Join Eric as he demonstrates the importance of quality ingredients in great cooking. In the kitchen of Le Bernardin, Eric takes us through the preparation of raw ingredient dishes, such as smoked salmon with organic farm raised caviar (Yes, he’s become a convert to farm-raised caviar!). We then travel with Eric to California, and visit with his good friend, surfer, gardener and chef, David Kinch. From surfing in Santa Cruz to sampling the garden and restaurant delights in Los Gatos, Eric is inspired by his friend’s homage to the garden and the sea. Back home, Eric prepares a simple and delicious seared salmon with sautéed pea shoots and ginger-soy vinaigrette.