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View the entire table of contents
for the May 15, 2005 issue

See Also
Wine Talk: Richard Leakey
Wine From a Windfall
davidburke & donatella, Café Gray, Bellavitae
Welcome Back to Palm Springs
North by Northeast
It Pays to Wait
South Africa Spreads its Wings
Updating a Classic
Jimmy Carter's Passion for Winemaking
Beyond Cabernet and Chardonnay

Pâté doesn't have to be complicated to be good

Sam Gugino
Issue: May 15, 2005

When I was working in a restaurant in Philadelphia some years ago, a customer exclaimed, "I just love pâté. What is pâté, anyway?" Well, it can be as simple as pureed chicken livers mashed into a ramekin or as elaborate as a thrush terrine with foie gras and Armagnac.