Working at a fine dining restaurant has introduced me to many dishes that I wouldn’t have otherwise tried and certainly not been able to pronounce. When researching the restaurant before being employed I read reviews upon reviews raving about an dish before unheard of to me, pâté.
Pâté, french for “pie”, is a mashed conglomerate of meats that can be garnished and personalized to a chef’s choosing and usually served as an appetizer. La V Chef Allison Jenkins chose to garnish my sample of chicken liver pâté in raspberry preserves, which I certainly enjoyed in contrast but balance with the gammy pâté.
“The pâté recipe is one that I’ve worked with for ten or twelve years and I haven’t been able to take it off of…
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