So what makes a feast? Good food and lots of of it? Yep. I also classify I feast as a roundup of foods we don’t get the pleasure of eating too often. This is the only time of year when I eat turkey, stuffing, pumpkin pie, etc. It just makes it special because we don’t eat these foods all year round.
I recently added some new items to feast on via D’Artagnan Foods. They were kind enough to send me a bunch of goodies and we feasted before Thanksgiving and after.
We feasted on mousse truffee, pate, sausage, duck leg confit, prosciutto, and black truffle butter. I have had some of these foods before but they are rare treats. All were delish!
We ate the mousse, pate, and sausage on crackers as appetizers during a holiday get together. The prosciutto was eaten in a salad. The duck leg confit was used to make duck pot pie. The black truffle butter was the inspiration for a couple different steak and baked potato dinners. I love truffle butter on potatoes and a good ribeye.
The folks at D’Artagnan Foods are big into farm to table, as am I. They partner only with small farms and ranches that have strict standards and never use antibiotics or hormones. I will happily order from them in the future.
