June 20, 2019

Raduno's Butcher's Lunch

By Janice Binkert | May 19, 2018

Andrea Deibler is the butchery specialist among the highly talented trio of chef-owners at Raduno delicatessen and café in Traverse City. “We source locally and humanely raised whole animals, and I make a variety of products from them,” said Deibler. One of her specialties is the Butcher’s Lunch — but like everything on Raduno’s menu, you can get it any time of day, either to eat in or take out. “What’s included on the Butcher’s Lunch plate changes, depending on seasonality and availability,” Deibler explained, “but there are always two kinds of sausages (right now, blood sausage and Toulouse sausage), a generous scoop of pate (usually silky chicken liver mousse), and a thick slice of a country terrine (pork, rabbit, duck, or lamb).” A few slices of hearty rye bread, made by fellow chef Janene Silverman (Paul Carlson is the third chef-partner), and garnishes like whole grain mustard, fig jam, and varying combinations of house-made pickled vegetables accompany this feast for the eyes and palate. $13 at Raduno, 545 E. Eighth St., Traverse City, (231) 421-1218, radunotc.com



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