Seattle Mag Likes Our Charcuterie

Seattle Magazine mentions Marjorie in an article about Seattle Charcuterie:

“They have only a tiny kitchen in which to make it all, but somehow Kylen McCarthy and his team at Marjorie do a delicious and varied charcuterie plate. One recent selection included buttery smoked duck breast, cured and poached pork sausages and beef tongue, along with homemade brioche and rye toasts and brandied prune mustard.”

Read the whole article at