Details
Provides an insider's view of the professional life and lifestyle of master chef Eric Ripert, and teaches viewers how to achieve elegant simplicity at home and elevate their food experiences.
TV Schedule
Building Flavor #101
Eric takes a look at the legendary saucier at Le Bernardin, goes on a wild boar [cinghiale] hunt in the Chianti region of Tuscany, enjoys the delights of pappardelle with cinghiale ragu at Villa Bordoni, and prepares roasted pork loin with wild mushrooms and garlic and sage pan jus.
- KET2 Wednesday, December 9 at 4:00 pm EST
Star Ingredients #102
Eric prepares smoked salmon with organic farm raised caviar; visits with his good friend, surfer, gardener and chef, David Kinch; samples the garden and restaurant delights in Los Gatos; and prepares a simple and delicious seared salmon with sauteed pea shoots and ginger-soy vinaigrette.
- KET2 Wednesday, December 16 at 4:00 pm EST
Farming the Sea #103
Eric prepares thousands of pounds of fresh fish delivered every morning to the restaurant; travels to Hog Island, a California shellfish farm whose millions of oysters and clams naturally clean the sea; and makes a whole roasted red snapper with Thai spices and coconut rice.
- KET2 Wednesday, December 23 at 4:00 pm EST
Birth of a Dish #104
Eric visits the markets in coastal Livorno, prepares a traditional fisherman's stew called cacciucco, creates a new dish using these traditional flavors of the fish stew but with new techniques, and shows how to prepare a home kitchen version of the codfish Basquaise they created at Le Bernardin.
- KET2 Wednesday, December 30 at 4:00 pm EST