Stay updated with breaking news from Chef eric ripert. Get real-time updates on events, politics, business, and more. Visit us for reliable news and exclusive interviews.
Michelin 3-Star Chef Eric Ripert joins Nature's Fynd™ team globenewswire.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from globenewswire.com Daily Mail and Mail on Sunday newspapers.
With summer nearly here, Guild Hall is gearing up for its 91st season, and on the schedule is a full slate of art, music, dance performances, food happenings, kids events and more. But this year, instead of programming taking place
The Ritz-Carlton, Grand Cayman Announces Extraordinary Chef Lineup for Cayman Cookout luxurytravelmagazine.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from luxurytravelmagazine.com Daily Mail and Mail on Sunday newspapers.
>> eric: i'm comfortable with my size. [ laughs ] >> anthony: think of yourself as an ambassador. not only for america, but for france, eric. >> eric: but i am an ambassador of le bernardin, as well, of the people who work with me and so on. >> anthony: right. you don't want people on the other side of the world thinking that le bernardin sends pussies out there to represent. >> eric: you know what, you're scaring the shit out of me now. seriously. >> anthony: you can't let the team down. >> eric: to me, to me it's more insulting to be shitfaced at the table -- >> anthony: no, no. not here. it's perfectly okay to be shitfaced at the table. that's completely acceptable. it's gonna be a wild week. >> eric: yes, i have the sense of that. >> anthony: here's something they talk about a lot in sichuan when discussing food -- two elements of flavor personified by two ingredients that are integral to so much of the cooking around here. the sichuan peppercorn, known for its flowery, aromatic flavor
>> eric: he's the devil. look at him. ♪ i took a walk through this beautiful world ♪ ♪ felt the cool rain on my shoulder ♪ ♪ found something good in this beautiful world ♪ ♪ i felt the rain getting colder ♪ ♪ sha la la la la sha la la la la la ♪ ♪ sha la la la la sha la la la la la la ♪ >> anthony: it's the spicy, sensualist heartland of all the things i love about china. the collision between very, very
right into my mouth. >> eric: how did you crack that? >> anthony: you just get that soft spot, you just crack that thumb in, and pry it apart. yeah. aw, geez. yeah. or you just pound it on the curb. so you, you basically crack it. oh! you're whittling out the brain with its own jaw bone. [ eric laughs ] >> anthony: there's a certain country justice to that. i wish i'd known about these things. you know what, i'm gonna make these next easter. >> eric: yes. >> anthony: i mean, the whole easter egg hunt. what does that have to do with bunnies? you know what i'm saying? bunnies don't lay eggs. but they do have heads. look deep. deep into the murky depths of that most glorious and iconic of sichuan dishes. it burns. it burns you down to your soul. >> all: cheers.
feeling is the killer. >> anthony: look at that, man. that is some goodness right there. for me, the apex of sichuan food, my absolute favorite, improbably enough, is a tofu dish. this tofu dish. the legendary mapo dofu. or "pock mark granny" tofu. ground pork or beef, cubes of bean curd, in a rich, deeply nuanced, fiery but intensely satisfying sauce of chili oil, bean paste, garlic shoots, ground sichuan peppercorns, and msg. this dish, done right, has got it all. oh, that's so good. it's a perfect balance of stuff going on in here. i just love, love, love this dish. >> eric: actually, the spiciness makes me already, like, um, feeling that i am drunk kind of. you know? >> go: really? >> eric: yeah. i'm like -- >> anthony: you high, man? you look high. >> eric: i am. but i like it. >> go: yeah.
>> anthony: thank you. oh no, do i have to wear one of those vests? ah, geez. you're gonna sink like a stone in this thing. my friend eric is a buddhist. not a weekend buddhist either. a serious, long-term practitioner of tibetan buddhism. it's what makes him so different from me. he, for instance, is nice. i am not always so nice. >> eric: look on the rock. it's something written in chinese. >> anthony: maybe, you know, "gift shop this way." >> eric: no. [ laughs ] >> anthony: whoa. check it out, man. >> eric: i know. >> anthony: about two hours south of chengdu at the confluence of the min jiang, dadu, and ching yi rivers is the giant leshan buddha. carved out of the cliff wall
back in 713, it still stands as the largest stone buddha in the world. whoa, that was pretty awesome. >> eric: that was beautiful, huh? >> anthony: and me without my selfie stick. though eric's buddhism diverges somewhat from the kind practiced here, as you might imagine, the site is respected and revered by all buddhists. i am respectful of faiths not my own, and i am more than happy to let my friend do what he does. it means a lot to him. and, like i said, i respect that. really. pretty cool. >> eric: isn't it? >> anthony: all right. this is a tasty rabbit head dispensary? all right. >> eric: is it here? no. is it here?