Don’t let her all-American smile fool you. The woman is good with knives. Cleavers and meat saws are her thing too. Andrea Deibler is a rising star in the world of whole animal butchering. As a Kansas City girl who went on to work at a restaurant in Chicago, her passion for livestock may have come with the territory.

Since her move to Traverse City, Andrea’s brought her skills to Cherry Capital Foods. As protein buyer for the local foods wholesaler, Andrea purchases animals directly from small-scale Michigan farms and then oversees their processing from stall to table. Suffice it say she knows her way around a country pâté that’s tasty enough to break the doldrums of a long, lean winter at your next party.

This article was originally published in the April 2016 issue of Traverse, Northern Michigan’s Magazine.

Country Pâté Recipe


  • 5 pounds ground pork jowl or belly end-meat (or 5 pounds fattyish ground pork)
  • 1.5 cups heavy cream
  • 5 large eggs
  • 2 1⁄2 tablespoons kosher salt
  • 3⁄4 cup red wine
  • 1 1⁄4 teaspoon fresh ground pepper
  • 1 cup finely diced onion (about 1 medium onion)
  • 1 tablespoon garlic chopped
  • 1 bunch chopped parsley
  • 1⁄2 teaspoon Chinese five spice powder
  • 1 cup toasted pistachios


Combine all ingredients in a bowl and mix well. Fill two ceramic terrine molds with the mix. Bake in a water bath in a 350-degree oven to 165 degrees. Chill thoroughly before unmolding—about 1.5 hours.

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Photo(s) by David Weidner