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Wednesday, March 22, 7pm: Fat Is Flavor with Nick Macri of La Divisa Meats
The saying goes, ‘cut the fat, cut the flavor.’ This March, chef-turned-butcher Nick Macri of Reading Terminal Market’s La Divisa Meats will cut no corners or calories, demonstrating multiple methods of incorporating animal fats – rendering, confit, and even baking. As a specialty butcher, La Divisa makes use of the whole animal, and Macri’s March menu continues that practice, incorporating the usually-trimmed fat to lend flavor to dishes including whipped butter and crudités; tallow fried potato poutine; confit lamb shank, rigatoni, pecorino, mint, chiles; roast beef with Yorkshire pudding, horseradish, greens, mushrooms; and for dessert, chocolate and hazelnut pie. Nick is the Philadelphia restaurant industry’s go-to guy for meats so don’t miss out on this special event at COOK!
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