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4 episodes with eric ripert
4 episodes with eric ripert
3 episodes with eric ripert
3 episodes with eric ripert
3 episodes with eric ripert
3 episodes with eric ripert
2 episodes with eric ripert
2 episodes with eric ripert
3 episodes with eric ripert
Matt Orlando is an American chef based in Copenhagen. He has worked with some of the World's best chefs, like Eric Ripert, Raymond Blanc, Heston Blumenthal, Thomas Keller and René Redzepi. His first own restaurant, Amass in Copenhagen, set the benchmark for social and environmental responsibility, and he has followed this path since. He grew up in San Diego in California, and after working with some of the most famous chefs in the US, he joined Heston Blumenthal at The Fat Duck in the UK, followed by years of work at Noma in Copenhagen. Matt Orlando is now planning his next restaurant in Copenhagen, opening in the fall of 2025. In this podcast, Matt Orlando will reveal all his favourite restaurants in Copenhagen and the rest of the world. These recommendations and thousands more are available in the World of Mouth app: https://www.worldofmouth.app/ Hosted on Acast. See acast.com/privacy for more information.
The BanterThe Guys enjoy a snack and Mark tells the secret of what makes it great!The ConversationThe Restaurant Guys are on location in Charleston, SC at Herd Provisions with owner Alec Bradford and wine director Kellie Holmes. Alec tells how he began cattle farming and grew to running a restaurant. Kellie shares how she selects wine to match the farm-to-table story of Herd Provisions and trains the staff to reflect that story.The Inside TrackThe Guys found the concept of having a restaurant and a wine shop familiar, but Herd's butcher shop and cattle farming takes it even further! When you are invested in a project, it's incredibly personal.“ I take it very personally, but it is incredibly gratifying. The best day I ever had was the first time I sold a steak at a New York restaurant (to Eric Ripert of Le Bernardin). He does a great food and of course, Eric is not well known for cooking steaks, but he took three ounces of tenderloin and some caviar, and he called it surf and turf. I think I did a backflip in my mind for sure. That was, that was one of the best days of my life,” Alec Bradford on The Restaurant Guys Podcast 2025BiosAlec Bradford is the owner of Herd Provisions in Charleston, South Carolina, a farm-to-table restaurant and whole-animal butcher shop. Herd's high quality meats are sourced directly from Alec's very own Leaping Waters Farm in Virginia. Since 2004, Alec raises one of the oldest and rarest breeds – Ancient White Park cattle. ______________Kellie Holmes is a restaurant consultant who focuses on the creation and implementation of wine programs in the Southeast and beyond. As Herd Provisions' Wine & Events Director, she runs the wine program for the dining room and retail shop including a wine club and tasting events. She focuses on sustainably produced, small production and minimal intervention wines. InfoHerd Provisionshttps://herdprovisions.com/On Friday, June 27 Come see The Restaurant Guys LIVE with Chef Andrew Zimmern at the New Brunswick Performing Arts Center in New Brunswick, NJ. VIP tickets include a Meet & Greet After-Party with Andrew. Restaurant Guys Regulars get a discount so subscribe https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe
In Part 2 of my high-flying conversation with Charles Joly, some of the topics we discuss include: The 2014 Diageo World Class win that elevated Charles to global bartending celebrity, and the story of the innovative cocktail that put him in the winner's circle. The importance of timing in cocktail builds and presentation and how effective manipulation of timing can play on a guest's anticipation, which Charles refers to as a “6th sense.” The genesis of Crafthouse Cocktails, a ready-to-drink cocktail brand that has its roots way back in 2013, at time when most people viewed the RTD category as either a non-sequiter or a complete heresy. We cover what the very early RTD landscape looked like, how Charles and his team went about designing canned beverage that actually taste like a real cocktail, the decision to partner with leading spirits brands, and even Crafthouse's recent placement on United Airlines. We wrap the conversation by discussing some of Charles' other favorite projects, like Cayman Cookout with chef Eric Ripert, his own line of custom barware, and even his online vintage store side hustle. Along the way, we cover Charles' most important tips for succeeding in a cocktail competition, why Crafthouse opted for a Paloma over a Margarita in their RTD portfolio, a maximalist itinerary for a full day of eating and drinking your way through Chicago's culinary gems, and much, much more.
February 23, 2005. New York City's culinary elite gather at Gotham Hall. Tuxedoed waiters pass around champagne flutes and decadent hors d'oeuvres, as famous chefs like Eric Ripert and Anthony Bourdain pose for photos and gossip with their peers before the night's main event: an announcement that could change their lives and the fate of America's dining scene. Édouard Michelin takes the stage. His company, Michelin, is one of the world's largest manufacturers of tires, but they also produce a restaurant guide that has dictated the fortunes of European restaurants for over 100 years. Now, the Michelin Guide, and its coveted stars, will be coming to America. When Michelin descends on New York City, which restaurants win? Which lose? And how does the battle itself transform American food culture? Special thanks to Peter Esmond, the former general manager of Per Se and current sales leader at DoorDash; Eric Ripert, chef of Le Bernardin in New York City; and Kathleen Squires, a food and travel writer whose work appears in the Wall Street Journal, Conde Nast Traveler and more. To stay updated: historythisweekpodcast.com To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices
20250124- World-Renowned Chef Eric Ripert Joins Kevin, Cristyne and The Zagats by That KEVIN Show
This week, we chat with Chef Daniel Holzman, who owns Danny Boy's Famous Original, a two-location operation in Los Angeles, California. We spoke with Daniel a few days before the catastrophic wildfires broke out in LA. So, our conversation with Daniel focused on his career, the growth of Danny Boy's and what he has learned in the restaurant business. Danny Boy's locations are currently safe. We would like to recognize Danny Boy's, who has quickly provided sanctuary for those affected. Both pizzerias are feeding the community, firefighters and first responders. More background on Daniel: Daniel started his cooking career at the age of 15 at Le Bernardin in New York City and remained there for four years until (at the suggestion of chef Eric Ripert) he attended the CIA. He then accepted a position at the soon-to-open Palladin in New York City under chef Jean-Louis Palladin (and worked alongside Wylie Dufresne and Sam Mason, among others). He went on to begin what would ultimately become a 10-year culinary journey through some of the West Coast's finest restaurants, including The Campton Place, The Fifth Floor, Aqua and Jardinière.In 2010, he co-founded The Meatball Shop in New York City. The fast-casual mix-and-match menu of meatballs was an instant hit. Five more locations of The Meatball Shop opened in NYC in quick succession, and he also co-authored The Meatball Shop Cookbook, published in 2011.He moved to LA in 2019 to embark on a new passion -- pizza -- and opened Danny Boy's Famous Original, the slice joint of his childhood dreams, in 2021. Describing the years-long his years-long odyssey to perfect the New York-style slice: "As a classically trained chef, I approach pizza with reverence. Pizza isn't fast food; it's one of America's most important dishes. And to understand how to make it great, I deconstructed everything about it. I searched out masters across the country, learned the history, and sampled thousands of pies. I interrogated oven makers, traveled to tomato farms, tried grains from countless flour mills, and experimented with the perfect cheese blend."Since opening, he's received praise from LA Magazine for his "ultrawide, perfectly foldable, tangy-crusted slices [that] nail it"; LAist for being a "NY-style pizzeria that absolutely rips"; and Eater LA, which claimed "There may be no better New York-style slice spot in LA than Danny Boy's right now.” He just opened his second location of Danny Boy's this past summer, and has his sights set on a third.He's also the co-author (with Matt Rodbard) of Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts, released in 2022. (Some of the questions they answer include: "Why does pasta always taste better in a restaurant?", "When is it okay to cook with frozen vegetables?", and "What is baker's math, and why is it the secret to perfect pastry every time?")Last but not least, he also co-hosts On the Line, a podcast during which he and co-host Chef Amanda Freitag interview culinary innovators.More on the LA WildfiresAmong the horrible devastation from the wildfires in Los Angeles, we know there were pizzerias have been lost. Our new Senior Editor Kate Lavin is reporting on the LA Wildfires and the Pizza Community, including local pizzerias directly assisting the efforts on the ground, as well as Slice Out Hunger, who is rallying pizzerias in a fundraising effort to provide emergency funds. Read Kate's s
Sunny Anderson joins Drew Barrymore to host the "Hungry Games": a cooking competition between three teams (Pilar Valdes and Anne Burrell, Marcus Samuelsson and Valerie Bertinelli, Sohla El-Waylly and Ross Mathews). The teams must concoct something that is "swicy" (sweet and spicy), briny, and crunchy in order to win over the judges (Eric Ripert, Barbara "Babs" Costello, Gail Simmons). Who will win? Watch to find out! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Samantha Bee joins fellow immigrant and world-renowned chef José Andrés on his podcast Longer Tables for a conversation about food, life, and everything in between. In Longer Tables with José Andrés, José explores the powerful ways food connects us and shapes our world. Each episode features deep, engaging conversations with friends from the culinary world and beyond—like Stacey Abrams, Ron Howard, Jane Goodall, Eric Ripert, and more. Plus, José brings listeners into his home kitchen to answer their most burning culinary questions. To dive into more episodes, listen to Longer Tables wherever you get your podcasts or https://lemonada.lnk.to/longertablesfdSee omnystudio.com/listener for privacy information.
In this special bonus episode, host Andrew “Kappy” Kaplan moderates an inspiring panel from the Social Innovation Summit, bringing together three influential voices dedicated to creating positive change through food and sustainability. Eric Ripert, acclaimed chef, author, and co-owner of New York's Le Bernardin, shares his journey of blending culinary excellence with meaningful philanthropy. Claire Babineaux-Fontenot, CEO of Feeding America, discusses her commitment to addressing food insecurity across the nation and highlights innovative, community-driven solutions. Thomas Jonas, CEO and co-founder of Nature's Fynd, dives into the role of sustainable food technology and how his company is redefining alternative proteins to create a more resilient and sustainable food system. This thought-provoking discussion explores the intersections of food justice, innovation, and community empowerment. Enjoy this bonus episode as we go Beyond the Plate… LIVE from the 2024 Social Innovation Summit.Follow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.Find Beyond the Plate on all major podcast platforms. www.beyondtheplatepodcast.com www.onkappysplate.com
This week, we get a seafood masterclass from one of the world's greatest chefs, Eric Ripert. He also explains why sauce is the hardest technique to master and reflects on the moment he decided to change the way he ran Le Bernardin. Plus, Milk Street's science editor, Guy Crosby, joins us to answer our most pressing food science questions, and we uncover the true origins of Chicken Kyiv. (Originally aired October 19, 2023.)Get this week's recipe for Chicken Kyiv here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.
Honoring his family's legacy while pushing boundaries to innovate New Orleans cuisine for the next generation is the 21-year-old patron chef of Emeril's in New Orleans and son of renowned chef Emeril Lagasse, E.J. Lagasse who joins Bruce on this season four finale. E.J. takes us on a journey through his culinary evolution, starting with his early—very early—experiences as a young teenager working in legendary kitchens like Daniel Boulud's and Eric Ripert's. E.J. also shares stories from his culinary travels, reflecting on how his time in kitchens around the world—from New York to Stockholm—has shaped his approach to running one of New Orleans' most iconic restaurants. He has picked up many valuable lessons and habits along the way, including one that Bruce believes is a practice all of us should follow in our travels. E.J. goes on to share his picks for his favorite meals in New Orleans and beyond. Throughout the conversation, his passion for the culinary arts is palpable. He offers behind-the-scenes insights into what it takes to lead a celebrated restaurant, the importance of mentorship, and how New Orleans' unique food culture continues to influence his creations. Whether you're a food lover or fascinated by the intersection of legacy and innovation, you'll enjoy this episode as a deep dive into the future of fine dining. --- A heartfelt thank you to you, our listener, and to all the wonderful guests who joined us this season on the second iteration of the Master Chef Series. Your support has been incredible, and we can't wait to bring you more exciting stories of travel, adventure, and culinary exploration in upcoming episodes of Travel That Matters. Make sure you're Following and stay tuned! --- To learn more about E.J. Lagasse and Emeril's, visit https://emerilsrestaurant.com. --- This season of Travel That Matters is presented by Silversea, the world's most luxurious ocean and expedition voyages for the curious. Travel That Matters is a CurtCo Media production. Host: Bruce Wallin Producer: AJ Moseley Marketing: Catrin Skaperdas Music: Joey SalviaSee omnystudio.com/listener for privacy information.
**If you'd like to become a Restaurant Guys Regular to get two extra episodes per month, all episodes commercial-free, bonus content and Restaurant Guys Regular events, subscribe here:https://www.buzzsprout.com/2390435/subscribeThis is a Vintage Selection from 2007The BanterThe Guys discuss the virtues of boiling water and wine, the former being necessary at times and the latter being appalling. Hear about Mark's brush with the great Julia Child. The ConversationThe Restaurant Guys welcome highly acclaimed Chef Eric Ripert to the show to talk about all things fish–acquiring, preparing, pairing with wine and serving to guests. They touch on new culinary trends and the benefits of comfort food (if you call roasted chicken with truffles “comfort food.”) The Inside TrackThe Guys have dined at Le Bernardin several times and confess that they recently canceled a reservation….but they are going to return.BioEric Ripert is the chef and co-owner of acclaimed Le Bernardin in NYC and Blue in Grand Cayman. He also has Aldo Sohm Wine bar with Maguy Le Coze and Aldo Sohm. Le Bernardin has received four stars from The New York Times since 1995, the only restaurant to stay in that realm of excellence for nearly 20 years. Le Bernardin holds three Michelin stars (since 2005) and has been named one of the top restaurants in the world by numerous publications. Chef Ripert has authored many books including The New York Times Best Sellers Seafood Simple: A Cookbook and Vegetable Simple: A Cookbook. His first television show Avec Eric garnered Daytime Emmys and James Beard Foundation Best Show Award. InfoLe Bernardinhttps://www.le-bernardin.com/Eric Ripert's websitehttps://www.ericripert.com/Avec Eric (TV show)https://www.aveceric.com/Our SponsorsThe Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/Magyar Bankhttps://www.magbank.com/Withum Accountinghttps://www.withum.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach out to The Restaurant GuysNo commercials...except for this oneSupport the Show.To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguyshttps://www.restaurantguyspodcast.com/
Heather Knight opened Element Clay Studio in Asheville, NC in 2007, after running a retail studio in Asheville's popular River Arts District, Heather moved her growing family to Savannah, Georgia.Though the business has grown greatly over the years, the backbone of the studio has remained the same. Heather is committed to remaining a craft based business, and all of the porcelain dishes, tiles, vases, and decorative objects are 100% handmade and don't use any means of mass production. Adhering to these values allows Element Clay Studio to continue to produce only the finest, heirloom quality work. Heather's work has been featured in many art & design publications, including Interior Design, Elle Decoration, Rue Magazine and American Craft. She works with designers across the globe to place custom art installations, and provides custom tableware for celebrity chefs like Eric Ripert, Jose Andres and Gordon Ramsey. http://ThePottersCast.com/1021
This week, we're sharing a podcast with you that we know you'll love. It's called Longer Tables with José Andrés. Longer Tables with José Andrés explores all the ways that food shapes our world and makes us who we are. In each episode, José talks to friends from the worlds of culinary and creative arts, politics, and media: Stacey Abrams, Ron Howard, Jane Goodall, Eric Ripert, and more. He also takes listeners into his home kitchen and answers their burning culinary questions. This week, Longer Tables features an interview with Lin-Manuel Miranda. Before a live audience, José doesn't waste his shot, asking the legendary playwright/songwriter/actor/filmmaker for the backstory behind beloved lines, his culinary secrets -- even an on-the-fly songwriting seminar. Sorry, you're gonna have "Hamilton" lines in your head for another month. To hear more of Longer Tables with José Andrés, head to: https://lemonada.lnk.to/longertablesSee omnystudio.com/listener for privacy information.
People Magazine's Editor-in-Chief, Wendy Naugle, is joining Drew and Ross Mathews at the news desk to cover the headlines and also tease Drew's participation in the special fiftieth anniversary edition of People. Chef Eric Ripert is joining Drew in the kitchen to cook delicious halibut.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Part 1 - Sy Montgomery talks about her latest book, "Secrets of the Octopus" (published by National Geographic.) Part 2- (from the archives) World-renowned chef Eric Ripert talks about two of his books: "Avec Ripert" and "On the Line."
In a profession that is ever changing and always challenging, Eric Ripert is an inspiration. He's been the chef, and co-owner, of New York's legendary Le Bernardin for more than 30 years. He is a mentor to many, and someone who so many chefs look up to. Today, I'm here in New York with him at his Michelin three-star temple to fish and seafood, talking about us living in different cities, while cooking the food of different countries. But you know what? We're a lot alike: Two chefs with much to share.See omnystudio.com/listener for privacy information.
In this episode of Take-Away with Sam Oches, Sam talks with Daniella Senior, founder and CEO of Colada Shop, a fast-casual brand based in Washington D.C. that's rooted in coffee, cocktails and Cuba. This Latin-inspired, 6-unit all-day café offers a little something for everybody, and Daniella joined the podcast to talk about the lessons she learned working with industry icons Eric Ripert and Jose Andres and how she's providing a high-quality, impactful experience both for her guests and for her employees. In this conversation, you'll find out why:You shouldn't miss an opportunity to learn from the bestJobs aren't just jobs; they're educationYour brand isn't really for you; it's for your customersA versatile concept can make the most of the space it occupiesYou should aim for improvement with every store openingThe more dayparts you serve, the more potential employees you have access to You must be intentional in making the change you want to seeSucceeding in restaurants is a matter of perseverance, not passionHave feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com
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We revisit our conversation with acclaimed French chef Eric Ripert. His latest book, Seafood Simple, aims to make cooking fish and octopus less intimidating, because cooking is an essential part of what it means to be human.
This week, we're sharing a podcast with you that we know you'll love. It's called Longer Tables with José Andrés. Longer Tables with José Andrés explores all the ways that food shapes our world and makes us who we are. In each episode, José talks to friends from the worlds of culinary and creative arts, politics, and media: Stacey Abrams, Ron Howard, Jane Goodall, Eric Ripert, and more. He also takes listeners into his home kitchen and answers their burning culinary questions. This week, Longer Tables features an interview with Lin-Manuel Miranda. Before a live audience, José doesn't waste his shot, asking the legendary playwright/songwriter/actor/filmmaker for the backstory behind beloved lines, his culinary secrets -- even an on-the-fly songwriting seminar. Sorry, you're gonna have "Hamilton" lines in your head for another month. To hear more of Longer Tables with José Andrés, head to: https://lemonada.lnk.to/longertablesSee omnystudio.com/listener for privacy information.
This week, we're sharing a podcast with you that we know you'll love. It's called Longer Tables with José Andrés. Longer Tables with José Andrés explores all the ways that food shapes our world and makes us who we are. In each episode, José talks to friends from the worlds of culinary and creative arts, politics, and media: Stacey Abrams, Ron Howard, Jane Goodall, Eric Ripert, and more. He also takes listeners into his home kitchen and answers their burning culinary questions. This week, Longer Tables features an interview with Lin-Manuel Miranda. Before a live audience, José doesn't waste his shot, asking the legendary playwright/songwriter/actor/filmmaker for the backstory behind beloved lines, his culinary secrets -- even an on-the-fly songwriting seminar. Sorry, you're gonna have "Hamilton" lines in your head for another month. To hear more of Longer Tables with José Andrés, head to: https://lemonada.lnk.to/longertablesSee omnystudio.com/listener for privacy information.
This week, we're sharing a podcast with you that we know you'll love. It's called Longer Tables with José Andrés. Longer Tables with José Andrés explores all the ways that food shapes our world and makes us who we are. In each episode, José talks to friends from the worlds of culinary and creative arts, politics, and media: Stacey Abrams, Ron Howard, Jane Goodall, Eric Ripert, and more. He also takes listeners into his home kitchen and answers their burning culinary questions. This week, Longer Tables features an interview with Lin-Manuel Miranda. Before a live audience, José doesn't waste his shot, asking the legendary playwright/songwriter/actor/filmmaker for the backstory behind beloved lines, his culinary secrets -- even an on-the-fly songwriting seminar. Sorry, you're gonna have "Hamilton" lines in your head for another month. To hear more of Longer Tables with José Andrés, head to: https://lemonada.lnk.to/longertablesSee omnystudio.com/listener for privacy information.
This week, we're sharing a podcast with you that we know you'll love. It's called Longer Tables with José Andrés. Longer Tables with José Andrés explores all the ways that food shapes our world and makes us who we are. In each episode, José talks to friends from the worlds of culinary and creative arts, politics, and media: Stacey Abrams, Ron Howard, Jane Goodall, Eric Ripert, and more. He also takes listeners into his home kitchen and answers their burning culinary questions. This week, Longer Tables features an interview with Lin-Manuel Miranda. Before a live audience, José doesn't waste his shot, asking the legendary playwright/songwriter/actor/filmmaker for the backstory behind beloved lines, his culinary secrets -- even an on-the-fly songwriting seminar. Sorry, you're gonna have "Hamilton" lines in your head for another month. To hear more of Longer Tables with José Andrés, head to: https://lemonada.lnk.to/longertablesSee omnystudio.com/listener for privacy information.
This week, we're sharing a podcast with you that we know you'll love. It's called Longer Tables with José Andrés. Longer Tables with José Andrés explores all the ways that food shapes our world and makes us who we are. In each episode, José talks to friends from the worlds of culinary and creative arts, politics, and media: Stacey Abrams, Ron Howard, Jane Goodall, Eric Ripert, and more. He also takes listeners into his home kitchen and answers their burning culinary questions. This week, Longer Tables features an interview with Lin-Manuel Miranda. Before a live audience, José doesn't waste his shot, asking the legendary playwright/songwriter/actor/filmmaker for the backstory behind beloved lines, his culinary secrets -- even an on-the-fly songwriting seminar. Sorry, you're gonna have "Hamilton" lines in your head for another month. To hear more of Longer Tables with José Andrés, head to: https://lemonada.lnk.to/longertablesSee omnystudio.com/listener for privacy information.
This week, we're sharing a podcast with you that we know you'll love. It's called Longer Tables with José Andrés. Longer Tables with José Andrés explores all the ways that food shapes our world and makes us who we are. In each episode, José talks to friends from the worlds of culinary and creative arts, politics, and media: Stacey Abrams, Ron Howard, Jane Goodall, Eric Ripert, and more. He also takes listeners into his home kitchen and answers their burning culinary questions. This week, Longer Tables features an interview with Lin-Manuel Miranda. Before a live audience, José doesn't waste his shot, asking the legendary playwright/songwriter/actor/filmmaker for the backstory behind beloved lines, his culinary secrets -- even an on-the-fly songwriting seminar. Sorry, you're gonna have "Hamilton" lines in your head for another month. To hear more of Longer Tables with José Andrés, head to: https://lemonada.lnk.to/longertablesSee omnystudio.com/listener for privacy information.
This week, we're sharing a podcast with you that we know you'll love. It's called Longer Tables with José Andrés. Longer Tables with José Andrés explores all the ways that food shapes our world and makes us who we are. In each episode, José talks to friends from the worlds of culinary and creative arts, politics, and media: Stacey Abrams, Ron Howard, Jane Goodall, Eric Ripert, and more. He also takes listeners into his home kitchen and answers their burning culinary questions. This week, Longer Tables features an interview with Lin-Manuel Miranda. Before a live audience, José doesn't waste his shot, asking the legendary playwright/songwriter/actor/filmmaker for the backstory behind beloved lines, his culinary secrets -- even an on-the-fly songwriting seminar. Sorry, you're gonna have "Hamilton" lines in your head for another month. To hear more of Longer Tables with José Andrés, head to: https://lemonada.lnk.to/longertablesSee omnystudio.com/listener for privacy information.
This week, we're sharing a podcast with you that we know you'll love. It's called Longer Tables with José Andrés. Longer Tables with José Andrés explores all the ways that food shapes our world and makes us who we are. In each episode, José talks to friends from the worlds of culinary and creative arts, politics, and media: Stacey Abrams, Ron Howard, Jane Goodall, Eric Ripert, and more. He also takes listeners into his home kitchen and answers their burning culinary questions. This week, Longer Tables features an interview with Lin-Manuel Miranda. Before a live audience, José doesn't waste his shot, asking the legendary playwright/songwriter/actor/filmmaker for the backstory behind beloved lines, his culinary secrets -- even an on-the-fly songwriting seminar. Sorry, you're gonna have "Hamilton" lines in your head for another month. To hear more of Longer Tables with José Andrés, head to: https://lemonada.lnk.to/longertablesSee omnystudio.com/listener for privacy information.
This week, we're sharing an episode of Dishing on Julia, the official companion podcast to the Max original series, Julia. Hosted by Kerry Diamond of Cherry Bombe, each episode of Dishing on Julia takes you behind the scenes with the show's producers, creators, and crew to unpack each episode and explore the making of the series. For the inaugural episode of Season 2 of Dishing On Julia, host Kerry Diamond talks to Julia creator and executive producer Daniel Goldfarb about historicizing Julia and taking the French Chef to France. In the show's second half, it's world-renowned Chef Eric Ripert of New York's Le Bernardin. Eric shares his own origin story and reflects on his memorable interactions with Julia over the years. Listen to Dishing on Julia, the Official Julia Companion Podcast on Max, or wherever you get your podcasts. And stream new episodes of Julia Thursdays on Max.
John talks with Jason Perlow. He's an OG food blogger, gourmand, writer and co-founder of eGullet. They talk about the early days of food internet discussions, how it's changed and how toxic the current dialog has become. Also there is hope. Jason also talks about being on no reservations with Anthony Bourdain. Stick around after the end for a fun story about Bourdain and Eric Ripert. Thanks for listening!
Please see full transcript of the episode hereEpisode Summary & Sponsors:We are kicking Season 3 off with a venerable titan in the culinary industry, a New York Times 4 star and 3 star Michelin chef, Hamptons resident Eric Ripert whose restaurant Le Bernardin was just named number one worldwide.I got the amazing opportunity for a one on one exclusive interview to talk to Eric while he was traveling on tour for his new book seafood simple, the do's and don'ts of buying and cooking fresh fish, the important role meditation and charitable giving play in his life, living in the Hamptons, his favorite farm stand finds and restaurants out east and the essentials every kitchen must have.Thanks to our sponsors:The William Johnston FoundationUS BankWineaccess.com (Instagram: @wineaccess)Fultonfishmarket.com (Instagram: @fultonfishmarket)Today's episode is brought to you by Fulton Fish Market, the most trusted name in seafood. FultonFishMarket.com is the e-commerce shop for New York City's iconic Fulton Fish Market—the largest in the western hemisphere. As you'll hear in this episode, Fulton Fish Market has been trusted by top chefs for over 200 years.From salmon to caviar, FultonFishMarket.com is your go-to destination for world-class seafood delivery. Visit www.Fultonfishmarket.com to get 20% off your first order - Use code HAMPTONSThis episode is also brought to you by Wine Access, the official partner and wine provider of The Michelin Guide. Wineaccess.com is the best online shop for expertly curated wines and exclusive subscriptions such as The Michelin Guide Wine Club—where each shipment includes a selection of the finest wines curated by summelyays from Michelin-starred restaurants.Make Wineaccess.com your direct line to wines typically reserved for winery mailing lists and Michelin-starred restaurants—delivered direct to your door. Visit wineaccess.com/cookalong to get 20% off your first order. Full Transcript of Episode:Host (00:09):Welcome back to Made in the Hamptons for the season three premiere. I'm your host, Jill Lawrence, and it's so nice to finally be back here with you. We have some amazing guests this season and are kicking things off with a venerable titan in the culinary industry, a New York Times four-star and three-star Michelin Chef Hampton's resident Eric Ripert, whose restaurant Le Bernardin was just named number one worldwide. I got the amazing opportunity for a one-on-one exclusive interview to talk to Eric while he was traveling on tour for his new book, seafood Simple. We talked about the do's and don'ts of buying and cooking fresh fish, the important role meditation and charitable giving plays in his life, living in the Hamptons, his favorite farm stand, finds and restaurants out east, and the essentials every kitchen must have. But before we get to the interview, I want to share two amazing offers from our sponsors just in time for the holidays.(01:08)Today's episode is brought to you by Fulton Fish Market, the most trusted name in seafood fulton fish market.com is the e-Commerce Shop for New York City's iconic Fulton Fish Market, the largest in the Western hemisphere as you'll hear in this episode. Fulton Fish Market has been trusted by top chefs for over 200 years from salmon to caviar, fulton fish market.com is your go-to destination for world-class seafood delivery. Visit www.fultonfishmarket.com to get 20% off your first order and use Code: Hamptons. This episode is also brought to you by Wine Access, the official partner and wine provider of the Michelin Guide Wine access.com is the best online shop for expertly curated wines and exclusive subscriptions such as the Michelin Guide Wine Club where each shipment includes a selection of the finest wines curated by sommelier from Michelin starred restaurants. Make wine access.com. Your direct line to wines typically reserved for the winery, mailing lists and Michelin starred restaurants delivered directly to your door. Visit wine access.com/cook along to get 20% off your first order. That's wine access.com/cookalongNow onto my delightful conversation with restaurateur Chef Eric Ripert.Host (02:47):Thank you so much for joining me.Ripert:It's my pleasure really.Host (02:51):I wanted to talk about Seafood Simple and just tell me a little bit about your inspiration for the book and the reason fish became integral part of your work as a chef.Ripert (03:01):So from a very young age in all the kitchen where I work, I was always assigned to the fish station and therefore I started to develop a certain expertise about it and knowledge. And when I started in 1991, there I was already very familiar with all preparations of seafood, seafood, restaurant. It really was meant to be. Also, the reason I created this book after so many years is because I want to help a lot of the people who are intimidated by cooking fish or seafood. It's not very difficult. You just need to have a good guidance and then if you follow what we are giving you as advice in a book, it'll be easy to successfully and make family of friends happy.Host (03:56):I prepared for this interview by making the halibut casserole from your book and was delightfully surprised with how easy it was to make and it used such simple ingredients. Why are most people intimidated to cook fish, do you think?Ripert (04:12):I believe that everybody has a bad experience and I suspect that people who have the bad experience add fish that was not necessarily the fresher, and if you don't have fresh fish to begin with, then very difficult to have a good dish at the end, even if you're extremely good at cooking. We give a book a lot of tips to when you are going shopping to recognize when the fish is very fresh and really at the end of the day, one thing is very important is never smell like fish. Never. When it's fishy or when it's a bad odor, it means that it's already old and no matter what you're going to do, you're not going to succeed at your house going to, your guests will be not enjoying because it's too fishy. You may even have some challenges because when the fish is not very fresh, it's not firm and sometimes when you cook it, it breaks in a pan. That's why I believe people intimidated by.Host (05:24): And so what's the best tip for buying fish?Ripert (05:28):Well, depending where you are in Hampton, in New York, on the east coast and on both coast, that's actually, we have a lot of fishermen that bring seafood to the stores and supermarket that is of very high quality. And I think creating a relationship with the fishmonger or trusting the fishmonger, and again, when you go to the store, if you buy whole fish, the eyes of the should be very bright, should be bright as well. If you look at the should be very red, the flesh very quickly the sign of fresh. And again, it should never smell bad in that store or the product should never smell bad. Now if you buy the fish in, which is very often the case, the flesh of the fish should be kind of translucent, not kind like opaque, beige, if it has some yellow or gray colors, if the blood vessels are very dark, do not buy that fish.Host (06:32): Oh, interesting.Ripert (06:33):I'm Yeah. The figure of fish or even scallops should have a nice flesh and should also have a nice shape they shouldn't be like. So yes, that's very important. And again, in the book, not only we give you from buying, but we teach you up the season and we take you by the end from the very beginning until the very end and you again trust us in it's guaranteed success.Host (07:05): And I can vouch for that because the halibut that I made was so wonderful and tasty. There was none left over. But if there was, what's the best way to store fish after cooking it?Ripert (07:18): When you cook fish, it's very difficult to make the fish as good again when the fish is not cooked, of course it's easy to store and you should never keep it too long in your fridge. It should stay less than 24 hours. It should be a very cold part of the fridge and if you can have some ice or ice pack, but when the fish is cooked finishes,Host (07:45): Which is easy to do because your recipes are so delicious.Ripert (07:48): Thank you.Host (07:49): I wanted to ask you about farm raise versus wild caught fish. How important should this be to the consumer and more importantly, the taste of it?Ripert (08:00): Today we can start to find some good farm fish from farms that are good and that are not necessarily polluting the land or the water around them. The farm raised fish never test as good as wild. I always recommend to buy wild, but of course sustainability is very important.Host (08:23): I wanted to talk just steering away from fish for a couple minutes meditation with you because you've spoken a lot about the importance of this practice. At what point did it start for you and how has it changed your perspective on life, either professionally or personally or maybe both?Ripert (08:42): It's an exercise, but it's not necessarily religion, meditation, exercise that be in because your mind has always the desire to or think about the future and your mind very rarely in the present. And being in a lot of advantage of a lot of focus on what you supposed to do right now instead of being distracted. And if you think about it for one minute or two or you do a test on yourself and you say, okay, for one minute I'm going to try to stop thinking about the future and each time I think about the future I'm going to come. You realize that in one minute your mind goes in a lot of different place. The meditation is about again, being in control of your mind and not the control. So that's exercise daily, very helpful to again, be in the presence in your life and at work. Now I apply meditation also because I practice Buddhism. For me, guided meditation that obviously religious, but again, you can practice meditation without a belief. It can be a secular exercise that is good for yourself and your mind.Host (10:18): Yeah, I started guided meditation about five years ago and it was a skill I felt I had to really learn to allow my mind to just stop, if you will. And it took some time to get there, but once I did…Ripert (10:33): Yes, it takes a long time, of course, like everything else, right? If you go to the store and you want to have a body that is muscular and in good shape, it's going to take you many and years of practice and going to the gym and exercise, and it's exactly the same with meditation for the, it takes a lot of practice and the beginning, nothing is easy. The beginning it's difficult, but repeating the same exercise days after day, you definitely create certainly a certain pleasure. I'm great mornings when I meditate and if I cannot meditate, it's something that I'm missing.Host (11:20): Yes, the days are off a little bit when you can't. I wanted to ask you a little bit about the Hamptons. What drew you to the Hamptons?Ripert (11:27): The Hamptons are beautiful, as we all know. It's a very special place where you have the water, you have the forest, have the, and the late nineties, after coming to the and staying with, I had have a house and I'm enjoying it all year long in the summer, of course spending more time than in the winter. But every season in Hampton is magical. One of the best places in the world where everything is beautiful.Host (12:08): What are some of your favorite local ingredients to cook with out there? Ripert (12:11): It's all seasonal, of course, but I go to the farm stand and I look what they have and what it's coming from their farm, and it can be delicious salad, even buy flowers, they have incredible tomatoes, all of that inspire me, but I have to go to the farm and check and for myself and then go refine and flavor. Host (12:48): That's my favorite season is in June when the asparagus comes.Ripert (12:52): Yeah.Host (12:53): Do you have a favorite place to dine out in the Hamptons when you're not cooking at home?Speaker 3 (12:57): Oh my God, I have so many. So many I like and I like The Beacon in Sag Harbor because of the sunset, sunset at night, Host (13:09): And they do good fish there.Ripert (13:11): They have very good fish there. And bell and anchor is open. All is very close to my house. It's not even five minutes away. Host (13:20): You've done quite a bit of work with City Harvest. Tell us a little bit about their mission with food and what participation with the organization has meant to you.Speaker 3 (13:32): Is the oldest and biggest food rescue organization in the world. Food rescue means it's food that will go to waste that time fresh and instead of being wasted, rescued, and then that either way and shelter throughout the New York boroughs the food are very important because a lot of people cannot cook for some reason for their family. And they go there and they have some meals that are being prepared with during the day. So it's two tractor trailers to go far away to pick up some food. And this year, we'll deliver almost 90 million pounds of foodHost (14:52): Right. And as a restaurateur, I'm sure you realize how much food goes to waste, so that might have more meaning to you as to why city harvest is important.Ripert (15:03): Yes, of course. We see that, and it's an interesting statistic in America, 40% of the food is being wasted. When you look at all the food being produced, percent goes to waste. It's a statistic for the country. Restaurants are also leftover food that through the restaurant as well, and they go through the supermarket, but also we don't buy actually donations. We also source from a lot of the farmers and big companies. Companies and many big companies. Food.Host (15:47): That's amazing. I didn't realize so many corporations were involved too.Ripert (15:51): Yeah, a lot of big corporations are involved by excess food. Sometimes if it's in a can shelf, sometimes the can has a little problem with the or, it's not perfect and therefore they cannot sell it. And it goes to markets of bananas sometimes that are too ripe but they're perfectly fine. They're the ones that you want to eat right now. But for the market is a problem because they like to have green bananas, but longer on a shelf. Again, those vegetables and products and serve immediate, that need to have food on the table. I bring a lot of attention to, I help as much as I can, raise money, raise attention. It's a big job that I enjoy very much.Host (16:43): So most people know you as a restaurateur, a TV personality, and an author. How would you define yourself?Ripert (16:52): I define myself as someone like everybody has. I'm trying to do the right thing. I think I'm a good citizen trying to make a difference in my community. I'm trying to be a good family person, a good family member. I'm trying to be a good chef, a good boss in my company. I try to inspire people and I try to create happiness around myself, be happy myself to all of us, right? We all try to be happy. What I make sure is that by creating happiness for myself, I create it for all this.Host (17:34): Oh, that's wonderful. And given all your professional accomplishments throughout a long career, if you could name this chapter of your life, what would it be? Ripert (17:45): Well, if myself, if I look at myself in the mirror, I have a lot of white hair, actually. My head is covered with white hair. I think it's time at my age to be a mentor. So therefore, I'm a mentor of the team that work with me and I bring all the wisdom that I have accumulated in life at work, but also with my family and my son. And I try to share again, all the benefits that I accumulated and to success during all those years, until today.Host (18:25): When you get to a certain point in life professionally and personally, that you've gone through the victories and the challenges that maybe could help someone along the way. Ripert (18:35): Yes, Actually even challenges during this time is when you learn lessons that are the most helpful and meaningful when everything is easy and when you have a lot of success and you learn less. But of course we don't want to have challenges. We all want to have success, but life is not like that. As you know, at the end we learn from both.Host (18:57): What advice would you give to a young person who wants to become a chef or work as a restaurateur?Ripert (19:05): I would give the advice of trying to go to a culinary school if you have the budget, because of course it's, and it's a commitment. What I like about going to culinary school is that you have a lot of information in a timely manner. Of course, you can go work in a restaurant, but it's going to take a long time for you to have all the information school, but before you make the commitment of going the culinary school, I think it's to spend couple of days here and there in a restaurant, if you're interested, the kitchen or the dining room to spend time and see how it works and what is the dynamic in a kitchen, what is the dynamic in the dining room? And make sure that before you make a decision of investing in a school or going straight up to a restaurant, that you have the passion and that that'll make the right choice and not change after six months or a year and go in another food.Host (20:07): And what are the five most important cooking tools every kitchen should have!Ripert (20:11): Well, you must have a good stove and oven because you don't have the right equipment, difficult to bake or to cook when we don't have the energy that needed. Pot pans of quality are very important because if not with the heat, they're going to change the shape and they will not be flat any longer. And then it's difficult to quality essential. I don't think you can do good cooking, cutting board, very good cutting board, extremely clean because you cutting a lot from the cutting board and they have to be in condition. A good fridge is important because you can preserve your food there and it's one of those pieces of equipment that is essential in the kitchen. So I think we look at the fridge, the stove, the knives , the cutting board and the pots. With all that, then you can be assure that you have the complete kitchen.Host (21:25): Well, I just wanted to thank you so much for your time. I know that you're really busy on your book tour and running the restaurant and everything else that you do. So thank you so much for joining us and for answering all these questions!
This week we're sharing an episode of Dishing on Julia, the official companion podcast to the Max original series, Julia. Hosted by Kerry Diamond of Cherry Bombe, each episode of Dishing on Julia takes you behind the scenes with the show's producers, creators, and crew to unpack each episode and explore the making of the series. For the inaugural episode of Season 2 of Dishing On Julia, host Kerry Diamond talks to Julia creator and executive producer Daniel Goldfarb about historicizing Julia and taking the French Chef to France. In the show's second half, it's world-renowned Chef Eric Ripert of New York's Le Bernardin. Eric shares his own origin story and reflects on his memorable interactions with Julia over the years. Listen to Dishing on Julia, the Official Julia Companion Podcast on Max, or wherever you get your podcasts. And stream new episodes of Julia Thursdays on Max.
For today's show, we're sharing the first episode of the new season of Dishing on Julia, the official Max companion podcast hosted by Radio Cherry Bombe's Kerry Diamond. When Julia Child stole the hearts and stomachs of households across the nation, no one knew how far she'd go—least of all herself. In the Season 2 premiere of the Max original “Julia,” we find her in the Provençal countryside, contemplating her next adventure. For the inaugural episode of Season 2 of Dishing On Julia, host Kerry Diamond talks to Julia creator and executive producer Daniel Goldfarb about historicizing Julia and taking the French Chef to France. In the second half of the show, it's an actual French chef, the world-renowned Eric Ripert of New York's Le Bernardin. Eric shares his own origin story and reflects on his memorable interactions with Julia over the years.Hosted by Kerry DiamondExecutive Producers Catherine Baker & Yasmin NesbatAssociate Producer & Editor Jenna SadhuEditorial Assistant Londyn CrenshawRecorded at CityVox Studio
This week, we are all about getting you ready for your Thanksgiving feast! First, cookbook author Amy Thielen sets us up with tips on keeping the holiday stress-free and enjoyable. She shares her remarkable thinking around “turkey secrets,” talks us through some of her favorite techniques for stuffing and starters, and leaves us with her amazing alternative to mashed potatoes, Fun House Baked Potatoes. Her latest book is Company: The Radically Casual Art of Cooking for Others. Then, Chef Eric Ripert talks us through simple seafood dishes to stand -in or accompany your turkey, like his Salmon Rillettes, a signature dish from Le Bernardin. His latest book is Seafood Simple. Then Chef Pierre Thiam brings West African flavors to the table with reimagined sidedish options like his Coconut Collard Greens with Butternut Squash. His latest book is Simply West African, Easy Joyful Recipes for Every Kitchen. Broadcast dates for this episode:November 17, 2023 (originally aired)When you shop using our links, we earn a small commission. It's a great way to support public media at no extra cost to you!Your support is a special ingredient in helping to make The Splendid Table. Donate today
When Julia Child stole the hearts and stomachs of households across the nation, no one knew how far she'd go—least of all herself. In the Season 2 premiere, we find Julia and the gang in the Provençal countryside, contemplating her next adventure. For the inaugural episode of Season 2 of Dishing On Julia, host Kerry Diamond talks to Julia creator and executive producer Daniel Goldfarb about historicizing Julia and taking the French Chef to France. In the second half of the show, it's world-renowned Chef Eric Ripert of New York's Le Bernardin. Eric shares his own origin story and reflects on his memorable interactions with Julia over the years. Learn more about your ad choices. Visit megaphone.fm/adchoices
Episode 36: On this episode of The Shift, Christie (@quotesbychristie) speaks with award-winning Chef Eric Ripert (@ericripert), co-owner of the famed New York City restaurant, Le Bernardin. He's also a cookbook author and TV personality. In the spirit of Thanksgiving, Eric shares when he knew he wanted to be a chef, which foods fascinate him, cooking tips and his daily practice for self-improvement. Take a listen... ----- Links: * Le Bernardin * Seafood Simple * City Harvest ----- Want to watch The Shift? Check us out on our YouTube channel here. ------ What is the best piece of advice you've ever received? That's what we ask on The Shift. Christina Scotch, creator of the popular Instagram account Quotes by Christie, asks celebrities, entrepreneurs, influencers, and other successful people about the words that inspired them. She finds out the quotes, mottos, mantras, and affirmations that inspired and motivated them to achieve more. Tune in to find the quote that might just shift your mindset and change your life.
What wine pairs best with turkey and sides? Straight Talk podcast director Rob Taylor made an emergency appointment with Wine Spectator advice columnist Dr. Vinny (aka senior editor MaryAnn Worobiec) for some tips on Thanksgiving wine pairing, including pumpkin pie! And don't miss Episode 16: Wine Spectator's New York Wine Experience with Chefs José Andrés, Emeril Lagasse and Eric Ripert, featuring Hollywood legend Rich Frank, Tribeca Grill wine director David Gordon, California wine stars Thomas Rivers Brown, Carlo Mondavi, Greg Brewer and more, including a special musical number from our 2023 Video Contest winner.Thirsty for more? Check out this related content• Ask Dr. Vinny• Wine Spectator's 2023 New York Wine Experience• Nov. 30, 2023, issue of Wine Spectator• Latest News and Headlines• WS website members: More on James' Sneak Peek PickA podcast from Wine SpectatorMarvin R. Shanken, Editor and PublisherHost: James MolesworthDirector: Robert TaylorProducer: Gabriela SaldiviaGuest: MaryAnn Worobiec as Dr. VinnyAssistant producer, Napa: Elizabeth Redmayne-Titley
We're live at Wine Spectator's New York Wine Experience in this special episode of Straight Talk with host James Molesworth. He's joined by senior editor for news Mitch Frank, podcast director Rob Taylor and a cast of wine and restaurant industry all-stars that includes chefs José Andrés, Emeril Lagasse and Eric Ripert, Hollywood legend Rich Frank, Tribeca Grill wine director David Gordon, California wine stars Thomas Rivers Brown, Carlo Mondavi, Greg Brewer and more, including a special musical number from our 2023 Video Contest winner. Stay tuned til the end for James' sneak peek wine pick and a special Jean-Michel Cazes tribute. And don't miss our Bonus Mini Episode, featuring Thanksgiving wine-pairing advice from our very own Dr. Vinny!Thirsty for more? Check out this related content• Wine Spectator's 2023 New York Wine Experience • Nov. 30, 2023, issue of Wine Spectator • Latest News and Headlines• Ask Dr. Vinny• WS website members: More on James' Sneak Peek PickA podcast from Wine SpectatorMarvin R. Shanken, Editor and PublisherHost: James MolesworthDirector: Robert TaylorProducer: Gabriela SaldiviaGuests and appearances: José Andrés, Greg Brewer, Thomas Rivers Brown, Rich Frank, David Gordon, Chris Kajani, Emeril Lagasse, Carlo Mondavi, Eric Ripert, Mitch Frank, Bruce Sanderson and Marvin R. ShankenAssistant producer, Napa: Elizabeth Redmayne-Titley
This week, we get a seafood masterclass from one of the world's greatest chefs, Eric Ripert. He also explains why sauce is the hardest technique to master and reflects on the moment he decided to change the way he ran Le Bernardin. Plus, Milk Street's science editor, Guy Crosby, joins us to answer our most pressing food science questions, and we uncover the true origins of Chicken Kyiv.Get this week's recipe for Chicken Kyiv here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify Hosted on Acast. See acast.com/privacy for more information.
Chef Eric Ripert of the acclaimed Michelin-starred restaurant Le Bernardin joins us to discuss his new cookbook, Seafood Simple, featuring easy-to-follow recipes for home cooks. Salmon StrudelServes 4 To achieve a light crispy, flaky phyllo crust, wrap the salmon in the phyllo neatly, but leave just enough room for the dough to create layers. If you wrap the fish too tightly, it will prevent the phyllo from becoming crunchy and will render the pastry soft and soggy. This is an easy recipe once you learn to work fast, and while it's designed to serve four, you may want to halve the recipe and try it for two the first time you make it. SALMON11/2- pound center-cut salmonfillet, skinned and pin bonesremoved, cut into four 4 ×2-inch rectangles 2 inches thickFine sea salt and freshlyground white pepper16 sheets phyllo dough, cutto 12 ×12 inches6 tablespoons unsaltedbutter, melted TRUFFLE BUT TER2/3 cup truffle juice1 stick (4 ounces) unsaltedbutter, cut into small pieces1/2 ounce finely choppedblack trufflesFine sea salt and freshlyground white pepper TO FINISH3 tablespoons canola oilFinely julienned freshblack truffle for garnish SPECIAL EQUIPMENTPastry brushMetal skewer 1. Wrap the salmon: Season the salmon fillets with sea salt and whitepepper on all sides. 2. Using a pastry brush, paint the top of one sheet of phyllo withsome melted butter. Top with a second phyllo sheet and brush withbutter. Repeat twice more for a total of 4 buttered phyllo sheets.Fold the pile in half to make a 12 × 6-inch rectangle. Brush the topwith butter again. Center a salmon fillet crosswise at a short end ofthe rectangle, then roll it up in the phyllo dough to enclose; the endscan remain open. Repeat with the remaining phyllo and salmon. 3. Make the truffle butter: In a small saucepan, bring the truffle juiceto a boil, then reduce to a simmer and cook until reduced to 3 to4 tablespoons, about 7 minutes. Whisk in the butter, a bit at a time,until it is fully incorporated. Stir in the chopped truffles. Removefrom the heat, season with salt and white pepper, and set aside untilready to serve. 4. To finish: Divide the canola oil between two large nonstick pansand heat over medium heat. Add 2 salmon-phyllo packets to eachpan and cook until golden brown on both sides, about 16 minutestotal. Reduce the heat to medium-low if the phyllo browns tooquickly. A metal skewer inserted into the thickest part of the fish for5 seconds should feel warm when touched to your wrist. 5. Using a serrated knife, trim the ends off each salmon-phyllo bun-dle, then gently slice each into 6 or 7 slices. Fan the slices onto warmplates and finish with warm truffle butter and julienne of truffles forgarnish. Serve immediately Photographs copyright © 2023 by Nigel Parry. Excerpted from SEAFOOD SIMPLE copyright © 2023 by Eric Ripert. Used by permission of Random House an imprint and division of Penguin Random House LLC, New York. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Donny is joined by chef and author, Eric Ripert. Ripert, whose restaurant, Le Bernardin, has been ranked among the best restaurants in the world, sits down for an in-depth discussion about the restaurant world, his cookbook “Seafood Simple: A Cookbook”, and the proper way to select a piece of fish. Additionally, Ripert dives into how he felt he needed to change his ways to inspire people in the kitchen and his friendship with the late Anthony Bourdain.See omnystudio.com/listener for privacy information.
A household name in food and fine dining, Eric Ripert has elevated seafood to new heights with his legendary New York restaurant Le Bernardin. On this episode, Dan and the maestro speak about his upbringing in the tiny principality of Andorra, how he cut his teeth in the demanding kitchen of Joël Robuchon, his fond memories of Anthony Bourdain, how his Buddhist faith keeps him grounded, his latest must-own book “Seafood Simple,” and more. Hosted on Acast. See acast.com/privacy for more information.
This week, on a very special episode of Inside Julia's Kitchen, we're celebrating what would have been Julia's 111th birthday. Join host Todd Schulkin, as he highlights some of our favorite Julia Moments from the last year, including Julia memories shared by chef and restaurateur Serigne Mbaye of DAKAR NOLA; Rachel Stroer, President of the Land Institute; drinks expert Robert Simonson; Barkha Cardoz of Cardoz Legacy; baker and author Rose Levy Berenbaum; Kevin Morse, the founder of Cairnspring Mills; pastry chef Sandra Adu Zelli; chef Eric Ripert of New York's Le Bernardin; and one of the Foundation's Trustees, Alex Prud'homme, who is Julia's grand-nephew and a journalist and author. Tune in as we say Happy Birthday to Julia! (Photo: Schlesinger Library, used with permission)Inside Julia's Kitchen is Powered by Simplecast.
Today we re-air our very first episode, featuring the legendary Eric Ripert of Le Bernardin in New York. Eric's one of the world's great chefs — but he was supposed to have a career as a server, not a cook. He and José swap hilarious stories of kitchen missteps from over the years, and talk about the future of restaurant food. Plus, a live cooking lesson — squid! — and José takes his first questions from listeners. Sales and distribution by Lemonada Media.See omnystudio.com/listener for privacy information.
Alejandro Oropeza is the co-founder & CEO of Flavrs, a shoppable video platform that combines premium food content and commerce for foodies. Founded in 2020, Flavrs is on a mission to bring the world together through food and their creators include Everything Delish, Binging with Babish, Eric Ripert and more. They also recently launched their Creator Equity Fund to give early content creators equity in the company. Prior to starting Flavrs, Alejandro worked at Alphabet from 2011 to 2020 including as Global Head of Marketing for Creators at YouTube from 2016 to 2020. Learn more about Flavrs Join the Creator Equity Fund
If you want more information on the restaurants mentioned in this week's episode, click on the links below: Le Bernardin - From co-owner Maguy Le Coze and Chef Eric Ripert, this luxury seafood restaurant earned four stars from The New York Times three months after its opening, was ranked #1 in the world in 2019 by La Liste, and held a spot on the World's 50 Best List for many years. Here you can enjoy a renowned dining experience with Ripert's Mediterranean influence mixed into the art of seafood. Melissa suggests trying the artichoke with warm truffle and halibut with baby leaks Favorites from Eric RipertBalthazar - One of Eric's favorite restaurants where he frequents once a week. Founded in 1997, this classy brasserie serves a traditional French spread from fresh seafood and shellfish to bread and pastriesSAGA - Rooted in European technique but draws inspiration from around the world, this two-starred Michelin restaurant sits high on 63rd floor of 70 Pine Street and is where Eric loves visiting for dinnerYakitori Totto - Serves grilled Japanese meat and vegetables on skewers seasoned with a sweet housemade "Tare" sauce located between 8th Ave & BroadwayCitarella - Eric's go-to market for buying fishTin Building - by Jean-Georges located in lower Manhattan's historic Seaport that holds a marketplace, grocery, retail stores, and restaurants. Eric recommends the grocery as a one-stop-shop for buying ingredientsFrantzén (Stockholm) - The beautifully executed, three-Michelin star, fine-dining restaurant Eric wants to visit again on his next trip back to Sweden Restaurants referenced by Melissa Biggs Bradley and Indagare Productions Director Kathryn Nathanson: Claud - European-style wine bar located in East Village that was recently rated in the New York Time's Top 100 restaurants. Try to dine at the Chef's table!Monkey Bar - Swanky, old-school New-York eatery founded in the 1930s by the team who is behind Au Cheval and 4 CharlesBad Roman - Celebratory Italian restaurant by the Quality Group with Las Vegas energy, located in Columbus Circle ItalianRao's - Southern Neapolitan Italian restaurant known for its authentic food and old-style ambiance. This is an invite-only reservation system as the tables are owned by clientsVia Carota - Located in West Village, this restaurant by chefs Jody Williams and Rita Sodi honors old-world Italian roots, lifestyle, food, and décorI-Sodi - Another spot by Rita Sodi, this Italian restaurant, inspired by Rita's farm north of Florence, is a must-stop for a negroni cocktail and the cacio e pepe pasta dishLilia - Simple Italian and soulful cooking by Missy Robbins located in BrooklynMisi - Another restaurant by Missy Robbins located in Brooklyn, known for its handmade pasta and vegetable antipastiMarea - Coastal Italian cuisine great for octopus fusilli and sitting at the barKing - Ever-changing reliable Italian menu in a relaxed, elegant dining environmentRezdôra - Located in the Flatiron neighborhood, this restaurant features the cuisine of Emilia Romagna and is known for its homemade pasta, meat, fish, local vegetables, and Northern Italian wine BurgersJG Melon - Known for its juicy hamburgers and bloody marys, this spot brings a retro-style flare to the Upper East Side and is cash onlyHillstone - Part of the Hillstone Restaurant Group, this American eatery continues to serve its staple burger in NYC Minetta Tavern - Described as “Parisian steakhouse meets classic New York City tavern,” this spot is home to the must-try Black Label burger4 Charles Prime Rib - A late-night intimate spot in West Village with old-school decor where you can try the prime rib burgerEmily - Italian-Style burger located in Clinton Hill and West Village BagelsH&H Bagels - Founded in 1972, this shop uses its original recipe and the artisanal water method to create its bagels, making them crusty on the outside and soft on the insidePick A Bagel - Hand rolled and kettle boiled bagels where you can try the flagel (flat bagel)Popup Bagel - Located on Thompson St., this “not famous but known” bagel shop started as a backyard pickup window and has now grown into several pop ups and permanent locationsGoldberg's - Four generations deep bagel shop located in Southampton that serves excellent flagels MexicanOxomoco - Lively spot located on Greenpoint Ave in Brooklyn, known for its wood-fired dishes, ample tequila, and patioCosme - A Casamata restaurant located in the Flatiron district that serves Mexican-rooted food with a contemporary twist and known for its duck carnitas tacosAtla - Located in NoHo, this restaurant uses organic, seasonal, and sustainable ingredients and is great for lunch or dinnerRosa Mexicano - A fresh take on authentic Mexican cuisine where you can order great guacamole Fine DiningLe Bernardin - From co-owner Maguy Le Coze and Chef Eric Ripert, this luxury seafood restaurant earned 4 stars from The New York Times three months after its opening, was ranked #1 in the world in 2019 by La List, and held a spot on the World's 50 Best List for many years. Here you can enjoy a renowned dining experience with Ripert's Mediterranean influence mixed into the art of seafood. Melissa suggests trying the artichoke with warm truffle and halibut with baby leaksEleven Madison Park - Overlooking Madison Square Park, this restaurant consists of an entirely plant-based menuOne White Street - Located in Tribeca and features a strong farm-to-table menuSAGA - Rooted in European technique but draws inspiration from around the world, this two-starred Michelin restaurant sits high on 63rd floor of 70 Pine Street and is by James Kent who is also behind Crown Shy, another Michelelin-starred restaurant in the same buildingAtomix - Upscale Korean restaurant with innovative cuisine from husband and wife team created as a follow-up to their well-loved first restaurant Atoboy French BistrosBuvette - Combines the feel of an old world café with a neighborhood eatery, located in the West Village by Chef Jody Williams who is also behind the previously mentioned Via CarotaPastis - Serves traditional Parisian food in a bistro-style cafe located in the Meatpacking districtFrenchette - Elegant bistro that meshes Old France with New York style in TribecaBalthazar - Traditional French food featuring fresh seafood and shellfish to bread and pastriesThe Odeon - This bistro defined the New York's 80s and offers a hip atmosphere with simple classic dishesMajorelle - Located in the Lowell hotel and named after the gardens in Morocco, this spot offers classic French cuisine inspired by the Mediterranean JapaneseMasa - A sparsely decorated space that acts as a blank canvas for Chef Masa's carefully assembled food to shineKappo Masa - Both a visual and culinary experience also by Chef Masa who serves the curated menu on dishware specifically designed for each itemSushi Noz - Created in ancient Kyoto temple-style, this restaurant highlights a stylized tasting menuSushi on Me - An outgoing take on a sushi restaurant that brings memorable food and an even memorable atmosphere Sushi by M - Intimate seating and bold flavor combinators in a casual settingTanoshi - Casual spot serving “loosey-sushi” which allows all the flavors and textures to meld with each bite Sushi of Gari - Serves sushi with the original sauces and toppings created by Chef Gari IndianJunoon - meaning “passion” in Hindi, this fine dining restaurant earned a Michelin star the year it opened and 8 years in a rowDhamaka - A colorful new restaurant serving Indian cuisine located in Essex MarketSemma - Southern India-focused menu with one Michelin star Adda Indian Canteen - Adda means “a place where people hang out,” and focuses on traditional cuisine in a bright, casual atmosphere with a wall collage full of Indian newspapers Tips for securing reservationsIf you are able to dine earlier in the evening, try walking in around 5PM on a weekday to secure a tableIf you are dining in small parties of one, two, or three, try finding a seat at the bar Set notifications on Resy and Open Table for openings and also check 24hrs before your visit to see if there have been any cancellationsUse the restaurant's website to find out how far in advance and what time it releases reservations then set reminders at those times to look on Resy and Open Table Trending: Food HallsTin Building - by Jean-Georges located in lower Manhattan's historic Seaport that holds a marketplace, grocery, retail stores, and restaurantsMarket 57 - by the James Beard foundation celebrating New York City's local, independent food cultureAlkebulan - The first African food hall opening in Harlem by Alexander Smalls Trending: African Fine DiningDept of Culture - This African restaurant is located in Brooklyn and inspired by north-central Nigerian cookingEater: The Next Era of American Fine Dining Is Here, Care of West Africa On Your RadarRoscioli - Taking the space of Niche Niche, this will be the first permanent location outside of Rome and opens this Spring 2023 If you are looking for ways to cook fish with simplified traditional techniques, remember to check out Eric Ripert's upcoming book available in October 2023 called Seafood Simple: A Cookbook
#8. Lior Lev Sercarz passion for ingredients began at a young age when he would pick berries and go fishing in the river next to the Israeli kibbutz he grew up in. He later attended the Institute Paul Bocuse in France and worked for renowned chefs such as Olivier Roellinger and Daniel Boulud before dedicating himself to diving deep into the world of spices.He has also collaborated with many incredible chefs like Eric Ripert and Apollonia Poilâne and is a bestselling cookbook author with three books and a fourth on the way - A Middle Eastern Pantry. In this conversation, Lior Lev Sercarz discusses the importance of using high-quality spices not only for taste, but for better profits at restaurants. Lior's approach to creating spice blends is considered a work of art, as he can meld flavors, colors, aromas, textures, and mouthfeel to create unique and timeless spice blends. Lior also goes into detail about founding the Galilee Culinary Institute (GCI), which is set to open in May 2024 in Israel. The campus will include a restaurant, a wine bar, a coffee shop, a beer brewery, a chocolate lab, auditoriums, and classes. The program is designed to prepare students for various careers, such as working in a restaurant, opening their own, working in a lab for a food manufacturer, becoming a food stylist or food writer. Where to find Lior Lev Sercarz: LinkedInInstagramTwitterWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(3:50) Lior's background(8:09) Challenges with sourcing spices(11:34) Common misconceptions for spices(14:17) Why high quality spices lead to better profits(16:21) Lior's blending process(20:01) How spice collaborations start(23:07) The most common spice blends(26:51) Why Urfa Chili is addictive(27:58) The future of the spice market in America(33:19) What is the Galilee Culinary Institute?(40:28) Do spices help kids open up to more food?(42:28) Working with Olivier Rœllinger(46:24) Why is it called La Boîte?
Revisiting Mark's talk with the acclaimed chef-owner of Le Bernardin — who just earned his sixth four-star review from The New York Times — about sustainability and common sense, pandemic silver linings, and lifelong influences.View this episode's recipe and show notes here: https://www.bittmanproject.com/p/food-with-mark-bittman-eric-ripertSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.Questions or comments about the show? Email food@markbittman.com. Hosted on Acast. See acast.com/privacy for more information.
Chef Eric Ripert teaches us how to make vegetables the star of the plate, the secrets of his restaurant Le Bernardin and why he believes every fish has its own unique personality. Plus, we take a deep dive into the food and cooking of the Eastern Mediterranean with Yasmin Khan; Adam Gopnik reveals his five food heresies; and we learn how to make Japanese Milk Bread. (Originally aired May 7, 2021.) Get this week's recipe for Japanese Milk Bread.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.
Eric Ripert is chef and part-owner of one of New York's flagship fine-dining establishments, Le Bernardin. For three decades with Ripert at the helm, Le Bernardin has ranked at the top of the world's best restaurant lists and holds three Michelin stars, the maximum available. Ripert is also the author of several cookbooks and a best-selling memoir – and was host of the Emmy-winning tv show “AVEC ERIC.” Ripert shares with Alec stories from his culinary training, how he maintains Le Bernardin's excellence, and the unmatched power of dessert. See omnystudio.com/listener for privacy information.
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