Emeril's Florida

- Season 4

(2016)

Season 4 begins with Emeril in Tampa, where he visits "Mise en Place" and tries sous vide venison loin and buttermilk panna cotta. Also: he tours "Cigar City Brewing"; checks out the wine collection at "Bern's Steakhouse"; and prepares a marinated flank steak.

Emeril visits three unique, edgy restaurants. Included: "Z Grille" in downtown St. Petersburg, which is known for achiote chicken and black grouper with smoked pimento cheese grits; "Rebel House" in Boca Raton, where wahoo crudo and lambchetta are served.

Emeril visits Miami restaurants and is offered a variety of signature dishes, including Jamaican bacon and Alaskan king crab Oscar with forge rub; stone crabs with hash brown and seafood cioppino; scallop crudo with apple and black truffle.

Three seafood shacks are visited, beginning with a trip to "Star Fish Company" in Cortez, where Emeril eats soft-shell crab and blackened grouper. In the Florida Keys, "Mrs. Mac's Kitchen" offers a taste of Caribbean lobster and Bahamian conch salad.

Three restaurants on Florida's Gulf Coast are highlighted, beginning with "Locale Market" in St. Petersburg, where Emeril eats dry-aged tomahawk rib eye and a liquid nitrogen bonbon sundae. Also: Cedar Key oysters and jerk lion fish are on the menu at Guy Harvey's "Rumfish Grill" in St. Pete Beach; and Palm Pavilion's signature dishes are tasted.

Emeril visits family-run restaurants in Florida. Included: chicken livers in vaso from a neighborhood Italian joint; the husband-and-wife team operating "Coolinary Café", where house-made cavatelli in on the menu; and sommelier siblings who offer a dark dining experience. Also: a recipe for chicken-fried pork cutlets with country gravy and fried eggs.

Emeril visits the "Growler Garage", where he tastes some craft beers and gets a tour of the owner's motorcycle collection. Later, he tries a variety of seafood and dessert options at "St. Joe Club and Resorts".

Emeril invites 13 chefs and three farmers to cook at an event for the Assoc. of Food Journalists in St. Petersburg, Fla. Among the styles of food prepared are Vietnamese, Caribbean and Nuevo Latino; he makes Spanish-style Florida shrimp.

Emeril visits his restaurant, "Tchoup Chop" and tries some signature dishes, prepared by executive chef Ryan Vargas; and he stop by Scott Conant's "Scarpetta", where he tastes vegetable soup with Hamachi tartare and a squid ink farfalle with lobster. Also: Japanese cuisine, including Wagyu tacos and tequila ribs at Kuro in Hollywood, Florida; and a recipe for slow-roasted salmon with garlic-potato puree.

A trip to Orlando begins with Walt Disney World, where Emeril meets chef Masaharu Morimoto, who offers the host a taste of his own brand of beer and a tour of his "Morimoto Asia" restaurant. Next, Southern-style food from John Rivers, at his restaurant, "The Coop"; a visit with Melissa Kelly at her restaurant, "Primo", for farm-to-table dining; and a recipe for cold seafood salad.

Three highly-rated restaurants, that are off the beaten path, are visited by Emeril Lagasse. Included: Emeril is offered Thai spiced ribs and Mangalitsa pulled pork from "11 Maple" in Jenson Beach; lobster empana and whole snapper from "Ola" in Miami Beach; and Parmesan-crusted black grouper and veal chop with a walnut-Gorgonzola cream sauce from "Scarga's Italian" in Lakeland. Also: a recipe for chicken roulade with spinach and prosciutto and a blistered tomato sauce is prepared.

Emeril eats lobster with Sambuca crepe and fried hogfish, with former NFL coach Jimmy Johnson. Later, he visits "Prato" in Winter Park, a restaurant known for 100 different types of pasta and artisan wood-fried pizzas; and in his own kitchen, he makes fried oysters with chili corn sauce and smashed Florida avocados.

Venison steak and pecan-crusted grouper are highlights of Emeril's visit to "Cuvee 30A". Later, Emeril shares dishes and stories with the owner of "Christini's Ristorante Italiano"; eat watermelon salad and gnudi with sausage at "Bizou".