Learn to Cook From the Best in the Biz

Ever gone out to eat at a restaurant, then left, wistful that you lack the skills necessary to create the delectable concoctions on your own?

The folks at Foster’s Homeware (399 Market St.) have. That’s why, every Saturday at 2 p.m., they invite a local chef to stop by for a live cooking demonstration that's free and open to the public. Check out the upcoming schedule below.

December 13: Chef Peter Woolsey, Bistro La Minette
Chef Woolsey will cook up some authentic French faire, like you’ll find at Bistro La Minette (623 S. 6th St.), his popular new Bella Vista café.

December 20: Aliza Green, Chef and Cookbook Author
Renowned chef and cookbook author Aliza Green will stop by to sign copies of her new book, Starting With Ingredients: Baking. She’ll show attendees how to bake a cranberry upside-down cake and stilton scones—perfect for the holidays.

December 27: Dionicio Jimenez, Xochitl
Xochitl
, Philly’s hip Mexican fusion restaurant and tequila lounge, it one of the hottest spots in Queen Village. And Chef Jimenez will share two of his signature dishes at Foster’s: Pechuga de Pato con Blanco (duck breast with white mole and butternut squash) and Sopa Azteca (tortilla soup with pasilla pepper, crema, avocado, chihuahua cheese).

January 10: David Katz, Mémé
Formerly Melograno, Mémé serves up new American cuisine that keeps diners coming to the corner of 22nd and Spruce streets. Chef Foster will incorporate local ingredients and serve up down-to-earth dishes that even inexperienced cooks can master.

January 17: Jesse Kimball, Memphis Taproom
There’s no two ways about it: Gastropubs are in. And it’s hard to find one that’s more in the spotlight than Port Richmond’s Memphis Taproom. Chef Kimball will demonstrate what it takes to cook up pub food that’s, well, way above the bar.

January 24: Rich Landau, Horizons
Rich Landau is the chef and owner of Philadelphia’s premier vegan restaurant, Bella Vista’s Horizons. At Foster’s, he’ll show attendees how to create dishes that won’t leave you missing meat.

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