Emeril visits Orlando, stopping first at the "The Ravenous Pig" restaurant in Winter Park, where he and chef/owner James Petrakis prepare a cobia dish. Then, he returns to "Emeril's Orlando" where he and culinary director Bernand Carmouch cook up a black grouper dish together. He then visits a wine bar, an organic brewery, and ICEBAR. Rounding out his trip, he samples chocolates at the Rosen Shingle Creek Resort.
Emeril visits the famous beaches of South Walton in the Florida Panhandle. At the "Fish Out of Water" restaurant, he and executive chef Brian Murray make fresh grouper and corn pudding. He then heads to the beach in Seaside and barbecues with "Bud and Alley's" executive chef David Bishop. Afterwards, Emeril and his friends go on a fishing trip.
It's Viva Florida 500, Florida's celebration of the 500th anniversary of the Spanish explorers arrival on the east coast. Chef Michael Lugo of "The Tasting Room" prepares Emeril a classic Spanish meal. Emeril then travels to Pensacola, where executive chef Irv Miller of "Jackson's Steakhouse" prepares him a variety of dishes. Afterwards, in Tampa, he makes paella with Andrea Gonzmart of the "Columbia Restaurant." Finally, Emeril visits the Kennedy Space Station, and learns about the NASA Space Program from Colonel Rick Searfoss.
Emeril tours the Florida EcoSafaris at Forever Florida, a working cattle ranch and conservation land. Afterwards, he goes on an airboat adventure at the Florida Everglades, and then goes on a bass fishing adventure in Lake Tohopekaliga. In Kissimmee, he samples signature dishes at the "Old History Steakhouse." Finally, Emeril tours the Kissimee Air Museum with owner/chief pilot Thom Richard.
Emeril attends the tailgate of the biggest rivalry in college football: the annual FSU vs. UF game. Emeril interviews Gator quarterback Chris Leak and Candi Fisher, the wife of FSU head coach Jimbo Risher. Afterwards, he prepares his favorite tailgate recipes with his son EJ. Then, he holds Emeril's Florida Tailgate Challenge, where contestants from FSU and UF compete to make the best tailgate hamburger platter.
Emeril starts off in Miami to learn about Florida's agriculture industry. Then, he tours Mac Farms in Santa Rosa Beach. Afterwards, he travels to Fort Piece to attend a cattle auction at the Adams Ranch. Finally, he and Chef Justin Timineri from the Florida Department of Agriculture prepare steaks and fresh vegetables together.
Emeril begins at "McGuire's Irish Pub" in Pensacola, renowned for its freshly brewed beers. He then heads to "The Fish House" restaurant and samples their various dishes. At "Joe Patti's Seafood", Frank Patti gives him a tour and shares tips on buying fish. Finally, Emeril and EJ head to Pensacola Beach, taking a ride on the Ferris wheel as well as sampling local seafood.—
Emeril visits Florida's most interesting and delicious waterfront restaurants. He starts off dining on some of Chef Blake Malatesta's best creations at Delray Beach's "50 Ocean," and then goes back to Santa Rosa Beach to "Stinky's Fish Camp" to try some of their best seafood with Chef Jim Richard. Then, Emeril meets up with Rick Falkenstein at his restaurant "The Hurricane" in St. Pete Beach, and finally he heads to Key Largo to try the favorites at "Alabama Jack's" with owner Mike Sague.
Emeril visits the Eden Roc Hotel, where he and Chef Paula DaSilva try some of the restaurant favorites, and then the two whip up a clam dish together. Afterwards, Emeril heads to "Ortanique on the Mile" in Coral Gables, where he and Chef Cindy Hutson try and eat some of her favorites, including crispy breadfish tacos with a twist. He then travels to the Epic Hotel and eats some of "Area 31's" finest Mediterranean-inspired seafood dishes with Chef Michael Reidt. Emeril visits Vizcaya and the Miami Seaquarium, and then shows a glimpse of the nightlife in Miami.
Emeril visits the Sandpearl Resort on Clearwater Beach, and hangs out with Chef Steve Jordan to try and cook up some of "Caretta on the Gulf's" most popular dishes. Afterwards, Emeril heads to "Caf%XE9 Ponte", and amongst other delicious dishes, he makes an incredible lobster salad with Chef Chris Ponte. Next Emeril heads to a true American brasserie in St. Petersburg, where he and Chef Jeremy Duclut prepare a classic Mediterranean bouillabaisse dish. Finally, Emeril visits the Chihuly museum, and then gets to meet Winter the Dolphin, the star of "Dolphin Tale," at the Clearwater Marine Aquarium.
Emeril heads to Swank Farms where he and Chef Conley of "buccan" prepare a few of the chef's favorite dishes. Over in Delray Beach, Chef Nick Morfogen talks to Emeril about sustainable Florida cuisine as the two prepare and taste some delicious dishes, including a flat iron steak salad. Afterwards, Emeril unwinds over at "Guanabanas", where Emeril samples a few of their signature items with Jon Sullivan. Finally, at The Quantum House in West Palm Beach, a community project that provides housing and meals for families whose children are in the hospital, and Emeril and his friends from The Breakers Hotel prepare a meal for the guests.
Emeril first stops at the Grand Floridian Hotel at Walt Disney World in Orlando, where he and Chef Scott Hunnel sample some of Victoria & Albert's finest. Back in St. Petersburg, Emeril heads to The Maritana Grille where he and Chef Kenny Hunsberger cook a creative fish dish together. Then Emeril heads to the famous Bitlmore Hotel in Coral Gables, where he and Chef David Hackett sample a variety of French-American delicacies that hotel's restaurant is renowned for. Finally, Emeril heads to The Breakers in Palm Beach and gets to sample some of their best seafood with Chef Anthony Sicignano.
Emeril takes a tour of the Fairchild Tropical Botanic Garden and tastes exotic tropical fruits. He then visits the Warbird Adventures at the Kissimmee Air Museum, where he and chief pilot Thom Richard talk about antique planes and their history at the museum. Finally, Emeril goes on a boat trip with Florida Governor Rick Scott, where the two do a variety of fishing, and then cook their catches dockside.