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Topic: Emeril Lagasse


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In the News (Sat 26 Jul 14)

  
  NASA - Station Crew ‘Kicks it Up a Notch’ with Chef Emeril Lagasse
The crew of the International Space Station joined Chef Emeril Lagasse today after tasting several of his gourmet creations, delivered to space by the shuttle Discovery last month.
Lagasse sent NASA some of his special recipes for potential use in space.
Emeril's Mardi Gras jambalaya, mashed potatoes with bacon, green beans with garlic, rice pudding and mixed fruit were delivered to the station in July.
www.nasa.gov /mission_pages/station/behindscenes/emeril_ISS_food.html   (388 words)

  
 Welcome To Emerilware-The Official Emerilware Cookware Web Site   (Site not responding. Last check: )
Chef Emeril Lagasse received his first culinary experience from his mother, Hilda, when he was a boy growing up in the small town of Fall River, Massachusetts.
Lagasse is now the chef-proprietor of nine restaurants including three in New Orleans, two in Las Vegas, two in Orlando, one in Atlanta and one in Miami.
Emeril's Atlanta opened in August 2003 at One Alliance Center in the Buckhead neighborhood in Atlanta, GA. Emeril's Miami Beach opened its doors in November 2003 at the Loews Miami Beach Hotel.
www.emerilware.com /meet.asp   (818 words)

  
 Emeril Lagasse
Emeril is now the chef-proprietor of Emeril's Restaurant in the chic warehouse district of New Orleans and Nola Restaurant located in the historic French Quarter.
Emeril's Restaurant won a "five bean" rave from critic Gregory Roberts, and in 1990 was dubbed "Restaurant of the Year" by John Mariani in Esquire magazine.
Chef Emeril Lagasse has also become a national T.V. personality with the T.V. Food Network's production of "The Essence of Emeril" as well as an established cookbook author with his first book "Emeril's New New Orleans Cooking." His second book "Louisiana Real and Rustic" is due out during the summer of 1996.
www.famousinterview.ca /interviews/emeril_lagasse.htm   (2561 words)

  
 Emeril's Gourmet Meats - Emeril Lagasse   (Site not responding. Last check: )
Lagasse then traveled to Paris and Lyon where he polished his skills and learned the art of classic French cuisine.
Lured to New Orleans by Dick and Ella Brennan, Lagasse established his star at their legendary restaurant, Commander's Palace, where he was executive chef for seven and a half years.
Emeril's Restaurant was dubbed "Restaurant of the Year" by John Mariani in Esquire magazine in 1990 and received the coveted Wine Spectator "Grand Award" in 1991.
www.emerilsgourmetmeats.com /emeril_main.aspx   (790 words)

  
 Emeril Lagasse Biography   (Site not responding. Last check: )
Emeril Lagasse, the man who makes New Orleans food even more exciting than ever before, is a man with a past.
Emeril received a Doctoral degree from the highly respected Johnson and Wales University, and Emeril practiced his art in several fine restaurants in New York, Boston and Philadelphia before heading south to New Orleans.
Emeril's Restaurant received a "five bean" rave from critic Gregory Roberts, and in 1990 was dubbed "Restaurant of the Year" by John Mariani in Esquire magazine.
www.metrokitchen.com /emerilware/emeril-lagasse-biography.html   (535 words)

  
 INTERVIEW AND RECIPES WITH EMERIL LAGASSE
The one man that dared to take a stand, and now stands alone at the head of the pack forging a path to share his knowledge of cooking.
Emeril: Well the story is long but to put it in capsule form, I moved to Louisiana to become the executive Chef at Commander's Place.
Emeril: I respect the people of Louisiana and I find that many people seem to simplify their cooking in to one category, Cajun/New Orleans style etc. and let it go with that.
www.fabulousfoods.com /chefs/emeril/emeril.html   (653 words)

  
 Metro Cigar News Holiday 1998: Emeril Lagasse
Lagasse is a long-time cigar smoker who believes that a good smoke will complement a well-prepared and tasty meal.
Emeril's tastes are for a cigar he can bite into with a good draw and smooth taste.
Emeril, who is on the go so often he hardly has time to light up a cigar, much less enjoy one of his own great meals, has two television shows, the Essence of Emeril and Emeril Live, both on the Food Network.
fujipub.com /metrocigar/0104h.html   (883 words)

  
 Food Network: Emeril Lagasse Holiday Chat Transcript
Emeril: Actually, what people don't realize is during a woman's nine month period of bearing a child, as it develops, it's really getting a taste for the woman's diet as it matures.
Emeril: Depending on what your family and/or guests like, I would think that you'd probably want to keep it simple, particularly being able to toss it with its dressing at the last minute to prevent it from wilting.
Emeril: The trick to good garlic bread, besides the bread, is freshly chopped garlic, mixed with softened butter, fresh parsley, and a final drizzle of good olive oil.
www2.foodtv.com /forums/transcriptemerillagasse12132000/0,3877,,00.html   (3817 words)

  
 Cigar Aficionado | People Profile | Emeril Lagasse
Emeril's Home Base, his corporate office, which is located near Emeril's, functions as command central for this culinary empire, which includes the cooking show and cookbooks, and which is on track to open two restaurants in as many years.
Lagasse recently acquired the venerable, though dowdy, Delmonico on St. Charles Street, and the plan was to reopen this century-old New Orleans restaurant in mid-December with a back-to-the-future concept.
Lagasse stands silently aside, stretching a dish towel throughout all but the last few minutes of the evening pre-meal meeting at Emeril's, which gathers the staff in the restaurant from about 5:30 up to the 6 o'clock first seating.
www.cigaraficionado.com /Cigar/CA_Profiles/People_Profile/0,2540,69,00.html   (4607 words)

  
 Bio: Emeril Lagasse--AllYourTV.com
Before he became a national television personality on the Food Network’s "The Essence of Emeril" and "Emeril Live," Lagasse was born and raised in Fall River, Massachusetts.
Lagasse eventually opened his own establishment, Emeril’s Restaurant, in the chic warehouse district of New Orleans and later started his second, Nola Restaurant, in the historic French Quarter.
Emeril’s Restaurant was dubbed Restaurant of the Year by John Mariani in Esquire magazine in 1990 and recently earned the prestigious Ivy Award.
www.allyourtv.com /bios/l/biolagasseemeril.html   (437 words)

  
 Interview | Emeril Lagasse
Born in small-town Massachusetts to a French Canadian father and a Portuguese mom, Lagasse credits the early passion he felt for the preparation of wonderful food to his roots.
In 1990, Lagasse found that it was, "seven and a half years later, I'd fallen in love with the city and I really wanted to do my own shingle." The shingle that eventually emerged was the first Emeril's, a white-tablecloth restaurant in the then-new Warehouse District in New Orleans.
Within a year, reports Lagasse, that restaurant was neck-deep in accolades and the master chef himself has never looked back.
www.januarymagazine.com /profiles/emeril.html   (2588 words)

  
 Emerils.com
Chef Emeril Lagasse received his first culinary experience from his mother, Hilda, when he was a boy growing up in the small town of Fall River, Massachusetts.
Lured to New Orleans by Dick and Ella Brennan, Lagasse established his star at their legendary restaurant, Commander's Palace, where he was executive chef for seven and a half years.
Emeril's Restaurant was dubbed "Restaurant of the Year" by John Mariani in Esquire magazine in 1990 and received the coveted Wine Spectator "Grand Award" in 1991.
www.emerils.com /emeril/biography.html   (833 words)

  
 Emeril Live TV Show - Emeril Lagasse
Emeril came to prominence as the Executive Chef at the Commander's Palace restaurant in New Orleans, and earned his status as a household name with his shows on the Food Network.
Emeril went on to work at restaurants in several major cities, including New York and Boston, until he ended up in New Orleans, where he made his name as a chef and currently has three of his own restaurants.
Emeril Live continues to be the cornerstone of the Food Network.The show is structured almost like a talk/variety show, and has had a wide range of special guests from Billy Joel to the New Jersey Devils.
www.nytix.com /TVShows/NewYork/EmerilLive/emerillive.html   (542 words)

  
 Reviving New Orleans' restaurants
Emeril Lagasse certainly had his plate full, so to speak, the weekend of Aug. 29.
Lagasse has strong ties to New Orleans with three restaurants in the city, so asap decided to sit down and talk with him about the progress.
Lagasse: If they were honest in the first place, I don't know if we'd have been in the same situation.
www.austin360.com /food_drink/content/food_drink/stories/2006/06/26emeril.html   (635 words)

  
 Emeril Lagasse : Hosts / Celebrity Chefs : TV : Food Network
As a boy, Emeril Lagasse began bread and pastry making at a Portuguese bakery in his Fall River, Mass., neighborhood.
She persuaded 26-year-old Emeril to move to the Big Easy, where for nearly eight years he presided over Ella and Dick Brennan's legendary restaurant, Commander's Palace.
Despite his success, Emeril remains devoted as ever to using fresh, top-quality ingredients and employs cottage industry ranchers, farmers and fishermen to ensure that he always gets the best.
www.foodnetwork.com /food/emeril_lagasse/0,1974,FOOD_9823,00.html   (529 words)

  
 Emeril Tickets - Tickets to Emeril Live TV Show
Emeril Lagasse tapes his ever popular show Emeril Live over a one-week period approximately three times over a year.
Previously, Emeril was taping approximately 50 live shows a year, though word on the street is that he may be doing more live tapings in the 2007 -2008 season.
Because of the immense popularity of the Emeril Live show, the Food Network, the developers of Emeril's show, have a history of lack of information pertaining to his taping days and scheduling - its all kept a closely guarded secret to limit numbers to the dedicated few.
www.nytix.com /TVShows/NewYork/EmerilLive/Tickets/tickets.html   (476 words)

  
 Emeril Lagasse Biography at Hollywood.com   (Site not responding. Last check: )
Lagasse received his first cooking experience, not at a restaurant, but in a Portuguese bakery where he mastered the art of baking bread and pastries.
It was in New Orleans, that Lagasse established his star at their legendary restaurant, Commanders Palace, where he was executive chef for 7 1/2 years.
In 2001, NBC announced that Emeril Lagasse would star in a new comedy entitled "Emeril." In "Emeril" Lagasse starred as himself in the role of a likable and popular chef who struggles to meet the demands of his cable TV cooking series.
www.hollywood.com /celebritydetail/Emeril_Lagasse/472013   (792 words)

  
 From Emeril's Kitchens - by Emeril Lagasse - Italian, Emiril, Emril, Emerel
Emeril and the chefs of six of his restaurants (New Orleans, Las Vegas and Orlando eateries) bring together 150 of their most popular and most requested recipes, along with some of Emeril's personal favorites.
The food is over-the-top, sensational, and at times complex, but with Emeril's "Basics" to get you started and his reassurance to trust your taste instincts, you'll be ready to have some fun.
Emeril Lagasse is donating a portion of his proceeds from the book to The Emeril Lagasse Foundation, a non-profit organization established to support and encourage programs that create developmental and educational opportunities for children.
www.cookbookswelove.com /reviews_cookbooks/lagasse_e_fromemerilskitchens.htm   (249 words)

  
 R&I's 2004 Executive of the Year: Emeril Lagasse
Emeril Lagasse shows that chefs can be brands and that 21st century foodservice businesses can operate in multiple channels.
Emeril Lagasse most often is seen as the exuberant showman-chef whose “Emeril Live!” airs twice daily on Food Network.
When traveling, Emeril is in contact with Homebase every day—sometimes several times a day—and he wants updates not just on financials but also on menu mix for the nine operations (which had revenues of approximately $95 million in 2003).
www.rimag.com /archives/2004/06b/emeril-executive-of-the-year.asp   (3045 words)

  
 Bam! Emeril Lagasse loses his TV show on Food Network
Word of the show's end came as Lagasse's rep and Food Network executives were hashing out a new deal.
But, as reported here last month, Lagasse's future at the Food Network includes no new series but could involve specials.
"Emeril Live," which has Lagasse cooking before a crowd, had been the network's main dish for years.
www.nydailynews.com /entertainment/tv/2007/11/27/2007-11-27_bam_emeril_lagasse_loses_his_tv_show_on_.html?ref=rss   (294 words)

  
 Emeril Lagasse Cookbooks and Recipes - Cookbooks of the World - Emeril Lagasse
According to Emeril Lagasse, this is the classic sauced, smothered, and rouxed Old New Orleans (ONO) cooking that made the city, and Emeril, famous.
But even great chefs grow bored, and when Emeril opened up his own restaurant in the Big Easy he began to experiment with ONO cooking, infusing it with new cultural influences and fresh ingredients.
Since Emeril is an immigrant to the Big Easy (from Fall River, Massachusetts), he doesn\'t fear messing with local tradition and overhauling the hallowed Oysters Rockefeller into Oysters in Pernod Cream with Fried Spinach.
www.almudo.com /EmerilLagasseCookbooks.htm   (476 words)

  
 Emeril Lagasse - Cookware - Bakeware - Recipes and More!
Chef Emeril Lagasse received his first culinary experience from his mother, Hilda, when he was a boy growing up in the small town of Fall River, Mass.
Emeril Lagasse is now the chef-proprietor of nine restaurants, including three in New Orleans, two in Las Vegas, two in Orlando, one in Atlanta and one in Miami.
True to his path to success, Emeril remains devoted as ever to using fresh, top-quality ingredients and employs cottage industry ranchers, farmers and fishermen to ensure that he always gets the best.
www.livwell.com /emeril-lagasse.html   (378 words)

  
 Emeril Lagasse Recipes   (Site not responding. Last check: )
Emeril Lagasse's Essence - This is the original, straight from Emeril himself.
Emeril Lagasse's Barbecued Pulled Pork Sandwiches - I saw this on Emeril Live and it looked so good I decided I had to try it.
Emeril Lagasse's Delmonico Potatoes - This recipe was posted in answer to a message board request.
www.everylastrecipe.com /rdir-id-113.asp   (491 words)

  
 Chef Details
Emeril then traveled to Paris and Lyon where he polished his skills and learned the art of classic French cuisine.
Lured to New Orleans by Dick and Ella Brennan, Emeril established his star at their legendary restaurant, Commander's Palace, where he was executive chef for 7 years.
Emeril is now the chef-proprietor of six restaurants including three in New Orleans, two in Las Vegas and one in Orlando.
www.ecookbooks.com /chefs.html?affiliateID=96510&chef=269   (466 words)

  
 Meeting Emeril Lagasse
Not only did none of these middle-aged women offer me a seat, when it was time for the books to be signed one of them actually stepped on my hand in her hurry to get to the table.
Emeril also looked at the printouts (and kept them) and seemed impressed.
Emeril's lawyers don't want people to accidently confuse my page with his.
www.bigdumptruck.com /emeril   (785 words)

  
 Restaurant Report - Wine - Interview with Emeril Lagasse
A successful cookbook author, he also happens to be one of the country’s most exciting restaurateurs with two restaurants in New Orleans, and a third in Las Vegas.
I have a young man of 26 years old named Greg Harrington who is the youngest master sommelier in the world, and I have four other sommeliers, so we have a serious wine program.
Alcohol sales at Emeril’s is less than 8%, and of our total beverage sales, wine accounts for 86 to 88%.
www.restaurantreport.com /departments/w_lagasse.html   (1440 words)

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