THE FORMER FOOD & BEVERAGE CRITIC FOR THE LA DAILY NEWS (50 YEARS) FILES A WEEKLY REPORT ON WINE AND FINE DINING. LARRY ALONG WITH HIS WIFE LILLIAN AT THE LIPSON INSTITUTE FOR FINE WINE STUDIES IN COSTA RICA HAS A WEEKLY REPORT DETAILING HIS LIKE , DISLIKES AND RECOMMENDATIONS.
EMMITT SMITH - SUPER BOWL CHAMPION
PRO FOOTBALL HALL OF FAME RUNNING BACK EMMITT SMITH HAS ACHIEVED THE HIGHEST LEVELS OF SUCCESS ON MANY STAGES — IN THE NFL, ON DANCING WITH THE STARS AND AS A PHILANTHROPIST. NOW HE’S SHARING SOMETHING HE HAS COMMON WITH MORE THAN 8 MILLION AMERICANS. GOUT - OFTEN MISUNDERSTOOD EMMITT JOINS US TODAY TO TELL US MORE.A respected entrepreneur, a sought-after speaker, bestselling author and one of the most valuable personal brands in the sports-entertainment field — these are just a few of the ways to describe Emmitt Smith.
Smith first rose to prominence via an illustrious football career, which included three Super Bowl championships as a member of the Dallas Cowboys and the honor of being the only player to have won a Super Bowl MVP, NFL MVP and NFL Rushing Crown in the same season. Inducted into the Pro Football Hall of Fame as part of the Class of 2010, Smith is the NFL’s all-time leading rusher, having amassed 18,355 yards during his 15 seasons. Smith’s charm and charisma, which made him one of the sports world’s most popular personalities during his playing career, quickly translated to the entertainment world following his retirement. In 2006, Smith’s cross-over appeal became even more apparent when he, along with dance partner Cheryl Burke, was crowned winner of the hit ABC reality show “Dancing with the Stars.” Most recently in the fall of 2012, Smith once again took to the dance floor as part of the inaugural “Dancing with the Stars All Stars” cast and finished fourth, the last male contestant standing. Currently President & CEO of Emmitt Smith Enterprises, Inc., Smith leads a team of talented individuals who oversee the company’s many ventures — including Pat & Emmitt Smith Charities, the marketing and management of the Emmitt Smith brand, and the company’s two core businesses, EJ Smith Construction and E Smith Legacy, a real estate company. As well known for his character and integrity as he is for his athletic ability, Smith continues to give back to the community and support higher education via Pat & Emmitt Smith Charities, an organization that annually awards college scholarships and provides enrichment opportunities to underserved youth. Smith continues to share his personal and professional stories with organizations across the country. He has been a member of the President's Health and Fitness Council, and has been recognized by numerous organizations for his leadership and public service. He also authored the 2011 book, Game On: Find Your Purpose — Pursue Your Dreams, which chronicles his story from humble beginnings growing up in Pensacola, Fla. to his rise in the business world. Smith is a graduate of the University of Florida with a Bachelor’s Degree in Public Recreation. He is a member of Phi Beta Sigma Fraternity, Inc. He is married and the father of five children.
Chef Paul Prudhomme - K-PAUL'S RESTAURANT NEW ORLEANS
Chef Paul Prudhomme has propelled the distinctive cuisine of his native Louisiana into the international spotlight and continues to push the limits by creating exciting and new American and international dishes.Chef Paul learned the importance of using the freshest ingredients while cooking at his mother’s side and continues to use only earth’s finest harvests. As the youngest of 13 children, Chef Paul was always adventurous. His strong curiosity of life and cultural customs motivated him to leave Louisiana in his early 20’s and travel across the United States to experience every culinary environment possible. From an Indian reservation all the way to the finest, five-star restaurant, Chef Paul learned to love, appreciate and blend the flavors of his younger years with those of many other cultures.
In July 1979, K-Paul’s Louisiana Kitchen® opened its doors in New Orleans. In only a few years, his French Quarter restaurant attracted world travelers and continues to excite diners today. Diners are especially pleased to learn that K-Paul’s Louisiana Kitchen now takes reservations. Renovations were completed at the restaurant at the end of 1996 doubling the seating capacity. Today, K-Paul’s Catering division satisfies palates in New Orleans and “anywhere on the planet!”
As a result of endless requests for his seasoning secrets, Prudhomme created his own line of all natural (Koshersupervised) herbs and spices. Today, Chef Paul Prudhomme’s Magic Seasoning Blends® are distributed in all fifty states and in more than 25 other countries. His blends are popular with both home cooks and professional chefs. In addition, Chef Paul produces his own seasoned and smoked meat s (andouille and tasso). All are available through Magic Seasonings’ Mail-Order catalog, which also features cookbooks, giftpacks and cooking tips (online at
www.chefpaul.com ).
Chef Paul recently added Magic Salt Free Seasoning®, Salmon Magic®, Shrimp Magic® and Sweetie Magic™ to his dry seasoning line and developed a line of sauces-marinades for retail and institutional use. He expanded manufacturing capabilities to a 130,000 square-foot plant which now produces custom blends, bulk sizes and contract packing for otherfood companies at Chef Paul’s AIB approved New Orleans area plant. Chef Paul consults with restaurant chains and large food manufacturers around the world to develop complete menus or selective menu items and specialty dishes. He and his Product Development team and R&D Kitchen can also create specific flavor profiles or duplicate existing ones.
As one of America’s best-known chefs, Prudhomme has been featured often on the three major television networks’ prime time programs. He has made guest appearances on NBC’s Today Show, ABC’s Good Morning America, CBS This Morning, 20/20, Live with Regis and Kathie Lee, Late Night with David Letterman, NBC Nightly News with Tom Brokaw, Larry King Live, Nightwatch with Charlie Rose, the QVC Shopping Channel, CBS Early Show and the Weekend Today Show. In the Summer of 2002, Chef Paul’s life story was featured on A & E Biography.
Chef Prudhomme has been the subject of numerous articles and has penned many himself as well, in such prominent national magazines as Omni, Life, Time, Newsweek, Bon Appetit, Metropolitan Home, Travel and Leisure, Playboy, Food Arts, and National Geographic Traveler.
Among his many accolades and awards, Chef Paul received the “Restaurateur of the Year” award in 1983 from the Louisiana State Restaurant Association . Chef Paul was the first American–born chef to receive the coveted Merite׳ Agricole of the French Republic and was honored in 1986 as “Culinarian of the Year” and also “Culinary Diplomat”- Chef and Child Foundation (1994) by the American Culinary Federation . Chef Paul also took part in America’s Promise , one of the nation’s leading youth development organizations. The National Restaurant Association has bestowed upon Chef Paul both the College of Diplomates Award (1993) and the Thad and Alice Eure Ambassador of Hospitality Award (2001). He was honored as Nation’s Restaurant News “Fine Dining Legend Award” winner and selected as Chairman of the National Food Safety Education Month in 2001. Some of the local awards Chef Paul has received are the 1994 Louisiana Public Broadcasting Legend Award, the WYES Public Television President’s Award (1999-2000), and the Ella Brennan Savior Faire Award from the ACF-New Orleans Chapter. In May of 2003, Nation’s Restaurant News inducted him into the MenuMasters Hall of Fame and he received Bon Appetit’s Humanitarian Award in 2006.
An international presence, Chef Paul has made personal appearances and given lectures and seminars all over Europe and the Orient. He is devoted to feeding the American troops in bases around the world. He served as a consultant to Team USA of the American Culinary Federation, and participates actively at conventions, seminars and food trade shows nationally and internationally as a guest lecturer and in support of his Magic Seasoning Blends® . He spends time at universities and culinary schools around the world, giving educational seminars for students in all walks of life.
Chef Paul has cooked for heads of state as well as members of the U.S. Congress. Charity work is dear to Chef Paul’s heart and he lends his support to many major fundraisers, which benefit charities such as Meals on Wheels, Easter Seals, the March of Dimes, Big Brothers/Big Sisters,and the National Alzheimer’s Association. Prudhomme was the first Chef to participate in the Robert Mondavi “Great Chef of America” series and was one of 12 chefs chosen from around the world to participate in the celebration of Jerusalem 3000th year anniversary where each chef created a Kosher dish to be served at the King David’s Feast in March 1996.
A best-selling author, Chef Paul has written nine diverse cookbooks and produced six cooking videos, two of which were at the top of the Billboard’s chart for fifty-three consecutive weeks. Five of Chef Paul’s cooking series are based on his cookbooks, Fork In The Road, Fiery Foods, Kitchen Expedition, Louisiana Kitchen and Always Cooking and are currently aired on Cable Television and/or The Public Broadcasting System. Chef Paul’s latest book, Always Cooking, was released in the spring of 2007.