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AM_FELION_AUDIO_MIX_SHORT-Apple ProRes 422 (HQ).mp4

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  • Emeril Lagasse discusses the different types of apples and how to prepare them.

    Mixed Apple Cuisine Pt. 1
  • Emeril Lagasse marinates pork spare ribs in apple cider to create a nontraditional oven baked dish.

    Mixed Apple Cuisine Pt. 2
  • Emeril Lagasse mixes a creamy, cheese custard with apples, and potatoes together to create a traditional gratin.

    Mixed Apple Cuisine Pt. 3
  • Emeril Lagasse plates oven baked ribs covered in with an onion apple sauce, and a side of potato gratin. He serves the dish to special guest Bernard Hine with a side of cognac.

    Mixed apple Cuisine Pt. 4
  • Emeril Lagasse uses delicious golden apples, aged cognac, and cake to create an apple Charlotte.

    Mixed Apple Cuisine Pt. 5
  • Emeril Lagasse plates a slice of apple Charlotte, and glazes it with an apricot jam. He adds a spoon full of whipped cream and garnishes the dish with springs of mint.

    Mixed Apple Cuisine Pt. 6
  • Thirty-year-old metal designer Alisa Toninato makes art in front of a 2,800-degree fire, hot enough to vaporize exposed beards or pop a bag of popcorn (both of which have happened). "We build our own furnaces, and we break down our iron by hand," says Alisa Toninato, who opened FeLion last year.

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  • Thirty-year-old metal designer Alisa Toninato makes art in front of a 2,800-degree fire, hot enough to vaporize exposed beards or pop a bag of popcorn (both of which have happened). "We build our own furnaces, and we break down our iron by hand," says Alisa Toninato, who opened FeLion last year.

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