Powerhouse Productions has announce the premiere of their new cooking series, “Patti LaBelle’s Place,” starring Grammy-winning recording artist Patti LaBelle.
Curtis “50 Cent” Jackson, Gayle King and more are scheduled to drop by in the six-episode series, premiering Saturday, December 3rd at 11 am ET / 8 am PT on Cooking Channel.
Produced by Rochelle Brown and Sonia Armstead of Powerhouse Productions, and featuring special guests including Estelle, Kirk Franklin, and Joe Zee, “Patti LaBelle’s Place” will find the iconic singer opening the kitchen doors to viewers for an up-close and endlessly entertaining look at her cooking talents
“50 Cent and Naturi Naughton” Premieres Saturday, December 3rd at 11am ET / 8am PT
Patti invites Grammy-winner® Curtis “50 Cent” Jackson over for some fresh and delicious comfort food. Dancing up a storm in the kitchen, they prepare a menu of Slow-Cooked Brisket, Smashed Potatoes and Patti’s Southern-Style Fried Corn. Later, actress Naturi Naughton stops by for Patti’s famous Succulent Scallops in Garlic Butter Sauce, and Miss Patti gives Naturi a cooking lesson that is “Over the Rainbow.”
“Estelle and Joe Zee” Premieres Saturday, December 3rd at 11:30am ET / 8:30am PT
Patti invites her friend, fashion guru Joe Zee, over for a simple Shrimp Scampi served over Angel Hair Pasta. She tops off the meal with Apple-Peach Compote and Vanilla Ice Cream. Then, British Grammy Award-winning® singer Estelle comes by and Patti makes her feel right at home with her very own version of Fish and Chips with Tartar Sauce.
“Kirk Franklin and Erica Campbell” Premieres Saturday, December 10th at 11am ET / 8am PT
Patti introduces long-time friend and gospel superstar Kirk Franklin and his wife Tammy to her Famous Fried Chicken. Nothing says “yum” like golden-brown, delicious fried chicken served with Sautéed Potatoes and Onions, along with Garlicky Broccoli Rabe. Later, Erica Campbell from the legendary gospel duo Mary Mary stops by, and she and Patti make a simple and delicious double-layer Peach Cobbler.
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