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
Cook Space Conversations this week…
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
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.
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.
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
T H E C O O K S P A C E C R E W