"ericripert" news and stories

Since last June, Eric Ripert has been making his own online cooking show, in which he uses a toaster oven to prepare an assortment of wonderfully easy and tasty looking dishes (I've embedded one of my favorites above, in which he mades toaster oven-roasted chicken tenders). It's a charming show, reminiscent of the old days of food television, but with a splash of modern charm. He's comfortable in front of the camera, without being overly chummy or showy.

American Public Television took note of his on-camera appeal and has given him a ten-show deal. It will be called Avec Eric (which is also the name of his online show) and will be airing nation-wide beginning in the fall. I'm really looking forward to it (especially after seeing him on Top Chef last night).

Most of the time, when I watch the Top Chef quickfire challenges, I think to myself that I could handle the challenge (or at least keep my head above water). However, as you'll see in the video above, tonight's quickfire is really designed to separate the truly skilled chefs from the rest of us. Eric Ripert is the guest judge and he challenges the chef'testants to fish fileting contest.

Tune in tonight to see who wins the quickfire and who later gets eliminated from the competition. These days, my money is on the obnoxious Stefan to take the win, although I'm still hoping that Jamie is able to pull through to the end. How about the rest of you?

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In a press conference this morning, Tim Zagat announced The Vintage Dinner Series, a gathering New York City's finest Chefs that will create menus inspired by 19th century banquets. Many of the dishes the chef's will be serving have mostly disappeared from the restaurant and even the home scene over the past hundred years. Recreating period-appropriate ambiance and meals will create an unforgettable dining experience.

Chefs from restaurants such as Blue Hill at Stone Barns, Chanterelle, Del Posto, Gramercy Tavern, Le Bernardin, Per Se and many more are very excited to be taking part in such a historic dining event. Tim Zagat says: "This is the greatest group of chefs since Escoffier ate home alone!" These prix fixe dinners will be priced on par with each restaurant's standard menu, but will include drinks, tax and tip. Each restaurant will also donate a portion of the evening's proceeds to a charity of their choice.

Interested? Don't hesitate to make reservations immediately! Seating is extremely limited and expected to sell out possibly by the end of the day. For a complete list of restaurants, menus and charities, please go to ZagatPresents.com.

Chef Eric Ripert of Le Bernardin in mid-town Manhattan will be opening two new restaurants in the Caribbean. The two, to be called Blue and Periwinkle at the new Ritz-Carlton, Grand Cayman, will be seafood restaurants, like Le Bernardin. Blue will be fine-dining and Periwinkle will be a casual restaurant.

The new $440 million Ritz-Carlton will be a 144-acre luxury resort that is scheduled to open in late fall. Ripert has asked Le Bernardin's sous chef, Richard Brower to serve as chef de cuisine for both restaurants. In order to ensure quality standards, Ripert also plans to fly to the restaurants in the Caribbean with a whole team every month. From Manhattan to the Caribbean once a month? What a life!