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Tuesday, April 25, 7pm: Wine + Swine with Mitch Skwer of The Wine Merchant and Nick Macri of La Divisa Meats
Wine and swine, a match made in heaven. This is an evening devoted entirely to one helluva pairing. Another great pairing – two of our favorite COOK veterans! On the wine side of things is COOK’s go-to wine guy, Mitch Skwer of The Wine Merchant. And the man behind the pork: chef-turned-butcher-shop owner, Nick Macri of Reading Terminal Market’s La Divisa Meats. Nick 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. Join Mitch and Nick for a pairing dinner that highlights the Italy’s Emilia Romagna region, which is celebrated for its pasta, balsamic vinegar, parmigiano reggiano and prosciutto di Parma. Pairings include prosciutto with gnocco fritto, or fried gnocchi (paired with Castello di Luzzano Malvasia “Seta” 2014); peas, pancetta, mint and shoots (paired with Lo Duca Lambrusco Reggiano); tortellini in brodo - roast pork tortellini, pork broth, parmigiano reggiano (paired with Tenuta di Pederzana Lambrusco Grasparossa di Castelvetro); milk braised pork with greens and mushrooms (paired with San Patrignano “Aulente” Sangiovese di Romagna 2014); and zuppa inglese - English trifle (paired with Fattoria Paradiso Albana Vendemmia Tardiva).
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