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JOURNAL

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COOK SPACE FRIDAY FEELS | Taking Care in the New Year

Info Cook Space

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 H E   C U R E   I S   I N   T H E   K I T C H E N

After a season of gifting and celebrating, we often find ourselves entering the New Year with our pockets a little lighter (an our pants a little tighter) - and though many use this as fuel to pursue the latest fad diet, we’re using it as an opportunity to fuel our bodies and souls with food that makes us FEEL good. With a month full of classes such as Superfoods & Adaptogens with the phenomenal Katrine Van Wyk and Meal Prep Basics, our goal is to help you kick off your year both happy AND healthy.

Far more importantly, though it’s early days in this brand new year, and withNancy back in the driver’s seat. we have high hopes for a season of more compassion, more change, and little more moral clarity.

The happiest of New Year’s to you all, and we cannot wait to see you in the studio soon for this brand new season!


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THE MEAL TOPPING OUR MEMPHIS BUCKET LIST

We won’t pass up a stop at Global Cafe next time we’re down South, an international food hall highlighting dishes from immigrant and refugee food entrepreneurs creating affordable meals hailing from their home countries.

HOW WE’RE EATING THIS YEAR

On advice from the fabulous Alison Roman, we’re spending more time at the table with the one’s we love, focussing more on making magic out of simple things without the stress and anxiety of attempting michelin meals in our own homes.

THE DOUGH WE’RE DIPPING

While many are likely giving up the gluten as they enter the New Year, we’re expanding our biscuit repertoire with this recipe for buttermilk rusks, the perfect accompaniment for many mugs of tea in our foreseeable future.

WHAT’S ON OUR BOOKSHELF

Seeing inspiration from the phenomenal Jose Andres through his book “We Fed An Island” charting his experiences working to rebuild Puerto Rico in the aftermath of Hurricane Maria.

WHAT WE’RE CUTTING FROM OUR DIETS IN 2019

We’re chucking the cling film instead of the booze for a better January for all.

THE TONICS WE’RE TRYING

The restaurateur behind Cosme and Atla shares recipes from her grandmother for sustaining her through the Winter months

TOURING WITH A TOP CHEF TALENT

Padma Lakshmi takes us through her favorite haunts in the five boroughs.

THE FOOD THAT’S FUELING US

Gaining inspiration from Bon Appetit’s Feel Good Food Plan as we enter our month of wellness, particularly in anticipation of our Meals for Mental Healthclass with the wonderful Seamus Mullen and Laura Camilleri where we’ll explore the ways in which acts of meditation, nutrition, and connectivity (just to name a few!) all contribute to a healthier state of mind.

COULD TOURISM BE TROUNCING TRADITION?

La Boqueria, Barcelona’s largest and most famous market, is becoming increasingly difficult to navigate for the locals who rely on it.

THE PODCAST THAT HAS US HITTING THE BOOKS

This American Life’s recent episode “The Room of Requirement” on the transformative capacity of the library space will have you tearing up and tearing through your favorite old tomes.

THE TROUBLE WITH TIPPING

How the restaurant industry is navigating the trying transition to a more idealistic mode of operation.

WHAT WE’RE WATCHING

Pre-Gaming this Sunday’s Golden Globes with a little supreme inspiration withOn The Basis of Sex, based on the life of our favorite, Ruth Bader-Ginsburg


 

#lifebeyondtherecipe

T H E    C O O K  S P A C E  C R E W

xxx