Welcome to Day 3 of our Thanksgiving Survival Guide! By now, you’ve learned some turkey roasting basics, so you chose a technique to initially protect the turkey from the dry heat; it is in the oven roasting beautifully, and you are basting away diligently – this is great! Now comes the second step towards a moist, juicy…
Category: Culture
D’Artagnan Thanksgiving Survival Guide: Day 2
In the first installment of our Thanksgiving Survival Guide, we told you why turkeys should have fat added to the mix during roasting and gave specific oven temperatures for best results. For Day 2, we’re taking these lessons one step further, to ensure crispy skin and moist meat, with buttering, cloaking and barding. Turkey Roasting…
The Art of the Feast
Open the latest NY Magazine to behold a mouthwatering Christmas Feast with classic recipes by Chef April Bloomfield and a gorgeous edible tableau, featuring a creamy feathered D’Artagnan pekin, arranged by food stylist Alison Attenborough. Beautiful. Click here for more photographs (but be warned, holiday spirit may ensue…).
D’Artagnan Thanksgiving Survival Guide: Day 1
Can you believe there are only 16 days left until Thanksgiving?! While warm, fuzzy visions of time off, family gatherings, food and football fill the minds of many, if you’re the designated chef on Thanksgiving, the tick-tock may have you feeling more distress than delight. Even seasoned cooks can feel a tad overwhelmed this time of…
Upcoming Event: Game Dinner at Daniel
For more information, and to buy tickets, click here. Update: As of 10/28/11 this event is sold out.
Los Angeles Food & Wine Festival
Who attended the 1st annual, Los Angeles Food & Wine Festival? We did! Ariane made the trek to the ‘left coast’ for the star-studded event which spanned four days and featured some great California wineries + local and national chefs, such as Michel Richard, Tony Esnault, Wolfgang Puck, Tom Colicchio, Rick Bayless, Chris Cosentino, Masaharu…
Dinner Fit For A Prince & A Princely Chef
On October 1st, Ariane participated in a very special evening honoring HRH Prince Robert of Luxembourg and legendary chef, Jacques Pepin, hosted by Les Dames d’Escoffier New York in conjunction with the New York Wine & Food Festival. Martha Stewart was Mistress of Ceremonies for the festivities, which included a fabulous cocktail reception, star-studded dinner with…
Must-have Cookbook: Anita Lo | Cooking Without Borders
On Monday, we were thrilled to attend a book release for the long-awaited, first cookbook of Michelin-starred chef (and D’Artagnan friend), Anita Lo, Chef/owner of annisa in New York City. Cooking Without Borders was co-written with Charlotte Druckman and published by Stewart, Tabori & Chang. Snap impression? This book is really good-looking. You can tell…
Charcuterie 101: A Tasty Recap
On Saturday, we were pleased to host Charcuterie 101 for the Food Network’s New York Wine & Food Festival. Held in the intimate, cavernous wine cellar at Macelleria in the Meatpacking District, Charcuterie 101 brought together les deux Pierres – our own, Pierre Moreira and one of our favorite NY chefs, Pierre Landet, of Cercle Rouge, for…
Gives new meaning to Ladies Who Lunch…
Here’s another write-up about the Women in the Kitchen Luncheon that Ariane participated in June, this time from industry favorite, Food Arts magazine. Looking good ladies!
In the Kitsch-en with Phyllis Diller
Here’s some food-lover’s fashion inspiration from a 1977 issue of Bon Appetit. This spread features comedienne, Phyllis Diller, cooking up some meaty goodness in her own retro kitchen. We are loving the dress – it’s meat-chic! We’re sure Ms. Diller’s shift is one-of-a-kind but if you’re in the market for your own carnivorous clothing, etsy…
Charcuterie 101 with les deux Pierres!
D’Artagnan is presenting a Charcuterie class at the New York Food & Wine Festival, hosted by our own Pierre Moreira and one of our absolute favorite chefs, Pierre Landet. This class should not be missed! You’ll learn cured & smoked basics, how to put together a proper charcuterie board, watch as Chef Landet demonstrates some…
Center of the Plate | D'Artagnan Blog 