Ep 12. Food Under Fire

Avec Eric is a cooking show that follows the culinary adventures of acclaimed chef Eric Ripert as he travels the world to learn about food and culture. In season 3 episode 12, Food Under Fire, Eric heads to Washington D.C. to explore the city's rich food scene and learn about the unique challenges faced by chefs who serve political figures and diplomats.

The episode begins with Eric visiting José Andrés, the owner of several popular D.C. restaurants and a renowned chef who has cooked for multiple presidents. Eric gets a glimpse of José's kitchen and learns about the pressure and intensity of running a restaurant that serves high-profile clientele. José also discusses his work with World Central Kitchen, a non-profit organization he founded to provide food relief in the wake of disasters.

Next, Eric meets with Spike Mendelsohn, a chef who gained national fame on Top Chef and now owns several restaurants in the D.C. area. Spike takes Eric on a tour of his latest venture, a food hall called The Stalls at Union Market. The two chefs sample various dishes from the different vendors and discuss the benefits of the collaborative food hall concept.

Eric also visits Masseria, an Italian restaurant that serves a tasting menu focused on the cuisine of Puglia. He talks with chef Nicholas Stefanelli about his approach to sourcing ingredients and creating dishes that reflect his heritage. Eric then gets to taste some of the restaurant's signature dishes, including a bone marrow dish that uses a wood-fired oven.

The episode also explores the concept of cooking for diplomacy, as Eric meets with chef Frank Ruta of The Grill Room at the Capella Hotel. Frank discusses the challenges and rewards of serving diplomats and political figures, such as being able to use local and seasonal ingredients to create dishes that showcase the city's cuisine. Eric gets to sample some of the restaurant's dishes, including a duck breast dish with local cherries.

Throughout the episode, Eric uses his own culinary expertise to create some dishes inspired by his travels. He makes a crab cake dish using Maryland blue crabs and a crème fraîche sauce, and also creates a roasted lamb loin dish with a yogurt and harissa-based marinade.

Food Under Fire showcases the vibrant and diverse food scene of Washington D.C., with a focus on the unique challenges and opportunities faced by chefs working in the nation's capital. Through his visits with various chefs and restaurants, Eric Ripert highlights the importance of collaboration, innovation, and creativity in modern cuisine. The episode also touches on the role of food in diplomacy and politics, demonstrating how chefs can use their skills to bring people together and showcase local flavors.