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Episode Title: "Kim's Turn"
Premiering Tuesday, March 18th at 8pm ET/ 5pm PT
Kim has her first shot at showing her skills when she's tapped to be Head Chef in the school's student-run restaurant, despite having no professional culinary experience. Meanwhile, Gabriel’s home life interferes with his classes and threatens his chances of staying in school. And after a conflict with his catering professor, Jim questions his future at culinary school.
Episode Title: “Florida Caviar, Clams & Rock Shrimp...Really?"
Premiering Sunday, March 16th at 2:30pm ET / 11:30am PT
In this episode, Emeril takes a look at some impressive seafood operations in the Sunshine State. First stop is at Evans Fish Farm, one of the few commercial sturgeon farming operations in the United States. Emeril tours the farm with owner Geno Evans and samples some of their caviar and smoked sturgeon products. Next, Emeril learns the story of two men who have been working together for 30 years running a clam farm in Sebastian. The owners take Emeril on a tour of their clam growing and processing facilities. Later, Emeril learns the story of how the Thompson family made rock shrimp, normally a throwaway ingredient, a top-of-the-menu item at their restaurant, Dixie Crossroads. Lurilee Thompson, the owner of Dixie Crossroads and Wild Ocean Seafood Market, shares her shrimp dishes with Emeril, and then he prepares a dish using caviar, clams and rock shrimp.
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