Eric Ripert Defends Escolar; Ed Koch: Bib WearerRadar ran a story on escolar’s tendency to cause leaky bowel movements and mentioned that the fish was served at Le Bernardin. This, in turn, prompted a response from Eric Ripert himself, which prompted the author of the article to respond, “I’m sure Eric Ripert serves his escolar in such a way that it doesn’t make people shit orange oil. He’s good like that.” [Fresh Intelligence/Radar]
Chef Craig Hopson says the ghost of Aaron Burr haunts the kitchen of One if by Land, Two if by Sea and has a tendency to steal batches of brioche. [Bottomless Dish/Citysearch]
Related: One if by Land Breaks Out a Bar Menu, and Not a Minute Too Soon
Katrina Markoff, founder of Vosges Haut-Chocolat, likes to pair her company’s bacon-laden chocolate bar with pieces of Gruyère and a glass of Shiraz. [WSJ]
Related: A Bacon Tribute Product We Can Get Behind
The Annotated Dish
Le Bernardin’s Too Popular Surf and TurfAlthough he denies it, Eric Ripert must occasionally regret the invention of his “surf and turf,” the Kobe steak and grilled escolar he serves at Le Bernardin. As the winner (along with Masa) of one of the only five-star ratings Adam Platt has ever bestowed, “The Ripper” has created a meat dish that has threatened to upstage the fish cookery for which Le Bernardin is known. Still: “I think we’ll keep the item on the menu, for sure. It’s a strong sell,” the chef says. “Something like 50 orders a night. But we’ll see [if we keep it] in the fall.” As always, mouse over the different elements of the dish to see them described in the chef’s own words.
