A Whale of a Meal

Turbot tempura: pickerel topped with whitefish caviar, Haida Gwaii herring roe and kelp
Turbot tempura: pickerel topped with whitefish caviar, Haida Gwaii herring roe and kelp

by Patricia Mack

 
“Madam, would you care for whale?” the waiter asked.


“Whale? Really?”


Yes, really, a “duet of whale” actually, beluga and bowhead with Davis Strait shrimp caviar served on a silver charger, as elegantly as at any top-of-the-line restaurant.


I hesitated.
Continue reading “A Whale of a Meal” »

When Democracy Rises from the Kitchen

Beet Comte cheese carpaccio by chef Christophe Bellanca of Aureole NY
Beet Comte cheese carpaccio by chef Christophe Bellanca of Aureole NY

by André Gayot


Traveling in Germany recently, I was impressed when at the Porsche plant in Leipzig, along with 600 American guests, I was served a high quality dinner. The duck was cooked just right, the plates were warm, the service was precise to the millimeter and the meal unwound in no time. The only lengthy part was due to the speeches of my fellow diners. For this gastronomical tour de force I credit the much heralded German engineering that also produces those sturdy vacuum cleaners and dishwashers, as well as prestigious limousines and coupés. Expensive, but they last a lifetime. The hip-hop generation may not be sensitive to hardware longevity, considering that progress moves faster than life.

Continue reading “When Democracy Rises from the Kitchen” »

Avec Eric (Ripert)

by: Sophie Gayot


I was “Avec Eric” in Los Angeles yesterday. For those who don’t know, ‘avec’ is French for ‘with,’ and Eric is chef Eric Ripert. He had left his stoves at Le Bernardin restaurant in New York, a GAYOT.com Top 40 US Restaurants continuously since 2004, so the West Coast could discover his new cookbook Avec Eric, based on his TV show Avec Eric.


Besides 100 easy-to-make-at-home recipes, the cookbook is filled with stories taking place in different parts of the US and countries around the globe. To read the full review of the book, go to the GAYOT.com cookbook section. Watch my exclusive video interview with chef Ripert to learn more about him. And, yes, ladies, he is as charming as he is good-looking.


Put on your apron and start cooking Avec Eric!

Le Bernardin on Urbanspoon

Hiding Celebrities In Plain Sight

Olympic-gold-medal snowboarder Shaun White with Sophie Gayot
Olympic-gold-medal snowboarder Shaun White with Sophie Gayot

by Sophie Gayot
 
We know we cannot see Olympic-gold-medal snowboarder Shaun White when he practices his routines. I can watch him while he competes, but with my job, the easiest way to see him live is to run into him at a restaurant. This happened at the famous steakhouse Mastro’s in Beverly Hills a few weeks ago. I am happy to report that he is as charming and nice as he comes across on camera.


But the next day, when I called the restaurant to ask what the champion had chosen from their menu, they refused to give me any information. Of course, the restaurant protects its celebrity clientele.

Continue reading “Hiding Celebrities In Plain Sight” »