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603 Bergen Street
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JOURNAL

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COOK SPACE FRIDAY FEELS | Spring Pies and Fried Chicken Pies - St Patty's Priorities

Info Cook Space

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This weekend marks the celebration of St Patrick’s Day, and while we’re looking forward to a classic Irish Sunday Roast, this warm weather (and yesterday’s Pi Day) has us daydreaming of some summery Americana fare. From our Southern Fried Chicken dinner to our All About Burgers bonanza, and even our June Lobster Boil , we’re primed for a finger-licking good season of sensational eats.

So whether you're guzzling green beer or trading in tinder for the latest "refridgerdating" trend, we wish you a delicious and delightful weekend.
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NO SPACE FOR SIZE-ISM

It’s 2019, and yet the needs of plus-size restaurant patrons have yet to be met.

THE ART OF THE OUT OF OFFICE EMAIL

In a world in which email feels synonymous with productivity, the OOO email, while once pretentious seeming, is now a necessary levee against the infinite and perpetual tide of interruption to one’s personal time.

PROOF THAT FERNS HAVE ALWAYS BEEN FIERCE

We’ve always had a passion for plants, and for using every inch to their maximum potential, both in our dishes and our decor. Now that previously less-loved ferns and “weeds” are finally getting their place at center stage, we’re even more excited about our Floral Workshop for Mother’s Day with one of our favorite fern magicians at Ferox Studio.

WASTE NOT WANT NOT

Gearing up for our Food Waste Feast on April 23rd has us looking into all the many ways we can reduce our impact on the environment, including these simple ways to limit the plastics we use in our kitchen.

MAYORAL METHODS TO CLIMATE-PROOF DOWNTOWN

As De Blasio puts it, “We don’t debate global warming in New York City. Not anymore.” His new outline details how he plans to beat the any oncoming climate challenges.

HOW “WELL-TH” HAS PUSHED OUR EATING TO THE EXTREMES

With a new “diet” or “cleanse” competing for superiority these days, those in the wellness industry who prioritize balance, such as Kathryn Budig, are vilified for their moderation.

THE BODY POSITIVITY WE’RE BINGE-WATCHING

Shrill”, the new series written by and starring one of our favorite comedians,Aidy Bryant, centers around a the writer, Annie, “a woman who wants to change her life…but not her body

THE CONFIDENCE CREATED FROM CHAOS IN THE KITCHEN

How one chef, Ashley Christensen, channeled her challenges in an industry she hopes to better, toward finding her culinary identity.

THE “MAD”NESS WE’RE CHEERING FOR

The Danes are looking to make a dent in the environmental impact of the food industry as the individuals behind MAD Symposium, a nonprofit of global food leaders dedicated to global change, look to open an academy to school chefs in sustainable and responsible business management. 

THE CO-WORKING SPACE FOR CULINARY CREATIVES

WeWork, the co-working community that took the world by storm in 2010, has now launched WeWork Food Labs, a much needed incubator for food startups in the wake of the Pilotworks shutdown.

WHAT’S ON OUR BOOKSHELF

Throughout this Women’s History Month we’re filling our calendars with some culture - from the city streets, to the comfort of our own homes. Here are some of the season’s top exhibitions celebrating women across the country, along with some reads by our favorite female writers.

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