Emeril's Florida

- Season 5

(2017)

Emeril visits the Wynwood Art District and dines at nightlife mogul David Grutman's Komodo; he explores Coconut Grove's Peacock Garden; Emeril prepares jumbo lump crabmeat and hearts of palm salad on mache with tangerine vinaigrette.

Emeril visits South Walton on Florida's Gulf Coast and discovers the area's diverse cuisine; a first-hand look at a cutting-edge art technique that attracts visitors to the to the area; Emeril makes a chili shrimp taco with jicama slaw.

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Emeril enjoys lunch at On Swann, a restaurant right in the heart of Tampa Bay's ever-growing world cuisine scene, before he prepares paneed pork medallions with herbed spaetzle and brown butter sauce in the kitchen.

Emeril visits St. Petersburg and Clearwater to showcase the cuisine, art and Greek community; a tour of the sponge docks, which are a central part of the community's history; cooking up salt and herb-crusted red snapper with a chimichurri sauce.

Emeril visits restaurants boasting a rich family history and ones incorporating new ways to be more family friendly; inside one of Florida's oldest steak houses and a health conscious Cuban hot spot; Emeril reveals a favorite restaurant.

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Emeril searches for the best seafood, and first up is The Rusty Pelican in Key Biscayne, then he's off to Tampa and St. Petersburg to spotlight restaurants that serve locally sourced fish; fried rock shrimp lettuce wraps with sriracha mayonnaise.

Visiting StripSteak to interview chef Michael Mina; two new Florida restaurants combine new cuisine with unique dining experiences; Emeril cooks up petite tournedos with beurre rouge with crabmeat and braised baby kale.

Emeril spotlights some of his personal favorite places in Florida; Emeril and chef Art Smith discuss their beginnings and favorite recipes, before cracking crabs on Emeril's boat; cooking up some stone crabs with tropical salsa.