#SCBDExclusive: Behind The Scenes & Lunch at DBGB Kitchen & Bar


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.

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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.

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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.

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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!


The Chocolate Only Cake

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!

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An Unforgettable Experience – DBGB Kitchen and Restaurant

I’m Kelsey, a 22-year old who graduated from The Culinary Education Center in Asbury Park, NJ almost three years ago. I currently work at Applewood Estates, a retirement community in Freehold, NJ. Always looking for new culinary adventures, I am excited to finally produce my first post and hopefully many more to come. Enjoy!

Last Tuesday I had the pleasure of meeting Sara in the city to experience a pretty much a once-in-a-lifetime culinary adventure. I didn’t know what to expect and thought it would just be a basic cooking class that I already had learned from culinary school. Boy, was I wrong!

When first arriving at the prep kitchen for DBGB we were greeted by Lauren, the PR contact for all of Daniel Boulud’s restaurants. She gave us a brief background and offered us coffee and refreshments. We were then introduced to Chef Mark who has been working in Daniel’s restaurant for over 14 years and pretty much started the baking program for the kitchen. He gave us a thorough background regarding all of Daniels restaurants. Then Giles Verot who started the charcuterie program with Daniel, came in. For those of you who don’t know, charcuterie is the art of making sausage and forced meats like pates and terrines.


Giles Verot

Nowadays, it’s hard to find restaurants that produce their own charcuterie. It was crazy to see how they make all the bread, pastries, and charcuterie for all of Daniel’s restaurants in New York in this kitchen. We first began our tour in the bread-making part of the kitchen. We got to see all of the ovens and other equipment they use, then got to roll our own baguette! That was a fun aspect of the tour and we got to take home what we made. Then we went to pastry part of the kitchen, saw some cheesecakes being packaged and all the appliances they use to produce all the pastries, which wasn’t a lot for the amount of product they are producing weekly.

Cheesecakes being packaged in the kitchen!

Cheesecakes being packaged in the kitchen!

Continuing on our tour, we walked through to the charcuterie section of the kitchen. They had a small area for the actual cooking part of the charcuteries, which was crazy for the 36 sausages and other charcuterie they sell throughout the 6 restaurants. Then we went to the secluded, cold area where they make the sausages and pack the terrines. Giles and one of his employees took a pork shank they braised for 48 hours and vegetables they roasted in the oven, and mixed them together with oil and seasonings. We were allowed to sample the final product, the rilette, which was very tasty. The two other people we got to tour the kitchen with had an interest in how head cheese was made. So they pulled out a pigs head and showed us, which I honestly didn’t need to see! My mind was completely blown away by this tour and really opened my eyes to the culinary world.

Making the rilette

Making the rilette

After the tour we were treated to whatever we wanted at Daniel’s restaurant, DBGB Kitchen & Bar. Taking advantage of this amazing once-in a lifetime-opportunity, we both ordered The Dickens cocktail, which was fruity and spicy but not too overpowering. I then ordered the steak tartare to feel fancy and privileged, which was very good but I think I prefer cooked steak to the raw preparation of steak, like tartare. I was very excited for my sausage to come, after the tour and class! I ordered the Beaujolaise sausage, which was a pork sausage with onion, bacon, red wine, and mushrooms served over lentils. This was absolutely delicious! Completely different than any sausage I ever had before so I ate every last bite! We also received a “complimentary” sausage de jamon and hash brown, which was very creamy and tasted great. Even though we were stuffed, we couldn’t let this opportunity to go to waste, so we ordered dessert. The choices were limited, so I went with the apple pie. It was very beautifully presented and served with scoop of freshly-made green apple sorbet. The perfect ending to an amazing experience.




I would definitely recommend DBGB to everyone and would like to try more of Daniel Boulud’s restaurants in the future!