Cafe Reconcile expands its menu to include construction training to rebuild its Central City neighborhood
When Cafe Reconcile reopened soon after Hurricane Katrina struck, it helped provide hot meals to the emergency workers, police and other first responders.
Today, the Central City lunch spot is serving as a first responder itself −− training young people to fill jobs in local restaurants, and helping its neighborhood continue to recover by drawing crowds for the inexpensive, down−home daily specials. Read more »
Gala and Auction Raises Record Amount for New Orleans
NEW ORLEANS, LA (October 30, 2006) – Carnivale du Vin, a culinary event and fundraiser for the Emeril Lagasse Foundation raised over $2.5 million dollars to benefit children in the New Orleans area. The sold-out event began with a reception showcasing the chefs of all nine of Emeril’s restaurants, and special Carnivale du Vin bottling, created by honorary event “Bacchus” Jim Clendenen of Au Bon Climat. Afterwards, there was a five course seated dinner featuring food and wine pairings by the world’s top chefs Emeril Lagasse, Wolfgang Puck, Mario Batali, Lidia Bastianich and local pastry chef duo Tariq Hanna and Joel Dondis; with wines by some of the country’s most renowned vintners including Joseph Bastianich (Bastianich Vineyards), Grace and Ken Evenstad (Domaine Serene), Carol and Fred Schrader (Schrader Cellars), Jayson Woodbridge (Hundred Acre), and Suzie and Paul Frank (Gemstone Vineyards). Read more »
Emeril Lagasse Serves Up Recipes for Young Cooks and Their Parents.
Emeril Lagasse might be the most famous chef in America. He has a wildly popular television show. He has several well-known restaurants, including three in New Orleans, Louisiana (one of which is still closed because of Hurricane Katrina). This past summer he prepared a special meal — freeze-dried jambalaya, a spicy stew — for astronauts on the space shuttle.
But when he started cooking, he was just a 7-year-old boy hanging out with his mom at home in Massachusetts.
His first major kitchen project was vegetable soup. He cooked a batch every day for four or five days straight. His mom, Hilda, would taste each one and tell him it was pretty good before suggesting that some ingredient be changed a bit or cooked a little more or a little less.
“When I got it right, she said, ‘This is how it should be. The vegetables are right; the broth is right. This is what we’re going to have for dinner tonight,’ ” said Lagasse (pronounced lah-GAS-ee). “And I was so proud.” Read more »
He’s a world renowed chef with several restaurants bearing his name and he has his own cooking shows on The Food Network.
But these days, all Emeril Lagasse wants to talk about is his latest venture — a new cookbook. Not just any cookbook, but a cookbook for kids and their families.
“Emeril’s There’s a Chef in My World!” (HarperCollins Children’s Books, $22.99 is a follow-up to the hugely popular “There’s a Chef in My Soup!” (2002) and “There’s a Chef in My Family!” (2004).
This latest cookbook was just the natural next step, says the man who made “bam” a household word.
“I got to thinking how we take so many things for granted in the world, including food,” Lagasse said during a recent telephone interview, “so I thought it would be a great idea to do an international cookbook . . . present recipes from a variety of cultures which have an influence on Americans young and old.”
In addition, Lagasse is quick to point out, “we are all part of one big global family and what better way to learn about other cultures than through their food?” Read more »
Kids have fun — and learn practical culinary skills — with help from Emeril’s new cookbook
There’s something about TV chef Emeril Lagasse that clicks with kids.
It could be because he’s a father of four, or because his “Emeril Live” series on Food Network is punched up with peppy jazz and phrases like “Happy happy.”
Maybe it’s because his trademark “Bam!” — often accompanied by broad gestures as he adds spices or “gahlic” to a dish — is easy for even a toddler to say.
The attraction is mutual. Lagasse encourages giving kids free — but safe — rein in the kitchen, arming them with age-appropriate cookbooks that parents can enjoy as well. His third kids’ title, now in stores, is “Emeril’s There’s a Chef in My World,” featuring more than 70 international recipes and a few American classics.
“I wanted to bring cultures of other places in the world that I know are submerging in this great melting pot,” he said in a phone interview. Read more »
Emeril Lagasse is a busy man. He’s got nine restaurants to oversee. He’s got shows to do on the Food Network. He’s got cookware and other kitchen goodies to flack.
But he’s not too busy to give some thought to what his kids, and yours, should be eating.
“Whenever people say, ‘My kids don’t eat anything but chicken nuggets,’ I cringe,” Emeril says bluntly in a recent telephone interview. “I know we’re all busy, but we have to take the time to be a family at the table.” Read more »
This cookbook is for kids of all ages and adults to use together, with 75 recipes for daily meals, special occasions, and everything in between, along with cooking tips and safety precautions. You can make a meal with dishes from one region or mix it up for a truly international feast! Plus, Chef Emeril includes “Did You Know . . .” tidbits of cultural information behind some of the recipes.
Try breakfast English-style with Toad in the Hole or instead of going to a Chinese restaurant, cook your own Kung Pao Chicken and find out how this popular dish may have received its name! So, get ready, pack your bags — here’s your passport to a whole new world of food! Read more »
NEW ORLEANS — Chef Emeril Lagasse and Wynton Marsalis kicked off the school year with a free, educational concert for more than 2,500 grade school children at the Ernest N. Morial Convention Center. Read more »
Emeril Lagasse may make a lot of noise, but his cast-iron stove-top smoker, made by All-Clad, promises to become a quiet favorite for summer smoking and barbecuing and long into winter. Nothing holds heat like cast iron, which has always been reason enough to love it. But the Emerilware smoker’s lid can be flipped for use as a grill pan; the smoker can also serve as a roaster and a broiler pan. It’s a hefty 10 by 22 inches, comes with four flavors of Cameron’s wood chips and costs about $100. Available at some Sur La Table, Linens ‘n Things and Bed, Bath and Beyond stores and at www.bedbathandbeyond.com.
NEW YORK, For Immediate Release – It will be rocket science for Chef Emeril Lagasse when his recipes are served to the astronauts on the International Space Station on August 10, 2006. Lagasse is the first celebrity chef to have meals developed for NASA astronauts and the first person to have those recipes served in space. On August 10, from approximately 1:30pm to 1:50pm ET/PT, Emeril will speak live via satellite with the astronauts while they feast on the fruit of his culinary labors. Read more »