Contact Us

Use the form on the right to contact us.

A member of the Cook Space team will get back to you shortly - thank you for your inquiry!


123 Street Avenue, City Town, 99999

(123) 555-6789


You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

MUSHROOMS 101 | Ingredient Deep Dive | Wednesday June 5th



Cook Space hosts a variety of classes for every level of cooking featuring our hands on approach. Private instruction also available in our studio or in your home.  

Taught by Cook Space Founder, Michelle Mannix, and Culinary Director, Chef Nini, this signature class guides 12 guests through a 4-5 course dinner driven by the seasonal ingredients and the principle of cooking from a place of improvisation, instinct, and joy.

With guidance from your culinary coaches, you’ll have set time to brainstorm, prep, produce, and plate, as you become familiar with complimentary flavor profiles in your approach to your dishes.

The group will dine together in the dining atelier enjoying each other’s creations, learning from their fellow students, asking questions of the instructors all while enjoying a beautifully prepared dinner with wine and community.

MUSHROOMS 101 | Ingredient Deep Dive | Wednesday June 5th

reishi cake.jpg
reishi cake.jpg

MUSHROOMS 101 | Ingredient Deep Dive | Wednesday June 5th


Here at Cook Space, we’re mad for mushrooms. One of the “meatiest” vegetables out there (even though it’s technically not a vegetable), this wild and versatile umami bombs are the secret ingredient to making many menus sing, and can delight in both sweet and savory preparations (and recent studies show they offer some serious healing properties to boot!) Join us as Culinary Director, Chef Tom Coughlan (who is fiercely fond of mushrooms) guides us through the most vibrant fungi of the season (all locally sourced and, if conditions are right, a few wild ones here and there!) and how to make the most of the glorious mushroom.


Crostinis with shiitakes, fish sauce, and caramelized onions

Lion’s mane mushroom risotto

Sauteed heirloom oyster mushroom salad

Medicinal mushroom brownie

How to use mushroom powders + mushroom stock

DATE | Wednesday, June 5th
TIME | 7 PM -9:30 PM
COST | $115

*Menu is subject to change

*Please note that all class sales are final. Students must cancel at least 72 hours before the scheduled class to receive a Cook Space credit of the purchase value. If you can’t  make it, we will happily welcome your guest!

Add To Cart