Emeril and EJ Lagasse Are Ready to Serve

Biscuits & Jam

Meredith Corporation

Music Interviews, Arts, Food, Music

4.8 • 608 Ratings

🗓️ 12 December 2023

⏱️ 35 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

Back in 1982, Emeril Lagasse famously took over from Paul Prudhomme as executive chef at Commander’s Palace in New Orleans, and after an incredible run there he decided to open his own place, Emeril’s, in 1990. Now, more than three decades on, his son EJ, at age 21, is chef patron, revisiting dishes his father made famous and updating them with his own unique spin. We’ll talk about all that, as well as the magic of New Orleans, their over-the-top holiday food traditions, the ways their Portuguese heritage informs their work, and how Emeril is teaching a new generation about the power of food. For more info visit: southernliving.com/biscuitsandjam Biscuits & Jam is produced by: Sid Evans - Editor-in-Chief, Southern Living Krissy Tiglias - GM, Southern Living Lottie Leymarie - Executive Producer Michael Onufrak - Audio Engineer/Producer Jeremiah McVay - Producer Jennifer Del Sole-Director of Audio Growth Strategy & Operations Learn more about your ad choices. Visit podcastchoices.com/adchoices

Transcript

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0:00.0	Race the rudder, raise the sails, raise the sales!
0:05.0	Captain, an unidentified ship approaching. Over.
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0:13.0	Reach sales professionals, not professional sailors.
0:17.0	With LinkedIn ads, you can target the right people by industry, job title, and more.
0:21.4	To get £100 off your first campaign, go to LinkedIn.com slash lead to claim your credit.
0:26.7	That's LinkedIn.com slash lead. Terms and conditions apply.
0:40.7	Welcome to Biscuits & Jam from Southern Living. I'm your host, Sid Evans, and today I'm talking with one of the best known chefs in the world
0:46.1	and the talented son who's following in his footsteps.
0:49.5	Back in 1982, Emerald Agassi famously took over from Paul Prudome as executive chef at Commander's
0:56.7	Palace in New Orleans, and after an incredible run there, he decided to open his own place,
1:02.7	Emeralds, in 1990.
1:04.7	Now more than three decades on, his son E.J. at age 21, his chef patron, revisiting dishes his father made famous and updating them
1:14.2	with his own unique spin. We'll talk about all that, as well as the magic of New Orleans,
1:19.1	their over-the-top holiday food traditions, the ways their Portuguese heritage informs their
1:24.8	work, and how Emeril is teaching a new generation about the power of food.
1:29.7	A word of warning, this episode will make you hungry.
1:40.4	Emeril and E.J. Lagasi, welcome to Biscuits and Jam.
1:43.9	Thanks for having to be here. and Jam. Thanks for others.
1:45.0	I'm here, thank you.
1:46.0	Where am I reaching y'all right now?
1:47.0	We're in New Orleans.
	...

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