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 re-opened 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.
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FROM WINE SPECTATOR MAGAZINE

LAS VEGAS, NV (July 20, 2004) - Wine Spectator magazine has named Delmonico Steakhouse a Grand Award winner in their August 31 issue. Chef/proprietor Emeril Lagasse is also featured on the cover of the magazine. The Grand Award is the highest honor, given to restaurants that show “a passionate, uncompromising devotion to the quality of their wine program.” Typically, winning restaurants offer 1,250 selections or more and feature serious breadth of top producers, outstanding depth in mature vintages, a selection of large-format bottles, excellent harmony with the menu and superior organization, presentation and wine service. Delmonico Steakhouse is Lagasse’s second restaurant to receive a Grand Award. His flagship restaurant, Emeril’s in New Orleans received the award in 1999.

Delmonico Steakhouse opened its doors in May 1999 in the Venetian Resort/Hotel/Casino in Las Vegas. Delmonico Steakhouse is a classic American steakhouse with Creole influences, reflective of Chef Emeril’s world famous ‘new’ New Orleans cooking. Delmonico Steakhouse takes its name from the legendary, century-old institution, Delmonico Restaurant located in New Orleans. Delmonico, an icon in the restaurant industry, was reopened by Lagasse in 1997.

Upper management at Delmonico Steakhouse includes Dana D’Anzi, Chef de Cuisine; Michael Olsen, General Manager; and Kevin Vogt, Master 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, 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 Keeps It Real — at home the superstar chef indulges a passion for wine(cover story)
by Harvey Steiman

Emeril Lagasse hunches over a frying pan in his home kitchen, a pose familiar to anyone who has seen him on television. Chattling amiably with a visitor, he lifts four halibut fillets from a thin film of olive oil in the pan, turns gracefully and transfers them to plates, carefully spoons on a delicately flavored relish of corn, tomatoes and cucumbers. Not exactly what you might expect from a man who rouses his TV audiences with the mantra, “Pork fat rules!”

For the full story, please read the August 31, 2004 edition of Wine Spectator magazine

(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.
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BAM! . . . A New Look
After 9 successful years, Emeril Lagasse’s award winning New Orleans Fish House closed its doors for a month long renovation session. Expect the familiar original feel to remain the same but just ‘kicked up a notch.’ A wine tower is being added to the dining room and the Chef’s Table is getting a new look too. The most exciting difference sounds like it will be a water arch welcoming guests as they enter the restaurant.

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