Good Taste: Mallard Takes Flight With Ducking Awesome Southern Fare
A restaurant can serve as a reflection point for its chef, a way to honor the past while [...]
A duck dynasty, rooted in Pennsylvania
Having turkey on the Thanksgiving table is almost sacrosanct. What would the holiday be without it? But having [...]
Amuse-Bouche
GolfKitchen covered the recent launch of our new protein snack made of 100% duck meat for busy on-the-go [...]
The Waygu of Duck
GolfKitchen covered the legacy of JJS in the Wagyu of Duck and interviewed the executive chefs at Marion [...]
The Whole Bird: Preparing America’s Tastiest Duck
Chef Jordan Lloyd shares insights and techniques to masterfully utilize a whole duck like a world-class professional—using the [...]
D.C.’s Estuary Turns Over a New Leaf Under a Mexican-Born Chef
Estuary, named for its devotion to the bounty of the Chesapeake Bay, is no stranger to well-known talent [...]
