Thank you for the feature, Newsday! Below is the review found in the Fine Dining section, written by Peter M. Gianotti. By PETER M. GIANOTTI “It’s a new day at Le Soir. The French restaurant was devastated by fire last summer on the morning before Bastille Day. The kitchen reopened in February, on François Truffaut’s... Read More
Thank you for the featured membership spotlight, U.S. Poultry! From U.S. Poultry’s website: The U.S. Poultry & Egg Association is the world’s largest and most active poultry organization. We represent the entire industry as an “All Feather” association. Membership includes producers and processors of broilers, turkeys, ducks, eggs, and breeding stock, as well as... Read More
Stop by the Taste of Derby on Thursday, May 4 at 7 pm at the KFC Yum Center, where you can enjoy delicious duck cuisine direct from Jurgielewicz Farms in Pennsylvania. Annie Pettry Trained at the International Culinary Center in NYC and opened her new restaurant, Decca in 2012. Annie was a “Cheftestant” on Top Chef, Season... Read More
Check out our friend Chef Shawn Doyle, owner and Executive Chef of the Savory Grille in Macungie, PA, as he cooks some of our tasty duck for 69 News WFMZ. He puts together the tastiest duck breakfast we have seen! Link to Full Video Here.
Duck Wings are IN Chicken wings are OUT! Check out the article in New York Times Food, by Florence Fabricant. Order your Wings today through our online store and try some fun new recipes at home! Order your wings for every occasion! View entire article here.
Penn State has a very active Poultry Science club. Each Spring and Fall, the club’s advisor, Philip Clauer, takes the students to visit major companies in Pennsylvania’s poultry industry. On April 20, the Club visited one of the leading duck farms in America, Joe Jurgielewicz & Son, Ltd, in Shartlesville. The visit was a unique... Read More