Butcher Block May 24th, 2018

Hello everyone!

Memorial Day is fast approaching and Arrowine has everything you need for a great weekend of grilling, party food, and more! Orders for D’Artagnan products close on Thursday, May 24th for delivery Friday, May 25th, 2018. To place your order please email wine@arrowine.com

CutRegular PriceSale Price
Pat La Freida Prime Ribeye, 14 oz avg – 30% off$53.99/lb$37.79/lb
Pat La Freida Prime New York Strip, 16 oz avg – 30% off$45.99/lb$32.19/lb
Pat La Freida Flat Iron Steaks, 5 oz avg – 30% off$26.99/lb$18.89/lb
Wagyu Beef Burgers, 2 x 8 oz per pack, frozen 30% Off$13.99/lb$9.79/lb
Organic Free Range Boneless Skinless Chicken Breast Tray Packs, 1 lb avg30% Off$14.99/lb$10.49/lb
Australian Grassfed Lamb Sirloin Steaks, 4 x 7 oz each per pack,30% Off$21.99/lb$15.39/lb
Veal Milanese Chops, 2 per pack, 1 lb avg, 30% Off$29.99/lb$20.99/lb
Berkshire Pork Baby Back Ribs, 2 per pack, 5 lb avg, 30% Off$16.99/lb$11.89/lb

In addition to our wonderful meat offerings, we also still have the excellent wild produce from D’Artagnan available.

ProduceRegular PriceSale Price
Domestic Morels, 1/2 lb avgerage – 30% off$89.99/lb$62.99/lb
Moroccan Chanterelles, 1/2 average – 30% off$86.99/lb$60.89/lb
Wild Ramps, 1/2 lb average – 30% off$38.99/lb$27.29/lb
Wild Fiddlehead Ferns, 1/2 average – 30% off$23.99/lb$16.79/lb

The name of the game Memorial Day weekend is making sure there’s something for everyone. With that in mind, I’ve included a few of my go to grilling recipes and serving suggestions that are great to prep ahead for a crowd.

Wagyu Beef Burgers are an Arrowine staple. Try these burgers topped with a melting, nutty cheese like Gruyere for a spin on a classic cheeseburger, stuff two patties with feta and olives, and so much more. I’ve been really loving these burgers with the Green Peppercorn Dijon mustard from Percheron Freres.

Boneless Skinless Chicken Breasts are a no brainer for pleasing a crowd. These chicken breasts are an incredible quality, organic, free range chicken packed with flavor. One of my favorite ways to prepare them is included in the recipe below, grilled chicken skewers with tomato and artichoke hearts and goat cheese dip.

Australian Grass-fed Lamb Sirloin Steaks are a fun alternative to beef steaks on the grill and cook up just as rich and delicious. Delicately gamey, these steaks are a great option for red meat enthusiasts looking for something a bit different. Try them topped with a rosemary and mint chimichurri style sauce, or spice them up with a soy sauce, lime, and ginger marinade.

Veal Chops Milanese make for a great option for those who like a slightly more tender, buttery textured meat option. Try them in a traditional Italian style by seasoning well with salt, pepper, and olive oil, grilling to your desired doneness, then topping with more olive oil, chopped rosemary, garlic, sage, and a squeeze of fresh lemon juice.

Baby Back Ribs are a crowd feeding treat.. These beautiful racks of Berkshire pork ribs are the perfect choice for any barbecue fan this weekend. Grill or smoke with a spice rub for 2 ½ to 3 hours and follow with your favorite barbecue sauce until charred.

Grilled Chicken, Tomato, and Artichoke Skewers with Goat Cheese Dip

  • 1 ½ lbs boneless, skinless chicken breasts, in cubes
  • ¼ tsp salt
  • ¼ tsp pepper
  • ⅓ tbsp olive oil
  • 4 tbsp red wine vinegar
  • 1 ½ tbsp honey
  • 2 tsp dijon mustard
  • 2 tbsp fresh dill, finely chopped
  • 2 cloves garlic, minced
  • 1 x 12 oz jar artichoke hearts
  • 1 pint cherry or grape tomatoes
  • 3 lemons, halved
  • 8 oz fresh chevre
  • 3 tbsp plain Greek yogurt
  • 1 tbsp fresh oregano, chopped
  • ½ tsp salt
  • ¼ tsp garlic powder
  • 2-3 tbsp olive oil
  1. Season the chicken breast with salt and pepper and put into a Ziploc bag.
  2. Whisk together the olive oil, vinegar, honey, mustard, dill, and garlic and pour over the chicken. Toss to coat.
  3. Marinate a minimum of 30 minutes to overnight.
  4. Preheat the grill to high. If using wooden skewers, soak to prevent burning.
  5. Skewer ingredients with lemon on the bottom, and tomatoes and artichoke hearts between the pieces of chicken.
  6. Grill 2-3 minutes per side until juices run clear and vegetables are charred.
  7. Mix together chevre, yogurt, oregano, salt, and garlic powder in a food processor.
  8. Slowly pour in olive oil until the dip reaches its desired consistency. Season to taste and serve.

Recipe adapted from: How Sweet Eats

Emily Shifflett