“Connect and Dream Together” is a gathering for Philadelphia-area theatre artists to meet, share what they’re dreaming about, talk about what’s getting in the way, and imagine how our theatre community can support one another.

Come as you are and settle in:

6:00--6:30 PM: Arrive, grab some food, mingle, and explore a few prompts around the room.

6:30--7:30 PM: We’ll come together as a group for introductions and conversation.

7:30--8:00 PM: We’ll dedicate some space for free mingling, conversation, and connection.

Free to attend. Can’t join us in person? A Zoom option will be available from 6:30–7:30 PM for those who would like to listen in to the group conversation.

A few things to know before you arrive

Health & masks: If you’re feeling sick or unwell, please stay home and take care of yourself. Masks are welcome in the space.

Building entry: The building asks visitors to check in with security in the lobby and show a photo ID. If showing a photo ID may be a barrier for you, please let us know so we can help make arrangements.

Contact: Sisi Wright, sisi.directorsgathering@gmail.com

PRESENTED BY COCUSOCIAL

Join us on a culinary journey where you will learn the history and traditions of regional Italian cuisine.

The starting point for our class is Liguria, the region of the city of Genoa.  This city created one of the most famous cold sauces in the world, pesto alla Genovese (Basil pesto).  

From Genoa we will move to Emilia Romagna, the Italian region well known for Mortadella, Prosciutto di Parma, and Bolognese sauce.  Yum!  Here we will learn to make fresh egg Tagliatelle pasta completely from scratch.  The method for preparing your pasta dish will come from Veneto, the homeland of Bellini and Tiramisu.  Once you have completed your culinary journey and taken the steps to cook and plate your dish, we will sit down to enjoy the best plate of pasta Italy can offer without stepping on a plane.

No experience is required! We provide all the equipment and ingredients, which are easy to find at local markets if you don’t already have them in your home kitchen. Our events are casual and meant to be fun and instructive, not hardcore. This class is designed to be just as fun for the cooking enthusiast who wants to be a part of every step as it is for the first-timer who’s happier observing and assisting (or taste testing).

Please arrive 15 minutes early to allow time for parking and check in. Street parking is available around the venue, as well as a paid parking garage at the Holiday Inn just next door. You will be seated with your booking party. The nature of our classes is set up so that booking parties will work together during class, sharing both ingredients and equipment. This class is BYOB. Beer and wine is welcome for those over the age of 21.

To ensure the safety and enriching experience of all participants, we require children aged 14 to 17 be accompanied by a parent or guardian during our cooking classes. Classes are intended for adults 18+.

Members of CultureWorks get a 10% off discount code - check out the announcement board in the member portal to learn more, or reach out to a member of the team.

Meet Chef Boni, your instructor

Boni grew up learning how to cook from scratch from her grandmother and in conjunctioned honed her skills working at her family’s marketing agency, where she developed and executed recipe-driven media campaigns for national food brands including Fleischmann's Yeast, the California Avocado Commission, Boursin, Dole, Smithfield, Bimbo Bakeries etc. She currently teaches cooking classes at multiple schools, community centers, private homes and trains teachers around the country on specific cooking curriculums. In addition she works in the entertainment business coaching and mentoring actors.

Presented by: The Philanthropy Network

Fiscal sponsorship plays a critical—yet often misunderstood—role in supporting community-rooted work. This six-part brown-bag Lunch & Learn virtual series is designed to give funders a practical, nuanced understanding of fiscal sponsorship as both an operational model and a strategic tool for advancing impact.

Across six monthly sessions, participants will explore how fiscal sponsorship functions in practice; why projects choose this structure; how due diligence, equity, and impact measurement look within sponsored models; and how funders can engage more effectively and responsibly with fiscally sponsored work. Each 45-minute session, held the first Thursday of each month from 12:00–1:00 PM will combine brief framing with facilitated discussion, centering real-world experience and shared learning rather than formal presentation. 

Sessions are intended to stand alone, yet collectively offer a cohesive learning arc—from foundational concepts to long-term partnership strategies.

This series is made possible through generous support from The Philadelphia Cultural Fund.

BLK TEA: The Listening Room — Poetry & Tea

BLK TEA is BACK — and IYKYK! BLK TEA is more than an event; it’s an experience.

Step into an evening where poetry, presence, and sensory ritual come together. From the first pour to the final word, you’ll be invited to slow down, tune in, and connect—through tea, storytelling, and shared expression.

Enjoy a specially curated BLK TEA grazing table, complete with Philly snacks + Tea and a grounding aromatherapy experience designed to open your senses. Featured poets will share their creative journey, and our team will guide you through reflection and writing, leading into an open mic where your voice is welcome—whether spoken, written, or simply held in the room.

Come for the vibe. Stay for the connection. Leave with something meaningful.

Your ticket includes:

• Tea service

• Signature grazing table

• Guided aromatherapy experience

• Writing prompt and reflection time

• Featured poet conversation

• Open mic

BLK TEA's are intimate experiences with very limited space. Tickets are available through Eventbrite.

If you have any questions, please feel free to contact us by phone at 267.538.0558 or by email at serita@urbnseek.fun 

PRESENTED BY COCUSOCIAL

Love authentic Italian food but can’t hop on a plane to Italy every time you crave it?
We’ve got the next best thing! Join us for a hands-on pasta-making class where you’ll learn to craft fresh pasta completely from scratch- using simple ingredients you probably already have at home.

In this hands-on class and under Chef Boni's expert guidance, you will learn how to make Mafalda pasta from scratch, paired with a creamy vodka sauce. Mafalda is a beautiful ribbon pasta with a wavy edge. This charming pasta was created to celebrate the birth of Princess Mafalda, born in 1902 to Vittorio Emanuele III, the last King of Italy.

No experience is required! We provide all the equipment and ingredients, most of which are easy to find at local markets if you don’t already have them in your home kitchen. Our events are casual and meant to be fun and instructive, not hardcore. This class is designed to be just as fun for the cooking enthusiast who wants to be a part of every step as it is for the first-timer who’s happier observing and assisting (or taste testing).

Please arrive 15 minutes early to allow time for parking and check in.  Street parking is available around the venue, as well as a paid parking garage at the Holiday Inn just next door. You will be seated with your booking party. The nature of our classes is set up so that booking parties will work together during class, sharing both ingredients and equipment. This class is BYOB. Beer and wine is welcome for those over the age of 21.

Members of CultureWorks get a 10% off discount code - check out the announcement board in the member portal to learn more, or reach out to a member of the team.

Meet Chef Boni, your instructor

Boni grew up learning how to cook from scratch from her grandmother and in conjunctioned honed her skills working at her family’s marketing agency, where she developed and executed recipe-driven media campaigns for national food brands including Fleischmann's Yeast, the California Avocado Commission, Boursin, Dole, Smithfield, Bimbo Bakeries etc. She currently teaches cooking classes at multiple schools, community centers, private homes and trains teachers around the country on specific cooking curriculums. In addition she works in the entertainment business coaching and mentoring actors.

PRESENTED BY COCUSOCIAL

Step into the flavor-packed world of dumplings in this exciting cooking class! Join us as we master the art of dumpling wrapping in a variety of shapes, including the classic triangular design. Your chef instructor will explain the significance of dumplings across different cultures and will expertly demonstrate how to make the perfect dough at home, providing you with easy-to-follow recipes and methods. You'll have the opportunity to work with high-quality store-bought dumpling wrappers, as well as try your hand at making them from scratch. As we dive into this culinary adventure, you'll also hone your knife skills and learn new techniques to create innovative flavors that reflect your personal creativity.

Whether you prefer vegetarian options or want to explore a range of fillings, there's something for everyone. You'll learn how to make both vegetarian and chicken dumplings.

The highlight of the class? Enjoying the delicious dumplings you've crafted yourself! Your happiness is Chef Scutt's satisfaction, and he can't wait to share this joyful experience with you!

No experience is required! We provide all the equipment and ingredients, which are easy to find at local markets if you don’t already have them in your home kitchen. Our events are casual and meant to be fun and instructive, not hardcore. This class is designed to be just as fun for the cooking enthusiast who wants to be a part of every step as it is for the first-timer who’s happier observing and assisting (or taste testing).

Please arrive 15 minutes early to allow time for parking and check in.  Street parking is available around the venue, as well as a paid parking garage at the Holiday Inn just next door. You will be seated with your booking party. The nature of our classes is set up so that booking parties will work together during class, sharing both ingredients and equipment. This class is BYOB. Beer and wine is welcome for those over the age of 21.

Members of CultureWorks get a 10% off discount code - check out the announcement board in the member portal to learn more, or reach out to a member of the team.

Meet Chef Boni, your instructor

Boni grew up learning how to cook from scratch from her grandmother and in conjunctioned honed her skills working at her family’s marketing agency, where she developed and executed recipe-driven media campaigns for national food brands including Fleischmann's Yeast, the California Avocado Commission, Boursin, Dole, Smithfield, Bimbo Bakeries etc. She currently teaches cooking classes at multiple schools, community centers, private homes and trains teachers around the country on specific cooking curriculums. In addition she works in the entertainment business coaching and mentoring actors.

Traditional networking can sometimes feel a bit stiff. That’s why for August’s Third Thursday, we’re doing things differently. Join CultureWorks Greater Philadelphia for an evening of easy, intentional connection designed specifically for local creators, makers, and arts administrators.

Our Speed Mentorship Mixer is all about breaking down the walls between different career stages. We are bringing together emerging voices and legacy professionals from across the city for a series of relaxed, 20-minute conversation sprints. It’s a comfortable, low-pressure way to ask the career questions you’ve been sitting on, get real advice, and share perspective with people who truly understand the Philly creative landscape.

Whether you are looking for a mentor, want to share your own experiences, or simply want to meet other passionate folks in the community, you’ll find a welcoming space here.

PRESENTED BY COCUSOCIAL

Want to delight your family and friends with freshly made sushi rolls?

Come and learn how to prepare this traditional Japanese dish from scratch using classic techniques. In this fun, hands-on social cooking class, you’ll learn all the skills needed to make sushi-rolls at home, including how to prepare sushi rice, select sushi-grade fish, and add additional tasty neta (ingredients) to enhance your dining experience. You’ll learn to make three types of sushi rolls: California Uramaki, Sake Tartare Maki and Veggie Futomaki.

No experience is required! We provide all the equipment and ingredients, which are easy to find at local markets if you don’t already have them in your home kitchen. Our events are casual and meant to be fun and instructive, not hardcore. This class is designed to be just as fun for the cooking enthusiast who wants to be a part of every step as it is for the first-timer who’s happier observing and assisting (or taste testing).

Please arrive 15 minutes early to allow time for parking and check in. Street parking is available around the venue, as well as a paid parking garage at the Holiday Inn just next door. You will be seated with your booking party.

The nature of our classes is set up so that booking parties will work together during class, sharing both ingredients and equipment. This class is BYOB. Beer and wine is welcome for those over the age of 21. To ensure the safety and enriching experience of all participants, we require children aged 14 to 17 be accompanied by a parent or guardian during our cooking classes. Classes are intended for adults 18+.

Members of CultureWorks get a 10% off discount code - check out the announcement board in the member portal to learn more, or reach out to a member of the team.

Meet Chef Alex, your instructor

Chef Alex is a Peruvian Chef who’s been in the industry for over 12 years, both in Peru and throughout a number of restaurants and hotels in the United States.  He was born in Celendin (Cajamarca), a little town in the mountains of Peru, but he grew up in Callao on the coast of Lima where he learned all about seafood and the importance and beauty of fresh fish.  His love for Japanese food started as a fusion of cultures, or as the Peruvians call it Nikkei (Peruvian-Japanese). He also had the opportunity to work with sushi in Miami a couple years ago, where he learned the importance of simplicity and respect for the traditional Japanese method.  Chef Alex loves all food and is also well-versed in pasta, as he had a little home restaurant back in Peru serving up fresh pasta dishes with quality ingredients.  He is so happy to be your Chef instructor and very excited to express and share his passion for the culinary world!

PRESENTED BY COCUSOCIAL

Step into the flavor-packed world of dumplings in this exciting cooking class! Join us as we master the art of dumpling wrapping in a variety of shapes, including the classic triangular design. Your chef instructor will explain the significance of dumplings across different cultures and will expertly demonstrate how to make the perfect dough at home, providing you with easy-to-follow recipes and methods. You'll have the opportunity to work with high-quality store-bought dumpling wrappers, as well as try your hand at making them from scratch. As we dive into this culinary adventure, you'll also hone your knife skills and learn new techniques to create innovative flavors that reflect your personal creativity.

Whether you prefer vegetarian options or want to explore a range of fillings, there's something for everyone. You'll learn how to make both vegetarian and chicken dumplings.

The highlight of the class? Enjoying the delicious dumplings you've crafted yourself! Your happiness is Chef Scutt's satisfaction, and he can't wait to share this joyful experience with you!

No experience is required! We provide all the equipment and ingredients, which are easy to find at local markets if you don’t already have them in your home kitchen. Our events are casual and meant to be fun and instructive, not hardcore. This class is designed to be just as fun for the cooking enthusiast who wants to be a part of every step as it is for the first-timer who’s happier observing and assisting (or taste testing).

Please arrive 15 minutes early to allow time for parking and check in.  Street parking is available around the venue, as well as a paid parking garage at the Holiday Inn just next door. You will be seated with your booking party. The nature of our classes is set up so that booking parties will work together during class, sharing both ingredients and equipment. This class is BYOB. Beer and wine is welcome for those over the age of 21.

Members of CultureWorks get a 10% off discount code - check out the announcement board in the member portal to learn more, or reach out to a member of the team.

Meet Chef Boni, your instructor

Boni grew up learning how to cook from scratch from her grandmother and in conjunctioned honed her skills working at her family’s marketing agency, where she developed and executed recipe-driven media campaigns for national food brands including Fleischmann's Yeast, the California Avocado Commission, Boursin, Dole, Smithfield, Bimbo Bakeries etc. She currently teaches cooking classes at multiple schools, community centers, private homes and trains teachers around the country on specific cooking curriculums. In addition she works in the entertainment business coaching and mentoring actors.

PRESENTED BY COCUSOCIAL

Love authentic Italian food but can’t hop on a plane to Italy every time you crave it?

We’ve got the next best thing! Join us for a hands-on pasta-making class where you’ll learn to craft fresh pasta completely from scratch- using simple ingredients you probably already have at home.

In this hands-on class and under Chef Boni's expert guidance, you will learn how to make Mafalda pasta from scratch, paired with a creamy vodka sauce. Mafalda is a beautiful ribbon pasta with a wavy edge. This charming pasta was created to celebrate the birth of Princess Mafalda, born in 1902 to Vittorio Emanuele III, the last King of Italy.

No experience is required! We provide all the equipment and ingredients, most of which are easy to find at local markets if you don’t already have them in your home kitchen. Our events are casual and meant to be fun and instructive, not hardcore. This class is designed to be just as fun for the cooking enthusiast who wants to be a part of every step as it is for the first-timer who’s happier observing and assisting (or taste testing).

Please arrive 15 minutes early to allow time for parking and check in.  Street parking is available around the venue, as well as a paid parking garage at the Holiday Inn just next door. You will be seated with your booking party. The nature of our classes is set up so that booking parties will work together during class, sharing both ingredients and equipment. This class is BYOB. Beer and wine is welcome for those over the age of 21.

Members of CultureWorks get a 10% off discount code - check out the announcement board in the member portal to learn more, or reach out to a member of the team.

Meet Chef Boni, your instructor

Boni grew up learning how to cook from scratch from her grandmother and in conjunctioned honed her skills working at her family’s marketing agency, where she developed and executed recipe-driven media campaigns for national food brands including Fleischmann's Yeast, the California Avocado Commission, Boursin, Dole, Smithfield, Bimbo Bakeries etc. She currently teaches cooking classes at multiple schools, community centers, private homes and trains teachers around the country on specific cooking curriculums. In addition she works in the entertainment business coaching and mentoring actors.

Financial oversight is a critical—but often under-discussed—aspect of fiscal sponsorship. This session will feature experienced financial professionals who will offer insight into the systems and practices that underpin strong fiscal sponsorship programs. Panelists will discuss internal financial tools (such as Sage), common challenges they encounter, and best practices for maintaining accurate reporting and financial transparency across fiscally sponsored projects.

Note: This event is open to the public, but you must register an account with The Philanthropy Network to attend.

Panelists Include:

Johnny Gerant, Finance Director at CultureWorks boasts a decade-long commitment to various arts and culture initiatives in the Greater Philadelphia region. Prior to assuming his role at CultureWorks, Mr. Gerant played a pivotal role in a charity-based arts collective, contributing to the successful execution of events tailored to Philadelphia's dynamic underground music community. As a first-generation Haitian-American, Johnny Gerant possesses a profound appreciation for the transformative impact that non-profit organizations can have on local communities. His dedication to supporting artists is not merely a professional obligation but a personal passion that fuels his commitment to fostering positive change. Witnessing the tangible, real-world benefits of his work within the CultureWorks network across Philadelphia serves as a constant source of fulfillment for Mr. Gerant. Johnny studied liberal arts at Muhlenberg College and brings a well-rounded academic foundation to his role. His diverse experiences, coupled with a nuanced understanding of financial and systems management, contribute significantly to the success and impact of CultureWorks in the vibrant cultural landscape of Philadelphia.

Mallory Good is a principal at CLA who delivers assurance, tax, and consulting services to nonprofit organizations. With more than 13 years of experience serving the nonprofit sector, she is recognized for her proactive, relationship-driven approach and commitment to helping clients navigate complex accounting, compliance, governance, and reporting matters. Mallory works closely with boards, finance teams, and executive leadership to provide practical guidance and responsive support tailored to each organization's needs. She has experience working with charitable organizations, including those operating under fiscal sponsorship arrangements. Mallory's expertise includes financial reporting under Generally Accepted Accounting Principles (GAAP), federal and state tax compliance for tax-exempt organizations and Uniform Guidance and Yellow Book compliance. Mallory earned a Bachelor of Science in Accounting and Finance from West Chester University of PA, is a CPA, and is a member of involved with the AICPA and the PICPA.

Thaddeus Squire, Chief Commons Steward at Social Impact Commons, has more than 25 years of experience in the nonprofit management field, focusing on arts and cultural heritage. A serial nonprofit entrepreneur, he founded Peregrine Arts in 2004, a multi-arts producer, followed by Hidden City Philadelphia, among other curatorial projects. In 2010 he shifted his practice to focus on shared nonprofit infrastructure, founding CultureWorks Greater Philadelphia in 2010, the first comprehensive fiscal sponsor focusing on arts and heritage in the country, which grew to steward more than 120 independent organizations under his leadership. Following CultureWorks, in 2020, he co-founded Social Impact Commons, the first nonprofit supporting organization and field builder for the national fiscal sponsorship community. Thaddeus’s creative practice is focused on systems design for nonprofit resource sharing, in particular practices based in commoning and commons management principles and other Solidarity Economy models. In his free time, he cultivates interests in horticulture and garden design, history of philanthropy and the nonprofit sector, political economy, nonprofit management, and cultural stewardship, which he explores through his Substack, The Undersector and through frequent speaking engagements. Thaddeus holds degrees from Princeton University, the University of Leipzig (J. William Fulbright Fellowship), and the Mendelssohn Conservatory of Music & Theatre.

Presented by: The Philanthropy Network

Fiscal sponsorship plays a critical—yet often misunderstood—role in supporting community-rooted work. This six-part brown-bag Lunch & Learn virtual series is designed to give funders a practical, nuanced understanding of fiscal sponsorship as both an operational model and a strategic tool for advancing impact.

Across six monthly sessions, participants will explore how fiscal sponsorship functions in practice; why projects choose this structure; how due diligence, equity, and impact measurement look within sponsored models; and how funders can engage more effectively and responsibly with fiscally sponsored work. Each 45-minute session, held the first Thursday of each month from 12:00–1:00 PM will combine brief framing with facilitated discussion, centering real-world experience and shared learning rather than formal presentation. 

Sessions are intended to stand alone, yet collectively offer a cohesive learning arc—from foundational concepts to long-term partnership strategies.

This series is made possible through generous support from The Philadelphia Cultural Fund.

PRESENTED BY COCUSOCIAL

Want to delight your family and friends with freshly made sushi rolls?

Come and learn how to prepare this traditional Japanese dish from scratch using classic techniques. In this fun, hands-on social cooking class, you’ll learn all the skills needed to make sushi-rolls at home, including how to prepare sushi rice, select sushi-grade fish, and add additional tasty neta (ingredients) to enhance your dining experience. You’ll learn to make three types of sushi rolls: California Uramaki, Sake Tartare Maki and Veggie Futomaki.

No experience is required! We provide all the equipment and ingredients, which are easy to find at local markets if you don’t already have them in your home kitchen. Our events are casual and meant to be fun and instructive, not hardcore. This class is designed to be just as fun for the cooking enthusiast who wants to be a part of every step as it is for the first-timer who’s happier observing and assisting (or taste testing).

Please arrive 15 minutes early to allow time for parking and check in. Street parking is available around the venue, as well as a paid parking garage at the Holiday Inn just next door. You will be seated with your booking party.

The nature of our classes is set up so that booking parties will work together during class, sharing both ingredients and equipment. This class is BYOB. Beer and wine is welcome for those over the age of 21. To ensure the safety and enriching experience of all participants, we require children aged 14 to 17 be accompanied by a parent or guardian during our cooking classes. Classes are intended for adults 18+.

Members of CultureWorks get a 10% off discount code - check out the announcement board in the member portal to learn more, or reach out to a member of the team.

Meet Chef Alex, your instructor

Chef Alex is a Peruvian Chef who’s been in the industry for over 12 years, both in Peru and throughout a number of restaurants and hotels in the United States. He was born in Celendin (Cajamarca), a little town in the mountains of Peru, but he grew up in Callao on the coast of Lima where he learned all about seafood and the importance and beauty of fresh fish. His love for Japanese food started as a fusion of cultures, or as the Peruvians call it Nikkei (Peruvian-Japanese). He also had the opportunity to work with sushi in Miami a couple years ago, where he learned the importance of simplicity and respect for the traditional Japanese method. Chef Alex loves all food and is also well-versed in pasta, as he had a little home restaurant back in Peru serving up fresh pasta dishes with quality ingredients. He is so happy to be your Chef instructor and very excited to express and share his passion for the culinary world!

PRESENTED BY COCUSOCIAL

Want to delight your family and friends with freshly made sushi rolls?

Come and learn how to prepare this traditional Japanese dish from scratch using classic techniques. In this fun, hands-on social cooking class, you’ll learn all the skills needed to make sushi-rolls at home, including how to prepare sushi rice, select sushi-grade fish, and add additional tasty neta (ingredients) to enhance your dining experience. You’ll learn to make three types of sushi rolls: California Uramaki, Sake Tartare Maki and Veggie Futomaki.

No experience is required! We provide all the equipment and ingredients, which are easy to find at local markets if you don’t already have them in your home kitchen. Our events are casual and meant to be fun and instructive, not hardcore. This class is designed to be just as fun for the cooking enthusiast who wants to be a part of every step as it is for the first-timer who’s happier observing and assisting (or taste testing).

Please arrive 15 minutes early to allow time for parking and check in. Street parking is available around the venue, as well as a paid parking garage at the Holiday Inn just next door. You will be seated with your booking party.

The nature of our classes is set up so that booking parties will work together during class, sharing both ingredients and equipment. This class is BYOB. Beer and wine is welcome for those over the age of 21. To ensure the safety and enriching experience of all participants, we require children aged 14 to 17 be accompanied by a parent or guardian during our cooking classes. Classes are intended for adults 18+.

Members of CultureWorks get a 10% off discount code - check out the announcement board in the member portal to learn more, or reach out to a member of the team.

Meet Chef Alex, your instructor

Chef Alex is a Peruvian Chef who’s been in the industry for over 12 years, both in Peru and throughout a number of restaurants and hotels in the United States. He was born in Celendin (Cajamarca), a little town in the mountains of Peru, but he grew up in Callao on the coast of Lima where he learned all about seafood and the importance and beauty of fresh fish. His love for Japanese food started as a fusion of cultures, or as the Peruvians call it Nikkei (Peruvian-Japanese). He also had the opportunity to work with sushi in Miami a couple years ago, where he learned the importance of simplicity and respect for the traditional Japanese method. Chef Alex loves all food and is also well-versed in pasta, as he had a little home restaurant back in Peru serving up fresh pasta dishes with quality ingredients. He is so happy to be your Chef instructor and very excited to express and share his passion for the culinary world!

PRESENTED BY COCUSOCIAL

Join us on a culinary journey where you will learn the history and traditions of regional Italian cuisine.

The starting point for our class is Liguria, the region of the city of Genoa.  This city created one of the most famous cold sauces in the world, pesto alla Genovese (Basil pesto).  

From Genoa we will move to Emilia Romagna, the Italian region well known for Mortadella, Prosciutto di Parma, and Bolognese sauce.  Yum!  Here we will learn to make fresh egg Tagliatelle pasta completely from scratch.  The method for preparing your pasta dish will come from Veneto, the homeland of Bellini and Tiramisu.  Once you have completed your culinary journey and taken the steps to cook and plate your dish, we will sit down to enjoy the best plate of pasta Italy can offer without stepping on a plane.

No experience is required! We provide all the equipment and ingredients, which are easy to find at local markets if you don’t already have them in your home kitchen. Our events are casual and meant to be fun and instructive, not hardcore. This class is designed to be just as fun for the cooking enthusiast who wants to be a part of every step as it is for the first-timer who’s happier observing and assisting (or taste testing).

Please arrive 15 minutes early to allow time for parking and check in. Street parking is available around the venue, as well as a paid parking garage at the Holiday Inn just next door. You will be seated with your booking party. The nature of our classes is set up so that booking parties will work together during class, sharing both ingredients and equipment. This class is BYOB. Beer and wine is welcome for those over the age of 21.

To ensure the safety and enriching experience of all participants, we require children aged 14 to 17 be accompanied by a parent or guardian during our cooking classes. Classes are intended for adults 18+.

Members of CultureWorks get a 10% off discount code - check out the announcement board in the member portal to learn more, or reach out to a member of the team.

Meet Chef Boni, your instructor

Boni grew up learning how to cook from scratch from her grandmother and in conjunctioned honed her skills working at her family’s marketing agency, where she developed and executed recipe-driven media campaigns for national food brands including Fleischmann's Yeast, the California Avocado Commission, Boursin, Dole, Smithfield, Bimbo Bakeries etc. She currently teaches cooking classes at multiple schools, community centers, private homes and trains teachers around the country on specific cooking curriculums. In addition she works in the entertainment business coaching and mentoring actors.

Immerse yourself in the creative works of Jalina Evans as she reimagines her modern day interpretations of sacred symbolism.

What to expect: A curated selection of abstract pieces designed to ground and inspire.

The Vibe: Music, chill atmosphere and meet the artist.

• Street parking and garages nearby

• Wine & hors d’ oeuvres

• ID required to enter

PRESENTED BY COCUSOCIAL

Want to delight your family and friends with freshly made sushi rolls?

Come and learn how to prepare this traditional Japanese dish from scratch using classic techniques. In this fun, hands-on social cooking class, you’ll learn all the skills needed to make sushi-rolls at home, including how to prepare sushi rice, select sushi-grade fish, and add additional tasty neta (ingredients) to enhance your dining experience. You’ll learn to make three types of sushi rolls: California Uramaki, Sake Tartare Maki and Veggie Futomaki.

No experience is required! We provide all the equipment and ingredients, which are easy to find at local markets if you don’t already have them in your home kitchen. Our events are casual and meant to be fun and instructive, not hardcore. This class is designed to be just as fun for the cooking enthusiast who wants to be a part of every step as it is for the first-timer who’s happier observing and assisting (or taste testing).

Please arrive 15 minutes early to allow time for parking and check in. Street parking is available around the venue, as well as a paid parking garage at the Holiday Inn just next door. You will be seated with your booking party.

The nature of our classes is set up so that booking parties will work together during class, sharing both ingredients and equipment. This class is BYOB. Beer and wine is welcome for those over the age of 21. To ensure the safety and enriching experience of all participants, we require children aged 14 to 17 be accompanied by a parent or guardian during our cooking classes. Classes are intended for adults 18+.

Members of CultureWorks get a 10% off discount code - check out the announcement board in the member portal to learn more, or reach out to a member of the team.

Meet Chef Alex, your instructor

Chef Alex is a Peruvian Chef who’s been in the industry for over 12 years, both in Peru and throughout a number of restaurants and hotels in the United States. He was born in Celendin (Cajamarca), a little town in the mountains of Peru, but he grew up in Callao on the coast of Lima where he learned all about seafood and the importance and beauty of fresh fish. His love for Japanese food started as a fusion of cultures, or as the Peruvians call it Nikkei (Peruvian-Japanese). He also had the opportunity to work with sushi in Miami a couple years ago, where he learned the importance of simplicity and respect for the traditional Japanese method. Chef Alex loves all food and is also well-versed in pasta, as he had a little home restaurant back in Peru serving up fresh pasta dishes with quality ingredients. He is so happy to be your Chef instructor and very excited to express and share his passion for the culinary world!

Join fellow summer interns and professionals from across Philadelphia's vibrant arts and culture organizations for an evening of connection and community! This casual mixer provides a unique opportunity to network with peers and meet established professionals outside the confines of your institution.

Pursuing a career in the arts and culture sector is rarely linear and highly individualized, which is why it's especially important to meet others who have already walked this path and can offer advice. Connect with mentors and colleagues while helping to strengthen Philadelphia's future arts and culture workforce.

Come share experiences, exchange ideas, and discover new perspectives in a relaxed, welcoming environment! Light bites and drinks will be provided.

This event is supported by the Philadelphia Museum of Art, the Penn Museum, the Barnes Foundation, the Brandywine Museum of Art, CultureWorks Greater Philadelphia, and the Hurford Center for the Arts and Humanities at Haverford College.

PRESENTED BY COCUSOCIAL

Join us on a culinary journey where you will learn the history and traditions of regional Italian cuisine.

The starting point for our class is Liguria, the region of the city of Genoa.  This city created one of the most famous cold sauces in the world, pesto alla Genovese (Basil pesto).  

From Genoa we will move to Emilia Romagna, the Italian region well known for Mortadella, Prosciutto di Parma, and Bolognese sauce.  Yum!  Here we will learn to make fresh egg Tagliatelle pasta completely from scratch.  The method for preparing your pasta dish will come from Veneto, the homeland of Bellini and Tiramisu.  Once you have completed your culinary journey and taken the steps to cook and plate your dish, we will sit down to enjoy the best plate of pasta Italy can offer without stepping on a plane.

No experience is required! We provide all the equipment and ingredients, which are easy to find at local markets if you don’t already have them in your home kitchen. Our events are casual and meant to be fun and instructive, not hardcore. This class is designed to be just as fun for the cooking enthusiast who wants to be a part of every step as it is for the first-timer who’s happier observing and assisting (or taste testing).

Please arrive 15 minutes early to allow time for parking and check in. Street parking is available around the venue, as well as a paid parking garage at the Holiday Inn just next door. You will be seated with your booking party. The nature of our classes is set up so that booking parties will work together during class, sharing both ingredients and equipment. This class is BYOB. Beer and wine is welcome for those over the age of 21.

To ensure the safety and enriching experience of all participants, we require children aged 14 to 17 be accompanied by a parent or guardian during our cooking classes. Classes are intended for adults 18+.

Members of CultureWorks get a 10% off discount code - check out the announcement board in the member portal to learn more, or reach out to a member of the team.

Meet Chef Boni, your instructor

Boni grew up learning how to cook from scratch from her grandmother and in conjunctioned honed her skills working at her family’s marketing agency, where she developed and executed recipe-driven media campaigns for national food brands including Fleischmann's Yeast, the California Avocado Commission, Boursin, Dole, Smithfield, Bimbo Bakeries etc. She currently teaches cooking classes at multiple schools, community centers, private homes and trains teachers around the country on specific cooking curriculums. In addition she works in the entertainment business coaching and mentoring actors.

Join Philly EdTech Meetup for a summer networking event, featuring a conversation on the realities of implementing EdTech tools in districts.

Featured panelists:
Scott W. Hand: Scott is the Director of Technology Innovation & Instructional Design at Radnor Township School District.
Sakeenah Daniels: Sakeenah is Senior Director of Partner Relations at ClassLink

We'll dive into how schools manage the constellation of tools effectively. At this critical juncture in technology in education, we'll also discuss how schools leverage technology and how tools work together to empower each other and produce better student outcomes.

We'll bring the food and drink, you bring the experience or excitement for the local Philly edtech community. See you there!

PRESENTED BY COCUSOCIAL

Want to delight your family and friends with freshly made sushi rolls?

Come and learn how to prepare this traditional Japanese dish from scratch using classic techniques. In this fun, hands-on social cooking class, you’ll learn all the skills needed to make sushi-rolls at home, including how to prepare sushi rice, select sushi-grade fish, and add additional tasty neta (ingredients) to enhance your dining experience. You’ll learn to make three types of sushi rolls: California Uramaki, Sake Tartare Maki and Veggie Futomaki.

No experience is required! We provide all the equipment and ingredients, which are easy to find at local markets if you don’t already have them in your home kitchen. Our events are casual and meant to be fun and instructive, not hardcore. This class is designed to be just as fun for the cooking enthusiast who wants to be a part of every step as it is for the first-timer who’s happier observing and assisting (or taste testing).

Please arrive 15 minutes early to allow time for parking and check in. Street parking is available around the venue, as well as a paid parking garage at the Holiday Inn just next door. You will be seated with your booking party.

The nature of our classes is set up so that booking parties will work together during class, sharing both ingredients and equipment. This class is BYOB. Beer and wine is welcome for those over the age of 21. To ensure the safety and enriching experience of all participants, we require children aged 14 to 17 be accompanied by a parent or guardian during our cooking classes. Classes are intended for adults 18+.

Members of CultureWorks get a 10% off discount code - check out the announcement board in the member portal to learn more, or reach out to a member of the team.

Meet Chef Alex, your instructor

Chef Alex is a Peruvian Chef who’s been in the industry for over 12 years, both in Peru and throughout a number of restaurants and hotels in the United States. He was born in Celendin (Cajamarca), a little town in the mountains of Peru, but he grew up in Callao on the coast of Lima where he learned all about seafood and the importance and beauty of fresh fish. His love for Japanese food started as a fusion of cultures, or as the Peruvians call it Nikkei (Peruvian-Japanese). He also had the opportunity to work with sushi in Miami a couple years ago, where he learned the importance of simplicity and respect for the traditional Japanese method. Chef Alex loves all food and is also well-versed in pasta, as he had a little home restaurant back in Peru serving up fresh pasta dishes with quality ingredients. He is so happy to be your Chef instructor and very excited to express and share his passion for the culinary world!

Join us for an in-person session about how nonprofit and cultural organizations can leverage public relations to tell stories that get the attention of editors and reporters. CultureWorks member and nonprofit PR leader Cristian Salazar will guide participants in strategies and tactics used to secure coverage by ABC News, CNN, The New York Times and many other top-tier outlets. 

PRESENTED BY COCUSOCIAL

Love authentic Italian food but can’t hop on a plane to Italy every time you crave it?
We’ve got the next best thing! Join us for a hands-on pasta-making class where you’ll learn to craft fresh pasta completely from scratch- using simple ingredients you probably already have at home.

In this hands-on class and under Chef Boni's expert guidance, you will learn how to make Mafalda pasta from scratch, paired with a creamy vodka sauce. Mafalda is a beautiful ribbon pasta with a wavy edge. This charming pasta was created to celebrate the birth of Princess Mafalda, born in 1902 to Vittorio Emanuele III, the last King of Italy.

No experience is required! We provide all the equipment and ingredients, most of which are easy to find at local markets if you don’t already have them in your home kitchen. Our events are casual and meant to be fun and instructive, not hardcore. This class is designed to be just as fun for the cooking enthusiast who wants to be a part of every step as it is for the first-timer who’s happier observing and assisting (or taste testing).

Please arrive 15 minutes early to allow time for parking and check in.  Street parking is available around the venue, as well as a paid parking garage at the Holiday Inn just next door. You will be seated with your booking party. The nature of our classes is set up so that booking parties will work together during class, sharing both ingredients and equipment. This class is BYOB. Beer and wine is welcome for those over the age of 21.

Members of CultureWorks get a 10% off discount code - check out the announcement board in the member portal to learn more, or reach out to a member of the team.

Meet Chef Boni, your instructor

Boni grew up learning how to cook from scratch from her grandmother and in conjunctioned honed her skills working at her family’s marketing agency, where she developed and executed recipe-driven media campaigns for national food brands including Fleischmann's Yeast, the California Avocado Commission, Boursin, Dole, Smithfield, Bimbo Bakeries etc. She currently teaches cooking classes at multiple schools, community centers, private homes and trains teachers around the country on specific cooking curriculums. In addition she works in the entertainment business coaching and mentoring actors.

PRESENTED BY COCUSOCIAL

Join us on a culinary journey where you will learn the history and traditions of regional Italian cuisine.

The starting point for our class is Liguria, the region of the city of Genoa.  This city created one of the most famous cold sauces in the world, pesto alla Genovese (Basil pesto).  

From Genoa we will move to Emilia Romagna, the Italian region well known for Mortadella, Prosciutto di Parma, and Bolognese sauce.  Yum!  Here we will learn to make fresh egg Tagliatelle pasta completely from scratch.  The method for preparing your pasta dish will come from Veneto, the homeland of Bellini and Tiramisu.  Once you have completed your culinary journey and taken the steps to cook and plate your dish, we will sit down to enjoy the best plate of pasta Italy can offer without stepping on a plane.

No experience is required! We provide all the equipment and ingredients, which are easy to find at local markets if you don’t already have them in your home kitchen. Our events are casual and meant to be fun and instructive, not hardcore. This class is designed to be just as fun for the cooking enthusiast who wants to be a part of every step as it is for the first-timer who’s happier observing and assisting (or taste testing).

Please arrive 15 minutes early to allow time for parking and check in. Street parking is available around the venue, as well as a paid parking garage at the Holiday Inn just next door. You will be seated with your booking party. The nature of our classes is set up so that booking parties will work together during class, sharing both ingredients and equipment. This class is BYOB. Beer and wine is welcome for those over the age of 21.

To ensure the safety and enriching experience of all participants, we require children aged 14 to 17 be accompanied by a parent or guardian during our cooking classes. Classes are intended for adults 18+.

Members of CultureWorks get a 10% off discount code - check out the announcement board in the member portal to learn more, or reach out to a member of the team.

Meet Chef Boni, your instructor

Boni grew up learning how to cook from scratch from her grandmother and in conjunctioned honed her skills working at her family’s marketing agency, where she developed and executed recipe-driven media campaigns for national food brands including Fleischmann's Yeast, the California Avocado Commission, Boursin, Dole, Smithfield, Bimbo Bakeries etc. She currently teaches cooking classes at multiple schools, community centers, private homes and trains teachers around the country on specific cooking curriculums. In addition she works in the entertainment business coaching and mentoring actors.

Why do organizations choose fiscal sponsorship? What motivates groups to move away from traditional nonprofit structures, and when does fiscal sponsorship become a long-term solution? This moderated online panel will feature project directors from a range of fiscally sponsored initiatives who will share their experiences, challenges, and opportunities working within a fiscal sponsorship model.

Presented by: The Philanthropy Network

Fiscal sponsorship plays a critical—yet often misunderstood—role in supporting community-rooted work. This six-part brown-bag Lunch & Learn virtual series is designed to give funders a practical, nuanced understanding of fiscal sponsorship as both an operational model and a strategic tool for advancing impact.

Across six monthly sessions, participants will explore how fiscal sponsorship functions in practice; why projects choose this structure; how due diligence, equity, and impact measurement look within sponsored models; and how funders can engage more effectively and responsibly with fiscally sponsored work. Each 45-minute session, held the first Thursday of each month from 12:00–1:00 PM will combine brief framing with facilitated discussion, centering real-world experience and shared learning rather than formal presentation. 

Sessions are intended to stand alone, yet collectively offer a cohesive learning arc—from foundational concepts to long-term partnership strategies.

This series is made possible through generous support from The Philadelphia Cultural Fund.

PRESENTED BY COCUSOCIAL

Step into the flavor-packed world of dumplings in this exciting cooking class! Join us as we master the art of dumpling wrapping in a variety of shapes, including the classic triangular design. Your chef instructor will explain the significance of dumplings across different cultures and will expertly demonstrate how to make the perfect dough at home, providing you with easy-to-follow recipes and methods. You'll have the opportunity to work with high-quality store-bought dumpling wrappers, as well as try your hand at making them from scratch. As we dive into this culinary adventure, you'll also hone your knife skills and learn new techniques to create innovative flavors that reflect your personal creativity.

Whether you prefer vegetarian options or want to explore a range of fillings, there's something for everyone. You'll learn how to make both vegetarian and chicken dumplings.

The highlight of the class? Enjoying the delicious dumplings you've crafted yourself! Your happiness is Chef Scutt's satisfaction, and he can't wait to share this joyful experience with you!

No experience is required! We provide all the equipment and ingredients, which are easy to find at local markets if you don’t already have them in your home kitchen. Our events are casual and meant to be fun and instructive, not hardcore. This class is designed to be just as fun for the cooking enthusiast who wants to be a part of every step as it is for the first-timer who’s happier observing and assisting (or taste testing).

Please arrive 15 minutes early to allow time for parking and check in.  Street parking is available around the venue, as well as a paid parking garage at the Holiday Inn just next door. You will be seated with your booking party. The nature of our classes is set up so that booking parties will work together during class, sharing both ingredients and equipment. This class is BYOB. Beer and wine is welcome for those over the age of 21.

Members of CultureWorks get a 10% off discount code - check out the announcement board in the member portal to learn more, or reach out to a member of the team.

Meet Chef Scutt, your instructor

Chef Scutt's culinary journey began in Haiti, where his mother served as his first chef instructor, instilling in him a deep love for cooking. After graduating from culinary school in 2015, Chef Scutt had the privilege of working alongside exceptional chefs, gaining invaluable experience in various culinary environments, from upscale dining to bustling fast-paced kitchens. In 2019, he opened his first restaurant, a venture that taught him countless lessons, though he had to close it in 2021 due to the pandemic.

Currently, Chef Scutt runs a catering business specializing in Caribbean cuisine, driven by his passion for teaching and a desire to help others discover the art of cooking. He firmly believes that everyone is a chef in their own kitchen, where the magic for their family truly begins. He considers each class and each opportunity to teach an honor.

PRESENTED BY COCUSOCIAL

If you are a pasta enthusiast then you came to the right place!

In this hands-on class, you’ll master the art of making pillowy soft gnocchi from scratch, paired with a hearty Pomodoro that brings out the best in the dish. Together, we’ll explore pasta-making techniques that focus on achieving perfect texture, flavor, and consistency, along with some of the fun tools and tips that make gnocchi easy and enjoyable to prepare. Whether you're a pasta lover looking to add a new skill to your repertoire or simply interested in learning how to craft an impressive homemade dish, this class will leave you with the confidence to recreate these restaurant-quality flavors at home!

No experience is required! We provide all the equipment and ingredients, which are easy to find at local markets if you don’t already have them in your home kitchen. Our events are casual and meant to be fun and instructive, not hardcore. This class is designed to be just as fun for the cooking enthusiast who wants to be a part of every step as it is for the first-timer who’s happier observing and assisting (or taste testing).

Please arrive 15 minutes early to allow time for parking and check in.  Street parking is available around the venue, as well as a paid parking garage at the Holiday Inn just next door. You will be seated with your booking party. The nature of our classes is set up so that booking parties will work together during class, sharing both ingredients and equipment. This class is BYOB. Beer and wine is welcome for those over the age of 21.

Members of CultureWorks get a 10% off discount code - check out the announcement board in the member portal to learn more, or reach out to a member of the team.

Meet Chef Boni, your instructor

Boni grew up learning how to cook from scratch from her grandmother and in conjunctioned honed her skills working at her family’s marketing agency, where she developed and executed recipe-driven media campaigns for national food brands including Fleischmann's Yeast, the California Avocado Commission, Boursin, Dole, Smithfield, Bimbo Bakeries etc. She currently teaches cooking classes at multiple schools, community centers, private homes and trains teachers around the country on specific cooking curriculums. In addition she works in the entertainment business coaching and mentoring actors.

Are you interested in starting a creative or cultural business in Philadelphia? Looking for the right resources, connections, or support systems to help bring your ideas to life—or strengthen the work you’re already doing?

Join us for this Third Thursday gathering focused on the organizations that help fuel the city’s cultural economy. This event will bring together a range of support organizations that provide resources, guidance, and infrastructure to artists, venue operators, small business owners, and creative entrepreneurs.

Throughout the evening, participating organizations will host information tables and booths, giving attendees the opportunity to meet directly with the people behind the programs that support creative work in the city. The program will also include a brief 20-minute showcase, where each organization will introduce their work and share how they support artists, venues, and cultural businesses.

Simultaneously, there will also be a practical workshop from 5:00-6:30 PM for artists, freelancers, and nonprofit professionals looking to build stronger financial foundations while navigating creative and mission-driven careers. Led by wealth advisor Jacky Petit-Homme of Liberty One Wealth Advisors, this session will explore how to navigate irregular income, think strategically about saving and investing, and build a financial framework that evolves with your work.

Presented in collaboration with the Philadelphia Department of Commerce, this event is designed to help attendees better understand and access the ecosystem of support available for creative and cultural ventures in Philadelphia.

Third Thursdays at CultureWorks convene practitioners, leaders, and neighbors for conversations about the forces shaping Philadelphia’s cultural sector—and the shared work required to keep it thriving.

This special workshop will take place in the conference room during The Creative Economy Fair. Space is limited, RSVP below.

For artists, freelancers, and nonprofit professionals, financial planning often has to flex alongside unpredictable income, project-based work, and evolving career paths. This workshop offers a grounded, practical approach to building financial stability while still supporting creative and mission-driven lives.

Led by wealth advisor Jacky Petit-Homme of Liberty One Wealth Advisors, the session will explore how to navigate irregular income, plan for the future, and make thoughtful decisions around saving, investing, and risk. Jacky will share strategies for creating a financial framework that adapts to your work—whether you’re balancing multiple revenue streams, growing a practice, or thinking about long-term sustainability.

This is an opportunity to step back, gain clarity, and build a more intentional relationship with your finances—on your own terms.

Jacky L Petit-Homme, CFP®, CEPA®

Managing Director & Founding Partner

2022 Financial Advisor of the Year by RIA Intel

2023 University of Florida’s 40 Gators Under 40

2025 Marquis Who’s Who Award Winner

As a Founding Partner of Liberty One Wealth Advisors, Jacky plays a central role in designing and implementing comprehensive financial plans for individuals, families, and business owners. He brings dynamic experience in retirement income strategies, liquidity event planning, and long-term wealth design. In addition to financial planning, Jacky leads the firm’s advanced insurance planning initiatives, helping families and business owners think strategically about risk management, estate efficiency, and wealth preservation.

Jacky works closely with business-owner families to align personal wealth planning with business growth, succession, and exit strategies. His approach integrates investment strategy, tax awareness, and insurance solutions into one cohesive plan built around clarity and confidence. He prides himself on the strong, lasting relationships he builds with clients and is deeply committed to delivering thoughtful, high-touch service.

A first-generation American born to Haitian immigrants in South Florida, Jacky relocated to Philadelphia in 2014 and quickly developed a deep appreciation for the city and its entrepreneurial spirit. He is a passionate advocate for mentorship and community involvement. 

Jacky serves as a Big Brother with Big Brothers Big Sisters and sits its Governing Board of Directors. He also serves on the Board of the Crescent Foundation, a nonprofit dedicated to supporting individuals and families affected by Sickle Cell Disease. He also serves on the Board of Andrée Collective, a nonprofit organization that provides trauma-informed therapy, financial literacy education, and transitional employment support for individuals escaping intimate partner violence.

Outside of work, Jacky enjoys traveling, exercising, and spending quality time with his family. He lives in Brewerytown with his wife, Ashley, and their son, Quinn.

Jacky is a graduate of the University of Florida and holds the CERTIFIED FINANCIAL PLANNER™ certification, awarded by the Certified Financial Planner Board of Standards, Inc. He also holds the Certified Exit Planning Advisor (CEPA®) designation through the Exit Planning Institute, reflecting his advanced expertise in helping business owners prepare for and execute successful transitions.