Chef Eric Montagne of Standard Foods in Raleigh holds the Rabbit Liver Paté – rich and smooth as butter, served over a crisp slab of toasted milk bread and garnished with pungent dollops of whole grain mustard.
Chef Eric Montagne of Standard Foods in Raleigh holds the Rabbit Liver Paté – rich and smooth as butter, served over a crisp slab of toasted milk bread and garnished with pungent dollops of whole grain mustard. Juli Leonard jleonard@newsobserver.com
Chef Eric Montagne of Standard Foods in Raleigh holds the Rabbit Liver Paté – rich and smooth as butter, served over a crisp slab of toasted milk bread and garnished with pungent dollops of whole grain mustard. Juli Leonard jleonard@newsobserver.com

Dining review: Standard Foods 2.0’s farm-to-table restaurant ‘absolutely thriving’

May 24, 2017 11:00 AM

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