OCTOBER 2018.

October Special

Roasted & Spiced South Jersey Cinderella Pumpkin Potstickers finished with Brown Butter & Sage, drizzled with Villa Manodori Balsamic Vinegar - 3 for $3.75 🎃🍂🥟

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SEPTEMBER 2018.

wednesday, September 12: dinner collaboration with amis

Culinary worlds will collide when our team joins Amis's team in the kitchen at Amis Trattoria for a Taiwanese x Italian mashup menu. 

For just one night, guests can enjoy a multi-course, family-style meal that merges the fresh flavors of the Taiwanese culture with Amis's homestyle Italian cooking. 

MENU
- To Start -
Pablano pork potsticker “bucatini” with almond pesto
Chicken liver/carmelized onion potsticker with balsamic
Pork torchon bun
Pork and shrimp potsticker filling rolled a la torchon and poached/fried crispy panchetta
One each per person/per table
Assorted Pickles - Daikon/carrot/radish
Cucumber salad - Sesame/rice vinegar/crushed red pepper

- Main course -
Braised Pork | Lu Rou Fan
Risotto nano with pecorino served with bok choy and roasted mushrooms
Red Braised | Hong Shao Whole Branzino
HsinChu rice noodles served with garlic chives, cabbage, carrot, and shiitake mushrooms finished with black vinegar, soy sauce, sesame oil, and honey

- To Finish -
Sweet potato donuts with salted butter semifreddo

$55 per person plus tax + gratuity. Reservations recommended.


Saturday, September 15, 6pm: Mid-Autumn Festival (sold out)@ Cook

A five-course meal celebrating the Mid-Autum Festival, also known as the Moon Festival.  Our menu includes:

  • pork and shrimp potstickers

  • BBQ pork, Taiwanese sausage and seasonal veggies

  • fruits of the sea (fish, squid, octopus)

  • roasted duck

  • red bean mooncake

https://shop.audreyclairecook.com/ProductDetails.asp?ProductCode=9%2D15%2DBAOLOGY

 Andy Tessier @ COOK

Andy Tessier @ COOK


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SEPTEMBER SPECIAL

Pork Jowl Pastrami Gwa Bao served with a housemade Russian dressing cabbage slaw $4.50 🐖🌿🌮


AUGUST 2018.

AUGUST SPECIAL

Seared Crab Cake Gwa Bao featuring Sate Kampar's chili crab sambal served with a kohlrabi & green raisin slaw 🦀🎂 $5.25 

 Photo Courtesy of Zheng Tan

Photo Courtesy of Zheng Tan


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JULY 2018. 

JULY Special

Seared Scallop Gwa Bao with a Truffle-Corn-Tomato Summer Salad 🐚🌽🍅🍄🌮 $5

*option of adding additional shaved summer truffles for $2*


*NEW* DINNER MENU ITEMS (AVAILABLE AFTER 4PM)

 3 Cup Chicken (三杯雞| San Bei Ji) made with Locust Point Farm chickens served with Thai Basil over Forbidden Rice (shown here with additional options of soy-braised egg, sautéed greens)

3 Cup Chicken (三杯雞| San Bei Ji) made with Locust Point Farm chickens served with Thai Basil over Forbidden Rice (shown here with additional options of soy-braised egg, sautéed greens)

 HsinChu Rice Noodles (新竹米粉) served with savoy cabbage, carrots, garlic chives, and shiitake mushrooms (shown here with added chicken option)

HsinChu Rice Noodles (新竹米粉) served with savoy cabbage, carrots, garlic chives, and shiitake mushrooms (shown here with added chicken option)

 Braised Pork Rice (滷肉飯 | Lu Rou Fan) made with Stryker Farm Pork Shoulder & Pork Belly served with pickled daikon , crispy shallots, cilantro, and scallions (shown here with additional options of braised shiitake mushrooms, sautéed greens, and soy-braised egg)

Braised Pork Rice (滷肉飯 | Lu Rou Fan) made with Stryker Farm Pork Shoulder & Pork Belly served with pickled daikon , crispy shallots, cilantro, and scallions (shown here with additional options of braised shiitake mushrooms, sautéed greens, and soy-braised egg)


4TH OF JULY WEEK HOLIDAY HOURS:

Wednesday, JULY 4TH: Closed

Thursday, JULY 5TH: 11-3PM

Friday, July 6TH: 11-3pm

Saturday, July 7TH: Closed


JUNE 2018. 

June Special

For the month of June, we will be highlighting duck and our commitment to using local products and minimizing waste. Each week will showcase our use of a different part of the duck.

Week 4 (6/25-6/30): Duck Noodle Soup with Smoked Duck Breast, duck wontons, and bok choy 🦆🌿🍜$15

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june 10-12: james beard foundation chefs boot camp for policy & change

"Part of the JBF Impact Programs, the Chefs Boot Camp for Policy and Change provides a unique opportunity for civically and politically minded chefs to become more effective leaders for food-system change. During thematic retreats around the country, participants receive advocacy and media training while learning about important issues, challenges, and opportunities facing the food world. The goal is to build a growing network of like-minded chefs, provide support for personal interests and passions, and give tools and guidance that will help them act as influential advocates."

https://www.jamesbeard.org/blog/these-15-changemakers-are-chefs-to-watch


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sat, June 9: Celebrating Duan Wu Festival (sold out)

A five-course meal celebrating the Duan Wu Festival, also known as the Dragon Boat Festival.  Our menu includes:

  • 生煎包 | sheng jian bao (pan-fried pork soup dumplings, doughier cousins to the better known xiao long bao soup dumplings)

  • 新竹米粉 | stir-fried HsinChu rice noodles (famous rice noodles that come from Judy’s parents hometown of HsinChu)

  • 粽子 | zong zi (sticky rice dumpling filled with pork, shiitake mushrooms and dried shrimp, wrapped and cooked in bamboo leaves)

  • 沙茶海鮮湯 | seafood soup with sha cha sauce

  • 鳳梨酥 | pineapple cake, a classic Taiwanese pastry

http://audreyclairecook.com/general/class-recap-duan-wu-festival-with-baology.htm