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Dining and Entertainment in Orlando

Episode | From: Emeril's Florida

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.

Just For The Halibut

Episode | From: Emeril Live

Fried Catfish Pass Manchac-Style; Spicy Tartar Sauce; Kicked Up Hush Puppies; Terriyaki Glazed Halibut with Cucumber Noodles; Emeril's Peasant Style Monkfish; Poached Grouper with Mango Salsa.

Our Family Traditions

Episode | From: Emeril Live

Tonight, it's Emeril's family traditions with recipes like, Jillie's Pesto Dip, Marinated Mushroom Salad, Alden's Grandmother's Meat and Potato Casserole, and Jessie's Big Chocolate Chip Cookies

Movie Munchies

Episode | From: Emeril Live

Duck, Shrimp and White Bean Soup; Whole Hot Sauce Fried Chicken with Flo's Potato Salad and Southern Cooked Greens; Emeril's Cowboy Steak with Roasted Garlic Mashed Potatoes.

Bustin' with Beans

Episode | From: Emeril Live

Edamame; Emeril's Favorite Chinese Green Beans; Falafel with Tahini Sauce; Slow Cooked White Beans with Pan Fried Pork Chops; Vanilla Ice Cream with Sweet Red Bean Paste.

Farm to Table

Episode | From: Emeril's Florida

Emeril focuses on the "Farm to Table" movement in Florida. His first stop is at "The Floridian" in downtown St. Augustine. There, the owners are working hard to be as farm-to-table as possible. The chef has a farming background and actually ran a farmers market prior to opening the restaurant and tries to use those experiences to help stay true to the restaurant's philosophy. Next, Emeril travels to Boca Raton to a restaurant big on local sourcing and securing most ingredients from local fisherman and farmers. Then Emeril heads to Miami where he visits an urban farm located right near Miami International Airport. The farm mostly grows herbs and also serves as a place city-based school children can come to learn about where their food comes from. Emeril finishes the episode by preparing a farm to table dish of his own, Lettuce Wraps with Tuna, Ponzu, Jalapeno and Sriracha.