This week on Food Talk with Michael Colameco, host Mike Colameco welcomes Ariane Daguin of D’Artagnan and Eugenia Bone, author of “The Kitchen Ecosystem.” Ariane tells Mike her thinking behind starting D’Artagnan. Since 1985, D’Artagnan has been dedicated to putting the finest meats, mushrooms and truffles on the tables of American gastronomes and was really one of the first of its kind to introduce high end ingredients to the masses. Mike and Ariane reminisce on the New York scene at D’Artagnan’s start and also chat about what’s on the horizon for the iconic food purveyor. After the break, Mike chats with author Eugenia Bone about the New York Mycological Society’s upcoming banquet. Along with her are Neil Redding and Chef Ben Walmer, who will be responsible for some of the cooking at the society’s annual banquet. Talking all about cooking with quality mushrooms, Mike gets a preview of delicious dishes to be served at the banquet plus other interesting things that the New York Mycological Society does throughout the year.
“There are two ways of doing free range: the cheap way of doing it in quantity and the right way. We think about that constantly at D’Artagnan. We want to grow but don’t want to compromise anything.” [25:00]
—Ariane Daguin on Food Talk