We are excited to announce that Julie’s Rabbit Pâté was a winner in the ‘Charcuterie’ category at the 2012 Good Food Awards and was recently featured in a Bon Appétit magazine article entitled, “America’s Best Charcuterie.”
Choosing a favorite pâté is a little like selecting a favorite child. Each has its own attributes and unique characteristics that differentiate it from its siblings. That said, our house-made Rabbit Pâté would be a strong contender for the top of my “favorites” list. Wrapped in rose-hued Prosciutto di Parma and encased in amber-colored Madeira aspic, this pâté is our most intricate and, in my opinion, visually appealing.
One of my favorite things about cooking at Formaggio Kitchen is the wealth of wonderful ingredients at our fingertips. Working here as a chef is like being a kid in a lollipop factory. It is as much a treat to cook as it is to eat here, and often the ingredients that we get to use in our recipes add up to more than the sum of their parts. Such is the case of the Rabbit Pâté. (more…)