Emerilware Now Available in 14-Piece Sets
CHICAGO, March 12, 2006 – Whether it’s a newlywed couple looking to start with more cookware in the kitchen, or a family that entertains frequently, having a larger set of cookware makes preparing meals more convenient from the start, and the Emerilware collection delivers with its new 14-piece sets.
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ALL RESULT IN DELICIOUS MEALS MADE EASY - The Tagine, One Pot and Cast Iron Smoker Debut
CHICAGO, March 12, 2006 – As consumers look beyond the basics in the kitchen to create more distinctive and challenging meals, Emerilware now offers three specialized cookware pieces that offer the style and quality for which Emerilware is known.
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Expertly crafted in Solingen, Germany, Wüsthof’s popular EMERILWARE KNIVES, designed in partnership with America’s hottest chef and TV personality Emeril Lagasse, were recently on display at the 2006 International Home & Housewares Show in Chicago.
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Emeril’s Restaurant Open for Lunch on Fridays, NOLA Open for Lunch on Saturdays.New Orleans, LA (January 25, 2006) –Emeril’s Restaurant in the Warehouse District is now serving lunch on Fridays, and NOLA Restaurant in the French Quarter is open for lunch on Saturdays. Both restaurants reopened for dinner service in early December 2005 after Hurricane Katrina.

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For my first dinner at Nola since it reopened six weeks ago, I needed my wife and teenage daughter’s fine eyes for design and service. I don’t think I’m cool enough for Emeril’s experimental bistro.
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New Orleans, LA (December 11, 2005) – Emeril Lagasse’s restaurant, NOLA will reopen Tuesday, December 13 for dinner service. Hours of operation will be Tuesday-Sunday, 6:00-10:00 pm. Validated parking is available at the Omni Royal Orleans. NOLA, which stands for New Orleans, Louisiana – the way New Orleanians have long abbreviated their return address on letters – is the second restaurant owned and operated by Chef Emeril Lagasse.

Since NOLA opened its doors in 1992, the menu has been an exploration of what Lagasse calls “new New Orleans” cooking, but with a casual almost rustic tone. NOLA’s opening chef Dave McCelvey — who today is Director of Culinary

Operations — developed a menu heavy with indigenous Louisiana products that reflected the soul of the building and the spirit of the immigrant French Quarter. The wood-burning oven in particular is integral to the rustic menu. The Garlic-Smeared Wood Oven-Baked Pocket Bread with Parmesan Cheese, and Nola pizzas from the wood-burning oven continue to be signature dishes today, along with the indigenous seafood like the Cornmeal-Crusted Oysters and Cedar Plank Fish with Horseradish Crust.

NOLA features an unusual floor plan with the first and second floors open to one another and liberal use of industrial materials such as corrugated tin, local barge board from river vessels, and exposed brick. The casual chef’s bar has a prominent view of the central wood-burning oven and open kitchen. The menu and wine list are designed to cater to the more casual diner — both visitors and native New Orleanians.

Upper management at NOLA includes Tony Lott, Director of Operations; Brian Molony, General Manager and Michael Ruoss, Chef de Cuisine.

For reservations at NOLA, please call 504-522-6652.
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Lagasse’s Flagship Restaurant Reopens in the Warehouse District

New Orleans, LA (December 5, 2005) – Emeril Lagasse’s flagship restaurant, Emeril’s will reopen on Thursday, December 8 for dinner service. Hours of operation will be Monday-Thursday from 6:00-10:00 pm, Friday and Saturday from 6:00-10:30 pm. Lagasse’s second restaurant, NOLA, will reopen Tuesday, December 13 for dinner service. Hours of operation will be Tuesday-Thursday, 6:00-10:00pm, and Friday-Sunday, 6:00-10:30pm.

“It has been such an unbelievably difficult time for everyone in New Orleans and on the Gulf Coast,” says Emeril Lagasse. “We are very happy to reopen our doors, reuniting with our friends, and all of our loyal customers through the years. I love this city, and I look forward to working together to build an even better New Orleans.”

Since the restaurant first opened its doors on March 24, 1990 in the Warehouse District, it immediately became the focus of ecstatic praise. In its first year, the restaurant was named “Best New Restaurant” by Esquire magazine and has since received numerous awards including the prestigious “Ivy Award” from Restaurants & Institutions magazine in 1994, and Wine Spectator magazine’s highest honor, the “Grand Award” in 1999. The restaurant has also earned “Four Diamonds” from AAA and “Four Stars” from Mobil Travel Guide.

The menu at Emeril’s is an exploration of what Lagasse calls ‘new’ New Orleans cooking, Creole cuisine with ethnic influences such as Southwestern, Asian, or Portuguese. Lagasse remains devoted as ever to using fresh, top quality ingredients, and employs cottage industry ranchers, farmers, and fisherman to ensure that the menu incorporates only the finest and freshest products available. Emeril’s New Orleans Barbecue Shrimp, Grilled Double Cut Niman Pork Chop and Banana Cream Pie continue to be signature dishes today.

Emeril’s is located in a renovated warehouse on Tchoupitoulas Street, true to the feel of the Warehouse District neighborhood. Designed by the David Rockwell Group, the interior features exposed brick, hardwood floors, an open kitchen and a unique chef’s food bar with a signature metal and glass proscenium filled with spices.

Upper management at Emeril’s includes Tony Lott, Director of Operations; Kevin Delaune, General Manager and Chris Lynch, Chef de Cuisine.

For reservations at Emeril’s, please call 504-528-9393. For reservations at NOLA, please call 504-522-6652.
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EMERIL LAGASSE FOUNDATION’S “CARNIVALE DU VIN” RAISES $1.4 MILLION TO BENEFIT CHILDREN IN NEW ORLEANS

Michael McDonald Performs New Orleans Tribute with Sammy Hagar and Emeril Lagasse

LAS VEGAS, NV (November 29, 2005) – Carnivale du Vin, a culinary event and fundraiser for the Emeril Lagasse Foundation raised $1.4 million dollars to benefit children in the New Orleans area whose lives were affected by Hurricane Katrina. The evening featured a musical performance by Michael McDonald who performed a song that he wrote as a special tribute to New Orleans, especially for the evening’s performance, for which he was joined on stage by Sammy Hagar on guitar and vocals and Emeril Lagasse on percussion. Musician Jimmy Buffett was also on hand to lend his support, while Andre Agassi auctioned off a private tennis lesson with himself and wife Stefi Graf during the evening’s live auction. Over 600 guests attended the inaugural event which took place on Saturday, October 29, 2005 at Venetian Resort Hotel & Casino in Las Vegas.
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‘Kidz Kitchen’ Hosted by Emeril Lagasse, Rachael Ray, Alton Brown and Giada De Laurentiis

MIAMI BEACH, Fla., Nov. 18 /PRNewswire/ — It’s never too early to learn the art and science of cooking. And leave it to Food Network’s Emeril Lagasse, Rachael Ray, Alton Brown and Giada De Laurentiis to make the experience a fun one for kids. The exuberant celebrity chefs and culinary personalities all credit Mom for piquing their culinary interests — and now they aim to do the same for your child. The South Beach Wine & Food Festival in 2006 debuts this new series of Kidz Cooking demonstrations. The idea is to give youngsters an opportunity to take part in the Festival in a fun and educational way. The chance to learn some basic recipes from some big-name cooks could even pay huge dividends later on.

“Kidz Kitchen might well be an early launching pad for youngsters who eventually wish to parlay their love of cooking into their own restaurant or catering businesses,” says Joseph J. West, dean of the Florida International University School of Hospitality and Tourism Management. “We’ll be waiting for these budding young chefs at FIU, where we’ll give them the management training and hone their business skills to enter any of a variety of hospitality and tourism jobs. No parent should ever underestimate the power of early cooking experiences to inspire greatness down the road.” The Kidz Kitchen series offers four individual demonstration sessions, all of which will take place at the South Beach Wine & Food Festival Grand Tasting Village.

“We are so excited about the launch of our Kidz Kitchen seminars,” says Lee Brian Schrager, founder and director of the South Beach Wine & Food Festival. “After receiving countless requests from parents to bring their children to see their favorite Food Network hosts in action, we are delighted to now offer them the opportunity at Kidz Kitchen. This could very well be the breaking ground for the next Emeril Lagasse or Rachael Ray.” Another potential pay-off of encouraging children to cook: Parents just might wind up with some extra help in the kitchen.

Saturday February, 25, 2006
11:00 AM, Cooking with Emeril Lagasse (followed by book signing at 11:45 AM
1:30 PM, Cooking with Rachael Ray (followed by book signing at 2:15 PM)

Sunday February, 26, 2006
11:00 AM, Cooking with Alton Brown (followed by book signing at 11:45 AM)
1:30 PM, Cooking with Giada De Laurentiis (followed by book signing at 2:15 PM

“Kidz Kitchen” will take place at the Grand Tasting Village, Ocean Drive and 13th St., Miami Beach, and is targeted to children between the ages of 5- 16 (children must be accompanied by an adult and adults must be accompanied by a child).

The South Beach Wine & Food Festival is set to take place February 24-26, 2006. Hosted by Southern Wine & Spirits of Florida and Florida International University (FIU), the festival benefits the School of Hospitality and Tourism Management Teaching Restaurant and the Southern Wine & Spirits Beverage Management Center both located at FIU.

For a complete listing of events, additional information, and to purchase tickets, please visit the festival website http://www.sobewineandfoodfest.com or call (877) 762-3933. Website: http://www.sobewineandfoodfest.com/

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Lagasse’s Corporate Office, Emeril’s Homebase Reopens Today

New Orleans, LA (November 1, 2005) – Chef/Restaurateur Emeril Lagasse has announced plans to reopen Emeril’s Restaurant in the Warehouse District, and NOLA Restaurant in the French Quarter in December. Beginning on December 8, 2005, Emeril’s will be open from Monday-Saturday for dinner service. Hours of operation will be Monday-Thursday from 6:00-10:00 pm, Friday and Saturday from 6:00-10:30 pm. Beginning on Tuesday, December 13, 2005, NOLA will be open from Tuesday-Sunday for dinner service. Hours of operation will be Tuesday-Thursday, 6:00-10:00pm, and Friday-Sunday, 6:00-10:30pm. Lagasse’s Garden District restaurant, Emeril’s Delmonico, will reopen after the new year due to significant damage caused by Hurricane Katrina. Lagasse’s corporate office, Emeril’s Homebase which is also located in New Orleans opens today. 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.

“It has been such an unbelievably difficult time for everyone in New Orleans and on the Gulf Coast,” says Emeril Lagasse. “We are very happy to reopen our doors, reuniting with our friends, and all of our loyal customers through the years. I love this city, and I look forward to working together to build an even better New Orleans in the future.”

Reservations can be made for Emeril’s Restaurant starting on Tuesday, November 29. Please call 504-528-9393. NOLA will start taking reservations on Friday, December 8. Please call the reservation line at 504-522-6652.
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