we engage with one another, noting that “Oppressive language does more than represent violence. It is violence.”

STREET FOOD SANS SIDEWALK

Though it may be tough to snag a seat at Dave Chang’s new Singaporean street food restaurant, Bosie Tea Parlor, we’ve got you covered with Latin American Street FoodSeoul Street Food, and Japanese Street Food on our roster.

OFFICE PARTY EATS

Don’t fancy yelling to a colleague across a crowded restaurant? Host your next work party with us in our private dining room (where you pick the menu and the playlist!)

THE CLIMB OF THE CLIMATE CRISIS

Thought it’s hardly news at this point, it bears repeating over and over again - we are eroding our environment at an alarming click, through diet, deforestation and agriculture...but we can fix it, if we act immediately. 


SAVORING SAN FRANCISCO

Currently scouring travel sites for deals to visit 24 year old Simileoluwa Adebajo’s new restaurant on the West Coast, the Golden Gate City’s first Nigerian eatery.


MAXIMIZING THE MARKET

With Fall fast approaching, and with it, some of our absolute favorite produce. Want to take advantage of the best the season has to offer?Sign up for our almost perpetually sold out Market to Table class 


PASTA PERFECTION

Want to ace al dente Italian? Our pasta classes sell out fast so don’t sleep on em.


EQUAL RIGHTS ALCOHOL

We prefer our booze bigotry free, so are happy to see Great Britain taking a stand against sexist monikers for local brews.


BETTER BAR BITES

With new spots opening around the borough catering to vegan customers, our health-centric courses like Ayurvedic Brunch andGluten Free Italian are bang on trend.


MEATHEADS

Understanding nose to tail cooking needn’t be reserved exclusively for the omnivores among us. Join us for our Whole Animal Series, including Duck, Salmon and Suckling Pig Butchery + Cooking classes.


WHAT WE’RE LISTENING TO

The Cereal Magazine Summer playlist of our dreams.


TOMATO TOWN

At next weekend’s Feasting the North Fork Event  we’ll be hosting a gorgeous heirloom tomato bites  bar, because, as instagram has proven, it’s #tomatotime



#lifebeyondtherecipe

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

xxx

COOK SPACE FRIDAY FEELS | An August for Good Eats

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The NYC restaurant industry has seen a fair few moving boxes of late, as a food dynasty duo parts ways , another joins forces and a West Coast transplant announces her return to her East Coast stomping grounds. And for us, after just packing up a few of our must have kitchen tools for our sensational inaugural pop up on the North Fork last weekend, our August pop up events have already been billed as a top pick for how to spend your last weeks of summer. 

This week was doubly divine, as we celebrated the birth of the beautiful and badass boss babe that is Michelle Mannix. As a female founder, changing the way we think about how we feed ourselves and the ones we love, Michelle has been busting through industry barriers with her telltale generosity, passion and hilarity for decades. For the uninitiated, below are just a few of the reasons we absolutely love her.
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Moments with Michelle…

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GOOP : My Morning Routine - Farm Fresh Eggs & a Brooklyn Bike Ride…

REMODELISTA: The Effortlessly Cool Chef’s Apartment...

MEDIUM: Embracing Life’s Little Messes…

CHERRY BOMBE: It Ain’t Easy Being a Small Business Owner…

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Kitchen conversations this week…
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DOUBLE TROUBLE

From our perspective, all that the instant pot craze feeds is a culture of convenience, but the double boiler, an apparatus that breathes new life into much loved leftovers, is an apparatus we can get behind.

SEAFOOD SMARTS

Fear of fish preparation can mean we often stick to what we knowand what’s common. To broaden your seafood skills, join us for ourSushi Making class, our Fish Fry Fish 101 or Salmon Butchery + Cookery class (can you tell we’re pretty fond of fish?)

BITES &  BEATS

Afropunk, the annual festival of black music and culture flagged as “a tapestry of indulgences” returns August 24th, and we’re salivating over their lineup of tunes and tasty treats which include FKA Twigs and Cachapas y Mas.

KATZ’ CULTURE

If you can’t make it to the Metropolitan Museum of Art’s Cafeteria between now and Labor day to sample the Katz’ pastrami pop up, don’t despair. Our Jewish Deli Favorites class will surely satiate your love for lox.

CULINARY CURE FOR POVERTY

The Melting Pot, a foundation built to drive social progress and combat poverty through culinary initiatives is yet further evidence that food can create change.

GOOD GUT FOOD

While Red Lobster’s new Gluten Free Cheddar Bar Biscuit Mix may seem appealing, we’re pretty confident our Ayurvedic Brunch andGluten Free Italian classes will leave both your belly and your taste buds much happier.

WOMEN WINE CLUB

As we make plans to sustain Summer for as long as possible with our September 6th Oysters and Rose class, we’re excited to see the number of women changing the game in oenology.

HEIRLOOM APPETITES

Our Feasting the North Fork Event on August 17th in beautiful Orient, features a build your own summer bites bar, giving you the chance to test the accuracy of your August Tomato-scope.


#lifebeyondtherecipe

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

xxx

COOK SPACE FRIDAY FEELS | A Sticky Fingered Summer Celebration

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Immobility seems to be the theme of the month what with Europe in a deadlock over Brexit and New York in a stagnant sweaty sun-daze, leaving us eager for a little freshness to our summer menu, both in and out of the kitchen. And while “hard coffee” isn’t quite the newness we had in mind, we’re delighted by the increasing public interest in self-care through cooking - less than two years in, we’ve reached 1,000 sales and, to say thank you, we’re celebrating with $20 off all classes purchased between now and August 1st with the code THOUSAND. Join us in our Prospect Heights studio as we make mealtime magical again!

AUGUST NORTH FORK ROSTER

08.16 - FARM TO TABLE COOKING at TREIBER FARMS

08.17 - MAKE & TAKE SUMMER PICNIC at TREIBER FARMS

Cook Space Conversations this week…

DESIGNER DINING

In anticipation of our upcoming Seoul Street Food class we’re taking a page out of the book of one of our favorite designers, Regina Pyo, on how to host the perfect Korean dinner party.

SALADS THAT SIZZLE

In our perpetually sold out Market To Table class (just a few spots left in our October 5th course!), we’ll show you how to make your vegetables sing with a little sear to them.

SHOPPING WITH A SLOW FOOD SAVIOR

Heaven is Alice Waters’ lovingly curated ceramic collection.

WHAT WE’RE LISTENING TO

The latest episode of the Bon Appetit Foodcast is all about the perfect picnic, just in time for our Summer Picnic Favorites class.

PHO FALL

Not interested in shelling out your hard earned cash to tour the best noodles in the city? Join us for our Asian Noodle Workshop on October 29th and learn to make your own, no queues necessary.

NOSTALGIA NOSH

How restaurants are increasingly embracing childhood cravings.

PRODUCE POWERED POWDERS

While more and more funding is funneled into the dehydrated fruit and vegetables industry, we’ll stick to sourcing our goodness from whole foods and creative cooking, like that demonstrated in our upcoming Ayurvedic Brunch class. 

SPORK SENTIMENTALITY

While we have a few escapes from the city built into our amazing roster this summer, these sustainable (and remarkably sexy) Snow Peak cutlery sets have us planning camping excursions throughout the next few seasons.

WHINE-LESS WINE TOURS

As Napa valley expands its offerings to the under-21 set, we’re eagerly awaiting our Oysters and Rose celebration on September 6th (for which we’ll be practicing over the next month on the regular).

THE R&B ROYALTY REGIMEN

Beyonce’s reign as Queen of all things cool and cutting edge has potentially damaging effects when it comes to her diet.
 

#lifebeyondtherecipe

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

xxx

COOK SPACE FRIDAY FEELS | Home Cook Heroes

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With summer in full swing, and our brows in full sweat, we’re surrounded by evidence of the climate crisis. We’ve been gushing for almost a month over the June meeting between two of our major girl-crushes, Alexandria Ocasio-Cortez and Greta Thunberg, and, while the conversation can feel bleak, a new report has identified new ways to make our food systems both accessible and sustainable.

One of the ways we can make more with less, is by making our meals from scratch. In our Cooking 101 and Cooking 201 fan favorite courses that highlight our signature “no recipe” approach, we help you learn how to make the most of your ingredients and develop your culinary skills from a place of intuition, creativity and, most of all, joy. (Plus, we have serious AC in our gorgeous skylit dining room). 

Check out our full lineup of classes available through October, as well as our special offerings out on the North Fork next weekend and in August!

JULY NORTH FORK ROSTER

07.26 - COOKING WITH SPIRITS at THE LIN BEACH HOUSE

07.27 - FEASTING THE NORTH FORK at THE LIN BEACH HOUSE

07.28 - NORTH FORK FORAGING at TREIBER FARMS

07.28 - CHARTERED SAIL AROUND PECONIC BAY

AUGUST NORTH FORK ROSTER

08.16 - FARM TO TABLE COOKING at TREIBER FARMS

08.17 - MAKE & TAKE SUMMER PICNIC at TREIBER FARMS

Cook Space Conversations this week…

ROOT TO TIP

With approximately half the nation’s produce going to waste every year, we prioritize using each and every part of the fruits and vegetables at our disposal. Join us for our famed Market to Table class on September 14th, where we’ll soak up the last of the summer sunshine at Grand Army Plaza before heading back to the studio to make the most of our haul. 

COURGETTE CRAVING

Summer is host to some of the most delicious fruits and vegetablesand we couldn’t be more excited to celebrate what’s on offer at our local greenmarket at our Summer Picnic Favorites class on August 8th.

MARKET MANNERS

We like to source the majority of our produce for our Culinary Confidence series at the local greenmarket, so we’re brushing up on our tomato touching etiquette.

FISH FAN

We love us some seafood (our Fish 101 classes are regularly sold out). After a recent study on mussels, it turns out there’s even more reason to show our marine life some love.


THE “HAVING IT ALL MYTH”

Ann Yang appeared to have built the perfect career path, launching her own food business before even graduating from college. But, as she details in her latest essay, keeping up the appearance of success left no room for mental health maintenance. 

LOIN LOVE

While wedding season and the obligations that come with it seems to have now taken over 3/4 of our weekends and annual income,pineapple and pork is a summer marriage we can get behind. Join us for our Suckling Pig Butchery + Cookery class if you share our porcine passion.

FREE TO FEED

This incredible Australian not-for-profit social enterprise is championing the rights and talents of refugees in their community through food oriented initiatives, classes and events. From our table to yours, we salute you and the work you do.

GRAIN GOALS

With our Sushi Making class coming up next month, we share these women’s mad respect for rice.

PASTRAMI PRIORITIES

We’re all for fancy twists on classic dishes, though we’re excited to be making our own delicious iterations of Jewish Deli Favorites this Fall.

REPRESENTATION STATION

The upside to the current culture of discrimination exposure, is that we’re finally shining a spotlight on the long overdue diversity at the forefront of innovative American cooking.

WANDERLUST LONDON

Richard Curtis, creator of cult classics “Love Actually”, “Notting Hill”, and “Four Weddings and a Funeral”, dishes on the best of the British Capital.
 

#lifebeyondtherecipe

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

xxx