101 Best Restaurants in America for 2012
The Manhattan Project
Michael Laiskonis on the New Job, His Book, Visiting Le Bernardin, and Being Happy
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”
Linguine with Sea Urchin and Caviar, based upon Eric Ripert’s On the Line
Bourdain To Film “No Reservations: Austin” In March
My Last Day: Le Bernardin’s Pastry Chef Reflects on 8 Long Years
Eating First-Class on the Fly
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 and listen to what the public has to say in a less formal environment. Traveling to food events and festivals can also be an opportunity to experience and be inspired by [...]
Nine Big Name Chefs Who’ve Expanded to the Caribbean
2012 Cayman Cookout: Reunited, and It Feels So Good
Video: Cayman Cookout 2012
Updating the Cocktail Heat Map: Where to Drink Now. With Le Bernardin’s recent makeover came a new bar section complete with its own menu, lax dress code, and new cocktail list, created by Greg Seider of the Summit Bar.
Eric Ripert on the Cayman Islands and Le Bernardin as a ‘Logical Fusion’
SAVEUR 100: Le Bernardin
The Platt 101: New York City’s Best Restaurants
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.
Eric Ripert’s holiday meal: Beef bourguignon
Holiday Traditions: Eric Ripert
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.