Timeline : 2011 - 2008
In September 2011, Emeril announces the first-ever Boudin & Beer, a new outdoor charity event, presented by Abita Beer and co-hosted by Emeril Lagasse with chefs Mario Batali and New Orleans’ own Donald Link. This new nighttime food and music celebration featuring 20 of the region’s top chefs is the latest addition to Emeril Lagasse Foundation’s hugely successful charity food and wine event Carnivale du Vin, which has raised $12 million for children’s charities since 2005.
In September 2011, Emeril’s new book, Sizzling Skillets and Other One-Pot Wonders, hit shelves, bringing more than 130 easy, flavorful recipes ideas for any pot or pan, from a cast-iron skillet, casserole, Dutch oven, hot wok or slow cooker.
In September 2011, Emeril latest TV series Emeril’s Table premieres on Hallmark Channel. In each original half-hour episode, he invites viewers to join a group of five special diners at his chef’s table for an intimate shared experience that includes a cooking lesson and recipes geared toward their interests.
In September 2011, Bravo announces season nine of their acclaimed series, “Top Chef: Texas,” will compete across the Lone Star State – in Austin, Dallas and San Antonio and premiere on November 2. Returning to the Judges’ table is host Padma Lakshmi and head judge, chef Tom Colicchio, alongside judges Gail Simmons and new this season, famed chef and restaurateur Emeril Lagasse and critically acclaimed chef Hugh Acheson.
In July 2011, he was honored by James Beard Foundation for his dedicated efforts to further the culinary arts in America, as well as his philanthropic work supporting children’s educational programs through the Emeril Lagasse Foundation.
In June 2011, Emeril opens Emeril’s Italian table at the Sands Casino Resort Bethlehem. The restaurant will be part of the resort’s latest phase in development which includes a new hotel and corporate events center.
In May 2011, Emeril’s new series The Originals with Emeril premieres on Cooking Channel. Chef Emeril hits the road to find out how America’s historic eateries became the restaurant icons that they are today – visiting New York, Los Angeles, Chicago, San Francisco, Boston, Dallas, Atlanta, Miami and New Orleans.
In March 2011, Chef Emeril joins the faculty and staff of New Orleans Center for Creative Arts and Emeril Lagasse Foundation to commemorate the launch of the school’s new culinary arts program and teaching kitchen. Emeril Lagasse Foundation is the founding partner in the four-year culinary arts program for high school students and has granted over $500,000 to develop curriculum for the program in conjunction with Johnson & Wales University. NOCCA will welcome its first class of students to the culinary arts program in the fall of 2011.
In January 2011, Emeril announces a new cooking series, Emeril’s Table on Hallmark Channel, a new daily cooking show that will be produced in association with Martha Stewart Living Omnimedia. In each episode, he invites viewers to join a group of five special diners at his chef’s table for an intimate shared experience that includes a cooking lesson and recipes geared toward their interests.
In January 2011, Chef Emeril announces that he open a new restaurant in Charlotte, NC. The restaurant will be located in the Levine Center for the Arts campus – home to the Duke Energy building, Bechtler Museum of Modern Art, Harvey B. Gantt Center for African-American Arts + Culture, John S. and James L. Knight Theater and Mint Museum. The new 48-story Duke Energy building is also headquarters to Wells Fargo.
In November 2010, Emeril hosts the 6th annual Emeril Lagasse Foundation’s Carnivale du Vin, over 725 guests from across the country gathered in New Orleans for an evening of food, wine and music for children’s causes on Saturday, November 13, 2010 at Hilton New Orleans on the city’s scenic riverfront. The efforts raised $1.9 million dollars to enable Emeril Lagasse Foundation’s year-long efforts to transform education in New Orleans and brighten children’s futures
In October 2010, Emeril’s restaurants feature dishes created by high school culinary students at the New Orleans Center for Creative Arts. For each dish sold, Emeril’s will make a donation to NOCCA’s culinary arts program for the construction of a new teaching kitchen at the school. In addition, Emeril Lagasse Foundation announced a $100,000 grant for the culinary arts program at NOCCA, bringing total contributions to the program to over $600,000.
In July 2010, Emeril’s new series, Fresh Food Fast, premieres on Cooking Channel, showing viewers how to pick out local produce and serve up delicious meals in mere minutes.
In June 2010, Emeril releases Farm to Fork: Cooking Local, Cooking Fresh, the third title in his series of 10 cookbooks with HarperCollins. In his latest book, Chef Emeril inspires cooks to utilize fresh, organic, and locally-grown ingredients throughout the year.
In May 2010, Emeril Lagasse Foundation celebrates over $4 million granted to children’s causes in New Orleans, Las Vegas and the Gulf Coast.
In February 2010, Chef Emeril announces his new partnership with Allen Brothers Steaks for his new line of Emeril's Red Marble Steaks, featuring premium, high-quality cuts of beef, including filet mignon, bone-in rib eyes, classic porterhouse, New York strips, rib roasts, steak burgers and dogs.
In January 2010, Food Network stars Emeril Lagasse, Mario Batali and Bobby Flay travel to the White House to take part in an unprecedented culinary competition in Super Chef Battle, a special two-hour episode of Iron Chef America. Greeted by First Lady Michelle Obama, the chefs are joined by White House Executive Chef Cristeta Comerford and receive their challenge: create a meal for America using The White House Kitchen Garden’s produce as their secret ingredients."Super Chef Battle: An Iron Chef America Event" was Food Network's highest-rated, most-watched night in Food Network history with 7.6 million viewers.
In November 2009, Emeril opened Burgers And More by Emeril, his first-ever burger restaurant at the Sands Casino Resort Bethlehem. The menu features prime and grass-fed beef burgers, plus seafood, turkey and veggie selections – along with Emeril’s distinctive twist on all-American favorites, fresh salads and cool desserts.
In November 2009, Martha Stewart and Emeril announced Cooking with Emeril – a new live weekly call-in radio show on Martha Stewart Living Radio. Chef Emeril will host Cooking with Emeril from across the country, introducing his listeners to the fascinating people, places and rich food experiences plus interview chefs he meets on the road.
In November 2009, Emeril Lagasse Foundation hosted its 5th anniversary “Carnivale du Vin” at The Venetian, Las Vegas and raised $1.9 million for children’s causes. The Foundation also announced an exciting new project with Three Square food bank and $100,000 in funds to create a “Kids Cafe” to help feed children in Southern Nevada.
In October 2009, Emeril’s new book “Emeril 20-40-60: Fresh Food Fast” is released, with quick recipes for the family on-the-go; the second of 10 books Emeril will be publishing with HarperStudio.
In September 2009, Chef Emeril Lagasse hosted the ultimate tailgate party to celebrate the grand opening of Lagasse’s Stadium – a sports bar, entertainment venue and restaurant at The Palazzo in Las Vegas.
In July 2009, Macy’s introduced Emeril into its prestigious Culinary Council, a culinary initiative that aims to impact the way customers shop, cook and eat at home. The Council includes such culinary talents such as Todd English, Tyler Florence, Cat Cora, Rick Bayless, Ming Tsai and Govind Armstrong.
In May 2009, “Emeril at the Grill” debuts at No. 8 on The New York Times Bestseller list on May 24 in the paperback/advice/how-to category! This is the sixth of his books to appear on The New York Times Bestseller list. It becomes a New York Times best seller within three weeks of its release.
In April 2009, Emeril’s new book “Emeril at the Grill” is released, the chef’s first book since 2005, and the first of 10 books Emeril will be publishing with HarperStudio.
In April 2009, Planet Green renews “Emeril Green”, an original series exploring fresh and seasonal ingredients, for a second season.
In April 2009, Emeril and Alden Lagasse help unveil the new WINGS Performing Arts and Education Center at Lynn Meadows Discovery Center in Gulfport, MS. The expansion created new office and classroom space, a state of the teaching art kitchen, ticket booths, and a concession area adjoining the Center's museum and existing auditorium. Emeril and Alden served as the national campaign co-chairs for the $3.2 million construction campaign and Emeril Lagasse Foundation contributed $900,000 to the project.
In April 2009, Emeril announces plans to Emeril’s Chop House at the Sands Casino Resort Bethlehem, a new casino and entertainment destination being developed by Las Vegas Sands Corp. The resort is a major redevelopment on the site of the former Bethlehem Steel plant in Bethlehem, Pennsylvania.
In February 2009, Chef Emeril receives the “Lifetime Achievement Award” from Food Network’s South Beach Wine & Food Festival.
In February 2009, Emeril’s Miami Beach celebrates its five year anniversary with a celebration that raises over $100,000 for Miami Children’s Hospital’s Foundation.
In November 2008, Chef Emeril Lagasse announced announces plans for an expansion at Edible Schoolyard New Orleans at Samuel J. Green Charter School, with a $200,000 grant from his Foundation to fund the new Edible Kitchen & Cafeteria.
In November 2008, the 4th annual “Carnivale du Vin” wine auction and gala raises over $1.7 million dollars to benefit children’s arts, culinary and education programs in the Gulf South.
In September 2008, Emeril Lagasse Foundation provides $325,000 in grants to nonprofit programs in the New Orleans area, bringing the Foundation’s total contributions to Gulf Coast organizations to over $2.3 million. The Foundation also extended its partnership with the New Orleans Center for the Creative Arts (NOCCA) to establish the city’s first comprehensive 4-year professional training program in culinary arts for high school students.
In September 2008, Emeril was inducted into the Gaming Hall of Fame for his innovations in entertainment and fine dining in the resort and gaming industry. He currently operates four restaurants in casino resort destinations in Las Vegas and Gulfport, Mississippi.
In July 2008, Planet Green celebrates the launch of Emeril Lagasse’s new series Emeril Green. In Emeril Green Chef Lagasse shares his philosophy for fresh, organic, locally grown foods with Planet Green viewers – a practice he has been using in his restaurants and personal kitchen for more than 30 years.
In July 2008, Emeril Live joins the primetime lineup on Fine Living Network giving a new audience a taste of Emeril seven nights a week. In addition, Emeril Live! will continue to air on Food Network in daytime.
In June 2008, Emeril unveils his new regular column – "Kick It Up - Everyday with Emeril" – in Everyday Food, the easy-to-use, digest-size cooking magazine published by Martha Stewart Living Omnimedia. To coincide with the premiere column, Martha and Emeril appear on the magazine's cover.
In April 2008, Emeril Lagasse joins the Martha Stewart family of brands; Martha Stewart Living Omnimedia acquired the assets related to Lagasse's media and merchandising business, including television programming, cookbooks, and emerils.com website and his licensed kitchen and food products.
In February 2008, Emeril Lagasse joins Planet Green, a new 24/7 eco-lifestyle TV network. His new show, Emeril Green will launch in July 2008.
In February 2008, Table 10 opens at The Palazzo in Las Vegas – the world’s largest integrated hotel and resort – honoring the spirit and traditions of Chef Emeril’s first restaurant in New Orleans and featuring New American cuisine.