Spicy Cod FrittersThe American Bounty RestaurantAvocado-Lima Crema, Fresno Chilies, Crispy Plantain Threads, Pickled Red Onions|
Spring Braised LambThe American Bounty RestaurantFava Beans, English Peas, Baby Carrots, White Wine, Fresh Herbs|
PateHen of the Wood - Burlington·sarah minnickBurlingtonPate served as a starter at Hen of the Wood - Burlington.|
Pork TerrineAt The Table Deli·Chef Anne-Sophie PicBrightonA savory French-style loaf made from coarse ground pork, often served cold...|
Pork rillettesFore Street·Sam HaywardPortlandRich and perfectly textured, served as part of the charcuterie board.|
Cured MeatsFeli·Javier CanterasPortlandA common offering in Spanish cuisine, including various hams and sausages,...|
Charcuterie and cheeseboardGuenther's BarMurrietaA platter of cured meats and cheeses, generous enough for three people to share.|
Jamón IbéricoSparrow·Wendy LopezOrlandoA highly prized cured ham from Spain, featured on Sparrow's Southern...|
Embutidos de montañaCuatrolatasAlicanteDelicious mountain cured meats, highly recommended by customers.|
Venison TerrineApricity Restaurant·Chantelle NicholsonLondonA starter featuring venison, often served as part of a tasting menu.|
Goose RillettesLe Gavroche·Chris GalvinParisA French preparation of meat (in this case, goose) slow-cooked in fat until...|
Boar TerrineLe Gavroche·Chris GalvinParisA rustic French pâté or meatloaf made from wild boar meat, often served cold...|
Cod FrittersRestaurante Ricard Camarena·Ricard CamarenaValenciaFritters made with cod, described as 'just alright' by a customer.|
Duck, port & cranberry pâtéOak Room·Jeff GalvinLacebyA rich pâté made from duck liver, flavored with port wine and cranberries.|
Rice and pork gravy plate with okra and cornbreadTuff Break Nola·Leighann SmithNew OrleansServed during a pop-up event.|