In 2011 Deb Gabriel launched the Daily Herald’s Cook of the Week Challenge, an elimination-style competition for suburban home cooks. Each week they handed the cooks – moms, dads, teachers, public works directors, real estate agents, data techs, nurses – bags of mystery ingredients and asked them to create a dish and submit the recipe to a panel of judges. The competition culminated in four finalists cooking for the judges in a real-time mystery-ingredient battle. 200-plus readers then packed the hotel ballroom to catch the action up close and personal. Jump ahead to 2025, when Deb found that the Jacques Pépin Foundation was kicking off a "90 celebrations" in celebration of Jacques 90th birthday and Deb's brain kicked into gear, trying to find out how to partner with some of the winners of the challenge she used to lead and raise money for this foundation. That's where we come in! With a state-of-the-art 1500 sq foot kitchen, we knew we could provide these "home cooks" with the opportunity to bring something delicious together, all while giving back.
Now you get to be part of an unforgettable evening honoring the legendary Jacques Pépin, one of the world’s most beloved chefs, teachers, and culinary icons. In partnership with four of the Daily Herald Cook of the Week contest winners, we’ll bring you up close to the artistry of the kitchen with an intimate, multi-course dinner inspired by Pépin’s timeless recipes and French technique. A portion of each registration will be donated to the Jacques Pépin Foundation, with additional opportunities to give back through our raffle featuring specially selected items in support of the foundation.
During this 5-course meal, you'll get to hear from 3 of the challenge winners and participants, along with Deb herself, as they prepare a menu that is Cook, Cork & Fork approved! You'll also get to hear from Jolene Allen, The Cork's resident wine nerd, as she leads us through a wine pairing for each course. Like we said, this event is going to be unforgettable and delicious!
*Please note that menu may be adjusted slightly. Dietary restrictions cannot be accommodated for this event. Must be 21 to attend.
On the Menu:
BAKED FRENCH ONION SOUP
BEET, WALNUT & ARUGULA SALAD W/HONEY BALSAMIC
BAKED COD W/A CALAMATA & TOMATO TAMPANADE
BRAISED SHORT RIBS W/BRUSSEL SPROUTS
PEAR TART W/CARAMEL DRIZZLE
Wine & Beer are available to purchase for an additional price. BYOB is not permitted.
If you are attending a class and your group exceeds our maximum number of guests (4 or 5 depending on class), please note that your group will not be placed at the same work station. Should you have any questions about group size or seating arrangements of multiple bookings or bookings with more than 4 or 5 guests, please email us BEFORE you register, at info@cookcorkandfork.com