A Quick, Simple, Delicious Lunch

Maybe you think that a charcuterie board is the rightful place for pâté. Well, we heard from a customer who made a meal of his pâté purchase. Read on to see how Fungo, an enthusiastic home cook, enjoyed our Pheasant Terrine Herbette … Unlike most pâtés, this was meaty and not overly fatty, reminding me of…

Charcuterie 101: A Tasty Recap

On Saturday, we were pleased to host Charcuterie 101 for the Food Network’s New York Wine & Food Festival. Held in the intimate, cavernous wine cellar at Macelleria in the Meatpacking District, Charcuterie 101 brought together les deux Pierres – our own, Pierre Moreira and one of our favorite NY chefs, Pierre Landet, of Cercle Rouge, for…