In Tampa, Emeril Lagasse visits Mise en Place, one of the leading restaurants in Florida, where he tries some of Chef Marty Blitz's latest creations, including sous vide venison loin and buttermilk panna cotta. Then, Emeril goes to Cigar City Brewing, where he samples some of their signature beers following a brewery tour. Then Emeril visits one of the most respected and popular steakhouses in the world, Bern's Steakhouse. Emeril tours their restaurant and a peak at their wine collection, the largest of any restaurant in the world. To end the episode, Emeril prepares Marinated Flank Steak with Chimichurri Sauce, Grilled Smashed Potatoes and Piperade.
Emeril Lagasse visits three unique restaurants living on the edge. The first stop is Z Grille in downtown St. Petersburg, where he meets owner and Executive Chef Zack Gross, and tries some of his signature dishes including achiote chicken and black grouper with smoked pimento cheese grits and Old Bay whipped creme. Then, Emeril is off to Rebel House in Boca Raton, where the food and the decor celebrate rule breakers. Chef and co-owner Mike Saperstein prepares a variety of dishes, including wahoo crudo and lambchetta, for Emeril to try. The last restaurant for the day is The Rooster & the Till in Tampa, where Emeril samples grilled octopus and salmon belly. Lastly, Emeril prepares Char Sui BBQ.
Emeril Lagasse is checking out some heavy-hitting restaurants in exciting Miami, starting with The Forge in Miami Beach. At this iconic restaurant that attracts A-list diners, Emeril and Executive Chef Christopher Lee sample signature dishes including Jamaican bacon and Alaskan king crab Oscar with forge rub. Next is Joe's Stone Crab, a century-old family run restaurant, where Executive Chef Andre Beinvenu prepares stone crabs with hash brown, seafood cioppino and other best-selling dishes for Emeril to try. His final stop is at Sugarcane in the design district. Executive Chef Timon Balloo shows Emeril some of the restaurant's "shared experience" dishes including scallop crudo with apple and black truffle, Korean Galbi beef short ribs, and bone marrow with veal cheek marmalade. To end his day in Miami, Emeril prepares Jerk Spiced Pork Tenderloin with Stewed Black Beans and Caramelized Sweet Potatoes.
Emeril Lagasse is visiting three great Florida seafood shacks. The first stop is the Star Fish Company, in the fishing village of Cortez. Emeril enjoys some catch of the day including soft shell crab and blackened grouper. In the Florida Keys, Emeril visits the quirky shack Mrs. Mac's Kitchen, where he and Angie Wittke sample signature dishes including Caribbean lobster and Bahamian conch salad. The third restaurant Emeril visits is Crazy Fish, where owners Jim and Jean Christensen share dishes including barracuda with cranberry chipotle sauce and Florida green tomatoes with Emeril. To end the day, Emeril prepares Crab Jalapeno "Hot Pot" and Garlic and Lemon Toasts.
Emeril Lagasse visits three restaurants on Florida's Gulf Coast. Emeril's first stop is Locale Market in St. Petersburg. After touring the market, Emeril sits down with Chef Michael Mina to sample signature dishes including a dry aged tomahawk rib eye and a liquid nitrogen bon bon sundae. Then Emeril visits Guy Harvey's RumFish Grill in St. Pete Beach, which boasts a 33,500 gallon aquarium in the dining room. Emeril sits down with Executive Chef Justin Harry to sample dishes including cedar key oysters and jerk lion fish. Then in Clearwater Beach Emeril visits Executive Chef Marlin Kaplan of Palm Pavilion and samples signature dishes including their take on burgers and nachos. Lastly, Emeril prepares Cedar Key Baked Oysters with Portuguese Chorizo Butter.
Emeril Lagasse is taking a look at family-run restaurants across Florida. The first stop is Caragiulos , a neighborhood Italian restaurant run by five brothers from New York. They serve Emeril some of their favorite recipes including chicken livers in vaso and linguine with cedar key clams. Next, Emeril meets the husband and wife team who run Coolinary Cafe, a farm-to-table restaurant in Palm Beach Gardens. There, Emeril samples their chicken and waffles and house-made cavatelli. Market 17 is a Fort Lauderdale restaurant owned and operated by sommelier siblings. Emeril tries their dark dining experience where he eats in complete darkness and tries to identify the dishes he was served. Lastly, Emeril prepares Chicken Fried Pork Cutlets with Country Gravy and Fried Eggs.
Emeril Lagasse is in South Walton in the Northwest Gulf Coast of Florida. His first stop is the outdoor hangout spot The Hub, where he tries over 20 of their offerings. Emeril's next stop is Growler Garage, where Emeril samples some of their 45 craft beers and gets a tour of the owner's motorcycle collection. Then Emeril heads to St. Joe Club and Resorts, a luxury vacation destination, where he tastes a variety of seafood and dessert options - including the Beachside S'More with a Vanilla Marshmallow with Spiced Chocolate Sauce that comes from Havana Beach Bar & Grill at one of their three resort properties. Finally, Emeril prepares Down Home Chili Cheeseburger and Hand Cut Fries.
Emeril Lagasse invites thirteen chefs and three farmers who has previously met with to cook at an event for the Association of Food Journalists in St. Petersburg. The included styles of food prepared by Emeril's guests include Fresh-Vietnamese, Caribbean and Nuevo Latino. And Emeril himself prepares Spanish-Style Florida Shrimp.
Emeril Lagasse visits restaurants at three of the best resorts in Florida. He begins with his restaurant, Tchoup Chop, at Loews Royal Pacific Resort at Universal. Emeril visits with Hawaiian-born Executive Chef Ryan Vargas, who prepares some signature dishes for he and Emeril to try. Emeril then visits with Chef Scott Conant at his restaurant Scarpetta in the Fountainbleu Hotel on Miami Beach. They try some of the Italian restaurant's signature dishes, including a vegetable soup with Hamachi tartare and a squid ink farfalle with lobster. Emeril's final stop is Japanese restaurant Kuro at the Seminole Hard Rock Hotel and Casino in Hollywood. Executive Chef Alex Becker takes Emeril on a tour of the restaurant before they try dishes including Wagyu tacos and koji lamb. Then, Emeril prepares Slow-Roasted Salmon with Garlic Potato Puree.
Emeril Lagasse travels to Orlando, one of the great travel destinations in the world. In Walt Disney World, Emeril meets Chef Masaharu Morimoto, who gives him a tour of his new restaurant Morimoto Asia at Disney Springs before they sample some creations including Morimoto's own brand of beer. Emeril's next stop is The Coop in Winter Park. Restaurateur John rivers owns this Southern-style restaurants as well as the barbecue joint 4 Rivers Smokehouse, which now has eleven locations across Florida. Emeril and John discuss his career and sample dishes from both concepts. Emeril's last stop is Primo at JW Marriott in Orlando, where Chef Melissa Kelly, a leader in the farm-to-table movement has created a small farm on the property to grow ingredients for the restaurant. She and Emeril tour the farm before sampling some of Primo's signature dishes. Lastly, Emeril prepares Cold Seafood Salad.
Emeril Lagasse is traveling to three highly-rated restaurants that are off the beaten path. His first stop is 11 Maple in Jensen Beach, where the chef prepares a few signatures dishes for Emeril to try, including their Thai spiced ribs and Mangalitsa pulled pork. Emeril's next stop is Ola in Miami Beach, located in a small hotel. Emeril and Chef Christopher Camacho sample dishes including a lobster empanada and whole snapper. Emeril's last stop is Scarpa's Italian Restaurant located in Lakeland. There, Emeril sits down with the chef to try parmesan-crusted black grouper and veal chop with a walnut-gorgonzola cream sauce among favorites. To close the day, Emeril prepares Chicken Roulade with Spinach and Prosciutto and a Blistered Tomato Sauce.
Emeril Lagasse is travelling to some cool places he's discovered during his travels across Florida. His first stop is Jimmy Johnson's Big Chill, where he meets Super Bowl-winning coach and analyst Jimmy Johnson, who shows Emeril around the waterfront restaurant before they sit down to enjoy dishes including lobster with Sambuca crepe and a fried hogfish. Then Emeril travels to Prato in Winter Park, known for their 100 different types of pasta and artisan wood-fired pizzas: Emeril tastes some of both. The last stop is Bijoux in South Walton, where he samples dishes including a lobster spring roll and their "black skillet" filet mignon. Then, Emeril prepares Fried Oysters with Chili Corn Sauce and Smashed Florida Avocados.
Emeril Lagasse travels to three restaurants that have all made marks on their local dining scenes. His first stop is Cuvee 30A, where he meets with chef and owner Tim Creehan, and tries dishes including a venison steak and the pecan-crusted grouper he served at Vince Gill's wedding. Then, in Orlando, Emeril meets Chris Christini, owner of Christini's Ristorante Italiano. Emeril and Chris share dishes and stories from Chris's 45 year storied career. And at Bizou in the Le Meridien Hotel in Tampa, Emeril tours the building before sitting with Chef Brian Lairby and sampling some favorite creations including watermelon salad and gnudi with sausage. Then, Emeril prepares Cauliflower and Quinoa Salad.
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