New Season of EMERIL'S FLORIDA Among Cooking Channel's January Highlights
By: Caryn Robbins Dec. 04, 2013
Cooking Channel jumps into January with two new series, a season premiere and new episodes of fan-favorite shows all month long. Jason Wrobel joins the Primetime line-up in new series How to Live to 100 premiering Friday, January 3rd at 9pmET/6pmPT as he dives into the health benefits of eating superfoods and then heads to the kitchen to incorporate them into delicious and nutritious meals. Emeril Lagasse is back with a second season of Emeril's Florida highlighting the authentic cuisine and unbeatable scenery of the Sunshine State beginning Sunday, January 5th at 2:30pmET/11:30amPT.
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SERIES PREMIERE How to Live to 100 - Premiering Friday, January 3rd at 9pmET/6pmPT Detroit-born chef Jason Wrobel dishes up a sublime Fusion of food and humor as the host ofHow to Live to 100. Known as the "King of Superfoods," Jason turns up the heat and whips them into culinary masterpieces. Along the way, Jason gets advice and inspiration from his spiritual food guru, Roshi Joe, and his best friend and lovely muse, Sunny - the characters in his sitcom-like life. Jason's got the healthy foods to help viewers find the fountain of youth.
On his quest to unlock the power of cauliflower, Jason learns how this superfood contains important antioxidants and fights the buildup of toxins and inflammation in our body; all to keep illnesses at bay. Jason shows how scrumptious cauliflower can be with enticing dishes like Buffalo Cauliflower "Wings" and Cauliflower Lentil Tacos. He visits Atlanta restaurant, Bhojanic, where he and chef Archna Becker whip up Alu Gobhi, a classic Indian dish.
Jason finds that tomatoes are the perfect superfood when it comes to eating for stronger Bones and healthier skin. As an added bonus, the fiber in this magical fruit will do wonders for the waistline. With recipes like Peruvian Quinoa-Stuffed Tomatoes, Dessert Crepes with Strawberry Tomato Sauce, and Smoked Tomato Tacos that he creates with Jeffrey Gardner at Alma Cocina restaurant, Jason dishes out delicious recipes for a healthier lifestyle.
Jason cracks open the coconut to learn all the good fortune this superfood has to offer. The coconut provides amazing longevity benefits by being a great source of fiber, boosting metabolism and giving people enough energy to keep going to age one hundred. Jason wows his friends and viewers with tasty and fresh recipes including Coconut Ceviche, Coconut Milk Risotto with AsparagusandCoconut Strawberry Banana Cream Pie. At Cakes & Ale restaurant in Decatur, Ga., Jason and chef David Sweeney dish up a light and refreshingCoconut Lime Vinaigrette Salad.
Jason discovers the powers of the ever-versatile squash family. These superfoods come in many types and colors and pack mighty protective benefits including protecting cells, vision and the immune system by squashing diseases. Jason creates healthy recipes like Butternut Squash Mac n' Cheese, Spaghetti Squash Primavera and Stuffed Squash Blossoms. After a visit to see Chef Justin Jordan at Ecco, where they make a tasty Squash & Cucumber-Marinated Salad, Jason has viewers clamoring for more. Get Jason Wrobel's web-exclusive videos for more longevity-boosting recipes and his easy tips for smart eating on CookingChannelTV.com. Comment on Twitter using #HowtoLiveto100. Spice of Life with Bal Arneson- Premiering Wednesday, January 8th at 9pmET/6pmPT For Bal Arneson everything starts with spice. Whether it is girls' day out on motorcycles or creating a new recipe with an array of spices, with Bal there's never a dull moment. Each episode follows Bal and her quirky friends and family on an everyday adventure to experience her one-of-a -kind cooking style and spice-inspired recipes.
Bal hires her friend Kevin to build a custom set of spice shelves in her kitchen, but she is worried Kevin will not finish in time for a dinner party she is hosting. In an effort to SPEED up the construction, she prepares a Spice-Infused Steak to give him a boost. Looking to escape the construction zone, Bal surprises her kids with a trip to a local park for a bungee jumping adventure, but Bal's bright idea may turn out to be too adventurous when both Bal and her daughter have some reservations about taking the leap.
While preparing a Healthy Veggie Omelette for her kids, Bal comes up with a creative way to breathe new life into some tired greens and wilted herbs. During breakfast, Bal's daughter reminds her that now is the time to finally start that vegetable and herb garden she has always wanted. All it takes is a landscaping crew, a lamb chop lunch and Bal at the helm of a backhoe to get it done. To celebrate the harvest of her beautiful new garden, Bal throws an amazing garden party dinner using the fresh produce.
Things get a little heated over a blueberry whole wheat pancake breakfast when Bal's daughter, Anoop, gives her a Hard Time about her run down car. At the suggestion of Bal's mechanic, she enters the car in the local demolition derby with hopes of winning a cash prize. While the mechanics get her car ready for the derby, Bal cooks Cheeseburgers with Mushrooms and Onions and Cumin-Spiced Grilled Corn on the Cob. That evening, Bal prepares Sable Fish to give her the strength to get behind the wheel and smash some cars.
Bal's kids are excited for a family fishing trip, but soon find out that a long drive to the fishing spot and fishing itself requires a lot of patience. Luckily, Bal is always prepared and keeps everyone's energy up with a satisfying lunch of Sweet Potatoes Samosas with Mango Chutney. After a long day on the river, Bal cooks up a delicious dinner of Coconut Milk-Poached Spice Smoked Salmon for the family. Get Bal's web-only spice guide to find out what to stock in the pantry and why on CookingChannelTV.com. Follow the spicy conversation on Twitter using #SpiceofLife SEASON PREMIERE Emeril's Florida Premiering Sunday, January 5th at 2:30pmET/11:30amPT - SEASON PREMIERE! -In the second season's premiere episode, Emeril explores some of Florida's most treasured imports: restaurateurs and chefs who have immigrated from around the globe. Emeril makes his first stop at Cress Restaurant in DeLand where he meets owners Hari and Jenneffer Pulapaka and finds out how they manage to run one of the best restaurants in Florida while managing two full-time careers. Then, he stops off at Maison Blanche, a French restaurant with an American twist in Longboat Key to taste some of Chef Jose Martinez's signature dishes. From there he visits Restaurant BT in South Tampa where BT Nguyen tells Emeril her story, while offering up some of her unique French-Vietnamese style cuisine. Emeril then ventures off to talk with Guillermo Quezada, a top Florida High School Chef about his background and then sample his winning dishes from the competition that earned him the "Top High School Chef" honor.
Emeril meets some of the leaders in Orlando's farm-to-table movement. His first stop is Lake Meadow Naturals egg farm where he and owner Dale Volkert take a tour of the famous farm and then head to the kitchen to whip up a fresh omelet in his kitchen. Emeril then travels to The Rusty Spoon restaurant where he meets owners Kathleen and William Blake and chats about their leading roles in the farm-to-table movement and gets a taste of some of Chef Kathleen's signature dishes. Then, Emeril meets up with old friend and chef, Norman Van Aken at Norman's at the Ritz Carlton Orlando. Norman shares his signature dish with Emeril while reminiscing about stories from their past.
Emeril visits world famous beaches and waterfront restaurants in the Florida Panhandle. His first stop is in Panama City Beach to meet with the Patronis family of Captain Anderson's restaurant. There, he chats with one of the founders over some ouzo before trying some classic seafood dishes. Then, Emeril talks with friend and operations manager George Barnes at 723 Whiskey Bravo and tastes Chef Balthazar's soft-shell crab and gulf fish. Next stop, Emeril sits down at Harry T's Lighthouse with owner Dan Empson and tries some favorites - diablo fish tacos, stuffed chicken, crab claws, and their reinvented crab cakes. Finally, Emeril heads down to an Apalachicola restaurant, Up the Creek Raw Bar, which serves up some of the best oysters in town.
Emeril investigates some of Florida's most delicious restaurants in South Walton County in Florida's Panhandle. Starting at Hilton Sandestin Resort, Emeril visits their high-end steak house, Seagar's. Chef Dan Vargo showcases his 48-ounce Porterhouse Steak and his must-have seafood dishes. Next, Emeril travels to Seaside to stop and enjoy several food trucks including Raw and Juicy juice bar, Wild Bill's hot dogs and Barefoot Barbecue's. Jumping to another beach, Emeril lands at V Seagrove where Chef David Cunningham shows Emeril some of the best gulf coast-inspired cuisine. Finally, Emeril chats with Mark and Kim Fressel at Crust Artisan Bakery in Santa Rosa Beach where Mark's mother's meatball dish proves itself to be authentic Italian cuisine. Get Emeril's top recipes from his travels through the best of the Sunshine State's food scene at CookingChannelTV.com and follow his tip on Twitter using #EmerilsFlorida. ON-AIR SPECIAL Brian Boitano's Italian Adventure - Premiering Sunday, January 26th at 8pmET/5pmPT Brian Boitano prepares a memorable feast at his new Italian getaway in Favale di Malvaro, Italy - the town where the Boitanos originated. Brian travels through northern Italy in search of his culinary roots and discovers the secrets of what makes northern Italian cuisine so amazingly delicious. With the ingredients he finds in the gardens and shops around him, Brian heads back to his kitchen and puts his spin on some simple and delicious Italian recipes. Brian throws a sunset al fresco feast on his terrace overlooking the beautiful hills of Favale di Malvaro. On the menu: Pasta with Basil Crème Sauce, Grilled Steak with Porcini Mushroom Sauce, Peach Tiramisu, and more. PREMIERE EPISODES Best in Chow
Cris Nannarone sets his sights on Toronto's best taco. Will it be the Ancho-Braised Short-Rib Taco from Playa Cabana, the Taco de Lengua from Rebozos, or the Tacos Zarandeados from Milagro?
Cris Nannarone travels to the oceanfront town of Victoria, British Columbia, in search of delicious pizza. Will it be the Margherita Pizza from Pizzeria Prima Strada, the Baccala & Pancetta from Zambri's or the Pulled Pork BBQ Pizza from Oregano's?
Cris Nannarone travels to Toronto to find the best burger the Canadian metropolis has to offer. His first stop is The Burger's Priest where Chef Shant Mardarosian prepares The Vatican City, a sinful creation off the secret menu that's served between two grilled cheese sandwiches. Next up is Dangerous Dan's Diner where tough-as-nails chef and owner James McKinnon serves up a heart-stopping contender, The Coronary. Cris makes his last stop at Parts & Labour where Executive Chef Matty Matheson creates her P&L Burger with house-made bacon-onion jam.
Cris Nannarone lands in Las Vegas in search of the best taco in town. Will it be Diego's Fish Taco at the MGM Grand, Tacos & Tequila's Carnitas Tacos at the Luxor, or Leticia's Mexican Concina's Quesa Tacos in north Vegas? One thing is for certain, Vegas will never be the same. See the contenders for best burger, pizza and tacos around and judge for yourself who should be crowned Best in Chow on CookingChannelTV.com and follow the food mania on Twitter #BestInChow. Eat St.
In Vancouver, the Fresh Local Wild trailer serves up a loaded Seafood Chowder Poutine, Chicken Fried Oyster Po' Boy and a Fish Shawarma. Next in Orange County, Calif., The Flip Truck dishes out sumptuous sliders. Then at the Chef Shack in Minneapolis, they serve crunchy comfort food like aTempura-Battered Herring Sandwich. Finally, in Dallas, the Good Karma truck feeds the bellies and souls of its customers with vegetarian dishes. Find a food truck in your neighborhood with CookingChannelTV.com's interactive food truck map and tell us about it on Twitter using #EatSt. My Grandmother's Ravioli
Dave Whitney, 77, has fished all his life, and he introduces Mo to the pastime on a lake in Lakeland, Fla. After a day on the water, they get to work in the kitchen whipping up bass fillets coated in potato chips. Since it's all about southern cooking, there's certainly hushpuppies and biscuits on the menu. Plus, a surprise for dessert!
Pete and Louie Larson - ages 63 and 61 - live in the beautiful Finger Lakes region of Central New York State. They spend time in the kitchen whipping up fresh-off-the-farm local fare including grilled lamb spiedies, Cornell chicken and a peach crisp. The fun doesn't stop in the kitchen, though, as the trio heads out for some canoeing.
Mo meets Sherryl, 52, a young grandmother and her mother Clare, whose family came from Syria-by-way-of-Spain before coming to the U.S. Mo, Sherryl and her family make a dish with stuffed eggplant skins and chicken. They also whip up stuffed meatballs called kibbehwith cherry sauce and various appetizers. The big question - will Mo give his blessing to the new man in Sherryl's life?
Kathy and George Boulukos - ages 73 and 80 - of Freeport, N.Y., are as enthusiastic about sailing as they are about Greek cuisine. After hitting the high seas, Kathy shows Mo the ins and outs of phyllo dough as they make a molded spanakopita and rolled baklava as well as a shrimp and feta dish. George - a long time scout and Silver Buffalo recipient - Suits up in his uniform and ties some knots for Mo. Watch web-exclusive videos of Mo Rocca and the grandparents from season two. Plus, get the grandparents' special family recipes and show off your own at CookingChannelTV.com. Tell funny stories about your grandparents on Twitter using #ravioli. Nigellissima
Nigella continues to share her passion for creating mouth-watering Italian food. Inspired by a scribbled note she once found in an Italian kitchen, Nigella starts with her take on the classic - light and sunny yogurt pot cake. She recruits her niece and nephew to make - and enjoy - a shortcut sausage meatball supper, and for girls' night in, Nigella rustles up a super quick dish of squid and prawns with marjoram and chili. The evening ends with Nigella's tiramisini - a lighter, quicker version of traditional tiramisu.
Nigella treats her supper guests to a sumptuous feast of lamb chops with mint, chili and golden potatoes, served alongside roasted red onions with fennel and basil. Dessert is a true Anglo-Italian affair with a ruby red plum and amaretti crumble. Also, Nigella serves up no-stir farro risotto with mushrooms. Get Nigella's guide to turning everyday ingredients into fresh Italian feasts atCookingChannelTV.com. Tweet your favorites using #Nigellissima. Restaurant Redemption
Ching travels to Houston to help battling siblings Nina and Ung get their fledgling sushi restaurant back on track. Instead of fighting against their Laotian roots and each other, Ching shows them how to bring their heritage to the forefront and create a successful spin on traditional Southeast Asian cuisine. Can brother and sister finally set aside their differences to make their business a success?
Don, Bryan and Li opened Flame Asian Tapas in Rossford, Ohio only six months ago, but they are already in danger of closing. Ching must streamline their unique restaurant concept in order to turn their business around. She swaps their existing sub-par flaming dishes with easy to share and easy to prepare Asian tapas with a focus on the owners' Korean heritage. With their lack of restaurant experience will Ching be able to teach these three old college buddies all they Need to Know to pull their restaurant out of the red?
In Bloomfield, N.J., Ching faces one of her toughest challenges yet at a traditional Chinese restaurant that has not been updated in more than 20 years. Ching helps owner Ming transform his old and tired dishes from outdated to modern Chinese American cuisine with a twist. Can Ching convince Ming that his old ways will drive him out of business if he does not heed her advice?
Ching takes off for Austin to revive a 26-year-old Thai restaurant that is stuck in the eighties. With tired Thai cuisine on the menu, Ching must convince stubborn owner Foo that updating her food will not drive away customers but will give the restaurant a whole new life. Can she bring Foo the success she once had again? Check out before and after photos of the restaurants Ching rejuvenates and get her web-only guides to mastering Chinese cooking and reinventing authentic Chinese dishes at home. Give feedback on her updates and your suggestions on Twitter #Redemption. Unique Sweets
Seattle is known for the Space Needle, loud music, and lots of technology, but these days it also has a reputation for sublime sweet treats. First stop is Fran's Chocolates, which pioneered European-style handmade confections when it opened in 1982 and is now a beloved Seattle institution. Dahlia Bakery is one of legendary Seattle restaurateur Tom Douglas' creations, where they serve up some of the most incredible pie and doughnuts in the city. Finally at Crumble & Flake, the tiny bakery takes familiar pastries in daring new directions.
Southern desserts are in a category all to their own combining big bold flavors with deep tradition. A perfect example is Sublime Doughnuts, where the doughnuts and fritters are made with a sweet potato dough and come in fun shapes with decadent flavor combinations. CamiCakes Creamery reinvents traditional southern desserts like red velvet cake and lemon meringue pie and turns them into ice cream cake sandwiches. Pie Shop keeps with tradition and preserves the craft of pie-making with southern favorites like Georgia Bourbon PecanPie and Pineapple Chess Pie. Flip through the decadent, mouth-watering gallery of Unique Sweets desserts onCookingChannelTV.com and follow the conversation on Twitter #UniqueSweets DIGITAL CONTENT Make Merry with Cooking Channel's Ultimate Holiday Guide Whether you are planning a cocktail party, hosting Christmas dinner or baking dozens of desserts and giftable treats, Cooking Channel has the recipes, party tips, how-tos and decorating ideas to help you spread the cheer (and cheers). From effortless appetizers to drinks both cool and toasty (including brand-new, web-only cocktails from Alie & Georgia), Cooking Channel has all the essential recipes and tips for throwing every type of holiday party without any of the stress. Wake up Christmas morning to your best-ever Christmas brunch, and then deck your holiday buffet with indulgent dishes for a perfect Christmas dinner. After the feast, stream the full episode of a brand new holiday special with G. Garvin online. Also, check out new galleries of foods inspired by Santa and the top food scenes from Christmas movies. From impressive holiday meal grand finales to unique twists on classic favorites, we have the recipes to bring on the holiday sugar rush: jaw-dropping cakes, chocolate confections and more fresh-from-the-oven favorites. Give your favorite "Food People" what they really want for the holidays: homemade fudge and brittle, freshly baked holiday breads, jarred jams and more handmade and edible gifts from the heart. Plus get more perfect gift ideas, like the coolest new kitchen gadgets, from Cooking Channel's all-star talent and staff. The art of making and eating cookies will be taken to sweet new levels with new, strikingly good-looking and delicious recipes from Cooking Channel's talent, renown pastry chefs and top bloggers.
From crowd-pleasing appetizers that come together with just a few ingredients to satisfying mains and desserts you can whip up in a flash, Cooking Channel's quick and easy recipes let you spend more quality time with the people you love and less time stuck in the kitchen. The Best Food Moments of 2013 Launching December 16th Food culture sets plenty of memorable marks this year, and Cooking Channel rounds them up for your nostalgic amusement. Discover Cooking Channel's secrets for healthier living, from effortless ways to slim down your favorite foods to smarter choices when cooking and eating that are unbelievably delicious. Kick Off Your Best Super Bowl Party Ever Whether you have money riding on the game or are only hoping to catch the commercials, Cooking Channel's game-day fare will make the party awesome for everyone. Our classic wings, chili, loaded nachos, handheld sweets and more will keep people munching from kickoff to the final whistle. CookingChannelTV.com Original Web Series: Good to Know Every Tuesday, hosts Dan Pashman and Laurie March offer up how-to's, DIYs and hacks to simplify and inspire time spent in the kitchen and around the house. Whether you are firing up the grill, throwing an impromptu party or spring-cleaning your kitchen, they have solutions that you will find good to know. Subscribe now so you do not miss an episode and follow the conversation on Twitter#GoodtoKnow Episodes include:
Kids will love less-fatty, baked versions of their favorite fried foods if you can replicate texture.
Find out how to alleviate daily stress and make the pain go away.
Dan shows you how to make 50 sandwiches in five minutes while Laurie blends up her long-haul Bloody Mary.
We do not recommend eating off the bathroom floor, but with these shortcuts, you could. |
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Cooking Channel (www.cookingchanneltv.com) is an entertainment brand dedicated to today's passionate food lover. For food people, by food people, Cooking Channel is the answer to a growing hunger for more content devoted to food and cooking in every dimension from global cuisines to international travel, history and unconventional how-to's. Cooking Channel is part of the media portfolio of Scripps Networks Interactive (NYSE: SNI), which also includes Food Network (www.foodnetwork.com), HGTV (www.hgtv.com), DIY Network (www.diynetwork.com), Great American Country (www.gactv.com) and Travel Channel (www.travelchannel.com). |
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