Registration required. Get the basics of at-home charcuterie with local charcuterie go-to chef Nick Macri. In this hands on workshop, everyone will get to make their own pâté, and learn techniques for grinding meat at home. We’ll start with forcemeats and discuss how to make them and use them in various pâté and terrine recipes. We’ll provide a variety of garnishes for your pâté that we’ll bake in class for you to enjoy at home.
This is a great opportunity for beginners and experienced at-home charcuterie makers to get troubleshooting tips from an expert and talk about their at-home charcuterie production questions or concerns.
Nick Macri grew up in a heavily food-oriented Italian immigrant family in Toronto, Canada. After attending Drexel University, Nick worked as sous chef and chef de cuisine at many of Philadelphia’s premier dining establishments. He has established himself as one of the city’s authorities on the subject and production of charcuterie. Nick was named Zagat Philadelphia 30 under 30 in 2014. He is the owner of La Divisa Meats, a house-made charcuterie & butcher shop, at the Reading Terminal Market. La Divisa Meats is committed to providing Philadelphia with the highest quality meat products made from local raw ingredients. They focus on serving a full line of humanely raised pork, veal and lamb, and producing the finest house-made charcuterie.
Outside of a restaurant setting, Nick teaches classes and seminars at COOK, Drexel University and the Reading Terminal Market. He is perhaps best known, however, for his ability to grow a mighty fine beard!
Photo courtesy of Goldenberg Photography.