If you’re pining for the rabbit terrines from DC’s recently closed Restaurant Kolumbia, its chef, Jamie Stachowski, has a roster of 22 handcrafted sausages and cured meats that he can ship overnight. Options include a meaty Polish kielbasa ($5.53 a pound) and a rich country pâté ($10.73 a pound) as well as a smoked pastrami ($7.15 a pound) that you might recognize from Stachowski’s work at Thirsty Bernie Sports Bar & Grille in Arlington. Stachowski Brand Charcuterie, 202-413-7355; stachowski@gmail.com.
This article appeared in the December, 2008 issue of The Washingtonian.
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Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
