My butcher's name is Jonel. His pork shop has been a favorite for years. When he gave me a great tip on sharpening knives, I ended up baking these loaves for him.
Butcher’s Bread
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Our Favorite
Charcuterie
Terrines
Charcuterie is selling at work. We offer a terrine that varies, depending on the bird or the additions. From autumn through winter into early spring, it's usually foie gras. We play with a mosaic of layers based on cut. Below is an batch that mixed in pheasant,...
Masters Of Charcuterie
Masters of Charcuterie is an annual event in New York City. This year it was held in in my borough of Queens at Flushing Hall. Goes to show you, New York City is way bigger than Manhattan, folks. Anyway, with a loaf of bread and bottle of wine to share, I sampled and...
Jar Pâté
The rabbit pâté I sell on my menu at work is popular. Perhaps because it's studded with foie gras and truffles. While making a recent batch I had a bit left over. Lacking a free container, I used a strawberry jam jar for lack of a mason...
Terrines
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...
Charcuterie Masters
Last weekend was New York's Charcuterie Masters, an event held at Flushing Town Hall. In all my years within the food industry, it was probably one of the few food related show's I've visited. I have to get out more often, as it was great! My local butcher,...
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