$10 from Each Dish Sold to Help Build New Teaching Kitchen at NOCCA

$100,000 Grant from Emeril Lagasse Foundation to Complete Culinary Arts Center

NEW ORLEANS (September 10, 2010) – Emeril Lagasse Foundation invited aspiring young culinary students at New Orleans Center for Creative Arts (NOCCA) to create an original dish inspired by the traditions of Louisiana’s Creole cuisine. Chef Emeril Lagasse and a panel of New Orleans chefs and restaurateurs will select the winning dish from three finalists based on taste, presentation, creativity, use of fresh, seasonal ingredients and representation of Louisiana’s cuisine.

Emeril Lagasse Foundation also announced today a $100,000 grant to fund the final stages in the development of a four-year culinary arts program at NOCCA. Emeril Lagasse Foundation is the founding partner in the effort to establish a four-year culinary arts program for high school students and has granted over $500,000 to develop curriculum for the program. The school is expected to admit its first students to the culinary arts program in spring 2011. Read more »

Louisiana’s First Lady Supriya Jindal to Distribute School Supplies in Boothville and Violet

BATON ROUGE (August 10, 2010) – Today, First Lady Supriya Jindal will distribute school supplies to students whose families have been impacted by the oil spill and deepwater drilling moratorium in coastal Louisiana. She will visit Boothville-Venice Elementary in Boothville at 11 AM. The First Lady will also visit W. Smith Elementary in Violet at 12:30 PM.
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New Weekday Lunch Features Entrée Salads, Asian Noodle Bowls & Bento Boxes

ORLANDO, FL (July 16, 2010) – Long-time patrons and business and leisure travelers alike have a new destination for lunch beginning Monday, July 19, as Emeril’s Tchoup Chop introduces weekday lunch service. Emeril’s Tchoup Chop is located at the Loews Royal Pacific Resort at Universal Orlando. Lunch will be offered Monday through Friday from 11:30am-2:30pm, along with dinner service from 5:30pm-10:00pm Sunday-Thursday, and until 11:00pm Friday-Saturday. Read more »

Providing 71,000 Meals Through Second Harvest Food Bank

NEW ORLEANS (July 7, 2010) – Last month, Chef Emeril Lagasse’s New Orleans restaurants served specialty cocktails to bring awareness to the fruits of our local waters and Louisiana’s vibrant fishing community. The effort raised $17,766 and reinforced Emeril’s commitment to support the fishing communities affected by the Gulf oil spill. Read more »

NEW ORLEANS (June 3, 2010) – Through June 30, Emeril Lagasse’s New Orleans restaurants will feature Farm to Fork cocktails infused with local seasonal fruits and fresh herbs – to bring awareness to the fruits of our local waters and the Gulf Coast’s vibrant fishing community.

For every cocktail sold, Emeril’s, NOLA and Emeril’s Delmonico will donate $9 to help our community’s most precious resource – Louisiana fishermen – through Second Harvest Food Bank for direct assistance to the community of shrimpers and fishing families. Read more »

Three Fresh Market Menus Inspired by Emeril Lagasse’s Newest Cookbook Farm to Fork

NEW ORLEANS (May 25, 2010) – Emeril Lagasse’s New Orleans restaurants – Emeril’s, NOLA and Emeril’s Delmonico – will craft a month-long showcase of the season’s bounty featuring fresh, local ingredients from Louisiana’s and Mississippi’s boutique farmers, growers and purveyors, to commemorate the release of Lagasse’s new cookbook Farm to Fork: Cooking Local, Cooking Fresh on June 1.
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NEW ORLEANS (May 4, 2010) – Chef/Restaurateur Emeril Lagasse’s three restaurants in New Orleans – Emeril’s, NOLA and Emeril’s Delmonico – remain open and unaffected by a recent oil leak in the Gulf of Mexico and continue to serve safe seafood from unaffected areas of Louisiana and the Gulf Coast. Read more »

CHICAGO (April 14, 2010) – Allen Brothers Steaks has partnered with world renowned Chef Emeril Lagasse to launch Emeril’s™ Red Marble Steaks, a new division of the 120-year old company that began operating in the famous stockyards of Chicago in 1893.  The products will be available for purchase online beginning May 1st at redmarblesteaks.com. Read more »

EMERIL LAGASSE TO HOST ON-AIR “TAILGATE PARTY” ON HIS RADIO SHOW ON MARTHA STEWART LIVING RADIO

World-renowned New Orleans chef Emeril Lagasse is hosting his radio show Cooking with Emeril live from Emeril’s Miami Beach restaurant Friday, February 5 from 2:00 – 4:00 pm ET on SIRIUS XM.

Emeril and an all-star lineup of guests including acclaimed chef/restaurateur Mario Batali, Chef Greg Hardesty of Indianapolis’ Recess and Chef Allison Vines-Rushing of New Orleans’ MiLA will share their favorite game day entertaining tips and tailgating recipes, and take calls from listeners nationwide.

Other special guests include gospel music stars Bebe and CeCe Wynans, headliners of the weekend’s official gospel celebration, and Chef Douglas Rodriguez, known as the creator of the Nuevo Latino Movement, who will discuss Miami’s dynamic food scene and modern Cuban cuisine.

Cooking with Emeril airs live on Martha Stewart Living Radio, SIRIUS channel 112 and XM channel 157 as part of “The Best of SIRIUS” package. Listeners can call 1-866-675-6675 or email questions to radio@marthastewart.com.

On Sunday, February 7, Emeril’s Miami Beach will kick off the Big Game with the ultimate tailgate party starting at 4:30pm featuring New Orleans game day favorites like Gulf Fish Court Bouillon with Grits, New Orleans Muffalettas, Chicken & Sausage Gumbo, Kicked Up Chili and Emeril’s King Cake, plus an open bar. Entry is $125 per person inclusive. View the menu.

Culinary Event of the Year “Chefs for Louisiana Cookery” Celebrates the State’s Bounty

Chefs de Cuisine from Emeril’s, NOLA Restaurant & Emeril’s Delmonico Join Event’s Culinary Team

New Orleans—On Sunday, March 21st, 2010, the state’s most celebrated chefs will come together at Kingsley House for a fundraiser benefiting the James Beard Foundation. Chefs have teamed up with each other and local farmers and fishermen to create a menu that is a true testament to the quality ingredients native to Louisiana. Read more »