Planet Green
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John Stewart and Duskie Estes have two fantastic restaurants in the Napa Valley—Bovolo and Zazu. Both chefs believe in only serving meat that comes from animals raised humanely and without hormones and antibiotics. They use products from a CSA (Community Supported Agriculture) that is local, and also grow food right
behind their restaurants. What's more, their food conveys the purity of California
flavors and is simply delicious. Tonight, we're making some of their favorites...and
mine too!
Emeril's Tips:
- Make your voice heard! Talk to your local grocer or butcher about the importance of supplying meat raised humanely and without hormones and antibiotics. Remember, the power you have as a consumer really does determine what's for sale at the meat counter.
- A flat iron steak comes from the shoulder of the cow and is usually well marbled with fat. Choose this cut when grilling or broiling.
Recipes featured in this episode:
Black Pig Fig With Saba
Bovolo Pickled Grapes
Cocoa Nib Caponata
Grilled Sausage Pizza
BLT With Tabasco Aioli
Flatiron Steaks With Point Reyes Blue Cheese Ravioli and Backyard Chard
Don't miss this episode of Emeril Green, check our tv schedule for listings.
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