Travel

end result will taste when I make sauces and soups....to me, for these, you must take the time to perfect.

I have never been to August - but you seldom hear anything bad about it. For me, I am more about, great dishes rather than restaurants. One of my all time favorite meals ever is the garlic crusted Texas drum with bacon butter sauce at Emeril's NOLA. And the filet mignon with demi glace at his Emeril's New Orleans location. Both superb because you could tell the sauces were made with care, and time, and the flavors blended to perfection. But, at Thanksgiving I was in NOLA and ordered the drum and I swear they seemed to just have sprinkled seasoning on the fish and that was it. Opposite of what I heard Paul Prudonne say on a show not too long ago - sauciers have to take enough time to melt the spices and layer them if they want to be successful.

Maybe there is a point when Emeril and Besh need to take a sabbatical and actually eat the food at every one of their restaurants.