In the last episode, Eric takes a closer look at craftsmanship and the importance of hands-on skills in cooking. We start in Le Bernardin where we follow the fastest fish butcher in the business as he precisely prepares the hundreds of pounds of fish needed for the restaurant each day. We also t...
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, which is known not just for its wine, but also its olive oil. We visit the Fonterutoli estate where they produce both wine and olive oil, and where Eric gets an up-close look at the process of making olive oil - which is not dissimilar to the process of making wine. Back home, Eric is inspired...
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pairings serve to elevate the quality of each. We begin at Le Bernardin where Eric and his Sous Chefs challenge his Chef Sommelier, Aldo Sohm, to find the perfect wine pairing to accompany a spicy new crab salad. Eric then travels to California to visit the Iron Horse vineyard where they make a ...
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MARK MILLER IS ONE OF THE PIONEERS OF SOUTHWESTERN COOKERY. AT HIS NEW RESTAURANT IN WASHINGTON, RED SAGE, HE’S WOWING THE CITY WITH MODERN, WESTERN COOKING. HIS KNOWLEDGE OF INGREDIENTS, PARTICULARLY CHILIES, IS ENCYCLOPEDIC AS SHOWN WITH THE ENTRE - SEARED SPICY TUNA, WHICH BEGINS WITH THE SAU...
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of teamwork - in the remarkable complexity of a honeybee hive, in the coordination of the staff of a 4-star restaurant, and in the harmony of contrasting flavors in a great dish. After traveling to the fascinating Melissa Garden Honeybee Sanctuary in Northern California, Eric returns home and cr...
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This week, Eric finds inspiration in the past and shows us how traditional practices can create a base for great cooking. Eric shares his grandmothers traditional capon recipe with the sous chefs at Le Bernardin. He then travels to Stone Barns in New Yorks Hudson River Valley where Chef Dan Barb...
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as he experiences the lifestyles of culinary artisans up close in Tuscany. Eric goes to a farm where they gather chestnuts for cooking and for feeding their prize-winning cows. He visits the outdoor markets where all sorts of artisanal products are sold. He learns about the cheesemaking process a...
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