Eric Ripert
Photo: Nigel Parry and Melanie Dunea
On November 13th, Eric Ripert (NYC’s Le Bernardin) will visit the Ritz-Carlton Chicago as the last guest in the hotel's fall author series. After an initial reception with canapé selections, Ritz executive chef Mark Payne will prepare a four-course dinner featuring dishes from Ripert's new book, On The Line: The Stations, the Heat, the Cooks, the Costs, the Chaos, and the Triumphs, such as layered crab, avocado and potatoes spiced with yellow aji pepper. Each course will be paired with champagne selections from Möet & Chandon. Following dinner, Ripert will sign copies of his book, which will be sold at the event by ChicaGourmets!, a local dining club (6 PM reception, 6:30 PM dinner; $125 per person, includes tax and gratuity; 160 E. Pearson St.; RSVP at 312-573-5231 or susan.maier@fourseasons.com).