Planet Green
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There's no place like Northern California for the freshest produce, artisan meats and fine wines. Emeril takes his show on the road to the Culinary Institute of America in Napa Valley, a school leading the way with its commitment to local ingredients and sustainable farming practices.
Emeril will focus on Napa fare and how it influences the students and chefs at the CIA. The banquet makes the most of local ingredients, serving Preserved Lemon Bricked Chicken, Emeril's inspired Spanish Style Gazpacho, a palate cleanser of Cucumber Water And Carrot Sorbet and finishing it off with a Cherry Trifle With Olive Oil Quick Bread.
Recipes featured in this episode:
Fresh Garden Vegetable Platter with Aioli
Preserved Lemon Bricked Chicken
Spanish Style Gazpacho
Sauteed Yellow Squash With Carrots and Dill
Cucumber Water and Carrot Sorbet
Emeril's Mediterranean Eggplant
Cherry Trifle With Olive Oil Quick Bread
Watch the video of Emeril at the Culinary Institute of America in Napa Valley.
Don't miss this special episode of Emeril Green—check out the tv schedule for listings.
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Take the Local Challenge - Eat Within a 100-Mile Radius
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