Pâté Letelier

I don’t think you are supposed to make a meal out of Pâté. But the Canard was so good. I had it with a fresh baguette and a few cornichons and capers. I cant wait to try a few of the others.

Me, eat liver? You’ve got to be kidding me.
Until I finally gave in to Jackie’s creations… I had tried the mushroom and salmon before (the «safe» pates) and think they are fantastic, but the real deal… ohhh my. I’ve had the bison and the chicken and can literally eat a container in 1 – 2 sittings. I seriously never thought I would be that person who LOVES pâté. Thank you Pâté Letelier for making me a believer in the power and goodness of this superfood. I know I can trust the sources so I feel good buying AND eating these pates.
Plus, Jackie and the guys who run her booth at HOPE farmers market are the sweetest.

I love pâté. I’ve been eating every variety of pâté I’ve ever seen since before I became a chef specializing in French cuisine, growing up in a polish/​German family. Since Kocurek went under I’ve been scouring for new local amazing pâté. I just made my first purchase from pâté latelier, their mushroom variety. Again this was one of those things where you see the buzz, you read the ingredients (mushrooms, cream, shallot, onion, garlic, port, salt and pepper) and you figure it’ll add up and be good. I was underwhelmed at best :-(and it made me sad. The first and formost thing we noticed was the severe lack of seasoning, it was just plain bland. Like they *forgot* the salt. With that much cream cutting what is already a very mildly flavored ingredient you need *some* salt. So basically it tasted like cold unseasoned puréed mushroom. No shallot flavor, zero shallot, onion or garlic, idk what amount of port they technically might have put in but I certainly couldn’t taste it. Im glad I tasted this before serving it, I added about a quarter tsp of salt to my $ 7 four ounce container and it at least has mushroom flavor now. Now I give three stars only because they work with thunder heart bison, and anybody who knows, knows that deserves props. Thunder heart = quality… So I will probably satisfy my curiosity and try their bison pâté next time, that will probably determine my future purchases from these folks. For now, a generous 3 stars.
**2−16−13 update**
Jackie contacted me after my less than stellar experience with the mushroom pâté, she was very courteous and offered another variety free of charge. I would love to have gotten my bison pâté, but alas apparently the stars did not align for a good experience. I drove 20 minutes from round rock to lakeline just to get my free pâté (which I was quite looking forward to, despite the initial strike with the shroom) I get to the market, leave my dogs in the car and pop out to grab my pâté. I get to the booth, there’s two folks in front of me. The guy working the booth finished the first sale, then upon seeing the gentleman in front of us greeted him with a very friendly «hey man! How’s it goin!» and proceeded to chat, unabashedly for a full five minutes with me and my fiancé standing there, wallet and shopping bag in hand. They talked about where they had worked, where they were staying, gossiped about a mutual friend… While we stood there, the only other ppl in line, obviously waiting to buy something. I took my glasses off and stared at him, so he could see me, directly looking at him while he conversed away. He ignored me! How rude! I’ve never had such an experience with any other vendor, ever. I don’t think I’ll be trying again.

I went to the Farmer’s Market earlier specifically to pick up locally made honey because I suffer from Cedar Fever.
And then I met this booth.
I will never be the same.
LOVE the smoked salmon! LOVE LOVE LOVE! It’s excellent on the bagels I have (that I thought would go to waste).
Though I’ve only tasted the smoked salmon I still suggest you give any of their pâté’s a try, I bet you’ll like it

Full disclosure: I love liver. I grew up with a German grandma cooking up chicken livers and serving me liverwurst, so obviously I love pâté.
But not all pates are made equal: the pâté from Pâté Letelier I had at the Unilocal Thriller event was so well balanced, creamy, and showcased the liver without that metallic taste liver can sometimes have. Their preserves (I think it was the blackberry jam and orange marmalade) were a delicious foil to the creamy savory pâté.
Hopefully I can pick up some of their pâté the next time I’m at the farmers market!

WOW. That’s all I can say each time I try any of the pates. I love the chicken liver pâté the most, you can taste the hint of lavender and honey and it is absolutely delicious. I also love that the ingredients are locally sourced, and that Jackie makes special pates that are sold for a few weeks at a time at the farmers markets (Hope, Triangle, and the one down south) and at La Patisserie. I highly highly recommend trying and buying all their pates. They also have delicious jams and preserves.

So… to be completely honest, pâté has never really been my thing. It’s something I have mildly enjoyed when dining out at various french restaurants — but it’s never something I’ve gone out my way for. Well last night my wife and I were fortunate enough to find an invite to a pâté, cheese, and wine tasting at a little coffee shop downtown featuring Pâté Letelier pâté’s and now I am officially hooked. I learned more about pâté than I ever cared to thanks to the friendly owner, Jackie Letelier who was also on-​site. She has some very interesting takes on pâté that I never would have dreamed of — even a vegan option! I had always thought of pâté as only a liver paste — to relegate pâté to liver only, I now understand, would be a huge disservice to the art of creating this delectable treat! The chicken liver pâté was definitely my favorite — perfectly creamy and delicious. The flavors were amazing in absolutely everything I tried and the wine pairings were the perfect compliment.
I picked up some orange marmalade at Hope Farmers Market a few weeks ago and it was equally delicious. It didn’t last long around our house…
My wife and I are definitely fans of Pâté Letelier.

Someone (me) might want to tell the guy who sits at the booth at Sunset Valley Farmer’s Market with the sour look on his face about these things called, «customer service» and «smiles.» We purchased from vendors on all sides of him but couldn’t break through the strong force field of negative vibes radiating from his table. It was also 107 degrees outside, so that probably made it harder. If you didn’t sell well this past Saturday, talk to this guy.

Let me first start by saying that I am not generally a pâté fan. They are generally too strong for me. Having said that, these pâtés are fabulous! They are not overpowering at all.
My weekly guilty pleasure is their pecan and mushroom pâté, which is creamy, nutty and mushroomy, all in one bite. It’s great on bread or spread it on a sandwich as a condiment.
They make fantastic jams, preserves, marmalades and chutneys that will vary in selection by the seasonal fruits and vegetables. You will not go wrong with the fig preserves, figgy but not sugary overly sweet. Try them on a Jamon Serrano baguette sammy. It is yummy!
They source local natural ingredients. So it is really like getting a home made batch of a family treasure. Give them a try, You can find them at SFC markets on Saturday and HOPE farmers market on Sunday!
They sell a high quality local product at an affordable price. I love these guys.

Bought some of their chicken liver pâté from La Patisserie and loved it! It didn’t taste like liver at all; it tasted like delicious chicken soup. I think the ingredients included apples, rosemary and shallots. The pâté was very smooth and I’m definitely going to get some more when I run out.

I was never a fan of Pâté before I discovered the amazing PL Chicken Liver Pâté at the HOPE farmers market. Like the previous reviewer stated it is «smooth» blended with Goodflow Honey and Hill Country Lavender. And now I am totally hooked on their Bison & Pork Pâté! All pates are made with local ingredients and in the case of my recent addiction Thunder Heart Bison, Richardson’s Pork Belly, sweet potatoes, Juniper Berries and Brandy! So smooth and rich I could eat the whole 6 oz jar (6.00) at once scooped up with some crusty Phoenix Rising bread (also sold at the HOPE FM). But alas I found an amazing recipe for a Pork & Pâté Banh Mi recipe that I need to save some for.
They also make lots of vegetarian pates as well as marmalades.
See all her goodies and where to find them here

It’s the holidays, we’re working long hours, so I decide to treat my co-​dubbs to a few delectables including pâté, marmalade and confit by the one and only Pâté Letelier. The Mushroom and Pecan (vegetarian) pâté, Chicken Liver pâté, Orange Marmalade, and Pear and Onion fit were all a big hit!
I am not a fan of strong pates, but this chicken liver is very nice and smooth. It doesn’t have a strong livery taste to it like a few pates I’ve tried. I bet it has something to do with the honey and apples she adds to it. Yummy yum yum! I topped it with a bit of pear and onion confit and it is heaven. What a great combination of flavors.
The mushroom and pecan pâté is by far the best vegetarian pâté that has made it passed these lips. This vegetarian stuff will rock your face off. It’s so smooth and creamy you won’t ever look for a better vegetarian option. Ever.
As a little final sweet touch to my wonderful find I bought a nice creamy brie and topped it with Pâté Letelier’s Orange Marmalade. I can taste the hint of cherries and ginger hiding in the marmalade. WOW! Yet another great combination.
Can’t wait to go back and try the pâté again. I’ll definitely be back to try some more and check to see if she has any new flavors to blow me away yet again.