Season 2

Creative Oyster Loaf, Ferdie/Mother's Favorite Offerin', BBQ Duck Sandwich.

Lobster Club, Cobb Club, Lamb Club.

Baklava, Baked Stuffed Shrimp, Chicken Andouille Strudel.

Basic Bread Starters, Another Bread Starter, O'Breads Rye Currant Rolls.

Horseradish Garlic Burgers, Tuna Burgers, Lamb Burgers.

Sweet Pea Soup, Horseradish Crusted Rib Roast, Cheesy Scalloped Potatoes.

Crawfish Bread, Baptist Church Fried Chicken Wings, Pralines.

Stuffed Hen, Grilled Hen, Bourbon Mashed Potatoes.

Artichoke Preparation, Redfish Marcelle with Artichoke and Mushroom Sauce, Artichoke and Shrimp Salad.

Coffee Syrup, Mole made with Coffee Extraction, Coffee Anglaise.

Nola Style Cedar Plank Trout, Horseradish Potatoes.

Compote, Spanish Onion Chutney, Salmon with Onion Chutney.

Cheese Fondue, Fondue Bourguignonne, Chocolate Fondue.

Stuffed Caps, Shiitake Relish, Shiitake and Pasta.

Sweet Biscotti, Biscotti Trifle.

Jerusalem Artichoke Salad, Jerusalem Artichoke and Potato Gratin, Batter Fried Jerusalem Artichoke.

Zucchini Bread, Zucchini Pancake, Zucchini Tian.

Simple Brine, Olive Bread, Beef and Feta Sandwich on Olive Bread, Peasant Style Fish.

Ponchatoula Strawberries, Crawfish Pie, Cochon de Lait, French Fry Po' Boy.

Skillet Cornbread, Pumpernickel Bread, Walnut Quick Bread.

Asparagus with Orange Butter, Turkey Avocado Salad, Asparagus and Crab Ragout.

Vegetable Satay, Chicken and Beef Satay, Sweet and Sour Sauce, Peanut Sauce.

Crab Cakes with Poached Eggs and Wild Mushroom Sauce, Spring Fruit Pudding.

Onion Soup, Onion Tart, Onion Marmalade.

Pastrami Sandwich, Curing Pastrami, Duck Pastrami and Pasta.

Strawberry Tartlets, Tomato and Cheese Tart, Crawfish and Spicy Cheese Tart.

Plain Yogurt, Almond Yogurt and Coriander Sauce, Blueberry Yogurt Crumble Top Cake.

Chervil-Shallot Potato Salad, Cold Beef Tenderloin, Cherry Cobbler.

Vanilla Oil, Crabmeat Gratin with Vanilla Bean Sabayon, Vanilla Bean Pudding.

Citrus Gastrique, Raspberry Gastrique, Citrus Gastrique Vinaigrette, Foie Gras with Raspberry Gastrique.

Pepper-Crusted Loin, Tuna Loin Salad, Pepper Poached Apple.

Basic Curry, Vindaloo, Shrimp Curry.

Moules Marinieres, Stuffed Mussels.

Baked Lobster, Boiled Lobster Salad with Creamy Tarragon Dressing, Vanilla Champagne Sauce.

Crawfish Remoulade, Mint Rice Mustard, Grilled Lamb.

Semolina Butter Cookies, Semolina Pasta, Semolina Pudding.

Basic Tahini, Hummus, Halvah.

Potatoes and Tomatoes with Feta, Lamb Mille-Feuille, Tomato Vinaigrette, Stuffed Grape Leaves.

Spanakopita, Moussaka.

Vacherin, Baked Alaska, Floating Island.

Tuna and Nicoise, Lemon Aioli, Bulgar Wheat Stuffed Tomato, Grilled Chicken Salad.

Italian Wedding Soup, Salt Cod and Tomato Ragout, Mexican Wedding Cookies.

Melon Soup, Melon Salsa with Grilled Tuna, Granita.

Salmon and Mashed Potato Pie, Natchitoches Meat Pie, Scallop Pie.

Fiddlehead Ferns, Baked Shrimp Custard with Ramp Relish, Squash Blossoms, Roasted Red Pepper Coulis.

Mascarpone Cheesecake, Savory Puff Pastry, Mascarpone Cream.

Michael Jordan's One Day Pickle, Mary Beth's Pickled Beets and Eggs, Annie's Bread and Butter Pickles.

Gazpacho Basic, Gazpacho Relish, Alana Shocko Mama's Grilled Vegetable Gazpacho of Love, Tuna Parfait with Gazpacho.

Standard Pesto, Funky Pesto, Tuna and Potatoes a la Pesto.

Morel and Pasta, Tournedos of Beef with Morel Sauce, Whole Stuffed Morels.

Traditional Ceviche, Funk It Up Ceviche, Mango Tuna Ceviche Parfait.

Vichyssoise, Asparagus Crab Soup, Fruit Soup.

Basic Dough, Whole Wheat Focaccia, Sweet Treat.

Gunther's Andouille Spoonbread, Wild Mushroom Bread Pudding, Zucchini Pudding.

Basic Tamale Dough, Cumin Pork-Potato Filled Tamales, Green Salsa, Shrimp Tarragon Tamale Pie.

Sweet Potato Crab Chowder, New Potato Lobster Chowder, Sweet Bay Scallop Chowder.

Steamed Cod with Rice, Sesame Mustard Vinaigrette, Grilled Swordfish, Citrus Salsa, Poached Flounder.

Ginger Vinaigrette, Gingered Beef with Fried Noodles, Ginger Cake with Ginger Cream.

Orange Flan, Florentine Flan, Flat Mushroom Flan.

Cabbage Slaw, Mixed Vegetable Slaw, Crock of Beans, Bratwurst and Buns.

Cilantro Lemon Shrimp, Tomatoes marinated in Tomatoes, Blackberries in Bag, Sour Cream Madness.

Tomato, Shallot, and Cucumber Salad, Cold Roast Chicken, Focaccia.

Iced Parfait, Funky Scallop, Red Snapper Parfait.

Blood Orange Salad, Pork Chops with Kumquats, Pineapple Delight.

Mint-Couscous Salad, Apple Pecan Dressing, Apple Tarte Tatin.

Chanterelle Timbales, Chanterelle Croquettes, Chanterelle Tart.

Muhammara, Lentil Stew, Apricot and Cherry Bread Pudding.

Lefse, Anadama Bread, Rosemary Flatbread.

French Tomato Sauce, Escargot En Croute, Tomato Butter.

Grilled Fennel Vinaigrette, Crispy Fried Fennel in Light Tomato Sauce, Fresh Shrimp and Fennel Sauce.

Nuoc Cham Dipping Sauce, Carrot Salad, Vegetable Platter, Spring Rolls, Sweet Rice with Meat, Shrimp and Sausage.

Rice and Radicchio Soup, Parsnip and Carrot Soup, Wild Mushroom Soup.

Fried Plum Dumplings, Cranberry Dumplings, Apple Dumplings.

Drunken Pork and Hominy, Sauteed Quail with Grit Gravy.

Scrod Pate, Braised Scrod in White Wine and Fresh Oregano, Rustic Baked Scrod with Creole Tomato Sauce.

Easy Enchilada Sauce, Cilantro-Mint Sauce, Black Bean Mole.

Marinated Olives and Cheese, Marinated Mushrooms, Indian Chicken, Curried Rice Pilaf, Asian Flank Steak Salad over Cold Noodles.

Peach Champagne Punch, Cured Snapper with Caviar Cream and Toast Points, Chicken, Andouille and Wild Mushroom Fricassee.

Mushroom and Ham Kabobs with Rosemary Aioli, Portobello Kabob, Andouille and Chicken Kabobs with Creole Mustard, Grilled Shrimp Kabobs with Jalapeño Butter.

Butternut Squash Soup, Shrimp Salsa, Acorn Squash Risotto with Duck and Sage, Pumpkin Pecan Torte.

Lemon and Herb Crusted Swordfish, Swordfish Croquettes, Swordfish Paillard.

Green Bean, Zucchini and Potato Spread, Green Beans with Black Beans and Pork Sauce, Two Bean Salad, Asian Green Bean Salad.

Dilled Peas and Walnuts, Fresh Pea Relish with Tuna, Pasta with Peas and Bacon.

Pistachio-Orange Crusted Scallops, Chicken with Hazelnuts, Marzipan (Nut Paste).

Sushi Rice, Composed Tuna Timbale, Tempura.

Coconut Battered Shrimp, Shrimp and Sweet Corn in Coconut Broth, Tapioca Pudding with Coconut, Mai Tai, Pina Colada.

Cold Poached Salmon Salad, Whole Poached Trout, Red Wine and Poached Pears.

Classic Salsa, Poblano and Pine Nut Salsa, Citrus Salsa.

Herb Vinaigrette, Herb Steamed Oyster Mushrooms, Herb-Crusted Scallops.

Pork Burgers, Pork Chops with Onions and Mushrooms, Roasted Pork Tenders with Orange Chili Sauce.

James Beard Sweet Potato Rolls, Wild Mushroom Bread, Spinach Bread.

Caldo Verde-Famous Portuguese Green Soup, Roast Stuffed Chicken in Old Portuguese Manner, Putrid Cake.

Avocado Soup, Baked Eggs and Avocados, Grapefruit and Avocados, Avocado Stuffed with Chicken Salad.

Curried Chicken Salad with Mango and Papaya, Squab Salad on Haricot Vert, Venison Salad with Sun Dried Cherries and Brie.

Roux, Rabbit and Wild Mushroom Gumbo, Seafood Gumbo.

Chicken with Chestnut Stuffing, Turkey with Andouille Cornbread Stuffing, Grilled Flank Steak with Mushroom Stuffing.

Garlic Soup, Poached Shrimp with White Wine, Tomatoes and Thyme, Rice Pudding.

Verge's Red Mullet with Watercress Sauce, Salt Baked Whole Bass.

Provencal Fish Stew, Bourride, Cioppino.

Rice Salad, Moroccan Pilaf, Rice Tart.

Tea Eggs, Tea Leaf Shrimp, Tea Scented Sponge Cake with Honey Glaze.

Scallion Beef Roll-ups, Sautéed Beef Tips with Shiitake Mushrooms, Corn-Crusted Beef Tournedos with Roasted Corn Sauce.

Cold Cellophane Noodles with Chicken, Spicy Buckwheat Noodles and Pork in Broth, Noodle Cake with Shrimp and Oyster Sauce.

Walleye Pike Sandwiches with Cambridge Sauce, Rainbow Trout with Lemon Capers and Brown Butter, Grilled Perch with Sage.

Funky Stuffed Turkey, Baked Turkey Scallopini.

Pumpkin Mussel Soup, Pumpkin Kibbeh Stuffed with Spinach, Chickpeas, and Walnuts, Pumpkin Cheesecake.

Cowboy Caviar, Fried Potatoes with Poblano Pepper Strips, Scrambled Eggs with Fresh Oysters and Chilies, Bloody Mary's.

Hoppin' John, Steen's Cane Syrup Glazed Ham, Gulf Shrimp Cheesecake with Creole Mustard Dressing.

Bibb Lettuce Salad, Little Soup From the 17th Century, Braised Baby Romaine.

Smoky Mushroom and Tasso Potatoes, Rustic Cedar Shrimp with Lemon Butter.

Cranberry Almond Sauce, Venison Chops with Dried Cranberries, Cranberry Tart.

Jicama-Citrus Salad, Tangerine Duck, Cr‚àö‚Ñ¢pes Suzette.

Vietnamese Style Cauliflower with Straw Mushrooms, Broccoli Stems with Cloud Ear and Enoki Mushrooms, Monkfish Stew with Saffron Broth and Wild Mushrooms.

Chocolate Waffles, Banana Cornmeal Pancake, Pecan-Crusted Orange French Toast.

White Bean Corn Relish, Black Bean Cake with Sautéed Shrimp, Four Legume Salad.

Rustic Style Caponata, White Bean and Tuna Spread, Fresh Pears with Parmigiano Reggiano and Balsamic Vinegar.

Baked Brie with Pear Chutney, Cheese Walnut Soufflé, Creamy Cheddar Cheese Soup.

Red Mole with Unsweetened Chocolate, Chocolate Custard Pie, Mississippi Mud Cake.

Baked Lemon Pudding, New Orleans Goat Cheesecake, Chocolate Chip Cookies.

Smoked Trout Dumplings with Potato Truffle Sauce, Tourte de Blette, Albita Battered Shrimp.

Hot and Sour Cabbage, Cabbage Rolls, Fancified Sauerkraut.

Fennel Salad and Fusilli Pasta, Turkey White Bean Salad with Tomatillo and Chipotle Spread, No Cook Coffee Ice Cream, Raspberries and Mascarpone Sauce.

Sauteed Flounder with Tomatoes and Olives, Baked Stuffed Flounder, Pan-Fried Flounder in Cornmeal with Smoked Oyster-Artichoke Relish.

Fall River Clam Chowder, Sweet Corn and Truffle Chowder with Rock Shrimp Relish, Sweet Potato and Duck Chowder.

Mu Shu Pancakes, Mu Shu Pork, Emeril's Funky Duck Mu Shu.

Salmon Beggar's Purse with Vodka and Pepper Cream, Roasted Quail Stuffed with Creole Oyster Dressing, Roasted Shallot and Port Wine Reduction Sauce.

Osso Buco Milanese, Braised Veal Shanks a la Emeril, Saffron Rice.

Schnitzel a la Holstein, Sauerbraten, Potato Pancakes.

Deviled Eggs and Classic Omelet, Deviled Eggs, Emeril's Ziti and Parmesan Frittata, Breakfast Casserole.

Fried Calamari with Creole Olive Salad, Grilled Stuffed Calamari with Roasted Poblano Sauce, Stir Fried Calamari.

Chorizo Sausage Seasoning Mix, Spicy Chorizo Rellenos, Tequila Lime Sauce.

Grilled Portobello over Pasta with St. John's Cheese Sauce, Emerilized Chicken Cordon Bleu, Praline and Goat Cheesecake with Praline Sauce and Candied Pecans.

Crawfish Spring Rolls, Pan Fried Dumplings, Chili Sauce, Hot Rice Wine and Sesame Dipping Sauce.

Split Pea and Ham Hock Soup, Chicken Bacon and White Bean Soup-Portuguese Style, Nola Turtle Soup.

Poached Pears in Vanilla and Champagne, Poached Pears Stuffed with Maytag Blue Cheese, Roasted Walnuts Wrapped in Puff Pastry, Seared Duck Breast with Pear and Balsamic Compote.

Chili Rub Leg of Lamb Roast with Cilantro, Pine Nuts and Walnut Pesto, "Carpetbag" Steak.

Baked Oysters with Braised Leeks and Tasso Hollandaise, Tuna of Love, Frozen Chocolate Peanut Butter Pie with Chocolate Sauce.

King Cake, New Orleans' Best Pain François, Panzanella-French Bread Salad.

Fried Parmesan Eggplant Sticks with Garlic and Cilantro, New Orleans Eggplant Boat with Shrimp Étouffée, Grilled Eggplant and Lamb Medallion Sandwich with Rosemary Aioli.

Creole Vegetable Jambalaya, Gonzales Jambalaya, Jambalaya Pudding.

Charlie Trotter's Roasted Garlic, Mesclun Greens with Creamy Garlic Dressing and Roasted Croutons, Roasted Squab with Poached Garlic and Garlic Cream Potatoes & Vinegar Meat Jus.

Campfire Steaks, Beef Roulades with Blue Cheese and Walnuts.

Lobster Portuguese Style, Emeril's New Orleans Paella, Parmesan Herb Croutons.

Chicken Pockets Stuffed with Cheese, Poblanos and Andouille with Creole Mustard Aioli, Venison Melange and Sausage Cassoulet.

Caramelized Onion and Foie Gras Bread Pudding, Roasted Chicken Stuffed with Andouille and Corn Bread Pudding, Warm Center Chocolate and Chocolate Bread Pudding.

Lamb Roast stuffed with Spinach and Chèvre, Apple Mint Couscous, Lemon Shortbread with Macerated Blueberries and Vanilla Bean Ice Cream.

Stuffed Shrimp with Creole Meunière Sauce, Crawfish-Stuffed Filets with Crawfish Bordelaise Sauce.

Portuguese Fried Chicken with Chili Mustard Sauce, BBQ Chicken and Andouille Hash and Poached Eggs.

Vegetable Quesadilla with Parsnip Puree, Caramelized Onion Marmalade and Cilantro Sour Cream, Vegetable Paupiette with Grilled Vegetable Vinaigrette, Celery Root French Fries with Remoulade Dipping Sauce.

Oyster and Spinach Stuffed Turkey Roll with Garlic Wine Sauce, Dried Cherry and White Chocolate, Bread Pudding.

Remoulade Shrimp Pasta, Salmon, Crab and Corn Maque Choux, Tomato Chutney.

Candied Lemons, Grapefruits, and Oranges, Peanut Butter Pralines, Chocolate-Dipped Candied Oranges and Lemons, Chocolate-Dipped Pretzels.

Steen's Roasted Duck with Stewed Legs, Ham Hock Greens.

Salsify, Celery Root, and Fennel Slaw, Vegetables with Crispy Fish and Parsnip Mash Potatoes, Panned Mississippi Quail with Root Vegetables, BBQ Quail Legs and BBQ Sauce.

Nola's Boudin with Smothered Onions, Sweet Potato Crouton, Funky Smothered Sweetbreads, Braised Celery Root with Grilled Venison and Celery Root Mashed Potatoes.

Crawfish Beignets with Tomato and Corn Tartar Sauce, Turbo Dog Chicken with Creole Mustard and Tomato Coulis, Tempura Soft Shells with Asian Salad.

Charlie Trotter's Salmon with Olympia Oysters, Hijiki Seaweed and Ginger-Shiso-Mirin Broth, Stephan Pyles' Chocolate Pudding Cake with Mocha Sauce.

Salmon and Caviar Pie, Lobster with Butter Sauce, Spinach Noodles and Salmon Roe, White Chocolate Mousse in Dark Chocolate Nest with Raspberry Coulis.

Country Style Rabbit with Maytag White Cheddar Grits, Emeril's Clam, Oyster, Mussel, and Potato Ragout Wrapped in Puff Pastry, Wild Mushroom Ragout with Spinach Potato Cake.

Olive and Roasted Pine Nut, Sun-Dried Tomato, Rosemary, Basil, Black Pepper and Parmesan Reggiano Bread, Chicken Confit Sandwich.

Sweet Pie Crust, Individual Persimmon Pie with Vanilla Ice Cream, Brandied Peach Custard Pie.

Smothered Duck with Root Vegetables, Smoked Chicken and Sweet Corn with Herb Crust.

Cheese Plate with Dried Cherry and Walnut Bread, Dried Apricot and Rum Muffin with Spiced Butter, Seared Foie Gras with Dried Fruit Sauce and Grilled Apples.

Baked Tomato Mozzarella Cheese and Basil Pie, Vegetable Custard Pie, Southwestern Pie.

Baked Tomato Mozzarella Cheese and Basil Pie, Vegetable Custard Pie, Southwestern Pie.

Crawfish Boil, Ham Hock, Red Beans and Rice, Fried Crawfish Po Boy with Remoulade.

Crawfish Boil, Ham Hock, Red Beans and Rice, Fried Crawfish Po Boy with Remoulade.

Hilda's Ravioli with Portuguese Sauce, Kale and Chorizo Soup.

Hilda's Ravioli with Portuguese Sauce, Kale and Chorizo Soup.

Emerilized Diver Scallops, Red Mullet Court Bouillon, Pecan Crusted Cod Fish.

Pumpernickel Rolls, Pumpkin, Pistachio, and Pine Nut Crusted Pork Chop, Chocolate and Roasted Poblano Sauce.

Hot Chorizo Tamales with Black Bean and Roasted Pepper Salsa, Spicy Duck Empanadas with Fire Sauce and Cilantro Cream.

Chicken Confit and Lavender Focaccia Sandwich, Duck, Andouille and Scallion Pancakes with Orange Sauce, Parsnip Puree Cream Soup with Root Vegetable Beignets.

Oyster Suzette, Corn and Crab Bisque, Crab Meat Imperial.

Pound Cake with Dried Fruit and Port Wine Reduction Sauce, Strawberries with Champagne Sabayon, Plums and Madeira over Ice Cream with Almond Cookies.

Scallop, Mushroom Confit, and Black Truffle Dome, Smoked Chicken and Sweet Corn with Herb Crust, Rustic Rabbit with Black Pepper Biscuits.

Traditional Caviar Garnishes, Caviar Pie, Caviar Butter Sauce with Sauteed Prawns.

Scallops with Pepper Arugula and Tangerine Gastrique, Whole Roasted Chicken Basted with Tangerines and Rosemary, Tangerine Tart with Blueberry Coulis.

Scallops with Pepper Arugula and Tangerine Gastrique, Whole Roasted Chicken Basted with Tangerines and Rosemary, Tangerine Tart with Blueberry Coulis.

Hot Boiled Cold Potato Mash with Truffle Emulsion, Confit of Exotic Mushrooms with Angel Hair Pasta Tossed in Truffle Oil with Shaved Truffles and Parmesan Reggiano Cheese.

Smoked Crawfish with Creole Mustard and Roasted Red Pepper Coulis, Crab and Wild Mushroom with Green Onion Coulis.

Emeril's Rustic Brown Roux, Rabbit, Andouille Wild Mushroom Gumbo, Shrimp, Crab and Oyster File Gumbo.

Potato Timbale with Horseradish Cream Sauce, Corn Beef and Cabbage Strudel with Grain Mustard Sauce, Smoked Salmon and Potato Hash with Poached Eggs.

Arugula, Radicchio, Endive, Roasted Walnut and Maytag Blue Cheese Salad, Crawfish Stuffed Prawns with Arugula Puree, Peach Clafoutis with Peach Ice Cream.

Shrimp and Saffron Risotto, Oven-Roasted Tomatoes with Mushroom Risotto and Fresh Mozzarella Cheese, Grilled Beef, Roasted Peppers and Raisin Risotto.

Spinach Salad with Balsamic and Andouille Vinaigrette, Coriander Tuna with Parsnip Puree, Mixed Berries in Balsamic Syrup over Raspberry Sorbet.

Smoked Trout Hash with Fried Eggs, Smoked Salmon Cakes on a Bed of Grilled Vegetables over Lemon Dill Sauce.

Smoked Trout with Apple Strudel, Smothered Chicken, Pan-Seared Squab with Dried Cherry Reduction.

Herb-Tossed White Asparagus, Fresh Crab Meat and Grilled Radicchio Salad, Herb-Crusted Salmon with Asparagus Beurre Blanc, Chicken Confit and Asparagus with Pasta "Rags".

Pepper Seared Tuna with Wasabi and Fried Celery Root Chips, Fried Wontons with Oriental Noodle Salad and Grilled Flank Steak, White Bean Puree Phyllo Cup with Asian Slaw.

Creole Onion Soup, Frog Legs Sauce Piquante, Praline Ice Box Pie.

Making Tasso, Baked Clams with Tasso, Grantinee with Saffron Sabayon, Steak with Tasso Maque Choux.

Carpaccio and Artichoke Salad, Potato Crusted Turkey Breast, Stuffed with Jalapeños and Corn Topped with Mole Sauce.

Stuffed Zucchini Flowers with Truffles, Apricot Gratin with Almonds and Kirsch.

Linguica-Crusted Roasted Salmon Cedar Plank, Whole Roasted Foie Gras.

Lobster American Sauce, Lobster Dome, New Orleans Chicory, Pot de Creme.

Salmon with Cilantro Potato, Caramelized Diver Scallops, Caramelized Peach Upside-Down Cake, Cornmeal Cake.

Basic Dough, Roasted Pork Loin with Bacon and Onion Spaetzle, Veal Chop with Puree of Apple Spaetzle

Prosciutto Wrapped Grilled, Scallops with Melon Relish, Prosciutto and Mushroom Ravioli with Fried Sage.

Roasted Prawns with Spinach Mashed Potatoes and Red Pepper Sauce, Crab Stuffed Prawns with Tomato Relish and White Bean Relish.

Clams Casino, Hilda's Stuffies, Portuguese Clam Stew with Garlic Croutons.

Emeril's Mussels over Linguine, Mussels and Fennel in Saffron Cream Sauce.

Fried Polenta Cake with Shrimp ‚Étouffée and Roasted Corn Relish, Rustic Baked Polenta Pie, Cornmeal Upside-Down Cake.

Funky Stuffed Filet, Milky Chocolate Cheesecake.

Arugula and Parmesan Reggiano, Cheese Salad with Balsamic Vinegar, Caramelized Onion and Parmesan, Cheese Soup with Parmesan, Toast Points.

Potato Baskets, Gaufrette Potatoes, Emeril's Potato Truffle Charlotte.

Szechuan Long Green Beans, Emeril's Bean Sprouts, Stir-Fry Vegetables.

Emeril's BLT, Jerky and Baby Greens with Fire Roasted Corn Dressing in Tortilla Basket.

Crab Boil and Dipping Sauces, Crab Gumbo.

Bacon Tarts with Shaved Vidalia Onions, Real and Rustic Roasted Vidalia Onion Crusted Pompano with Chervil Jus.

Baby Greens Tossed with Chardonnay Hazelnut Vinaigrette and Goat Cheese, Hazelnut Torte with Hazelnut Ice Cream.

Pork Boulettes, Emeril's Corn Pudding, Mr. John's Spare Ribs with Garlic Mashed Potatoes.

Black Pepper-Crusted Tuna Loin, Spicy Seared Tuna with Red Bean Sauce and Fresh Herb Salad.

Hearts of Palm and Crab Salad, Hearts of Palm Beignets with Roasted Tomato Dipping Sauce, Hearts of Palm Strudel with Remoulade Sauce.

Rhubarb and Foie Gras, Chicken Smothered in Rhubarb, Rhubarb Cobbler with Vanilla Ice Cream.

Pan-Roasted Salmon with Dirty Fava Beans, Melange of Sausage and Potato Paupiette, Wild and Exotic Mushroom Jus.

Paneed Veal with Cheese Ravioli and Smoked Tomato Butter Sauce, Pan-Fried Tomatoes with Lump Crab Meat and Dave's Ravigote.

Lemon Thyme Chicken with Rosemary New Potatoes, Tamarind Glaze Spare Ribs with Emeril Slaw.

Coconut Shrimp with Star Fruit and Black Bean Salsa with Passion Fruit Cream, Tropical Fruit Beignets with Mango Coulis and Coconut Ice Cream, Papaya Margarita.

Lobster Gazpacho, Fruit Minestrone.

Mojito, Citrus Marinade, Piri Piri Carne Spart.

Basic Dough, Duck Confit, Smoked Mozzarella and Oven Roasted Tomato Pizza, Smoked Barbecue Chicken Pizza.

Potato Soup with Mom's Salt Cod Fritters, Portuguese Stewed Chicken.

Citrus Cured Salmon, Tasso Cured Red Snapper, Corned Beef.

Gumbo, Crawfish Pie, Smothered Andouille Po' Boy.

Tomato and Zucchini Gratin, Three Potato Gratin, Lobster and Macaroni Gratin.

Southwestern Rub, Beef Flautas with Black Bean Puree and Roasted Pepper Salsa and Cilantro Cream Corn.

Savory Lobster Custard, Caramelized Peach and Custard Tart, Fried Custard with Caramel Sauce.

NOLA Rib-Eye Sandwich, Smoked Salmon, Squacquerone Cheese, Red Onion and Arugula Sandwich, Grilled Vegetable Focaccia.

Balsamic Marinade, Rosemary Marinade, Macerate Peaches.

Potato and Caramelized Onion and Knish, Beef Pirogies with Chive Sour Cream.

Pecan Crusted Mozzarella with Baby Greens, Smoked Mozzarella, Lamb and Grilled Vegetable Mille-Feuille, Focaccia.

Fried Redfish with Fire Roasted Corn Tartar Sauce, Jalapeño Hush Puppies, Maw Maw's Slaw, Rustic Blackberry Cobbler.

Berry Tiramisu, Berry French Toast with Foie Gras Romanoff.

Strawberry Jam, Jam Cake, Green Beans, Pearl Onions and Okra, Strawberry Jam and Peach Preserves, Jam Tart.

Artichoke Preparation, Artichoke Spianata, Artichoke Tart.

Beef and Horseradish Salad, Citrus and Horseradish, Cedar Planked Scallops.

Chili Grit Cakes with Ragu of Peppers, Guacamole and Tortilla Strips, Piri Piri Shrimp Skewers.

Smoked Salmon and Salmon Mousse, Terrine with Caviar, Ann's Celery Root Remoulade with Smoked Duck.

Chorizo-Crusted Scallops with Cilantro Guacamole and Tortilla Strips, Seared Bay Scallops with Fresh Corn and Truffles.

Paella, Orange Tart with Orange Glaze and Candied Orange Zest.

Classic Ragu Bolognese, Lasagna of Wild and Exotic Mushrooms.

Steamed Ginger Shrimp, Dumplings in Ginger Broth, Roasted Ginger Salmon with Ginger Soy Butter Sauce.

Emeril's Fried Rice, Mrs. Hay's Stuffed Chicken Wings with Hoisin Sauce.

Truffle Consommes, Traditional Garnishes, Foie Gras Profiteroles.

Wild Mushroom and Crab Soup with Dumplings, Lobster Potato Cakes with Poached Eggs and Choron Sauce.

Cheese and Jalapeño Shortcake with Crawfish Étouffée, Cornmeal Sheet Cake.

Marinated Vegetables, Stuffed Tomatoes, Jessica's Black and White Brownies.

Portobello and Mozzarella Sandwich with Smoked Tomato Butter Sauce, Grilled Portobello Salad.

Grilled Fish with Fresh Pea Sauce, Peas and Pasta, Risi Bisi.

Lyonnaise of Mirlitons, Fried Crawfish Salad with Creole Honey Mustard Dressing.

Gumbo, Fried Okra Salad, Stewed Okra with Creole Chicken.

Basic Danish Dough, Bear Claws, Danish Twists, Danish Pockets.

Pan Sauteed Scallops with Fresh Pasta Salad and Parsley Coulis, Grilled Escolar with Crawfish Cream Sauce and Fried Arugula, Pepper Seared Filet of Beef with Grilled Radicchio and Meat Jus.

Grilled Pork Chops with Al's Oyster Dressing, Mr. Lou's Chocolate Brownie and Coffee Ice Cream Sandwich.

White Chocolate Cake Doughnuts, Vanilla Doughnuts, Various Fillings and Toppings.

New Wave Clam Boil, Steamer Clam Roll with Tartar Sauce, Emeril's Dump Cake.

Tomato Stack Salad with Roasted Tomato Vinaigrette and Fried Green Tomatoes, Creole Style Tomato Soup with Goat Cheese Dumplings.

Grilled Ramp Soup, Stuffed Morels with Crawfish Remoulade.

Cumin Chili Burgers, Seared Tuna Steak Burger on Cilantro and Onion Roll, Pickled Ginger and Cabbage Slaw.

Oyster Dressing Soufflé with Oyster and Tasso Ragu, Shark au Poivre, Lobster and Haricot Vert Relish.

Whole Roasted Chicken Stuffed with Dirty Rice, Alligator Stewed in Sauce Piquant.

Gnocchi au Gratin with Orleans Cream Sauce, Spinach Gnocchi with Petit of Beef, Wild Mushroom Ragu.

Venison Gumbo, Ham Hock and Wild Green Gumbo.

Banana Nut Pain Perdu with Banana Syrup, Banana Tent.

Cochon de Lait, Andouille Spoonbread.

Lamb Sausage with Lentil Ragu, Funky Lamb Shanks.

Spiced Butter Crust, Grilled Vegetable and Goat Cheese Empanada, Roasted Tomatillo Sauce.

Succotash, Crawfish Rellenos with Red Bean Sauce, Peanut Butter Pie.

Potato Crusted Lobster Tails with Crawfish Potatoes, Shellfish Bouillabaisse.

Kicked-Up Asian Salad with Tuna and Funky Vinaigrette, Creole Mustard and Herb Crusted Lamb with Mustard Sauce.

Crown Roast, Tenderloin Shiitake Stroganoff.

Kale and Chorizo Soup, Grilled Sea Bass with Portuguese Sauce.

Rabbit and Oyster Gumbo, Emeril Dog, Turtle Pie.

Rosemary Flatbread, Rosemary Lamb Skewers, White Bean, Tomato and Rosemary Ragu.

Mozzarella, Italian Sausage and Roasted Red Pepper Calzone.

Fish and Chips, Basil Mayonnaise.

Spinach with Fried Tortellini and Prosciutto, Smoked Duck Stew with Dumplings.

Blackberry Gastrique, Roasted Baby Fennel and Arugula, Grape, Stilton and Walnut Focaccia.

Funky Asian Lentil Salad, Red Lentil Cakes, Chorizo and Roasted Tomato Ragu.

Pork Roulade with Grilled Apple and Pecan Dressing, Onion Applesauce, Fried Apple Pies.

Melange of Lily and Andouille Soup, Sweet Onion Bread, Grilled Green Onion Tart.

Cabbage and Lamb Stew, Emeril's Stuffed Cabbage, Sweet and Sour Cabbage.

Cutting Beef Rounds, Sauerbraten, Emeril's Swingin' Fried Steak.

Dr. E's Get Well Soup, She Crab Soup, Ham Hock and Greens Gumbo.

Seared Tuna and Spinach Salad with Warm Pancetta Dressing, Pancetta Stuffed Flounder.

Puree of Winter Squash Soup, Butternut Ravioli with Sage Brown Butter.