Serious Eats featured our foie gras in one of their Food Lab features. If you ever wanted to know how to make a foie gras torchon read all about it here! Excerpt: It’s time for another round of The Food Lab. Got a suggestion for an upcoming topic? Email Kenji here, and he’ll do his best […]
Bella Bob was recently featured cooking on Behind the Pan a website featuring the Connecticut’s best chefs.
Our duck farm was recently toured and featured in Serious Eats. Excerpt: The Physiology of Foie: Why Foie Gras is Not Unethical I haven’t always been comfortable with foie gras, though I’ve spent a good chunk of my life working with it. At first, the discomfort was with the taste. I tried it first as […]