Meat the Team will introduce you to the people who work at D’Artagnan. Go behind the scenes with us and find out who actually makes the meat go round.
Bryan Glynn’s is one of the friendly voices you may hear when you call D’Artagnan with a question. He’s one of the cheeriest members of our staff, always ready with a smile and a joke, even first thing in the morning. Obsessed with food, as many of us are, he shares his knowledge and enthusiasm with our customers and staff alike. Sometimes he even shares his food.
Get to know a little about him right here.
What do you do at D’Artagnan? And how long have you been here?
I handle sales support for Westchester/CT and for the D’Artagnan website. I won’t be a greenhorn anymore! May marks 1 year.
What is your favorite D’Artagnan product? How do you prepare it?
It’s between our duck magret (which I do Magret A La D’Artagnan like on the website) and our venison. I use either the medallions or the NY strip (and cut them accordingly into medallions if I use the strip). I season them with just kosher salt and pepper, and get a good sear on them. I caramelize onions down in our black truffle butter and put them in a roasting pan with some fresh root vegetables like parsnips, carrots, and potatoes.
I deglaze the pan I seared the venison and caramelized the onions in with a little bit of bourbon and water and let that reduce. The venison in the roasting pans only takes about ten to fifteen minutes to get to medium rare (at most), and I plate them up with the vegetables and spoon over some of the reduction. Super simple and one of my favorite dishes.
What are you doing when you’re not at D’Artagnan?
I sketch and doodle almost constantly. I went to school for art, and I try to keep doing that every day, to keep myself sharp. I read books (A Song of Ice and Fire currently!) or comics, and I unwind with some video games or playing guitar. I love travel, live music (particularly at Asbury Lanes in Asbury Park, NJ), and going on road trips with my girlfriend to find perfect matzoh ball soup.
What would you choose for your “last meal?”
Oh man. That’s tough.
My mom makes this killer quiche. It’s not small or dainty at all. It’s more like a pizza rustica. Spinach, sausage, mozzarella. It’s incredible and could also be used to stop a mugging. I think that, a Pappy van Winkle bourbon, a good Ommegang beer, and macarons or pecan pie. Actually, both. Both of those.
What is your fondest food memory?
When I first got hired here, as is pretty customary, I see a little bit of every department’s responsibilities. I was out on delivery runs with a driver, seeing what the typical day is like, and we got to stop in the 11 Madison Park kitchen. It was unreal. There was prep going on at literally every flat surface available, but the kitchen itself was spotless. A station was stuffing lavender sprigs into chicken. No one was speaking. They were all so intent on what they were doing. It was pretty amazing to get to see that process live.
Three random facts about you:
I’m left handed.
I don’t know how to ride a bicycle.
I’m insanely allergic to silver.
Bonus fact- I have the Heisenberg sketch from Breaking Bad tattooed on me.