View recent media articles about e2 emeril’s eatery:

• e2 emeril’s eatery Participates in ‘Taste of the Mint’ - The Examiner (Oct. 16, 2012)
• Crowning the Queen City - U.S. Airways magazine (Sept. 2012)

View recent media articles about Delmonico Steakhouse:

• Delmonico’s Book of Whiskey One of Largest in Country - Las Vegas Weekly (Aug. 22, 2012)
• The Spirit of Spirits - Las Vegas Food & Beverage Professional (Oct. 2012)
• Master Sommelier on Savory Foods & Wines for Autumn - Gastronomique en Vogue (Oct. 24, 2012)
• Truffle Dinner at Delmonico - Eater Las Vegas (Oct. 23, 2012)
• Dining at Delmonico (Again) - Vegas Chatter (Oct. 23, 2012)
• Delmonico Steakhouse Earns Top Honor from Wine Spectator - Travel Weekly (Sept. 24, 2012)
• Restaurant Review - Al Mancini blog (Sept. 25, 2012)
• Delmonico Steakhouse Named Gayot’s Top 10 Craft Cocktail Bars - Gayot.com (December 2012)

View recent media articles about Emeril’s NOLA Restaurant:

• NOLA Turns 20 - New Orleans magazine blog, “Haute Plates” (Sept. 13, 2012)

View recent media articles about Emeril’s New Orleans:

• A Kicked-Up Sandwich Lunch - Culicurious blog (Nov. 7, 2012)
• Voted “Best Customer Service” 2012 - New Orleans City Business (2012)
• Food & Wine’s Picks for New Orleans Restaurants - Food & Wine magazine (2012)

View recent media stories about Emeril’s Delmonico:

• Chef Anthony Scanio Talks about Wild Game Dinner - The Times Picayune (Nov. 1, 2012)
• Restaurant Review - Cooking with Care blog (Oct. 26, 2012)
• Restaurant Review + Photos - Foodographer Blog (Oct. 23, 2012)
• Chef Anthony Scanio Named Chef de Cuisine - The Times Picayune (Sept. 18, 2012)

Emeril is bringing select Serious Sandwiches from his new cookbook, Emeril’s Kicked-Up Sandwiches: Stacked with Flavor, to his restaurants nationwide!

Try a kicked-up sandwich at one of these locations:

EMERIL’S (New Orleans)

-Chorizo and Sauteed Pepper Sandwich with Lemony Olive Oil-Cilantro Drizzle
-Fried Oyster Po-Boy with Jalapeno Mayonnaise and Avocado
-Roasted Beets with Pistachio-Goat Cheese Spread on Sourdough

NOLA (New Orleans)

-Smoked Sausage Sandwiches with Beer Braised Onions
-Eggplant Muffaletta

EMERIL’S ORLANDO

-Fried Oyster Po-Boy with Jalapeno Mayonnaise and Avocado
-Fried Fish Sandwiches with Jicama Coleslaw
-New Orleans Shrimp Melt

e2 (Charlotte, N.C.)

-Horseradish Crusted Tenderloin with Creole Mustard Mayo

e2/GO (Charlotte, N.C.)

-Olive Oil Poached Tuna Salad Sandwich with Citrus Aioli

DELMONICO STEAKHOUSE (Las Vegas)

-Fried Oyster Po-Boy with Jalapeno Mayonnaise and Avocado
-Olive Oil Poached Tuna Salad Sandwich with Citrus Aioli
-Horseradish Crusted Tenderloin with Creole Mustard Mayo

TABLE 10 (Las Vegas)

-Portobello with Ricotta, Arugula, and Truffle Oil on Brioche
-Sandwich Nicoise

EMERIL’S NEW ORLEANS FISH HOUSE (Las Vegas)

-Fried Soft Shell Crab Sandwiches with Lemon Caper Mayo
-BLT with Fried Green Tomatoes and Shrimp Remoulade
-Emeril’s Monte Cristo

Don’t forget to tweet about your experience with the hashtag #SeriousSandwich!

From one of America’s favorite chefs comes a mouthwatering collection of more than 100 simple, flavorful recipes for the ultimate sandwiches, including on-the-go, gourmet, and everything in between.

EMERIL’S KICKED-UP SANDWICHES: STACKED WITH FLAVOR

by Emeril Lagasse
On-Sale 10/16/12

Purchase online at Emerils.com.  

“Emeril Lagasse’s books are so dependable, filled with accessible recipes that yield excellent results.”-Chicago Tribune

Sandwich lovers rejoice! From classic favorites to unique culinary creations, EMERIL’S KICKED-UP SANDWICHES (from William Morrow Cookbooks, on-sale 10/16/12) serves up recipes for every skill level and palate. Whether it’s a savory breakfast wrap, an easy on-the-go lunch, or a satisfying supper, Emeril’s new cookbook has recipes for every meal:

• All Wrapped Up - Chopped Salad Wrap with Pan Roasted Chicken, Roquefort, and Bacon; Falafel with Cucumber, Onion, Tomato Salad, and Tahini Sauce
• Breakfast and Brunch - Emeril’s Smoked Salmon on a Bagel with Mascarpone Spread; Breakfast Burrito with Chorizo, Black Beans, and Avocado Crema
• Kicked Up Classics - The Reuben; Fried Soft Shelled Crab with a Lemon Caper Mayo; Emeril’s Monte Cristo
• Lunchbox: Sandwiches that Travel - Egg Salad Supreme; Roast Beef Sandwich with French Onion Dip and Fried Shallots; Curried Chicken Salad on Pumpernickel
• Pressed and Grilled - Grilled Peanut Butter, Banana and Honey; The Cuban; Spicy Eggplant with Mozzarella and Basil
• Sweet Sandwiches - Ginger Ice Cream Sandwiches with Chewy Ginger Molasses Cookies; Red Velvet Whoopee Cushions

Thursday October 18, 2012
4 - 5 pm Book signing at Grand Central Station (Vanderbilt Hall)  - American Made
5 - 6 pm Sirius Radio - Channel 110 - American Made

Thursday, October 25th
4 - 6 pm Demo and Booking Signing
Macy’s Millenia
Home Department, 3rd Floor

Proceeds from Classic Menu Donated to Youth and Community Initiatives

NEW ORLEANS (Oct. 1, 2012) - NOLA, Chef Emeril Lagasse’s funky French Quarter restaurant, turned 20 this year and is celebrating by bringing back a few classic dishes, with proceeds from the special menu benefitting youth- and community-enriching initiatives in the New Orleans area. During the month of October, a portion of proceeds from the throwback menu will be donated to the Emeril Lagasse Foundation, which supports local programs such as the Edible Schoolyard and Café Reconcile and sustains a four-year culinary arts program at the New Orleans Center for the Creative Arts.

“NOLA has experienced an amazing ride in the past 20 years, always maintaining its foundation of high-quality, fresh, local ingredients coupled with excellent customer service,” said Lagasse, owner and executive chef of the restaurant. “With his intuitive culinary talent, Chef Josh is leading NOLA into a new era of New Orleans cuisine, grounded in Creole tradition but-of course-kicked up a notch with slight ethnic twists.”

The month of October NOLA will offer the special menu, including fan-favorites such as the cedar-planked roasted drum, pecan crusted trout and smoked rabbit and andouille etouffée. Guests may also join Tom Fitzmorris at NOLA’s Eat Club dinner on October 9, 7 - 10 p.m.

Opened in 1992 as Lagasse’s second restaurant, NOLA brought the chef’s modern Creole and Acadian cuisine to the heart of the Quarter. Today the restaurant’s kitchen is overseen by Chef Josh Laskay, a native New Orleanian who enjoys blending ethic flavors such as Vietnamese and Southwestern cuisine with Louisiana’s Creole heritage.

Reservations for NOLA Restaurant can be made online at OpenTable.com or by calling (504) 522-6652. View the full menus.

About NOLA Restaurant
Since opening in 1992, NOLA has garnered numerous awards and recognitions for its culinary excellence. In 1993, the restaurant was named Esquire magazine’s “Best New Restaurant”; named a “haute spot” by Southern Living; given top accolades by the Times Picayune restaurant critic; and hosted Julia Child for dinner after a taping of her show “Master Chefs.” NOLA welcomed its 1 millionth customer in 2000 and was named “Best Restaurant” by WHERE magazine’s Visitor’s Choice Awards. In 2009, it earned a “top service” rating by Zagat and saw 2 million customers come through by 2011. Presidents George W. Bush and Bill Clinton have both dined in the restaurant, as well as countless famous actors, musicians and artists.

Anthony Scanio Selected to Lead Restaurant’s Culinary Operations

NEW ORLEANS - Emeril’s Delmonico announced its new chef de cuisine, Anthony Scanio, to lead the legendary restaurant’s kitchen and culinary operations. Scanio was previously Delmonico’s executive sous chef, where he began developing new Creole recipes with roots in the restaurant’s 117-year history.

“Chef Anthony has demonstrated he has the creative abilities, honed skills and culinary foresight to lead the Delmonico team in continuing its excellence and commitment to New Orleans cuisine,” said Chef Emeril Lagasse, the restaurant’s owner and executive chef.

Before joining the Emeril’s team at Delmonico in 2005, Scanio, a New Orleans native, completed culinary courses at Delgado Community College and spent a year in Italy studying the country’s cuisine and staging in Rome. He has previously worked for New Orleans restaurants Café Indo and Herbsaint, where he studied under chefs Donald Link and Stephen Stryjewski.
 
Following Hurricane Katrina, Scanio moved to Emeril’s Orlando before returning to Delmonico as sous chef in 2006. He was promoted to executive sous chef in 2009. Today, he leads the kitchen at Delmonico and oversees all facets of its culinary operations, from sourcing products, to managing the restaurant’s in-house dry-aging program for beef, duck and charcuterie, working with local farmers, and crafting ambitious nightly tasting menus for guests at his kitchen table.

Scanio’s vision and flavor for Delmonico is expressed through his personal New Orleans heritage and a fresh, clean, ingredient-based approach to cooking. He’s returning to the roots of Creole cooking-homey, approachable, fresh and diverse-and including ingredients and techniques that have been long forgotten to reinterpret the dishes for today’s tastes, keeping in tradition with Lagasse’s signature “New New Orleans” cuisine.

Delmonico is open nightly for dinner, 6 p.m. until 10 p.m. The bar opens nightly at 5 p.m. Guests are encouraged to make reservations by calling (504) 525-4937 or online at www.emerilsrestaurants.com.

About Emeril Lagasse:
Chef Emeril Lagasse is the chef/proprietor of 13 award-winning restaurants, including three in New Orleans (Emeril’s, NOLA and Emeril’s Delmonico); four in Las Vegas (Emeril’s New Orleans Fish House, Delmonico Steakhouse, Table 10 and Lagasse’s Stadium); two in Orlando (Emeril’s Orlando and Emeril’s Tchoup Chop); three in Bethlehem, Pa. (Emeril’s Chop House, Burgers And More by Emeril and Emeril’s Italian Table) and one in Charlotte, N.C. (e2 emeril’s eatery). Emeril is a national TV personality who has hosted more than 2,000 shows on the Food Network. He is also the food correspondent for ABC’s “Good Morning America,” in addition to his popular Cooking Channel food shows “Emeril Live” and “The Originals with Emeril.” A best-selling author, Emeril has published more than 15 cookbooks, including his recent Sizzling Skillets and Other One-Pot Wonders. In 2002, Emeril established the Emeril Lagasse Foundation to support children’s art and educational programs that inspire and mentor young people. To date, the Foundation has donated more than $5 million to children’s causes.