|
NEWARK, N.J. (AP) - Some of the choicest delicacies found in American restaurants sit amid 40,000 square feet of refrigerated space near downtown Newark. Crates of wild mushrooms — shiitake, morel and porcini — will leave the warehouse of D'Artagnan, a supplier and distributor of high-end food products, to end up in many of the country's top kitchens and retail stores.
The company's vast warehouse, kept at 32 degrees, stores quail from Griggstown, N.J.; free-range organic chicken from Mennonite farmers in Bucks County, Pa.; and Berkshire pork from the Ozark mountains. Other shelves are stacked with packages of duck confit, truffle butter and terrines of foie gras, a controversial fowl liver product that accounted for 30 percent of D'Artagnan's annual $45 million in sales last year.
"My job is to feed people the best products possible," said Ariane Daguin, the company's co-founder and chief executive officer, in her thick, French accent.
|
|