 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.
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 ASPARAGUS: It’s time for a little supper from the sea this week as Chef Chris Garnier of Roy’s Restaurant in New Port Beach joins Laura in Oxnard, California. With over thirty locations, Roy’s Restaurant is famous for its fresh seafood, Hawaiian roots, and unique “Hawaiian fusion” of exotic spices mixed with fresh ingredients. This week we find the perfect pair in fresh seafood and crisp asparagus. It is MAIKAI’ (excellent), as they say in Hawaii. Join us as we partake in the making of the flavorful Pan Fried Lobster and Dungeness Crab Stuffed Seafood Tofu with Truffle Soy Grilled Asparagus and Baby Corn Salad, followed by the succulent Steamed Prawn and Asparagus Tofu Pockets with Sizzling Soy. These mouth-watering dishes contain not only a hint of that original Hawaiian flavor, but they filled with fresh flavor as well, and it doesn’t get any better than fresh!
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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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 Spring: Fresh, easy, and always ready, Ready Pac ® provides the perfect variety of blends to fit your springtime cravings! The versatility of Ready Pac blends presents endless opportunity as Chef Jeffery Jake, of Pebble Beach Resorts, joins Laura in a creative half hour dedicated to the possibilities of lettuce! Monterey Bay Salmon Paillard with Central Coast Mixed Greens, Artichokes and Sweet Tomatoes Drizzled with Artichoke-Lemon & Olive Oil Emulsion is the perfect salad for lunch or dinner. If you’re looking for something to start with, Chef Jakes Mixed Central Coast Lettuces with Toasted Pita Triangles and Potato-Garlic Dip with Capers Skordalia Me Kapari is the perfect appetizer. Join us as we prepare these hearty salads in beautiful Watsonville, Ca.
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 SPRINGING UP SPEARS: Asparagus spears, that is. As the first fresh veggie to become available this season, the arrival of asparagus goes hand in hand with the inauguration of spring. Celebrating the warmer weather and the great green outdoors, Bringing it Home has some refreshing recipes for this spring staple. Chef James Mbugua joins Laura in Camarillo, CA to share an Easter Asparagus and Ham Bake, perfect for your family gatherings or even for giving holiday leftovers new life. And since we know you’ve been waiting all winter to take your cooking outdoors, Chef James will give you some tips on grilling up the freshest vegetables of the season for a brilliant spring side dish. Of course, we’ll also give you the dirt on growing these scrumptious spears, straight from the farmer’s fields. Then, don’t miss Laura’s field trip to the gorgeous Beringer Vineyards, the oldest continuously operating winery in Napa Valley.
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 MORE THAN JUST GUACAMOLE: If you think avocados can only be used for a hearty bowl of chip dip, then we have a show for you! According to Chef Dee Nguyen, there are literally thousands of ways to prepare fresh California avocados, and he joins Laura this week to demonstrate a couple of his favorites. In conjunction with the California Avocado Commission, Chef Dee has developed delightfully refreshing recipes for this velvety textured fruit. He celebrates his Vietnamese heritage with an Avocado and Mango Smoothie, perfect for a healthy breakfast or, with the addition of a little rum, a sweet treat to end your day. And for the main course, don’t miss his stunning Spiced Pork Chop with Avocado and Pomegranate Salad. Laura brings you these recipes from the shade of a luxurious avocado grove in Irvine, where she’ll also get the dirt on avocado farming and nutrition. And, to top off your meal, Laura gets a great wine recommendation from Laurie Hook, winemaker at Beringer Vineyards.
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 CITRUS AND 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 new 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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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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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 Pace® Navajo Tacos, Pace® Smoky Chipotle Cowboy Chili, and Caroline’s Fruit Crisp.
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 SHOWING YOUR NAVEL: A healthy diet is one of the most effective ways to strengthen the immune system and reduce your risk of catching a cold. Citrus fruits are rich in vitamin C and antioxidants, which bolster the immune system and help the body recover from colds and flu. Eating a medium-sized Sunkist orange provides 130% of the recommended daily value of vitamin C, along with other beneficial nutrients like folate, potassium and fiber, and may help to fight off cold or flu. Citrus fruit also helps improve your spiritual health, refreshing your body and mind and relieving stress. The word "ascorbic," as in ascorbic acid (another name for vitamin C), means “no scurvy.” Long ago, many people suffered and died from a disease called scurvy, which included such symptoms as aching joints and loose teeth as well as some other horrific effects. Sailors were particularly known for coming down with scurvy during their long trips out at sea. In the last part of the eighteenth century, citrus fruit was taken along on English ships and the diet including citrus fruits eliminated the disease. 1932 brought the determination that ascorbic acid is a disease-fighting chemical found in many fresh fruits and vegetables, especially citrus. Today, California navel oranges are considered by many to be the best oranges in the world for eating out of hand. They have a meaty flesh, their thick rinds are easy to peel, the segments separate easily, and they have no seeds. All navel oranges have an opening at the blossom end that looks like a navel. This week on Bringing it Home we have some delicious, fresh citrus recipes that are sure to give you a dose of your recommended daily vitamin C. With Chef Wally Joe in the kitchen, you’ll find simple, healthy recipes packed with refreshing citrus. Try a zesty Orange Shrimp and Fennel Salad or warm up with Citrus Italian Pork Tri-tip with Tomato Salad.
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CITRUS SWEETS: If your sweet tooth has you gazing longingly at the sugar bowl, Laura’s coming to the rescue with a fresh fix. This week on Bringing it Home, Laura gets a lesson in confections from Executive Pastry Chef Ben Galang of Bacara Resort. In addition to its picturesque Santa Barbara coastal location, Bacara also boasts an extensive ranch. With 450 acres of fresh citrus and avocados and a 10-acre organic garden growing produce exclusively for the resort’s three restaurants, Bacara provides ample inspiration for the chef’s creativity. Taking advantage of the bounty of fresh citrus this month, Chef Ben uses delicious cara cara oranges in his unique creations. Between the Lavender Orange Marmalade, Cara Cara Orange Curd, and Candied Cara Cara Cup with Cranberry Custard and Vanilla Ice Cream, you’ll have satisfyingly sweet recipes to take you from a relaxed brunch to an elegant dessert, with a little something in between!
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 CHILEAN GRAPES: Although you may not typically think of February as being prime grape season, we’ve got gorgeous globes straight from the fertile vineyards of Chile to put some fruity flavor into our winter menus. Sharing 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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TIME TO TANGO WITH THE MANGO: Robert Root, Executive Chef of Orchid Restaurant in Morro Bay, puts Laura to work this week with three, mouth-watering mango recipes. This “King of Fruits,” turns out to be more versatile than expected, providing a healthy breakfast and dancing us right on into the evening with a flavorful dinner. Chef Root prepares a Mango Banana Breakfast Sundae, complete with cottage cheese, granola, and of course, the mango! His Spicy Chicken Satay with Mango Chutney is the ideal appetizer before stepping into Grilled Salmon with Mango Ginger Sauce, a dinner worth dancing for. Who knew that cooking with mangos could present so many different opportunities for flavor? Later, Laura joins Jerry Lohr, President of J. Lohr Vineyards, at his estate in Paso Robles, exploring the culture behind the vine. You won’t want to miss it!
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BEEF AND TOMATOES: This week Bringing it Home is on a mission to provide you with some great nutritious knowledge about lean cuts of beef and the best tasting recipes to incorporate into your New Year’s diet. Executive Sous Chef Marco Cavuoto from the Bacara Resort and Spa (www.bacararesort.com) in Santa Barbara, California whips up some rich and flavorful Italian dishes, to keep us healthy, without sacrificing the great tastes of the foods we love. The truth is that beef is an excellent source of five nutrients – protein, zinc, phosphorus, selenium, vitamin B12 – which actually help to tackle some major health issues, including improved bone health, prevention of anemia, healthy fertility and even maintaining muscle mass during weight loss. Combined with Santa Sweets grape tomatoes, these recipes couldn’t be healthier for you! Tune in!
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FIELD OF GREENS: 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. 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 Ready Pac’s 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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 LOW-CARB EATING: Cutting the carbs is the resolution rule for many of us who are working on a fresh and healthy start to the New Year. Even with a firm commitment, incorporating low-carb eating into your lifestyle can be tricky business. In busy families, part of the challenge of eating smart is getting the entire family on board with healthy food choices. One great way to gain the support of your family is by offering delicious meals that still help you stick to a nutritious diet. To help you along the way, all month long Bringing it Home with Laura McIntosh is serving up low-carb options that are sure to win the praise of your entire family. Chef Wally Joe teaches Laura how to create some appetizing, protein-rich dishes that are also fast, easy options to add some variety to your low-carb lifestyle. Plus, with Ready Pac’s pre-washed mixed greens salad blends on hand, you have no excuse for not making dinner with all of these fresh and flavorful ingredients. Catch this week’s episode to warm up the winter nights with a bowl of Hearty Chili or dine on a refreshing Portobello Mushroom and Goat Cheese Salad. And perfect for on-the-go gourmets, Chef Wally’s recipes are wonderfully simple and quick.
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 NEW YEARS EVE: This week on Bringing it Home with Laura McIntosh we are bringing you all the way to the Fabulous City of Las Vegas! Joining Laura this New Years Eve on the steps of the beautiful Picasso Bellagio Resort is Master Mixologist Tony Abou-Ganim. He will be sharing with us some of his fabulous drink specialties just in time for that New Years Party you’ve been planning. Tony will begin with the classic, Rock and Rye Spiced Cider Toddy followed by a warm holiday cocktail – a Tom and Jerry. Next on the list is Tony’s very own Hot Buttered Rum Mix, it has been known to make the toes tingle and the heart merry! We’re not stopping there Tony will also be sharing his Bourbon Nog recipe, along with a favorite by many a very beautiful and bubbly Yuletide Punch. You don’t want to miss this episode of fun and cheers to start off a fabulous New Year!
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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! Next, join us as we take you out to the docks to visit with Mr. Cincotta of Alioto-Lazio Fish Co. and learn a little more about the preparation and process of crabbing. Finally, we toast to the beginning of a delightful holiday season with premium Level® vodka!
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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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PEARS: This week on Bringing it Home we are taking you to beautiful Sebastopol, CA., where Chef James Corwel joins us to prove that there is more than one way to eat a pear! In fact he will show us recipes that will not only tempt you to be creative, but I’m sure will send you straight to the kitchen! 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. Also, stick around as we take you to the lush apple orchards of Washington where we’ll take you out to the pear fields with our grower Mark Roberts.
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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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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 Pace® Navajo Tacos, Pace® Smoky Chipotle Cowboy Chili, and Caroline’s Fruit Crisp.
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YOU SAY POTATO I SAY: Whatever your pronunciation, you are not going to want to miss this show. The “Chef to the Stars,” Gary Arabia of Global Cuisine Catering, joins Laura as they demonstrate how to make gourmet easy! Throughout Chef Arabia’s career he has discovered the importance of taking risks. His humble attitude continues to make the “food the star,” and because of this his food is celebrated by some of the most well known names in the business. On this weeks show he prepares Lobster Roll With Cabbage and Sweet Chili Dipping Sauce, and Seared Baseball Scallops With Shitake Mushrooms and Pan Seared Red Potatoes. These seemingly complex recipes are made easy as he takes Laura through each step. Want to get fancy tonight without jumping in over your head? Be sure to tune in!
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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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TIME TO TANGO WITH THE MANGO: Robert Root, Executive Chef of Orchid Restaurant in Morro Bay, puts Laura to work this week with three, mouth-watering mango recipes. This “King of Fruits,” turns out to be more versatile than expected, providing a healthy breakfast and dancing us right on into the evening with a flavorful dinner. Chef Root prepares a Mango Banana Breakfast Sundae, complete with cottage cheese, granola, and of course, the mango! His Spicy Chicken Satay with Mango Chutney is the ideal appetizer before stepping into Grilled Salmon with Mango Ginger Sauce, a dinner worth dancing for. Who knew that cooking with mangos could present so many different opportunities for flavor? You won’t want to miss it!
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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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SWEET ONIONS : Joining Bringing it Home with Laura McIntosh this week is Jonathan Hale, executive chef of Blue Point Coastal Cuisine. Specializing in the finest quality seafood for his signature dishes, Chef Jonathan has led Blue Point to become the premier seafood establishment located in San Diego’s historic Gaslamp Quarter. He also works wonders with sweet onions, as seen on this week’s episode when he puts a sophisticated twist on some traditional sweet onion favorites. Try his French Onion Soup and Onion Rings in Beer Batter with Garlic Aioli, and then catch Chef Jonathan’s special guest preparing Balsamic-Marinated Sweet Onions with French Green Beans, Proscuitto and Tomatoes.
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FIELD OF GREENS: 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. 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 Ready Pac’s 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. It’s beautiful fields of greens on this weeks Bringing it Home.
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ALL ABOUT APPLES: Have you ever noticed that apples are good almost any way they are prepared? Hot, cold, crisp, soft, sweet, and even slightly bitter; it seems hard to go wrong. To expand even more on the different ways you can prepare an apple, Chef Ercolino Crugnale, Executive Chef of the Carneros Bistro at The Lodge at Sonoma, joins Laura for a second time this season. Chef Crugnale whips up a Roasted Acorn Soup with Apples and an Apple Pistachio Crisp that will have you running to the fruit stand! This and a whole lot more!
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PEARS: This week on Bringing it Home we are taking you to beautiful Sebastopol, CA., where Chef James Corwel joins us to prove that there is more than one way to eat a pear! In fact he will show us recipes that will not only tempt you to be creative, but I’m sure will send you straight to the kitchen! 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. Also, stick around as we take you to the lush apple orchards of Washington where we’ll take you out to the pear fields with our grower Mark Roberts.
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GRAPES: This week on Bringing it Home, sharing 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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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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 SOMETHING’S FISHY: It may be a fishy subject, but albacore tuna goes way beyond the canned stuff used in sandwiches. Its a delicious and fresh addition to many dishes, from salad to traditional dinners, and can be cooked in a variety of different styles. Out fishing the waters of Southern California, Laura shows us first-hand how the fish is caught and how it gets to your table in a mere twenty four hours from the time it’s pulled out of the sea. Bringing it Home with Laura McIntosh™ and Chef Trey Foshee, Executive Chef of George’s on the Cove in La Jolla, California come to us from the windy, but beautiful Southern California coast in Oceanside at Camp Pendleton. If you don’t feel like making these dishes at home, visit Executive Chef Trey Foshee at George’s on the Cove in La Jolla, California. Having cooked at the James Beard House, Chef Foshee has a lot of experience cooking for a sophisticated, or picky, palate. Seared Albacore is always delicious, and Chef Foshee shows us inventive twists on the traditional recipes. If you feel like an Asian-inspired meal, then his Grilled Albacore, Soba Noodles, Radish Pods, Tokyo Negi and Cucumber with Lemon-Soy Vinaigrette will surely hit the spot. For a more Mediterranean twist, Chef Foshee’s Seared Rare Albacore with Ligurian Black Olive Smashed Potatoes and Shaved Young Artichoke Salad is a surprisingly easy and well-rounded dinner for the whole family.
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 PEACHES: This week on Bringing it Home with Laura McIntosh™ we invite Executive Chef Tim Woods of Echo Restaurant, to use fresh peaches in some exotic and flavorful end-of-summer recipes. Chef Woods creates some sweet dishes with ripe summer tree fruit. Starting with Pickled Peaches on Proscuitto, on to a Peach Cobbler, finishing with Peaches Poached in Bitter Almond Syrup and a Peach Fuzz Martini. All of these wonderful recipes are quick, extremely easy and delicious!
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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 Rancho Santa Clara del Norte 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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Best of 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. Mix is known for its succulent menu and sleek atmosphere that has been compared to Cape Cod and the Hampton’s. Chef Jackson decided to pursue his career in the culinary arts at a very young age and has since grown to be a well-respected part of the culinary world. Chef Johnson has worked in some of the top restaurants in the country and has been sought after for not only cooking, but also managing and consulting. Join us as we get a taste of Chef Jackson’s creative recipes, starting with Nectarine Soup and followed by Pan Seared Scallops with Plum Risotto.
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BAM!: On this week’s 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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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 Swift 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.
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 AMERICA’S FAVORITES FOR THE FOURTH OF JULY: We’re pulling out all of the stops to celebrate the nation’s birthday! 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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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.
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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, and using Bertolli’s smooth Mediterranean blends of olive oil, 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. We will also talk with Master Chef Nick Stellino, Bertolli’s creative counterpart, about cooking with different types of olive oil. Join us!
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YOU SAY POTATO I SAY: Whatever your pronunciation, you are not going to want to miss this show. The “Chef to the Stars,” Gary Arabia of Global Cuisine Catering, joins Laura as they demonstrate how to make gourmet easy! Throughout Chef Arabia’s career he has discovered the importance of taking risks. His humble attitude continues to make the “food the star,” and because of this his food is celebrated by some of the most well known names in the business. On this weeks show he prepares Lobster Roll With Cabbage and Sweet Chili Dipping Sauce, and Seared Baseball Scallops With Shitake Mushrooms and Pan Seared Red Potatoes. These seemingly complex recipes are made easy as he takes Laura through each step. Want to get fancy tonight without jumping in over your head? Be sure to tune in!
Recipes
CITRUS AND 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 new 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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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!
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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. Stokes Restaurant is located in Old Monterey CA, and is dedicated to prime regional produce. This dedication is evident in the tasteful, creative strawberry based recipes that Chef Miller presents. With thousands of strawberries, beautiful rolling hills, sweet and simple recipes, and a five star chef joining our own Laura McIntosh, this is not a show you’ll want to miss.
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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 Rancho Santa Clara del Norte 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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 AS AMERICAN AS APPLE PIE: Hot dogs, hamburgers and apple pie a’la mode. Bringing it Home with Laura McIntosh™ serves us America’s favorite foods with Chef Louis Lepe, Executive Chef of the Salt Creek Grille in Dana Point, California. On a kitchen set pitched in the middle of the Orange County Fairgrounds’ Centennial Farm, Chef Louis flips some juicy burgers made with Moran’s largest 1/3 lbs., All-Beef Patties. To sweeten the deal, a fresh summer salad with crisp apples from First Fruits of Washington and a fruity, apple vinaigrette is prepared. A simple dessert, perfect for your first backyard BBQ, is Chef Louis’ Apple and Goat Cheese-filled turnovers. Fresh, sweet, and American as apple pie, the recipe for these turnovers doesn’t require that you make a pesky piecrust! Join us as we cook up these delicious, all American recipes.
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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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Ready Pac Spring: Fresh, easy, and always ready, Ready Pac ® provides the perfect variety of blends to fit your springtime cravings! The versatility of Ready Pac blends presents endless opportunity as Chef Jeffery Jake, of Pebble Beach Resorts, joins Laura in a creative half hour dedicated to the possibilities of lettuce! Monterey Bay Salmon Paillard with Central Coast Mixed Greens, Artichokes and Sweet Tomatoes Drizzled with Artichoke-Lemon & Olive Oil Emulsion is the perfect salad for lunch or dinner. If you’re looking for something to start with, Chef Jakes Mixed Central Coast Lettuces with Toasted Pita Triangles and Potato-Garlic Dip with Capers Skordalia Me Kapari is the perfect appetizer. Join us as we prepare these hearty salads in beautiful Watsonville, Ca.
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ASPARAGUS: It’s time for a little supper from the sea this week as Chef Chris Garnier of Roy’s Restaurant in New Port Beach joins Laura in Oxnard, California. With over thirty locations, Roy’s Restaurant is famous for its fresh seafood, Hawaiian roots, and unique “Hawaiian fusion” of exotic spices mixed with fresh ingredients. This week we find the perfect pair in fresh seafood and crisp asparagus. It is MAIKAI’ (excellent), as they say in Hawaii. Join us as we partake in the making of the flavorful Pan Fried Lobster and Dungeness Crab Stuffed Seafood Tofu with Truffle Soy Grilled Asparagus and Baby Corn Salad, followed by the succulent Steamed Prawn and Asparagus Tofu Pockets with Sizzling Soy. These mouth-watering dishes contain not only a hint of that original Hawaiian flavor, but they filled with fresh flavor as well, and it doesn’t get any better than fresh!
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GREEN ONIONS: This week on Bringing it Home Chef Jeffrey Jake, of the Lodge at Pebble Beach, joins Laura as they “cook it up” with green onions. Chef Jake has been with The Lodge for over four years and has an extensive resume of prior accomplishments. With all of the hype we were excited to see what was on the menu! Join us to learn how to prepare his light, yet satisfying, Monterey Bay Salmon Paillard and the unique Alsatian Green Onion Tart. These recipes are not only creative, but they are easy, fresh, and fast! Also, stay tuned as we stop in for a visit with Phil Boskovich of Boskovich Farms. This and a whole lot more!
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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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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 Pace® Navajo Tacos, Pace® Smoky Chipotle Cowboy Chili, and Caroline’s Fruit Crisp.
Recipes
 You say Potato, I say: Whatever your pronunciation, you are not going to want to miss this show. The “Chef to the Stars,” Gary Arabia of Global Cuisine Catering, joins Laura as they demonstrate how to make “gourmet” easy! Throughout Chef Arabia’s career he has discovered the importance of taking risks. His humble attitude continues to make the “food the star,” and because of this his food is celebrated by some of the most well known names in the business. On this weeks show he prepares a Roasted Red Potato Salad, and Seared Baseball Scallops with Shitake Mushrooms and Pan Seared Red Potatoes. Of course with each of these recipes, the perfect side is the potato. These seemingly complex recipes are made easy as he takes Laura through each step. Want to get fancy tonight without jumping in over your head? Be sure to tune in!
Recipes
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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SHOWING YOUR NAVEL: A healthy diet is one of the most effective ways to strengthen the immune system and reduce your risk of catching a cold. Citrus fruits are rich in vitamin C and antioxidants, which bolster the immune system and help the body recover from colds and flu. Eating a medium-sized Sunkist orange provides 130% of the recommended daily value of vitamin C, along with other beneficial nutrients like folate, potassium and fiber, and may help to fight off cold or flu. Citrus fruit also helps improve your spiritual health, refreshing your body and mind and relieving stress. The word "ascorbic," as in ascorbic acid (another name for vitamin C), means “no scurvy.” Long ago, many people suffered and died from a disease called scurvy, which included such symptoms as aching joints and loose teeth as well as some other horrific effects. Sailors were particularly known for coming down with scurvy during their long trips out at sea. In the last part of the eighteenth century, citrus fruit was taken along on English ships and the diet including citrus fruits eliminated the disease. 1932 brought the determination that ascorbic acid is a disease-fighting chemical found in many fresh fruits and vegetables, especially citrus. Today, California navel oranges are considered by many to be the best oranges in the world for eating out of hand. They have a meaty flesh, their thick rinds are easy to peel, the segments separate easily, and they have no seeds. All navel oranges have an opening at the blossom end that looks like a navel. This week on Bringing it Home we have some delicious, fresh citrus recipes that are sure to give you a dose of your recommended daily vitamin C. With Chef Wally Joe in the kitchen, you’ll find simple, healthy recipes packed with refreshing citrus. Try a zesty Orange Shrimp and Fennel Salad or warm up with Citrus Italian Pork Tri-tip with Tomato Salad.
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CITRUS AND 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 new 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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LOW-CARB EATING: Cutting the carbs is the resolution rule for many of us who are working on a fresh and healthy start to the New Year. Even with a firm commitment, incorporating low-carb eating into your lifestyle can be tricky business. In busy families, part of the challenge of eating smart is getting the entire family on board with healthy food choices. One great way to gain the support of your family is by offering delicious meals that still help you stick to a nutritious diet. To help you along the way, all month long Bringing it Home with Laura McIntosh is serving up low-carb options that are sure to win the praise of your entire family. Chef Wally Joe teaches Laura how to create some appetizing, protein-rich dishes that are also fast, easy options to add some variety to your low-carb lifestyle. Plus, with Ready Pac’s pre-washed mixed greens salad blends on hand, you have no excuse for not making dinner with all of these fresh and flavorful ingredients. Catch this week’s episode to warm up the winter nights with a bowl of Hearty Chili or dine on a refreshing Portobello Mushroom and Goat Cheese Salad. And perfect for on-the-go gourmets, Chef Wally’s recipes are wonderfully simple and quick.
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TIME TO TANGO WITH THE MANGO: Robert Root, Executive Chef of Orchid Restaurant in Morro Bay, puts Laura to work this week with three, mouth-watering mango recipes. This “King of Fruits,” turns out to be more versatile than expected, providing a healthy breakfast and dancing us right on into the evening with a flavorful dinner. Chef Root prepares a Mango Banana Breakfast Sundae, complete with cottage cheese, granola, and of course, the mango! His Spicy Chicken Satay with Mango Chutney is the ideal appetizer before stepping into Grilled Salmon with Mango Ginger Sauce, a dinner worth dancing for. Who knew that cooking with mangos could present so many different opportunities for flavor? Later, Laura joins Jerry Lohr, President of J. Lohr Vineyards, at his estate in Paso Robles, exploring the culture behind the vine. You won’t want to miss it!
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PARTY WITH A PURPOSE: Ready for a party with a purpose? Taste of the NFL kicks off Super Bowl weekend with sensational food and wine tasting, featuring top chefs from all thirty-one NFL cities serving up their finest fare with the help of alumni and current players from each team. The event serves to raise awareness and funds in the fight against hunger, with proceeds benefiting America’s Second Harvest Food Bank. With every dollar raised putting as many as 15 meals on the table for hungry American families, the amazing eats and entertainment found at Taste of the NFL are incomparable to the progress made toward ending hunger by Second Harvest. Visit www.tasteofthenfl.com for more information.
Joining Bringing it Home with Laura McIntosh this week for our own taste of the NFL is Jonathan Hale, executive chef of Blue Point Coastal Cuisine and representative to this event for the San Diego Chargers. Specializing in the finest quality seafood for his signature dishes, Chef Jonathan has led Blue Point to become the premier seafood establishment located in San Diego’s historic Gaslamp Quarter. He also works wonders with sweet onions, as seen on this week’s episode when he puts a sophisticated twist on some traditional sweet onion favorites. Try his French Onion Soup and Onion Rings in Beer Batter with Garlic Aioli, and then catch Chef Jonathan’s special guest preparing Balsamic-Marinated Sweet Onions with French Green Beans, Proscuitto, and Tomatoes.
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BEEF AND TOMATOES : This week Bringing it Home is on a mission to provide you with some great nutritious knowledge about lean cuts of beef and the best tasting recipes to incorporate into your New Year’s diet. Executive Sous Chef Marco Cavuoto from the Bacara Resort and Spa (www.bacararesort.com) in Santa Barbara, California whips up some rich and flavorful Italian dishes, to keep us healthy, without sacrificing the great tastes of the foods we love. The truth is that beef is an excellent source of five nutrients – protein, zinc, phosphorus, selenium, vitamin B12 – which actually help to tackle some major health issues, including improved bone health, prevention of anemia, healthy fertility and even maintaining muscle mass during weight loss. Combined with Santa Sweets grape tomatoes, these recipes couldn’t be healthier for you! Tune in!
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FIELD OF GREENS: 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. 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 Ready Pac’s 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. It’s beautiful fields of greens on this weeks Bringing it Home.
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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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FRESH FISH: Time to go fishing! Bringing it Home is taking you back to Hawaii where Chef Chai Chaowasaree, from Chai’s Island Bistro, joins us to cook up some of his finest recipes. They’re fresh, they’re fishy, but most importantly they’re easy! How does Kataifi & Macadamia Nut Crusted Fresh Kauai Prawns plated in a bed of pineapple sound? What about Fresh Blackened Ahi Summer Rolls swimming in the perfect, glazy sauce? These recipes are mouth-watering, beautiful, and you can do them right at home! Once you’ve tasted Chef Chai’s fishy fare you are sure to be craving more. We suggest that on your next trip to Hawaii you stop by Chai’s Island Bistro for an “exquisite dining experience with award winning Hawaiian regional Pacific Rim cuisine, beautiful surroundings, and Hawaii's hottest nightly entertainment.” Tell Chai that Laura sent you!
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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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SWEET HOLIDAYS: Have you ever seen a dessert that almost looked too good to eat? The key word here is "almost"! On this week's SWEET HOLIDAY episode,
Bringing it Home travels to tropical Hawaii to help find the perfect desserts to impress your holiday guests. Joining us on the big island is the award-winning Executive Pastry Chef of the Hilton Waikoloa Village,
David Brown. Chef Brown begins by teaching us the art of making scones. Tender and perfectly round, Chef Brown's Cranberry Walnut Scones are a perfect treat
for Christmas morning. Next, Chef Brown takes dessert to a whole new level with his gorgeous Pear Helena. A creative approach with a delicious result, Pear Helena has both the perfect look and the perfect taste for a decadent holiday party!
Now that the food is taken care of, be sure to stay tuned for tips and trivia on Christmas trees as well as more holiday gift-giving ideas from Jeffrey Moran.
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WARM WINTER RECIPES: Winter is finally here and Bringing it Home has invited Executive Chef Michelle Mah, of the Ponzu Restaurant at the Hotel Serrano in San Francisco, CA, to help prepare us for the cold with some warm recipes. We start with a drink perfect for any crisp morning or chilly night, Hot Spiced Fuji Apple. This cider is so sweet that you don’t even need to add sugar! Next, Chef Mah prepares Grilled Char Siu Pork Chop, Gingered Apple Sauce, and Quick Apple, Almond, And Pinenut Tart, recipes that are sure to get you excited for all of the holiday cooking and baking that is ahead!
Also, stay tuned as our good friend Jeffrey Moran from Level® Vodka shares with us a new trend in gift giving!
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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!
Next, join us as we take you out to the docks to visit with Mr. Cincotta of Alioto-Lazio Fish Co. and learn a little more about the preparation and process of crabbing. Finally, we toast to the beginning of a delightful holiday season with premium Level® vodka!
HOW ABOUT THEM APPLES? 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 his scrumptious Apple Crisp with Bourbon Ice Cream, Apple Prune Crostada with Armagnac Prune Ice Cream, and Apple Crepe with Ginger Ice Cream. All this, plus surprise visits from some of our favorite Disney characters!
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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 POTATOES FOR BREAKFAST: Everyone’s heard of hash browns and home fries for breakfast, but this week Bringing it Home with Laura McIntosh™ digs up a more creative side to rugged russets. Chef Hervé Glin, executive chef at Prime 10 Steakhouse in Rancho Mirage, CA, leads 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!
Also, join us as we learn about a brand new wine, White Lie Early Season Chardonnay. Just as we learn how potatoes can become a delectable part of our morning, White Lie's lower alcohol content allows us to relax with a glass of chardonnay any day of the week. Tune in this month for more reasons why White Lie should make your shopping list!
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APPLES GALORE: Ever been caught singing in the kitchen? Well after today’s show you will be humming unforgettable tunes while whipping up Chef James Corwel’s autumn apple recipes. That’s right, American Idol star Diana DeGarmo stops in to update us on some of her upcoming projects and share her favorite apple recipe from home, Southern Fried Apple Pie. Sound good? Well stick around because not only are we talking pie, but Chef Corwel prepares a light Apple and Pear Salad and a delicious Roasted Chicken with Apples. It’s apples galore and a whole lot more!
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TRICK OR TREAT: 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! From the sweetest candied and caramel apples to creepy ghoulish goodies, Chef Carrie Skromme will show you how to make the tastiest treats for your Halloween tricksters. Carrie is the co-owner of 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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BIG ISLAND LUAU: This week Bringing it Home with Laura McIntosh™ invites you to join 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 the holidays, Hawaiian style!
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BAM!: On this week’s 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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ONIONS: This week on Bringing it Home Chef Jeffrey Jake, of the Lodge at Pebble Beach, joins Laura as they “cook it up” with green onions. Chef Jake has been with The Lodge for over four years and has an extensive resume of prior accomplishments. With all of the hype we were excited to see what was on the menu! Join us to learn how to prepare his light, yet satisfying, Monterey Bay Salmon Paillard and the unique Alsatian Green Onion Tart. These recipes are not only creative, but they are easy, fresh, and fast! Also, stay tuned as we stop in for a visit with Phil Boskovich of Boskovich Farms. This and a whole lot more!
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“Ooh LALA APPLES”: This week Bringing it Home takes you to the quaint town of Julian, CA, where we cook with Chef Carl Schroeder of Del Mar’s own Arterra Restaurant. Like Bringing it Home, Chef Schroeder is dedicated to using only the freshest ingredients and utilizing the local farms in San Diego. Schroeder is very passionate about his art and believes that if he has learned anything from the years working his way to the top it is that "there is absolutely no substitute for farm fresh ingredients.” Bringing it Home couldn’t agree more! On this beautiful day we were able to use the stunning, fresh apples of Julian in Chef Schroeder’s Wisconsin Gorgonzola Soufflé, and his Brandied Apple Stuffed Pork. These recipes are sure to have your mouth watering and your taste buds screaming “Ooh LALA”
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SWINGING FROM THE VINE: Joining us this week is Chef Jeff Mosher of Julia's Kitchen at COPIA - The American Institute for Wine, Food and the Arts. Chef Mosher brings with him mouthwatering ideas on how to incorporate tomatoes into everyday meals. We begin with the simple, yet satisfying Heirloom Tomato, Fresh Mozzarella, and Basil Salad. This charming recipe is both delicious and easy to make! To finish things off it’s Lobster AL’ Americaine, a tasty, steaming lobster dish that will have you thirsting for more! Be sure to stay tuned as we head out to the farm to witness vines of Oceanside’s own pole tomatoes.
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AN APPLE A DAY: Have you ever noticed that apples are good almost any way they are prepared? Hot, cold, crisp, soft, sweet, and even slightly bitter; it seems hard to go wrong. To expand even more on the different ways you can prepare an apple, Chef Ercolino Crugnale, Executive Chef of the Carneros Bistro at The Lodge at Sonoma, joins Laura for a second time this season. Chef Crugnale whips up a Roasted Acorn Soup with Apples and an Apple Pistachio Crisp that will have you running to the fruit stand! This and a whole lot more!
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PEARS: This week on Bringing it Home we are taking you to beautiful Sebastopol, CA., where Chef James Corwel joins us to prove that there is more than one way to eat a pear! In fact he will show us recipes that will not only tempt you to be creative, but I’m sure will send you straight to the kitchen! 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. Also, stick around as we take you to the lush apple orchards of Washington where we’ll take you out to the pear fields with our grower Mark Roberts.
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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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ALL ABOUT APPLES: Join Laura and Ercolino Crugnale, Executive Chef of the Carneros Bistro at The Lodge at Sonoma, this week 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, a light, fresh, easy meal idea. Grilled Salmon with Granny Smith Apples and Wild Mushrooms is the perfect, hearty finish. A beautiful day, a beautiful orchard, and of course, beautiful apples. 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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The Best of 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. Mix is known for its succulent menu and sleek atmosphere that has been compared to Cape Cod and the Hampton’s. Chef Jackson decided to pursue his career in the culinary arts at a very young age and has since grown to be a well-respected part of the culinary world. Chef Johnson has worked in some of the top restaurants in the country and has been sought after for not only cooking, but also managing and consulting. Join us as we get a taste of Chef Jackson’s creative recipes, starting with Nectarine Soup and followed by Pan Seared Scallops with Plum Risotto.
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BAM!: On this week’s 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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READY PAC: Fresh, easy, and always ready, Ready Pac ® provides the perfect variety of blends to fit your springtime cravings! The versatility of Ready Pac blends presents endless opportunity as Chef Jeffrey Jake, of Pebble Beach Resorts, joins Laura in a creative half hour dedicated to the possibilities of lettuce! If you’re looking for something to start with, Chef Jake's Mixed Central Coast Lettuces with Toasted Pita Triangles and Potato-Garlic Dip with Capers Skordalia Me Kapari is the perfect appetizer. Or, perhaps you are in need of a light, fresh salad for lunch or dinner. Monterey Bay Salmon Paillard with Central Coast Mixed Greens, Artichokes and Sweet Tomatoes Drizzled with Artichoke-Lemon & Olive Oil Emulsion is the perfect meal. Join us as we prepare these hearty salads in beautiful Watsonville, Ca.
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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.
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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 Swift 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. Join us!
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 WHERE'S THE BEEF? It’s finally summer, and for some it’s all about eating light and staying out of the kitchen. But what about those days when you need something a little more than a piece of lettuce? You still don’t want to spend the day cooking, but a little comfort food would be good for the soul. Using Moran's choice beef and spices, Laura and Chef Stalvey get to work on preparing the perfect recipes to fit your cravings. Chef Stalvey, got her start as an apprentice for Wolfgang Puck, and hasn’t stopped since. At the beginning of her career Chef Stalvey worked for fashionable restaurants such as Pastel, Les Anges with Patrick Jamon, La Toque with Ken Frank and Beau Rivage (where she was the chef). As time passed her success continued as she opened restaurants, consulted on openings, wrote cookbooks, and was voted one of the Top 100 Chef’s in America, twice. Join Laura and Chef Stalvey this week for some hearty home cooking!
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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, and using Bertolli’s smooth Mediterranean blends of olive oil, 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. We will also talk with Master Chef Nick Stellino, Bertolli’s creative counterpart, about cooking with different types of olive oil. Join us!
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TIME TO TANGO WITH THE MANGO: Robert Root, Executive Chef of Orchid Restaurant in Morro Bay, puts Laura to work this week with three, mouth-watering mango recipes. This “King of Fruits,” turns out to be more versatile than expected, providing a healthy breakfast and dancing us right on into the evening with a flavorful dinner. Chef Root prepares a Mango Banana Breakfast Sundae, complete with cottage cheese, granola, and of course, the mango! His Spicy Chicken Satay with Mango Chutney is the ideal appetizer before stepping into Grilled Salmon with Mango Ginger Sauce, a dinner worth dancing for. Who knew that cooking with mangos could present so many different opportunities for flavor? Later, Laura joins Jerry Lohr, President of J. Lohr Vineyards, at his estate in Paso Robles, exploring the culture behind the vine. You won’t want to miss it!
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YOU SAY POTATO I SAY: Whatever your pronunciation, you are not going to want to miss this show. The “Chef to the Stars,” Gary Arabia of Global Cuisine Catering, joins Laura as they demonstrate how to make gourmet easy! Throughout Chef Arabia’s career he has discovered the importance of taking risks. His humble attitude continues to make the “food the star,” and because of this his food is celebrated by some of the most well known names in the business. On this weeks show he prepares Lobster Roll With Cabbage and Sweet Chili Dipping Sauce, and Seared Baseball Scallops With Shitake Mushrooms and Pan Seared Red Potatoes. These seemingly complex recipes are made easy as he takes Laura through each step. Want to get fancy tonight without jumping in over your head? Be sure to tune in!
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MEMORIAL DAY CHERRIES: When Bringing it Home learned that Chef Bob Hurley, of Hurley’s in Yountville Ca, felt that “the use of regional, seasonal ingredients…promotes sustainability, showcases local producers, and provides the finest dining experience…” we knew he would be a perfect fit for our show. In line with our value of produce, Chef Hurley presents two cherry recipes, perfect for Memorial Day. Warm Duck Salad with Cherry Vinaigrette, Toasted Pecans, and Goat Cheese Toasts with Spiced Pickled Cherries is a delicious salad that will bring a little something different to your Holiday menu. But wait! What's dinner without a little dessert? Chef Hurley's beautiful Cherry Compote adds just the right touch to any dessert you decide to make. Join Laura and Chef Hurley as they prepare these recipes and bring them to you, "fresh," from a beautiful cherry orchard in Linden, CA.
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READY PAC SPRING: Fresh, easy, and always ready, Ready Pac ® provides the perfect variety of blends to fit your springtime cravings! The versatility of Ready Pac blends presents endless opportunity as Chef Jeffrey Jake, of Pebble Beach Resorts, joins Laura in a creative half hour dedicated to the possibilities of lettuce! If you’re looking for something to start with, Chef Jake's Mixed Central Coast Lettuces with Toasted Pita Triangles and Potato-Garlic Dip with Capers Skordalia Me Kapari is the perfect appetizer. Or, perhaps you are in need of a light, fresh salad for lunch or dinner. Monterey Bay Salmon Paillard with Central Coast Mixed Greens, Artichokes and Sweet Tomatoes Drizzled with Artichoke-Lemon & Olive Oil Emulsion is the perfect meal. Join us as we prepare these hearty salads in beautiful Watsonville, Ca.
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AS AMERICAN AS APPLE PIE: Hot dogs, hamburgers and apple pie a’la mode. Bringing it Home with Laura McIntosh™ serves us America’s favorite foods with Chef Louis Lepe, Executive Chef of the Salt Creek Grille in Dana Point, California. On a kitchen set pitched in the middle of the Orange County Fairgrounds’ Centennial Farm, Chef Louis flips some juicy burgers made with Moran’s largest 1/3 lbs., All-Beef Patties. To sweeten the deal, a fresh summer salad with crisp apples from First Fruits of Washington and a fruity, apple vinaigrette is prepared. But we don't stop there! After all, what is dinner without a little dessert? Chef Louis’ Apple and Goat Cheese-filled turnovers are simple and the perfect finish for your first backyard BBQ. Fresh, sweet, and American as apple pie, the recipe for these turnovers doesn’t require that you make a pesky piecrust! Join us as we cook up these delicious, all American recipes.
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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. Stokes Restaurant is located in Old Monterey Ca, and is dedicated to prime regional produce. This dedication is evident in the tasteful, creative strawberry based recipes that Chef Miller presents. With thousands of strawberries, beautiful rolling hills, sweet and simple recipes, and a five star chef joining our own Laura McIntosh, this is not a show you’ll want to miss.
Recipes
Recipes
 SPRING HAS SPRUNG: Spring has sprung and it is time to tip our hats to all of the tasty, colorful, fruits and vegetables this season has to offer! This week we will recognize one of our favorite springtime vegetables, asparagus. For this, Executive Chef Chris Garnier, partner of Roy’s Restaurant in Newport Beach, offers ideas for recipes using this seasonal favorite with heart-healthy soy. The Orange County Fairgrounds’ Centennial Farm is the perfect setting for Laura and Chef Garnier as they prepare his Pan Fried Lobster and Dungeness Crab Stuffed Tofu With Truffle Soy Grilled Asparagus and Baby Corn Salad followed by mouth-watering Steamed Prawn and Asparagus Tofu Pockets with Sizzling Soy. If there’s one thing we can count on in the spring it is light, delicious, fresh recipes!
Recipes
 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. Don’t forget to grab a great glass of wine – Laura meets with Liz O’Connell to discover why Rosemount Estates wines are always a great selection.
D is for… Do you really need any other reasons? Join us this week for a great show!
Recipes
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
 TOMATOES IN TUSCANY: Ok, so Bringing it Home didn’t make it all the way to Tuscany this week, but we are at beautiful Rancho Santa Clara del Norte 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.
Recipes
MORE THAN JUST GUACAMOLE: If you think avocados can only be used for a hearty bowl of chip dip, then we have a show for you! According to Chef Dee Nguyen, there are literally thousands of ways to prepare fresh California avocados, and he joins Laura this week to demonstrate a couple of his favorites. In conjunction with the California Avocado Commission, Chef Dee has developed delightfully refreshing recipes for this velvety textured fruit. He celebrates his Vietnamese heritage with an Avocado and Mango Smoothie, perfect for a healthy breakfast or, with the addition of a little rum, a sweet treat to end your day. And for the main course, don’t miss his stunning Spiced Pork Chop with Avocado and Pomegranate Salad. Laura brings you these recipes from the shade of a luxurious avocado grove in Irvine, where she’ll also get the dirt on avocado farming and nutrition. And, to top off your meal, Laura gets a great wine recommendation from Laurie Hook, winemaker at Beringer Vineyards.
Recipes
SPRINGING UP SPEARS: Asparagus spears, that is. As the first fresh veggie to become available this season, the arrival of asparagus goes hand in hand with the inauguration of spring. Celebrating the warmer weather and the great green outdoors, Bringing it Home has some refreshing recipes for this spring staple. Chef James Mbugua joins Laura in Camarillo, CA to share an Easter Asparagus and Ham Bake, perfect for your family gatherings or even for giving holiday leftovers new life. And since we know you’ve been waiting all winter to take your cooking outdoors, Chef James will give you some tips on grilling up the freshest vegetables of the season for a brilliant spring side dish. Of course, we’ll also give you the dirt on growing these scrumptious spears, straight from the farmer’s fields. Then, don’t miss Laura’s field trip to the gorgeous Beringer Vineyards, the oldest continuously operating winery in Napa Valley.
Recipes
 PUT SOME SPRING IN YOUR STEP: With the official beginning of spring just around the corner, it’s time to give your menus a little spring cleaning. 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 Ready Pac’s 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.
Recipes
 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. Try Stir-fried Chinese Broccoli with Garlic and Black Beans, Stir-fried Chicken with Yellow Curry, and Fresh Vegetable Salad with Crispy Shrimp Lime Vinaigrette.
Recipes
 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 Pace® Navajo Tacos, Pace® Smoky Chipotle Cowboy Chili, and Caroline’s Fruit Crisp.
Recipes
CITRUS SWEETS: If your sweet tooth has you gazing longingly at the sugar bowl, Laura’s coming to the rescue with a fresh fix. This week on Bringing it Home, Laura gets a lesson in confections from Executive Pastry Chef Ben Galang of Bacara Resort. In addition to its picturesque Santa Barbara coastal location, Bacara also boasts an extensive ranch. With 450 acres of fresh citrus and avocados and a 10-acre organic garden growing produce exclusively for the resort’s three restaurants, Bacara provides ample inspiration for the chef’s creativity. Taking advantage of the bounty of fresh citrus this month, Chef Ben uses delicious cara cara oranges in his unique creations. Between the Lavender Orange Marmalade, Cara Cara Orange Curd, and Candied Cara Cara Cup with Cranberry Custard and Vanilla Ice Cream, you’ll have satisfyingly sweet recipes to take you from a relaxed brunch to an elegant dessert, with a little something in between!
Recipes
CHILEAN GRAPES: Although you may not typically think of February as being prime grape season, we’ve got gorgeous globes straight from the fertile vineyards of Chile to put some fruity flavor into our winter menus. Sharing 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.
Recipes
 PARTY WITH A PURPOSE: The night before the most anticipated sporting event of the year, some sports fans with great taste are getting a head start on their celebration. But there will be no false start call on this play, as the refs usually let a little premature jubilation slide for a party with a purpose. Taste of the NFL kicks off Super Bowl weekend with sensational food and wine tasting, featuring top chefs from all thirty-one NFL cities serving up their finest fare with the help of alumni and current players from each team. The event serves to raise awareness and funds in the fight against hunger, with proceeds benefiting America’s Second Harvest Food Bank. With every dollar raised putting as many as 15 meals on the table for hungry American families, the amazing eats and entertainment found at Taste of the NFL are incomparable to the progress made toward ending hunger by Second Harvest. Joining Bringing it Home with Laura McIntosh this week for our own taste of the NFL is Jonathan Hale, executive chef of Blue Point Coastal Cuisine and representative to this event for the San Diego Chargers. Specializing in the finest quality seafood for his signature dishes, Chef Jonathan has led Blue Point to become the premier seafood establishment located in San Diego’s historic Gaslamp Quarter. He also works wonders with sweet onions, as seen on this week’s episode when he puts a sophisticated twist on some traditional sweet onion favorites. Try his French Onion Soup and Onion Rings in Beer Batter with Garlic Aioli, and then catch Chef Jonathan’s special guest preparing Balsamic-Marinated Sweet Onions with French Green Beans, Proscuitto, and Tomatoes.
Recipes
 ARE
YOU READY FOR SOME FOOTBALL?: Super Bowl season is
upon us! The most celebrated sporting event of the year, the
Super Bowl results in more parties than even New Year’s
Eve! For the ultimate insider info on how to throw an amazing
Super Bowl party, Bringing it Home with Laura McIntosh has
invited Sara Peelle and Denisha Neal, wives of San Diego Chargers
Justin Peelle and Lorenzo Neal, to dish out their football
party favorites. You’re sure to score a touchdown with
Sara’s Secret Super Bowl Salsa, Italian Pepperoni Bites,
and Hot & Spicy Heroes. Part of the perfect get-together
game plan, these recipes are quick and easy to prepare, allowing
for fantastic food and plenty of time to enjoy the game and
your guests. You may even find that they bring your team some
extra luck after hearing the superstitions and traditions of
these football families. Be sure to catch this episode to make
sure there are no fumbles at your Super Bowl party!
Recipes
MASTERPIECE
IN MEMPHIS: If Memphis, Tennessee doesn’t
remind you of great southern barbecue with a bit of Asian
influence, maybe it should. With Mississippi-raised executive
chef and owner Wally Joe at the helm of his namesake restaurant,
the culinary landscape of this southern town is getting “all
shook up.” The contemporary Wally Joe Restaurant is
a brilliant landmark on this chef’s journey, beginning
as a child working in his parents’ Cleveland, Mississippi
restaurant, KC’s. A self educated chef, Wally Joe has
won many accolades, including the honor of an invitation
to cook at the James Beard House. But with a love of fine
food so ingrained in his heart and a passion for worthy causes
like Share Our Strength, March of Dimes, and the American
Heart Association, we suspect the best is yet to come from
Chef Wally Joe. Joining Bringing it Home with
Laura McIntosh for the final time this month
with healthy, low carb recipes, Chef Wally spices up a southern
staple that will leave your stomach satisfied and your scale
smiling. Pork is on the chef’s menu, along with some
creative sides for a delicious meal that won’t detour
your New Year’s diet. After a bowl of ‘Fauxtato’ Soup,
try the Mustard Crusted Pork Tenderloin with Cauliflower
Couscous for some classic southern flavor with a twist.
Recipes
LOW-CARB EATING: Cutting the carbs is the resolution rule for many of us who are working on a fresh and healthy start to the New Year. Even with a firm commitment, incorporating low-carb eating into your lifestyle can be tricky business. In busy families, part of the challenge of eating smart is getting the entire family on board with healthy food choices. One great way to gain the support of your family is by offering delicious meals that still help you stick to a nutritious diet. To help you along the way, all month long Bringing it Home with Laura McIntosh is serving up low-carb options that are sure to win the praise of your entire family. Chef Wally Joe teaches Laura how to create some appetizing, protein-rich dishes that are also fast, easy options to add some variety to your low-carb lifestyle. Plus, with Ready Pac’s pre-washed mixed greens salad blends on hand, you have no excuse for not making dinner with all of these fresh and flavorful ingredients. Catch this week’s episode to warm up the winter nights with a bowl of Hearty Chili or dine on a refreshing Portobello Mushroom and Goat Cheese Salad. And perfect for on-the-go gourmets, Chef Wally’s recipes are wonderfully simple and quick. Find his recipes and more on our website at www.bringingithome.tv, and be sure to catch “Bringing it Home” at 8:30 a.m. in San Diego and 10:00 a.m. in Los Angeles. “Bringing it Home” is available on XUPN in San Diego and KCAL in Los Angeles, although programming is not available in all areas at all times.
Recipes
SHOWING YOUR NAVEL: A healthy diet is one of the most effective ways to strengthen the immune system and reduce your risk of catching a cold . Citrus fruits are rich in vitamin C and antioxidants, which bolster the immune system and help the body recover from colds and flu. Eating a medium-sized Sunkist orange provides 130% of the recommended daily value of vitamin C, along with other beneficial nutrients like folate, potassium and fiber, and may help to fight off cold or flu. Citrus fruit also helps improve your spiritual health, refreshing your body and mind and relieving stress. The word "ascorbic," as in ascorbic acid (another name for vitamin C), means “no scurvy.” Long ago, many people suffered and died from a disease called scurvy, which included such symptoms as aching joints and loose teeth as well as some other horrific effects. Sailors were particularly known for coming down with scurvy during their long trips out at sea. In the last part of the eighteenth century, citrus fruit was taken along on English ships and the diet including citrus fruits eliminated the disease. 1932 brought the determination that ascorbic acid is a disease-fighting chemical found in many fresh fruits and vegetables, especially citrus. Today, California navel oranges are considered by many to be the best oranges in the world for eating out of hand. They have a meaty flesh, their thick rinds are easy to peel, the segments separate easily, and they have no seeds. All navel oranges have an opening at the blossom end that looks like a navel. This week on Bringing it Home we have some delicious, fresh citrus recipes that are sure to give you a dose of your recommended daily vitamin C. With Chef Wally Joe in the kitchen, you'll find simple, healthy recipes packed with refreshing citrus. Try a zesty Orange Shrimp and Fennel Salad or warm up with Citrus Italian Pork Tri-tip with Tomato Salad. These r ecipes, and more, are available on our website at www.bringingithome.tv , and be sure to catch this week's episode of “Bringing it Home” at 8:30 a.m. in San Diego and 10:00 a.m. in Los Angeles. “Bringing it Home” is available on XUPN in San Diego and KCAL in Los Angeles, although programming is not available in all areas at all times.
Recipes
CLOSE
ONE DOOR, OPEN THE NEXT: New Year's Day is the only
holiday celebrated throughout the world, although not all
cultures celebrate on January 1. Named after Janus, the god
of gates, doors and beginnings, New Year's Day sits right
in the middle of two years, and like Janus, looks both forward
and backward. New Year's Day has universally represented
both a way to divide time and an opportunity to clean house.
Symbolic cleaning is a recurrent theme. In Japan, China,
Africa, and countries throughout the world, good luck comes
with a spotless home and a life free
of mistakes or toxins. In centuries-ago England, chimneys were swept so that
good luck could easily come into the house. Germans believe that you should
live the first day of the year the way every remaining day should be lived.
Whatever your New Year's resolutions are, make
sure they are realistic. Have a plan to achieve your New Year's
goals and stick with it! During the month of January, Bringing
it Home brings many healthy-eating ideas and
recipes to you, making it easier to stick to the plan. We have
plenty of quick and easy recipes that are also low in carbs,
fat and calories, to keep those resolutions and refresh the
spirit! Try the tasty Breakfast Peanut Butter Chilled Latte
for a sweet snack or the fast and simple Tofu Stir Fry to take
advantage of all of those fresh winter vegetables! These r
ecipes, and more, are available on our website at www.bringingithome.tv ,
and be sure to catch this week's episode of "Bringing it Home" at
8:30 a.m. in San Diego and 10:00 a.m. in Los Angeles. "Bringing
it Home" is available on XUPN in San Diego and KCAL in Los
Angeles, although programming is not available in all areas
at all times.
IRISH
CHRISTMAS, NOW AND THEN: Because it is still quite a religious
country - Catholicism being the most prevalent - Irish Christmas
traditions are more religious than times of fun. That doesn’t
mean that we aren’t having fun at our own 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, available on our website at www.bringingithome.tv,
and be sure to catch this week’s episode of “Bringing
it Home” at 8:30 a.m. in San Diego and 10:00 a.m. in
Los Angeles. “Bringing it Home” is available on
XUPN in San Diego and KCAL in Los Angeles, although programming
is not available in all areas at all times.
ALOHA!: Yes, it’s almost time say “Aloha” to the
Big Island as Bringing it Home with Laura McIntosh™ wraps
up its Hawaiian holidays. Joining Laura for a last island
adventure is Chef Stephen Tabor, who makes a magnificent
treat based on kitchen staples—potatoes and chicken.
Chef Stephen teaches Laura how to create America’s
favorite snack food with his recipe for homemade Fresh Potato
Chips. It’s the perfect fare for those holiday munchies!
Then Chef Stephen dresses up his snacking spuds with scrumptious
Chicken Palliard with Spicy Pecans, Dried Cranberries, & Grand
Marnier. As Chef Garde Manger for the Hilton Waikoloa Village,
Chef Stephen has come a long way from washing dishes for
50 cents an hour as a teenager. Known for his winning smile
and witty remarks, he is a true example of the perseverance,
hard work, and humor it takes to become a chef. Laura’s
also circling up the wagons as she explores some of the 175,000
acres of cattle country on Parker Ranch. One of the oldest
ranches in the United States, Parker Ranch offers visitors
a rich heritage in the cowboy life, island style. Laura listens
to some of this lore of life on the range as she takes a
ride in a horse-drawn Kohala Carriage. All of Chef Stephen’s
recipes and more can be found on our website at www.bringingithome.tv,
and be sure to catch this week’s episode of “Bringing
it Home” at 8:30 a.m. in San Diego and 10:00 a.m. in
Los Angeles. “Bringing it Home” is available
on XUPN in San Diego and KCAL in Los Angeles, although programming
is not available in all areas at all times.
HOLIDAY
SWEETS: Bringing it Home with Laura McIntosh™ continues
its tropical twist on the holidays with sweet treats from
the Hilton Waikoloa Village. Pears, cranberries, and Christmas
trees are on the menu, so to speak, for this week’s
fresh festivities. Joining Laura is Executive Pastry Chef
David Brown, who shares delectable recipes for cheery Cranberry
Walnut Scones and breathtaking Pear Helena. Combining the
talents of sculptor and chef, David Brown takes a traditional
cooking style to new heights with a beautiful sense of visual
design. During the holidays, Chef David lends a festive flair
to the Waikoloa Village by adorning the lobby with his chocolate
creations—most notably, life-size angels and hula maidens.
In addition to his artful advent, Chef David attributes his
success to simple concepts that celebrate food above all
else. In total agreement, Laura also visits the Northwest
for a peek at pear orchards and a Christmas tree farm that
has been producing premium pines for generations. And not
one to pass up an island adventure, Laura dives into Dolphin
Quest for an unforgettable encounter with some of the ocean’s
most amazing and intelligent creatures. Don’t miss
this magical meeting that’s sure to make for a merry
holiday season. Find Chef David’s delicious recipes,
quick Christmas tree decorating ideas from Laura, and more
on our website at www.bringingithome.tv, and be sure to catch
this week’s episode of “Bringing it Home” at
8:30 a.m. in San Diego and 10:00 a.m. in Los Angeles. “Bringing
it Home” is available on XUPN in San Diego and KCAL
in Los Angeles, although programming is not available in
all areas at all times.
BIG ISLAND LUAU: The holiday season is
upon us, and there is no better way to celebrate a special
day with family and friends in Hawaii than with a 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
the holidays, Hawaiian style! Chef Willy's recipes and more
are available online at www.bringingithome.tv and see him
in action on this week’s episode of “Bringing
it Home” at 8:30 a.m. in San Diego and 10:00 a.m. in
Los Angeles. “Bringing it Home” is available
on XUPN in San Diego and KCAL in Los Angeles, although programming
is not available in all areas at all times.
HOLIDAYS IN HAWAII: There are so many different
ways to celebrate the holidays and everyone at Bringing it
Home with Laura McIntosh™ has decided to kick off our
holidays with a trip to the sunny and warm Big Island of
Hawaii. The Big Island has so much to offer: hiking through
one of fourteen microclimates, touring the Kona coffee plantations,
playing a round of golf on the Kohala Coast, and venturing
into the quaint town of Hilo, where life hasn’t changed
much from the simple times of decades past. We’re cooking
beneath the waterfalls at the Hilton Waikoloa Village with
chef David Paul Johnson, Executive Chef and Culinary Director
at the Kuki’o Golf and Beach Club, one of Kona’s
most prestigious golf resorts. A true rags to riches personal
history, Chef David Paul’s passion for cooking was
sparked while he was serving time at a juvenile detention
center. The only station they were allowed to watch at the
facility was PBS, and watching Julia Child’s show stirred
Chef David Paul’s interests. Since working his way
up in kitchens of various restaurants, he’s cooked
at the James Beard House in New York City, appeared on NBC’s
TODAY show and can still be seen on the Great Chefs series
on the Discovery Channel. With culinary influences from all
over the nation and the world, Chef David Paul brings us
fresh recipes like Grilled “Steak and Eggs” Odon
Buri style with Maui Onion Jus and “Wafu Steak” with
Japanese Mushrooms, Onions, Garlic and Ponzu Sauce. Find
all of these recipes and more on our website at www.bringingithome.tv,
and be sure to catch the first of our “Bringing it
Home” shows from Hawaii at 8:30 a.m. in San Diego and
10:00 a.m. in Los Angeles. “Bringing it Home” is
available on XUPN in San Diego and KCAL in Los Angeles, although
programming is not available in all areas at all times.
APPLES IN AUTUMN: Nothing says autumn like
the harvest of fresh apples, and nothing says apples like
Julian, CA. An historic mining town about an hour east of
San Diego, Julian weds the best of the outdoors in every
season. Julian’s acres of apple orchards, spicy smells
of cider, and gorgeous fall foliage are hallmarks of autumn’s
arrival. Chef Carl Schroeder falls into the seasonal spirit
as he serves up his comforting culinary creations in the
orchards this week on Bringing it Home with Laura McIntosh™.
Executive chef at San Diego’s celebrated Arterra restaurant,
Chef Schroeder operates with the philosophy that “there
is absolutely no substitute for farm fresh ingredients.” His
Wisconsin Gorgonzola Soufflé with Autumn Apple Salad
and Caramelized Apple Stuffed Pork are testaments to his
contemporary design rooted in favorite flavors. An advocate
for ingredient-driven menus and building strong relationships
between chefs and regional farmers, Chef Schroeder is the
apple of our eyes. Find his delicious recipes and more on
our website at www.bringingithome.tv, and be sure to catch
him in action on this week’s episode of “Bringing
it Home” at 8:30 a.m. in San Diego and 10:00 a.m. in
Los Angeles. “Bringing it Home” is available
on XUPN in San Diego and KCAL in Los Angeles, although programming
is not available in all areas at all times.
YOU SAY POTATO, I SAY…: Breakfast!
Everyone’s heard of hash browns and home fries for
breakfast, but this week Bringing it Home with Laura McIntosh™ digs
up a more creative side to rugged russets. Chef Hervé Glin,
executive chef at Prime 10 Steakhouse in Rancho Mirage, CA,
leads 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! Join Laura in the
vast potato fields of Agriempire in Hemet as we celebrate
just how far spuds have come from rather humble beginnings
as food only for underclass consumption in 17th century Europe.
Chef Glin’s scrumptious, satisfying dishes prove that
savory spuds are no small potatoes! These recipes, and more,
are available online at www.bringingithome.tv, and be sure
to get the dirt on potatoes for breakfast on this week’s
episode of “Bringing it Home” at 8:30 a.m. in
San Diego and 10:00 a.m. in Los Angeles. “Bringing
it Home” is available on XUPN in San Diego and KCAL
in Los Angeles, although programming is not available in
all areas at all times.
PLEADING FOR PUMPKINS: Scoop out those
pumpkin seeds and light those jack-o-lanterns. We have so
many options for cooking
with pumpkins that will satisfy your sweet tooth well after
the Halloween candy is all gone. Bringing it Home with Laura
McIntosh™ features Executive Pastry Chef Sharon Campbell
of the Monterey Plaza Hotel and Spa preparing yummy Pumpkin
Crème Brulee and a fancy cream-filled Pumpkin Roulade.
These festive pumpkin recipes are perfectly full of spicy,
pumpkin taste and perfect for the holidays. Catch a tip from
Laura who shows you how to add billowing smoke to a haunted
Witch’s Brew punch. It will be the perfect addition to
your Halloween get-together. Chef Sharon Campbell’s recipes,
and more, are available on the Web at www.bringingithome.tv
and make sure to catch the spooky Halloween episode of “Bringing
it Home” at 8:30 a.m. in San Diego and 10:00 a.m. in
Los Angeles. “Bringing it Home” is available on
XUPN in San Diego and KCAL in Los Angeles, although programming
is not available in all areas at all times.
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 and Swift 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 Roasted Pork Loin with Potato Risotto and Chipotle
Sauce and Pork Chop "Picatta" on Gorgonzola Mashed Potatoes.
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. Chef Herve’s
recipes, and more, are available on the Web at www.bringingithome.tv
and make sure to catch him in action at 8:30 a.m. in San Diego
and 10:00 a.m. in Los Angeles. “Bringing it Home” is
available on XUPN in San Diego and KCAL in Los Angeles, although
programming is not available in all areas at all times.
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! All of these recipes, and more, are available on the
Web at www.bringingithome.tv and make sure to catch them
in action at 8:30 a.m. in San Diego and 10:00 a.m. in Los
Angeles. “Bringing it Home” is available on XUPN
in San Diego and KCAL in Los Angeles, although programming
is not available in all areas at all times.
MONTEREY MUSHROOMS: This week on Bringing
it Home with Laura McIntosh™, let us take you back
to the Old Country of Italy. The autumn season brings the
perfect weather conditions for viewing the Tuscan sun through
the trees. 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. All recipes are
available on the Web at www.bringingithome.tv and make sure
to catch them in action at 8:30a.m. in San Diego and 10:00
a.m. in Los Angeles. “Bringing it Home” is available
on XUPN in San Diego and KCAL in Los Angeles, although programming
is not available in all areas at all times.
WARM YOUR HEART: The nights are getting
colder as autumn winds breeze in and we turn to food to warm
our hearts and our bodies. 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 to take us into
fall. 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! Try a Woodbridge Select
Vineyard Series Cabernet Sauvignon with either one of these
recipes and you’ll feel nice and warm inside.
THE SMART SPUD: With most families working
hard to bring home the bacon, making time for dinner becomes
an afterthought sometimes. Bringing it Home with Laura McIntosh™ brings
relief to the tired tradition of takeout meals and bake-in-the-box
TV dinners, with light and fluffy Express Bake™ PotatOH!™ spuds!
The new product is cleaned with brushes and a high-pressure
spray, then wrapped in a convenient SavorSeal™ to ensure
a moist and tasty baked potato in just minutes. And because
a six-ounce potato contains three grams of highly digestible
protein, almost as much as half a glass of milk, it has the
potential of being a meal in itself. Showing us how to prepare
such a meal is James Waller, the Executive Chef from the
Monterey Plaza Hotel and Spa on Cannery Row in Monterey.
Pouring Schooner’s (the hotel’s signature restaurant)
Traditional New England Chowder into a Baked Potato Shell,
this hearty soup served inside a piping hot baked potato
is the perfect meal. Chef James also shows us how to prepare
the potato as a side dish, serving a Potato and Brie Lyonnaise
accompaniment to a juicy Grilled Harris Ranch Angus Rib Eye.
A compliment to both of these cold-weather recipes might
be a Woodbridge Select Vineyard Series Old Vine Zinfandel.
VIVA MÉXICO AND MEXICAN CUISINE: Eleven years of war, decades of despotic Mexican rulers and
political unrest proceeded Hidalgo's call to action of the
native Mexicans who were the members of New Spain’s
lowest caste. Yet throughout the years of turmoil, Hidalgo’s
passionate cry, or grito, "Mexicanos, viva México," has
persevered and Hidalgo is known Shope45360@AOL.comas the
national hero of the revolution. He urged the exploited and
embittered Mexicans to recover the land that was stolen from
their forefathers. Every year at midnight on September 15,
Mexicans shout the grito, honoring the crucial, impulsive
action that was the catalyst for the country's bloody struggle
for independence from Spain. 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. Compliment
both of these recipes with Woodbridge Select Vineyard Series
and your celebration would make Hidalgo proud.
GROWING IN THE OCEAN BREEZE: This week’s
show features one of the Oceanside’s hottest commodities
from August through September. Hurry in and grab your fresh,
juicy pole tomatoes, because they’re not going to be
there forever. Damaso Lee, the Executive Chef from Trattoria
Acqua and Sophia’s Italian Table, a pair of well-known
local’s favorite restaurants in La Jolla, CA, joins us
and teaches us how to make the most of these “apples
of love” with fresh, Italian recipes such us Panzanella
Tomatoes, Gazpacho (Chilled Tomato Soup) and Italian Stuffed
Tomato. Bringing it Home with Laura McIntosh™ stops
right in the middle of the fields of these big, beautiful tomatoes and starts
cooking it up, steps away from the crashing waves alongside Camp Pendleton. The
pole tomatoes are right at home here, drinking in the temperate climate, plenty
of water and just the right amount of fresh ocean breeze. All recipes are available
on the Web at www.bringingithome.tv and make sure to catch them in action at
9:00 a.m. in San Diego and 10:00 a.m. in Los Angeles. Bringing it Home with Laura
McIntosh™ is available on KSWB in San Diego and KCAL in Los Angeles, although
programming is not available in all areas at all times.
GROWING IN THE OCEAN BREEZE: This week’s
show features one the Oceanside’s hottest commodities
from August through September. Hurry in and grab your fresh,
juicy pole tomatoes, because they’re not going to be
there forever. Damaso Lee, the Executive Chef from Trattoria
Acqua and Sophia’s Italian Table, a pair of well-known
local’s favorite restaurants in La Jolla, CA, joins us
and teaches us how to make the most of these “apples
of love” with fresh, Italian recipes such us Panzanella
Tomatoes, Gazpacho (Chilled Tomato Soup) and Italian Stuffed Tomato. Bringing it Home with Laura McIntosh™ stops
right in the middle of the fields of these big, beautiful tomatoes and starts
cooking it up, steps away from the crashing waves alongside Camp Pendleton. The
pole tomatoes are right at home here, drinking in the temperate climate, plenty
of water and just the right amount of fresh ocean breeze. All recipes are available
on the Web at www.bringingithome.tv and make sure to catch them in action at
9:00 a.m. in San Diego and 10:00 a.m. in Los Angeles. Bringing it Home with Laura
McIntosh™ is available on KSWB in San Diego and KCAL in Los Angeles, although
programming is not available in all areas at all times.
GOURMET GRAPES: This week on Bringing it Home with Laura McIntosh™ we
bring fine dining outside. Cooking with grapes this week is
the Executive Chef from Summerwood Winery, Charles Paladin
Wayne, who shows us some creative grape recipes that prove
that you CAN have gourmet on the go. Paladin Wayne serves not
only as the culinary mastermind behind the menu at Summerwood
Winery, he also heads up the restaurant as Chief Sommelier,
pairing the locally-grown varietals with his delicious dishes.
Chef Charlie, as he is affectionately known, hosts Chef’s
Table dinners, during which he treats his guests to a five
course meal, complete with the perfect pairing of wine to compliment
each course. With such delicious picnic basket additions as
Thompson Seedless Grapes with Cypress Gardens Chevre, Roasted
Walnuts, and Proscuitto Ham and Local Petit Halibut with Charred
Grapes in Buerre Blanc, as well as the prevalent tastes of
one of the most prevalent fruits in its current peak of harvest – grapes,
Chef Charlie’s recipes are definitely those you’ll
want to recreate for your own gourmet occasion. All recipes
are available on the Web at www.bringingithome.tv and make
sure to catch them in action at 9:00 a.m. in San Diego and
10:00 a.m. in Los Angeles. “Bringing it Home” is
available on KSWB in San Diego and KCAL in Los Angeles, although
programming is not available in all areas at all times.
FUN IN THE SUN: 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. All recipes are
available on the Web at www.bringingithome.tv and make sure to catch them
in action at 9:00 a.m. in San Diego and 10:00 a.m. in Los Angeles. “Bringing
it Home” is available on KSWB in San Diego and KCAL in Los Angeles,
although programming is not available in all areas at all times.
SOUTHERN CELERY: In Louisiana, fledgling
chefs learn the kitchen secrets from the likes of such legendary
chefs as Paul Prudhomme and Emeril Lagasse.. Each and every
world-renowned menu offering from spicy Louisiana starts with
the trinity of food: celery, onion and bell pepper. This week
on Bringing it Home with Laura McIntosh™ we will feature
those three products in three recipes, which also incorporate
the indigenous products that make the New Orleans culinary
scene so unique. From the legendary to the up-and-coming, we
have invited some of the Crescent City’s finest chefs
to create recipes featuring bell peppers, onions, and celery
that will invoke your senses and make your mouth water. Watch
as Chef Paul Prudhomme prepares a fresh summer salad with crunchy
celery and Chef Matt Murphy creates Roasted Pork Tenderloin
with the savory tastes of celery and green onions. Finally,
Chef Philippe Pinon, new Executive Chef of Begue’s at
the historical Bourbon Street Royal Sonesta hotel, will show
you how to prepare the hotel’s signature dish and a New
Orleans Classic: Oyster Begue’s.
AMERICA’S FAVORITES FOR THE FOURTH
OF JULY: We’re pulling out all of the stops to celebrate
the nation’s birthday! 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! All recipes will available
on the Web at www.bringingithome.tv and make sure to catch
them in action at 9:00 a.m. in San Diego and 10:00 a.m. in
Los Angeles. “Bringing it Home” is available on
KSWB in San Diego and KCAL in Los Angeles, although programming
is not available in all areas at all times.
CROWN JEWELS OF FRUIT: We’re bringing out the cherries again, and this
time we’ve got some recipes for everyone with a sweet tooth! Cooking with
the majestic beauties, and preparing some of the sweetest, most delicious recipes
we’ve tasted, is Executive Chef Karen Hatfield from Cortez Restaurant in
San Francisco, CA. Chef Karen and her husband Quinn met in the kitchen and now
work together as an awesome twosome of Executive Chefs in heart of San Francisco.
Karen has worked in Wolfgang Puck’s signature Spago restaurant in Los Angeles,
and has been reviewed as one of the most innovative pastry chefs in California.
She’s got a lot to work with, as we hand her box after box of luminous
cherries, and she definitely proves to be up to the task we’re assigning
to her, as she serves up dish after heaping spoonful of sweet cherry recipes.
Taste the sweet and sour flavors of fresh cherries in Chef Karen’s recipes:
Cherry, Apricot & Almond Spiced Crumble, Crème Fraiche Vanilla Panna
Cotta with Bing Cherry
Compote, and Sour Cherry Sangria.
FATHER FARE: Let’s face it. Finding the perfect present for Pops isn’t
the easiest thing
to do. When in doubt, prepare a delicious dinner for all of the Dads who spoil
their little girls, and boast about their little boys. This week’s Bringing
it Home with Laura McIntosh™ we’ll give you some tasty, and easy,
recipe ideas for a low-key, no frills, Dad’s Day dinner. 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 the Central Coastal town of 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. Chef Evan cooks from the peak of the Hilltop
Vineyard at J Lohr Winery in Paso Robles, CA. Using Bertolli’s smooth Mediterranean
blends of olive oil, Chef creates recipes such as 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. We will also talk
with Master Chef Nick Stellino, Bertolli’s creative counterpart, to talk
about cooking with different
SEAFOOD AND SPUDS: Mixing a variety of exotic
and everyday flavors into an elegant, delicious dish is an
ambitious task for most people. Even executive chefs at gourmet
restaurants usually try to maintain balance within their menus
by using complimentary and parallel tastes. Our special guest
on this week’s episode of Bringing it Home with Laura
McIntosh™ has turned this chore into a party in the kitchen,
and has made a successful career out of creating one-of-a-kind
events and catering menus for superstars all over the nation.
As Executive Chef and Owner of Global Cuisine Catering, Gary
Arabia provides lavish meals and parties for thousands, including
celebrities Shaquille O’Neal and George Clooney. Try
your hand at some of his creative recipes: Lobster Roll With
Cabbage and Sweet Chili Dipping Sauce or Seared Baseball Scallops
With Shitake Mushrooms and Pan Seared Red Potatoes. Plus, take
in the beautiful scenery around the Bringing it Home™ kitchen
set. Looking out over rows of grape vines, we are cooking it
up on the “hilltop” at J Lohr Winery. Toasting
the chef with a rich tasting “orchestra of flavors” is
Jerry Lohr himself, offering wines from chardonnay to Cabernet
Sauvignon from the rich wine country of Paso Robles.
MANGOS FROM MEXICO: While most Americans
believes mangos to be an exotic fruit found in tropical destinations,
much of the world considers the mango to be as common a fruit
as apples are here in America. This week on Bringing it Home
with Laura McIntosh™ we are offering some tasty ways
to create delicious dishes topped with sweet and spicy mangos.
Guest Chef Robert Root from Orchid Restaurant at the Inn at
Morro Bay serves up a day full of mangos with a Mango Banana
Breakfast Sundae for breakfast, Spicy Chicken Kabobs with Mango
Chutney for lunch, and Grilled Salmon with Mango Ginger Sauce
for dinner. If you’ve never tasted mangos before, give
them a try by using them in Chef Robert’s recipes. Even
if you’re a mango skeptic, tune in for the beautiful
surroundings around the Bringing it Home™ kitchen set.
Looking out over rows of grape vines, we are cooking it up
on the “hilltop” at J Lohr Winery. Toasting the
chef with a rich tasting “orchestra of flavors” is
Jerry Lohr himself, offering wines from chardonnay to Cabernet
Sauvignon from the rich wine country of Paso Robles.
SWEET AND SOUR GRILLING: With the season’s
hottest commodity hanging fresh and ready to pick from the
trees, we had to fight off the anxious chefs who were signing
up to cook with cherries on our show. In the peak of cherry
picking, we found some willing farmers to let us sneak into
the middle of the action. In the heart of the Central Valley
booms one of the largest producers and packers of cherries,
PrimaFrutta. The Bringing it Home with Laura McIntosh™ kitchen
set welcomes Chef de Cuisine, Laurence Jackson, from the notably
renowned Claremont Resort and Spa in Berkeley, CA, to serve
up some hot recipes right off the grill. Memorial Day Weekend
is our first chance of the year to get outside and start grilling!
This week’s show is packed with grilling and marinating
tips to make any BBQ preparation quick, easy and full of fun!
You don’t have to have graduated from the Culinary Institute
to prepare Chef Laurence’s simple and delicious BBQ sauces,
marinades and grilling sauces. From Cinnamon Chili Crusted
Pork Ribs with B.B.Q. Cherry Sauce to Pork Chop with Rhubarb-Cherry
Compote and a Pork Filet with Sweet and Sour Cherry Sauce,
the tang from the BBQ is sure to please
everyone’s taste buds.
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.
CLIMB ABOARD THE TREND TRAIN: Diets float
in and out of popularity, and with each new diet trend comes
the appropriately marketed diet products: fat free cookies,
soy and calcium-rich chocolate; low-carb potato chips. This
week on Bringing it Home with Laura McIntosh™ we’re
going to show you how to prepare some healthy recipes that
will last through most upcoming diet trends, and feature vitamin-packed
vegetables and easy preparation using Ready Pac® Spring
Mix. Ready Pac® European style salad mixes provide U.S.
consumers with colorful combinations of baby lettuces and hard
and soft lettuces. Lettuce provides small amounts of dietary
fiber, some carbohydrates, a little protein and a trace of
fat. The most important nutrients in lettuce are vitamin A
and potassium. The vitamin A in lettuce comes from beta carotene,
whose yellow-orange is hidden by green chlorophyll pigments.
The beta-carotene in lettuce is converted to vitamin A in the
human body - the darker green, the more beta-carotene. To help
us create some excitement with these nutritious ingredients,
we’ve enlisted the help of Chef Mark Sherline, the Executive
Chef in charge of innovating the menus for all of the restaurants
in the Aladdin Resort and Casino in Las Vegas, Nevada. Using
an abundance of protein, as well as many of the fresh fruits
and veggies available this season, Chef Mark creates colorful
and flavorful recipes, such as Fettuccine and Wilted Arugula
Salad with Grilled Tiger Shrimp, Grilled Chicken Salad with
Asparagus Spears and Morel Mushrooms, and Tomato and Herb Salad
with Spring Mix and Goat Cheese Tart. Mix your proteins with
a balanced mix of fresh produce, and your diet will be trendy
for years to come.
SOY IN THE SUMMER: One of the most intriguing
aspects of tofu is its ability to take on the flavors of the
flavors it is married with, whether it is sweet, sour or full
of herbs and spices. We have an abundance of flavor to add
to this protein-packed soy this week on Bringing it Home with
Laura McIntosh™, and have invited Chris Garnier, Executive
Chef Partner from Roy’s Restaurant in Newport Beach,
to help us add these bold flavors and use tofu in a wide variety
of dishes. Chef Chris shows us how to gain the many benefits
of heart-healthy soy using vibrant seasonal ingredients. Borrowing
a signature recipe from his mentor, Master Chef Roy Yamaguchi,
Chef Garnier shows us there is an endless list of menu options
for this versatile protein source. With the Orange County Fairgrounds’ Centennial
Farm appropriately in the background, Chef Garnier heats up
the wok to teach us how to prepare such dishes as Sesame Seared
Rare Island Ahi with “Mapo Tofu” and Warm Tofu
Salad of Wilted Greens and Macadamia Nuts.
SPRING HAS SPRUNG: Breathe in the sweet
fragrances of Spring: blooming flowers, fresh fruits and vegetables.
It’s the time of year when cooking with seasonal ingredients
doesn’t feel like a chore. Everything is in season, from
asparagus to strawberries. This week on Bringing it Home with
Laura McIntosh™ Executive Chef Partner of Roy’s
Restaurant in Newport Beach, Chris Garnier, offers some ideas
for some freshly sprouted recipes using seasonal asparagus
and heart-healthy soy. With all sorts of produce popping up
behind us at Orange County Fairgrounds’ Centennial Farm,
Chef Garnier mixes up some light, delicious and healthy recipes.
There is definitely more to asparagus than eating it all by
itself. Get some good-for-you recipe ideas on Bringing it Home™.
AS AMERICAN AS APPLE PIE: Hot dogs, hamburgers
and apple pie a’la mode. Bringing it Home with Laura
McIntosh™ serves us America’s favorite foods with
Chef Louis Lepe, Executive Chef of the Salt Creek Grille in
Dana Point, California. On a kitchen set pitched in the middle
of the Orange County Fairgrounds’ Centennial Farm, Chef
Louis flips some juicy burgers made with Moran’s largest
1/3 lbs., All-Beef Patties. To sweeten the deal, Chef prepares
a fresh summer salad with crisp apples from First Fruits of
Washington and a fruity, apple vinaigrette. A simple dessert
you can prepare for your first backyard BBQ is Chef Louis’ Apple
and Goat Cheese-filled turnovers. Fresh, sweet, and American
as apple pie, the recipe for these turnovers doesn’t
require that you make a pesky piecrust!
SOMETHING’S FISHY: It may be a fishy
subject, but albacore tuna goes way beyond the canned stuff
used in sandwiches. It a delicious and fresh addition to many
dishes, from salad to traditional dinners, and can be cooked
in a variety of different styles. Out fishing
the waters of Southern California, Laura shows us first-hand
how the fish is caught and how it gets to your table in a mere
twenty four hours from the time it’s pulled out of the
sea. This week, Laura shows us not only how the Albacore gets
to your local grocery store, but also how to cook it up,
fresh and easy. Bringing it Home with Laura McIntosh™ and
Chef Trey Foshee, Executive Chef of George’s on the Cove
in La Jolla, California come to us from the windy, but beautiful
Southern California coast in Oceanside at Camp Pendleton. If
you don’t feel like making these dishes at home, visit
Executive Chef Trey Foshee at George’s on the Cove in
La Jolla, California. Having cooked at the James Beard House,
Chef Foshee has a lot of experience cooking for a sophisticated,
or picky, palate. Seared Albacore is always delicious, and
Chef Foshee shows us inventive twists on the traditional recipes.
If you feel like an Asian-inspired meal, then his Grilled Albacore,
Soba Noodles, Radish Pods, Tokyo Negi and Cucumber with Lemon-Soy
Vinaigrette will surely hit the spot. For a more Mediterranean
twist, Chef Foshee’s Seared Rare Albacore with Ligurian
Black Olive Smashed Potatoes and Shaved Young Artichoke Salad
is a surprisingly easy and well-rounded dinner for the whole
family.
THE CATCH OF THE DAY: Hawaii is famous for
its light and tropical fish dishes and we are bringing those
to you this week on "Bringing it Home with Laura McIntosh." Deep
in the beautiful waters off of the island of O’ahu, a
major operation maintains the steady inflow of fresh island
fish to Hawaii’s most celebrated restaurants! Take an
inside look at this process and try your hand at preparing
the local “catch” using the featured recipes prepared
by well-known local chef Chai Chaowasaree. Chef Chai’s
restaurant, Chai’s Island Bistro, is a favorite among
the islanders and a MUST when visiting the island of O’ahu.
Recipes featured on the show include Macadamia Nut Crusted
Fresh Kauai Prawns and Blackened Fresh Ahi Summer Rolls with
Soy Ginger Sesame Sauce.
HAWAIIAN TROPICS: Our second show filmed
on the sand in O’ahu, Hawaii features one of the famous
pair of Padovani brothers. Chef Pierre Padovani, born in Australia
and raised in France, brings a bit of beach and a bit of the
big city to Honolulu’s Doubletree Alana Waikiki. Along
with Executive Sous Chef Dave Passanisi, Chef Padovani helps
Laura create some exotic Pacific Rim Cuisine with a “French
twist.” Fresh apples are included in all of these rich
and flavorful recipes, such as Roasted Muscovy Duck Breast,
Ginger Jus, Okinawan Sweet Potato Puree With Spiced Apple Compote,
Braised Endive and Pan-Fried Plums and Sautéed Scallops & Hirabara
Big Island Salad With Apples & Yukon Potatoes.
WELCOME TO PARADISE: Aloha and welcome to
the first of several shows featuring "Bringing it Home
with Laura McIntosh" broadcast fresh from the island of
O’ahu! Celebrate with Laura and Chef Roberto Los Baños
at an unusual version of a Hawaiian Luau featuring fresh Del
Monte pineapple and Swift Premium Pork. “Hang loose” at
home while you watch the spirit of Aloha at 9:00 a.m. in San
Diego and 10:00 a.m. in Los Angeles. Try these tropical recipes
at home, from the fresh and simple Pepper Pineapple to the
Kalua Pig and Taro Cakes.
LUCK O’ THE IRISH: "Bringing
it Home with Laura McIntosh" searches for the rainbow
at the end of the pot of gold, and finds equally pleasing recipes
from Chef Gary Arabia of Global Cuisine Catering (www.globalcuisinecatering.com)
Using fresh red potatoes and cabbage in honor of the Irish
holiday, Chef Gary and Laura will entertain with Irish lore
and fabulous fare at 9:00 a.m. in San Diego and 10:00 a.m.
in Los Angeles. Make these recipes a new St. Patty’s
Day tradition in your own home: Seared Baseball Scallops with
Shitake Mushrooms and Pan Seared Red Potatoes or Roasted Baby
Bliss Red Potato Salad with Cabbage, Pancetta, and Haricot
Vert.
HOLY GUACAMOLE: Chef Dee Nguyen, representing
the California Avocado Commission (www.avocado.org), will prepare
fresh and delicious recipes
featuring ripe Avocados. "Bringing
it Home with Laura McIntosh" travels to Irvine, California to park that
kitchen set deep in the shade of the blooming avocado trees with Chef Nguyen
at 9:00 a.m. in San Diego and 10:00 a.m. in Los Angeles. You won’t want
to miss Chef Dee Nguyen’s spicy dishes: Coriander Marinated Scottish Salmon
with Haas Avocado Coulis and a Spiced Pork Chop, Avocado and Pomegranate Salad.
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HAPPY MOTHER’S DAY: