TASMANIA II: Bringing it Home is taking you back to Tasmania again this week to show you even more of what the island has to offer! Join Laura McIntosh as she takes you to some of the best seafood restaurants in Tasmania! First she will be meeting up with head chef Rohan McCullagh at Peppermint Bay Restaurant to prepare a delicious Crayfish Thermidore. Along the way Laura visits the Freycinet Marine farm to check out the famous Angasi Oysters and the Bicheno Abalone Farm to see how Abalone are raised. Upon visiting the farm Laura picks up some fresh abalone to prepare with chef John Bailey of the Banc Restaurant. Next, its time to prepare some of those famous Angasi oysters at none other than Angasi Restaurant where chef Patrick Weekes prepares some Panko Crusted Angasi Oysters! To finish up her journey, Laura visits with Richard McKibben at Meadowbank Winery to taste some of the premiere wines Tasmania has to offer! You don't want to miss it!
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TASMANIA: This week Bringing it Home is bringing you half way around the world, all the way to Tasmania, the island state of Australia. Join Laura as she tours the island showing you the best they have in produce, food and wine! Along the way she will be stopping in at The Mill and Stillwater Restaurant to chat with owner, Kim Seagram about all of the wonderful things Tasmania has to offer. She will also be stopping by TasFresh to meet with Nigel Squibb and explore all of the fresh produce Tassie has to offer! Up next, Josef Chromy Winery to chat with winemaker Jeremy Dineen about the different varieties of wine and in Tasmania. The fun doesn't stop there you will also find her cooking in the kitchen at Glencoe Rural Retreat where she and chef/owner Remi Bancal will teach you how to create a delicious Tomato Soup with French style Gnocchi. Join us this week for a flavor-filled journey!
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TREE FRUIT: This Week on Bringing it Home we take you to Linden CA, where chef John Jackson, executive chef of Mix in West Hollywood, joins us to prepare fresh, fruity recipes, straight from the farm. Join us as we get a taste of Chef Johnson’s creative recipes, starting with Nectarine Soup followed by Pan Seared Scallops with Plum Risotto. Also joining Laura is Executive Pastry Chef Emily Luchetti of the Farallon Restaurant in San Francisco, CA. Together they will prepare a delicious dessert for you and your family to enjoy -you don't want to miss it!
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CHERRIES AND PORK: This week we are in the colorful cherry orchards of Linden, CA., where Chef Bob Hurley, of “Hurley’s Restaurant and Bar,” joins Laura in a sizzling half hour dedicated to the union of cherries and pork. By adding different cherry garnishes to our premium pork, Chef Hurley creates unique, easy to make dishes, perfect for a quiet night at home, or a fancy dinner party. Between the Medallions of Pork Tenderloin on Wild Mushroom Risotto with Balsamic and Port Wine Glazed Cherries and the Grilled Pork Chop with Rosemary Roasted Potatoes and Cherry Reustt, you are sure to find yourself in protein paradise. Joining us along the way is Jan Mathison to teach us an family recipe, cherry pudding! And finally we will also stop in at the Vitrine Restaurant in San Francisco to make a delicious cherry sorbet! Join us!
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JUST FOR THE HALIBUT: This week Bringing It Home is hanging out on the beach in Monterey. Back for more fun in the kitchen is Chef Rajko Marin from the Tadich Grill in San Francisco. With the beautiful waves of the Monterey Bay crashing just feet away Chef Rajko shows Laura how to grill some delicious fresh seafood. Chef Rajko gets creative in the kitchen with his Grilled Halibut with Grilled Summer Vegetables and Grilled Ahi Tuna with Prawns and Local Mixed Greens. Laura will also lead you on a tour of Alaska and share some of the amazing scenery the Bringing It Home crew was privileged to enjoy.
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BAM!: On this episode of “Bringing it Home,” Laura travels to New York, New York, where Emeril Lagasse, chef-proprietor and national television personality, invited our team to join him in the studio kitchen of “Emeril Live!” Laura and Emeril share a unique belief that cooking is as much about the atmosphere and people you are cooking for, as it is about creating a gourmet meal. As comfortable as old friends in the kitchen, both Emeril and Laura take care to use only the freshest, seasonal ingredients and advise asking your grocery store professionals (neighborhood butcher, produce expert) for the best tips on the tastiest seasonal ingredients. For late summer grilling recipes like Baby Arugula Salad with Tomatoes, Vidalia Onions and Popcorn Shrimp and Grilled Pork Chops with Emeril’s Sweet Original Bam B Q Sauce, check out this energy-filled half-hour - you won’t want to miss it!
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POTATOES FOR BREAKFAST: Join Laura and Chef Hervé Glin, executive chef at Prime 10 Steakhouse in Rancho Mirage, CA, as they lead us on a journey to discover the true potential of potatoes as breakfast fare. With the towering Scrambled Eggs on Smoked Salmon and Russet Potato Napoleon with Chives Cream and delectable Poached Eggs on Russet Potato Pancake with Smoked Chipotle Pork, Chef Glin serves up one hot potato! Chef Glin was born and raised in Brittany, France where he was trained as a baker, but he does no baking here. As a young adult he moved to Paris and apprenticed as a cook for three years, learning many tricks of the trade, all of which stunned us as he prepared his delicious dishes. Knowledgeable and personable, you don’t want to miss Chef Herve, his accent, or his cooking.
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CINCO DE MAYO: This week Bringing It Home is celebrating Cinco de Mayo. It’s all about the flavors of Mexico courtesy of Executive Chef Marco Navarro and Sous Chef Ryan Rose from Zocalo in Sacramento, California. Laura heads into the kitchen to help Chef Ryan as he makes both a delicious pre-appetizer and dessert. Then Chef Marco gets to work making two entrees that are sure to get your mouth watering. Finally, what would Cinco de Mayo be without the tequila. Laura and company try two delicious and fruity margaritas and learn how tequila is made. Join in for a fun-filled fiesta Bringing It Home style.
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SALMON: This week on Bringing it Home, Laura will be featuring two fabulous chefs to prepare for us some fresh, quick and easy Salmon recipes. To begin Executive Chef Ercolino Crugnale, of the Carneros Bistro at The Lodge at Sonoma will be preparing some Grilled Salmon with Gravenstein Apples and Wild Mushrooms. Following is Chef Jeffrey Jake, of Pebble Beach Resorts, joining Laura to whip up a fresh Monterey Bay Salmon Paillard with Central Coast Mixed Greens, Artichokes and Sweet Tomatoes Drizzled with Artichoke-Lemon & Olive Oil Emulsion. Also join Laura as she ventures all the way up to the Stikine River in Alaska to catch some fresh King Salmon. You won’t want to miss it!
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BELL PEPPER & EGGPLANT: There’s nothing like some good old southern cooking. This week Laura heads to New Orleans, Louisiana to cook with the one and only Chef Paul Prudhomme. He’s not only a terrific chef, but a lot of fun in the kitchen. Using fresh California bell peppers and eggplant Chef Paul puts together some recipes you won’t be able to resist. Try his Eggplant and Cream on Pasta, Teriyaki Sesame Eggplants Sticks and Eggplant with Beef Stuffed Bell Peppers. You’ll also get a kick out of some of the exciting things New Orleans has to offer. Get your fork ready for some amazing southern food and a whole lot of fun.
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This week on Bringing It Home it’s all about California Cheese. This week Laura will travel to Petaluma to visit the award-winning Marin French Cheese Company. Watch as Laura uncovers 143 years of cheese tradition and tastes some of the most delicious Brie and Camembert ever made. Back for a second visit Chef Darren McRonald from the West County Grill in Sebastopol joins Laura in the kitchen. Chef Darren has two quick and easy small plate recipes that are perfect for any party. Try his Gougeres with Arugula and Bacon or Phyllo packages with Tyropitta. Plus, tag along as Laura explores some of the beautiful scenery in the Sonoma County countryside.
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ASPARAGUS: Spring has sprung and so have fields and fields of gorgeous green asparagus. This week on Bringing It Home Laura welcomes back Chef Tony Baker from Montrio Bistro in Monterey, California. Chef Tony is using fresh asparagus to create some unique and delicious recipes. Try his Buttered Asparagus with Scrambled Eggs and House Smoked Salmon or Salinas Valley Greens with Asparagus, Crispy Prosciutto and shaved Parmesan Cheese with Orange Vinaigrette. Laura also ventures out into the fields on Victoria Island in the middle of the San Joaquin Delta Valley to see the amazing asparagus as it sprouts from the ground at up to 10 inches a day.
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NAVEL ORANGES: This week Bringing It Home has invited Chef Wally Joe all the way from Tennessee to share his unique recipes using navel oranges. Try his zesty Orange Shrimp Fennel Salad or warm up with Citrus Italian Pork Tri-tip with Tomato Salad. We’ll also take you straight into an orange grove to show you why growing the perfect orange isn’t as easy as you think! Join Laura for a show packed with citrus goodness.
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BEST OF 2007: Fire it up, your grill that is. With the weather warming up it’s the perfect time to pull those barbeques out of the garage and get to grilling. This week on Bringing It Home were celebrating the best of 2007 with some of our best barbeque recipes. Laura and her family enjoy some quality time in their kitchen as they reminisce about their favorite chefs & favorite BBQ dishes. Emeril Lagasse gets things started with his Grilled Pork Chops covered in Sweet Bam B Q Sauce. Eric Ernest from BOA Steakhouse in Santa Monica is up second with his Bone-in Ribeye Steak, perfect with a grilled lobster tail. Last, but certainly not least is JR Rothenberger from JR’s Texas Bar-B-Que who makes the most amazing Smoked Brisket you’ve ever tasted. It’s so moist you can cut it with a fork. Join us for the Best BBQ of 2007.
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LAMB & ARTICHOKE: This week Bringing It Home is getting straight to the heart of the matter, the artichoke heart of the matter that is. Chef Tony Baker joins Laura on the kitchen set right in the middle of an artichoke field set just feet away from the majestic Pacific Ocean. Chef Tony’s recipes are delicious and fun and will convince anyone skeptical of trying the mysterious vegetable that it’s worth the risk. Try his recipes for a Fire Roasted Artichoke with Charmoula Mayonnaise or Pancetta Wrapped Lamb Loin served over Artichoke Ratatouille. Join Laura for a fun-filled lesson of artichoke 101.
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MUSHROOMS: This week on Bringing it Home with Laura McIntosh™, let us take you back to the Old Country of Italy. With the woodsy and rich tastes and textures of the many different varieties of mushrooms fresh from Monterey County, California, Corporate Chef Angelo Corvino finds it easy to match the perfect mushroom dish with any event all year round. During the show, Chef Angelo prepares Italian Stuffed Mushrooms, an easy and delicious appetizer for anyone to make, and a traditional Old World Italian Beef Braciola, hearty and warm for these chilly nights. We’ll also show you all the steps that go into growing the many wonderful types of mushrooms that Monterey Mushrooms offers and show you how to get them nice anf fresh!
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ALL AROUND THE WORLD: Mixing Hawaiian-themed cuisines with a fusion of tastes from Thailand, India, Japan, China and Europe, Master Chef Jean-Marie Josselin gives us a taste of his eclectic menu from Restaurant 808 Las Vegas. With a sister restaurant in La Jolla, Chef Jean-Marie’s restaurant concept is freshly shipped from Hawaii, and has been delighting guests with its one-of-a-kind signature appetizers, entrees, dim sum and tapas since the restaurants have been open at Caesar’s Palace and La Jolla. This week on Bringing it Home with Laura McIntosh™ we’ll let you experience this creative blend of cultural tastes when Chef Jean-Marie and his Executive Chef in charge of the Las Vegas restaurant teach us their innovative techniques. The dishes that Chef Jean-Marie and Chef Wes Coffel demonstrate 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 Jean-Marie 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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SEAFOOD: This week Bringing It Home is hanging out at the beach. Chef Rajko Marin from the Tadich Grill in San Francisco is cooking it up with fresh fish. Laura and Chef Rajko are having fun in the kitchen set just a few feet away from the spectacular Pacific Ocean in beautiful Castroville, California. The easy and delicious Cioppino recipe is sure to warm you up on a chilly night and the Poached Sea Bass Dalmatian Style is quick and fun to make for family and friends. Bringing It Home also heads up the California coast to Eureka to find out where everything fresh in seafood is coming out of the water at this time of year. Get ready for a show packed full of fishy fun.
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COWBOY COOKING: In the days of the Wild West, cowpokes in the know had their sights set not on
being head cowboy, but master of the chuck wagon. You see, a cowhand out on the range earned about a dollar a day, but the cook earned twice that wage! The “cookie,” as a cowboy chef was often called, was paid so well because the success of the cattle drive depended greatly on his ability to keep the crew well fed, happy, and healthy. And if anyone knows how to rustle up some great grub, it’s legendary Texas gourmet Tom Perini. In 1983, Perini’s love for ranch life and cowboy cuisine led him to leave his days
out on the range behind and open the Perini Ranch Steakhouse on his family’s working cattle ranch.
Food critics around the country count the down home barbecue at this rustic ranch eatery as an experience not to be missed, and Perini’s skills have been showcased everywhere from the Whitehouse to the James Beard House. Laura is honored to host Tom Perini this week on Bringing it Home, as he serves up some simplistic chuck wagon recipes that are sure to be favorites of the entire family. So circle the wagons and be sure to catch this week’s episode, because on the menu are Navajo Tacos, Smoky Chipotle Cowboy Chili, and Caroline’s Fruit Crisp.
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VALENTINES DAY STRAWBERRIES: Every February, millions of people exchange gifts all in the name of St. Valentine. This week Bringing It Home is celebrating the lover’s holiday with giant, juicy red strawberries. Chef Steven Sumner from the Rancho Valencia Resort joins Laura on the kitchen set to create some amazing and sweet treats. We’ll also head out into the middle of a strawberry field to show you how the farmers work so hard to grow these perfect berries. So, from Tuxedo Dipped Strawberries to Strawberry Brie Kisses and even a Strawberry Vol-Au-Vent you're sure to find a delicious recipe that will show that special someone in your life just how important they are!
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NAVEL ORANGES: Winter is here and many people are battling colds and flus. What better way to get healthy then to add a little vitamin c to your diet. This week Bringing It Home is making it easy and fun to get well. We’ve invited Chef Wally Joe all the way from Tennessee to share his unique recipes using navel oranges. Try his zesty Orange Shrimp Fennel Salad or warm up with Citrus Italian Pork Tri-tip with Tomato Salad. We’ll also take you straight into an orange grove to show you why growing the perfect orange isn’t as easy as you think! Join Laura for a show packed with citrus goodness.
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CHILEAN AVOCADOS: This week Bringing It Home is going on the road to find the freshest avocados in the world at this time of year. We’re flying over the ocean to South America to spend some time in the beautiful Chilean countryside where right now avocados are in the middle of the harvest. Laura will also be joined by Chef Eric Ernest from BOA Steakhouse in Santa Monica. He’ll share some easy recipes using peak of season alligator pears that you can do at home. Get out your passports and get ready for an international journey the Bringing It Home way.
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BIG ISLAND LUAU: This week Bringing it Home with Laura McIntosh™ joins in the festivities of a traditional Hawaiian gathering at the Hilton Waikoloa Village on Hawaii’s Big Island. Laura enlists Chef Wilhelm Pirngruber, executive chef of the Waikoloa Village, to lead our look at the luau with his mouthwatering island recipes of Red Curry Shrimp in a Pineapple and Macadamia Nut Baked Opakapaka. Originally from Linz, Austria, Chef Willie attributes his culinary creativity and diversity to his extensive travels. Lending his passion for food to the kitchens of five-star hotels in Switzerland, Germany, Mexico, Chile, Puerto Rico, and Chicago, Chef Willie is well known for both his easy-going attitude and wonderful sense of humor. Catch a taste of his contagious passion for food as we celebrate, Hawaiian style!
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CITRUS & PORK: This week Bringing it Home with Laura McIntosh invites you to join Laura and Executive Chef David Reardon of the Bacara Resort in cooking with fresh Citrus and Pork. The beautiful Bacara Resort is also an extensive ranch consisting of 450 acres of fresh citrus, which is perfect for today’s fresh off the tree recipes. Chef Reardon is “cookin’ it up” nice and fresh with Citrus and Pork, and to start us off Chef and Laura prepare a Pork Scallopine with Lemon Caper Sauce. Next on the list is Roast Pork in a Citrus Mustard Sauce and last we are going to enjoy Sautéed Pork Cutlets with Citrus Frangelico sauce. Who knew Citrus and Pork tasted so great together? If you want some fresh and exciting new dinner ideas be sure to check out Bringing it Home this week in beautiful Santa Barbara, CA.
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SPINACH & SOY: Ring in the New Year right! January is healthy eating month and for those of you trying to get back in shape after the holidays this is the show to help you do it. This week Bringing It Home heads to Santa Barbara and the beautiful Bacara Resort and Spa. Laura welcomes Chef Andrew Gibson from The Spa Café with some of his quick, easy and fun recipes. Try the Miso Soup with Tofu and Spinach, Spinach Tofu Salad with Spicy Miso Dressing or the Baked Tofu with Wilted Spinach and Peanut Sauce. The recipes are delicious and healthy and sure to get you on the right foot in 2008. Join us for lots of fun from one of the most spectacular views along California’s coastline.
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NEW YEARS EVE: Happy 2008! This week Bringing It Home is in the entertainment capital of the world to celebrate New Years. Laura goes behind the scenes at Wynn Las Vegas to find the most delicious food, the best in festive cocktails and of course the most exciting of Vegas shows. Enjoy recipes from Chef Paul Bartolotta from Bartolotta Ristorante di Mare and Chef David Walzog from SW Steakhouse, plus a fun champagne cocktail from mixologist Patricia Richards. Laura also goes back stage with the cast of Le Réve for a unique look at what is takes to put together one of Vegas’ hottest shows. Join us for a spectacular celebration to ring in 2008.
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HOLIDAY BY THE BAY: This week on Bringing it Home we are taking you to beautiful San Francisco CA, where Chef James Ormsby, of Jack Flagstaff Restaurant, prepares seafood fit for the holidays! That’s right, we are cooking up Baby New Potatoes with Caviar and Crème Fraiche, Ahi Cones, and New Red and White Smashed Potatoes with Fresh Dungeness Crab. These recipes not only taste excellent, but they provide a bit of class to your holiday dinner parties!
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IRISH CHRISTMAS: This week Bringing it Home invites you to join us for an Irish Christmas celebration! Our host, Chef Joseph Koniski, at the Nine Fine Irishmen pub in Las Vegas, ensures our good time with his gracious holiday spirits and his fit-for-a-feast fare. In Ireland, it’s a tradition to leave mince pies and a bottle of Guinness out as a snack for Santa. Bringing it Home with Laura McIntosh™ has Guinness at its fingertips in this authentic Irish pub, named for the courageous revolutionaries known as The Young Irelanders. The Nine Fine Irishmen stood ready to protect their country after the Paris revolution of February overthrew Louis Philippe and a wave of revolution spread across Europe causing the sudden collapse of established regimes. Commemorating these men, the Nine Fine Irishmen pub is today a place that celebrates Ireland and The Young Irelanders with superb cuisine based upon the fertile and un-spoilt ingredients grown in Ireland. Chef Joseph has fun with Ireland’s bounty and creates a masterful mix of tradition and today in the recipes he prepares on the show. With a traditional Colcannon Soup to start and Stuffed Roasted Pork Loin with Irish Mist Glaze as the main attraction, you’ll barely have room for dessert: Bailey’s Irish Cream Pots. Don’t eat too much, because this is only the beginning of the traditional Irish Christmas celebration. The official Christmas season in Ireland doesn’t end until January 6th, the Feast of Epiphany (also known as "Little Christmas"). As the name suggests, there is a feast on that day and it's also that day that the Christmas decorations are taken down. Prepare your own feast with Chef Joseph’s recipes!
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HOLIDAY BY THE BAY: This week on Bringing it Home we are taking you to beautiful San Francisco CA, where Chef James Ormsby, of Jack Flagstaff Restaurant, prepares seafood fit for the holidays! That’s right, we are cooking up Baby New Potatoes with Caviar and Crème Fraiche, Ahi Cones, and New Red and White Smashed Potatoes with Fresh Dungeness Crab. These recipes not only taste excellent, but they provide a bit of class to your holiday dinner parties!
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BEEF FOR THE HOLIDAYS : The holidays are upon us and with friends and family gathering together it’s time to start thinking about how to feed them all. This week Bringing It Home is getting in the spirit in the middle of the beautiful vineyards at the Gundlach-Bundschu winery in Sonoma, CA. Chef Dana Jaffe from Saddles Restaurant is joining Laura to share her recipes for preparing the perfect Prime Rib and a Three Potato Gratin. Join us for all the festivities and a whole lot more.
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GOBBLE GOBBLE! This week we bring you a special Thanksgiving show from “the happiest place on earth.” That’s right! We are in Disneyland with Executive Chef Andrew Sutton from The Napa Rose Disneyland Resort. Chef Sutton helps to prepare us for the holidays by fixing up some unique recipes that are a great twist on the traditional Thanksgiving Day meal, or a creative way to use up those turkey leftovers in the days that follow. Learn how to prepare a light Holiday Citrus Turkey Salad, hearty Grilled Turkey Breast on a Ragu of Roast Carrots, and finally, delicious Turkey Raviolis with Sautéed Carrots. Join us as we kick off the holiday season with these incredible recipes and a whole lot more!
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"Holiday Appetizers" The best presents come in small packages. That’s true for gifts and for food. This week Bringing It Home is featuring cheese and small plates. With these Holiday Appetizers your guests get to try just a bite of each thing on your menu. Joining Laura is Chef Darren McRonald from the West County Grill in Sebastopol, CA. Chef Darren’s getting “cheesy” with his Mozzarella in Carrozza with Anchovy and his Pears Baked in Sangiovese with Mascarpone. Just in time for the holidays we’re also learning about British cheeses and how to create an easy and unique cheese platter that will wow your party guests.
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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. The husband and wife team bring their unique twist to different kinds of dishes featuring walnuts and fowl to the kitchen set. First Molly mixes up a simple dish of soft ripened goat cheese, caramelized beets and walnuts. Then it’s Michael’s turn as he shows Laura how to create a mouth-watering grilled Cornish game hen with walnut bread stuffing. 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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AUTUMN APPLES: Join Laura and Ercolino Crugnale, Executive Chef of the Carneros Bistro at The Lodge at Sonoma, as they prepare some easy, straight from the farm, recipes. That’s right, we are in the middle of the beautiful Dutton Ranch apple orchard, in Sebastopol, CA., where the delicious smell of apples is truly overwhelming and the key ingredient to each of our mouthwatering dishes is only a reach away. Chef Crugnale begins with a Butter Lettuce Salad with Granny Smith Apples, onto Grilled Salmon with Granny Smith Apples and Wild Mushrooms for a hearty finish
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FRESH FRENCH FAST: Do you ever feel like something gourmet but shy away because the thought of an elaborate day in the kitchen is just too much to handle? Well throw that doubt away and join Laura and Chef Philippe Trosch, of the Ventana Room in Tucson, Arizona, as they bring you fabulous French food, without the headache. Chef Trosch, originally from Biarritz, France, has recently been a guest at the Aspen Food and Wine, demonstrating his home cooking made easy. Sharing with us his recipes for Seedless Grape Gazpacho with Tomato Mozzarella, Roasted Romaine Heart with Shallot Red Wine Reduction and Olive Oil, and Romaine Salad with Spanish Cabra Goat Cheese and Grapes.
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POTATOES AND PORK: The colors of Autumn are upon us: gold, red, yellow and varying shades of copper fall from the trees and crunch beneath our feet as we walk through the cool air. The abundance of rich color abounds also in this week’s recipes as Bringing it Home with Laura McIntosh™ features Yukon Gold, red and white potatoes with premium pork. Herve Glin, Executive Chef at Prime 10 Steakhouse in Rancho Mirage, CA, makes sure these potatoes taste as good as they look in rich and warm recipes like his Grilled Pork Tenderloin with Wild Mushroom Potato Risotto and his Pork Chop "Picatta" on Gorgonzola Mashed Potatoes. Join us!
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TRICK OR TREAT: Smell my feet. Give me something good to eat. We most certainly will! Bringing it Home with Laura McIntosh™ has the best-tasting treats for the Halloween holiday and we’re teaching you how to make them yourselves on this week’s show. From the sweetest candied and caramel apples to the creepiest shrunken apple heads, Chef Carrie Skromme will show you how to make the tastiest treats for your Halloween tricksters. Carrie is the owner of her own pastry company, Candied Apple Pastry Company, in Julian, California. Carrie makes it easy and fun to create festive Halloween recipes, including the glittering Harvest Apple Cake with icing made of real gold, and even gives us her recipe for one of Julian’s famous apple pies!
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FALL HARVEST: Joining Laura this week to cook up some delicious recipes is Executive Chef Nash Cognetti of Tra Vigne Restaurant in St. Helena. They have prepared these recipes just in time for Fall using delicious summer and winter Squash. You’ll find Chef Nash really brings some authentic Italian flare to the dishes along with his great personality. The “Zucchini Tagliatelle” puts a fresh, but delicious twist on “pasta.” Laura also heads out into the squash field with Art Perry from Perry and Sons to find out exactly how the squash make it from the field to your table nice and fresh. Join us for a fun and exciting show this week on Bringing it Home!
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GRAPES: Joining Laura this week to share his fresh ideas on cooking with grapes is Chef Govind Armstrong, co-owner and executive chef of Table 8 restaurant and lounge. A cosmopolitan blend of New York energy with a Los Angeles approach, Table 8 features market-fresh California cuisine that highlights Chef Govind’s passion for seasonal ingredients. Catch this up-and-coming culinary star presenting innovative dishes for fine dining with the laid-back attitude that only a native Angeleno can. Grab some fresh grapes of your own and try your hand at Foie Gras Stuffed Quail with Butter Lettuce, Meyer Lemon Relish, and Crimson Grapes; Torn Pasta with Sardines, Thompsons Grapes, and Braised Fennel; or Liberty Farms Duck Breast with Roasted Autumn Royal Grapes and Hazelnuts.
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PERFECT PEARS: This week on Bringing it Home we are taking you to beautiful Sebastopol, California, where Chef James Corwel joins us to prove that there is more than one way to eat a pear! If you are a known sweet tooth you will definitely enjoy Chef Corwel's Pear Tart, and for those of you trying to keep things light, try the apple and pear salad. We will also be making our way out to a lush pear orchard where Laura will meet with the growers from Elliot Farms. And stick around as Laura pair’s these delicious pear recipes with the Director of North Coast Winemaking for E&J Gallo Winery, Wayne Donaldson. All this and a whole lot more this week on Bringing it Home…
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VIVA MÉXICO AND MEXICAN CUISINE: Bringing it Home with Laura McIntosh™ remembers Mexico’s fight for independence with a celebration of the culture’s cuisine and a fresh perspective for the future. Preparing such recipes as Chilled Seafood Ceviche and Grilled Monterey Bay Salmon with Achiote Rice Stuffed Chiles, Grilled Prawn Salsa and Cilantro Cream, Chef Robert Mancuso mixes fresh, local ingredients with traditional Mexican spices. Make these recipes with us and enjoy the spicy, flavorful tastes as well as the good times with host Laura McIntosh and Chef Robert. A mainstay as Executive Chef at The Sardine Factory, just steps away from Monterey’s Cannery Row, Chef Robert can always find the freshest catch of the day and offers some ways to fire up some delicious seafood recipes in honor of Mexican Independence Day.
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BBQ All Year Long…There are about as many styles of barbecuing as there are opinions - everyone's got their own! We at Bringing it Home certainly have our own too, “we love it!” Certainly, the most talked about style of turning up the heat outdoors is a Texas Style barbeque. We decided to hunt for the best Texas style barbeque around and we found it! The most authentic Texas style barbeque was right here close to home in Sacramento, California at JR’s Texas Bar-B-Que. Join JR and Laura this week as they cook up some Texas style grub and demonstrate how easy it is -and tasty too! You know…one of the best things we discovered about barbeque other than how great it tastes is that we can do it all year round. Join us!
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A Bushel of Fun…Sweet summer corn, we are buying it up by the bushels! So this week on Bringing It Home we decided to search for some of the best, most fresh summer corn around…and we found it right here in our own backyard at Alan Simonis Ranch in Dixon, CA. This hand-picked sweet summer variety is hands down the best tasting corn you can find! To cook it up nice and fresh we’ve invited Executive Chef Janine Falvo of the Carneros Bistro and Wine Bar. With her fun energy and creative culinary expertise it didn’t take Janine long to create some fun and tasty recipes that we can prepare easily at home. You won’t want to miss this show featuring fresh, sweet summer corn so check out our mouth-watering recipes this week on Bringing It Home.
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EMERIL'S TOMATOES: Beautiful, Juicy, Red, Green or striped tomatoes, that’s what’s fresh today on Bringing It Home. Tomatoes popularity and consumption has grown in massive numbers over the past decade. It’s funny to think that at one time, in the early 16th century, tomatoes were considered poisonous, and unedible…Just tell that to Emeril Lagasse our guest chef this week cooking with his very own tender, juicy and yes very sweet tomatoes. These delicious tomatoes fill Emeril’s recipes with amazing taste and flavor. Join us for these mouthwatering recipes with my dear friend Emeril Lagasse.
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SUMMER SWEETS: Ah, dessert. Some days it seems that it is never too early or late to bite into a sugary snack. That’s why this week we are utilizing the sweetness of the cherry and bringing home recipes that can fulfill any sweet tooth, any time of the day. Join us as we head out to the fresh cherry orchards of Linden, California, where Pastry Chef Leslie Mackie, of Macrina Bakery and Café in Seattle, Washington, whips up some beautiful, mouthwatering desserts. Whether it is the buttery taste of her La Dolce Gorgonzola with Fresh Cherry Compote, or her rich Chocolate and Brandied Cherry Tart, you are sure to find the flavor you are looking for. Also join Laura as she makes her way to Wenatchee, WA where she meets up with Kyle Mathison of Stemilt Growers to talk all about cherries. And for a special treat Jan Mathison, wife of Kyle, whips up her family's secret Cherry Pudding recipe for all to enjoy. You don't want to miss it!
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WATERMELON: We’ve got watermelons, All-American Steamboats, and one of America’s most well known chefs, Paul Prudhomme, to make sure this week’s show is a full-blown celebration! Starting the show off with a splash, Laura is all aboard one of six remaining steamboats left in the nation that is still powered by steam. We’ll discuss the importance of the great Mississippi River and waterways in delivering and shipping produce and other food sources to and from all parts of the country. One of the most popular products was the all-mighty watermelon, used on this week’s show in three out-of-this-world recipes from the world famous, Chef Paul Prudhomme. Preparing everything from a Green Pizza with Fresh Watermelon Slices, to a New Orleans classic Bronzed Chicken Breast with Watermelon Sauce and an Angler’s Wife Salad with Pickled Watermelon Rind, you’re sure to find something you love in Chef Paul’s recipes!
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CHERRIES: This week we are in the colorful cherry orchards of Linden, CA., where Chef Bob Hurley and Pastry Chef Karen Hatfield joins Laura for half hour dedicated to cherries. By adding different cherry garnishes to our premium pork, Chef Hurley creates unique, easy to make dishes, perfect for a quiet night at home, or a fancy dinner party. Leslie Mackie will also be joining us to create the best Sour Cherry Sangria in town! Join us!
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TREE FRUIT: Peaches, plums and nectarines have never been sweeter than right now! The warm rays of the summer sun shine down on the set of Bringing it Home with Laura McIntosh™ as we learn from up and coming star chef John Jackson, Executive Chef and Co-owner of West Hollywood’s newest place-to-be, Mix restaurant. Housed in a Hampton-style “homey” looking building, perched on the corner of Crescent and Santa Monica Blvd., Mix restaurant features Mediterranean flavors from Italy, Portugal and Spain. We’ve managed to whisk Chef John Jackson out of the kitchen at Mix and are lucky to have him on the Bringing it Home™ kitchen set in a fresh peach orchard in the Central Valley of California. Extremely familiar with using only the freshest produce available, Jackson is excited to experiment with cooking outside for a change, and brings us fresh recipes, beautiful presentation and a great sense of humor. With some fresh fruit recipes directly from the Mix restaurant menu, Chef John mixes up Nectarine Soup and Pan Seared Scallop Plum Risotto to make the most of the fresh fruit tastes.
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PUT SOME SPRING IN YOUR STEP: Tony Bonacki, executive chef of Luna Park in Los Angeles, gives Laura a great reason to dust off the barbecue and stock the kitchen with an array of fresh produce this week on Bringing it Home. To cure her spring fever, Laura has set up shop in the middle of a picturesque cabbage field in Camarillo, the perfect location for Chef Tony’s fresh take on spring greens. Try his signature Luna Park Cobb Salad or spice things up with his Chicken Achiote, Corn on the Cob with Chili Butter, and Mixed Greens with Lemon Dressing. Taking advantage of fresh and easy packaged greens, Chef Tony packs an abundance of flavor into simple, quick recipes that are suitable for any night of the week.
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HAMBURGERS: On this weeks show we’re grilling! Laura and Norman Kolpas, Co-Author of Williams Sonoma Cookbook Series, are cooking up some delicious hamburgers down at Camp Pendleton in Oceanside, California. This week Laura and Norman will be grilling up some mouth-watering burgers. First on the menu we will be preparing some delicious Pizzaiola Burgers, followed by some tasty Smoky Ham and Cheese Beef Burgers. We will also be pairing our burgers with some great wine. You don’t want to miss it!
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SHIPS AHOY! Come aboard this week as Bringing it Home takes you to the fresh, salty coast of Monterey, CA, where our friend Chef James Waller, Executive Chef for the beautiful Monterey Plaza Hotel and Spa, teaches us how to prepare seafood at its finest! Chef Waller has been with the Monterey Plaza Restaurant since 1997 and says that “the abundance of fresh foods available on the Monterey Peninsula makes it possible to develop menus that are simple, elegant, and exciting." Because of his dedication to excellence, Chef Waller has been awarded the Five Star Diamond Chef award for five consecutive years. We invite you to see for yourself, try one of these delicious recipes in your own kitchen, or visit his!
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SALMON: This week on Bringing it Home, Laura will be featuring two fabulous chefs to prepare for us some fresh, quick and easy Salmon recipes. To begin Executive Chef Ercolino Crugnale, of the Carneros Bistro at The Lodge at Sonoma will be preparing some Grilled Salmon with Gravenstein Apples and Wild Mushrooms. Following is Chef Jeffrey Jake, of Pebble Beach Resorts, joining Laura to whip up a fresh Monterey Bay Salmon Paillard with Central Coast Mixed Greens, Artichokes and Sweet Tomatoes Drizzled with Artichoke-Lemon & Olive Oil Emulsion. Also join Laura as she ventures all the way up to the Stikine River in Alaska to catch some fresh King Salmon. You won’t want to miss it!
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FATHER FARE: Let’s face it, finding the perfect present for Pops isn’t always the easiest thing to do. This year, stop stressing over that perfect gift and prepare a delicious dinner! Bringing it Home is ready with some tasty and easy recipe ideas for a Father’s Day feast. These recipes aren’t too sweet for dear old Dad and require only a novice chef for simple preparation. Our guest chef Evan Treadwell of the Gardens of Avila Restaurant at Sycamore Mineral Springs Resort in San Luis Obispo, creates a menu that is rich, sophisticated, and aged to perfection like the fine J. Lohr wines with which we pair them. Cooking from the Hilltop Vineyard at J Lohr Winery in Paso Robles, CA, Chef Treadwell creates Kalamata Olive-Sun-Dried Tomato Tapenade, Prawn, Citrus and Green Olive Salad with Aged Sherry Vinaigrette, and Grilled Salmon with Orzo Pasta and Dijon Mustard Olive Butter. Join us!
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TOMATOES AND PORK: They say that breakfast is the most important meal of the day, and, let’s face it, most of us don’t treat it as such. This week, Chef Sam Marvin, Executive Chef of Le Dome in West Hollywood, California, joins Bringing It Home, inviting us to change our breakfast ways. Their quest for a mouth-watering, healthy, breakfast have brought Chef Marvin and Laura to Camarillo, California, where Chef Marvin prepares his own family recipe for a Moroccan Breakfast. This succulent dish is filled with steaming pork sausage, red and green pepper, onions, tomatoes and eggs. But the cooking doesn’t stop there! Once we have learned about how to get a healthy start to our day, Chef Marvin prepares a Stuffed Pork Chop with Tomato Salad. The beautiful Tomato Salad makes the perfect bed for the sizzling pork chop, stuffed with proscuitto, provolone, and sage. Not only does this charming meal taste great, but the cook time is less than twenty minutes! Rosemount Estate also joins Bringing It Home to educate us on the perfect wine for this delicious meal.
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WARM YOUR HEART: This week on Bringing it Home with Laura McIntosh™ Executive Chef Bunyan Fortune of the La Playa Hotel in Carmel, California, shows us two heart- and belly-warming recipes that remind us of the home-cooked meals that Mom used to make. Some fresh ingredients featured in this week’s recipes are Moran’s juicy, lean ground beef and crisp Hearts of Romaine lettuce. In the mix of the harvest of these Hearts of Romaine at one of Tanimura and Antle’s lucrative lettuce fields in the salad bowl of Salinas, CA, we’ve set up shop and are turning up the heat to make some delicious comfort food. On the menu is a warm and crunchy Spring Roll Taco Salad, a simple recipe for any weekday dinner. Next up is a Provincial California Meatloaf recipe, the most flavorful, moist, meatloaf we’ve tried!
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MUSHROOMS: Triple Pepper Crusted Filet of Beef Stuffed with Mushrooms; Grilled Teriyaki Beef Kabobs; Porcini Crepes. Sound appetizing? On this week’s episode of Bringing it Home with Laura McIntosh ™ Executive Chef Kimball Jones and Pastry Chef Richard Perot of The Carneros Inn in Napa, CA, prepare these magical mushroom recipes and show us how to make gourmet easy! Chef Jones and Chef Perot spend half of their time at the hotel’s restaurant, The Hill Top Dining Room, and half at the trendy Boon Fly Café, which means that creativity, fresh resources, and preparation need to be taken care of at an extremely quick pace! Who doesn’t need to learn how to prepare great-tasting meals in no time? Join us and learn how to take this potassium- and mineral-fortified plant, and turn it into a five star meal for your family and friends.
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A IS FOR AVOCADOS: Irresistibly delicious and incredibly versatile, California avocados can lend a fresh face to just about any meal. To demonstrate some delectable ways avocados can impress your friends and satisfy your palate, Laura invites a special guest to join her this week on Bringing it Home. B is for BOA. Chef de Cuisine Eric Ernest from BOA Steakhouse in Santa Monica steps away from his kitchen and into ours, located this week amidst gorgeous avocado groves at the historical Rancho Santa Clara del Norte in Oxnard, CA. BOA in Santa Monica, a newly opened eatery overlooking the Pacific, is sure to be as legendary as its West Hollywood counterpart, boasting a menu of superior steaks and seafood and inventive cocktails. C is for Choices. With assistance from Chef Larry Greenwood, Chef Eric prepares favorites from both surf and turf on the show, crowning each selection with fresh Hass avocados. Choose from Hand Cut Ahi Tuna Tartare, Maine Lobster, or BOA Steakhouse Signature Bone-in Rib Eye Steak.
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STRAWBERRIES: “Strawberry fields forever….” Yes, this pretty much sums up the breathtaking view of rolling green hills and acres and acres of Strawberry farmland you will witness on this mouth-watering show. Chef Brandon Miller of Stokes Restaurant joins Laura in Watsonville California, as he whips up some fabulous recipes using some of the largest, most perfectly red strawberries we have ever seen. Chef Miller cooks up a “Coco Pazo” also known as Crazy Strawberry along with a Strawberry Tart. Also joining Laura today Jeffery Moran of Level Vodka serving up a Strawberry Bellini.
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TOMATOES IN TUSCANY: Ok, so Bringing it Home didn’t make it all the way to Tuscany this week, but we are at beautiful Lloyd-Butler Avocado Ranch in Oxnard, CA. Featuring a gorgeous hillside landscape centered by lush avocado groves, the stunning scenery at this ranch just may have you convinced you’re on holiday in Italy. To satiate your appetite for a little European flavor, Laura has invited Chef Brandon Boudet from Dominick’s Restaurant in West Hollywood to share some of his Italian favorites. A fresh alternative to spaghetti and meatballs, Chef Brandon prepares some savory Rice Balls with Roasted Tomatoes and Mozzarella and a Whole Grilled Fish with Charred Cherry Tomatoes and Leeks. With Eurofresh tomatoes fresh from the vine, Chef Brandon shows how easy an Italian-style family meal can be.
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TOMATOES AND PORK: They say that breakfast is the most important meal of the day, and, let’s face it, most of us don’t treat it as such. This week, Chef Sam Marvin, Executive Chef of Le Dome in West Hollywood, California, joins Bringing It Home, inviting us to change our breakfast ways. Their quest for a mouth-watering, healthy, breakfast have brought Chef Marvin and Laura to Camarillo, California, where Chef Marvin prepares his own family recipe for a Moroccan Breakfast. This succulent dish is filled with steaming pork sausage, red and green pepper, onions, tomatoes and eggs. But the cooking doesn’t stop there! Once we have learned about how to get a healthy start to our day, Chef Marvin prepares a Stuffed Pork Chop with Tomato Salad. The beautiful Tomato Salad makes the perfect bed for the sizzling pork chop, stuffed with proscuitto, provolone, and sage. Not only does this charming meal taste great, but the cook time is less than twenty minutes! Rosemount Estate also joins Bringing It Home to educate us on the perfect wine for this delicious meal.
Recipes
