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Wednesday, April 4, 7pm: Prize Meat Pies with Nick Macri of La Divisa Meats
Wednesday, April 4, 7pm: Prize Meat Pies with Nick Macri of La Divisa Meats


 
Price $160.00

Seats Remaining:SOLD OUT
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Description
 
If your average pie leaves you asking, “Where’s the beef?” then this class is for you. This one’s all about the savory “pie.” This April, chef-turned-butcher Nick Macri of Reading Terminal Market’s La Divisa Meats will prepare a four-course pie dinner featuring English style raised pork pie with mustard; Jamaican beef patties on a bun with lettuce, tomato, onion and mayo; shepherd’s pie; and pecan pie with leaf lard crust. Nick (aka @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. Nick sources from wholly sustainable and primarily local farms for all his meat needs and you’ll taste the difference. Pie, oh my!