New Orleans, LA, March 8, 2013, – After an eight month renovation and build out, Café Reconcile will officially reopen to the public on Monday, March 11, 2013, with lunch service beginning at 11 a.m.  The award-winning nonprofit, which provides invaluable life skills and job training to disconnected youth from highly distressed communities in the New Orleans area, underwent the $5.9 million expansion to not only triple its program capacity, but to also create a new source of revenue through full-service catering and events on and off site.

The inspiration of Fr. Harry Tompson, Craig Cuccia, and Tim Falcon, Café Reconcile has been a cornerstone of economic and youth development in New Orleans’ Central City neighborhood for over 15 years.  The expanded facility includes more than 17,000 square feet of new programming space, made possible through the generosity of the Emeril Lagasse Foundation, Shell, Credit Suisse, the Goldring and Woldenberg Foundations, the New Orleans Redevelopment Authority, the State of Louisiana, the US Department of Health and Human Services, and many other committed investors.

According to Glen Armantrout, CEO of Café Reconcile, “The anticipation has been building as the community has become aware of major improvements at Café Reconcile, and we could not be more excited to reopen our doors.  We’ve missed our customers and, most of all, our students.  We are humbled by the continued support of our many friends throughout this long process and we thank you for welcoming us back.  Our space has changed dramatically, but our commitment to ending the cycle of poverty, prejudice and fear has not; we look forward to reaching more of the city’s young adults through our expanded services.”

“The youth served by Café Reconcile are bright talented people seeking a way to make a difference for themselves.  It is our honor to be a part of making that happen and we are excited about the future impact of these expanded programs,” said Tom Pyburn, Board Chair.  “Don’t forget that we also have the best lunch in town and that patronizing Café Reconcile makes a difference in your community!”

Features of the renovated and expanded facility include:

* Increased capacity of youth served annually (from 160-400)
* Increased seating capacity by 50% including outdoor dining space for up to 75;
* Two new state-of-the-art culinary training kitchens
* Off street parking
* The Emeril Lagasse Foundation Hospitality Center provides the space and technology to accommodate large catering requests as well as banquet space to host large group functions like weddings, business meetings, and other events
* The Shell Family Learning Center offers students and other community members access to parenting classes, literacy and computer skills, and other relevant skills previously not conveniently accessible for our youth.
* Intensive mental health and medical services through in-house counselor and improved referral system
* Direct assistance with housing, childcare, and transportation
* Financial education and planning workshops
* Continuing education programs for graduates
* New after school programs for elementary and middle school students in nutrition and general health

For a look at the new space, stop in for lunch Monday through Friday from 11:00 am - 2:00 pm or consider attending “America’s Hometown Sweets,” a kickoff event for the 5th annual NOLA Food Fest, featuring desserts from across the country.  Tickets are available at: www.nolafoodfest.com.

To learn more about Café Reconcile, visit: www.cafereconcile.org.
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Emeril’s Restaurants in New Orleans are proud to support NOCCA’s “Dish That Makes a Difference” city-wide fundraising campaign from March 1 - 10. At Emeril’s New Orleans, NOLA or Emeril’s Delmonico, order a special dish dreamed up by Sierra Torres, an outstanding young chef in NOCCA’s Culinary Arts program for high school students.

For every person who orders Sierra’s dish, Spicy Lemongrass Grilled Shrimp with Strawberry Glazed Pork Ribs and Strawberry Crab Kimchi, the restaurants will make a donation to NOCCA. For more information about the Culinary Arts program at NOCCA, which has been supported by Emeril Lagasse Foundation since 2007, please visit NOCCAInstitute.com.

Girl Scouts of the USA Declares February 8 to be National Girl Scout Cookie Day; Local Chefs Partner with Girl Scouts of Eastern Pennsylvania to Debut Original Cookie Dessert Recipes

PHILADELPHIA (February 7, 2013) - Girl Scouts of Eastern Pennsylvania (GSEP) continues to celebrate the 2013 Girl Scout Cookies® season with a brand new national holiday. In an effort to highlight the mission of building leadership skills in girls,  GSEP joins Girl Scouts of the USA in recognizing February 8, 2013 as the first ever National Girl Scout Cookie Day.  Participation in the Cookie Program allows Girl Scouts to develop five key life skills: goal setting, decision-making, money management, business ethics, and people skills. On this new holiday, girls across the nation will be asking 50 million cookie fans to buy more boxes of Girl Scout Cookies in honor of the organization’s success in running the largest girl-led business enterprise in the world.

In celebration, GSEP has joined forces with the culinary staff at renowned chef Emeril Lagasse’s restaurants in Bethlehem, PA, (Emeril’s Chop House, Emeril’s Italian Table, and Burgers And More by Emeril) as well as the Holiday Inn Conference Center in Allentown, PA to create original dessert recipes which incorporate Girl Scout Cookies as ingredients. These unique cookie desserts will be available in all locations for purchase beginning February 8 through March 3, the end of cookie season in eastern Pennsylvania, and will incorporate cookie favorites, including Shortbreads, Caramel DeLites and the popular Thin Mints.

“As CEO of the Eastern Pennsylvania council, I love the Cookie Program for two reasons:  because of the leadership skills girls develop, especially money management and business ethics, but also, of course, because the cookies are delicious!” said Natalye Paquin, CEO of GSEP.  “It is a pleasure to partner with local chefs in such a unique way while highlighting what a girl can do when she is given the skills she needs to become a leader.”

GSEP will continue to celebrate via additional community involvement:

Public Affairs
*    Allentown, PA Mayoral Proclamation - Mayor Ed Pawlowski of the City of Allentown will officially proclaim February 8, 2013 to be National Girl Scout Cookie Day in Allentown and urge all citizens to support the growth and development of the city’s young women through the Girl Scouts organization annual cookie program.
*    Reading, PA Mayoral Proclamation - Mayor Vaughn D. Spencer of the City of Reading will officially proclaim February 8, 2013 to be National Girl Scout Cookie Day, and urges city residents to purchase Girl Scout Cookies to support the growth and development of the city’s young women.
*    Philadelphia, PA Mayoral Proclamation - Mayor Michael Nutter of the City of Philadelphia will officially proclaim February 8, 2013 to be National Girl Scout Cookie Day in Philadelphia, and urges all citizens to support the growth and development of the city’s young women through the Girl Scouts Cookie Program.

Pop-Up Cookie Booths
GSEP has identified three cookie booth locations on where sales will take place on February 8, to which members of the media are invited to support the Girl Scout Cookie Program. The following locations will be available for media visitation:
*    SEPTA El - Drexel
31st Street & Market Street
Philadelphia, PA 19104
3:30 PM - 5:00 PM
*    Coventry Mall
351 W Schuylkill Road
Pottstown, PA 19465
12:00 PM - 5:00 PM
*    Redner’s Markets
101 Held Drive
Northampton, PA 18067
3:00 PM - 5:00 PM

When it comes to skill building, statistics show the Girl Scout Cookie Program works. According to a survey from the Girl Scout Research Institute, 85 percent of Girl Scout “cookie entrepreneurs” learn money management by developing budgets, taking cookie orders, and handling customers’ money. Eighty-three percent build business ethics; 80 percent learn goal setting; 77 percent improve decision making; and 75 percent develop people skills.

The cookie program in eastern Pennsylvania will run through March 3, 2013. This year’s program is themed “What Can a Girl Do?” and continues its tradition of providing girls with an avenue to develop financial literacy and important leadership skills while earning proceeds for troop and council activities for the remainder of the year. For detailed information on the cookie program and events, a local Cookie Locator application, or to learn more about the Girl Scouts of Eastern Pennsylvania, visit www.GSEP.org.

About Girl Scouts of Eastern Pennsylvania
Girl Scouts of Eastern Pennsylvania (GSEP) is the largest girl-serving organization in Pennsylvania and builds girls of courage, confidence, and character, who make the world a better place.  GSEP serves 41,000 girls in partnership with 15,000 volunteers in Berks, Bucks, Carbon, Chester, Delaware, Lehigh, Montgomery, Northampton and Philadelphia counties.  Today, 80 percent of women in leadership and executive roles in the U.S. were Girl Scouts.  Girl Scout alumnae comprise 70 percent of women in the U.S. Congress.  For further information about Girl Scouting, how to join, volunteer, reconnect, or donate, call 215-564-4657 or visit www.GSEP.org.

Follow us on Twitter @GirlScoutsEPenn and like “Girl Scouts of Eastern Pennsylvania” on Facebook!

About Girl Scouts of the USA
Founded in 1912, Girl Scouts of the USA is the preeminent leadership development organization for girls, with 3.2 million girl and adult members worldwide. Girl Scouts is the leading authority on girls’ healthy development, and builds girls of courage, confidence, and character, who make the world a better place. The organization serves girls from every corner of the United States and its territories. Girl Scouts of the USA also serves American girls and their classmates attending American or international schools overseas in 90 countries. For more information on how to join, volunteer or reconnect with, or donate to Girl Scouts, call 800-GSUSA-4-U (212-852-8000) or visit www.girlscouts.org.

About Emeril’s Restaurants at Sands Bethlehem
The Sands Bethlehem offers a wide array of dining options from casual to upscale at eight delicious restaurants, including three by world-renowned chef Emeril Lagasse: Emeril’s Chop House, Emeril’s Italian Table, and Burgers And More (BAM) by Emeril. Emeril’s Chop House, a classic American steakhouse, serves tender cuts of prime steak or fresh seafood. Emeril’s Italian Table features family-style classics from the Old World. And BAM serves a distinctive twist on all-American favorites, such as hand-crafted burgers and fresh cut fries. The restaurants began opening in 2009 with the grand opening of Sands Bethlehem, which is located on the site of the historic Bethlehem Steel plant, approximately 60 minutes from Philadelphia and the northern New Jersey suburbs and 90 minutes from New York City. Guests under 21 years of age must check in with security at the Sands entrance to be escorted to the restaurants. View the full restaurant menus and find more information at www.EmerilsRestaurants.com. Make a reservation online or by calling (484) 726-3777.

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New York, NY (February 5, 2013) - The James Beard Foundation announced today that Emeril Lagasse, a James Beard Foundation Award-winning chef renowned for his culinary contributions, contagious enthusiasm, and philanthropic achievements, has been named the recipient of the 2013 James Beard Foundation Humanitarian of the Year Award. This esteemed award is given to an individual or organization whose work in the realm of food has improved the lives of others and benefited society at large. Emeril Lagasse will be honored at this year’s James Beard Awards, the nation’s most prestigious recognition program honoring professionals in the food and beverage industries, on Monday, May 6, 2013 at Lincoln Center’s Avery Fisher Hall in New York City.

“We are thrilled to announce that Emeril Lagasse has been selected as our 2013 Humanitarian of the Year,” said Susan Ungaro, president of the James Beard Foundation. “Since Emeril entered the culinary scene more than 20 years ago, he’s become one of America’s best-known chef personalities.” Ungaro added, “But what truly sets Emeril apart is his passionate advocacy for youth. Through his own foundation, Emeril makes an incredible impact in communities where his restaurants operate by supporting key educational initiatives and culinary arts programs that create opportunities for children in need.”

“I’m humbled and honored to receive the Humanitarian Award from the James Beard Foundation,” said Emeril Lagasse. “Over ten years ago, I founded the Emeril Lagasse Foundation with the hope of giving back by exposing young people to the culinary arts-especially those who come from disadvantaged backgrounds. Over the years we’ve stayed true to our core values of education, mentorship, passion, creativity, self-discipline. I’m incredibly proud of the work we’ve done, the lives we’ve touched, and I’m deeply grateful to my many friends who have contributed their support along the way. I look forward to continuing on this path for years to come.”

Philanthropy has long been an intrinsic part of Emeril’s culture and philosophy. In 2002, he founded the Emeril Lagasse Foundation, which supports nonprofit organizations and educational initiatives that create new opportunities for children, especially for those from disadvantaged circumstances. His work is focused within the communities where Emeril’s restaurants operate. The Emeril Lagasse Foundation tailors its efforts to each community; its work has ranged from creating an outdoor classroom, gardens, and fresh foods cafeteria to a culinary learning center. The Emeril Lagasse Foundation has granted over $5.3 million to children’s education and culinary arts programs in New Orleans, Las Vegas, and the Gulf Coast. In March 2011, Emeril dedicated the Emeril Lagasse Foundation Culinary Arts Studio at the New Orleans Center for the Creative Arts (NOCCA), which offers high school students a four-year culinary arts program with a first of its kind master-apprentice curriculum, developed in partnership with Emeril’s alma mater Johnson & Wales University. Throughout the past ten years, the Emeril Lagasse Foundation has partnered with a range of influencers to host unique, charitable events including an educational cooking concert with Wynton Marsalis; a luncheon with Tim McGraw and Faith Hill; “Emeril’s Grand Bam,” a charity tennis exhibition match between Andre Agassi and Andy Roddick; and Carnivale du Vin, an annual gala which has been attended by world-renowned chefs like Mario Batali and Wolfgang Puck. The most recent addition is an outdoor festival celebration called Emeril’s Boudin & Beer, which in its second year welcomed over 50 chefs and 3000 guests from across the country for a casual block party celebrating Louisiana’s food heritage.
Emeril opened the iconic Emeril’s Restaurant in 1990 and instantly drew ecstatic praise from the New Orleans locals and critics alike. Following the success of Emeril’s Restaurant, Emeril went on to open 13 establishments, including NOLA in 1992, Emeril’s New Orleans Fish House at the MGM Grand Hotel in Las Vegas in 1995; the reopening of the classic Emeril’s Delmonico in New Orleans in 1998; Emeril’s Orlando at Universal Studios and Delmonico Steakhouse in Las Vegas in 1999; Emeril’s Tchoup Chop at Universal Studios in 2002; Table 10 at The Palazzo in Las Vegas in 2008; Emeril’s Chop House, Burgers And More by Emeril and Emeril’s Italian Table at the Sands Casino Resort Bethlehem in Pennsylvania in 2009; and e2 emeril’s eatery in Charlotte, N.C. in 2012. Not limited to the restaurant business, Emeril is also an incredibly successful television personality. Anchored by Essence of Emeril and Emeril Live!, two hit series on the Food Network, Emeril is the food correspondent for Good Morning America and has appeared on everything from HBO’s Treme to Bravo’s Top Chef. Most recently, he launched Emeril’s Florida, which airs on the Cooking Channel. In addition to his media schedule and restaurants, Emeril has his own cooking related product lines including Emerilware cookware, spices, and cutlery. He is also the author of 17 bestselling cookbooks, such as Emeril’s New New Orleans Cooking (1993), Louisiana Real and Rustic (1996), Every Day’s a Party (1999) and Emeril’s Kicked- Up Sandwiches (2012).  Emeril has received two previous awards from the James Beard Foundation: He was inducted into the Who’s Who in 1989 and won the Best Chef: Southeast award in 1991.  Additionally, Emeril was honored at the annual James Beard Foundation event Chefs & Champagne in 2011.

The James Beard Foundation Awards are the nation’s preeminent recognition program honoring professionals in the food and beverage industries. The Awards celebrate outstanding achievement in each of the following categories: Restaurants and Chefs, Books, Journalism, Restaurant Design and Graphics, Broadcast Media, and special achievement awards. The recipient of the Humanitarian of the Year Award is selected by the James Beard Foundation Awards Committee, which consists of the chairperson from each individual Awards program, members of the Foundation’s Board of Trustees, and members at large.

On Monday, March 18, 2013, the Foundation will announce the final nominees for all Award categories during a press brunch at the historic Lowndes Grove Plantation in Charleston, South Carolina. Nominations will also be announced live via the Foundation’s Twitter feed at twitter.com/beardfoundation.

On Friday, May 3, 2013, the James Beard Foundation Book, Broadcast & Journalism Awards Dinner, an exclusive event honoring the nation’s top cookbook authors, culinary broadcast producers and hosts, and food journalists, will take place at Gotham Hall in New York City.

On Monday, May 6, 2013, the James Beard Foundation Awards Ceremony and Gala Reception will take place at Lincoln Center’s Avery Fisher Hall in New York City. During the event, which is open to the public, awards for the Restaurant and Chef and Restaurant Design and Graphics categories will be handed out, along with special achievement awards including Humanitarian of the Year, Lifetime Achievement, Who’s Who, and the America’s Classics award honorees. A gala reception will immediately follow, featuring top culinary talents from across the country serving dishes that reflect this year’s Awards theme, “Lights. Camera. Taste! Spotlight on Food & Film,” a tribute to the role food plays in America’s most iconic films. Tickets to the May 6 Awards ceremony and gala reception will go on sale on March 18, 2013, and can be purchased at jbfawards.com or through the Awards Box Office at 914.231.6180.

The 2013 James Beard Foundation Awards are presented with support by the following partners: Premier Sponsors: All-Clad Metalcrafters, Lenox Tableware and Gifts; Supporting Sponsors: Acqua Panna® Natural Spring Water, The Coca-Cola Company, Delta Air Lines, Lavazza, S.Pellegrino® Sparkling Natural Mineral Water, Southern Wine & Spirits of New York, Stella Artois®, Valrhona; Gala Reception Sponsors: Ecolab, Rums of Puerto Rico; and with additional support from BB&T Charleston Wine + Food Festival® and Chefwear. *Sponsors listed are current as of release date.

About the James Beard Foundation

Founded in 1986, the James Beard Foundation is dedicated to celebrating, nurturing, and preserving America’s diverse culinary heritage and future. A cookbook author and teacher with an encyclopedic knowledge about food, James Beard, who died in 1985, was a champion of American cuisine. He helped educate and mentor generations of professional chefs and food enthusiasts, instilling in them the value of wholesome, healthful and delicious food. Today, the Beard Foundation continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships to culinary schools, publications, chef advocacy training, thought-leader convening, and by maintaining the historic James Beard House in New York City’s Greenwich Village as a “performance space” for visiting chefs. In September of 2012, the Foundation launched the Diplomatic Culinary Partnership with the U.S. Department of State’s Office of Protocol and helped create the American Chef Corps as a way to champion American chefs abroad, promote American food products and foster an interest in American culinary culture and history through international programs and initiatives. For more information, please visit www.jamesbeard.org. Find insights on food at the James Beard Foundation’s blog Delights & Prejudices.

LAS VEGAS – Dec. 18, 2012 — Delmonico Steakhouse, Chef Emeril Lagasse’s classic restaurant in the Venetian Las Vegas Casino, Hotel & Resort, was recently named one of Gayot’s Top 10 Craft Cocktail Bars in the U.S. Gayot is a leading restaurant, hotel and travel review publication and website.

Read the article on Gayot.com.

Delmonico Steakhouse features one of the top whiskey menus in the country, boasting nearly 440 different types of whiskey from seven countries. Mixologist and bar manager Max Solano also crafts special cocktails from many of these whiskeys, adding them to his secret cocktail menu (only available during a full moon, or upon request).

The restaurant’s cocktail menu is divided into three sections: Vintage, Specialty, and Whiskey. Patrons receive a bit of history along with their libation from the Vintage section, including a 1944 Mai Tai Roa Ae, a Hemingway Daiquiri and a Jack Rose. Delmonico’s signature cocktail, the Delmonico Coquetel, combines a sumptuous blend of Tanqueray Rangpur gin, Brachetto D’Aqui sparkling dessert wine, fresh ruby red grapefruit and lime juices and a homemade five-spiced infused simple syrup. Jump to the whiskey section and you can imbibe with A Wee Bit Flor-Ral!, a Bacon & Bourbon Manhattan, and an appropriately named Milking My Honey.

The bar at Delmonico Steakhouse is open for lunch 11:30 a.m.-2 p.m. and 5 p.m.-until.

13-Episode Series Highlights Restaurants, Beaches, Lifestyle and More

NEW YORK - Dec. 7, 2012 - Emeril Lagasse uncovers the authentic cuisine and unbeatable scenery that make the Sunshine State a hotspot for travelers and locals alike in his new series Emeril’s Florida premiering Sunday, January 6 at 10:30am ET/7:30am PT. Covering the state from Northwest Florida to Orlando and St. Petersburg-Clearwater to Miami and Palm Beach, Emeril not only reveals the delicious local cuisine, but steps into the kitchen and whips up the house specialties as well as some dishes of his own. As a side dish, Emeril will also highlight the beaches, agriculture, festivals and sporting events that make Florida a one-of-a-kind destination. From unrivaled college football tailgates and airboat rides in Kissimee to sandy South Walton beaches and nightlife in South Florida, Emeril leaves no stone unturned as he highlights some of what makes Florida a coveted vacation destination.

“This show is really fun for me because I’m exploring all parts of the state. Each county and city has something unique to offer making each episode a little different,” said Chef Emeril Lagasse. “From cattle ranches to beautiful beaches and of course, a ton of great food and restaurants in between, people will have a whole new appreciation for the Sunshine State.”

In the premiere episode, Emeril heads to Orlando making his first stop at The Ravenous Pig in Winter Park to whip up a delicious cobia dish with chef and owner James Petrakis. Then, he stops in at his own restaurant, Emeril’s Orlando, for a surprise visit and heads to the kitchen, where he and the Culinary Director, Bernard Carmouche, prepare black grouper with sofrito, rock shrimp and avocado toast. After uncovering some of the freshest seafood in Orlando, Emeril explores the nightlife and entertainment that locals rave about including a stop at Vines Grille & Wine Bar, one of the best establishments for wine in the city. He then escapes the Florida heat at ICEBAR Orlando where the temperature inside is 20 degrees Fahrenheit - the coldest place in Florida to get a cocktail. No trip would be complete without dessert, so Emeril makes his last stop at the Rosen Shingle Creek Resort where he and Executive Pastry Chef David Ramirez sample some creative and delicious chocolates to round out a day of delicious food and drink exploration.

Chef Emeril Lagasse is the chef/proprietor of 13 restaurants nationwide, with acclaimed restaurants in New Orleans, Las Vegas, Orlando, Bethlehem, Penn., and Charlotte, N.C.  He has hosted more than 2,000 shows on Food Network, and is the food correspondent for ABC’s Good Morning America. Lagasse also hosted Cooking Channel’s Fresh Food Fast and The Originals with Emeril. He is the best-selling author of 17 cookbooks, and his latest cookbook Emeril’s Kicked-Up Sandwiches debuted in October 2012.  In 2002, he established the Emeril Lagasse Foundation to support children’s educational programs that inspire and mentor young people through the culinary arts, nutrition, healthy eating, and important life skills. To date, the Foundation has donated more than $5 million to children’s causes in New Orleans, Las Vegas and on the Gulf Coast.  Lagasse joined the Martha Stewart family of brands in 2008; Martha Stewart Living Omnimedia (NYSE: MSO) acquired the assets related to Emeril’s media and merchandising business, including television programming, cookbooks, the website emerils.com, and his licensed kitchen and food products.

Emeril’s Florida is produced by MAT Media, LLC.

COOKING CHANNEL (www.cookingchanneltv.com) is an entertainment brand dedicated to today’s passionate food lover.  For food people, by food people, Cooking Channel is the answer to a growing hunger for more content devoted to food and cooking in every dimension from global cuisines to international travel, history and unconventional how-to’s.  Scripps Networks Interactive (NYSE: SNI), which also owns and operates DIY Network (www.diynetwork.com, Food Network (www.foodnetwork.com), Great American Country (www.gactv.com), HGTV (www.hgtv.com) and Travel Channel (www.travelchannel.com), is the manager and general partner.

View recent media articles about Table 10 restaurant in Las Vegas:

• Chef-testants Cook Up at Emeril Lagasse’s Restaurant Table 10 for Season 10 of “Top Chef” - Eater Las Vegas

View recent media articles about Lagasse’s Stadium in Las Vegas:

• Best Sports Bars in Las Vegas - Eater Las Vegas (Oct. 2012)
• Meet Lasean Mathews of Lagasse’s Stadium - Las Vegas magazine (Oct. 2012)
• 8 Awesome Bars to Watch the Big Game - Forbes magazine (Oct. 2012)
• Oktoberfest Celebrations in Vegas - Las Vegas Review Journal (Oct. 2012)

View recent media articles featuring Emeril’s New Orleans Fish House in Las Vegas:

• Best Las Vegas Restaurants for Lunch - USA Today (2012)
• Chef Heath Cicerelli Found His Place in Emeril’s Kitchen - Las Vegas Weekly (Oct. 24, 2012)

View recent media articles about Emeril’s Tchoup Chop in Orlando, Fla.:

• Thanksgiving Without the Cleanup - Orlando Sentinel (Nov. 9, 2012)
• Eat Locals Week, An Interview With Chef Greg Ritchie - Orlando Sentinel (Nov. 2, 2012)
• The Best Orlando Has to Offer - Elegant Vegas (Oct. 2012)
• Toasted Snowflake Shrimp Pops - Orlando Sentinel (Dec. 21, 2012)