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 »

Celebrity chef Emeril Lagasse says he’s more concerned than ever about Gulf Coast children and hopes the more than $500,000 in grants he’s committing for culinary education and summer camp programs will help to enrich lives tattered since Hurricanes Katrina and Rita.”These kids are the future. They’re the future of New Orleans,” said Lagasse, after announcing the grants at one of his two New Orleans restaurants. Read more »

Nominees for the 34th Annual Daytime Entertainment Emmy® Awards were announced today by the National Academy of Television Arts & Sciences live on CBS News’ “The Early Show” and Emeril has been nominated for a Daytime Emmy Award in the category of “Outstanding Lifestyle Host” for Essence of Emeril. The 34th Annual Daytime Entertainment Emmy® Awards will be broadcast live on Friday, June 15, 2007 (9:00 PM – 11:00 PM ET/PT), on the CBS Television Network from the Kodak Theatre in Hollywood.

OUTSTANDING LIFESTYLE HOSTCREATIVE JUICE * HGTVCATHIE FILIAN, CO-HOSTSTEVE PIACENZA, CO-HOSTESSENCE OF EMERIL * FOODEMERIL LAGASSE, HOSTTHE MARTHA STEWART SHOW * SYNMARTHA STEWART, HOSTPAULA’S HOME COOKING * FOODPAULA DEEN, HOST

CANONSBURG, Pa., March 2007 – Comfort food is a staple of culinary history and a continual trend in cooking. Cast iron is the ultimate comfort food cookware and an essential and beloved tool to Chef Emeril Lagasse. This year, the Emerilware line expands on its fundamental pre-seasoned cast iron offerings with unique cookware pieces to debut at the International Home and Housewares Show in Chicago on March 11th through 13th. Emerilware will be in booth # S3601.This line of cast iron provides instant gratification and appeal because it eliminates the need for home chefs to go through the gradual process of seasoning prior to use.Emeril’s passion for cast iron stems from its many benefits. “Cast iron really struts its stuff when you want to get a pan good and hot and keep it that way,” says Lagasse. “This collection makes cast iron cooking even more enjoyable as it eliminates the seasoning process and accommodates a variety of cooking styles.”This year’s exciting additions include a 12” round grill pan designed perfectly for burgers, chicken or sausages and the perfect matching accessories of large square and round grill presses, ideal for grilled meats or panini sandwiches. Quintessential restaurant kitchen items have been transformed for home chef use, as in a quesadilla/griddle pan that allows easy folding of omelets or turning of tortillas and a sizzle plate with trivet perfect for cooking and serving fajita ingredients. Essentialcomfort food cookware includes the biscuit pan with six molds for batter and the deep-walled chicken fryer with stainless splatter screen, which sustains the high heat needed for crispy, fried foods while keeping the countertops clean. In addition to the current double burner matte enamel grill/griddle, Emeril has introduced a matte enamel single burner reversible grill/griddle for restaurant-style seared markings. Each delivers great meals with intense flavors and joins a complete line of successful cookware from Chef Emeril Lagasse and All-Clad.Every new specialty piece of cookware includes recipe cards developed by Emeril himself, featuring delicious dishes customized for each piece of his cast iron cookware. New Orleans-Style Beignets and Southern Fried Chicken are essential comfort foods for the Emerilware cast iron chicken fryer among Catfish Fingers, Pan-Fried Pork Chops and BAM Chips dusted with Parmesan and Emeril’s Original Essence.Like all of the pieces in the Emerilware line, Emeril worked closely with All-Clad in developing the shape and features of the collection. His passion and All-Clad’s equal desire to contribute their high quality construction to a line of cast iron cookware, make a perfect partnership.“All-Clad is excited to expand our vision for quality cast iron cookware with the Emerilware collection,” says Melissa Palmer, director of brand communication at All-Clad. “Every kitchen needs at least one piece of cast iron, and with Emerilware’s new specialty pieces, there will be more products that home cooks will continually reach for.”New Cast Iron cookware includes:12” Round Grill Pan ($29.99, available mid-April)Chicken Fryer with Stainless Splatter Screen ($49.99, available mid-April)Large Square Grill Press and Round Grill Press ($24.99 each, available in mid-April)Quesadilla/Griddle Pan ($24.99, available mid-April)Sizzle Plate with Trivet ($29.99, available mid-April)Biscuit Pan ($29.99, available mid-April)Single Burner Reversible Grill/Griddle ($29.99, currently available)

Emerilware Cast Iron Collection to Debut Sizzle Plate at the 2007 International Home and Housewares Show

CANONSBURG, Pa., March 2007 – At last, a long-established essential kitchen tool of restaurants – the sizzle plate – is being introduced to home chefs. Chef Emeril Lagasse expands his Emerilware cast iron line by transforming the restaurant-style sizzle plate for home chef use. To be launched at this year’s International Home and Housewares Show in Chicago, March 11th through 13th . Emerilware will be in booth # S3601.

The cast iron sizzle plate is pre-seasoned to deliver meals with intense flavors without the hassle of the typical extensive seasoning process of cast iron. Ideal for stove top, oven or broiler and outdoor grills, it is perfect for searing meats, seasoning shrimp, or roasting vegetables ready to be rolled into tortilla wraps to create sizzling fajitas. The included raw birch wood trivet is perfect of protecting counter tops and tables.

“The sizzle plate, as with all cast iron, has so many benefits because it’s so well-seasoned – it’s nearly nonstick,” says Lagasse. “It’s such a great tool for chefs to create the restaurant atmosphere at home.”

Often famed for its versatility, the sizzle plate can be used for cooking and/or serving. For that sizzling sound during serving – pop it under the broiler and place cooked foods on top just prior to serving. The plate also comes with three mouthwatering recipes created by Emeril himself including Gaaahlicky Sizzling Shrimp, Fiery Steak Fajitas and Crispy Herb Roasted Chicken. The Emerilware cast iron sizzle plate with trivet will be available mid-April 2007 and will retail for $29.99.

The Sun, the Moon & the Stars: Grace & Ken Evenstad; Kathleen & Francis RooneyA tuba tooted, horns hooted and drums drilled as Emeril Lagasse jazzed up the night at a vintner dinner fit for royalty.At the Evenstads’ Port Royal mansion, the world renowned chef cooked up a six-course meal Friday night in their kitchen, including a “surprise dish” — a risotto with lobster and black truffles, flown in from France.The Evenstads, the party hosts and vintners, scrambled a day earlier to find an earthy wine to go with the last-minute course, settling on the 2000 Evenstad Reserve.With the dinner only a few hours away, Emeril still was without raisins for one of his dishes. The hosts hustled to fill the order.Before the dinner, Emeril gave servers a detailed run-down on everything he planned to put on the table.”We’re cooking everything to order,” he said. “Just be patient.”Emeril’s delectable menu included baked oysters “three ways,” herb roasted yellow fin tuna loin with Asian pear-endive salad, and carved venison loin. And, of course, his famous spicy BBQ shrimp.For dessert? A drunken Espresso cake with bittersweet chocolate gelato and Syrah extraction.”It’s not really drunk,” said Alain Joseph, one of Emeril’s three chefs who helped with preparations. “It’s just a little tipsy.”The same probably can’t be said of the guests, who were expected to drink at least a half a dozen glasses of wine before the end of the night.Before the first course was served, Emeril broke out in song and danced as two New Orleans bands played “When the Saints Come Marching In.”He let out an “All Right,” as he clapped in time with the beat, a kitchen towel hanging on the apron at his waist.The bands led guests into the dining room, where tables were draped in chocolate and pink linens shipped from Chicago.It’s a repeat performance for Emeril, who last year cooked in the very same kitchen for the wine festival. He could be back again next year.The Evenstads’ wide open kitchen allowed guests to see Emeril’s every move.”Emeril said that he would come back to the festival this year, only if he could be at my house,” said Grace Evenstad, who owns the Domaine Serene winery in Oregon with husband, Ken, a successful pharmaceutical executive. “That is usually not done.”For Food Network king Emeril, exceptions are made. The best-selling author and chef-proprietor now owns nine restaurants: three in New Orleans, two in Las Vegas, two in Orlando, one in Atlanta and one in Miami. He expects to open his 10th restaurant in Mississippi this summer.The Evenstads served six wines, their own and one wine poured by the owners of the Antucura winery in Argentina.Kathleen and Francis Rooney, the U.S. ambassador to the Holy See in Rome, co-hosted the event. Last year, Francis Rooney, in his first year on the job, was too busy to make the festival. Not so this year.”The festival is important to so many people’s lives in this community,” he said. “It’s an amazing benefit.”He leaves for Rome today — but not before getting a taste of Naples.By Laura LaydenOriginally published — 6:01 p.m., January 26, 2007Updated — 12:00 a.m., January 27, 2007naplesnews.com© 2006 Naples Daily News and NDN Productions. Published in Naples, Florida, USA by the E.W. Scripps Co.

Naples is on the verge of transforming - for a few days - into the epicenter of the epicurean world.The chefs and vintners from around the world, who are used to shaking up palates, are arriving for the Naples Winter Wine Festival.Some are already here. Some land today and others will be fashionably late.Emeril Lagasse of the Food Network’s TV show “Emeril Live” hit Naples tonight, showing up in time to hold a book signing at Barnes & Noble Booksellers on U.S. 41 North.Hundreds and hundreds of people lined up for a chance to see the famous chef. There were retired couples, grandmas with grandchildren in tow, soccer moms with pint-size wannabe chefs at their side. Emeril greeted them all as if they were his longtime friends.“How you doing, guys,” Emeril said to Dakota Hemberger, 9, of Naples, who was dressed in miniature chef attire.Emeril took one of the five black markers out of the left pocket his chef jacket and wrote, “Chef Dakota, Bam,” on Dakota’s jacket.Dakota looked surprised and satisfied for a second before the two bodyguards, sheriff’s deputy, and a half dozen store personnel hustled Dakota and his sister Cheyenne, 11, to the exit area.Emeril signed book after book asking each buyer whose name he should make the salutation out for.The crowds were excited to see the man they have followed for years.”My knees are still shaking,” said one woman after he signed a cookbook for her.By Denise ZoldanWednesday, January 24, 2007© 2006 Naples Daily News and NDN Productions. Published in Naples, Florida, USA by the E.W. Scripps Co.

NEW ORLEANS, Jan. 17 — Like many landmark moments in the history of this city, the phone call came just after the minestrone soup and just before the redfish.Caught between his appetizer and his entrée, Sean Payton answered the phone in the middle of Emeril’s Restaurant last April 27. When he hung up, he simply pulled out a pen and started doodling on a cocktail napkin.Any of the patrons eating at Emeril’s that night could have peeked over at Payton’s napkin and seen the opening chapter of the New Orleans Saints’ playbook. Read more »

Emeril will be co-hosting “Live With Regis & Kelly” with Kelly Ripa this Friday, January 19 on ABC @ 10:00am EST as part of their “Cookin’ Better in 07” series.

Emeril Lagasse might be the most famous chef in America. He has a wildly popular television show. He has several well-known restaurants, including three in New Orleans. This past summer, he prepared a special meal — freeze-dried jambalaya, a spicy stew — for astronauts on the space shuttle.
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