For more information, contact: M. Entertainment
Amy Tomek
(209)367-9790
Creating Art in the Kitchen with Chef Julian Serrano
LODI, Calif. (For IMMEDIATE release) - Most traditional holiday feasts are hardly considered to be art by the cooks who slave to provide a meal to extended family and friends in honor of time-old holiday tradition. We cook the same meals every year, using the basic recipes handed down by our mothers, fathers, and grandparents. The art and passion for our holiday cuisine has somehow gotten lost between the hassle of the Christmas ham and recreating Mom’s green bean casserole.
Tradition may be what the holiday season is all about, but why not put some spark, some passion in it, and truly make our meal a work of art? You might enjoy the process of cooking more, and your guests might even enjoy eating it more. You no longer need to slave in the kitchen, only to spend the rest of your night perfumed in cranberry sauce. Bringing it Home with Laura McIntosh and Chef Julian Serrano of Picasso in the Bellagio Resort, Las Vegas shows us delicious, festive holiday dishes you can make at home.
Chef Julian is quite an accomplished
artist - considers his cooking to be an art - much like the namesake of his
world-famous restaurant. He began his career at the age of 15 in his native
At first, Chef Julian was reluctant about his new position. Las Vegas had yet to become well known as a culinary capital, and he had finally won the prestige and honor of the James Beard Foundation’s “Best Chef of California 1998.” But Picasso won him over, with its grand dining rooms and fantastic view of the Bellagio lake and fountains. The restaurant focuses on inventive French-Mediterranean cuisine, enhanced by the Mediterranean décor and various artworks by Pablo Picasso. The restaurant features many interesting pieces by the extraordinary artist, including several oil paintings and ceramics, along with other mediums. Chef Julian’s Las Vegas gamble won big—he again received the James Beard Foundation “Best Chef of the Southwest 2002,” and his Picasso has since received five stars from AAA and “Most Popular Restaurant” by the Zagat Survey, along with other recognitions and awards.
Chef Julian can also be credited with being one of the founders of modern Las Vegas cuisine. With recipes like Warm Lobster Salad with Panache of Fruit Tropical and Citrus Vinaigrette and Roasted Langoustines with Pisto and Lemon Balsamic Vinaigrette, you can impress your house full of scrutinizing holiday guests. Top it all off with a toast to the holiday season, with drinks like the Vox Peppermint Kiss and the Caramel Appletini. Like Chef Julian, you too can create a masterpiece in your holiday kitchen with interesting recipes to excite and entice your guests’ taste buds, with the help of Bringing it Home with Laura McIntosh.
With several months of shows in the bag and many more delicious episodes to come, the cooking program Bringing it Home with Laura McIntosh™ receives five full forks for its creative approach to the usually routine format of oh-so-many cooking shows on the air today. With an entire network devoted to food and weekend mornings offering up cooking demonstration after cooking demonstration, it becomes hard to differentiate between them all. Bringing it Home with Laura McIntosh™ is a reality-based series showing real people making real food in real places.
Airing every Sunday morning on network affiliates from Bakersfield to Las Vegas, Bringing it Home with Laura McIntosh™ (www.bringingithome.tv) offers a “fresh” version of that same old cooking show. Traveling from farm to field, Laura McIntosh enlists the help of a local farmer and gourmet chef to show us exactly how to handle the fruits of this agricultural bounty by which we are surrounded.
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