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TV Media Weekly | February 27 - March 4, 2016 By Adam Thomlison TV Media Q: John C. Reilly does an amazing job singing in "Chi- cago." Does he sing in any- thing else? A: His hang-doggy, everyman face and charm make him seem like an unlikely musician, but John C. Reilly has spent as much of his life singing as acting. Reilly's role as Amos Hart in the 2002 film adaptation of the Broadway musical "Chicago," particularly his solo performance of the song "Mr. Cellophane," was a bit of a revelation for peo- ple more familiar with his work as a dramedic supporting man. However, he said in an interview that he's just as familiar with musicals. "I grew up doing musicals," he said to Playbill, a musical-the- ater entertainment magazine. "I did nothing but musicals, actual- ly, from the time I was about 8 years old to the time I was 18. Not by choice, really, because that's all there was to do where I grew up, was musicals or ... crime. So I chose musicals and that's where I learned to be an actor, really." While he's branched out from musicals in recent years, he's never left them behind. You can also hear him sing in such films as "A Prairie Home Companion" (2006) and, more notably, "Walk Hard: The Dewey Cox Story" (2007). In that one, he plays a Johnny Cash-like hard-living singer, which of course involves quite a bit of singing. You can even get the soundtrack. But that's not your only oppor- tunity to buy a John C. Reilly al- bum. He actually recorded and re- leased a couple of country music singles as a solo performer and also has a band, John Reilly & Friends, to fulfill his musical side. He's done songs in a couple of other films as well, including "Boogie Nights" (1997) and "Magnolia" (1999). You can also hear him rap in the 2008 comedy "Step Brothers," but that's prob- ably not what you're looking for. Have a question? Email us at questions@tvtabloid.com. Please include your name and town. Per- sonal replies will not be provided. Hollywood Q&A By Andrew Warren TV Media W hen it comes to ce- lebrity chefs, there aren't many as rec- ognizable as Emeril Lagasse. Like Gordon Ramsay — lots of folks who have never seen an episode of "Mas- terChef" or tuned in for an eve- ning marathon of "Kitchen Nightmares" definitely know who Ramsay is — Emeril is a familiar face and name for many, whether they frequent cooking shows or not. It was the southern chef's signature catchphrase — "Bam!" — that endeared him with audiences in "Essence of Emeril" and "Emeril Live," but even with those shows long over, it's easier than ever to find the chef on TV these days. "Emeril's Florida" is current- ly airing Sundays on Cooking Channel, and it's no surprise that the chef's sunny personali- ty is a perfect match for the Sunshine State. Over the course of each season, he travels around the state visiting res- taurants, resorts and festivals with one thing on his mind: food. Of course, a chef is a chef, and Emeril can't resist sharing some of his own favorite reci- pes with those of us watching at home. Not surprisingly, his dishes often feature bounteous seafood that comes in fresh ev- ery day. The next episode, airing Sun- day, Feb. 28, is a perfect exam- ple of this. Emeril decides to stop by three of Florida's best resorts. He's not there for fun in the sun, though. He's there for the food. His first stop is a fa- miliar one for him. At Loews Royal Pacific Resort at Univer- sal, he swings into Tchoup Chop, an acclaimed restaurant that is familiar territory for the chef. After all, Emeril owns it! After two more stops — Scarpetta in the Fontainebleau Hotel on Miami Beach and Kuro at the Seminole Hard Rock Ho- tel and Casino — Emeril heads back to his own kitchen, where he works with some of that fresh seafood that he loves so much. On the menu this time is a slow-roasted salmon served with a garlic potato purée. Emeril first shot to fame with his own take on New Orleans cooking, a style that he calls "New New Orleans," but Flori- da's now the state that he calls home. He's certainly embraced his adopted state, and it's TV watchers at home who get to reap the benefits. A new epi- sode of "Emeril's Florida" airs Sunday, Feb. 28, on Cooking Channel. Emeril Lagasse as seen in "Emeril's Florida" Florida feasts Emeril Lagasse kicks it up a notch in the Sunshine State 10 | Cooking this week Robin Hood Muffler 2 x 2.5" Noah's Ark 2 x 2" Barkers B&K 1 x 3" Main Street United Methodist 1 x 2" Must present coupon. Limit 10. Cheese 20¢ extra. EXPIRES 2/29/16 Must present coupon Limit 10 C O N E Y D O G 1100 E. Markland Ave. 765-452-0909 $ 1.40 $ 1.40 Barker's Noah's Ark Animal Clinic & Canine Salon Veterinarian | Boarding | Grooming 1719 N. Faith Rd. Kokomo (off of SR 931 N) 8am-5pm M-F 8am-noon Sat. 868-8140 www.noahsarkanimalclinic.org Walk-ins Welcome FREE MEAL EVERY SUNDAY AT 5PM! 830 S. 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