50. Foie Gras: Chef Gabriel Rucker and Labelle Farms

What this episode covers

In this episode, we sit with a Portland rockstar, Chef Gabriel Rucker. Gabriel holds multiple James Beard awards, was Food & Wine’s “Best New Chef” in 2007, and owns Canard and Le Pigeon restaurants.Then we sit with Bob Ambrose and Sergio Saravia at La Belle Farms, a 40-acre, family-run duck farm located in Sullivan County, NY, to talk all things duck and foie gras!You can watch our interview with Gabriel on YouTube HERE!Follow @ruckergabriel @labellefarm @ingredientsinsiders @wherechefsshopIn partnership with The Chefs’ Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/Produced by Gotham Production Studios. Find us on Instagram: @gothamproductionstudios

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Frequently Asked Questions

How long is this episode of Ingredient Insiders: Where Chefs Talk?

This episode is 47 minutes long.

When was this Ingredient Insiders: Where Chefs Talk episode published?

This episode was published on April 5, 2023.

What is this episode about?

In this episode, we sit with a Portland rockstar, Chef Gabriel Rucker. Gabriel holds multiple James Beard awards, was Food & Wine’s “Best New Chef” in 2007, and owns Canard and Le Pigeon restaurants.Then we sit with Bob Ambrose and Sergio Saravia at...

Can I download this Ingredient Insiders: Where Chefs Talk episode?

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