What’s on the drinks menu at the newly-renovated Eleven Madison Park? Vogue magazine shared some of the new cocktails and this one caught our attention … because there’s foie gras involved! This is something a few restaurants across the country have done, including the late, great Betony in New York City, whose outrageous Foie Gras Flip…
Month: October 2017
Making History: Pheasant Under Glass Recipe
Blogger Deana Sidney of Lost Past Remembered is dedicated to discovering, replicating and adapting historic recipes. She’s also a big fan of game meats and creates elaborate dishes with game birds, which she always insists are easier than they look. With wild Scottish game birds finally in season, it’s a fitting time to share some of her…
Hand-Crafted Charcuterie: Wild Boar Lonza
Wild Boar Lonza is hand-crafted and dry-cured with simple ingredients for exceptional quality and flavor. Nothing but wild boar, salt and spices are used in this unique and tasty addition to our line of charcuterie. Lonza is sold as a whole piece and will make a handsome addition to your next charcuterie board. Pair with…
New Arrival: Wild Boar Lonza
Wild Boar Lonza is hand-crafted and dry-cured with simple ingredients for exceptional quality and flavor. Nothing but wild boar, salt and spices are used in this unique and tasty addition to our line of charcuterie. Lonza is sold as a whole piece and will make a handsome addition to your next charcuterie board. Pair with…
Join Us: Le Creuset Cookbook Launch Event!
We’re excited to partner with Le Creuset and help launch their new cookbook on Saturday, October 21! After all, Le Creuset is a French icon. The brilliantly-colored, enameled cookware has been revered by chefs and home cooks since 1925. Both utilitarian and beautiful, Le Creuset is in the best kitchens around the world. If anyone…
It’s Game Time! Cooking with Wild Scottish Game
Each year we wait for the start of wild Scottish game bird season. Did you know that D’Artagnan is the original source in the United States for truly wild Scottish game birds? We’ve been supplying game aficionados in professional and home kitchens for over 30 years. It’s not easy to find game birds like this and…
NY Dining: Sneak Peek at the New Eleven Madison Park
It’s been a big week for Eleven Madison Park in New York City. Owners Daniel Humm and Will Guidara closed the iconic restaurant for renovations this past June, and have finally opened the beautiful new space this week. In case you were unaware, EMP was ranked number one on The World’s 50 Best Restaurants list for…
Fowl Language: All About Game Birds
Have you experienced game birds yet? What are you waiting for? Get in the game! Game birds are smaller – and quicker cooking – than chicken; plus they offer richer flavors and a change from the monotony of everybody’s favorite bird. D’Artagnan has offered fresh game birds since the early days. Back then, Ariane, the…
Have You Cooked this Classic? Master Our Simple Blanquette de Veau Recipe
It’s back-to-school time – culinary school, that is! We will be covering some of the classic dishes this fall, and hope you will be inspired to get back in the kitchen for a tasty cooking project. A French family favorite, blanquette de veau is a velvety white veal stew with vegetables and mushrooms. Unlike other…
Cooking the Classics: Blanquette de Veau
It’s back-to-school time – culinary school, that is! We will be covering some of the classic dishes this fall, and hope you will be inspired to get back in the kitchen for a tasty cooking project. A French family favorite, blanquette de veau is a velvety white veal stew with vegetables and mushrooms. Unlike other…
Party Ready: 3 Super Easy Crostini Recipes
Toast. It’s simple, accessible, and comforting – any time of day. But it cleans up nicely, and can be dressed up to serve at a party. Here are some easy ways to elevate toast for your next gathering. Equally welcome for binge-watching your new series obsession, or on game day, these recipes are quick and…
New Arrival: Wagyu Beef Bresaola
Bresaola [breˈzaːola] is an Italian-style charcuterie made with beef; it is simply dry cured with a spice rub. We begin with high-quality Wagyu beef eye-round, and follow the time-honored techniques for preparing bresaola. We don’t use nitrates or nitrites in this bresaola, so all you get is clean, Wagyu beef flavor. The incomparable marbling of our American…
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