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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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.

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.

Emeril is bringing select Serious Sandwiches from his new cookbook, Emeril’s Kicked-Up Sandwiches: Stacked with Flavor, to his restaurants nationwide!

Try a kicked-up sandwich at one of these locations:

EMERIL’S (New Orleans)

-Chorizo and Sauteed Pepper Sandwich with Lemony Olive Oil-Cilantro Drizzle
-Fried Oyster Po-Boy with Jalapeno Mayonnaise and Avocado
-Roasted Beets with Pistachio-Goat Cheese Spread on Sourdough

NOLA (New Orleans)

-Smoked Sausage Sandwiches with Beer Braised Onions
-Eggplant Muffaletta

EMERIL’S ORLANDO

-Fried Oyster Po-Boy with Jalapeno Mayonnaise and Avocado
-Fried Fish Sandwiches with Jicama Coleslaw
-New Orleans Shrimp Melt

e2 (Charlotte, N.C.)

-Horseradish Crusted Tenderloin with Creole Mustard Mayo

e2/GO (Charlotte, N.C.)

-Olive Oil Poached Tuna Salad Sandwich with Citrus Aioli

DELMONICO STEAKHOUSE (Las Vegas)

-Fried Oyster Po-Boy with Jalapeno Mayonnaise and Avocado
-Olive Oil Poached Tuna Salad Sandwich with Citrus Aioli
-Horseradish Crusted Tenderloin with Creole Mustard Mayo

TABLE 10 (Las Vegas)

-Portobello with Ricotta, Arugula, and Truffle Oil on Brioche
-Sandwich Nicoise

EMERIL’S NEW ORLEANS FISH HOUSE (Las Vegas)

-Fried Soft Shell Crab Sandwiches with Lemon Caper Mayo
-BLT with Fried Green Tomatoes and Shrimp Remoulade
-Emeril’s Monte Cristo

Don’t forget to tweet about your experience with the hashtag #SeriousSandwich!

Proceeds from Classic Menu Donated to Youth and Community Initiatives

NEW ORLEANS (Oct. 1, 2012) - NOLA, Chef Emeril Lagasse’s funky French Quarter restaurant, turned 20 this year and is celebrating by bringing back a few classic dishes, with proceeds from the special menu benefitting youth- and community-enriching initiatives in the New Orleans area. During the month of October, a portion of proceeds from the throwback menu will be donated to the Emeril Lagasse Foundation, which supports local programs such as the Edible Schoolyard and Café Reconcile and sustains a four-year culinary arts program at the New Orleans Center for the Creative Arts.

“NOLA has experienced an amazing ride in the past 20 years, always maintaining its foundation of high-quality, fresh, local ingredients coupled with excellent customer service,” said Lagasse, owner and executive chef of the restaurant. “With his intuitive culinary talent, Chef Josh is leading NOLA into a new era of New Orleans cuisine, grounded in Creole tradition but-of course-kicked up a notch with slight ethnic twists.”

The month of October NOLA will offer the special menu, including fan-favorites such as the cedar-planked roasted drum, pecan crusted trout and smoked rabbit and andouille etouffée. Guests may also join Tom Fitzmorris at NOLA’s Eat Club dinner on October 9, 7 - 10 p.m.

Opened in 1992 as Lagasse’s second restaurant, NOLA brought the chef’s modern Creole and Acadian cuisine to the heart of the Quarter. Today the restaurant’s kitchen is overseen by Chef Josh Laskay, a native New Orleanian who enjoys blending ethic flavors such as Vietnamese and Southwestern cuisine with Louisiana’s Creole heritage.

Reservations for NOLA Restaurant can be made online at OpenTable.com or by calling (504) 522-6652. View the full menus.

About NOLA Restaurant
Since opening in 1992, NOLA has garnered numerous awards and recognitions for its culinary excellence. In 1993, the restaurant was named Esquire magazine’s “Best New Restaurant”; named a “haute spot” by Southern Living; given top accolades by the Times Picayune restaurant critic; and hosted Julia Child for dinner after a taping of her show “Master Chefs.” NOLA welcomed its 1 millionth customer in 2000 and was named “Best Restaurant” by WHERE magazine’s Visitor’s Choice Awards. In 2009, it earned a “top service” rating by Zagat and saw 2 million customers come through by 2011. Presidents George W. Bush and Bill Clinton have both dined in the restaurant, as well as countless famous actors, musicians and artists.

Anthony Scanio Selected to Lead Restaurant’s Culinary Operations

NEW ORLEANS - Emeril’s Delmonico announced its new chef de cuisine, Anthony Scanio, to lead the legendary restaurant’s kitchen and culinary operations. Scanio was previously Delmonico’s executive sous chef, where he began developing new Creole recipes with roots in the restaurant’s 117-year history.

“Chef Anthony has demonstrated he has the creative abilities, honed skills and culinary foresight to lead the Delmonico team in continuing its excellence and commitment to New Orleans cuisine,” said Chef Emeril Lagasse, the restaurant’s owner and executive chef.

Before joining the Emeril’s team at Delmonico in 2005, Scanio, a New Orleans native, completed culinary courses at Delgado Community College and spent a year in Italy studying the country’s cuisine and staging in Rome. He has previously worked for New Orleans restaurants Café Indo and Herbsaint, where he studied under chefs Donald Link and Stephen Stryjewski.
 
Following Hurricane Katrina, Scanio moved to Emeril’s Orlando before returning to Delmonico as sous chef in 2006. He was promoted to executive sous chef in 2009. Today, he leads the kitchen at Delmonico and oversees all facets of its culinary operations, from sourcing products, to managing the restaurant’s in-house dry-aging program for beef, duck and charcuterie, working with local farmers, and crafting ambitious nightly tasting menus for guests at his kitchen table.

Scanio’s vision and flavor for Delmonico is expressed through his personal New Orleans heritage and a fresh, clean, ingredient-based approach to cooking. He’s returning to the roots of Creole cooking-homey, approachable, fresh and diverse-and including ingredients and techniques that have been long forgotten to reinterpret the dishes for today’s tastes, keeping in tradition with Lagasse’s signature “New New Orleans” cuisine.

Delmonico is open nightly for dinner, 6 p.m. until 10 p.m. The bar opens nightly at 5 p.m. Guests are encouraged to make reservations by calling (504) 525-4937 or online at www.emerilsrestaurants.com.

About Emeril Lagasse:
Chef Emeril Lagasse is the chef/proprietor of 13 award-winning restaurants, including three in New Orleans (Emeril’s, NOLA and Emeril’s Delmonico); four in Las Vegas (Emeril’s New Orleans Fish House, Delmonico Steakhouse, Table 10 and Lagasse’s Stadium); two in Orlando (Emeril’s Orlando and Emeril’s Tchoup Chop); three in Bethlehem, Pa. (Emeril’s Chop House, Burgers And More by Emeril and Emeril’s Italian Table) and one in Charlotte, N.C. (e2 emeril’s eatery). Emeril is a national TV personality who has hosted more than 2,000 shows on the Food Network. He is also the food correspondent for ABC’s “Good Morning America,” in addition to his popular Cooking Channel food shows “Emeril Live” and “The Originals with Emeril.” A best-selling author, Emeril has published more than 15 cookbooks, including his recent Sizzling Skillets and Other One-Pot Wonders. In 2002, Emeril established the Emeril Lagasse Foundation to support children’s art and educational programs that inspire and mentor young people. To date, the Foundation has donated more than $5 million to children’s causes.

“e2 GO” OFFERS FRESH, FAST, HANDCRAFTED MENU

CHARLOTTE, NC (March 28, 2012) – Chef Emeril Lagasse announced today he has cooked up another side of e2 emeril’s eatery called e2 GO. The one-stop food and beverage spot opened this week offering handcrafted sandwiches, soups, salads and snacks to go – all made from scratch using the best ingredients. e2 GO serves weekdays from 11 a.m. to 3 p.m.

e2 GO adjoins e2 emeril’s eatery, conveniently located on the Levine Avenue of the Arts for those who work and play in Uptown Charlotte. Guests can enter e2 GO from the breezeway connecting the Duke Energy Center and Mint Museum Uptown. Read more »

CHARLOTTE, NC (Feb. 27, 2012) – Chef Emeril Lagasse’s new restaurant, e2 emeril’s eatery, will open for lunch Tuesday, Feb. 28. The casual American eatery will serve lunch Monday – Friday from 11 a.m. to 2 p.m., as well as dinner Monday – Thursday from 5 to 10 p.m., and until 11 p.m. Friday and Saturday. Reservations are available and walk-ins are always welcome. Read more »

Emeril Handpicks Team of Seasoned Veterans for New Restaurant in Uptown Charlotte

CHARLOTTE, NC (Jan. 11, 2012) – Chef Emeril Lagasse’s new restaurant, e2 emeril’s eatery, opens Thursday, Jan. 26 at the Levine Center for the Arts in uptown Charlotte. The casual American eatery will serve dinner Monday - Thursday from 5 to 10 p.m., and until 11 p.m. Friday and Saturday. Starting Jan. 16, reservations may be made by calling the restaurant at 704-414-4787 or visiting e2emerils.com or emerils.com. Read more »