Wild salmon with daikon, snow peas, enoki salad, and sweet pea-wasabi sauce

The rogue and the refined:  an evening with Bourdain and Ripert

Originally appeared in the October 07, 2010 edition of the Southside Times.

Celebrity chefs Anthony Bourdain and Eric Ripert made reservations at Clowes Hall last Thursday evening, leaving food-for-thought scattered across their conversational cutting boards.  But after the admirative laughter died down, after the fan-eager applause faded, what remained in the auditorium was a sustained sense of culinary camaraderie—between the chefs and, somehow, between the diverse audience.  Continued after the jump:  (more…)