Written By: Heather Ray of The Saturday Evening Post

Before the TV shows, celebrity guest appearances, cookbooks, restaurants, and “Bam,” there was a time when the celebrity chef we know today, Emeril Lagasse, was but a teenage drummer, baking bread in a Portuguese bakery in his hometown of Fall River, Massachusetts. Declining a full scholarship to the New England Conservatory of Music, he took the first step to following his heart, marching to the beat of his own drum on a culinary journey that would lead him to stardom.

Upon earning a degree and honorary doctorate from the highly respected Johnson & Wales University, Lagasse traveled to France to refine his skills and master the techniques of classic French cuisine. Shortly after returning to the United States, he opened his first restaurant in the Big Easy, aptly called Emeril’s. Two years later, he launched his second restaurant; three years later, his third; three more years, his fourth… Read more »

TICKETS ARE ON SALE NOW VIA COXTIX

Cooking fans all over Hampton Roads are getting ready to “kick it up a notch” when the Virginia Culinary Expo presents Emeril Lagasse cooking live from the Constant Center on April 19!  Emeril will have two presentation times, with VIP seating available at both for the opportunity to sample his cooking!  The day also includes a culinary expo, as well as opportunities for a beer, wine, and spirits tasting.

In addition to Emeril’s cooking presentations, separate tickets can be purchased to experience a VIP luncheon and meet and greet with Emeril himself!

Tickets for cooking presentations are priced at $30 and $67.  Price of admission to cooking presentation includes admission to the culinary expo.  See www.COXTix.com for more information and pricing for VIP luncheon and beer, wine, spirits tasting.

Tickets are on sale now through COXTix.com, 888-3-COXTIX and the Ted Constant Center Box Office. Visit www.ConstantCenter.com for more information and join the free All-Access Club to receive advance notice and special offers to future events.

The Global Spectrum-managed Ted Constant Convocation Center is home to the Monarch’s and Lady Monarch’s basketball programs, as well as concerts, family shows and other attractions for the Norfolk, Hampton Roads region.

Global Spectrum is the fastest growing firm in the public assembly facility management field with more than 70 facilities throughout the United States and Canada. The Philadelphia-based company is part of Comcast-Spectacor, which also owns the Philadelphia Flyers, the Philadelphia 76ers, the Philadelphia Phantoms, Flyers Skate Zones, Comcast SportsNet Philadelphia, Ovations Food Services, New Era Tickets, Front Row Marketing Services, and 3601 Creative Group.

For more information, please visit www.virginiaculinaryexpo.com

Check Out the Finalists and Then Vote for Your Favorite

“GMA” put out the call and after hundreds of viewers e-mailed us their super slow-cooker recipes, we narrowed it down to the final five.

Check out the recipes from the fab five below and click here to vote for your favorite. Read more »

Orlando Business Journal
February 16, 2009

Celebrity chef Emeril Lagasse named a popular area chef to lead the kitchen at his lone Polynesian-Asian themed restaurant.

Gregory Richie was named chef de cuisine at Emeril’s Tchoup Chop, which is in the Loews Royal Pacific Resort at Universal Orlando. Read more »

AP file photo
Martha Stewart presents celebrity chef Emeril Lagasse with a birthday cake made entirely out of Rice Krispie treats, in New York, Wednesday, Oct. 15, 2008. The cake was fashioned in the shape of a golf course green after Emeril’s passion for golf.

The Times-Picayune
October 23, 2008
by Judy Walker

In February, Martha Stewart and Emeril Lagasse cooked up a business deal. On Friday, the two will cook — really cook — together for the first time in New Orleans.

At a gala to benefit the New Orleans Center for Creative Arts, they will prepare a recipe from her new book, “Martha Stewart’s Cooking School.” The gala is being held in conjunction with the opening of two Macy’s stores here, at Lakeside Shopping Center and at The Esplanade. And Stewart and Lagasse are just two of the mega-watt stars of the culinary world coming to town for this weekend’s festivities.

Read the full The Times-Picayune article.

Las Vegas Review-Journal
September 19, 2008
by Heidi Knapp Rinella

So now we come to the Palazzo’s Table 10, the name an affectionate nod to the table in his first New Orleans restaurant where planning for the restaurant was done and where staff gathered once it was open. In so many ways, it’s quite different from the widely known Emeril tradition.

For one thing, the menu is sort of all over the place. In less skilled hands, that tends to spell trouble, as an indication that a restaurant has no idea what it is and what it’s trying to do. Table 10, however, comes across as a cruise through the best of the world’s cuisines. Read more »

Toronto Star
September 13, 2008
By Richard Ouzounian

Strip’s newest resort boasts 16 eateries, spa and spectacular shops

TABLE 10 (702-607-6363): Back in 1990 in New Orleans, when Emeril Lagasse opened his first restaurant, the staff would gather every morning and evening at Table 10 to discuss their hopes and dreams.

When The Palazzo asked Emeril to open a new restaurant there, he named it Table 10 so that, as Chef Jean Paul Labadie reminds us, “we’d always think about the important things that made us go into this business.”

This place crackles with the energy of a fine Cajun bistro, but there’s also an infusion of ingredients and impulses from around the world that keep things zapping.

Crab Remoulade Salad is done perfectly, a reminder that tradition is still being respected, but Lobster Pot Pie opens the doors to something that is wonderfully non-bayou, but still superb.

Like everything else at The Palazzo, Table 10 says “Bam!”, but it says it in its own understated way.

Read the full Toronto Star article.

New Orleans CityBusiness
September 8, 2008
by Christian Moises

David McCelvey has rejoined Emeril’s Homebase, Chef Emeril Lagasse’s restaurant company, as vice president of operations and culinary, the company announced last week.

McCelvey worked for Emeril’s for 15 years before joining Chipotle Mexican Grill’s corporate headquarters in Denver in 2007.

In his new role, he will oversee Emeril’s team of chefs and regional directors at the company’s 10 restaurants.

Emeril’s also said Doug Doran has been named director of operations for Emeril’s three Florida restaurants — Emeril’s Tchoup Chop in Orlando, Emeril’s Orlando and Emeril’s Miami Beach.

Read the full New Orleans CityBusiness article.

New York Daily News
September 5th 2008
Daily News Staff

Celebrity chef Emeril signs 10-book deal

Celebrity chef Emeril Lagasse has signed a 10-book deal with HarperColins, Crain’s New York Business reports. The first book in the deal is set to be released in May 2009. The book’s theme will be indoor and outdoor grilling. It will be the first book from Lagasse in four years.

Read the full New York Daily News article.

New York Post
September 5, 2008
by Keith J. Kelly

STAR CHEF TO WHIP UP 10 TITLES FOR HARPER STUDIO

Harper Studio, the new imprint of HarperCollins headed by one-time Hyperion president Robert Miller, has snagged celebrity chef Emeril Lagasse as part of its debut list of authors.

The long-term deal calls for Lagasse to publish a 10-book series on a wide range of topics over the next five to seven years.

Read the full New York Post article.