Tags » Eric Ripert

Green eggs and prosciutto.

I AM A FOODIE!  Always have been.  Always will be.  I was a foodie before people starting using the word foodie. I scour magazines, books, internet, tv, everywhere for recipes.  1,238 more words

Big Fish: Send One for the Holidays

My stepfather loves seafood so two years ago, I sent him a giant salmon from Pike Place Fish Market in Seattle.

He liked it so much that last year I did it again. 167 more words

Food

It's All About that Service II: Fine Dining Edition

The day after I finished writing my last post “It’s All About that Service” I caught chefs Daniel Boulud and Eric Ripert (Le Bernardin) being… 248 more words

Luxury