Mon, Sep 15, 2014
Robert Earl invites you to join him on a visit to the most popular Steak dinners in Las Vegas....a tremendous seafood platter to start followed by the classic Baked Alaska at the Old Homestead, Beef Wellington and fish and chips at Gordon Ramsay Steak, great potato dishes and a 24 layer chocolate cake at the Strip House, and even how a chain like Ruth's Chris never lost its edge. Guests include Robin Leach, Holly Madison and Chef Carla Pelegrino.
Mon, Sep 22, 2014
Robert Earl takes us to his favorite buffets and shows us how to select only the best items while leaving out the filler. Favorite buffets include Caesars Palace, the five regions of France at Le Village Buffett at the Paris Hotel, and a breakfast you will never forget at The Rio. He'll also share his spot on where he gets the best cupcakes.
Mon, Sep 29, 2014
Robert Earl gets us VIP access to those places many can't even get a reservation-unless you're part of the in crowd. Mr. Chow's award winning Peking Duck, Beverly Hills Housewife Lisa Vanderpump's Villa Blanca cooks up a paella wonder, and Koi Restaurant tells us how to make Branzino.
Mon, Sep 8, 2014
Robert Earl takes us to Las Vegas to select his perfect meal from his favorite restaurants. First up is the eggplant stack appetizer at Martorano's in the Rio while also sampling each appetizer they offer. For the main course, it's the teppanyaki style Chilean Sea Bass and Maine Lobster with red onion shiso salsa at Nobu in Caesar's Palace. Finally, it's the outrageous treasure chest dessert of cakes, ice creams, milkshakes and deep friend Oreos at Serendipity 3 with the beautiful showgirls of Jubilee.
Mon, Oct 6, 2014
Robert Earl takes us to Las Vegas to select his perfect meal from his favorite restaurants. Each stop is a different course in which Robert now adds sous chef to his resume! First up is the eggplant stack appetizer at Martorano's in the Rio while also sampling each appetizer they offer. For the main course, it's the teppanyaki style Chilean Sea Bass and Maine Lobster with red onion shiso salsa at Nobu in Caesar's Palace. Finally, it's the outrageous treasure chest dessert of cakes, ice creams, milkshakes and deep friend Oreos at Serendipity 3 with the beautiful showgirls of Jubilee.
Mon, Oct 13, 2014
Robert Earl takes us to the world famous Pink's hot dogs in Hollywood and samples their most popular creations while he constructs a signature hot dog bearing his name. In Orlando, Robert hosts two very special families from Give Kids The World at his Buca di Beppo restaurant for a meal they won't soon forget! He goes in the kitchen and actually prepares each dish with his chef. Finally, Robert shares the secrets of his most favorite pasta dishes including frutti di mare, spaghetti Bolognese, and baked rigatoni.
Mon, Oct 20, 2014
Robert Earl takes us to his three favorite locations for breakfast lunch and dinner. For breakfast, he stops at the Sugar Factory in Las Vegas with the humorous characters of the hit show Absinthe as his guests. In the kitchen, Robert creates the Fat Elvis Waffle and then joins his guests for Banana Bread French Toast, Chocolate French Toast, and Carrot Cake pancakes. In Orlando, he takes us behind the scenes for lunch at his own restaurant, The Earl of Sandwich, and showcases his most famous sandwiches which feeds a group of very hungry construction workers. Later for dinner, Robert heads to the AAA Four Diamond Award recipient Scarpetta in the infamous Fontainebleau hotel in Miami Beach with Chef Marlon. Local Snapper with fregola, shrimp and mushrooms-fennel brodetto is the choice of the evening. As a special surprise, Robert takes a private tour of "waterworld" where you discover the secret to the freshness of their seafood.
Mon, Oct 27, 2014
Robert Earl takes us to Las Vegas, New York and Orlando to some of his favorite Italian restaurants. In New York, three of the NYPD's finest join Robert at Trattoria il Mulino for ricotta meatballs, beef short ribs ravioli, chicken in crosta, and Mediterranean sea bass. In Las Vegas, Robert gets in the kitchen at the legendary Rao's to learn the secret behind their signature dish the veal chop with hot and sweet cherry peppers. Finally, we visit Enzo's on the Lake in Orlando in which Robert shows off his classic outrageous personality in funny candid tussles with their chef while in the kitchen. In the dining room, the waiter is put on the spot as to what kind of customer Robert really is. Exquisite tableside service includes antipasto della casa, pappardelle alla farnese, ending with bucatini all enzo.
Mon, Nov 3, 2014
Robert Earl takes luxury to a new level. In South Beach, Norman Van Aken known as the founding father of new world cuisine gives his thoughts on The Restaurant at The Setai which is known for intimacy, serenity, and of course, luxury. The menu features flavors from the Mediterranean regions of Spain, Italy and the south of France. Here Chef Veena serves Colorado lamb chops with truffle mash, fresh Maine lobster salad, crispy poached egg polenta, and cantaloupe gazpacho. Then, Miss USA and Miss Universe join Robert in the vibrant SoHo district of Manhattan at Costata-one of New York's finest Italian steak houses-where Chef PJ creates his signature dishes including, amberjack crudo, bone marrow panzanella, and the incredible 40oz bone-in ribeye with gnocchetti and lump crab. In Las Vegas, Robert then ditches his trademark shirt and gets all dressed up for the ultimate French fine dining experience as he hosts the cast of Million Dollar Quartet from the chef's table at Guy Savoy. In the kitchen, Robert and Chef Mathieu prepare tonight's meal which includes colors of caviar, artichoke and black truffle soup, and beef tenderloin topped with bone marrow in a bordelaise sauce.
Mon, Nov 10, 2014
This episode is all about the best seafood dishes in Robert's culinary quest for greatness. In the heart of the Meatpacking District of New York, Catch features new twists on classic seafood dishes prepared by Top Chef Season 3 Winner and Executive Chef Hung Huynh while he entertains the lovely ladies of Knicks City Dancers at his table. First is the Spicy Tuna Tartar on Crispy Rice Cake, followed by Hamachi Cucumber, with Scallions, Wasabi and Pine Nuts. Then Robert samples the Corn and Edamame Succotash, Lobster Mac and Cheese and followed by their signature dish-Cantonese Lobster. Then we head to the Sunshine State for two great restaurants. In Orlando, Robert visits Big Fin Seafood Kitchen which was awarded the Foodies Award Critics Choice for best seafood restaurant. Robert joins owner Bobby Moore for incredible dishes featuring Blackened Grouper, Jerk-seared Scallops with arroz con gris, Lobster Mac and Five Cheese, The Big Fin Shellfish Platter, and Big Fin Swordfish Filet Mignon. Finally, Robert heads to South Beach to the new Traymore restaurant in the Metropolitan by Como. Robert and Chef Jonathan create succulent dishes to include Heirloom Tomato Salad, Charred Grilled Octopus with potatoes, Mussels with Spanish chorizo, Hog Snapper whole roasted with fresh kale, and the incredible Passion Fruit Cannelloni. Of course, Robert has to finish his meal by the pool with their cocktail 1939 made from absinthe and gin.
Mon, Nov 17, 2014
Hot, sexy, sizzling Latino food is Robert's passion in this episode as he explores his favorite Mexican, Peruvian and Cuban restaurants. At the Linq in Las Vegas, Robert treats us to one of the Strip's most sought after Mexican restaurants-Chayo for unique twists on guacamole, carnitas tacos, pork sopes, empanadas, huarache and he assists in the kitchen to their specialty gorditas which means "little fatties". In South Beach, Robert heads to the kitchen to learn how to make the house specialty Famosa Zarzuela de Mariscos (seafood stew) at Emilio and Gloria Estefan's outstanding Cuban restaurant Larios on the Beach. Robert also samples the bacon wrapped plantains, The Tour of Cuba- which is a sampling of shredded meats in a Cuban mojo and chimichurri sauce, and their fantastic desserts of rice pudding, bread pudding and flan. Finally, for the greatest Peruvian cuisine with a Japanese twist, there is no better place than La Mar by Gaston Acurio in Biscayne Bay. Robert learns of art of making Cebiche and then to the grill for Corazon which is favorite Peruvian street food made of veal heart and potatoes.
Mon, Nov 24, 2014
Today, we're tasting food from different regions from around the world without having to leave the United States so get your passport here! First is Beijing Noodle No. 9 inside Caesar's Palace Las Vegas as Robert is joined by CHiPs star Erik Estrada. Together they sample many of their signature dishes such as Soup Dumplings, Crispy Shredded Beef with carrots, Barbeque Pork and Shrimp, and Marinated Pork Belly with seasonal vegetables. In Miami, Robert heads to Azul with five of South Beach's top fitness trainers for Applewood smoked lettuce, Pork Belly with Pork Tenderloin, spiced Carnoroli risotto with Key West pink shrimp, and eight hour braised Pork Belly with Rainbow Cauliflower, and White Asparagus and cauliflower crust with white Worcestershire sauce. Finally, the Master of Horror Wes Craven joins Robert at RivaBella on the Sunset Strip in Los Angeles for Beef Carpaccio with truffle mustard and potato dust, Coffee crusted tuna with persimmon, squid ink black rice cracklin and radish, then lamb ragu pappardelle with pistachio and peach. The cap off their meal with table side prepared liquid nitrogen ice cream.
Mon, Dec 1, 2014
Robert searches for a little of home in these great restaurants, Sir Winston on The Queen Mary in Long Beach, California. In the kitchen, Robert makes a succulent Lobster Salad, which he then shares with Commodore Everett, followed by the classic Beef Wellington. Next Lance Bass joins Robert at Gordon Ramsay at The London in West Hollywood off the Sunset Strip. Here they enjoy several specialty dishes such as Sea Scallop & Mushroom, Marrow Toast, Mussels, and Mushroom Risotto. Finally Karina Smirnoff from Dancing with the Stars joins Robert at Lisa Vanderpump's Pump in West Hollywood for Lobster and Asparagus Fiori, Ahi Tuna Tartare, Fresh Papaya stuffed with Shrimp and Crab, topped off with a triple chocolate mousse cake.