Don’t miss The Eric Ripert Kitchen by Poggenpohl, on display at the Poggenpohl Showroom Street Level. The opening night event, Monday, May 21st, will feature an Eric Ripert book signing of his latest cookbook, Avec Eric, from 6:00pm – 7:00pm.

Poggenpohl Showroom at 150 East 58th Street between Lexington and Third Avenues.

We are pleased to announce that Le Bernardin has received the 2012 James Beard Foundation award for Outstanding Restaurant Design. Architects from Bentel & Bentel completely redesigned the restaurants interior for a re-oppening in September 2011 which also included the addition of a new cocktail lounge.

Chef Eric Ripert celebrates Valentine’s Day by making pork tenderloin in an herbed salt crust and shows how easy it is to do at home.

Recipes:
Pork tenderloin in herbed salt crust
Lentils du Puy stew
Curried cauliflower “En Papillote”

Restaurant work is so much more than simply cooking and serving customers. One of the things that any business must be involved in is marketing. For a restaurant and its chef, it has become increasingly important to get your name circulating and to make some public appearances. Food festivals are held everywhere and it can be a very valuable experience for a chef to get out, meet other chefs…read more

Traditional comfort food is what chefs usually turn to after working hard in the restaurant. And nothing is more comforting than a large pot of beef bourguingnon like the ones that my grandmother used to make.

The tangy cranberry syrup takes the place of bitters in this holiday version of a Champagne cocktail. If you make extra syrup, save it. It is wonderful over vanilla ice cream or fruit.

These are a fun version of French fries. Instead of biting through into potato, you are met with the juicy earthiness of the mushroom. The truffled aioli is an addicting addition.

This croustade is a sweet, salty and rich combination of flavors, and is a nice start to any dinner party. It is easy to pick up and eat, no utensils required.

This month Chef Eric Ripert will be using his Facebook page to go behind the scenes and introduce the unique and talented people who work tirelessly to make Le Bernardin among one of the most celebrated restaurants in the world. He will be highlighting the importance and meaningful results of each person and teams dedication from the kitchen to the front of the house.

Chef Eric Ripert’s New York City restaurant Le Bernardin may have a new look, but its rankings among the top restaurant honors released in October have not changed. In the 2012 Zagat survey the restaurant took first place in the Food category, scoring 29 of a possible 30 points and also ranked highest in the Most Popular category. Le Bernardin has also received a three-star Michelin rating this year,…read more

Create’s Saturday marathon lineup will feature Eric Ripert’s Emmy-award winning series Avec Eric beginning at 6:30 AM EST on September 24^th. Eric’s inspiring journeys take viewers behind the scenes of Le Bernardin, his Michelin three-star restaurant in New York City and to diverse locations in Italy, the United States and the Cayman Islands to discover the people and culture behind some of the world’s most authentic ingredients, recipes and…read more

Chef Eric Ripert’s famous seafood restaurant Le Bernardin in New York City will be closed the month of August for renovations. During that time Eric will be updating his Facebook page with the history and story of the restaurant which has 4 New York Times Stars and 3 Michelin Stars. Le Bernardin came to New York in 1986, but it was originally opened in Paris by Maguy…read more

In a newsletter from Eric’s Washington D.C. restaurant Westend Bistro Eric Ripert reflects on Avec Eric’s Emmy award for Outstanding Culinary Program, his night on the Late Show with David Letterman, and the launch of the new Avec Eric website. Read The Ripert Report here.

AVEC ERIC has received the 2011 Daytime Entertainment Emmy Award for “Outstanding Culinary Program.”

Cooking for friends at home is a great way to make connections with our community too. Preparing food for people is an act of giving but is also fun. Traditional Spanish paella is a hearty, rice, fish and shellfish dish that also has some spicy, Spanish chorizo sausage in it. Paella can be made in large batches to feed a crowd and it is a fun dish to prepare…read more

Tropical fruit juices and nectars are easily found in bodegas and the international sections of most grocery stores and agave nectar is a natural sweetener that is easy to find in natural foods markets. It is made from the Agave plant—the same plant that tequila is made from.

Achiote paste is one of those ingredients that you may have to go a little out of your way to find but when you do, it is worth it. If you have trouble finding the paste, there are several on-line sources for recipes for the paste and powder. The paste is stronger than the powder so cut the measurement in half if you have powder. The flavor is a…read more

This is the vinaigrette that I learned to make from my friends at the Hog Island Oyster Company. It is a type of mignonette that also has some jalepeno and cilantro in it. The flavor is bright and spicy but still allows flavor of the oysters to come through.

Each January there is a festival held in the Cayman Islands, hosted by the Ritz Carlton Grand Cayman and my restaurant there, Blue, located inside of the hotel. We call the event, “The Cayman Cookout” and it is a chance for people to enjoy the Cayman Islands during a time when it is very cold at home, and to participate in discussions, cooking demonstrations, a casual cookout on the…read more

A general rule of thumb has always been to move toward a sweeter wine when serving spicy food. However, not all spice or heat in a recipe comes from the same source and of course what the spice is mixed with should be considered.

A little sweetness does coat the mouth and throat a bit and allows the spice to be tamed but in this segment I threw a challenge…read more