2. Process the bacon in a food processor until whipped, about 2 minutes. Scrape into a medium mixing bowl. 3. Add the pork, chicken, eggs and cognac to the mixing bowl and stir until well blended. Add the salt, thyme, black pepper and nutmeg and stir until well blended. Fold in the cherries and pistachios. 4. Scrape the mixture into the lined terrine and smooth the top. Seal tightly with the overhanging plastic and cover with the lid. 5. Place the terrine in a large roasting pan, and fill the roasting pan with about one inch of water. Bake until the temperature in the center of the terrine is 165°F, 2 ½-3 hours. 6. Remove the lid, peel back the plastic wrap and drain any excess fat. Seal the top with the plastic wrap and weigh down with two heavy cans directly on top of the plastic wrap. Refrigerate until chilled. 7. Unmold, slice and serve chilled with quick pickled shallots and any of the optional accompaniments.
Quick Pickled Shallots Makes: 1 ½ cups 2 cups shallots, sliced 2 garlic cloves crushed 2/3 cup rice vinegar 1/3 cup water 1/3 cup sugar
Last Bite
WHETHER IT’S A NIGHT OUT with a large party, landmark celebration or important business meeting, group dining at Tchefuncte’s is as effortless as it is memorable. With scenic views of the Tchefuncte River guests can expect exceptionally attentive service, custom-tailored menus, optional Sommelier wine pairings and flexible room design. The elegant settings of the Tchefuncte’s Wine Room, The Captain’s Room, Riverview Rooms, or the Terrace will elevate any private party experience. Each private room hosts a full complement of media capabilities including high-speed internet and televisions. Exclusive accommodations are available for groups of up to seventy-five guests seated and one hundred and fifty guests in a reception-style setting. The Wine Room showcases Tchefuncte’s signature beverage collection and offers an intimate setting for social and corporate private events. Accommodating up to fifty receptionstyle or thirty seated, the wine room is the largest private dining space at Tchefuncte’s. The outdoor terrace—with river views—is an optional supplement to the space.
1 teaspoon salt 2 star anise pods
photos: YVETTE ZUNIGA JEMISON YDelicacies.com
1. Place the shallots and garlic in a heat proof bowl or jar. 2. In a sauce pan combine the vinegar, water, sugar, salt and anise pods. Bring to a boil, stirring until the sugar and salt are dissolved. 3. Pour the brine over the shallots and garlic and cover the bowl with plastic wrap, or seal the jar with a lid. Let sit at room temperature until cool. 4. Refrigerate until chilled and store up to two weeks.
We’d like to see which recipe you’ve made, so share with us on Instagram @insidenorthside and @y_delicacies. Scan QR code to go to @y_delicacies by Yvette Jemison on Instagram.
The two Riverview Rooms offer unmatched views of the Tchefuncte River. Each room may be reserved separately or conjoined together for one larger space. Room arrangements may be customized according to event specifications; Riverview Room One accommodates eight to twelve guests at one long table and Riverview Room Two accommodates up to sixteen guests seated at four tables of four. Overlooking the charm of Water Street, the Captain’s Room is an intimate option for smaller groups. Accented by the patron wine lockers, the room’s centerpiece is a live edge table seating up to twelve guests. Luxurious drapes open to display a 55” television upon request. Visit www.tchefunctes.com to learn more about our Private Dining Rooms. To inquire about availability and custom options, please contact Tchefuncte’s Event Team at events@tchefunctes.com. July-August 2022 71
