Ripert Report - Coming to Seattle

A few weeks ago I attended my first ever Seattle Food Bloggers event at a new restaurant named Olivar. The Chef came out and greeted our table, introducing the tasting menu he had prepared for us all. There were a few items I preferred over others, but the lamb was the bit hit among our two tables. Olivar's restaurant menu is designed around small plates for sharing…I’m beginning to see that trend pop up in quite a few new places around town. I definitely want to go back and see if the food and service is as good without the special attention to our table that evening.

Most importantly about the night however; I found out that Eric Ripert is coming to Seattle as part of a “cooks and books” tour promoted through Kim Ricketts book events. Being fans of Union and HUGE fans Le Bernadin, I phoned Union that evening and signed up for the dinner event.

For those who are interested, the dinner is on Sunday, December 14 , 2008 and from what I hear, Ripert will be discussing his book "On the Line," and give guests an "inside the World of Le Bernardin."

A bit about the book and the topic for the evening here is an excerpt from the Kim Rickett's Web site:

How does a four-star restaurant stay on top for more than two decades? To answer this question, all one has to do is walk through the doors of New York City’s celebrated Le Bernardin, which is one of only three restaurants in the city to earn three Michelin stars.
Chef Eric Ripert, with New York Times writer Christine Muhlke, offers fans of gourmet dining a unique insider’s account with his new book, On the Line: Inside the World of Le Bernardin. From the front of the house to the back of the pantry, Ripert takes readers on a detailed tour of the restaurant and shows how culinary magic is created station by station, person by person and plate by plate.
On the Line goes way beyond a behind-the-scenes restaurant tell-all. It includes 50 of Le Bernardin’s signature recipes with breathtaking images and candid photographs capturing the energy of those on the line. It reveals the secret to snagging a reservation, how to fold a Madeleine napkin, the 129 “cardinal sins,” which every new employee must memorize, and takes readers inside the 14,000 bottle wine cellar and more. Truly, a must have for foodies!
Eric Ripert is the celebrated and award-wining chef and co-owner of New York City’s highly acclaimed restaurant, Le Bernardin. Ripert served as guest judge (and “fan favorite”) on Bravo’s highly rated Top Chef for two seasons. Ripert is the Chair of City Harvest’s Food Council, working to bring together New York’s top chefs and restaurateurs to raise funds and increase the quality and quantity of food donations to New York’s neediest. When not in the kitchen, Ripert enjoys good tequila and peace and quiet. He lives on the Upper East Side and Sag Harbor with his wife and young son.