Chef Biography
Eric Blauberg’s culinary career began at age 12, washing pots in the Catskills. After he graduated from school, he attended the CIA and apprenticed at the Beverly Wilshire Hotel after school. He went to work at David Bouley’s, Bouley Restaurant, until it closed in 1996. He then went to Colors, before he opened his own restaurant, American Renaissance.
In 1999 he replaced Great Chef Michael Lomonaco at the ‘21’ Club, when Chef Lomonaco moved to the Top of the World Trade Center. The Great Chefs television team showed up at the ‘21’ Club in 2000 to tape Chef Blauberg for the Discovery Channel’s Great Chefs of America.
In 2003, he left the ‘21’ Club to start EKB Restaurant Consulting and later, Culinary Passport, a culinary travel agency. In 2014 he opened Stanton Street Kitchen in New York City, but it closed seven months later.
Recipes
Mixed Roast Game with Brussels Sprouts and Truffles
Serving: 4 Print Mixed Roast Game with Brussels Sprouts and Truffles By Great Chefs September 30, 2015 Packets of squab and pheasant breast, venison, baby lamb, rabbit, and game sausage create a rich feast, paired with brussels sprouts and sparked with Dijon sauce and truffles. Chef Blauberg oven-dries his own tomatoes, cutting them into thin […]
Braised Red Mullet with Beluga Caviar and Kaffir Nage
Serving: 4 Print Braised Red Mullet with Beluga Caviar and Kaffir Nage By Great Chefs September 30, 2015 Red mullet are cleverly filleted so that the fillets from both sides remain attached at the tail. They are rolled, then cooked in olive oil with a variety of herbs. The mullet are served, one per diner, […]