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Posts from the ‘Duckspotting’ Category

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!

Duckspotting @ Oceana, 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!

Oyster-Stuffed D’Artagnan Quail

Where: Oceana

What: Executive Chef Ben Pollinger’s Oyster stuffed Quail with Roasted Corn, Trumpet Royales and Buttermilk-Corn Sauce

Oceana is celebrating the spirit of New Orleans with a special tasting menu all this month. Guests are loving Executive Chef Ben Pollinger‘s NOLA inspired dishes, like Blackened Louisiana Shrimp with mirliton salad, hot sauce vinaigrette; Gulf Red Snapper with pecan crust, bell peppers, summer squash and the quail dish pictured above. The popular six course tasting runs $95/$145 with wine pairing and is just one of the cool events Oceana has planned for the summer.

How: Oceana Retaurant is @ 120 West 49th Street, New York, NY 10020  |   for reservations click here or call (212) 759-5941

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 @ Sycamore, Lansdowne, 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!

This photo was sent in via Twitter – we love when that happens!

Foie Gras, Lavendar Biscuit, Kumquat Marmalade, Pickled Strawberries

Our Hudson Valley Foie Gras in a lovely dish that screams summer!

Where: Sycamore Restaurant

What: Chef Sam Jacobson‘s Seared Foie Gras, Lavender Biscuit, Kumquat Marmalade, Pickled Strawberries

How: Sycamore is at 14 S. Lansdowne Ave, Lansdowne, PA 19050  |   for reservations click here or call (484)461-2867

Sycamore serves a $50 chef tasting menu every Tuesday. And just this week Chef Jacobson and his team opened another restaurant – NoBL – that serves “Mediterranean-inspired casual fare” and is BYOB. (Love that!) Check it out here.

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 @ Mindy’s Hot Chocolate, Chicago

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!

seared rohan duck breast with grilled baby bok choy and cherry-port compote

Our exclusive Rohan duck breast – Chicago style!

Where: Mindy’s Hot Chocolate

What: Chef Mindy Segal’s Rohan Duck Breast with Grilled Baby Bok Choy and Cherry-Port Compote

How: Hot Chocolate is at 1747 N. Damen Avenue, Chicago, IL 60647  |   for reservations click here or call (773) 489-1747

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 @ Tuyo, Miami

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: Tuyo

What: Award-winning Executive Chef Norman Van Aken’s Molasses-Marinated Rohan Duck Breast and Foie Gras and Cornbread Stuffed Quail with Calabaza and Ancho-Pomegranate Reduction

How: Tuyo Restaurant is on the rooftop of Miami Culinary Institute in downtown Miami

415 N.E. Second Ave. Miami, FL 33132 |   for reservations click here or call (305)237-3200

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 @ Ouest, 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!

D’Artagnan Berkshire Pork Chop wrapped in Jambon de Bayonne

Where: Ouest

What: Chef de Cuisine Lev Gerwirtzman’s beautiful Berkshire Pork Chop Saltimbocca with Caramelized Onion Farro, Grilled Radicchio and Mushroom-Balsamic Demi Glace

How: Ouest Retaurant is @ 2315 Broadway, New York, NY 10024  |   for reservations click here or call (212)580-8700

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 @ Eastern Standard, Boston

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!

Look at this gorgeous pasta carbonara dish made with D'Artagnan pigs blood

Where: Eastern Standard

What: Chef de Cuisine, Matt Audette’s Blood Pasta Carbonara, Boudin Noir, Prosciutto, English Peas, Acuna Egg, Grana Padano

The beautiful pasta before cooking. Check out that color!

How: Eastern Standard is at 528 Commonwealth Ave, Boston, MA 02215  |   for reservations click here or call (617)532-9100

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 @ La Esquina, 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!

 

Where: La Esquina

What: Chef Akhtar Nawab makes a killer pepita mole sauce – here, it finishes arepa dumplings and our Rohan duck breast.

How: La Esquina is @ 114 Kenmare, New York, NY 10012  |   Reservations for the brasserie are taken 21 days or 3 weeks to the day. Call (646) 613-7100

There are 3 ways to enjoy a meal at celebrity favorite, La Esquina – at the walkup taqueria (open daily from 8am – 2am), the street level cafe (open for lunch from 12-4pm, sunset menu from 4-5pm, then dinner 5-midnight, 1am on Fridays & Saturdays, weekend brunch from 11am-3:45pm) and the underground brasserie – see above for reservations. Hidden behind a secret door, the basement level brasserie is well worth the wait. The dinner-only space features an expanded menu, over 200 premium tequilas and nightly live DJ’s from 11pm-2am.

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 @ Casa B, Somerville, Mass

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 mushroom and white sweet potato tapas

D'Artagnan Mushrooms sitting pretty on a tapas plate at Casa B

Where: Casa B Restaurant

What: Chef Alberto Cabre’s Setas con Papas Dulce, Wild Mushroom Saute, White Sweet Potato

How: Casa B is at 253 Washington Street, Somerville, MA 02143  |   for reservations call (617) 764-2180

Open for dinner Tuesday, Wednesday and Sunday 6-10pm and Thursday, Friday and Saturday 6-11:30pm

 

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 @ Clio, Boston

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!

Clio Restaurant Venison Dish

D'Artagnan Venison and Foie Gras in this gorgeous dish from Clio Restaurant

Where: Clio Restaurant

What: Chef/Owner Ken Oringer and Chef de Cuisine Douglas Rodrigues’ Venison with Espresso Oil, Persimmon, Mugolio, Foie Gras

How: Clio is at 370A Commonwealth Ave, Boston, MA 02215  |   for reservations click here or call (617)536-7200

Open for dinner Monday – Thursday 5:30-10pm and Friday – Saturday 5:30-10:30pm. Also, Clio’s Bar is open for a casual menu on Sunday evenings.

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