Meet the Chef: An Interview with Ian Davis of Band of Bohemia

At D’Artagnan we are thrilled to celebrate with our chefs when they receive awards and accolades. In this case, we are excited to talk to Chef Ian Davis, who helms the kitchen at Band of Bohemia in Chicago. Not only is this the first Michelin-starred brewpub in the nation, but Chef Ian was just nominated for…

These Chef Photos Are Sure to Inspire You

Do you love looking at food photos on Instagram like we do? Lately, chefs have been posting their dishes with our new, unique lamb cut – the Denver chop – and we had to share. The Denver lamb chop is from the loin with the last rib left attached. The large eye is tender and quick-cooking,…

Meet the Chef: An Interview with Brittanny Anderson of Brenner Pass

At D’Artagnan we are proud to work with chefs across the country. The food scene in America is rich, with small towns boasting some of the finest dining options. We’ve seen a number of chefs opening restaurants in their hometowns after years of cooking in big cities. Chef Brittanny Anderson is one of them, and…

Thank a Restaurant Worker Today!

Today is National Food Service Worker’s Day. So let’s take a moment to reflect on the nearly 15 million people who work in restaurants. From the dishwashers and waiters, to the chefs and the hosts, a restaurant team depends on every member to function. Chefs may get the most attention, but ask any chef who the…

Pig Head Confit Stands Out at Sauvage

Congratulations to Chef Lisa Giffen and the whole team at Sauvage in Brooklyn for the one-star NY Times review! Opened in May of this year, Sauvage  has been attracting attention for the pig head confit, which Pete Wells raved about (see below).  And we just happen to supply them with the porcelet heads for this extraordinary dish….

Eating Out? Order Green Circle Chicken Here

Have you heard about our Green Circle Chicken? It’s a very special bird – raised by Amish and Mennonite farmers in Pennsylvania who respect the old ways and treat the birds well. The free-ranging chickens eat actual vegetable scraps, from local markets and farms, that feed and nourish the birds instead of languishing in landfills….

Cooked with Michael Pollan

We’re excited to watch Michael Pollan’s new Netflix series “Cooked,” which is based on his book of the same title. It examines four methods of cooking and how they impacted human society. It’s “a clarion call for a return to the kitchen in order to reclaim lost traditions and restore balance to our lives.” We like the idea…

About Our Reserve Jean Reno Olive Oils

A message from Ariane… It’s not every day that you meet a movie star like Jean Reno, let alone go into business with him. But I was lucky enough to have a long dinner with the great man and our talk turned to food, to France, and to his passion: olive oil. Not only olive oil,…

Duckathlon VIII, The Video

Duck yeah!  Here’s all the evidence  needed to destroy any future political  careers. Our annual Duckathlon was held on June 9 in the Meatpacking District of NYC. This year, our cameras followed the team from Annisa restaurant as they prepared for the event.  This profile of elite duckathletes gives a sense of what it takes…