The Cook and His Books is located in Doylestown, PA. Chef Michael Kanter has cooking classes and themed dinners. Recently, I have started going to classes and buying broth from The Brothel. I love unique experiences and I am a foodie. That is a gluten free, dairy free (95%), and pescatarian foodie! This has become one of my favorite places in town. It’s about community, food and enjoying life.
The Brothel
It’s not what you think……LOL! Chef Michael Kanter makes amazing broth. They have beef, chicken and vegan options. I took a hands on soups, stocks and sauce class. What I determined was that to make really good broth it takes a lot of time, so I am good with buying it from here. I love using it with all it’s good nutrients for the soups I make for my parents.
Plant Cooking Class
My friend Allison Berneking, M.S., PA-C is collaborating with The Cook and His Books. She developed the plant based class. Allison is an Integrative Nutrition Health Coach. It was great to see meat eaters enjoy a plant based class and feel satisfied. I was there with my friend Jenny who is a Vegan and we had amazing meal. She liked not having to worry about if there were ingredients that weren’t plant based. It was great to see people expand their thought of what eating plant forward meant. It is not just salads. Allison discussed eating whole foods and being open to new foods along with eating what is in season. Since the class, I took eggplant and cut it thicker than I normally would and had it as my “meat.”
Taste of the Sea
I love seafood and had been looking so forward to this class. My sister was supposed to join me, but the weather didn’t cooperate. We have had no snow this year, but yesterday we had a little bit with some freezing rain. I don’t have a problem going to a restaurant by myself, but for a little bit, I didn’t think I would go. Then I decided I wanted great seafood prepared well, so I went. I am really glad that I did. It was out of my comfort zone and there was a great sense of community.
In the first paragraph, I wrote that I was dairy free with a 95% behind it and that is because last night I wasn’t. Chef Micheal Kanter is a French trained chef and there was dairy in his dishes. Here is the menu:
Smoked Salmon Custard Surprise
Drunken Oysters
Potato wrapped Sea Bass over Aromatic Vegetables
Mussels Bouilabaisee
Pan Seared Scallops and Creamy Polenta
Butter Poached Lobster over Squid Ink Risotto
Chocolate Flourless Torte with Sea Salted Carmel
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