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.

Crain’s New York Business
September 4, 2008
by Kira Bindrim

Chef Emeril Lagasse signed a deal to write a series of books for HarperCollins’ new, experimental imprint, HarperStudio.

Martha Stewart Living Omnimedia Inc., which owns the rights to the Emeril Lagasse franchise of books, television shows and kitchen products, on Thursday announced a 10-book deal between the celebrity chef and publisher HarperCollins.

Under the multi-year agreement, Mr. Lagasse is set to release his first book—with a focus on indoor and outdoor grilling—in May 2009. Although the chef, who is known for his enthusiastic cooking style, has produced 12 titles with HarperCollins since 1993, the book will be his first in four years. It will also be one of HarperCollins’ first releases under its new HarperStudio imprint.

Read the full Crain’s New York Business article.

CNBC
September 4, 2008

Emeril Lagasse was a guest on CNBC’s “Power Lunch” on September 4, discussing his latest move to extend the Emeril brand.

Watch the video clip from CNBC.

Reuters
September 4, 2008
by Robert MacMillan

Rupert Murdoch’s children have the perfect gift to give to Dad come Father’s Day next year: a book on indoor and outdoor grilling by celebrity chef Emeril Lagasse that will come out on May 12, 2009. It’s the first entry in a 10-book project that Lagasse — now a member of the Martha Stewart Living Omnimedia franchise — prepared for HarperStudio, an imprint of book publisher and News Corp subsidiary HarperCollins.

Read the full Reuters article.

The August issue of Louisiana Cookin’ magazine profiles Chef Spencer Minch of Emeril’s Delmonico as one of their 2008 “Chefs to Watch”. The 7th annual “Chefs to Watch” dinner features five courses paired with wine and benefits Cafe Reconcile. The event will be held Tuesday, August 26 at the Harrah’s Theater in New Orleans and tickets are available now.

Chef Minch will prepare Tomato-Basil Bruschetta with Cappacolla & Balsamic Reduction and Sautéed Gulf Shrimp with Roasted Creole Tomatoes, Arugula & Preserved Lemon Vinaigrette.

View the menu or reserve tickets.

The Chefs to Watch issue is on newsstands now!