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Posts from the ‘Duckspotting’ Category

‘wichcraft presents: bacon

Happy 1oth Anniversary, ‘wichcraft! Check out this video series to learn about their carefully-sourced ingredients. We’re  proud to supply them with our heritage breed bacon, which they put to good use in many delicious sandwiches. In this short video, watch for Tom Colicchio and for Ariane’s bacon socks! And learn how we raise pigs to make the best bacon around.

Mmmm. Might be time for a BLT.

Duckspotting @ MyMoon, Brooklyn, NY

Duckspotting is snapping & sending in pics of dishes from your favorite restaurants, made with D’Artagnan ingredients! We supply restaurants all over the country & love to see what creative chefs are doing with our products. Keep sending them in!

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That’s our foie gras and Wagyu oxtail balanced with tart fruits in this decadent dish. 

Where: MyMoon

What: Chef Ivan Vilches makes Oxtail, Foie Gras & Sweet Potato with Quince & Granny Smith Apples

How: MyMoon is at 184 N. 10th Street, Brooklyn, NY 11211 | for reservations, call (718) 584-1146

Chef Ivan Vilches

Dining out & spot some fabulous dishes made with D’Artagnan ingredients? Snap a pic & email with the details to alishah@dartagnan.com.

Duckspotting @ Parc Bistro, Skippack, PA

Duckspotting is snapping & sending in pics of dishes from your favorite restaurants, made with D’Artagnan ingredients! We supply restaurants all over the country & love to see what creative chefs are doing with our products. Keep sending them in!

Parc Bistro PA DUCKSPOTTING

Here’s our Hudson Valley Foie Gras in a dark and decadent preparation at Parc Bistro

Where: Parc Bistro

What: Chef William Tschoepe’s Foie Gras Torchon with Quince Paste, Makers Mark Puréed Chestnuts, Dark Cherries

How: Parc Bistro is at 4067 Skippack Pike, Skippack, PA  19475  |   for reservations, call (610) 584-1146

Dining out & spot some fabulous dishes made with D’Artagnan ingredients? Snap a pic & email with the details to alishah@dartagnan.com

Duckspotting @ Destination Dogs, New Brunswick, NJ

Duckspotting is snapping & sending in pics of dishes from your favorite restaurants, made with D’Artagnan ingredients! We supply restaurants all over the country & love to see what creative chefs are doing with our products. Keep sending them in!

destination dogs DUCKSPOTTING

Where: Destination Dogs

What: Chef John Durna’s Quail and Roasted Wild Mushroom Sausage Topped with Baby Spinach, Quail Egg and White Truffle Vinaigrette

How: Destination Dogs is located at 9 Spring Street, New Brunswick, NJ 08901 | (732)993-1016 | follow them on twitter @DestinationDogs

Dining out & spot some fabulous dishes made with D’Artagnan ingredients? Snap a pic & email with the details to alishah@dartagnan.com We’ll give you & the restaurant a shout out!

Duckspotting @ Daniel, New York City

Duckspotting is snapping & sending in pics of dishes from your favorite restaurants, made with D’Artagnan ingredients! We supply restaurants all over the country & love to see what creative chefs are doing with our products. Keep sending them in!

Our porcelet de lait in a beautiful preparation at Daniel.

Our porcelet de lait in a beautiful preparation at Daniel.

Here’s a tempting dish from Daniel Boulud’s eponymous NYC restaurant, Daniel. It’s the creation of Executive Chef Jean Francois Bruel and Chef de Cuisine Eddy Leroux.

Duo of Quebec Suckling Pig, Roasted Chop with Smoked Paprika and Daikon Radish Sauerkraut, Crispy Belly with Pee-Wee Potatoes, Honeycrisp Apple Confit & Ommegang Beer Jus

Daniel, 60 East 60th Street, New York, NY 10065  |   for reservations click here or call (212)288-0033

Dining out & spot some fabulous dishes made with D’Artagnan ingredients? Snap a pic & email with the details to alishah@dartagnan.com We’ll give you & the restaurant a shout out!

Duckspotting @ TRU, Chicago

Duckspotting is snapping  pics of dishes from your favorite restaurants, made with D’Artagnan ingredients! We supply restaurants all over the country & love to see what creative chefs are doing with our products. Keep sending them in!

Our foie gras in Chef Anthony Martin's beautiful dish.

Our foie gras in Chef Anthony Martin’s beautiful dish.

Where: TRU

What: Chef Anthony Martin’s Seared Foie Gras, 10 Grapes, Crisp Chestnut

How:   TRU is at 676 N. ST. CLAIR ST., CHICAGO IL 60611|   for reservations click here or call (312)202-0001

Dining out & spot some fabulous dishes made with D’Artagnan ingredients? Snap a pic & email with the details to alishah@dartagnan.com We’ll give you & the restaurant a shout out!

Duckspotting @ Ella’s American Bistro, Wayne, PA

Duckspotting is snapping & sending in pics of dishes from your favorite restaurants, made with D’Artagnan ingredients! We supply restaurants all over the country & love to see what creative chefs are doing with our products. Keep sending them in!

wild hare terrine

Our Wild Scottish Hare, masterfully prepared by Chef Chad Jajczyk

Where: Ella’s American Bistro

What: Chef Chad Jajczyk’s beautiful Wild Hare Terrine with Macerated Figs and Mustard

How: Ella’s is @ 214 Sugartown Road, Wayne, Pennsylvania  19087  |   for reservations click here or call (610) 964-3552

Dining out & spot some fabulous dishes made with D’Artagnan ingredients? Snap a pic & email with the details to alishah@dartagnan.com We’ll give you & the restaurant a shout out!

Duckspotting @ Quince, San Francisco

Duckspotting is snapping & sending in pics of dishes from your favorite restaurants, made with D’Artagnan ingredients! We supply restaurants all over the country & love to see what creative chefs are doing with our products. Keep sending them in!

Our porcelet de lait, in a mouthwatering preparation by Chef Michael Tusk

Where: Quince

What: Award-winning chef, Michael Tusk’s Porcelet with Fig, Mustard and Smoked Potato

How: Quince Restaurant, 470 Pacific Avenue, San Francisco, California 94133  |   for reservations click here or call (415)775-8500

Dining out & spot some fabulous dishes made with D’Artagnan ingredients? Snap a pic & email with the details to alishah@dartagnan.com We’ll give you & the restaurant a shout out!

Duckspotting @ Manresa, Los Gatos, California

Duckspotting is snapping & sending in pics of dishes from your favorite restaurants, made with D’Artagnan ingredients! We supply restaurants all over the country & love to see what creative chefs are doing with our products. Keep sending them in!


Where: Manresa

What: Award-winning Chef  David Kinch‘s Suckling Porcelet with Green Tomato Verjus

How: Manresa is @ 320 Village Lane, Los Gatos, CA 95030  |   for reservations click here or call (408)354-4330

Dining out & spot some fabulous dishes made with D’Artagnan ingredients? Snap a pic & email with the details to alishah@dartagnan.com We’ll give you & the restaurant a shout out!

Duckspotting {and a fond farewell} Charlie Trotter’s

After 25 years, the iconic Charlie Trotter’s restaurant is officially shutting its doors. The last plates will make their way out of the kitchen this Friday, August 31st. Charlie Trotter’s has been one of our longest running clients in Chicago and we are really sad to see them close.

Here’s a duckspotting from a recent dinner sent in from D’Artagnan Chicago sales rep, Joelle.

Squab, White Miso Tortellini, Red Wine Braised Cabbage, Baby Turnips with Turnip Green Puree

Even though Friday marks the end of an era in the Chicago culinary scene, Trotter’s is certainly not going quietly… a few weeks ago, the restaurant hosted a gala $2,500 a head 13-course extravaganza – our friends over at Grubstreet have some great photos and a behind the scenes video. For Friday’s dinner, Charlie will be joined by some well-known Trotter alums, including Graham Elliot, Bill Kim and Mindy Segal. We’re sure it won’t be the last we hear from Charlie Trotter. Yet unconfirmed, but word on the culinary street is Charlie is going to relax, travel then possibly attend graduate school. We hope eventually there will be another restaurant on the horizon as well… Good luck Chef!