School Facility Fee:  A non-refundable $500 facility fee is required to reserve your requested date. This is a separate fee from the cost of the event. This fee is for the exclusive use of the school for you and your guests.

Deposits & Final Invoice:  A 50% deposit based upon your estimated number of guests is required 2 weeks after reserving your date. The date will be released unless this deposit is received, and the facility fee will be forfeited.  Payment in full, based upon your estimate, is due one (1) week prior to your event. A final invoice with adjustments for guests in attendance exceeding the Final Guest Count, additional beverages consumed at the event and applicable tax will be generated and charged to the credit card on file the night of the event.

Guest Count & Menu Selection:  Final menu selection, including any food restrictions is required 2 weeks prior to your event.  The Final Guest Count is due 10 days prior to the event – you will be billed for this number of attendees, plus any additional guests the night of the event. Typically, we can handle a 10% increase in numbers after this deadline fairly easily. Always check with the event planner.

Time of Event:  All events begin at 6pm unless special arrangements are made prior to signing the contract.

Cancellation:  Cook Street will retain the 50% deposit and the facility fee if an event is cancelled with less than two (2) weeks notice.

What to Expect
  • Exclusive use of the Cook Street facility.
  • Menu selection from one of our regionally inspired menus or choose from one of our popular recreational class menus.
  • Ten ounces of wine per person
  • Upon arrival guests are greeted with wine, beer, soft drinks and invited to enjoy a selection of olives, almonds, specialty meats and cheeses and artisan bread fresh from our wood-fired oven.
  • Although we encourage all guests to participate in the hands-on experience, simply choosing to observe is fine.
  • Cook Street packet of recipes for the night’s menu which includes a contact e-mail address for the chef instructors if you have any questions. Cooking Classes only
  • Guests are typically in the kitchen for approximately 1 to 1 ½ hours preparing the evenings meal, however, this time may be adjusted to fit your needs.  Cooking Classes only
  • Dining room service - Gourmet Cooking Class & Elegant Dinner Events Only
  • Coffee service, including coffee, decaffeinated coffee and a selection of herbal and regular teas, available during the dessert course.
Beverage Selection
  • All wines are chosen by our Sommelier to complement your meal. Again 10 oz of wine per person are included in the price for your event – that’s nearly a ½ bottle per person.
  • Additional bottles of wine will be available for an additional $29.00 per bottle.
  • Additional beverages may be made available on the day of the event. When scheduling your event discuss these options with your event planner.
  • Beer - $4 per bottle
  • Soft Drinks - $3 per bottle
Children
  • Because cooking is an inherently dangerous activity with hazards such as sharp knives, boiling liquids and hot stoves and ovens, Cook Street does not recommend that children under the age of 16 attend or participate in any cooking event. Children 16 to 18 years of age may participate in a cooking class or event with a signed release by a parent or legal guardian. For any other event, children must be supervised by an adult at all times.
  • Cook Street will charge half of the per person price for children under the age of 12. All children must be included in the Final Guest Count.
Parking and Transportation
  • The Cook Street event facility is easily accessible by car or light rail (stops at Market Street Station or Union Station). 
  • Parking lots are available in close proximity on the corners of 19th and Market or 20th and Market.  Prices range from $6-$10 for the evening Monday through Thrusday and vary Friday through Sunday and on game days; please refer to individual lots for details. 
  • Metered parking is also available for $1/hr, maximum two hours.