Joncarl Lachman

Chef/Owner of Noord

Eater 38 Essential List
Livestreamed from Philadelphia, PA
$15

About the Host

An avid traveler, Philly-born Joncarl Lachman has been to 33 countries spanning four continents and speaks four languages. Naturally, his approach to food shows extensive global influences. A graduate of NYC's Institute of Culinary Education, Lachman honed his craft in D.C. at Restaurant Nora, the country's first certified organic eatery, under legendary Chef Nora Puillon, and then in NYC under famed Chef Anne Rosenzweig at Arcadia. In 2005, upon relocating to Chicago, he struck out on his own with Michelin-ranked HB Home Bistro, and followed it up with his second eatery, Vincent, in 2010. In 2013, upon returning to his hometown, he opened Noord in East Passyunk as an exploration of classic Northern European bistro fare, and it quickly became one of the city's most-celebrated eateries (perennially featured on Eater's 38 Essential List and named to OpenTable's "100 Best Restaurants in America" List in 2019).

About the Event

Chef Lachman welcomed us into his home kitchen (via livestream), and taught us how to cook a multi-course authentic Dutch meal showcasing a few of his favorite signature dishes (see menu below). And, as is always the case at our events, he took plenty of questions from attendees while he cooked and participated in an extended Q&A to close out the night!

What will we be making?

Appetizer: Kapucijnerschotel (Traditional Dutch Captains Platter)

Entrée: Pork & Zuurkool with apples

What does my ticket get me?

In addition to getting unlimited viewing access to the recording of the livestream event, where Chef Lachman demonstrated how to cook both dishes and answered plenty of questions from attendees, you will receive access to the companion Recipe Book, which includes a complete grocery list and step-by-step cooking instructions/kitchen equipment/ingredients needed to make each dish.

How long does this experience take?

From start to finish, this class ran 2hr 15min – 1hr 52min of cooking and 23min of Q&A.

What will the yield be?

2 servings of each dish.

What kitchen equipment, appliances, and utensils will be used?
  • Large frying pan
  • Large pot
  • Medium frying pan
  • Medium pot or large saucepan
  • Baking sheet
  • Large bowl
  • Medium bowls
  • Small bowls for ingredients
  • Cutting board & sharp knife
  • Measuring cups & spoons
  • Mixing spoon or spatula
  • Tongs
  • Vegetable peeler
  • Food processor (optional)
  • Strainer or sieve (optional)
What ingredients will be needed?

In addition to the following kitchen staples – black pepper, distilled white vinegar, kosher salt, light brown sugar, and neutral oil (e.g. canola or vegetable) – Chef Lachman recommends acquiring the following ingredients listed below:

  • Apples
  • Carrot
  • Celery
  • Chicken stock
  • Curry powder
  • Green cabbage
  • Ground beef
  • Ground cloves
  • Ground or whole nutmeg
  • Kidney beans
  • Kielbasa - or sub. or another smoked sausage
  • Mustard (optional)
  • Pickles (optional)
  • Pork tenderloin
  • Sour cream (optional)
  • Thick cut bacon
  • Thyme
  • Unsalted butter
  • White or black pepper
  • Whole caraway
  • Yellow onion

*Please note, immediately after purchasing your ticket, you’ll receive access to the Recipe Book, which outlines exact quantities of each ingredient from the list above that will be needed to cook each dish.

Member Reviews ( 27 )

Bryan W.

Very interactive loved that. First time so just sat back and watched. Already picking up some great tips.... Thanks for a great experience.
Christopher D.

So enjoyed this class. The chef was a great teacher and I learned a ton about Dutch cooking!
Anne S.

Manish N.

One of the best!
Aaron Z.

Christy C.

He went a bit fast for a junior chef :) who likes explicit instruction on how much of each ingredient to add. I had a bunch of butter left over and no idea where it was supposed to go! But my food still came out great and it was a great class. Thank you!
Christina P.

the class was not too technical, although I like the challenges, he was clear and easy to follow. For my first class It did not intimidate me. I enjoy cooking with others!
Cynthia V.

This was my first class and it was really fun to cook along with an expert. I did find a bit of a challenge in that I prepared everything according to the recipes ahead of time, but found most wasn't needed. Next time I will have the ingredients out - not measured - good lesson for an armature. With appreciation and looking forward to next sessions.
Ellen W.

It was an introduction to a new set of flavors for me. I also really enjoyed Chef's easy and warm presentation, and the historical context. I haven't made the dishes yet, and I don't think I would have selected these dishes from a cookbook on my own, but that's part of the fun ay Chefsteam - pushing the boundaries.
Thomas H.

It seemed that the ingredients list was a lot more than what the Chef was making. Also, I wished that we had the option to use less vinegar.
Theresa M.

Barry F.

Chef has a very engaging personality, explained things well, gave plenty of alternatives to the recipe. I found it easy to follow being a novice cook and above all it turned out delicious
Jan S.

The Chef was very informative, personable and fun! The moderator was very helpful with guiding the participant questions to the Chef during and after the class and asked some questions of his own during the class to give us more background from the Chef. It was a super learning experience!
Susan B.

Both dishes were tasty but didn’t go together as a meal. There were two main courses when finished. He worked too fast. It would be helpful to do a better job of calling out the ingredients being added to the pot.
Lauren R.

This was my first class and we cooked along live. Chef was personable and fun. It was fast paced but we did keep up. Food was delicious and unlike anything we have cooked before.
Betts M.

Chef spoke very quickly and it was hard to hear. Also the quantity of ingredients didn’t match what chef used. I had too many apples and carrots.
Eleanor L.

It was my first program and I was uncertain as to what to expect. I could see and hear all clearly and questions asked were interesting. Time was given to participants to catch up too, impressive!
Meryl L.

This was my first class. It was well organized, the Chef was patient and informative on cooking techniques. I can’t wait to partake in another class
Robert F.

Fun experience. Well facilitated. Learned about Dutch cooking and enjoyed these dishes.
Caitlin T.

Really enjoyed the chef! His personality was great and truly appreciated that he chose dishes that are different from what he thought others would choose, as well as personal and tied to his own upbringing. The moderator was fantastic and really liked how he would slow things down, ask questions, ask for clarifications on the recipe, etc. Also really liked the question forum at the end where we ate our delicious food and just enjoyed listening in for the answers.
Eric S.

Chef took the time to get us a substitute before class for pork for my wife. It worked out great
Paula D.

Great food, cuisine I wasn’t familiar with, and he enjoyed answering questions amiably
Kathryn W.

Andrew R.

The chef was very good and the meals were fun to do and tasted great. However, unlike other sessions, it was not a complete meal but 2 entrees. We prefer a meal that is like one we would order at Noord (e.g. - salad/appetizer, entree and dessert).
Jerusha S.

The food was fabulous! We learned so much about Dutch food. We didn't think we'd like it. Signed up for the class because it was the first one we saw with our new membership. Chef was fun, very clear in his directions, very down to earth - we really felt like we were cooking with him. We can't wait to try another class with friends. I may even buy membership for my siblings so they can join us! Thank you for making this happen!
Drew J.

He was very engaging (more than most) even if the food wasn't the most exciting.
Lynda B.

For answers to the most common questions we get about our events, check out our CLASS FAQs
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