Pâté: The Next Best Thing is Here
When it comes to catering trends, the phrase, “what goes around comes around,” is particularly meaningful and relevant. The culinary pendulum is in constant swing and what goes out of style one year is bound to become the trend of the moment a decade or two later. Wait long enough and tried-and-true buffet staples, like pâté, start showing up again at catered events, with a few twists and turns that make them a dish so right for our times. The classic French favorite, pâté, as well as various modern interpretations, are now a trendy item that can showcase a caterer’s skills.
What is Pâté?
Pâté (pronounced pah-TAY) is French for “pie,” but we tend to refer to anything that is ground into a spreadable topping for crackers, or molded into a terrine, as pâté. It is often served baked in a crust (en croûte) but it is easier to simply serve the pâté mounded in a decorative way, so that guests can easily partake.