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Meat-Master Macri Returns to COOK

Last Monday night, COOK welcomed back meat-master Nick Macri of Southwark alongside sommelier Brian Kane of Zahav for a night of delicious, homemade charcuterie and wine pairings.

Nick, who last taught sausage-making at COOK, brought an incredible spread and wealth of knowledge by preparing and then serving a wide range of cured meats. He divvied his menu into categories and explained the processes and the flavors behind his meat magic. Here’s how Nick broke it down to create a highly memorable charcuterie 101.

Spreads (You’ll wonder why you wasted time with butter.)
  • Juniper and sage liver mousse
  • Pork Rilletes
  • Duck Rilletes
  • Mutton Rilletes
  • Whipped Lardo
  • N’duja
  • With pickles and crackers
Pates and Terrines (Meatloaf’s Prettier French Cousin)
  • Pate Grand’Mere
  • Country Pate
  • House Pate
  • Everything but the Quack Pate en Croute
  • Gingerbread and Foie Pate
  • Head Cheese
  • With sweet mustard, chutneys and country bread
Cooked Sausages and Roasts (The lunchmeat we all wish we had)
  • French garlic sausage
  • Mortadella
  • Boiled Ham
  • Porchetta
  • Salami Cotto
  • With grain mustard, crudités
Salamis
(Wines meaty brother)
  • Black pepper and Allspice
  • Fennel
  • Calabrese
  • Hop
  • With aged cheese
Whole Muscles (Just enjoy)
  • Coppa
  • Lomo
  • Cured Duck Breast
  • Pancetta
  • Guest Proscuitto
  • With absolutely nothing like we said just enjoy
Dessert
  • Sanguinaccio (chocolate sauce with pig’s blood!)
 

In terms of wine, Brian brought selections that are all available at PA State Stores, including:

  • The Turk, Gruner Veltliner, Austria
  • Weingut Liebfrauenstift Kabinett Riesling, Germany
  • Flor d’englora, Grenache/Carignan/Tempranillo blend, Spain
  • Chateau Musar, Grenache/Cabernet/Cinsault blend, Lebanon

(The Lebanese wine was a really interesting one!)

I have a feeling everyone had salad for lunch the next day. That said, I have no doubt Nick will be back in February to show off more of his passion for cured meats!

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