Yachts International - - Yachts International - Fa­vorite town what’s in the wine chiller?

may be cus­tom­ized for cook­ing, but she’s also a fish­ing ma­chine. Lagasse and his team are sport­fish­er­men to the core, fish­ing ev­ery tour­na­ment they can.

“We try to keep our crew happy, so we do some se­ri­ous cook­ing,” Lagasse says. “To­mor­row we’ll do steak sand­wiches with caramelized onions and cheese. Then we’ll do some lamb chops on Satur­day for a snack.”

Lagasse is equally se­ri­ous about fish­ing. He reg­is­ters for ev­ery tour­na­ment he can. But own­ing aldente is also about fam­ily time and hav­ing fun on the wa­ter with friends.

“Just be­ing any­where on the wa­ter, the at­mos­phere, it’s very peace­ful,” Lagasse says. “It can change your whole at­ti­tude. I have to have that. I don’t mind work­ing hard—and I do, I work a lot of hours—but I couldn’t do that if I didn’t have this. The wa­ter, it keeps me bal­anced. It’s not easy. I want to fish more, but I keep get­ting sucked back into the work thing. What can I say: It’s my pas­sion. My love is food. I’m al­ways think­ing about food and where we’re headed next.”

He pauses, cast­ing a thou­sand-yard stare out the port-side sa­lon win­dow be­fore re­turn­ing men­tally to the con­ver­sa­tion.

“Such as rein­vent­ing the fast-food busi­ness,” he adds, with a mis­chievous twin­kle in his eyes. “Fast food is ter­ri­ble be­cause they de­signed it ter­ri­ble. So I’ve fig­ured out a way to make it de­li­cious.”

Keep your lines in the wa­ter, folks. Team Emeril Lagasse isn’t done yet.

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