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1 bite · 2 chews
The Convene Seat
Chicken liver pâté on toast with cornichon & quail egg
23 years as the editorial voice behind Convene — deciding which ideas deserve oxygen
Why this bite? Michelle has spent 23 years deciding which ideas deserve oxygen. This pâté — rich, precise, layered — is editorial rigor on a plate.
The Story
For 23 years, Michelle Russell has been the editorial voice behind PCMA's Convene magazine — deciding which ideas deserve oxygen, which deserve patience, and which need translation. She didn't come to events as an insider but as an observer, and that turned out to be her advantage. This pâté on toast is that editorial discipline: rich, layered, and served with the precision of someone who respects both the idea and the reader.
Read Full Story →Prep: 30 min (plus chilling)Yield: 12 pieces
Ingredients
- Chicken livers
- Shallots
- Cognac
- Butter
- Toast points
- Cornichons
- Quail eggs
Preparation
- 1.Sauté livers with shallots, deglaze with cognac, blend with butter.
- 2.Chill until set.
- 3.Spread on toast points.
- 4.Top with halved quail egg and cornichon.
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