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“I always had a passion for eating — and for good ingredients,” Ripert says.That passion for ingredients had been on display just minutes before the interview, as Ripert prepared for the restaurant’s lunchtime opening.It’s hardly a simple task; the sauce station is the toughest in the kitchen.Swordfish is a great alternative to steak or other red meats. Technique tip: This fish is best served medium-rare.
Add the cream and reduce slightly until thickened, about 3 minutes and season to taste with salt. To serve, place the swordfish in the center of the plates.
Season the swordfish generously with salt and pepper on both sides. Sear each swordfish steak until golden on both sides, about 2 minutes per side.
The swordfish should be warm in the center, but still quite rare. Drain all but 1 tablespoon of fat from one of the pans (or the large pan) and add the peppercorns and butter.
The exclusive, interactive weekend features cooking demonstrations, tastings, tours, dinners, pairings and unique epicurean experiences - all presented in a relaxed Caribbean setting of fun, friendship and barefoot elegance.
The annual gathering is set amidst the Cayman Islands’ magnificent Seven Mile Beach and is hosted by world-renowned Chef Eric Ripert and his friends, including Anthony Bourdain and José Andrés.