Chef Emeril Lagasse helped younger kids take their first steps into the kitchen with his New York Times best-selling cookbook for children titled Emeril’s There’s a Chef in My Soup! (2002). He then kicked it up a notch for older kids and adults in another New York Times best-seller written especially for families, Emeril’s There’s a Chef in my Family! (2004). Now, Chef Emeril is back with a cookbook that really takes you places in Emeril’s There’s a Chef in My World! (HarperCollins Children’s Books, October 2006). Read more »
The “Bam!” and the “Kick it up a notch” and all the rest of the shtick may get a little stale (OK, more than a little stale), but that Emeril Lagasse sure has a way of surprising us. And all of the other stuff aside, we need look no further than that to see his genius.
The last time I reviewed Emeril’s New Orleans Fish House at the MGM Grand, back in 2002, he was at the height of his reign as Emeril the TV Personality. I was feeling pretty certain, pre-visit, that the diverted attention would manifest itself in mediocrity, in a restaurant where the staff was on autopilot because their navigator had other fish to fry. Boy, was I wrong. Read more »
Tim McGraw, Faith Hill and Emeril Lagasse will make Hill and McGraw’s time in New Orleans even more special on July fifth, when they host a special invitation-only luncheon at Emeril’s Restaurant.
Lagasse will cook up his signature New Orleans dishes for 120 guests, and the net proceeds from the event will go to the Neighbors Keeper Foundation and the Emeril Lagasse Foundation.
Both help charities with hurricane recovery and the rebuilding of the Gulf Coast region.
They’re calling the luncheon Feed The Soul, and attendees will also receive V-I-P passes to the acoustic pre-show party and V-I-P seats to that evening’s sold-out Soul2Soul Two Tour at the New Orleans Arena.
That performance also is benefiting the Gulf Coast region.
Emeril Lagasse was inducted May 20 into the MenuMasters Hall of Fame, a program run by the food service industry magazine Nation’s Restaurant News to honor leaders in restaurant and food development. In its nomination, the magazine credits Lagasse with ushering in the era of the celebrity chef. Read more »
CHICAGO — Chef-restaurateur Emeril Lagasse, whose culinary skills, engaging smile and “BAM!” persona have made him one of the most recognizable culinary celebrities, has been selected as the 2006 inductee into the Nation’s Restaurant News MenuMasters Hall of Fame.
The television personality-author-restaurateur was honored on May 20 during the MenuMasters Awards ceremony at the Drake Hotel here. MenuMasters winners in a range of other special culinary categories also will be recognized at the ceremony. Read more »
New Orleans, LA – Emeril Lagasse’s flagship restaurant, Emeril’s, and NOLA in the French Quarter reopened for business in December 2005 following Hurricane Katrina. Lagasse’s Garden District restaurant, Emeril’s Delmonico, is scheduled to reopen in mid to late fall 2006 due to significant damage from the storm. Emeril’s is currently open for dinner service Monday-Saturday from 6:00-10:00 pm. Beginning on April 30, Emeril’s will also open for Sunday dinner from 6:00-10:00 pm. Lunch is served on Fridays from 11:30 am until 2:00 pm. NOLA Restaurant is open for dinner service Wednesday-Sunday from 6:00-10:00 pm, and for lunch on Saturday from 11:30 am-2:00 pm.
Emeril’s is located in a renovated warehouse on Tchoupitoulas Street, true to the feel of the Warehouse District neighborhood. Designed by the David Rockwell Group, the interior features exposed brick, hardwood floors, an open kitchen and a unique chef’s food bar with a signature metal and glass proscenium filled with spices. The menu at Emeril’s is an exploration of what Lagasse calls ‘new’ New Orleans cooking, Creole cuisine with ethnic influences such as Southwestern, Asian, or Portuguese. Emeril’s New Orleans Barbecue Shrimp, Grilled Double Cut Niman Pork Chop and Banana Cream Pie continue to be signature dishes today.
NOLA, which stands for New Orleans, Louisiana – the way New Orleanians have long abbreviated their return address on letters – is the second restaurant owned and operated by Chef Emeril Lagasse. Since NOLA opened its doors in 1992, the menu has been an exploration of “new New Orleans” cooking, but with a casual almost rustic tone. Favorite menu items include Cedar Plank Fish from the wood-burning oven and “Shrimp & Grits”, Sautéed Gulf Shrimp with Smoked Cheddar Grits and Apple Smoked Bacon. The casual chef’s bar has a prominent view of the central wood-burning oven and open kitchen. The menu and wine list are designed to cater to the more casual diner — both visitors and native New Orleanians.
Valet parking is available at Emeril’s. Please call 504-528-9393 for reservations. At NOLA, validated parking is available at the nearby Omni Royal Orleans. For reservations, please call 504-522-6652.
ORLANDO, FL — Emeril’s Tchoup Chop (pronounced chop-chop), opened in January 2003 at Universal Orlando’s Royal Pacific Resort. The restaurant features Asian and Polynesian cuisine complemented by Chef Emeril Lagasse’s signature bold flavors. Emeril’s Tchoup Chop takes its name from Tchoupitoulas Street in New Orleans, where Emeril’s original restaurant is located, and the word, “chop,” a bold culinary term. Tchoup Chop is Lagasse’s second restaurant in Orlando. Emeril’s Orlando, opened at Universal Orlando’s CityWalk in February 1999. Read more »
Available in Red or Black, the 10-Piece Set Will Retail for $199CHICAGO, March 12, 2006 – As show-stopping as America’s Favorite Chef himself, the new Enamel Set from Emeril Lagasse, through his partnership with All-Clad, combines heavy-gauge aluminum with an enamel exterior for sizzling style in the kitchen. Available June 1st for $199, the Enamel 10-Piece Set will be offered in red and black. Read more »