ON EVE OF TENTH ANNIVERSARY
Lagasse Partners with Rockwell Group to Renovate the Vegas Favorite

(Las Vegas, NV - JUNE 25, 2004) - Emeril Lagasse’s award winning restaurant Emeril’s New Orleans Fish House opened its doors in November 1995 at MGM Grand. The restaurant will re-open July 6 for dinner service with a new look created in partnership with New York design firm, the Rockwell Group of New York City. Emeril’s New Orleans Fish House was the third restaurant opened by world-renowned chef Emeril Lagasse, who now operates nine restaurants in New Orleans, Las Vegas, Orlando, Atlanta and Miami.

True to its original feel, but exposing an entirely new look, the redesign describes the new age of Emeril’s dining with artistic abstractions of the food and welcoming atmosphere Emeril has become synonymous with. From the entryway of the restaurant, a 14 foot tall wrought iron fish sculpture greets incoming guests and pulls them under a ‘water arch’ that flows from the fish’s mouth to its tail. Custom poured terrazzo fish swim in a terrazzo floor that is sprinkled with mussel and mother of pearl. A focal point of the restaurant is the Main Bar/Seafood Bar where guests can watch a variety of shellfish being shucked and prepared. Custom cast wave ceramic tile faces the bar with a blue glow spilling onto the adjacent terrazzo/shell floor.

Other design elements include a Wine Tower in the main dining room that showcases over 2,200 bottles of wine; a Chef’s Table that seats 8-10 guests, enclosed by a glowing onyx wall with lit spice panels (the table is given privacy by a switch light glass wall that can be opaque or transparent with the flip of a switch); and Private Dining Rooms that each showcase bottles of wine through clear glass.

Lunch hours are Monday-Sunday from 11:30 am-2:30 pm. Dinner is served Monday-Sunday from 5:30 pm-10:30 pm. The Seafood Bar and Café are open from 11:30 am until 10:30 pm. Reservations can be made by calling (702) 891-7374.

The menu at Emeril’s New Orleans Fish House features what Lagasse calls ‘new’ New Orleans Seafood, which includes the history and richness of Creole cuisine with the addition of progressive, cultural and seasonal influences, and the freshest seafood and ingredients available. Upper management at Emeril’s New Orleans Fish House includes Jean Paul Labadie, Chef de Cuisine; Ed Tuohy, General Manager; and Richard Fletcher, Sommelier.

Chef Emeril Lagasse is the chef/proprietor of nine restaurants including three in New Orleans (Emeril’s Restaurant, NOLA and Emeril’s Delmonico); two in Las Vegas (Emeril’s New Orleans Fish House and Delmonico Steakhouse); two in Orlando (Emeril’s Orlando and Emeril’s Tchoup Chop); one in Atlanta (Emeril’s Atlanta) and one in Miami (Emeril’s Miami Beach). Lagasse became a national TV personality with the Food Network’s production of “The Essence of Emeril” and “Emeril Live.” In addition, Lagasse is also Food Correspondent for ABC’s “Good Morning America.” An established cookbook author, Chef Emeril Lagasse has written nine books including Emeril’s New New Orleans Cooking, Louisiana Real and Rustic, Emeril’s Creole Christmas, Emeril’s TV Dinners, Every Day’s A Party, Primetime Emeril, the kids’ cookbook, Emeril’s There’s A Chef in My Soup!, From Emeril’s Kitchens, and Emeril’s There’s A Chef in My Family. As of July 2003, over 3.5 million copies of his books have been sold. In September 2002, Emeril established the Emeril Lagasse Foundation to support and encourage programs creating developmental and educational opportunities for children. Lagasse’s corporate office, Emeril’s Homebase, is located in New Orleans. Emeril’s Homebase houses Lagasse’s restaurant operations, as well as cookbook and recipe development and testing, product shipping, the emerils.com website, and a store front for Lagasse’s signature products.

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Emeril’s Sunday Brunch Begins June 27

MIAMI BEACH, FL - Beginning June 27, 2004 celebrate with friends and family and become part of a new tradition of Emeril’s Sunday Brunch at Emeril’s Miami Beach. Start Sunday off right with a festive cocktail such as a Mint Julep, Sazarac or a Brandy Milk Punch, followed by a menu of specially created dishes such as Grand Marnier Citrus French Toast; Blue Cheese Crusted Oysters; and Emeril’s Huevos Rancheros. Sit back, relax and enjoy the entertainment provided by a jazzy jazz trio, and the beautiful backdrop of the Atlantic Ocean.

Hours of operation on Sunday include: brunch from 11:00 am-2:30 pm, dinner from 5:30 pm-10:30 pm. The bar is open from 11:00 am-2:30 pm and 5:30 pm-’till. Please call (305) 695-4550 for reservations.

Emeril’s Miami Beach, located at the Loews Miami Beach Hotel, opened its doors in November 2003. It is the ninth restaurant owned and operated by Chef Emeril Lagasse. Like at Lagasse’s flagship restaurant, Emeril’s in New Orleans which opened in 1990, the menu features what Lagasse calls ‘new’ New Orleans cuisine, which includes the history and richness of Creole cuisine with the addition of progressive, cultural and seasonal influences. Emeril’s Miami Beach features an extensive wine program with over 400 selections.

Designed by the renowned Rockwell Group of New York City, Emeril’s Miami Beach includes signature touches that the Rockwell Group and Lagasse have developed, while paying homage to the architectural grandeur and significance of the unique historical art deco property. The restaurant occupies a ground floor space of 8,000 square feet and seats 240 guests in the main dining room, the bar, the food bar and the terrace. Design features include two vault-sized wine
towers with cascading Art Deco beaded chandeliers in the main dining room; a food bar with a signature metal and glass proscenium filled with spices; a long communal banquette in white leather, accented with sea foam green, paprika and silver fabrics; a solid onyx bar; theatrical lighting by Focus Lighting in New York; and a beautiful outdoor terrace overlooking the Atlantic Ocean.

Chef Emeril Lagasse is the chef/proprietor of nine restaurants including three in New Orleans (Emeril’s Restaurant, NOLA and Emeril’s Delmonico); two in Las Vegas (Emeril’s New Orleans Fish House and Delmonico Steakhouse); two in Orlando (Emeril’s Orlando and Emeril’s Tchoup Chop); one in Atlanta (Emeril’s Atlanta) and one in Miami (Emeril’s Miami Beach). Lagasse became a national TV personality with the Food Network’s production of “The Essence of Emeril” and “Emeril Live.” In addition, Lagasse is also Food Correspondent for ABC’s “Good Morning America.” An established cookbook author, Chef Emeril Lagasse has written nine books including Emeril’s New New Orleans Cooking, Louisiana Real and Rustic, Emeril’s Creole Christmas, Emeril’s TV Dinners, Every Day’s A Party, Primetime Emeril, Emeril’s There’s A Chef in My Soup!, From Emeril’s Kitchens and Emeril’s There’s A Chef in My Family, his second children’s cookbook. As of July 2003, over 3.5 million copies of his books have been sold. In September 2002, Emeril established the Emeril Lagasse Foundation to support and encourage programs creating developmental and educational opportunities for children. Lagasse’s corporate office, Emeril’s Homebase, is located in New Orleans. Emeril’s Homebase houses Lagasse’s restaurant operations, as well as cookbook and recipe development and testing, product shipping, the emerils.com website, and a store front for Lagasse’s signature products.

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Emeril’s Miami Beach
Sunday Brunch Menu - Appetizers

Emeril’s Barbecued Shrimp
With a Petite Rosemary Biscuit

Homemade Gumbo of the Day

Louisiana Crab and Sweet Corn Bisque

Blue Cheese Crusted Oysters
With Warm Spinach, Crispy Bacon and Herb-Saint Arugula Cream Sauce

Emeril’s Wedge Salad of Iceberg Lettuce, Organic Tomatoes, Shaved Red Onions, Crumbled Goat Cheese and Pistachios

Parfait of Creole Poached Gulf Shrimp
With Old Fashioned Remoulade, Chiffonade of Baby Greens and Brunoise Tomato

Citrus Cured North Atlantic Salmon and Osetra Caviar With Herb Crema, Brioche Toast Points and
Traditional Garnishes

A Gratuity of 18% is added on all checks

Emeril’s Miami Beach
Sunday Brunch - Entrees

Grand Marnier Citrus French Toast
With Homemade Breakfast Sausage, Tropical Fruit Marmalade and Cinnamon Creme

Sweet Barbecue Glazed Hangar Steak
With Homemade Chorizo-Brabant Potato Hash, Sunny Side Up Quail Egg and Emeril’s Homemade Worcestershire Sauce

Poached Eggs Served Over Homemade English Muffin, Grilled Asparagus, Crispy Apple Smoked Bacon, Flash Fried Spinach and Louisiana Crabmeat Hollandaise

Grilled Ashley Farms Free Range Chicken With Sweet
Corn-Buttermilk Mashed Potatoes, Southern Cooked Greens and Creole Mustard Reduction Sauce

Homemade Andouille Crusted Red Fish
With Roasted Pecan-Vegetable Relish, Shoestring Potatoes and Creole Meuniére Sauce

Smoked Gulf Shrimp Cakes
With Sweet Corn-Creole Tartar Sauce, Sizzled Leeks and Shaved Parmesan Reggiano Cheese

Panned Veal Served Over Fettuccini
With Sautéed Broccolini, Grilled Onions and Red Pepper Infused Meat Juices

Lemon-Pepper Seared North Atlantic Salmon
With Herb Roasted Fingerling Potatoes, Haricot
Verts-Shallot Salad, Hearts of Palm and Citrus-Caper
Butter Sauce

Emeril’s Huevos Rancheros
With Homemade Chorizo Sausage, Pepperjack Cheese Quesadilla, Creole Tomato Sauce, Diced Avocado and Chipotle Sour Cream

A Gratuity of 18% is added on all checks

BAM! CHEF EMERIL LAGASSE JOINS “SHINE MIAMI” WEEKEND LINEUP
Black-tie Gala, Golf and Fishing Tournaments Benefit Cystic Fibrosis Foundation January 30-31
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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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Calendar/Column Updates
Emeril In The Harvest Sun Weekend At Fetzer Vineyards Valley Oaks Ranch
Tickets On Sale Now at Ticketweb.com
Proceeds Benefit the Emeril Lagasse Foundation

There are three events September 24-25, 2004
Package Tickets Available All Events In Hopland, Mendocino County

Emeril Under The Stars Friday, Sept. 24 5:30 p.m. until event closes
$300 per person, limited to 188 guests

Gala reception and four-course dinner prepared by Chef Emeril Lagasse assisted by Fetzer Executive Chef Bridget Harrington and chefs from Emeril’s restaurants. Paddles available for exceptional live auction conducted by Fritz Hatton. Dine al fresco in the Reserve Garden at Fetzer’s Valley Oaks Ranch in Hopland, Mendocino County. Dancing to the music of New Orleans recording artist Jeremy Davenport. Dress is Wine Country Semi-Formal. Available as part of the Jeroboam package.

Emeril In The Harvest Sun Saturday, Sept. 25 9:30 a.m. - 4 p.m.
$125 per person

A day long food and wine festival highlighted by an Emeril Lagasse cooking demonstration. Release party for the second vintage of Emeril’s Classic Wines. Gourmet picnic lunch included. Wine, cheese, chocolate and olive oil tastings. Seminars including home winemaking, barrel making, sensory perception and more. Music performed by New Orleans recording artist Jeremy Davenport. Special presentations and appearances by noted cookbook and wine authors including Chef John Ash and his new book Cooking One on One. Live and silent auctions featuring wines and Emeril sponsored products. ABC/KGO’s Dining Around With Gene Burns will broadcast live from the event, as will KSRO’s Garden Talk and Good Food Hour with Steve Garner. Garden tours. Available as part of the Magnum package.

Emeril Under The Harvest Moon Saturday, Sept. 25 5 - 9 p.m.
$150 per person, limited to 300 guests Hosted at the Old Barn at Fetzer’s Hopland Winery
To close out the harvest celebration weekend Emeril and his chefs have personally developed a kicked-up BAM B Q! and plan to hang out and kick up heels to the music of big band Rhythmtown-Jive, one of Northern California’s hottest, rafter rattling bands. This is partying New Orleans style as we bless the grapes and celebrate a new vintage. Available as part of the Magnum package.

Details on all events are found on the web at Fetzer.com Adult oriented, no children please.
Tickets available exclusively at Ticketweb.com or by calling toll-free to (866) 468-3399
Limited number of packages available for all events (Jeroboam) or Saturday (Magnum)

The Emeril Lagasse Foundation is a 501c3 organization, with contributions deductible as allowed by law. The Emeril Lagasse Foundation provides funding for programs that inspire and mentor young people, including Mendocino’s Growing Healthy Kids From The Ground Up program.

Note to Editors: Digital photography available from last year’s events

October 16, 2003) - We are proud to announce the winners of the Emeril’s Delmonico Restaurant Recipe Contest.

In our recent Emeril’s Delmonico Restaurant Recipe Contest, we received many recipes from Emeril fans and foodies alike. Our busy little culinary department and test kitchen took the time to review them, test them and choose the winners.
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From Emeril’s Kitchen’s: Favorite Recipes from Emeril’s Restaurants features a collection of the most requested recipes from Emeril’s restaurants. Find out when Emeril will be in your area signing copies.
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Miami Beach, FL (October 16, 2003) - Chef Emeril Lagasse announced today that Emeril’s Miami Beach is scheduled to open to the public on Monday, November 3. The new restaurant is located at the Loews Miami Beach Hotel, 1601 Collins Avenue. Emeril’s Miami Beach is now taking reservations for lunch and dinner (305) 695-4550. Lunch hours are Monday-Sunday from 11:30 am-2:00 pm (Lunch will begin the week of November 10). Dinner will be served Sunday-Thursday from 5:30 pm-10:00 pm, and Friday-Saturday from 5:30 pm-11:00 pm.
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August 29, 2003) - The newest Emeril’s restaurant opens today at the Alliance Center, 3500 Lenox Road in Atlanta, Georgia. Emeril’s

Atlanta is the eighth restaurant owned and operated by Chef Emeril Lagasse. Lunch hours are Monday-Sunday from 11:30 am-2:00 pm. Dinner will be served Sunday-Thursday from 5:30 pm-10:00 pm, and Friday-Saturday from 5:30 pm-11:00 pm. Reservations for lunch and dinner can be made by calling 404-564-5600.
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Who:
Fetzer Vineyards and Emeril Lagasse Present Two Harvest Events September 12-13, 2003

What:
Third Annual Emeril Under The Stars at Fetzer Vineyards
Gala Dinner & Auction Benefiting the Emeril Lagasse Foundation
Chef Emeril Lagasse and Chefs from his restaurants, joined by Fetzer Executive Chef Bridget Harrington will prepare the meal. Auctioneer David Reynolds will conduct the live auction.
$300 per person, paddles available for bidding on outstanding auction lots

Dress:
Wine Country Semi-Formal
Third Annual Emeril In The Harvest Sun At Fetzer Vineyards
A day-long food & wine extravaganza featuring the release of the second vintages of
Emeril’s Classics™ wines. Cooking demonstration by Chef Emeril Lagasse. Food & wine seminars, Garden Tours, Cheese, Olive Oil and seasonal fruits & vegetable tastings. Mendocino artisans. Gourmet Picnic included with admission.

$110 per person. All proceeds support the Emeril Lagasse Foundation
Guests must be 21 years of age to attend these events.

Where:
Fetzer Vineyards Valley Oaks Ranch in Hopland, Mendocino County
(120 miles north of San Francisco)

For maps & directions, visit Fetzer on the web at www.Fetzer.com

When:
Emeril Under the Stars at Fetzer Vineyards
Friday, September 12 beginning at 6 p.m. until the event concludes

Emeril In The Harvest Sun at Fetzer Vineyards
Saturday, September 13 beginning at 9 a.m., ending at 4 p.m.

Why:
The Emeril Lagasse Foundation provides funding for educational programs directed to at risk children in the various cities where the popular Chef has restaurants, including New Orleans (Emeril’s Restaurant, NOLA and Emeril’s Delmonico), Las Vegas (Emeril’s New Orleans Fish House, Delmonico Steakhouse), Orlando (Emeril’s Restaurant, Emeril’s Tchoup Chop) and Atlanta (Emeril’s Atlanta). Each harvest, Fetzer Vineyards joins with Emeril Lagasse to celebrate the release of a new vintage of Emeril’s Classics™ wines and raise funds for the programs supported by the Emeril Lagasse Foundation.

Tickets:
Call toll-free to (800) 846-8637. Watch for program updates and additional event information at www.Fetzer.com. Tickets sell out quickly each year, and space is limited for both events.

Tickets for both events go on sale in early June 2003. Visit Emeril on the web at www.emerils.com.

Wines:
Emeril’s Classic™ wines are available nationwide.

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