A saying I’ve learned to live by and well have always lived by is: when a good opportunity comes around, you should take it. Well almost two weeks ago, I was invited to go see the prep kitchen and get a behind the scenes look to the charcuterie and pastry program to Daniel Boulud‘s restaurants in New York City. I was invited to go with a guest so, SCBD team member Kelsey Jelling came with me. We could not put down this once in a lifetime opportunity and it was definitely a day to remember.
When we arrived to the prep kitchen in the East Village we were greeted by Lauren, who does the pr for all of the Daniel Boulud restaurants in the city. We were welcomed to enjoy some complimentary coffee & pastries before our tour began. I made sure I tried a croissant and some coffee and it did not disappoint. I was ready for the tour to begin.
Our tour began by seeing where all the breads are made and packaged including making our own baguettes (which was the best baguette I ever tasted thus far). We also where the pastries are made and maintained before the charcuterie part of our class began. I was definitely starting to crave all the sweets I was seeing.
Next, it was time to see the charcuterie department. We started off by seeing where some of the casing was done but then we went into the ‘cold’ room where all the important stuff goes down. We saw a how they make their famous rilette which we also got try and it was a delicious! A rilette is a mix of braised pork shank that was slow cooked for 48 hours, roasted vegetables, oil and seasonings.
After we finished with the charcuterie part of the class, it was time for my favorite part, our lunch on the house at DBGB Kitchen and Bar. I’ve heard so many great things about Daniel Boulud‘s cooking and after attending the class I knew what I wanted to try. We started off with cocktails, since Kelsey and I both liked fruity cocktails, our waiter recommended The Dicken’s which was fruity with a bit of spice but was delicious and I’d definitely get it again.
While we were looking over the menu and picking out our appetizers, we also got to meet Daniel Boulud, we were so in awe we didn’t take a picture with him but it was surely an honor. For my appetizer, I tried the Fried Egg and Wild Mushroom Appetizer which was delicious and creamy, it was a perfect balance of egg and mushrooms. I decided to try the famous DBGD Dog, especially after learning about how all their hot dogs & sausages are made in-house, I was crazy not to! It certainly did not disappoint and was served with some delicious homemade fries. We also got a complimentary sausage de jamon sent from the kitchen, which was great!
We were getting so full, but could not turn down dessert so I decided to get the ‘Chocolate Only’ Cake which is by far the lightest, most heavenly piece of chocolate cake I’ve ever had. It was a fun-filled, food day that I would never forget and I would love to come back and eat at DBGB Kitchen and Bar again!