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This is a Vintage Selection from 2007

The Banter

The 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 Conversation

The Restaurant Guys welcome highly acclaimed Chef Eric Ripert to the show to talk about all things fish–acquiring, preparing, pairing with wine and serving guests. They touch on new culinary trends and the benefits of comfort food (if you call roasted chicken with truffles “comfort food.”)

The Inside Track

The Guys have dined at Le Bernardin several times and confess that they recently canceled a reservation….but they are going to return.

Bio

Eric 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.

Info

Le Bernardin
https://www.le-bernardin.com/

Eric Ripert’s website
https://www.ericripert.com/

Avec Eric (TV show)
https://www.aveceric.com/

Thursday, February 5 Michter's Whiskey Tasting

http://stageleft.com/event/2-5-26-michters-whiskey-tasting/

Wednesday, February 25 Martinelli Wine Dinner

https://www.stageleft.com/event/22526-wine-dinner-w-george-martinelli-of-martinelli-winery/

Our Places

Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

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Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com

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BONUS! Eric Ripert: Outstanding Chef in the US and Beyond

The Restaurant Guys