NEW YORK — Gilbert & Bernard has been named as a finalist for a national charcuterie award from The Good Food Foundation for its Wild Mushroom Pâté, a signature recipe in the brand’s new line of pâté. 

“It’s an honor to be recognized by the Good Food Foundation in the first year that our pâté line has been on the market,” said Scott Bridi, Gilbert & Bernard co-founder. 

This is the fifth consecutive year a Brooklyn Cured family of charcuterie brand has been recognized by the Good Food Awards, and the first for Gilbert & Bernard.  

“I’m incredibly proud of our new line of pâté and the joy it’s bringing to people across the country,” said Hannah Bae, Gilbert & Bernard co-founder. “Inspired by our family’s travels, Scott and I want our flavors to be fresh and bold, while still having a nostalgic charm that all pâté lovers can appreciate.”