Petite assiette – Le Pichet

Petite assiette - Le Pichet
Half size charcuterie plate with 3 items, served with cornichons. I chose Zoe’s Meats salami (air dried pork salami made in Seattle), jambon cru serrano (air cured ham from the Spanish Pyrenees), and pate albigeois (country-stly pork pate). $7
Le Pichet, Seattle WA

Mmm, I love charcuterie plates! This was really good and I think the pate was my favorite. So simple, so delicious!

Baguette and butter - Le Pichet
Baguette and butter. Complimentary

Schubert Sonata, 1992, Mark di Suvero
Schubert Sonata, 1992, Mark di Suvero, Olympic Sculpture Park. Painted and unpainted steel.

Chicken liver toscana – Mercato

Chicken liver toscana - Mercato
Grilled flatbread, fig marmellata, and arugula salad. $7
Mercato, Charleston SC

This chicken pate is a classic Tuscan dish and Mercato did it justice! It was simply delicious! The fig marmellata provided sweetness and the bright, citrus-y arugula salad helped to cut the heaviness of the chicken liver. Noms!

Warm focaccia and olive oil - Mercato
Warm focaccia and olive oil. Complimentary.

Charleston Harbor
Charleston Harbor. The view would have been perfect if not for the gross plastic bags in the water, lol!

Country style pork pate – Bar Agricole

Pork pate Bar Agricole

Slice of pork pate served with toast, aspic, mustard and caper berries.  $10
Bar Agricole, San Francisco

The server explained that the pate was “country style” since it consisted of chunkier pieces, not the smoother pates you usually see.  This pork pate was absolutely delicious and filling!  I just wish it came with more bread because the pate slice was pretty sizable.  I’m guessing that the aspic was also from pork, but I’m not sure.  Regardless, everything tasted great together!

Someone at the table didn’t know what aspic was, and I smiled because I remembered having to look it up while reading Anthony Bourdain’s “Kitchen Confidential”, lol!  I was happy to explain that it’s a jelly made from a stock (usually meat or fish) and gelatin.