Apr 22

Emeril Lagasse Foundation Sponsors Cafe Reconcile Spring Class of 2014

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 A grant from Emeril Lagasse Foundation will sponsor Café Reconcile’s current hospitality training class for 18 youth interns. The class takes six weeks to complete, and Emeril Lagasse and the foundation and restaurant staff will be participating in a variety of mentorship opportunities with the students throughout their training period. The foundation staff will participate in a visit and welcome the new class at Café Reconcile, and will also host a field trip visit for the students to tour the flagship Emeril’s New Orleans Restaurant. Foundation signage and features can be found throughout the Café during the training period.

Cafe Reconcile’s hospitality school provides at-risk teens and young adults with the skills they need to succeed in jobs in the hospitality industry. The practical on-the-job experience for interns over a 6 week period also helps them to develop essential life skills.

This six-week program for 18 students is currently in the hands-on training portion of the curriculum, and from there, students will move on to the internship stage. Graduation and job placement for the interns will take place during the week of June 9, 2014.

Emeril Lagasse Foundation has been a proud sponsor of Café Reconcile since 2006. After an eight month renovation and build out, Café Reconcile officially reopened to the public in March 2013, including the new expanded training and events space on the second floor, the Emeril Lagasse Foundation Hospitality Center. The award-winning nonprofit, which provides invaluable life skills and job training to disconnected youth from highly distressed communities in the New Orleans area, underwent the $5.9 million expansion to not only triple its program capacity, but to also create a new source of revenue through full-service catering and events on and off site. ELF provides financial support for the hospitality training programs that enable these youth to prepare themselves for the workforce.

The Café is open to the public for lunch from 11:00 a.m. to 2:30 p.m., Monday through Friday. Consider eating lunch at Café Reconcile. See the students in person, working hard, making positive choices, developing their leadership ability, and striving for something better. Plus, while this class is in the café, every customer will recieve one of Chef Emeril’s recipe cards.

Mar 16

March 21 – 30: Support Louisiana’s Next Culinary Artists & Order The “Dish That Makes A Difference”

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In January, we were honored to join a judging panel consisting of some of New Orleans top chefs and restaurateurs to taste three dishes from students in NOCCA’s Culinary Arts program. The three talented finalists, Arieanna McKnight, Quana Bourgeois & Landry Duchane were asked to create dishes around the theme of Louisiana seafood. While all of the dishes were delicious, Arieanna McKnight took top honors for her berbere-crusted drum with strawberry-glazed roasted okra, mango relish, and grilled piri piri shrimp. From March 21 – 30, 2014, restaurants across New Orleans will feature Arieanna’s “Dish That Makes a Difference” on their menus, and proceeds from its sale will benefit NOCCA’s Culinary Arts department.

The “Dish That Makes A Difference” is a recipe contest for students in NOCCA’s Culinary Arts program. This is NOCCA’s fourth year of presenting the “Dish That Makes a Difference,” which was pioneered by Emeril Lagasse Foundation in 2010 at Emeril’s restauraunts throughout the country.

Here’s a partial list of restaurants serving the “Dish That Makes A Difference”. Stay tuned — we’re adding more all the time:

Brigtsen’s Restaurant
723 Dante Street

520 Capdeville Street

Eat New Orleans
900 Dumaine Street

Emeril’s Delmonico
1300 St. Charles Avenue

Emeril’s New Orleans
800 Tchoupitoulas Street

Grand Isle
575 Convention Center Boulevard

Maurepas Foods
3200 Burgundy Street

NOLA Restaurant
534 St. Louis Street

6078 Laurel Street

Satsuma Maple
7901 Maple Street

Taceaux Loceaux

827 Toulouse Street

Please join us in supporting Arieanna and her talented peers as they study to become Louisiana’s next generation of culinary artists!

Jan 17


Alden and Emeril Lagasse invited photographer and artist Robert X. Fogarty to document messages in his signature style to tell the story of Emeril Lagasse Foundation. Robert gave a moving presentation to the guests at Carnivale du Vin on November 9, 2013, in New Orleans, incorporating family members, supporters and beneficiaries of the Lagasse family and foundation.

Robert X. Fogarty and his Dear World project embodies its own message “We aren’t changing the world, but we take pictures of people who are.”

Fogarty started this project in 2009, when people across New Orleans wrote their “love notes to the city, ” and over the past three years, he’s looked into the eyes of thousands. He asks people around the world to share one meaningful message with family, friends and strangers.

Fogarty has also started a non-profit supporting the children and community of New Orleans, Evacuteer.

Jan 16


NOLA Quickfire CocktailJoin other fans of “Top Chef: New Orleans” at a viewing party at Emeril’s Restaurant in New Orleans, January 22 from 8-10 p.m. in the bar area. Guests at the party, which is open to the public, will be treated to a taste of the episode’s winning dish after it is revealed.

Emeril’s team will also release a special “Top Chef”-inspired NOLA Quickfire cocktail ($9), a whiskey cocktail made with Sazerac rye whiskey, triple sec, Peychaud’s, orange bitters, and fresh lemon and grapefruit juice. The night of the party, $1 from sales of the specialty cocktail will be donated to Café Reconcile, a local Emeril Lagasse Foundation (ELF) beneficiary. ELF will also match the donation from the evening.

Follow Chef Emeril Lagasse’s live tweets during the episode using the hashtag #EmerilsNOLA. Follow Emeril on Facebook, Twitter at @Emeril or Instagram at @ChefEmeril.

Further information is available at

Dec 20


Learn about Emeril Lagasse Foundation’s work through this video shown at Carnivale du Vin 2014. A big thank you to Linton Media for producing this wonderful video!

Nov 20


The 9th Annual Carnivale du Vin and 3rd Annual Boudin, Bourbon & Beer Draw Thousands of Patrons in Support of Children’s Causes

NEW ORLEANS (November 19, 2013) – It was a culinary celebration of massive proportions in New Orleans as the Emeril Lagasse Foundation (ELF) hosted its annual fundraising weekend which raised $2.25 million.  Festivities kicked off with the casual indoor/outdoor food festival, Emeril Lagasse Foundation’s Boudin, Bourbon & Beer on November 8th.  Co-chaired by Emeril Lagasse, Mario Batali and Donald Link, the Southern Louisiana-inspired event drew over 4,000 people to New Orleans’ Warehouse District. The following evening, the Foundation hosted the sold-out Emeril Lagasse Foundation’s Carnivale du Vin, its annual premier wine auction and black tie gala dinner. Funds raised at both events go to the Emeril Lagasse Foundation, which supports children’s educational programs, life skills development initiatives, culinary training, and cultural enrichment in New Orleans and the Gulf south.

“This year marked a record-breaking year for fundraising for the Foundation through these fantastic events,” says Emeril Lagasse. “I’m so grateful to all the participating chefs, vintners, sponsors, and the New Orleans community for their continued support. Because of their efforts and generosity, we are able to make a significant difference in children’s lives in our community.”

Adorned in cowboy boots and other casual garb, guests flocked to The Foundry and adjoining streets for Boudin, Bourbon & Beer, where they sampled boudin and artisan sausage from over 40 local and visiting chefs, including John Currence, Kelly English, Michael Gulotta, Justin Devillier, Sue Zemanick, Susan Spicer, and Ed Lee. The beer, bourbon, and wine flowed with an array of craft brews and special casks from sponsor Abita Beer, specialty cocktails from sponsor Buffalo Trace, and wine by Au Bon Climat, Justin Vineyards, and Landmark Vineyards. FIJI provided water throughout the evening.

Guests were greeted by the sounds of the St. Claude Serenaders as they entered the venue.  Packway Handle Band kicked things off on the Rouses entertainment stage, followed by Holy Ghost Tent Revival, and Lost Bayou Ramblers. The fest closed out with an amazing performance from rock musician Grace Potter, lead vocalist and multi-instrumentalist of Grace Potter & the Nocturnals.

Just when patrons thought it couldn’t get any better, they were met with a little bit of lagniappe throughout the night, including a special performance by the 610 Stompers, a cigar bar by New York-based Nat Sherman, celebrity bartenders John Besh and Aarón Sánchez showcased their skills at the “pig pen” saloon, a smartphone silent auction with packages from Domenica, Martinique Bistro, Patois, and Calcasieu, merchandise this year from hats to posters, and a People’s Choice ballot with a drawing for a trip offered by Visit Florida.  The People’s Choice was a tie between Emeril Lagasse and Tory McPhail, both recipients of James Beard Awards this past year.

The following evening, ELF kicked it up a notch with its 9th Annual Carnivale du Vin held at the Hyatt Regency New Orleans. The high-end affair lured over 700 guests dressed in formal attire to the downtown hotel for an unforgettable night of fine wine, fantastic food, dynamic décor, and electrifying entertainment.

Patrons were welcomed to the Bacchus Reception with a glass of champagne from Louis Roederer and a beautiful display of its limited edition bottle of Cristal Jeroboam, valued at $26,000. During the reception, supporters sampled bites from guest chefs John Besh, Aarón Sánchez, Cat Cora, and Rick Moonen, each paired with a wine from Krewe du Vin Bacchus, Chuck Wagner with Wagner Family of Wine. Chuck was joined by his children Charlie Wagner II and Jenny Wagner. The honorees for the evening were Allison and Dan Kosta with Kosta Browne vineyard. Guest chefs were also paired with children from ELF beneficiaries, including NOCCA, Liberty’s Kitchen, Edible Schoolyard, and Café Reconcile.

Guests then enjoyed a spectacular four-course dinner prepared by the Emeril team and paired with wine from Cakebread Cellars, Williams Selyem, Pride Mountain Vineyards, and Roederer Estate.

Emeril’s signature dinner included an amuse bouche of yellow fin tuna soppressata from Emeril’s Delmonico, and then launched into the four-course meal of Alaskan king crab leg, lasagna Bolognese, pancetta wrapped moulard duck breast, and a dessert “storm” of banana cream pie crepes and chocolates by Chef Jacques Torres, and assorted cheeses from St. James Cheese Co.

Throughout the night, guests were able to peruse a silent auction ranging from items including nine limited edition bottles of Revelation Pinot Noir by Williams Selyem and Jonathan Cain from Journey, including a signed guitar, a tour, tasting and dinner for eight guests at Bevan Cellars, and a week-long stay in a private home on Bald Head Island.  Grace Potter, who was at the gala with husband and drummer Matt Burr, offered up the guitar played at Boudin, Bourbon & Beer the night before, personalizing her signature on stage for the lucky bidder of $20,000.  ELF Board Member Mark Romig emceed the evening and set the stage for a touching photo presentation by Robert X. Fogarty entitled “Dear World, Dear Emeril Live.”  Other speakers included Bacchus Chuck Wagner, ELF Board Member Paul Frank, and Emeril and Alden Lagasse.  The live auction was led by Ursula Hermacinski and showcased exquisite wines and unique travel experiences. Bidding wars were prevalent over popular items such as a trip to Santa Barbara to Au Bon Climat winery, a taco dinner by “Johnny Sánchez” with John Besh and Aarón Sánchez, and a painting by guest artist Kristen Wolfson featuring art from St. Michael Special School students.  The 8th annual birthday weekend celebration with Emeril and Sammy Hagar – this year in Maui – received the highest bid of the night at $130,000.  The package has raised a total of $1.18 million over the last eight years.

“The weekend was very special for Emeril, Alden and their family,” says ELF Executive Director Kristin Shannon.  “From visiting St. Michael’s on Friday to seeing the students perform on their new stage to having lunch at Café Reconcile and hearing success stories to seeing Emeril and Alden sharing in the Carnivale du Vin program with their parents, their children and their extended families in attendance, proved to be very heartwarming for everyone involved.  The Foundation staff did an amazing job, and the funds raised will help us continue to support important initiatives and programs in New Orleans and the Gulf South.”

For more information on Boudin, Bourbon & Beer and Carnivale du Vin, please visit and

About Emeril Lagasse Foundation:

Established in 2002 as the realization of Emeril Lagasse and his wife Alden Lagasse’s dream to improve the quality of young people’s lives, Emeril Lagasse Foundation (ELF) supports children’s education and non-profit organizations with culinary, nutrition, garden, arts and life skills programs. Since 2003, ELF has distributed more than $5.5 million in grants for children’s charities. Projects funded by the Foundation include an outdoor classroom, gardens, fresh foods cafeteria and teaching kitchen at Edible Schoolyard New Orleans, an accessible learning kitchen for special needs students at St. Michael Special School, a four-year culinary arts program for high school students at New Orleans Center for Creative Arts, the Emeril Lagasse Foundation Hospitality Center at Café Reconcile, and hospitality training at Liberty’s Kitchen for at-risk youth preparing healthy school meals. Each fall, the foundation hosts its signature annual fundraiser, Emeril Lagasse Foundation’s Carnivale du Vin, which ranks among the “Top Ten U.S. Charity Wine Auctions” in Wine Spectator magazine. The Foundation introduced charity indoor/outdoor food and music fest, Emeril Lagasse Foundation’s Boudin, Bourbon & Beer in 2011. In 2013, Emeril Lagasse was honored as the James Beard Foundation Humanitarian of the Year. For more information, visit