700 Patrons to Toast Children’s Causes at Country’s “Top 10” Charity Wine Event — Tickets Sold-Out
NEW ORLEANS (October 26, 2010) – Each fall, the world’s most celebrated chefs and winemakers come together in New Orleans for a spirited weekend to toast the charitable works of Emeril Lagasse Foundation. The perennially sold-out Carnivale du Vin returns to New Orleans on November 13, 2010 with the stars of the food and wine world, including chefs Mario Batali, Gale Gand, Kevin Rathbun, and Norman Van Aken, along with top winemakers pouring wines from their vineyard’s special collections. Read more »
$10 from Each Dish Sold to Help Build New Teaching Kitchen at NOCCA
$100,000 Grant from Emeril Lagasse Foundation to Complete Culinary Arts Center
NEW ORLEANS (September 10, 2010) – Emeril Lagasse Foundation invited aspiring young culinary students at New Orleans Center for Creative Arts (NOCCA) to create an original dish inspired by the traditions of Louisiana’s Creole cuisine. Chef Emeril Lagasse and a panel of New Orleans chefs and restaurateurs will select the winning dish from three finalists based on taste, presentation, creativity, use of fresh, seasonal ingredients and representation of Louisiana’s cuisine.
Emeril Lagasse Foundation also announced today a $100,000 grant to fund the final stages in the development of a four-year culinary arts program at NOCCA. Emeril Lagasse Foundation is the founding partner in the effort to establish a four-year culinary arts program for high school students and has granted over $500,000 to develop curriculum for the program. The school is expected to admit its first students to the culinary arts program in spring 2011. Read more »
Louisiana’s First Lady Supriya Jindal to Distribute School Supplies in Boothville and Violet
BATON ROUGE (August 10, 2010) – Today, First Lady Supriya Jindal will distribute school supplies to students whose families have been impacted by the oil spill and deepwater drilling moratorium in coastal Louisiana. She will visit Boothville-Venice Elementary in Boothville at 11 AM. The First Lady will also visit W. Smith Elementary in Violet at 12:30 PM. Read more »
New Weekday Lunch Features Entrée Salads, Asian Noodle Bowls & Bento Boxes
ORLANDO, FL (July 16, 2010) – Long-time patrons and business and leisure travelers alike have a new destination for lunch beginning Monday, July 19, as Emeril’s Tchoup Chop introduces weekday lunch service. Emeril’s Tchoup Chop is located at the Loews Royal Pacific Resort at Universal Orlando. Lunch will be offered Monday through Friday from 11:30am-2:30pm, along with dinner service from 5:30pm-10:00pm Sunday-Thursday, and until 11:00pm Friday-Saturday. Read more »
Providing 71,000 Meals Through Second Harvest Food Bank
NEW ORLEANS (July 7, 2010) – Last month, Chef Emeril Lagasse’s New Orleans restaurants served specialty cocktails to bring awareness to the fruits of our local waters and Louisiana’s vibrant fishing community. The effort raised $17,766 and reinforced Emeril’s commitment to support the fishing communities affected by the Gulf oil spill. Read more »
NEW ORLEANS (June 3, 2010) – Through June 30, Emeril Lagasse’s New Orleans restaurants will feature Farm to Fork cocktails infused with local seasonal fruits and fresh herbs – to bring awareness to the fruits of our local waters and the Gulf Coast’s vibrant fishing community.
For every cocktail sold, Emeril’s, NOLA and Emeril’s Delmonico will donate $9 to help our community’s most precious resource – Louisiana fishermen – through Second Harvest Food Bank for direct assistance to the community of shrimpers and fishing families. Read more »
Farm to Fork: Cooking Local, Cooking Fresh brings out the “green” in Emeril with recipes that will inspire cooks, new and old, to utilize fresh, organic, and locally-grown ingredients throughout the year:
Farm to Fork is Emeril’s guide to help you explore the great local bounty: leafy greens, herb, milk, eggs, cheese, meats, fish, grains, homemade preserves and fresh fruit for every season.
Dig in to 15 flavorful chapters and 152 fresh, delicious recipes—
The Three Sisters: Corn, Beans, and Squash | the sweet tastes of summer
Berries, Figs, and Melons | juicy market fresh fruits
Fresh off the Dock | the fruits of our local waters
Out on the Range | sublime naturally raised meats and pastured poultry
Home Economics: Preserving the Harvest | savor the seasons all year long