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Wednesday, December 20, 7pm: Offally Good with Ari Miller of Watkins Drinkery

Price $150.00

Seats Remaining:SOLD OUT

In modern Roman cuisine, offal is referred to as quinto quarto, or the "fifth quarter.” The term has a double meaning – first, organs amount to about a fourth of the weight of the butchered animal and second, offal in Roman cooking is at least as important as any of the outer quarters. So do as the Romans do and join us for a meal that puts offal front and center, prepared by Watkins Drinkery Chef Ari Miller. Ari’s culinary roots began during a decade spent in Israel where he was the dining reviewer for The Jerusalem Post. He transitioned into the professional kitchen, and upon returning to his native Philadelphia, he worked at Percy Street BBQ, High Street On Market and Philadelphia Distilling. With offal provided in part by Primal Meat Supply, a local purveyor and meat subscription service, Ari’s menu consists includes cocoa nib scrapple, soft pretzel, fried quail egg; almonds, sweetbreads, greens and radish salad; heart tartare; foie and duck sausage, egg yolk raviolo; and blood meringues with chocolate panna cotta.