Eric Eisenberg, corporate executive chef, Nutrition, Catering, Retail & Conference Services for Swedish Health Services in Seattle, offers his take on all things culinary in this special installment of Confessions.
Shrimp in lobster sauce, pork fried rice and an egg roll from Jade Palace in New Rochelle, N.Y.
Ben & Jerry’s Crème Brûlée Ice Cream.
Cheese sticks and tofu. I have three boys who are all vegetarians like their mom.
I love Vietnamese food because it appeals to my appreciation of Asian flavors and textures while incorporating the French influences of my own culinary background.
Paris 1989, Jean–Pierre Vigato’s restaurant Apicius. It changed my life.
An immersion (stick) blender. A huge time saver and very versatile tool.
Because I live with vegetarians and frequently have to appeal to others at work, meat is often out of the preparation. I always keep smoked black pepper and smoked paprika nearby to enhance the roasted and grilled notes in vegetable preparations, soups and sauces.
“Avec soigner!”–with care.
It’s a toss-up between “Chopped” and “Top Chef.”
“Larousse Gastronomique 1988,” first English printing. Mine is held together with duct tape and has been on every counter I have ever worked on.
Mine…Eastern European roots, French technique, Asian accents.