Drew Barrymore and Eric Ripert Cook Clams Montecito
Actress, Producer and Director Drew Barrymore visits Eric Ripert’s kitchen to prepare her favorite, Clams Montecito, and to pick up some tips from the Master Chef. They experiment with the way that different glasses affect the flavor of wine, a Pinot Grigio from Drew’s Barrymore Wines, and Ripert adds his own special touch to her signature recipe. Watch here.
On The Table Episode Eight with Elizabeth Olsen
Actress Elizabeth Olsen (Martha Marcy May Marlene) joins Chef Eric Ripert to learn how to cook Pappardelle with Wild Boar Ragu and talk about food, acting, and growing up in a famous family. They talk about hanging out on the set of Full House, deciding to be an actor at a young age, and studying in Russia and at NYU. Eric introduces Elizabeth to some new cooking…read more
On The Table Episode Seven with Chrissy Teigen
Supermodel and talented cook Chrissy Teigen joins Eric Ripert in the kitchen to teach him how to stir up a spicy Thai Jok Moo and Yum Nua salad.
On The Table Episode Six With Marcus Samuelsson
Eric Ripert invites Marcus Samuelsson, owner and chef of the Red Rooster in Harlem and former head chef of Aquavit, to cook up some Ethiopian, Swedish, and Asian fusion.
On The Table Episode Five With Roger Waters
Pink Floyd’s Roger Waters tells Eric Ripert his uncensored opinion on everything from the 2012 U.S. Election to the Patriot Act to personal greed to being an ardent atheist. The mood isn’t always serious as both share some good wine, cook a langoustines appetizer, shrimp tacos with salsa, and steak au poivre main course.
On The Table Episode Four With Gail Simmons
Top Chef: Just Desserts host and Top Chef judge, Gail Simmons joins Eric Ripert to chat and cook up some Welsh Rarebit. This egg and Guinness based recipe is great for hangovers, especially when paired with a tequila based Bloody Maria.
On The Table Episode Three With Stanley Tucci
“Food, like film, is performance. Both are dramatic, romantic, spectacular or sad,” says Eric Ripert. Join him and guest Stanley Tucci as they start the day with vodka martinis, prepare lemon risotto and whole branzino, talk about their childhoods, quip over how actors are like chefs, and then enjoy the final dish.
Don’t miss On The Table Episode Two With Mario Batali
On The Table Episode Two With Mario Batali
Mario Batali parks his Vespa right in Eric Ripert’s NYC kitchen and lays it all On The Table – spices, sauces and couscous for his signature dish — Two-Minute Calamari: Sicilian Lifeguard Style.
On The Table Episode Two
Watch the episode two preview of Eric’s new series, On The Table. The second episode featuring special guest Mario Batali will premier Thursday August 16th, on YouTube’s Reserve Channel. Subscribe here.
Eric prepares an elegant summer meal on the Today Show
It’s basic meat and potatoes, but in the hands of chef Eric Ripert, the ingredients are transformed into a sophisticated dinner. Ripert demonstrates how to grill up a flank steak paired with fresh chimichurri sauce and potato salad.
Watch On The Table Episode One
Watch the first episode of Eric’s new Reserve Channel series, On The Table. In this episode, close friends Anthony Bourdain and Eric Ripert get cooking in Eric’s kitchen. Tony, who recently returned from a trip abroad, brings a bag full of goodies for them to get creative with.
On The Table Episode One
Also, don’t miss Eric Ripert on The Today Show this Thursday morning.
On The Table with Eric Ripert
Today marks the launch of the Reserve Channel, an original YouTube channel that provides access to the world’s most extraordinary people and places. Eric will host his own mini-series featuring guests such as Anthony Bourdain, Stanley Tucci and Mario Batali. In his home kitchen they will prepare a signature dish and discuss food, creativity and life.
Le Bernardin New York Times Review
This week Le Bernardin was reviewed by Pete Wells from The New York Times who awarded the restaurant its 5th four-star rating. This review continues Le Bernardin’s legacy as the only four-star New York restaurant that has maintained its status of excellence for more than 10 years. Wells states “Why wait to say it: today I fall in line, happily, with my predecessors.”
Sweet, Sour, Savory: Talk with Eric Ripert & Christina Tosi
Join Eric Ripert, executive chef and partner of Le Bernardin, and Christina Tosi, pastry chef and owner of Momofuku Milk Bar, and this year’s winner of the James Beard Award for Rising Star Chef, for a discussion on how they explore new flavors with classic ingredients.
Wednesday, June 13 at 7pm at French Institute Alliance Française (FIAF) Florence Gould Hall 55…read more
Eric Ripert & Poggenpohl
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.
Le Bernardin Wins James Beard Award
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.
Eric Ripert’s Valentine’s Day dinner
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.
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.
- by Michael Ruhlman
- by Melanie Dunea