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Posts tagged ‘duckspotting’

Duckspotting @ Borough + Parlour, Minneapolis

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!

BoroughParlor12-18.095335 Pork Belly

Where: Borough + Parlour

What: Chef Drew Yancey’s  Smoked Pork Belly, Celery Root, Apple, Marieke Gouda, and Hazelnut

How: Borough is at  730 North Washington Avenue, Minneapolis, MN 55401 |  for reservations click here or call (612) 354-3135

Dining out & spot some fabulous dishes made with D’Artagnan ingredients? Snap a pic & email with the details to lilyh@dartagnan.com. Or post on Facebook, Twitter or Instagram with the hashtag #Duckspotting. We’ll give you & the restaurant a shout out!

Duckspotting @ The Rogue Gentleman, Richmond, VA

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!

ROGUERVA CORRECTED DS

Where: The Rogue Gentlemen

What: Chef Aaron Hoskins – Hanger Steak, Kohlrabi, Beet, Stewed Barley, Bordelaise & Burgundy Truffles

How:  The Rogue Gentlemen is at 618 N. 1st Street, Richmond, VA   |  for reservations click here or call 804-477-3456

Dining out & spot some fabulous dishes made with D’Artagnan ingredients? Snap a pic & email with the details to lilyh@dartagnan.com. Or post them on Facebook, Twitter or Instagram with the hashtag #duckspotting. Use our handle @dartagnanfoods.  

Foie Gras Duckspotting @ Elizabeth Restaurant

A most unusual Duckspotting comes to us from Chicago…and just in time for Halloween!

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!

Foieowl, Elizabeth Restaurant, Chicago CAPT

Where: Elizabeth Restaurant

What: Chef Iliana Regan’s Foieowl

How: Elizabeth Restaurant is at  4835 N. Western, Unit D, Chicago, IL 60625  |  for reservations, call 773-681-0651

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

Duckspotting @ Felix Restaurant, NYC

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!

Cote de Boeuf Pierre Landet Painted Hills

Where: Felix Restaurant

What: Chef Piere Landet’s Côte de Bœuf

How: Felix Restaurant is at 340 West Broadway, NY, NY 10013  |  for reservations, call (212) 431-0021

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

Duckspotting @ MoonShine Supper Club, Millburn, 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!

This is a duck double-header, because we couldn’t choose just one. This duckspotting comes with comments from Chef Anthony Theesfeld.

Duck Wings

Duck Wings a l’Orange from the bar menu at MoonShine Supper Club.

“Is there anything better then sitting at a bar with a beer in hand, watching the game, and eating wings?  Probably not.  Not wanting to go the traditional Buffalo Wing route, and inspired by the fried duck legs, I decided to try fooling around with duck wings.  Cooked the same way as the duck legs, they were awesome as-is directly from the fryer.  Putting a slight classical French twist on them, I tossed them with an orange sauce and immediately had something special. Accompanied with arugula and oranges tossed lightly with duck dressing, a perfect match for a beer and the game.”

Duck And Waffles

Duck and Waffles on the brunch menu at MoonShine Supper Club.

“Everyone has had, or at least heard of, the wonderful soul food dish chicken and waffles.  Inspired by this and wanting to put my own twist on it, I thought, ‘Why not duck?’  Buttermilk dipped, lightly floured, and then deep fried, the duck comes out decadently tender. Served with a buttermilk waffle and a sweet and savory duck gizzard gravy, I can’t think of a better way to spend a brunch.”

Where: MoonShine Supper Club

What: Chef Anthony Theesfeld Duck Wings a l’Orange and Duck and Waffles.

How: MoonShine Supper Club is at 55 Main Street, Millburn NJ 07041  |  for reservations, call (973) 218-6042

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

Duckspotting @ Rotisserie Georgette, NYC

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!

Rotisserie Georgette Rabbit Duckspotting

Where: Rotisserie Georgette

What: Chef Chad Brauze’s Rabbit Stuffed with Bacon & Savora Mustard, which is served  with crispy Brussels sprouts tossed with lemon zest and lemon juice.

How: Rotisserie Georgette is at 14 E. 6oth Street (Madison/5th) in Manhattan, NY  10022  |   for reservations, call (212) 390-8060

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

Duckspotting @ bellyQ in 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!

duck benedict Belly Q

Where: bellyQ

What: Chef Bill Kim’s  Tea Smoked Duck Benedict with Gai Lan, Thai Curry Hollandaise, Tempura Egg – on the brunch menu

How: bellyQ is at 1400 W. Randolph St., Chicago, IL 60607  |   for reservations click here or call (312) 563-1010 

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

Duckspotting @ Cru Oyster Bar, Nantucket, MA

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!

Cru Nantucket Duckspotting

Where: Cru Oyster Bar

What: Chef  Erin Zircher’s Painted Hills Burger with Brioche Bun, Vermont Cheddar, Truffle Mayo & Pickles

How: Cru Oyster Bar is at One Straight Wharf, Nantucket, MA 02554 |  for reservations, call 508-228-9278

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

Duckspotting @ Bernards Inn, Bernardsville, 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!

DS Bernards Inn

Where: The Bernards Inn

What: Chef Corey Heyer’s  Buffalo ribeye with crispy polenta, chanterelles and summer vegetables

How: The Bernards Inn is at 27 Mine Brook Road, Bernardsville, NJ 07924 |for reservations, call 908-766-0002

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

Duckspotting @ Tuyo Restaurant, Miami, FL

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!

My Down Island French Toast Norman Van Aken Tuyo, at the Miami Culinary Institute EDIT

Where: Tuyo Restaurant

What: Chef Norman Van Aken‘s  My Down Island French Toast with foie gras

How: Tuyo is at the rooftop of Miami Culinary Institute at Miami Dade College, 415 N.E. Second Ave., Miami, FL 33132  |   for reservations, call 305-237-3200

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