These last few years, my terrines have been selling really well. Last fall and winter, I focused on terrines from game birds, specifically pigeons. After attending the Charcuterie Masters Event, I wanted to do something a bit more artistic, rustic, more chunky! So I...
The other day some customer, perhaps his vision going even faster than his receding hair line, suggested that pate reminds him of cold meatloaf. I wanted to scream, "bologna!" But I bit my tongue and bit a cracker. Pearls for swine, I say. Since I...
This is dedicated to my former Sous chef Bob Del Grosso, a dedicated teacher, charcutier and generally the guy who's been giving me all sorts of wisdom,high fives on my terrines and bread! Respect Bob!
