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Elizabeth Olsen and Eric Ripert Prepare Wild Boar Ragu | On The Table Ep. 8 Full | Reserve Channel

by reservechannel 12,603 views

Actress Elizabeth Olsen (Martha Marcy May Marlene) joins Chef Eric Ripert to learn how to cook Pappardelle with Wild Boar Ragu and talk about food, acting, and growing up in a famous family. They talk about hanging out on the set of Full House, deciding to be an actor at a young age, and studying in Russia and at NYU. Eric introduces Elizabeth to some new cooking techniques and they discuss the enjoyment of cooking and sharing food with friends.

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Reserve Channel provides once-in-a-lifetime access to some of the more extraordinary people and places life has to offer. Whether it's traveling to exotic locales, getting inside the studio with iconic artists, or cooking alongside culinary legends, Reserve Channel has you on the list. This is where the content appetite of the cultural creatives is satisfied.

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Laura Vitale Eats Pizza With Eric Ripert | On The Table | Reserve Channel

by reservechannel 15,222 views

Laura Vitale, host of Laura in the Kitchen, joins Top Chef Eric Ripert in his kitchen to share some freshly-baked pizza. Learn how they made it here: http://www.youtube.com/watch?v=Ow2rHkn3Sd0
Laura shares how she got started on YouTube and what she wants to do next - write a cook book and host her own cooking show.

On The Table w/ Eric Ripert
Celebrated chef and television personality Eric Ripert of New York City's acclaimed Le Bernardin invites celebrity friends into his home kitchen where together they prepare the guest's signature dish -- one that defines them -- all the while discussing food, creativity, life and passion.With a great meal and maybe too much wine, everything is "On the Table."

SUBSCRIBE: http://full.sc/VX9hqH

Reserve Channel:
Reserve Channel provides once-in-a-lifetime access to some of the more extraordinary people and places life has to offer. Whether it's traveling to exotic locales, getting inside the studio with iconic artists, or cooking alongside culinary legends, Reserve Channel has you on the list. This is where the content appetite of the cultural creatives is satisfied.

Reserve Channel Social Media:
FOLLOW US TWITTER: http://full.sc/VXoWpU
LIKE US ON FACEBOOK: http://full.sc/PUaj19
GOOGLE+: http://full.sc/PUaoSk

*CHECK OUT OUR OTHER SHOWS*
HOOKED UP w/ Tom Colicchio: http://full.sc/XhdFkJ
ACROSS THE BOARD with Joy Bryant: http://full.sc/TUWErV
ARTST TLK with Pharrell Williams: http://full.sc/XhdMwW
BE WELL WEEK with Dr. Lipman: http://full.sc/VXoKqu
ON THE TABLE with Eric Ripert: http://full.sc/VX9zO9
CAPTURE with Mark Seliger: http://full.sc/PTZD2q
EX-PATS: http://full.sc/VX9Nol


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Roger Waters Weighs In On Politics, Religion, & Money | On The Table Ep. 5 Full | Reserve Channel

by reservechannel 34,041 views

Pink Floyd's Roger Waters tells Eric Ripert his uncensored opinion on everything from the 2012 U.S. Election to the Patriot Act to personal greed to being an ardent atheist. The mood isn't always serious as both share some good wine, cook a langoustines appetizer, shrimp tacos with salsa, and steak au poivre main course.

On The Table w/ Eric Ripert
Celebrated chef and television personality Eric Ripert of New York City's acclaimed Le Bernardin invites celebrity friends into his home kitchen where together they prepare the guest's signature dish -- one that defines them -- all the while discussing food, creativity, life and passion.With a great meal and maybe too much wine, everything is "On the Table."

SUBSCRIBE: http://full.sc/VX9hqH

Reserve Channel provides once-in-a-lifetime access to some of the more extraordinary people and places life has to offer. Whether it's traveling to exotic locales, getting inside the studio with iconic artists, or cooking alongside culinary legends, Reserve Channel has you on the list. This is where the content appetite of the cultural creatives is satisfied.

FOLLOW US TWITTER: http://full.sc/VXoWpU
LIKE US ON FACEBOOK: http://full.sc/PUaj19
GOOGLE+: http://full.sc/PUaoSk

*CHECK OUT OUR OTHER SHOWS*
HOOKED UP w/ Tom Colicchio: http://full.sc/XhdFkJ
ACROSS THE BOARD with Joy Bryant: http://full.sc/TUWErV
ARTST TLK with Pharrell Williams: http://full.sc/XhdMwW
BE WELL WEEK with Dr. Lipman: http://full.sc/VXoKqu
ON THE TABLE with Eric Ripert: http://full.sc/VX9zO9
CAPTURE with Mark Seliger: http://full.sc/PTZD2q
EX-PATS: http://full.sc/VX9Nol

Roger Waters Weighs In On Politics, Religion, & Money | On The Table Ep. 6 Full | Reserve Channel
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Playing Hunger Games, Stanley Tucci | On The Table Ep. 3 Full | Reserve Channel

by reservechannel 18,630 views

"Food, like film, is performance. Both are dramatic, romantic, spectacular or sad," says Eric Ripert. Join him and guest Stanley Tucci as they start the day with vodka martinis, prepare lemon risotto and whole branzino, talk about their childhoods, quip over how actors are like chefs, and then toast over a bottle of wine while they enjoy the final dish. ""We laugh we cry, we cook,"" says Ripert. Bro bonding in the kitchen flourishes in Episode 3 of ON THE TABLE.

On The Table w/ Eric Ripert
Celebrated chef and television personality Eric Ripert of New York City's acclaimed Le Bernardin invites celebrity friends into his home kitchen where together they prepare the guest's signature dish -- one that defines them -- all the while discussing food, creativity, life and passion.With a great meal and maybe too much wine, everything is ""On the Table.""

SUBSCRIBE: http://full.sc/VX9hqH

Reserve Channel provides once-in-a-lifetime access to some of the more extraordinary people and places life has to offer. Whether it's traveling to exotic locales, getting inside the studio with iconic artists, or cooking alongside culinary legends, Reserve Channel has you on the list. This is where the content appetite of the cultural creatives is satisfied.

FOLLOW US TWITTER: http://full.sc/VXoWpU
LIKE US ON FACEBOOK: http://full.sc/PUaj19
GOOGLE+: http://full.sc/PUaoSk


*CHECK OUT OUR OTHER SHOWS*
ACROSS THE BOARD with Joy Bryant: http://full.sc/TUWErV
ARTST TLK with Pharrell Williams: http://full.sc/XhdMwW
BE WELL WEEK with Dr. Lipman: http://full.sc/VXoKqu
ON THE TABLE with Eric Ripert: http://full.sc/VX9zO9
CAPTURE with Mark Seliger: http://full.sc/PTZD2q
EX-PATS: http://full.sc/VX9Nol

BAKED PORTOBELLO MUSHROOMS
Serves 4

4 large portobello mushrooms, skinned and stems removed
Fine sea salt and freshly ground black pepper
3 sprigs of fresh thyme, leaves removed
¼ cup extra-virgin olive oil, plus 3 tablespoons
4 cloves garlic, thinly sliced
1 large lemon, sliced ¼-inch thick
4 sprigs fresh rosemary
1 clove garlic, halved
½ pound mache, rinsed and dried


Preheat oven to 500˚F. Place mushrooms, stem-side up, on baking sheet. Season with salt and pepper. Arrange thyme leaves and garlic on top of each mushroom, and drizzle with olive oil. Transfer to oven and cook until tender, 8 to 10 minutes, or until a knife inserted into the middle of mushroom can easily be removed.
While mushrooms are cooking, make vinaigrette. Preheat a flattop or place a large skillet over high heat. Place lemons on flattop, and drizzle with 1 tablespoon olive oil. Cook until scorched, turning once, about 4 minutes. In a medium bowl, toss rosemary with 2 tablespoons olive oil, and transfer to heated surface. Cook until lightly browned, about 3 minutes. Return rosemary to the bowl; add garlic and season with salt and pepper. Add scorched lemons and gently crush with spatula or wooden spoon to release juice. Strain the vinaigrette, pressing firmly to release liquid. Adjust the seasoning with lemon juice and salt, if necessary, and set aside.
Remove garlic from mushrooms, and slice thinly. Arrange slices into a circle on each plate and drizzle with vinaigrette. Toss mache with 2 teaspoons vinaigrette, and place a small mound of greens in the center of mushrooms. Serve immediately.
*Note: to make ahead, let vinaigrette mixture marinate, covered, in the refrigerator for up to overnight before straining.


Playing Hunger Games, Stanley Tucci | On The Table Ep. 3 Full | Reserve Channel
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Sex, Drugs, Rock n' Roll and Food with Anthony Bourdain" | On The Table Ep. 1 Full | Reserve Channel

by reservechannel 79,845 views

On The Table presents the dynamic duo of Eric Lipert and Anthony Bourdain. Watch as these two get together to cook a manly Portuguese Seafood Stew and talk about life, cooking, sex, drugs and rock and roll. Oh, and of course they enjoy an array of drinks from beer to red wine to Anthony's favorite, bourbon.

On The Table w/ Eric Ripert
Celebrated chef and television personality Eric Ripert of New York City's acclaimed Le Bernardin invites celebrity friends into his home kitchen where together they prepare the guest's signature dish -- one that defines them -- all the while discussing food, creativity, life and passion.With a great meal and maybe too much wine, everything is ""On the Table.""

SUBSCRIBE: http://full.sc/VX9hqH

Reserve Channel provides once-in-a-lifetime access to some of the more extraordinary people and places life has to offer. Whether it's traveling to exotic locales, getting inside the studio with iconic artists, or cooking alongside culinary legends, Reserve Channel has you on the list. This is where the content appetite of the cultural creatives is satisfied.

FOLLOW US TWITTER: http://full.sc/VXoWpU
LIKE US ON FACEBOOK: http://full.sc/PUaj19
GOOGLE+: http://full.sc/PUaoSk


*CHECK OUT OUR OTHER SHOWS*
ACROSS THE BOARD with Joy Bryant: http://full.sc/TUWErV
ARTST TLK with Pharrell Williams: http://full.sc/XhdMwW
BE WELL WEEK with Dr. Lipman: http://full.sc/VXoKqu
ON THE TABLE with Eric Ripert: http://full.sc/VX9zO9
CAPTURE with Mark Seliger: http://full.sc/PTZD2q
EX-PATS: http://full.sc/VX9Nol

Anthony Bourdain's Seafood Stew
Serves 4-6

1 bottle dry red wine
1 tablespoon extra-virgin olive oil
1 green pepper, cut into ½-inch pieces
1 medium onion, cut into ½-inch pieces
7 to 8 garlic cloves, thinly sliced
1 tablespoon cumin
1 stem fresh oregano, leaves removed
1 teaspoon crushed red pepper flakes
4 large octopus tentacles, cut into ½-inch pieces
1 tablespoon tomato paste
1 (16-ounce) can crushed tomatoes
2 cups homemade octopus stock, or store-bought, low-sodium vegetable stock
2 Yukon Gold potatoes, cut into ½-inch pieces
2 cod fillets (7to 8 ounces each), cut into 1-inch pieces
12 little neck or top neck clams, scrubbed
Fine sea salt and freshly ground black pepper
French baguette, for serving

1. In a medium pot over medium heat, add wine. Simmer until wine is reduced by two-thirds.
2. Heat oil a large, high-sided skillet over medium-high heat. Add onion, green pepper, and garlic, and cook, stirring occasionally, until translucent, 3 to 4 minutes. Add cumin, oregano, and pepper flakes, and cook, stirring, until fragrant, about 1 minute. Add octopus pieces and cook until juices release, 1-2 minutes. Pour reduced wine into pan; scrape bottom of pan using a wooden spoon to dislodge any browned bits. Add the tomato paste and crushed tomatoes and enough of the octopus stock to cover by 1 inch; bring to a boil. Reduce heat, and add the potatoes; gently simmer until tender, about 45 minutes.
3. Add cod and clams, and cook, covered, until clams have opened, 10 to 15 minutes. Season with salt and pepper. Serve immediately, with bread alongside, or the following day...it's even better.

Pulpo a la Gallega
Serves 4

2 cups ham, cut into 1-inch pieces (Jamon de Bayon or Prosciutto)
3 ribs celery, cut into 1-inch pieces
½ large onion, cut into 1-inch pieces
1 head garlic, cloves separated
1 tablespoon black peppercorns
3 tablespoons paprika, plus additional for garnish
1 bunch fresh flat-leaf parsley
1 (4 to 6 pound) whole octopus, beak removed and tenderized
Fine sea salt and freshly ground black pepper
Extra-virgin olive oil
Sherry vinegar
1 lemon, sliced in half (optional)

Place ham, celery, onion, garlic, peppercorns, paprika, and parsley in a large pot of water. Bring to a slow simmer over medium-low heat and cook for 1 hour. After 1 hour, place the whole octopus in the stock and cook, uncovered, until completely tender or can be easily pierced with a sharp knife, 45 minutes to 1½ hours. Remove the octopus from the cooking liquid and set aside to cool.

Remove tentacles from the head of cooled octopus, and slice into ½-inch pieces.

Arrange octopus pieces in a round shape in the center of each plate. Season with salt and pepper. Garnish generously with paprika. Drizzle with olive oil and a few drops of vinegar or lemon juice. Serve immediately.

Sex, Drugs, Rock n' Roll and Food with Anthony Bourdain"" | On The Table Ep. 1 Full | Reserve Channel
http://www.youtube.com/user/reservechannel"