Go wild for Wagyu beef! It’s the peak of grilling season, time to show off your skills. We’ll help with 25% off our entire selection of Kobe-Style Wagyu beef. The rest is up to you.
Sale ends July 31, 2013 at 12:00 PM EST.
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: Union Bar and Grille
What: Chef Steven Morlino’s U2 (Umami Union) Burger with our fantastic Wagyu beef.
How: Union Bar and Grille is at 1357 Washington Street, Boston, MA 02118 | for reservations, call (617) 423-0555
Dining out & spot some fabulous dishes made with D’Artagnan ingredients? Snap a pic & email with the details to firstname.lastname@example.org
What do you do when you’ve got a whole lot of meat to photograph? Well, here at D’Artagnan we turn to Ted Axelrod, a local photographer with an appreciation for good food and a meaty sense of humor.
Ted’s studio is in his home, which is crammed with all kinds of cool props, from cutting boards to glassware, vintage dishes to copper pots. He’s got perfect natural light in his sunroom and a spare refrigerator, which came in handy for us.
With piles of products ranging from raw Wagyu beef short ribs and rack of lamb to truffle butter and charcuterie, we set to work on the two-day shoot. Turns out it’s not so easy to make raw meat look appetizing! Our hats are off to all the food stylists and photographers out there whose work makes us drool.
Ted’s dogs, Gracie and Ella, were so well behaved; they didn’t snag a single duck breast off the table. And considering they had to endure the smell of raw meat all day, that’s a small miracle! We will admit to tossing them a few trimmings from the steaks and chops…and the innards from the chicken and pheasant.
On day two we set up a huge panoramic spread that represented nearly every type of product we sell. With a camera suspended on an arm directly overhead, we tweaked and previewed and reorganized until everything looked perfect. Then we unwrapped it all! As soon as meat is exposed to the air, it begins to oxidize, which makes it dull in color. You’ve got to move fast.
Naturally, we left the fridge full of food! Ted and his wife Susan, who is a food writer and editor, have been cooking up a storm with it all, and posting some of the results on their blog Spoon and Shutter.
We love their braised pheasant post, with step-by-step instructions, and the great photos (we’d expect nothing less!). Check out their progress as they try to eat their way through our catalog!
Look for Ted’s photos to be posted on our website soon.
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!
What: Executive Chef Olda Sahajdak and Chef de Cuisine Marek Sada’s beef degustation – wagyu, fillet, tongue, salsify, pickled mushrooms
How: Hospoda is located at 321 E 73rd Street, New York, NY 10021 | click here for online reservations or call (212) 861-1038
Highly-acclaimed Hospoda serves Central European specialties from Bohemia, Austria and Bavaria.
Dining out & spot sodishes me fabulous made with D’Artagnan ingredients? Snap a pic & email with the details to email@example.com We’ll give you & the restaurant a shout out