News

Jun 19

EMERIL LAGASSE FOUNDATION GRANTS OVER $300,000 TO NEW ORLEANS NON-PROFITS

Chef Emeril Lagasse and the Board of Directors of Emeril Lagasse Foundation (ELF) announce the distribution of its spring grants to three New Orleans-based non-profits. Second Harvest Food Bank, Bayou District Foundation, and the Contemporary Arts Center were recipients of funding totaling over $300,000. Simultaneously, the staff and board of the Foundation welcome four new board members to the team in time for community projects to commence this summer.

“The growth of the Foundation is a testament to the work we are doing here in New Orleans to change children’s lives through culinary, life skills and nutritional education,” said Chef Emeril Lagasse. “My wife Alden and I are grateful to be supported by passionate board members and excited to see these new projects come to life.”

Living out its mission to improve the quality of children’s lives through culinary, nutrition, garden, arts and life skills programs, the Foundation is pleased to support the Second Harvest Food Bank for a sixth year starting this summer. With a grant from ELF, Second Harvest will be able to expand its Summer Feeding Program to achieve the goal of serving 200,000 meals and 25,000 snacks to 4,500 children at risk of hunger. This grant also provides meals to hungry kids during the 2015-2016 school year through Kids Café, where twenty five thousand students at 40 sites will have access to supper during their enrichment programs.

Funds will be granted to Bayou District Foundation to support education programming at the early learning center and new K-8 charter school. This innovative community re-development model focused on education enables children and families to escape the cycle of poverty, build a thriving community, and live productive, healthy and fulfilling lives.

Emeril Lagasse Foundation also supports the Contemporary Arts Center (CAC) this summer by serving as the culinary sponsor of the 2015 Summer Arts Camp. Funds will be used to defray the cost of fees for culinary teaching artists, culinary supplies, materials, and equipment, in addition to underwriting camper scholarships. Approximately one-third of the 400 campers attend Summer Arts Camp on a full or partial needs-based scholarship each year, including many underserved and special-needs children. For more information on the beneficiaries, please visit Second Harvest Food Bank at www.no-hunger.org; Bayou District Foundation at http://bayoudistrictfoundation.org; and Contemporary Arts Center at http://cacno.org.

 

May 27

Beneficiary Spotlight: Liberty’s Kitchen

Emeril Lagasse Foundation at Liberty's Kitchen

Liberty’s Kitchen Café and Coffee House provides a path to self-sufficiency through food service-based training, education and employment for at-risk youth. Its Contract Meals Program launched with support from Emeril Lagasse Foundation, and provides healthy from scratch meals to local charter schools. Training takes place in the Emeril Lagasse Foundation Teaching Kitchen at the café site.

Last month, Liberty’s Kitchen hosted the Emeril Lagasse Foundation’s Annual Board Dinner. The students were trained with the Emeril’s restaurant staff to learn back of house & front of house skills.

Emeril Lagasse Foundation at Liberty's Kitchen

From a welcome reception to a seated dinner, the Liberty’s Kitchen students did a wonderful job serving a delicious meal to the Emeril Lagasse Foundation board members. After dinner, the students were given the opportunity to tell their stories. Despite their many challenges in life, each student was hopeful and seeking success.

By grabbing a quick cup of coffee, or eating breakfast or lunch at the Liberty’s Kitchen Café and Coffee House, you too can make a difference in a young person’s life. All proceeds from food and beverage service go directly to support Liberty’s Kitchen Youth Development Program.  Open for breakfast and lunch, Monday through Friday from 7:00 am to 3:00 pm and Saturday for breakfast and coffee from 8:00 am to 2:00 pm.

To learn more about Liberty’s Kitchen, visit their website.

Apr 27

Beneficiary Spotlight: Cafe Reconcile

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Café Reconcile’s Class of Spring 2014 at a class field trip to Emeril’s

Café Reconcile, a hospitality training program for at risk youth, has enabled over 1200 students to empower their own futures. Expanded training and events are now held at the Emeril Lagasse Foundation Hospitality Center on the second floor of the café.

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Alden & Emeril Lagasse visit Cafe Reconcile

The students of Café Reconcile were a key part of Emeril Lagasse Foundation’s 10th anniversary fundraising weekend in November. The students were trained with the Emeril’s restaurant staff to learn back of house and front of house skills. From serving and plating Emeril’s signature four course dinner to serving the 700 guests on the floor, the students were an important part in making the weekend a success.

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    Students serving the guests at Carnivale du Vin

By dining at Café Reconcile, you help to train their students while supporting their training financially. You also get some great food!  Open for lunch Monday – Friday from 11 AM – 2:30 PM  (Stop by on Thursdays for their delicious White Beans special!)

And don’t forget to keep an eye out for Café Reconcile serving their delicious food at various fairs and festivals during the spring and summer. To learn more about Cafe Reconcile and their upcoming events, visit their website.

Apr 21

Emeril Lagasse Foundation to Participate in GiveNOLA Day on Tuesday, May 5th

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Hosted by the Greater New Orleans Foundation, GiveNOLA Day is the community’s second annual, 24-hour online charitable giving event to inspire people to give generously to nonprofit organizations that are making our region stronger, creating a vibrant community for all. Emeril Lagasse Foundation is proud to be a participating nonprofit.

We ask you to support Emeril Lagasse Foundation in its efforts to inspire, mentor and enable all young people, especially those from disadvantaged circumstances, to realize their full potential as productive and creative individuals, and to make a lasting impact on their lives.

The public is invited to visit www.GiveNOLA.org from midnight to midnight on Tuesday, May 5th and every gift over $10 will receive a little lagniappe thanks to GiveNOLA Day generous sponsors and the Greater New Orleans Foundation.

For more information about the Foundation, please visit Emeril.org. And for more information about GiveNOLA Day and the other nonprofit organizations involved, please visit www.GiveNOLA.org.

 

About the Greater New Orleans Foundation:

The Greater New Orleans Foundation is one of the oldest and largest philanthropic organizations in the region. Its mission is to create a thriving community for all. Every day, GNOF joins other foundations, nonprofit organizations, community leaders, and government officials to address the needs of the community and build consensus for solutions. Together with a family of donors, the Foundation has invested over $100 million in the region since it opened its doors over 30 years ago to respond to community needs.

 

About GiveNOLA Day:

GiveNOLA Day is a 24-hour, online giving event organized by the Greater New Orleans Foundation to ignite the giving community in Southeast Louisiana. Tied to a national event, Give Local America is sponsored by the Council on Foundations and technology partner Kimbia who are hosting a national giving day for hundreds of community foundations across the country on May 5, 2015.

Apr 15

Emeril Lagasse Foundation Announces 2015 Dates for Boudin, Bourbon & Beer and Carnivale du Vin!

ELF Weekend Save The Date 2015 Draft

Annual Fundraising Weekend to Be Held in New Orleans November 13 & 14

NEW ORLEANS, LA – The countdown begins to Emeril Lagasse Foundation’s annual fundraising weekend returning to New Orleans November 13 – 14, 2015. The country’s best chefs, including New Orleans’ top talent, will join the festivities for a two-day culinary celebration, featuring the Louisiana-inspired outdoor festival Emeril Lagasse Foundation’s Boudin, Bourbon & Beer and wine auction and gala dinner Emeril Lagasse Foundation’s Carnivale du Vin.

Patrons can expect to kick up their boots, raise their glasses, and indulge all weekend long as the organization takes it to next level in true New Orleans style by providing the ultimate culinary experience over the course of two days this fall.  Tickets for both events will go on sale August 1.

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Funds raised at both events benefit Emeril Lagasse Foundation, which creates opportunities to inspire, mentor and enable youth through life skills development and culinary, nutrition, and arts education. Last year’s fundraising weekend raised $2.25 million for children’s charities.

For more information, please visit www.emeril.org or like us on Facebook at www.facebook.com/EmerilOrg, Twitter at www.twitter.com/emerilorg, and Instagram at http://www.instagram.com/emerilorg

For media inquiries, please contact Jennifer Bond or Kelsey Hyde at 504-897-0462, jennifer@bondpublicrelations.com or kelsey@bondpublicrelations.com.

Mar 03

Beneficiary Spotlight: NOCCA

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Emeril Lagasse Foundation is proud to announce the contribution of $1.5 million towards the New Orleans Center for Creative Arts Culinary Arts program. The new culinary arts center will include a professional kitchen, butchery and bakery, as well as a café that is open to the public.

The gift comes as NOCCA celebrates its 40th year of immersing young artists in Louisiana’s unique cultural heritage. It will be used to help complete construction of the NOCCA Forum, a campus expansion spearheaded by The NOCCA Institute, NOCCA’s nonprofit partner. The Forum adds more than 50,000 square feet of instructional, social, and administrative space to the NOCCA campus, which spans New Orleans’ Faubourg Marigny and Bywater neighborhoods.

The NOCCA Forum will primarily house two new, ambitious programs for young artists — one in Culinary Arts, the other an innovative academic curriculum. The fully renovated historic warehouse will also be home to the Press Street Station restaurant and 5 Press Gallery. Those new Institute initiatives support NOCCA and give the public a taste of the school’s acclaimed creative environment.

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Press Street Station, a café from the NOCCA Institute, is now open for breakfast, lunch and dinner. It features a menu with produce fresh from the Press Street Gardens, another Institute educational and community project next door. Each month, specialty dishes created by students will be offered and products that they have created and baked are on sale every day. The Press Street Station is located at 5 Press Street between Chartres and Royal Street.

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In addition, NOCCA’s Culinary Arts students are baking fantastic pies all year long. For February, they got into the Lenten spirit with a healthy, delicious Garden Galette, made with produce from The NOCCA Institute’s Press Street Gardens. Ingredients include roasted beets, turnips, shallots, garlic, fresh herbs, and shaved Manchego cheese, all served in flaky whole wheat crust. The students shared their recipe for this delicious pie below. Next up in March, Strawberry Limeade Crumble! Visit noccainstitute.com for more info.

Garden Galette

crust:

1 cup +2 Tbl whole wheat pastry flour

1/4 tsp salt

1/2 cup butter, cubed

4 Tbl ice water

Blend flour and salt together in food processor. Add butter and pulse until coarse meal looking. Add the ice water and pulse until just mixed. Wrap in plastic and refrigerate at least 1 hour. Roll out into 12″ round.

filling:

1 large beet, roasted, peeled and sliced

1 large turnip, sliced and roasted

1 large carrot, peeled, sliced and roasted

3 cloves garlic, roasted

1/2 tsp fresh thyme, finely chopped

1/2 tsp fresh oregano, finely chopped

1/2 cup Manchego cheese, shredded

Smear roasted garlic in 9″ circle in center of rolled out crust. Season all roasted vegetables slices with extra virgin olive oil, salt and pepper. Layer vegetables with a sprinkle of cheese and chopped herbs until all vegetables are used. Drizzle top with a little EVOO and close up edges of galette by gently folding over about 1 1/2″ – 2″ of crust (the center will be open). Bake at 375 for about 15 – 20 minutes until golden brown, let cool and garnish with shaved Manchego if desired.