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.
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New Emerilware™ Kitchen Electrics Offer Maximum Flavor with Minimum Hassle

West Orange, NJ (June 29, 2006) — Whether you are a master chef adding to your cooking collection, or a kitchen rookie looking for home appliances to make your life easier, Emerilware’s new assortment of kitchen electrics will meet any cook’s needs. Celebrity Chef Emeril Lagasse and T-fal®, the world leader in electrical cooking appliances, have partnered to develop products that will deliver dishes in weeknight time with weekend taste. Available in November, the Emerilware Fryer, Grill & Panini Maker, and Steamer retail from $99.99 to $149.99.
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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).
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Emerilware Now Available in 14-Piece Sets
CHICAGO, March 12, 2006 – Whether it’s a newlywed couple looking to start with more cookware in the kitchen, or a family that entertains frequently, having a larger set of cookware makes preparing meals more convenient from the start, and the Emerilware collection delivers with its new 14-piece sets.
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ALL RESULT IN DELICIOUS MEALS MADE EASY - The Tagine, One Pot and Cast Iron Smoker Debut
CHICAGO, March 12, 2006 – As consumers look beyond the basics in the kitchen to create more distinctive and challenging meals, Emerilware now offers three specialized cookware pieces that offer the style and quality for which Emerilware is known.
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Expertly crafted in Solingen, Germany, Wüsthof’s popular EMERILWARE KNIVES, designed in partnership with America’s hottest chef and TV personality Emeril Lagasse, were recently on display at the 2006 International Home & Housewares Show in Chicago.
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New Orleans, LA (December 11, 2005) – Emeril Lagasse’s restaurant, NOLA will reopen Tuesday, December 13 for dinner service. Hours of operation will be Tuesday-Sunday, 6:00-10:00 pm. Validated parking is available at the Omni Royal Orleans. 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 what Lagasse calls “new New Orleans” cooking, but with a casual almost rustic tone. NOLA’s opening chef Dave McCelvey — who today is Director of Culinary

Operations — developed a menu heavy with indigenous Louisiana products that reflected the soul of the building and the spirit of the immigrant French Quarter. The wood-burning oven in particular is integral to the rustic menu. The Garlic-Smeared Wood Oven-Baked Pocket Bread with Parmesan Cheese, and Nola pizzas from the wood-burning oven continue to be signature dishes today, along with the indigenous seafood like the Cornmeal-Crusted Oysters and Cedar Plank Fish with Horseradish Crust.

NOLA features an unusual floor plan with the first and second floors open to one another and liberal use of industrial materials such as corrugated tin, local barge board from river vessels, and exposed brick. 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.

Upper management at NOLA includes Tony Lott, Director of Operations; Brian Molony, General Manager and Michael Ruoss, Chef de Cuisine.

For reservations at NOLA, please call 504-522-6652.
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Lagasse’s Flagship Restaurant Reopens in the Warehouse District

New Orleans, LA (December 5, 2005) – Emeril Lagasse’s flagship restaurant, Emeril’s will reopen on Thursday, December 8 for dinner service. Hours of operation will be Monday-Thursday from 6:00-10:00 pm, Friday and Saturday from 6:00-10:30 pm. Lagasse’s second restaurant, NOLA, will reopen Tuesday, December 13 for dinner service. Hours of operation will be Tuesday-Thursday, 6:00-10:00pm, and Friday-Sunday, 6:00-10:30pm.

“It has been such an unbelievably difficult time for everyone in New Orleans and on the Gulf Coast,” says Emeril Lagasse. “We are very happy to reopen our doors, reuniting with our friends, and all of our loyal customers through the years. I love this city, and I look forward to working together to build an even better New Orleans.”

Since the restaurant first opened its doors on March 24, 1990 in the Warehouse District, it immediately became the focus of ecstatic praise. In its first year, the restaurant was named “Best New Restaurant” by Esquire magazine and has since received numerous awards including the prestigious “Ivy Award” from Restaurants & Institutions magazine in 1994, and Wine Spectator magazine’s highest honor, the “Grand Award” in 1999. The restaurant has also earned “Four Diamonds” from AAA and “Four Stars” from Mobil Travel Guide.

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. Lagasse remains devoted as ever to using fresh, top quality ingredients, and employs cottage industry ranchers, farmers, and fisherman to ensure that the menu incorporates only the finest and freshest products available. Emeril’s New Orleans Barbecue Shrimp, Grilled Double Cut Niman Pork Chop and Banana Cream Pie continue to be signature dishes today.

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.

Upper management at Emeril’s includes Tony Lott, Director of Operations; Kevin Delaune, General Manager and Chris Lynch, Chef de Cuisine.

For reservations at Emeril’s, please call 504-528-9393. For reservations at NOLA, please call 504-522-6652.
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EMERIL LAGASSE FOUNDATION’S “CARNIVALE DU VIN” RAISES $1.4 MILLION TO BENEFIT CHILDREN IN NEW ORLEANS

Michael McDonald Performs New Orleans Tribute with Sammy Hagar and Emeril Lagasse

LAS VEGAS, NV (November 29, 2005) – Carnivale du Vin, a culinary event and fundraiser for the Emeril Lagasse Foundation raised $1.4 million dollars to benefit children in the New Orleans area whose lives were affected by Hurricane Katrina. The evening featured a musical performance by Michael McDonald who performed a song that he wrote as a special tribute to New Orleans, especially for the evening’s performance, for which he was joined on stage by Sammy Hagar on guitar and vocals and Emeril Lagasse on percussion. Musician Jimmy Buffett was also on hand to lend his support, while Andre Agassi auctioned off a private tennis lesson with himself and wife Stefi Graf during the evening’s live auction. Over 600 guests attended the inaugural event which took place on Saturday, October 29, 2005 at Venetian Resort Hotel & Casino in Las Vegas.
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Lagasse’s Corporate Office, Emeril’s Homebase Reopens Today

New Orleans, LA (November 1, 2005) – Chef/Restaurateur Emeril Lagasse has announced plans to reopen Emeril’s Restaurant in the Warehouse District, and NOLA Restaurant in the French Quarter in December. Beginning on December 8, 2005, Emeril’s will be open from Monday-Saturday for dinner service. Hours of operation will be Monday-Thursday from 6:00-10:00 pm, Friday and Saturday from 6:00-10:30 pm. Beginning on Tuesday, December 13, 2005, NOLA will be open from Tuesday-Sunday for dinner service. Hours of operation will be Tuesday-Thursday, 6:00-10:00pm, and Friday-Sunday, 6:00-10:30pm. Lagasse’s Garden District restaurant, Emeril’s Delmonico, will reopen after the new year due to significant damage caused by Hurricane Katrina. Lagasse’s corporate office, Emeril’s Homebase which is also located in New Orleans opens today. Emeril’s Homebase houses Lagasse’s restaurant operations, as well as cookbook and recipe development and testing, product shipping, the emerils.com website, and a store front.

“It has been such an unbelievably difficult time for everyone in New Orleans and on the Gulf Coast,” says Emeril Lagasse. “We are very happy to reopen our doors, reuniting with our friends, and all of our loyal customers through the years. I love this city, and I look forward to working together to build an even better New Orleans in the future.”

Reservations can be made for Emeril’s Restaurant starting on Tuesday, November 29. Please call 504-528-9393. NOLA will start taking reservations on Friday, December 8. Please call the reservation line at 504-522-6652.
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