Late Summer Lunch: Pâté Tartine with Chef Claire Robinson

Published by The Butcher at August 25, 2017

A foolproof late summer meal any chef can make at home.

Welcome back! We all know we’ve got to get our greens in some time. Let’s let our pâté be the vehicle.

Chef Claire Robinson is back showing us how to get in our greens with this delicious pâté tartine great for late summer. This time she’s invited us to her home so we can see how easy it is to throw this recipe together with what you’ve got in the fridge. Really, it’s that simple. Grab your our calves liver pâté (or any flavor really), a toasted slice of bread and your almost there. Just add toppings of your choice. Voila!

Stay tuned for more recipes in the series using our pâtés including a recipe for beef and a pâté pasta sauce that’s great for fall. Enjoy!

If it’s your first time joining our new series “How to MEAT,” you can catch up with us on YouTube here. That’s where Robinson will show you how to treat slab bacon right and get all the cuts you’ll need from our dry-cured double smoked goodness.

Got a favorite recipe you love to use Schaller & Weber for? Let us know about it on social media! We love to hear and see how you enjoy S&W products.