Table 10 puts a new twist on Emeril’s legacy with creativity and solid cooking
Table 10 was named after a small table at Emeril Lagasse’s very first restaurant in New Orleans. It was at this table where early morning and late-night meetings were held, menus were created, and the foundations of an American culinary dynasty were formed. The name Table 10 encapsulates that excitement, and when this restaurant debuted with The Palazzo’s opening in 2008, it captured that spirit along with the big, bold flavors identified with this celebrity chef extraordinaire.
But there is much more to the man than just his “Bam!” Lagasse demonstrates flexibility with an amazing revamped menu at Table 10, anchored by farm-fresh ingredients and an eclectic mix of light, refreshing salads and hearty, satisfying entrées. Is this a kinder, friendlier Emeril? Well, he’s already pretty friendly. This is an impressive step in a modern direction, showing a bit of restraint at the right times and letting loose with that “Bam!” when it’s needed.
Delmonico has been around so long (12+ years), we tend to forget how great it is.
One of its many excellent attributes is that it’s open for lunch, as in: a real, classy, white tablecloth lunch, in quiet, elegant setting, perfect for conversation, business or romance.
“even if you can’t score a VIP-like seat inside celebrity chef Emeril Lagasse’s sports sanctuary, an old-fashioned table will do just fine. That’s because you can’t rotate more than 90 degrees without eyeing one of the 100-plus picture perfect HDTVs.”
THE HOTTEST RESERVATION ON DAYTIME THIS FALL IS HALLMARK CHANNEL’S NEW SERIES, ‘EMERIL’S TABLE,’ PREMIERING SEPTEMBER 26th at 11 AM E/10 AM C
Daily Half-Hour, Hosted by Chef Emeril Lagasse, is Cable Network’s Newest Addition to the Hallmark Home Originals Block
Los Angeles, July 27, 2011 – Hallmark Channel’s new daytime entry, “Emeril’s Table,” featuring Chef Emeril Lagasse, will debut Monday, September 26th at 11:00 am e/10:00 am c (airs weekdays at 11), it was announced today at the annual gathering of television critics in Los Angeles. Read more »
James Beard Foundation to “Kick It Up a Notch” at Annual Chefs & Champagne® New York Fundraiser and Tasting Gala Honoring Emeril Lagasse
New York, NY – This summer the James Beard Foundation will honor chef, TV personality and multiple JBF Award-winner Emeril Lagasse at Chefs & Champagne® New York at the Wölffer Estate Vineyard in Sagaponack, N.Y. This annual sumptuous tasting party and fundraiser features flowing Champagne Nicolas Feuillatte, the wines of Wölffer Estate Vineyard, Stella Artois beers, and culinary offerings from a select group of over 40 fine chefs, several from JBF Award-winning restaurants.
Chefs & Champagne
Saturday, July 23, 2011
Wölffer Estate Vineyard, Sagaponack, NY
VIP Experience: 4:30–10:30 P.M.
General Admission: 5:30–8:00 P.M.
RESERVATIONS
JBF Members $200
General Public $275
VIP tickets: JBF members and general public $375
VIP tables of 10: $3,500
For reservations or more information, please call (212) 627-2308 or BOOK ONLINE.
Famed Chef Brings Third Restaurant to Lehigh Valley – First Ever Italian Eatery
Bethlehem, PA (June 2, 2011) – Chef Emeril Lagasse today announced that Emeril’s Italian Table at the Sands Casino Resort Bethlehem will open the doors to serve its first guests on Saturday, June 4 at 11:00 a.m. This marks the first-ever Italian restaurant and the third at the Sands Bethlehem by the world-renowned chef and restaurateur. The restaurant will serve lunch and dinner daily from 11:00 a.m. to 11:00 p.m. Reservations may be made online at pasands.com or by calling 1-877-Sands77. Read more »
Viva la bam! Emeril’s Table 10 lightens its menu up
A daily chalkboard announces where the produce comes from: Roe gets his carrots from Gilcrease Orchard north of town, and the regular menu features tomatoes and cucumbers from Pahrump. None of this would mean anything alongside a steak, gravy and grits menu, but Emeril’s Table 10 2.0 has a thing for salads and other light fare that would have gotten him laughed out of New Orleans 15 years ago. In place of butter-roasted shrimp on mashed potatoes with cheese in a béchamel cream sauce, here you should start with house made grissini (bread sticks) wrapped with paper thin slices of La Quercia hog prosciutto. Then get the radishes. Spread them with butter and sea salt, take a bite, and discover an odd but delightful, bitter-rich match in your mouth. Those needing an artery-hardening fix will have no complaints with the roasted marrow bones, and little-fish fans will find themselves fawning over the Great Lakes fried smelts. The small snack assortment adds up to one of the tastiest and more interesting in town.
Also at the Palazzo, Emeril Lagasse’s Table 10 has just released its spring cocktail menu of 13 new drinks created by mixologist Max Solano, including the new signature cocktail, Hang “10,” which features Smirnoff Strawberry vodka, strawberry marmalade, POM pomegranate juice, fresh lime juice and brut sparkling wine for $15. Three award-winning cocktails also make their debuts, including the Genevrier Verte, South Beach Sling and Eau de Perfection.
Emeril is hitting the road to see how America’s historic eateries became the restaurant icons they are today.
Join him on a fascinating and tasty journey through New York, Los Angeles, Chicago, San Francisco, Boston, Dallas, Atlanta, Miami and his beloved New Orleans.
First up: San Francisco and stops at Buena Vista Café, Swan Oyster Depot and Tadich Grill.
Tune In: Thursdays at 10:30 pm ET/PT on Cooking Channel.
To request press materials or send a media inquiry, please contact:
Emeril's television and radio shows, cookbooks or gourmet products
Paige Capossela Green at pgreen@emerils.com
Emeril Brand at Martha Stewart Living Omnimedia
601 West 26th Street, 9th floor
New York, NY 10001
212 827 8543
Emeril's restaurants, recipes or photos
Jeff Hinson at jeff.hinson@emerillagasse.com
Emeril's Homebase
829 St. Charles Ave
New Orleans, LA 70130
504 524 4241
Filed Under: Emeril's Tchoup Chop, Emeril's Orlando, Charitable Events, Events & Promotions, Restaurant News
