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 NEW YEARS EVE: This New Year's Bringing It Home decided to stay home for the Holidays! Join Laura as she makes her way to San Francisco, CA to meet up with Executive Chef Jan Birnbaum of EPIC Roasthouse. Together they will create some delicious recipes to ring in the New Year, starting with a Pistachio Crusted Porterhouse, then they do a quick and easy Mac and Cheese, and to finish it off they make an incredible Cowboy Porterhouse Steak (aka a Coffee Crusted Steak)! Also stopping in to visit is Sara Lee Corporate Chef Cat DeOrio to show you how to create some fun and easy New Years Eve appetizers using Gallo Salame! And last, we can't celebrate the New Year without cocktails, so joining Laura is Mixologist Meni Kerestenzis of Park Ultra Lounge to create some fun cocktails! All this and more so join us for a spectacular celebration to ring in 2010.
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 BREAKFAST: This week on Bringing it Home we're making breakfast! Join Laura and Chef Jeff Colla, of Batter Up Pancakes, as they create some unique breakfast recipes right in the middle of a citrus grove! Of course they will show you how to make the perfect Old Fashioned Buttermilk Pancake, but they have another special treat in store, Egg Nog Buttermilk Pancakes with Orange Butter! We aren't just making pancakes this week, we've got Jeff's Favorite Omelet, Laura's Frittata and Mariani's muffins...you don't want to miss it!
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 CAJUN HOLIDAY: This week Laura is still hanging out in New Orleans, Louisiana! Last week she brought you around the city, but this week she is bringing you to the White Oak Plantation where she is going to cook with the one and only Chef John Folse. He’s not only a terrific chef, but a lot of fun in the kitchen. Using all of the freshest ingredients New Orleans has to offer they are going to cook up some authentic Cajun dishes, just in time for the Holidays!
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ENTERTAINING: There’s nothing like some good old southern cooking. This week Laura heads to New Orleans, Louisiana to cook with a variety of Chefs! Join her as she tours the New Orleans Seafood Festival tasting many of the great dishes the city has to offer. Also join Laura back home as she shows you how to create some quick and easy recipes great for entertaining during the Holidays! This week you’ll also get a kick out of some of the exciting things New Orleans has to offer. So get your fork ready for some amazing southern food and a whole lot of fun!
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 ASIAN: This week on Bringing it Home we’ll let you experience a creative blend of cultural tastes when Chef Thomas Rhodes teaches us his innovative techniques. The dishes demonstrated on this week’s show are all centered around fresh, seasonal ingredients that are in abundance right now. Showing us tips to maintain the taste, texture and flavor of the Asian veggies used in his recipes, Chef Rhodes is not only a fantastic chef, but a wonderful teacher, as well. Learn with us on Bringing it Home as we test our culinary talents preparing savory dishes with fresh Asian vegetables.
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 Sweet Treats: Today we are cooking up sweet treats with Executive Pastry Chef Jorge Sotelo of Disney’s Grand Californian Hotel. Chef Sotelo helps to supply all Disney Restaurants as well as banquet functions with desserts so delicious that they have been called, “California adventures!” Today he steps out of the kitchen and into the middle of the Disneyland Amusement Park to show Laura how to make some scrumptious Sweet Treats!
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 All Natural: This week on Bringing it Home Laura and Chef Cal Stamenov of the Bernardus Lodge cook it up nice and fresh in the Carmel Valley at Earthbound Farms! Also joining Laura down on the farm is co-founder of Earthbound, Myra Goodman who will help Laura create a quick and easy salad. Back at home, Laura and Master Beer Sommelier Ryan Johnson of MillerCoors pair the perfect beer with this weeks recipes...all this and a whole lot more!
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 "We're Going Nuts!" This week “Bringing It Home” is going nuts! Laura is joined by Chefs Molly Hawks and Michael Fagnoni from Hawks Restaurant in Granite Bay. Coming to you straight from a walnut orchard, don’t miss this week as we get ready for the “nuttiest” time of year, the holidays.
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 Work Night, Week Night: This week on Bringing it Home catch Laura and Chef Guillaume Bienaime of Marche Restaurant create some quick and easy meals for those busy work nights! Together they will create some delicious corn recipes using the freshest ingredients around! All this and a whole lot more...
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Halloween: This week on Bringing it Home catch Laura McIntosh as her and Chef Andrew Sutton of the Napa Rose cook it up nice and fresh right on Main Street at Disneyland! Together they will create a Grilled Colorado "Lamb Rolitini" with Roasted Garlic and a Crisp Duck Confit with Pumpkin Raviolis Sauteed in Sage Brown Butter. Also, catch Laura as she shows you how to create some fun Halloween treats just in time for your Halloween party!
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 Columbus Day Italian Food: Join Laura this week on Bringing it Home as she brings back Chef Nash Cognetti of Tra Vigne Restaurant in St Helena, California. Together they will create some easy Italian recipes just in time for our fall harvest, using nothing but the freshest ingredients!
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Seasonal Harvest
Laura and Chef Mark Sullivan
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 Afternoon Meals: Life is busy busy busy again now that September’s in full swing! Why not give yourself a break and spend a day or a stay in Sonoma? That’s exactly what Laura’s doing this week on the show, enjoying afternoon meals with Duskie Estes and John Stewart, the husband and wife chefs and owners of Zazu restaurant in Santa Rosa. With the beautiful rolling hills of Sonoma surrounding them, Duskie and Laura make a Tuna Conserva and Heirloom Tomato Bread Salad, as well as individual Pineapple Upside Down Cakes to serve as the perfect ending to a leisurely afternoon meal. Then Laura leads you on a tour of a pineapple farm, and discusses the health benefits of the delicious tropical fruit. Finally, she shares her favorite recipe for a Pineapple Orange Smoothie using frozen pineapple chunks, as well as other, quick, delicious afternoon meals you can enjoy at home. Finally, Laura gets a great wine recommendation from Gary Sitton from Blackstone Winery.
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 Kids Lunch Box Ideas: This week’s show is full of great ideas for the kids! First Laura heads to Santa Rosa to visit Safari West, a nature preserve with African animals, complete with zebras and giraffes! Join her as she climbs into a safari vehicle and travels across the nature preserve to view the animals roaming wild. Then she and Safari West's chef Jenna Scott prepare kid-friendly food over an open fire. Later, Laura shows you quick, convenient recipes and products for packing into school lunches, and talks about why, when it comes to fruits and vegetables, more matters! Find out how to embellish every kid’s favorite sandwich – one made with Kraft Singles, and get great ideas on some, healthy quick afternoon snacks.
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Labor Day BBQ - "Surf and Turf": This week Bringing It Home is having a Labor Day barbecue out on the beach at Seascape Resort in Aptos. Laura gives you some quick and easy grilling ideas using Angus Beef Ball Parks Franks and much more! Also joining Laura is chef Boris Ilabaca, chef de cuisine at Sanderlings at Seascape. With the beautiful waves of the Pacific ocean crashing just feet away, Chef Ilabaca shows Laura how to grill fresh razor clams. Chef Ilabaca gets creative in the kitchen with his recipe called “Nor’ East Feast”! Laura also leads you on a tour of Alaskan razor clam farms and shares some of the amazing scenery the Bringing It Home crew was privileged to enjoy.
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California Fresh Strawberries: Did you know that this state provides more than half of the nuts, fruits and vegetables for the entire nation? Celebrate the cornucopia of fresh food California has to offer with Laura this week as she welcomes Chef Luca Rutigliano from CordeValle Resort in the Santa Cruz mountains. While surrounded by fields of luscious California strawberries, Chef Rutigliano makes three mouth-watering recipes that highlight the state’s fresh produce, including a Strawberry Tiramisu! Also joining Laura this week is winemaker Erik Olsen of Clos du Bois Winery to pair recipes with the perfect glass of wine. Join us!
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 Beyond Burgers:
This week on Bringing it Home Chef Marc Valiani, of Frito Lay, shows Laura how to create some of the best burgers around! Laura will also show you how to make a quick and easy Turkey Slider, and joining her to pair it with the perfect glass of wine is winemaker Erik Olsen of Clos du Bois Winery. You don't want to miss it!
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 Picnic Food: This week on Bringing It Home join Laura and Chef Gordon Drysdale out in Watsonville, CA where they will be cooking up some quick and easy picnic recipes! She will also be catching up with Erik Olsen of Clos du Bois Winery to pair the perfect glass of wine with these delicious treats!
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 Summer Grilling: This week on Bringing It Home Laura welcomes back Chef Tony Baker from Montrio Bistro in Monterey, California. Join them as they travel to Watsonville, CA to create some unique and delicious recipes using some of the freshest ingredients available! Also joining Laura this week is Pete Overgaag of Live Gourmet, where he will show us how his hydroponic butter lettuce is still alive when it gets to the store! It doesn't stop there, Erik Olsen of Clos du Bois Winery will end the show by pairing the perfect glass of wine with Laura's quick tip! You don't want to miss it!
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 Summer Sunshine: This week on Bringing it Home come with us to a beautiful peach orchard! Laura McIntosh greets Black Cat Bistro Executive Chef, Deborah Scarborough in the midst of a breath- taking open orchard. Together they create mouth watering dishes using tree fruit, plum upside down cake and nectarine bruscetta to name a few. Once again, Laura let's you know what's fresh in store, in the field and in your kitchen! All that and more this week on Bringing it Home!
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 Summer Grilling: What better time to bust out the grill than summer time! Next week Laura meets chef, Stephen Kalil and together they grill up delicious recipes. This episode it packed with fun as we visit the Frito-Lay plant in Bakersfield to see exactly how the mouth watering chips are created from fresh potatoes straight from the field! All that and more next week!
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 CHERRIES: We’re seeing red! This episode is all about cherries! Join Laura and Trelio Restaurant’s Executive Chef, Michael Shakelford as they dish up delicious easy recipes that you can do at home! Each recipe incorporates sweet delectable cherries! Also meet the cherry farmer and get a glimpse into how these tasty berries are harvested!
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 4th of July: In this very special 4th of July special of Bringing it Home we take a step back in time! Join us and visit Williamsburg, Virginia! Learn how people in the 1800s celebrated their Independence Day! We’ll see what they ate, what they wore and how they lived! Follow host, Laura McIntosh as she meets some very interesting people, food historians and interpreters, who show us how to make an apple pie the old fashioned way! We’ll fast forward and take a look at what Williamsburg looks like in present time. Inside the Fat Canary Restaurant, Laura joins Chef Tom Power and together they dish up a tasty watermelon recipe! All this and more on this very special season premier of Bringing it Home!
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Thanksgiving:
Raider's Tailgate Party: 
