Locally Grown Produce at Walmart, Rooster & the Till

The farm-to-table movement has ebbed and flowed throughout the Tampa Bay area and its culinary scene, and I got a special opportunity to witness (and taste!) a unique collaboration between Walmart and one of our very own locals, Chef Ferrell Alvarez, co-owner of Seminole Heights gem Rooster & the Till, that's all about locally-grown produce.

As part of an innovative culinary program called Rediscovering America, Walmart teamed up with five James Beard-recognized chefs (including Chef Ferrell) and five farms in five cities to showcase its commitment to supporting local farmers and restaurants. For the partnership, Walmart supplied portabella mushrooms from Monterey Mushrooms of Zellwood, FL to Chef Ferrell to create a tartine topped with a bleu cheese duxelles, smoked mushrooms, balsamic gel and dressed leaves, and we stopped in for a taste while the dish was still available.

Wow, was this tartine rich in flavor - between the bleu cheese, mushroom duxelles and balsamic glaze, each bite packed a savory punch, and the wheels in my head immediately started turning, thinking of how I could recreate this in my own way at home. 

Over the weekend, I stopped by Walmart to pick up my own package of portabella mushrooms from Monterey Mushrooms along with a Tuscan bread loaf, then headed to my local oriental market for some roasted duck and stalks of culantro. Keep on scrolling for my recipe below!

Sauteed Duck & Mushroom Tartine

Makes: 4 Servings

Prep time:

Cook time:


  • 1/2 Roasted Duck
  • 1/4 Cup Duck Jus
  • 1/2 Loaf Tuscan Bread, Sliced
  • 4 Large Baby Bella Mushroom Caps
  • 4 Stalks Culantro
  • 1 Teaspoon Sesame Oil
  • Salt, To Taste


  1. Set oven to bake at 350 degrees and place sliced, butter-brushed Tuscan bread on a perforated baking sheet. Once oven has preheated, place bread slices in the oven and toast for 10 minutes or until edges are a light golden.
  2. Finely chop culantro and set aside 1/4 to garnish.
  3. Dice roasted duck and portabella caps and add to medium-sized bowl. Add chopped culantro, duck jus and sesame oil and mix.
  4. Heat a sauté pan to medium-high and add duck and mushroom mixture, occasionally blending until mushrooms are juicy, but still firm. Salt to taste and set aside pan.
  5. Removed toasted bread slices from oven and place on a serving plate. Top tartines with duck and mushroom mixture and remaining chopped culantro to garnish. Serve, and enjoy!

pH acted as my taste tester and he absolutely loved the flavors brought out by the roasted duck jus and culantro. It's the perfect, savory appetizer to get a party started on the right note, and I'll definitely be reusing this recipe sooner rather than later. Be sure to check out your local Walmart store to see what fresh, locally grown produce is available for your use!

This is a sponsored post written by me on behalf of Walmart. Opinions expressed here are my own and are not indicative of the opinions or positions of Walmart or of Rooster & the Till.