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It's down to the final Cheftestants on this week's Top Chef as the competition departs for the finale in Maui. But before the gang leaves the Big Easy, Emeril Lagasse is toasting his fair town with a party at his restaurant Emeril's tonight.
What's on tap for tonight's bash? A screening of the episode and tasting samples of the winning dish once the winner is announced. Emeril's also serving up a celebratory cocktail dubbed the NOLA Quickfire. "It's our version of a classic Sazerac," Emeril tells the Dish. "We've kicked it up to celebrate this season of Top Chef New Orleans.
There's an altruistic upside to Emeril's sinful concoction, too: he'll be donating $1 from each NOLA Quickfire Cocktail to Café Reconcile, which will be matched by the Emeril Lagasse Foundation.
Top Chef NOLA Cocktail Recipe
1/2 oz Sazerac Rye Whiskey
1/2 oz Triple Sec
2 dashes Peychaud's bitters
2 dashes Regan's Orange Bitters
Squeeze of lemon
Ruby Red grapefruit slice
In a rocks glass take a slice of grapefruit hat has been cut into quarters and press with muddler into the bottom of the glass to release the juices. Then take a sprig of rosemary and slap it and place on top of the grapefruit. In shaker combine ice, whiskey, triple sec, both bitters, and squeeze of lemon. Stir ingredients until well chilled and then strain onto grapefruit and rosemary.
Before tonight's episode, catch up on all the sizzling action on Last Chance Kitchen.