If you like to play with your food, the Duckathlon is the place to be. So what is the Duckathlon exactly? It’s a culinary obstacle course with multiple challenges – some are tough, some are funny, but all are food and wine related. Except the ones that involve Armagnac, gin and beer. It all began…
Tag: d’artagnan
Poutine or Disco Fries?
Poutine – that Canadian dish of exquisite perfection – is getting a lot of attention these days. This simple dish is nothing but french fries covered in a special gravy and topped with cheese curds. But, oh, what a winning combination! Food bloggers swoon over poutine and post photos all over the internet (go ahead,…
Fast Company’s 100 Most Creative People of 2014
We are excited to announce that Ariane made the list at number 86 – Fast Company recognized her for “growing while staying rooted.” It’s a huge honor to be included on this list of innovators and creative geniuses. Ariane has worked for 30 years to make something old – heritage breed animals raised with care…
Pardon My Foie Gras: Between the Covers
Pardon My Foie Gras was written by the prolific cookbook author Ruth Chier Rosen, and published in 1956. You can see her astounding collection of vintage cookbooks that span decades and cuisines at her blog Food of the Fifties. She even has an app! Though a far cry from the comprehensive volumes Julia Child penned on French…
Ariane Debunks the Foie Gras Myths
Ariane has been preaching the gospel of foie gras since the earliest days of D’Artagnan. She started the company to sell the first fresh foie gras raised in the United States. Today she is the leading expert on the subject. Erin Mosbaugh at the blog First We Feast interviewed her on the controversial topic, visited…
The Duckathlon 2014
For nine years, The Duckathlon has tested the mettle of our chef clients, challenging them with a culinary obstacle course unlike any other. Good news! The Duckathlon is – FOR THE FIRST TIME – open to the public. Now you can run the challenge course and drink deeply from the cup of victory. New York…
Happy Passover
Why is this night different from all other nights? On this night, we eat a proper feast, with multiple courses. And lots of wine. We sing and we lean on comfortable cushions. On this night our bread is flat, but our spirits are high. Chag Sameach Pesach. May your seder be long and your herbs…
Meat the Team: Bryan
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…
Happy St. Patrick’s Day
Everyone is Irish on St. Patrick’s Day…even the French. We wish you hearty meals and ample drink, and may the luck of the Irish follow you all year.
Saucy Series X: Bechamel Mornay
Welcome to guest blogger Deana Sidney of Lost Past Remembered, a blog dedicated to discovering, replicating and adapting historic recipes. In this saucy series she demystifies one of the cornerstones of classic French cuisine: the mother sauces. Sauce Béchamel Mornay I discovered Filet of Sole Verdi when I read a description of it that made me…
Recipe: Kale Chips Done Right
It seems like the whole world suddenly became obsessed with kale. Well, we like a leafy green just fine, especially when it’s cooked in duck fat. Hey, everything tastes better with duck fat. Just take your kale cooked, and in moderation. There’s been a few reports lately about the dangers of too much kale, especially…
Center of the Plate | D'Artagnan Blog 