I’m sitting here in the dressing room waiting for the producer to escort me to the Emeril LIVE stage. The show is half over and you-know-who is coming up next........! Each book tour has it’s highlights and lowlights. This is definitely on the high side. The last time I was on this soundstage, Iron Chef was the show and we were battling Masahara Morimoto. In my green room, I’ve been watching the audience motivator work the magic on a crowd of 200. Doc Gibbs and his band have been pounding a rhythmic beat in unison with enthusiastic applause, still ten minutes before show time. All the while, Emeril (whom I’ve known for twenty-five years) stops in to say “Hi”, not at all oblivious to the energy, as he might be, considering this is about his 1700th show!

After a quick catch up on each other's families, off he storms to the main stage down the hall. An entourage leads and follows him in a conga line – Producer, Make Up, Security, House Chef, and Camera & Sound men. If I didn’t see it, hear it, and feel it, I really don’t think I would believe it. This shy man, was stuttering and nervous 20 years ago. Now he exults in his fame, wraps the audience around his fingers and transcends the genre into a unique blend all his own.

Pushed onto the stage with a flurry, I move right to my designated cutting board and listen while Emeril gives an over-the-top introduction of me and my book. “So, Tom, what are you going to make for us?” he asks. BAM! I completely lose my thoughts. I literally can’t remember my dish. There are five cameras and 200 people staring, Emeril chuckling, Doc Gibbs shading his eyes and me finally saying “I have no damn idea.” With a glance, I eye my ingredients and the designated Coconut Crab Cakes and Lime Dipping Sauce, return to my frontal lobe. Whew! After that, they couldn’t shut me up.

The “I Love Crab Cakes” book tour is my third. It’s still thrilling waiting in the wings, whether it’s Emeril, Martha Stewart or local news in Portland, ME. I still get a bit nervous each and every time.

A few notable stops in The Big Apple this time:

Daniel – Wow, so fancy. Pig trotter with langoustine. Dover sole with lemon truffle butter.

Picholine – Newly minted 3-star in the New York Times. Great cheese service.

Shun Lee West – Nice dim sum at 66th and Broadway.

Payard Patisserie & Bistro – Outstanding.

Cheers – Tom Douglas & Jackie Cross