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Emeril Lagasse Keeps it Real

At home, the superstar chef indulges a passion for wine
Harvey Steiman
Issue: August 31, 2004

Emeril Lagasse hunches over a frying pan in his home kitchen, a pose familiar to anyone who has seen him on television. Chatting amiably with a visitor, he lifts four halibut fillets from a thin film of olive oil in the pan, turns gracefully and transfers them to plates, carefully spoons on a delicately flavored relish of corn, tomatoes and cucumbers.

For the full article, check out the new issue of Wine Spectator, on newsstands August 31, 2004.

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