A Vegetable Terrine for Charlie

Chef Emeril and Charlie Trotter often worked together at Wine and Food festivals, special events, and as well as fundraisers, most notably Carnivale du Vin. According to Emeril, Charlie always made terrines for these events because they were easy to transport and quick to plate. They were also beautiful and Emeril admired Charlie’s work. This recipe is in memory of his late friend, Charlie Trotter.

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