Congratulations are in order as one brand sees itself elevated via national recognition in charcuterie. Gilbert & Bernard’s Wild Mushroom Pâté, a signature recipe in the brand’s new line of pâté, has been named a finalist for a national charcuterie award by the Good Food Foundation.
“I’m incredibly proud of our new line of pâté and the joy it’s bringing to people across the country,” said Co-Founder, Hannah Bae, who teamed up with her husband Scott Bridi, Founder of award-winning charcuterie producer Brooklyn Cured, to launch Gilbert & Bernard Pâté and Specialty Foods earlier this year. “Inspired by our family’s travels, Scott and I want our flavors to be fresh and bold, while still having a nostalgic charm that all pâté lovers can appreciate.”
While a first for the new venture, this is the fifth consecutive year that the Brooklyn Cured family of charcuterie brands has been recognized by the Good Food Awards.
“It’s an honor to be recognized by the Good Food Foundation in the first year that our pâté line has been on the market,” Bridi said in a press release.
The Gilbert & Bernard Pâté line launched this spring at a suggested retail price of $8.99–$9.99, and case specs at 6–7 oz. The team noted how each of the four flavors is packaged in individual terrine molds. They are:
The Good Food Foundation recognizes its Good Food Awards Finalists every year for food and beverage producers that meet their standards of good taste and sustainable sourcing.
Congratulations to the Gilbert & Bernard team!
