Before joining Ripert at Le Bernardin, Carroll also worked at Julia and Café Kati in San Francisco, as well as Sonoma and Arroyo Grill in Philadelphia. So we have high hopes for this particular hotel chef considering that her idea of a "Simple Summer Recipe" is compressed watermelon, Chesapeake Bay jumbo lump crab, fennel pollen and wild boar prosciutto chips. Sure, we’ll just pop down to the corner store and pick up all that stuff.
She might be a little fancy, but she seems to deliver in the kitchen. For last week’s “Bachelorette Party” episode of Top Chef, she concocted a delicate octopus ceviche with citrus vinaigrette, and a simple plate of salmon with lemon, garlic, shallot, parsley and jalapeno emulsion. So while the show might be a little man-heavy thus far, don’t count this lady out just yet.
If you want to spend the night and sample some of Jenny’s cooking for yourself, rates at the Ritz-Carlton start at $359 a night.