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
- 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
- French garlic sausage
- Mortadella
- Boiled Ham
- Porchetta
- Salami Cotto
- With grain mustard, crudités
- Black pepper and Allspice
- Fennel
- Calabrese
- Hop
- With aged cheese
- Coppa
- Lomo
- Cured Duck Breast
- Pancetta
- Guest Proscuitto
- With absolutely nothing like we said just enjoy
- 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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