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START THE SUMMER WITH SEAFOOD AND SPUDS

With an expert in culinary innovation in our kitchen to help us, it is no wonder how we have managed to blend perfectly the tastes of the All-American potato and exotic seafood delicacies in this week’s show featuring ocean-fresh lobsters and red fingerling potatoes.  On Bringing it Home with Laura McIntosh™ we’ll teach you how to prepare some extra special recipes featuring exotic spices and flavors from around the world. Guest Chef Gary Arabia, Proprietor and Owner of the Global Cuisine event catering company, has made it his own personal challenge to incorporate an eclectic range of cuisines into an artful presentation.  

If you’ve never tasted a mango before, give one a try by using the fresh fruit in Chef Robert Root’s recipes.  As Executive Chef at Orchid Restaurant inside the Inn at Morro Bay, Chef Robert brings a unique dining experience to locals and tourists to the Central Coast alike. Featuring California Continental cuisine, Chef Root’s fresh fare rejuvenates the body, while the cleansing seaside atmosphere relaxes the mind and spirit.

Global Cuisine by Gary Arabia is now one of the premiere leaders in its field having catered thousands of events from intimate gatherings to large-scale productions. Gary also owns and operates two popular restaurants, which are daily showcases for his culinary talents. Global Cuisine @ The Lot is the only restaurant on a working studio lot open to the public. Gary has also been featured in “Best Of… Events” for the Food Network and in Mario Martinolo’s cooking segment on KCAL. He has also recently appeared on the WB television shows, “Surreal Life” and “Celebrity Blind Date.”  He has also been featured on Extra, Access Hollywood, E! Style, and The Fine Living Network, and Shaquille O’Neal is one of his biggest fans.

The Chef’s recipes and the many varieties of mangos available make it so easy to incorporate the sweet flesh of mangos into your menu for a weekend brunch or Monday night dinner. Although only one in three American supermarket customers has ever tasted a mango, worldwide, mangos are the #1 most consumed fruit. For great quality, there’s a supplier right at our doorstep—Mexico. Our neighbor’s advantages include diverse production, with five commercial varieties of mangos, and a long growing season from February to mid-September. Mangos are an excellent source of Vitamins A and C, as well as a good source of Potassium and contain beta carotene.

Pick out a mango in your local grocery store today. Selecting the ripeness of mangos can be determined by either smelling or squeezing. A ripe mango will have a full, fruity aroma emitting from the stem end. Mangos can be considered ready to eat when slightly soft to the touch like a ripe peach.  Just like a peach, the best way to ripen a mango is at room temperature on the kitchen counter or in a paper bag overnight. For more mango information, visit www.mangosfrommexico.com.

Take in the beautiful surroundings of the Bringing it Home™ kitchen set.  Looking out over rows of grape vines, we are cooking it up on the hilltop at J Lohr Winery. So beautiful a vista that it inspired the name for one of the J Lohr brands of wine, watching us cook in the Hilltop atmosphere will inspire your tastebuds and culinary creativity.  Toasting the chef with the harmonious blending of an “orchestra of flavors” from the rich wine country of Paso Robles is Jerry Lohr himself, offering wines from Chardonnay to Cabernet Sauvignon.


            Bringing it Home with Laura McIntosh™ is a television show that debuted on August 3, 2003 in the Los Angeles, San Diego, Santa Barbara, Bakersfield, Palm Springs, and Las Vegas markets. Bringing it Home™ is a traveling cooking show that sets its stage where the commodity of choice is at its peak of freshness. Bringing it Home with Laura McIntosh™ brings agriculture to the forefront using only the freshest produce to create seasonal specialties.

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