Center of the Plate | D'Artagnan Blog

Eating Out? Order Green Circle Chicken Here

Have you heard about our Green Circle Chicken? It’s a very special bird – raised by Amish and Mennonite farmers in Pennsylvania who respect the old ways and treat the birds well. The free-ranging chickens eat actual vegetable scraps, from local markets and farms, that feed and nourish the birds instead of languishing in landfills….

Meet the Mushrooms: White Beech

Have you met this beauful mushroom? The white buna-shimeji mushroom (Hypsizygus tessellatus) is a variation of the hon-shimeji. A paler relative, this mushroom is sometimes called Alba Clamshell™. With a delicate appearance and thin stems about 2 to 3 inches long, the beech mushroom is pure white. It grows in small clusters, and the mushrooms should…

Love Food? How Much?

Enough to celebrate National “I Love Food” Day with us? Because some genius chose this day – September 9th – to express their deep and real love for food. And they made it official, sharing the glorious day with the rest of us. An entire day to celebrate our eternal love: food. Are you planning your next…

Meet the Mushrooms: Velvet Pioppini

We don’t need an excuse to celebrate the wonders of fungi, but we’ll take any chance we get. Our line of cultivated fungi is a favorite among our professional chefs, and these fresh mushrooms are sure to find their way into many of your cooking adventures. Velvet Pioppini Mushrooms The cultivated and organic Velvet Pioppini™…

Bird is the Word of the Month

September is National Chicken Month … and we will be celebrating with chicken, chicken and more chicken. Check back for recipes, tips, and restaurants where you can try our chicken. Also, as our gift to you, shop at dartagnan.com and save 15% on all chicken through the end of September. Do you know about our…

Meet the Mushrooms: Hen of the Woods

Hen of the Woods, so called because the mushroom looks like a ruffled, roosting hen, is a wild mushroom sought after by foragers. Growing at the base of trees, this tasty member of the mushroom kingdom is a chef favorite and is found in Japanese cuisine. We offer cultivated maitake mushrooms in a generous 3-lb…

A Quick, Simple, Delicious Lunch

Maybe you think that a charcuterie board is the rightful place for pâté. Well, we heard from a customer who made a meal of his pâté purchase. Read on to see how Fungo, an enthusiastic home cook, enjoyed our Pheasant Terrine Herbette … Unlike most pâtés, this was meaty and not overly fatty, reminding me of…

Top 5 Recipes for a Tasty Labor Day

Make the most of summer’s end with our top five recipes for your Labor Day party, whether it’s a small or large gathering. And right now you can save 15% sitewide until September 2, 2016. Plan ahead and ship in time for the holiday weekend. 1. Grilled Ribeye Steak with Basil Butter Use some of that basil…

Can’t Go Back to Regular Burger Meat Now!

Have you tried D’Artagnan ground Wagyu beef yet? You might just be missing out on the burger of a lifetime. Order Wagyu beef for your end-of-summer celebrations, and make the last burger of the season the best. Gary, a foodie from Philadelphia, tried our ground Wagyu beef recently and here’s what he says … Ordered…

It’s Lobster Mushroom Season!

What is a lobster mushroom? The lobster mushroom is not a mushroom at all, but a parasitic mold called Hypomyces lactifluorum, which attacks other mushrooms and envelopes them, completely altering their appearance. It generally attacks Lactarius and Russula mushrooms, and covers them with a red outer “shell”, causing them to take on the appearance of a lobster: red…

Remembering Chef Michel Richard

There are tributes pouring out to Chef Michel Richard as news of his passing on August 13th spreads. Michel was a joyful genius, full of humor and passion. The obituaries and the remembrances of those who knew him are in agreement on these points. In an industry based on hospitality and showmanship, he was gifted beyond measure. As…

Go Grass-Fed on National Filet Mignon Day!

Today is National Filet Mignon Day, so let’s have a steak… more specifically, a grass-fed filet mignon. This is a new addition to our website, and an uncommon thing. These barrel-cut steaks are from the thick end of the tenderloin, and offer superb texture and flavor. With all the health benefits of grass-fed beef and all…