Behind the Swinging Doors: Inside the Kitchen at Emeril's
April 14, 2014
What goes on behind the kitchen doors at Emeril’s?
Line cook Alec Fatherree talks across the kitchen. While most of the conversation revolves around lunch service, it's not unusual for service to be peppered with sports talk: "Did you see that Missouri game last night?"
Jay Zink from Covey Rise Farms drops off produce for the restaurant. His shirt reads, "We Choke Our Own Chickens." Covey Rise provides produce for over 40 New Orleans restaurants, including all of Emeril's restaurants. They're located in Husser, Louisiana, about 70 miles north of New Orleans. The 50 acre farm has a year-round grow season and offer CSA memberships of their seasonal produce.
Fleur de Lis
Sous chef Andrew Perciful stirs squid ink pasta while showing off his New Orleans pride.
Chef Perciful's hands rest under the lamps in the kitchen.
Simmering Cream Sauce
Cream sauce with crawfish and tomatoes for an angel hair pasta dish steaming in a pan before being served.
Sweet Potato Chips
House-made sweet potato chips served on the side of lunch sandwiches.
Sous chef Andrew Perciful and line cook Walter George at their places in the kitchen.