Dear Friends,

Thank you for visiting our site and sending your well wishes and thoughts about ‘Emeril Live’. It is true that we will not continue production of ‘Emeril Live’ after the next filming in December, but I am looking forward to continuing a long working relationship with them for years to come. Emeril Live will continue to air on the Food Network for about two more years, with premiere episodes throughout 2008, and I will continue to host ‘Essence of Emeril’ next year. We are also looking into some specials and other new development opportunities.

’Emeril Live’ has been a wonderful experience over the past ten years, and I’d just like to say how deeply appreciative I am to all the unbelievable staff — many who have been with the show since the beginning. I’d also like to thank the loyal viewers and fans, and the many talented guests who have appeared on the show through the years. It’s been such an incredible ride…but there is much more to come. I have lots of new ideas cooking…so please stay tuned!!

Emeril Lagasse

“Holiday To Go by Emeril” Kicks Home Entertaining Up A Few Notches

New Orleans, LA (Tuesday, November 6, 2007) – Just in time for busy holiday season, Chef Emeril Lagasse rings in a new tradition with “Holiday To Go by Emeril” – complete restaurant crafted meals for Thanksgiving, Christmas, New Years and holiday parties. The Chefs at Emeril’s Delmonico have taken traditional recipes, with the freshest carefully selected ingredients, and developed festive meals that are simple to order, reheat and serve at home.

In addition to the traditional Thanksgiving feast, “Holiday To Go” will also feature a special menu of appetizers, entrees, soups, sides and desserts for gatherings at your home or office, starting December 1 and available throughout the holiday season. With favorites such as Citrus-Maple Glazed Turkey, Seafood Gumbo and Emeril’s famous Banana Cream Pie, you’ll find the perfect dish to jazz up your holiday table, and impress your guests.

Orders are placed via the Emeril’s Holiday Hotline (emerils.com/holidaytogo or 504-212-2212), where advisors will guide guests through the “Holiday To Go” offerings, and schedule a pick up at Emeril’s Delmonico on St. Charles Avenue. In addition to Traditional Thanksgiving Turkey, the made-from-scratch menu features choices of entrees, sides such as Caramelized Sweet Potatoes, Oyster Dressing, and Creamed Spinach, and house made desserts and pastries including Bread Pudding with Whiskey Sauce and Chocolate Pecan Pie.

“Holiday To Go” is available in the New Orleans area, with pickup at Emeril’s Delmonico. The full menu for Thanksgiving, Holiday Parties, Christmas, and New Years is available at www.emerils.com/holidaytogo or by calling the Holiday Hotline at 504-212-2212.

AP Photo/Emeril Lagasse Foundation, Cherly Gerber

Chef Emeril Lagasse Unveils Plans for the Second Floor Expansion at Café Reconcile

NEW ORLEANS, LA (November 2, 2007) – The Emeril Lagasse Foundation announced today plans for the construction of an innovative culinary learning center at Café Reconcile in New Orleans. Located in Central City, Café Reconcile is an eatery where at-risk youth gain social skills and hospitality experience by working in the business. The 2,700 square foot Emeril Lagasse Culinary Learning Center nearly doubles the amount of usable space and continues restoration of the 5-story historic structure. Read more »

NEW ORLEANS, LA (November 1, 2007) – Preparations are under way in New Orleans for the Emeril Lagasse Foundation’s 3rd Annual Carnivale du Vin which will be held on Saturday, November 3, 2007 at the Hilton New Orleans Riverside.

The sold out event will feature a four-course seated dinner with wine pairings, prepared by world’s top chefs Emeril Lagasse, Mario Batali, Drew Nieporent, Eric Ripert, Aarón Sanchez, Nancy Silverton, and Rick Tramonto; joining leading vintners including Jim Clendenen of Au Bon Climat, Suzie and Paul Frank of Gemstone Vineyard, Donald Patz and James Hall of Patz & Hall, Suzanne Pride Bryan of Pride Mountain Vineyards, and Carol and Fred Schrader of Schrader Cellars. The evening will conclude with a wine auction and gala, featuring one-of-a-kind art by Burton Morris, culinary, wine and lifestyle packages, with entertainment by jazz musician Jeremy Davenport and The Original Blues Brothers Band. Read more »

Las Vegas, NV (October 5, 2007) – World-renowned chef and restaurateur Chef Emeril Lagasse announced that he will open his newest restaurant Table 10 in January 2008 at The Palazzo in Las Vegas. The Palazzo is a stand-alone resort currently being built by Las Vegas Sands Corp, adjacent to The Venetian.

Table 10 is Lagasse’s third restaurant in Las Vegas. Lagasse’s other venues, Delmonico Steakhouse and Emeril’s New Orleans Fish House, have received critical acclaim, including top honors from Wine Spectator magazine. Read more »

Chef Emeril Lagasse updates the menu at his historic restaurant, Emeril’s Delmonico, offering guests fresh tastes for the beginning of the fall dining season. The menu is the first developed under the direction of newly appointed Chef de Cuisine Spencer Minch, a six year veteran of the Delmonico kitchen.

Featured fare includes “Delmonico Charcuterie”, an assortment of Housemade Sausages and Cured Meats with Pickled Vegetables and Champagne Mustard, and Baked Local Oyster Gratinee with Chorizo, Spinach and Béchamel.

Chef Minch notes the menu is inspired by the same Creole traditions that Delmonico pioneered, combining classic southern and old world cuisines with a modern interpretation. German and Alsatian influences are exhibited in the Grilled Niman Ranch Double Cut Pork Chop with Spatzle and Riesling reduction and the “Duo of Lamb” with Garlic-Fennel Lamb Sausage and Ratatouille, Yukon Gold Potato Confit and Natural Jus. Read more »

Emeril’s Gulf Coast Fish House Expands with Lunch Service at the New Beachfront Eatery
Gulfport, MS (Wednesday, September 26, 2007) – Tuesday, October 2, Chef Emeril Lagasse opens the doors for lunch service at Emeril’s Gulf Coast Fish House for the first time. Lunch will be offered Monday through Friday from 11:30am-2:00pm, along with dinner service from 5:30pm-10:00pm Sunday-Thursday, and until 11:00pm Friday and Saturday.

Guests can now experience the Coast’s beautiful daytime landscape with Gulf views through the restaurant’s expansive windows, while enjoying Chef Emeril’s “Coastal Creole” cuisine.

The lunch menu will include favorites from the evening menu, such as Shrimp & Grits and Emeril’s New Orleans Style Barbecued Shrimp. Other fresh tastes for lunch include Asian Style Shrimp Spring Rolls with Soy Dipping Sauce; Fried Green Tomato & Crabcake Sandwich with Coastal Remoulade and House Made Pickles; Fish & Chips using Fresh Battered Local Fish, Hand Cut Potatoes, Slaw and Creole Tartar Sauce; or Chef Steve’s Kobe Beef Hamburger.

Emeril’s Gulf Coast Fish House opened in June at the Island View Casino Resort in Gulfport, Mississippi, featuring fresh locally sourced seafood, produce, game and farm products prepared with Lagasse’s “new New Orleans” Creole and Coastal inspired recipes.

For lunch or dinner reservations, please call 228-314-1515 or visit emerils.com. Valet parking is available at the Island View Casino Resort.
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HSN Kicks It Up a Notch with Chef Emeril and His Signature Cookware Line
(St. Petersburg, FL - June 11, 2007) - World-renowned Chef Emeril Lagasse brings his line of professional cookware and gourmet kitchen tools to HSN. On July 1, Lagasse will be featured on the multichannel retailer, kicking off the network’s 30th birthday celebration.Known for his fresh adaptations of classic Creole cuisine and his fun, approachable style of cooking, Lagasse partnered with the finest culinary manufacturers to develop “Emerilware” - a professional line of cookware, appliances, cutlery and kitchen accessories.
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Highlights Gulf Coast’s Rebirth and Lagasse’s Long-Term Commitment to the Region

Gulfport, MS (Thursday, June 21, 2007) - Tomorrow world-renowned Chef Emeril Lagasse will open his newest restaurant, Emeril’s Gulf Coast Fish House, at the Island View Casino Resort in Gulfport, Mississippi. Friday’s dinner service marks the debut of Lagasse’s “Coastal Creole” cuisine, as Chef de Cuisine Steve D’Angelo, General Manager Jason Lonigro and their staff of 90 infuse New Orleans flavor with Mississippi’s fresh seafood and unmatched Southern charm. The restaurant is open seven days, with dinner service from 5:30pm – 10:00pm Sunday-Thursday, and until 11:00pm on Friday and Saturday. (Lunch will be served in the near future). Reservations may be made by calling the restaurant, 228-314-1515. Read more »

Tournament of Roses will “kick it up a notch” in 2008 with a Grand Marshal known for good food, good times and good funPASADENA, CA. (June 8, 2007) – The Tournament of Roses revealed today that Chef Emeril Lagasse will be the Grand Marshal for the 2008 Tournament of Roses. Themed Passport to the World’s Celebrations, the 2008 Rose Parade will pay tribute to festivities from around the globe.As Grand Marshal, Emeril Lagasse will ride in the 119th Rose Parade in front of a worldwide television audience, and toss the coin before the 94th Rose Bowl Game on January 1, 2008. Read more »