Emeril’s Potluck
Comfort Food with a Kicked-Up Attitude
by Emeril Lagasse

America’s favorite chef Emeril Lagasse is ready to party.

Parties and celebrations mean food. Lots of food: tureens of soup, platters of chicken, bowls of salad, casseroles of baked pasta. From family reunions to holiday buffets, summer barbecues to tailgate parties, and weekend brunches to bridal showers, Emeril’s Potluck offers crowd-pleasing dishes perfect for gatherings with friends and family.

Emeril’s Potluck brings together everything Emeril loves most about cooking and eating. The food is simple, flavorful, and perfect for sharing at any get-together. Each recipe serves a whopping 8 to 10 people, but don’t assume you’re making too much — everyone will be heading back for seconds and thirds of these Emerilized starters, entrees, drinks, sides, and desserts.

Start by toasting the occasion with a glass of Champagne Punch, a Watermelon Daiquiri, or an Orange Emeril. Then let the feast begin! Classic Blue Cheese Dip, Alain’s Sweet and Spicy Asian Wings, or Sausage-Stuffed Mushrooms will get your party started right! Main courses range from Olive-Stuffed Leg of Lamb and Creole Mustard and Herb-Wrapped Beef Tenderloin to homey favorites such as Charlotte’s Lasagna Bolognese, Penne à la Vodka Casserole, and Tuna Tetrazzini. Of course, it wouldn’t be a party without dessert, so save room for Chocolate Peanut Butter Pie, Strawberry Shortcake, and Emeril’s Tiramisu.

The recipes are quick, easy, and portable. Enjoy these dishes at home or take them on the road. Emeril’s Potluck — so foolproof, so easy, so crowd pleasing that luck has nothing to do with it.
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Emeril’s Delmonico 1300 St. Charles Ave., 525-4937

The Times-Picayune’s Top Restaurant Picks

The new classics
Seriously great food
Sunday, October 24, 2004
By Brett Anderson
Restaurant critic

In 1997, when he officially took over Delmonico, which first opened in 1895, Emeril was essentially trying to do what the Brennans did when they acquired Commander’s Palace (est. 1880) in 1974: preserve an important New Orleans restaurant by restoring the luster it once had. Delmonico is arguably the most grandiose of all New Orleans restaurants, a bi-level sanctuary of old world elegance and canonical dishes abetted by such modern amenities as heirloom beans, rib-eyes dry-aged on the premises, burrata mozzarella you can eat with a spoon, pork from pure-bred Berkshire pigs, well-traveled sommeliers. If this is really how things used to be, here’s hoping more restaurants today can become like they were back then.

NEW ORLEANS, LA (June 1, 2004) – Emeril’s Delmonico celebrates his sixth anniversary today. Delmonico, an icon in the New Orleans restaurant industry, has been in business since 1895. In 1997, Chef Emeril Lagasse became the owner of the two-story Garden District building and began an extensive historic renovation, honoring the heritage of the building, and embracing the restaurant’s history. On June 1, 1998, the restaurant opened its doors on St. Charles Avenue as Emeril’s Delmonico.
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