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Avec Eric

Artisanal (#107)

Eric learns about the cheesemaking process at Il Palagiaccio diary and prepares linguini carbonara. [26 minutes] Closed Captioning

This episode has not aired in the past few months on Iowa Public Television.

PBS Video

Series Description: AVEC ERIC provides an insider's view of the professional life and lifestyle of master chef Eric Ripert. The Michelinthree-star chef and co-author of On the Lineteaches viewers how to achieve elegant simplicity at home and elevate their food experiences. The 10-part series goes behind-the-scenes at Ripert's famed New York restaurant Le Bernardin, one of the most heralded kitchens in the United States, to showcase the inner workings of a high-end seafood restaurant. Learn what it takes to deliver fresh fish to a restaurant located in a 60-story Manhattan skyscraper, fillet 15 black bass in a minute, pair olive oils with different kinds of fish and create the perfect sauce. Each episode is a journey from the restaurant to the source of Ripert's inspiration. Ripert explores the people, places, cultures and ingredients that influence his signature dishes. He visits Hog Island Sustainable Oyster Farm in Sonoma, Calif., Stone Barns along the Hudson in upstate New York, olive groves in Chianti, Italy, and much more.

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  • Building Flavor (#101)

    Features a boar hunt in the Chianti region of Tuscany and Roasted Pork Loin with Wild Mushrooms. [26 minutes]

  • Star Ingredients (#102)

    Simple and delicious seared Salmon with sauteed Pea Shoots and Ginger-soy Vinaigrette are prepared. [26 minutes]

  • Farming The Sea (#103)

    Eric visits a shellfish farm and creates Roasted Red Snapper with Thai Spices and Coconut Rice. [26 minutes]

  • Birth of a Dish (#104)

    Eric visits coastal Livorno in Tuscany and makes A Red Wine Fish Stew and Codfish Basquaise. [26 minutes]

  • Teamwork (#105)

    Features a honeybee sanctuary and spice crusted duck breast with orange-honey glaze and carrots. [26 minutes]

  • Traditions (#106)

    A farm in New York's Hudson River Valley and roasted chicken and salad vinaigrette are featured. [26 minutes]

  • Perfect Pairings (#108)

    Wine is paired with a spicy Crab Salad, Salmon Rillette, Garlic Herbed Goat Cheese and Guacamole. [26 minutes]

  • Oil and Wine (#109)

    Eric witnesses the olive oil making process at the Fonterutoli estate and prepares chicken paillard. [26 minutes]

  • Craftsmanship (#110)

    Eric visits the fastest fish butcher in the business in Le Bernardin and Flowers winery in Sonoma. [26 minutes]

  • Least Deadliest Catch (#201)

    [26 minutes]

  • Catch and Cook (#202)

    [26 minutes]

  • Everything Is Better with Bacon (#203)

    [26 minutes]

  • Becoming A Chef (#204)

    [26 minutes]

  • Cultivating Taste (#205)

    [26 minutes]

  • Cayman Cookout (#206)

    [26 minutes]

  • City Harvest (#207)

    [26 minutes]

  • Building Flavors (#208)

    [26 minutes]

  • Chef's Table (#209)

    Eric cooks with chefs Anthony Bourdain, Dean Fearing, Jose Andres, Grant Achatz and David Chang. [26 minutes]

  • Service with Flare (#210)

    [26 minutes]

  • Farm to Table (#211)

    [26 minutes]

  • Dinner Social (#212)

    [26 minutes]

  • A Dream Dinner (#213)

    [26 minutes]

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