Avec Eric provides an insider’s view of the professional life and lifestyle of one of the greatest chefs in the world today. Each episode is a journey from the restaurant to the source of inspiration to your own home. We learn from the work and life of a master chef while he teaches us how to achieve four-star simplicity and elevate our own food experiences.
Full description and show creditsEric joins a Chesapeake waterman to harvest soft shell crabs at sunrise and cooks them on the river bank for an al fresco feast. At home, the recipe is Poached Halibut Vinaigrette.
Eric visits the renowned Inn at Little Washington where Chef Patrick O’Connell shares his stories (and cooking) about how the dream of a restaurant became a reality. Eric and partner Maguy Le Coze then share the stories of how Maguy and her brother started Le Bernardin, and with Eric, grew it into one of the world’s best restaurants. Crispy Chinese Spiced Black Bass with Porcini Mushrooms.
Eric is invited to visit Ratna Ling, a Buddhist meditation center on the northern coast of California. He reciprocates by cooking a farm fresh vegetarian luncheon for the center’s volunteer workers. At Le Bernardin, different members of his kitchen team cook “Family Meal” for all of their colleagues.
Chocolate flavor can mean many different things. It can be bitter, rich, earthy, acidic and fruity—all qualities that provide various wine pairing challenges. When I was in culinary school, I was always told to drink water with chocolate but there are some very interesting wines that help enhance the chocolate flavor. It is important to taste the chocolate alone first because some chocolates can be complex and bitter and if the wine is not sweet enough, the chocolate will make the flavor sour.
Eric visits Polyface Farms in rural Virginia. Farmer Joel Salatin has worked for 40 years creating a green, sustainable farm raising cattle, chickens, and pigs. At his restaurant, Eric works with his management team to make it as green as possible. At home, Eric is inspired by the farm and cooks a tasty Chicken Bouillabaise.
Great food calls for great service. Eric visits the Culinary Institute of America where students are not just taught cooking but front-of-house skills as well.
Avec Eric provides an insider’s view of the professional life and lifestyle of one of the greatest chefs in the world today. Each episode is a journey from the restaurant to the source of inspiration to your own home. We learn from the work and life of a master chef while he teaches us how to achieve four-star simplicity and elevate our own food experiences.