EMERIL DEBUTS NEW MERCHANDISE

ALL-CLAD

All-Clad, considered America’s premier cookware company, joined with Emeril Lagasse in 1999 to produce the Emerilware collection that includes both nonstick and stainless steel pieces. From skillets to roasting pans, saucepans to stockpots, steamers to casseroles, the collection features the All-Clad high quality construction that is warranted to last a lifetime.
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Tell Us Who You Think Deserves Breakfast in Bed from Chef Emeril Lagasse in 2005

Emeril Lagasse fans wait for his Breakfast in Bed contest each year. It’s their chance to tell Emeril their own story about a personal hero who they believe deserves breakfast in bed.
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New York Daily News
March 25, 2005

A newly renovated school cafeteria - Bam!
Celebrity chef Emeril Lagasse stopped in at a Harlem school yesterday to tell pizza-eating students he is going to soup up their cafeteria as part of a cable television contest.

“Not only did you win, you won me, too,” Lagasse told kids at the Children’s Storefront School on E.129th St.

“We aren’t just going to kick it up, we are going to kick it up a big notch,” Lagasse vowed.

The independent, tuition-free school entered the Food Network’s “All-Star Kitchen Makeover” contest, in which celebrity chefs, including Bobby Flay and Lagasse, overhaul old kitchens. The Children’s Storefront is the first school to win.

“This is the greatest moment of my life,” said fourth-grader Olivia Thompson, a star-struck 9-year-old.

Over the next month, Lagasse and his helpers will install a new oven and refrigerator and bring in fans and warming ovens, school officials said. The renovated kitchen should be completed by April 22.

“Our kitchen is pretty old and run-down,” said Kathy Egmont, head of Children’s Storefront, where 170 students are enrolled in prekindergarten through eighth grade. “We will be able to cook more food more quickly and have a better variety of lunches,” she said.

The school is housed in what used to be a single-family home and has been dishing out lunch from a basement cafeteria for 39 years.

Students seemed to care little yesterday about the type of food the new cafeteria would serve. Many just wanted to know what color the walls would be painted.

“I think they should paint it red - Bam! - and blue,” Olivia said.

Kathleen Lucadamo

NEW ORLEANS, LA (March 15, 2005) — On March 24, the award-winning Emeril’s Restaurant celebrates an important milestone, its fifteenth anniversary. Emeril’s is the first restaurant owned and operated by Chef Emeril Lagasse. Lagasse is now the chef/proprietor of nine restaurants in New Orleans, Las Vegas, Orlando, Atlanta and Miami.

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 John Mariani of 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 and Chef de Cuisine Chris Wilson remain 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, Pecan Crusted Texas Redfish and Banana Cream Pie continue to be signature dishes today, along with the indigenous seafood like Panneed Oysters with Sweet Corn Maque Choux, and Creole Marinated Calamari.

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; Chris Wilson, Chef de Cuisine; Kevin Delaune, General Manager; and Matt Lirette, Sommelier.

Chef Emeril Lagasse is the chef/proprietor of nine award-winning restaurants including three in New Orleans (Emeril’s, 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.” Lagasse is also a best-selling author. His eleventh book, Emeril’s Delmonico will debut in October 2005.

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Tune in to Emeril Live on Food Network for the premiere of a special show called Backstage Pass on Sunday, March 27th at 7:00pm Central (8:00 pm EST). (The show repeats on March 28 at 12:00 am ET, April 1 at 8:00 pm ET and on April 2 at 12:00 am ET). Backstage Pass is a behind-the-scenes look at how Emeril Live is created beginning at Emeril’s Homebase in New Orleans where Emeril and his culinary team generate show ideas and develop and test recipes, to the production of the show at the Food Network studio in New York City.

The show also marks the official launch of the new studio at Chelsea Market in New York, with a inside look at the set design by Rockwell Group, the NYC firm that has designed the look of many of Emeril Lagasse’s restaurants including Emeril’s New Orleans Fish House, Emeril’s New Orleans, Emeril’s Tchoup Chop, Emeril’s Atlanta and Emeril’s Miami Beach.

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National Public Radio
Americans’ Insatiable Hunger for Celebrity Chefs
by Ari Shapiro

All Things Considered, March 5, 2005 - The cult of the TV celebrity chef is larger today than ever before. It is now possible for chefs to reach millions of people through a multimedia empire — with books, restaurants, TV shows and even commercial endorsements.

Chefs have become so big that some — like Emeril Lagasse, the current titan of TV chefs — are recognizable by one word alone. Lagasse says he’s amazed at how much things have changed just in the last 10 years.

“Chefs weren’t really respected other than being in the kitchen,” Lagasse says. “You rarely saw them in the dining room interacting with people. . . Now all of a sudden, people have started looking at chefs and saying, ‘Wow! That person really is a craftsman, is really a business person, they can do publicity.’”

That publicity has helped some create cooking empires — books, TV shows, cookware lines and restaurants that pack in the crowds.

Ruth Reichl, editor of Gourmet magazine, says that in our celebrity-obsessed culture, many of these diners are seeking a personal connection as much as a good meal. “The more people can identify with these chefs, the more they want to go to their places, buy their books, have some kind of contact with them,” Reichl says.

Linda Carucci, curator of food arts at COPIA, the American Center for Food, Wine and the Arts in California’s Napa Valley, says the rise of celebrity chefs has made people more aware of the foods they put into their bodies. It’s also helped draw more men to her cooking classes — and, she says, they talk about their favorite chefs the way other guys might talk about football stars.

“They’re rabid about it,” Carucci says. “I mean, they talk about them like they’re on a first-name basis.”

Please visit www.npr.org to listen to the entire story.

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Some of the world’s top chefs and wine experts including Emeril Lagasse, Mario Batali, Jacques Pepin, Bobby Flay, Andrea Immer, Joshua Wesson and Kevin Zraly will appear at the 23rd annual FOOD & WINE Magazine Classic in Aspen, CO, June 10-12, 2005.

For three days, Aspen will be the backdrop for the ultimate food and wine adventure. This epicurean event will include over 100 seminars, five Grand Tastings featuring 300 vintners from around the globe, and the chance to get up-close with dozens of celebrated chefs and winemakers.

Tickets are $850 before March 15, $950 thereafter. Consumers can register by calling 877-900-WINE. For more information, visit www.foodandwine.com/classic.

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Company Dedicates Solingen Facility to the Craftsmanship of Growing Collection

Briarcliff Manor, NY (February 18, 2005) - Leading premium company Wüsthof-Trident, in partnership with America’s hottest chef and TV personality Emeril Lagasse, introduce a newly enhanced and expanded line of EMERILWARE KNIVES. Expertly crafted in Solingen, Germany at a new Wüsthof facility dedicated solely to manufacturing EMERILWARE KNIVES, the new collection will be unveiled at the upcoming International Housewares Show in Chicago (March 20-22, 2005). Wüsthof’s booth number is #12585.

Wüsthof’s new EMERILWARE KNIVES feature a laser-sharp blade, personally selected by Emeril Lagasse for its’ precision, and a new molded black handle to ensure greater comfort and a more secure grip. In keeping with all other Wüsthof high-quality cutlery, EMERILWARE KNIVES are crafted from an exclusive high-carbon stain-resistant alloy that is engineered to enhance edge-retention and facilitate re-sharpening. Additionally, the knives include Emeril’s familiar signature etched on the blade of each knife.

“Our partnership with Emeril Lagasse, which began in 2002, has been very successful, and we’re excited to ‘kick it up a notch’ this year with an enhanced line that provides our customers a better product, a deeper assortment, excellent value, improved packing and the personal endorsement of the country’s favorite chef,” says Scott Severinson, president of Wüsthof-Trident of America, Inc.

The new assortment includes 18 Open Stock Kitchen Knives and accessories - priced from $9.99 for a Paring Knife to $39.99 suggested retail for a 7-inch Hollow Santoku Knife- as well as several affordably priced gift sets and one Basic Block Set. The gift sets include a 2-Piece Asian Set (7-inch Hollow Santoku and Paring Knife) for $49.99 suggested retail, a 3 Piece Paring Knives Set - ($24.99 suggested retail), and a 4-Piece Steak knives Set ($49.99 suggested retail). The new high-value 8-Piece Block Set is priced at $149.99.

Wüsthof’s new “BAM” worthy EMERILWARE KNIVES will be available at retail in June 2005.

EMERILWARE KNIVES is the newest collection of fine cutlery from Wüsthof-Trident. Wüsthof products are sold at select specialty and department stores in more than 70 countries. They are sought-after and used in the finest dining establishments, and the most prestigious culinary institutions.

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PRESS CONTACTS:

Julia Stambules, JS Public Relations, T/F: (914)-961-0282 , Julia@jspublicrelations.com
Mimi Rice Duncan, Emeril’s Homebase, 504-524-4241, mduncan@emerils.com

Chef Emeril Lagasse has been nominated for an Emmy Award in the category of “Best Service Show Host” for “Essence of Emeril.” The awards will be presented by the National Academy of Television Arts & Sciences at Radio City Music Hall on May 20. Other nominees for the category include Martha Stewart, Bob Vila, Bobby Flay and Michael Chiarello.

Chef Emeril Lagasse is a national TV personality. Lagasse joined Food Network in 1993. His show, “Essence of Emeril” quickly became one of the network’s top-rated shows. In 2001, he celebrated his 1000th show with the network. He is the host of both “The Essence of Emeril” and “Emeril Live.” The former was voted by Time magazine as one of the “Top 10 TV Shows” in 1996. The latter has won a Cable Ace Award for “Best Informational Series.” Chef Emeril is also the food correspondent for “Good Morning America.”

BAM! The Biggest Name in Cooking Kicks Up Fresh Produce
Pride of San Juan and Emeril Lagasse Partner to Create New Line of Gourmet Produce, Salads and Herbs

San Juan Bautista, CA - Renowned chef and restaurateur Emeril Lagasse and leading spring mix grower/shipper, Pride of San Juan have partnered to create Emeril’s® Gourmet Produce, an all new brand of seasonal gourmet produce, unique blend pre-packaged salads and signature herbs. Emeril’s® Gourmet Produce salads and herbs will be available at leading grocery and mass merchants throughout the U.S. beginning May 2004.

“The combination of our passion for growing and quality with Emeril’s popularity and enthusiasm provide an unparalleled produce value for consumers,” said Stephen Wyrick, CEO of Pride of San Juan. “We are excited that Chef Emeril is partnering with us to develop and introduce exciting new produce products as part of our retail product line.”

Utilizing innovative packaging, these products feature unique recipes, flavors and features with outstanding quality that only Pride of San Juan and Emeril can provide.

“When I visited the farms at Pride of San Juan I saw first hand the commitment and passion they have for growing,” said Emeril. “I am always searching for the highest quality and the freshest ingredients I can find. I am happy to have found a company that is so committed to delivering value and quality with their products.”

The new line is kicked off with 7 unique blends of pre-packaged salads including: Sweet Spring Mix, Mardi Gras Spring Mix, Kicked Up! Spring Mix, Baby Arugula, and Traditional Spring Mix in 5-ounce bags and salad 6-ounce Baby Spinach bags and 1 ½ lb. Baby Spinach bags, 1 lb. Traditional Spring Mix bags are also announced. Nineteen fresh 1 ounce herb clamshells round out the first wave of Emeril’s® Gourmet Produce products.

“These innovative, fresh and exciting products are a unique segment in the gourmet salad sub category - a category that is currently lost in the set. The new Emeril’s® Gourmet Produce brand will drive more consumer trial and our award- winning quality will keep them coming back for more,” said Joe Feldman, Vice President of Sales for Pride of San Juan. “Behind these products is ‘The Emeril Advantage,’ a suite of benefits that only this new brand can deliver, including: unique everyday gourmet recipes, a point of difference, as well as Emeril’s popularity and broad appeal. This brand signifies a restaurant and meal experience at home, and is easily distinguishable through its innovative packaging.”

“Our new Mardi Gras spring mix is an industry first. It is a blend of at least 5 different sweet lettuces and confetti flowers,” said Wyrick. “It is a perfect daily and celebration salad which is sure to be a best seller. We are the only company in the industry who can deliver this unique blend and value with our quality.”

About Pride of San Juan
Founded in 1995 employing over 100 years and five generations of family farming, Pride of San Juan manages all aspects of its produce production, from growing their own seed and crops to processing and shipping their harvests. With a passion for growing the very finest produce, Pride of San Juan has quickly grown to be the largest grower of conventional spring mix in the industry. As the youngest company ever featured among the top 25 vegetable growers in the Western U.S., Pride of San Juan’s products have been served in thousands of the finest restaurants in the U.S.

Pride of San Juan is privately held and has more than 560 employees with seasonal operations in San Juan Bautista, California and Yuma, Arizona.
http://www.prideofsanjuan.com

About Emeril Lagasse
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 eight 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! and From Emeril’s Kitchens. His second kids’ cookbook, Emeril’s There’s A Chef in My Family debuts in April 2004. 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.
http://www.emerils.com
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Emeril’s® Gourmet Produce is a trademark of Pride of San Juan, Emeril’s® is a trademark of Emeril’s Food of Love Productions.