Learn how to shop for ingredients and prepare a meal like one of Philly's best chefs! This new, intimate monthly afterhours dinner series will highlight how the Market can provide everything that you need to make a chef caliber meal at home. During the tour the chef will show you how to choose the best ingredients for your meal and where they chose to source them from within the Market. Next, they will walk you through a step-by-step demonstration on how to make one of the courses on the evening’s menu using the ingredients that were just purchased. Finally, you will be experiencing gustatory bliss as you enjoy a one-of-a-kind multi-course, seasonal dinner prepared in the open kitchen.
The second dinner in the series will be cooked by Chef Nick Macri, owner of La Divisa Meats in Reading Terminal Market. Before kicking off his 14 year cooking career, 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 dinning establishments. He has established himself as one of the city’s authorities on the subject and production of charcuterie. Nick was the winner of the 2013 HopChef competition and was named Zagat Philadelphia 30 under 30 in 2014.
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!
We invite you to BYO favorite wine to pair with the menu.
Menu*:
Appetizer:
Fluke crudo pickled pumpkin spiced pumpkin seeds
Salad:
Shaved apple and loom salad honey and chilies
Pasta:
Ricotta cavetelli with bolognese
Entree:
Porchetta, cider glazed root veg, greens, salsa verde
Dessert:
Coffee panna cotta