Having just read a large chunk of Michael Pollan's In Defense of Food, I found myself exceptionally motivated to get my tuchas down to the Hollywood farmer's market a couple Sundays ago. Dad was busy with his brittle business, so Tater and I bundled up and headed over.
Sunday mornings at the farmer's market used to be our standard routine, but sadly life is just more chaotic and less regimented these days and trips to the farmer's market are pretty infrequent.
After visiting the McGrath stand for our beets, carrots, pea shoots, spinach and arugula and the Givens stand for some incredible cauliflower, onions, and broccoli we noticed Eric Ripert setting up for his book signing. In addtion to his roles as Le Bernardin chef, Top Chef guest, and cookbook author, Ripert just happens to be a dreamy yet down-to-earth and approachable sweetheart.
I quickly snatched up a copy of his book (shhh, don't tell Dad - it's a xmas present) and stood in line. By the time we reached the front of the line, Tater was in rare form, flailing about and cranky as ever. Ripert was warm and friendly as he signed his book and graciously held Tater for a quick picture.