NEW ORLEANS (May 22, 2014) – Emeril Lagasse’s restaurants in New Orleans and Las Vegas are joining the global culinary community in the fight against AIDS through chef Mario Batali and master meat purveyor Pat LaFrieda’s “Eat (RED). Drink (RED). Save Lives.” campaign. From June 1–10, Emeril’s, Emeril’s Delmonico and NOLA Restaurant in New Orleans, along with Delmonico Steakhouse, Table 10 and Emeril’s New Orleans Fish House in Las Vegas will all be serving a “Red Revival” cocktail and donating 50 percent of proceeds to the Global Fund to fight AIDS.
In addition to Emeril’s restaurants, during the 10 days, food and drink businesses around the world—from London to Hong Kong, New York to Dubai—will serve up delicious (RED) culinary experiences to raise money for the Global Fund to fight AIDS, and harness the growing interest in all things culinary to raise awareness that the war against AIDS is winnable.
To date, (RED) has generated more than $250 million for the Global Fund to fight AIDS, to support HIV/AIDS grants in Ghana, Kenya, Lesotho, Rwanda, South Africa, Swaziland, Tanzania and Zambia. One-hundred percent of the money goes to work on the ground—no overhead is taken. Global Fund grants that (RED) supports have impacted more than 40 million people with prevention, treatment, counseling, HIV testing and care services. For more information about the (RED) campaign and participating restaurants and bars, visit www.red.org.
For more information about Emeril’s restaurants or to make a reservation, please visit www.emerilsrestaurants.com.
The Red Revival Cocktail
Recipe by Colleen Vizents, courtesy Emeril Lagasse, Emeril’s Delmonico
2 whole strawberries
2 basil leaves
¼ ounce of small batch grenadine
1 ounce of Pimm’s liqueur
1 ounce of Belvedere vodka
1 ounce of sour mix
1 ½ ounces of ginger ale
Muddle the strawberry and basil leaves with grenadine in a Collins glass. Add ice to fill the glass. Pour in the Pimm’s, vodka and sour mix, top with ginger ale.
Makes 1 cocktail.
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About Emeril Lagasse
Chef Emeril Lagasse is the chef/proprietor of 13 restaurants in New Orleans, Las Vegas, Orlando, Bethlehem, Pa. and Charlotte, N.C. As a national TV personality, he has hosted more than 2,000 shows on the Food Network, and is the food correspondent for ABC’s "Good Morning America.” Lagasse finished his third consecutive season of Bravo’s hit food series, “Top Chef,” as one of the show’s main guest chefs and restaurateurs at the judges’ table in Season 11, New Orleans. “Emeril’s Florida,” premiered its second season January 2014 on the Cooking Channel, and Lagasse will join TNT’s new reality cooking series, “On the Menu,” as Menu Master in fall of 2014. Lagasse is the best-selling author of 18 cookbooks, including his latest, Cooking with Power, released in October 2013. Emeril Lagasse joined the Martha Stewart family of brands in 2008; Martha Stewart Living Omnimedia (NYSE: MSO) acquired the assets related to Emeril’s media and merchandising business, including television programming, cookbooks, the emerils.com website and his licensed kitchen and food products. In 2002, Emeril established the Emeril Lagasse Foundation to support children’s educational programs that inspire and mentor young people through the culinary arts, nutrition, healthy eating, and important life skills. To date, the Foundation has donated more than $5.5 million to community organizations in New Orleans, Las Vegas and on the Gulf Coast. For his philanthropic efforts, Emeril was named the 2013 Humanitarian of the Year by the James Beard Foundation.