When You Give a Fig …

…about eating truly ripe fruit, you need to buy it seasonally and locally. So hit the farmer’s market and bring home a little basket of figs. It’s fig season and they are perfect now, whether eaten out of hand or paired with charcuterie like Jambon de Bayonne, smoked duck breast, duck prosciutto or bacon. Mmm…bacon-wrapped figs. And then…

Signs of Spring: Ramps

We are sure that spring is here when the ramps arrive. We’ve had them for a little while now, in limited quantities, and they have been selling out quickly to our chef clients. These fragrant wild leeks are the hottest thing on spring menus. Among the very first green to appear in the dead woods,…

Duckspotting @ brushstroke NYC

Duckspotting is finding, snapping & sending in pics of tasty dishes made with D’Artagnan ingredients, from your favorite restaurants. We sell to restaurants all over the country & love to see what creative chefs are doing with our products. Keep sending them in! Where: Brushstroke, Tribeca, NYC When: Dinner 10/6/11 What: Chef Isao Yamada’s Steamed Duck…