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Tuesday, January 30, 7pm: Dinner in Alsace with Nick Macri of La Divisa Meats

Price $170.00

Seats Remaining:SOLD OUT

This January, make a run for the border. Not that border, but rather, Alsace, the French region on the west bank of the upper Rhine adjacent to Germany and Switzerland. Alsace was once a part of Germany, and to this day many residents in the area speak Alsatian, a language that is more German than French. Not surprisingly, when eating in Alsace, you’ll get a taste of both French and German cuisine. Chef-turned-butcher-shop owner, Nick Macri of Reading Terminal Market’s La Divisa Meats, returns to COOK for an evening devoted to the rustic, hearty, distinctive food of Alsace, including chicken and riesling soup; tarte flambée; choucroute garnie; and for dessert, gugelhupf. Nick (@MeatManMacri) has taught classes across the city, won cooking competitions, and worked in some of Philly’s top kitchens, including Osteria and Southwark. Eventually, Nick took over the Border Springs Farm stand at Reading Terminal Market to realize his dream of having his own meat-filled storefront – La Divisa Meats.