See the state of Florida in a new way with Emeril Lagasse’s Emeril’s Florida
, premiering this Sunday on the Cooking Channel at 10:30 a.m. EST/7:30 a.m. PST.
The 13-part series takes viewers on a culinary and cultural journey through the Sunshine state. Not only are they introduced chefs and their dishes, but also other things that make this state special.
Sunday’s episode highlights Orlando
, where Lagasse stops in such places as The Ravenous Pig
in Winter Park, his own Emeril’s Orlando
and Rosen Shingle Creek
, among others.
SHM Traveler had the opportunity to ask Lagasse more about the series and his time exploring Florida.
: Why Florida?
: I’ve had a love for Florida for years. I have two restaurants here and have been vacationing here for a long time. I think there’s something for everyone in Florida: great culture, diverse and amazing food/restaurants. It’s truly unique that being in Miami can be a completely different experience than the Panhandle. I love that about Florida.
: What do you hope the audience takes away from this series?
: I think a lot of people know Florida for a great vacation destination; and I hope
this series exposes folks to explore more of the rich culture, food and endless options there. I think there is an immense amount of culinary talent in this state that utilize everything their local regions offer and I hope people get to see that.
: What did you discover about Florida?
: Honestly, I didn’t realize how abundant the state is agriculturally, and I’m not just talking citrus farming. These guys have cattle ranches, eco safaris, and hydroponic farms with great produce. Another takeaway for me has been appreciating the long history of some of these restaurants, like Columbia Restaurant which opened in 1905. It’s pretty remarkable.
: Prior to this series, how would have you described Florida's culinary scene. How do you describe it now.
: Florida has always had an impressive culinary scene with lots of variety. But I’ve definitely been awakened to how sophisticated the consumer’s palate has become and how much the culinary talent has risen to that demand.
photo credit: Courtesy of Cooking Channel