Five Louisiana Chefs Honored with Prestigious Title

New Orleans — Louisiana Cookin’ magazine is pleased to announce its 7th annual Chefs to Watch awards. The award honors and highlights five young chefs who have been in their current position for less than five years and are producing menus and preparing dishes that are fresh, innovative takes on traditional Louisiana ingredients and cuisine.

The 2008 award goes to Chef David Bridges, Bella Fresca, Shreveport; Chef Justin Devillier, La Petite Grocery, New Orleans; Chef Spencer Minch, Emeril’s Delmonico, New Orleans; Chef Jude Tauzin, Catahoula’s Restaurant, Grand Coteau and Catahoula’s on Pinhook, Lafayette; and Chef Sue Zemanick, Gautreau’s, New Orleans. Read more »

Trumpet and Emeril’s Restaurant remind New Orleans “When you have water, make water-aid”

New Orleans, March 17, 2008: Emeril’s Restaurant and Trumpet join chefs and agencies across the country in support of UNICEF’s Tap Project (www.tapprojectnola.org) – a campaign that, during the week of March 16th, will encourage patrons to donate a minimum of $1 for the tap water they would normally get for free or for bottles of water purchased. All of the proceeds will go to UNICEF’s clean water programs, which aim to improve access to safe water and sanitation facilities in schools and communities, while promoting practices in more than 90 countries around the world. Read more »

The Emerilware^™ BAM! Machine by T-fal^® Combines Three Essential Kitchen Tools in One Machine

WEST ORANGE, NJ (March 17, 2008) – Chef Emeril Lagasse revolutionizes food preparation and eliminates kitchen clutter with the new Emerilware^™ BAM! Machine – a 3-in-1 Food Processor by T-fal^®, available in May 2008. Designed with multi-tasking in mind, the BAM! Machine combines three essential prepping tools – a food processor, blender and citrus juicer – all on one base with a powerful 550-watt motor that can handle any culinary endeavor. Read more »

A Bread Maker that Rises Above the Rest with Baguettes

WEST ORANGE, NJ (March 17, 2008) – There’s nothing like the smell of homemade bread, and now, Chef Emeril Lagasse brings the art of bread making to your home’s countertop with the Emerilware^™ Bread & Baguette Maker by T-fal^®. Available in May 2008, the Bread & Baguette Maker is the only one of its kind that also makes baguettes. Simply toss in the ingredients, and the machine prepares the dough, lets it rise, and then bakes bread to perfection each time. The fun part of shaping baguettes is one step Emeril has saved for the home baker. Read more »

(Silver Spring, Md.) – Celebrity chef Emeril Lagasse joins Planet Green and will share his philosophy for fresh, top quality food with viewers this summer in the new original series EMERIL GREEN (wt). Planet Green, Discovery Communications’ new 24/7 eco-lifestyle television network, is set to launch in June 2008 with a full slate of original series and specials premiering throughout the summer, including EMERIL GREEN (wt) which will launch in July. The series is shot exclusively at Whole Foods Market. Eileen O’Neill, president and general manager of Planet Green, made the announcement: Read more »

New Orleans, LA (February 20, 2008) – Emeril’s Homebase, Chef Emeril Lagasse’s corporate office, today announced promotions and new members to its staff. Emeril’s Homebase is located in downtown New Orleans and houses Lagasse’s restaurant operations, as well as cookbook and recipe development and testing, the emerils.com website and product shipping, and a store front for Lagasse’s signature products. Read more »

Acquisition of Emeril Lagasse Assets Diversifies Business with New Celebrity Brand; Poised For Multi-Platform Expansion Opportunities

NEW YORK, Feb. 19 – Martha Stewart Living Omnimedia, Inc. (NYSE: MSO) today announced it has reached an agreement with Chef Emeril Lagasse to acquire the assets related to the business of Emeril Lagasse, other than the restaurant and foundation-related assets, in a transaction that pairs one of the biggest brands in food-related content with the established leader in “how to” lifestyle information and content. Read more »

Emeril’s Restaurant Debuts New Lunch Hours and New Chef de Cuisine

NEW ORLEANS, LA (Monday, February 11, 2008) – Long-time patrons, business and leisure travelers alike, have a new destination for lunch beginning Monday, February 11, as Emeril’s New Orleans expands lunch service to five days a week. Lunch will be offered Monday through Friday from 11:30am-2:00pm, along with dinner service from 6:00pm-10:00pm Monday-Sunday.

From February 11 until March 11, Emeril’s will donate 10% of lunch sales to Café Reconcile, the non-profit where at-risk youth gain social-entrepreneurship and hospitality experience by working in the lunchtime eatery. Chef Emeril Lagasse is helping develop a Culinary Learning Center at Café Reconcile on the second floor of the five-story building in Central City. Read more »

Famed New Orleans Chef Maps Out New American Cuisine at Table 10

Las Vegas, NV (February 8, 2008) – Today Chef Emeril Lagasse opens Table 10 at Las Vegas’ new luxury resort, The Palazzo. Table 10 is a New American restaurant that highlights the renowned cuisine, personality and warm style of hospitality that began at a quaint table inside Emeril’s flagship restaurant in New Orleans. The restaurant is open Sunday-Thursday from 11:00 am-11:00 pm, and 11:00 am-12:00 midnight on Fridays and Saturdays. Reservations may be made by calling the restaurant at 702-607-6363.
Read more »

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