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.
Read more »

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.
Read more »

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.
Read more »

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.
Read more »

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.

###

NEW ORLEANS, LA (April 2, 2003) — World-renowned chef and media personality Emeril Lagasse announced today that he will open a restaurant in Miami Beach, Florida. The new restaurant, the ninth by Lagasse, will be called Emeril’s Restaurant Miami Beach. It is scheduled to open at the Loews Miami Beach Hotel in November 2003. Lagasse has two other restaurants in Florida, including Emeril’s Restaurant Orlando, which opened in February 1999; and Emeril’s Tchoup Chop (pronounced chop-chop) which opened in January 2003 at the Royal Pacific Resort at Universal Orlando, a Loews Hotel.
“We are very excited about our continued relationship with the folks at Loews Hotels,” says Emeril Lagasse. “The property in Miami Beach is extremely impressive and we are looking forward to having an Emeril’s restaurant in the Miami community. The palette of Miami Beach represents a lot of what we believe in — the people, the spirit and the weather conditions. We have been very selective in where we go but all of us are so excited about being a part of Miami.”

“We are thrilled that Loews Miami Beach Hotel will be Emeril’s homebase in Miami Beach,” said Loews Hotels Chairman and CEO, Jonathan Tisch. “Extending our partnership with Emeril from Orlando to South Beach is wonderful. He is tremendously inventive and is a master at creating dining destinations. There is no doubt that the Emeril’s Miami Beach will be a big attraction for our guests and South Floridians alike.” Like at Lagasse’s flagship restaurant, Emeril’s in New Orleans, the menu will feature what Lagasse calls “new” New Orleans cuisine, Creole cuisine combined with a variety of ethnic influences. The menu will also include the unique products and creative cuisines of South Florida and the Miami Beach area.

The restaurant is being designed by Rockwell Group of New York City, and is sure to include many of the 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. Emeril’s Restaurant Miami Beach will occupy a ground floor space of approximately 8,000 square feet and will seat 180 patrons in the dining room, 40 in the exterior café, 10 at the food bar and 10 at the bar.

“Emeril’s cuisine in a Rockwell designed space will be a great addition to the vibrant Miami Beach food scene,” said Charlie Hines, Managing Director of the Loews Miami Beach Hotel “We’re excited that Miami Beach’s newest dining hotspot will be right here at the Loews!”

Chef Emeril Lagasse is currently the chef/proprietor of seven 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); and two in Orlando (Emeril’s Restaurant Orlando) and (Emeril’s Tchoup Chop), at Universal Orlando’s Royal Pacific Resort, a Loews Hotel. His eighth, Emeril’s Restaurant Atlanta is scheduled to open in summer 2003.

Lagasse became a national TV personality with the Food Network’s production of “The Essence of Emeril”and “Emeril Live” which reaches over 70 million homes daily. In addition, Lagasse is a food correspondent for ABC’s “Good Morning America.” Also an established cookbook author, Chef Emeril Lagasse has authored seven 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, Prime Time Emeril and the kids cookbook, Emeril’s There ’s A Chef in My Soup! In September 2000, his book sales exceeded two million. 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.

Loews Hotels currently owns and/or operates 18 hotels and resorts in the U.S. and Canada. The company has recently opened six new properties, with two more in various stages of development. These include the first ever House of Blues Hotel, a Loews Hotel, a 367-room property located in Chicago’s Marina City that opened in October 1998, and the opening of the 800-room Loews Miami Beach Hotel in December 1998. In April of 2000, Loews opened the 585-room Loews Philadelphia Hotel, a conversion of the landmark PSFS building. And, as part of a joint venture with Universal, Inc. and the Rank Organisation, Loews Hotels has opened three hotels located at Universal Orlando. The 750-room Portofino Bay Hotel at Universal Orlando, a Loews Hotel, opened in September 1999 and the 650-room Hard Rock Hotel at Universal Orlando opened in January of 2001. The 1,000-room Royal Pacific Resort at Universal Orlando, a Loews Hotel opened in June 2002. Scheduled to open in 2003 is the 285-room Loews New Orleans Hotel, a conversion of an office building located across the street from the city’s only casino and a short walk from the French Quarter and the New Orleans Convention Center. In addition to developing new hotels, Loews added another property to the chain in December 2000 by assuming management of the historic Jefferson Hotel in Washington, DC. For reservations or more information on Loews Hotels, call 1-800-23-LOEWS or check www.loewshotels.com.
###

Touring America’s Food with Emeril Lagasse

In his nearly 10 years as a Food Network chef, Emeril Lagasse has been the flamboyant star of his own show, punctuating his cooking with exuberant “bams!” and packing auditoriums.
Read more »

NEW ORLEANS, LA (Sep, 2002) : A CNN “People in the News” profile story on Emeril will air this weekend at the following dates/times:
Read more »

On October 24, the award-winning NOLA Restaurant will celebrate an important milestone - its tenth anniversary serving local customers and visitors in the French Quarter. In the past decade, the restaurant has served over 1 million customers, has received prestigious awards, and has become an integral part of its French Quarter neighborhood. 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.
Read more »

Hawthorne, NY (August 20, 2002) — The finest tools and talents in the culinary world — Wüsthof-Trident and Emeril Lagasse — have joined forces to create EMERILWARE KNIVES. Designed to attract consumers at all levels of culinary skills, including novice home cooks, EMERILWARE KNIVES deliver “BAM” worthy precision results at accessible prices.
Read more »