“Since Emeril entered the culinary scene more than 20 years ago, he’s become one of America’s best-known chef personalities,” said Susan Ungaro, president of the James Beard Foundation. “But what truly sets Emeril apart is his passionate advocacy for youth. Through his own foundation, Emeril makes an incredible impact in communities where his restaurants operate by supporting key educational initiatives and culinary arts programs that create opportunities for children in need.”

Philanthropy has long been an intrinsic part of Emeril’s culture and philosophy. In 2002, he founded the Emeril Lagasse Foundation, which supports nonprofit organizations and educational initiatives that create new opportunities for children, especially for those from disadvantaged circumstances. His work is focused within the communities where Emeril’s restaurants operate. The Emeril Lagasse Foundation tailors its efforts to each community; its work has ranged from creating an outdoor classroom, gardens, and fresh foods cafeteria to a culinary learning center. The Emeril Lagasse Foundation has granted $5.5 million to children’s education and culinary arts programs in New Orleans, Las Vegas, and the Gulf Coast.

Thank you, Chef Emeril, for inspiring our hearts, growing our minds and feeding our souls.

New Orleans, LA, March 8, 2013,

The inspiration of Fr. Harry Tompson, Craig Cuccia, and Tim Falcon, Café Reconcile has been a cornerstone of economic and youth development in New Orleans’ Central City neighborhood for over 15 years.  The expanded facility includes more than 17,000 square feet of new programming space, made possible through the generosity of the Emeril Lagasse Foundation, Shell, Credit Suisse, the Goldring and Woldenberg Foundations, the New Orleans Redevelopment Authority, the State of Louisiana, the US Department of Health and Human Services, and many other committed investors.

According to Glen Armantrout, CEO of Café Reconcile, “The anticipation has been building as the community has become aware of major improvements at Café Reconcile, and we could not be more excited to reopen our doors.  We’ve missed our customers and, most of all, our students.  We are humbled by the continued support of our many friends throughout this long process and we thank you for welcoming us back.  Our space has changed dramatically, but our commitment to ending the cycle of poverty, prejudice and fear has not; we look forward to reaching more of the city’s young adults through our expanded services.”

“The youth served by Café Reconcile are bright talented people seeking a way to make a difference for themselves.  It is our honor to be a part of making that happen and we are excited about the future impact of these expanded programs,” said Tom Pyburn, Board Chair.  “Don’t forget that we also have the best lunch in town and that patronizing Café Reconcile makes a difference in your community!”

Features of the renovated and expanded facility include:

• Increased capacity of youth served annually (from 160-400)
• Increased seating capacity  by 50% including outdoor dining space for up to 75;
• Two new state-of-the-art  culinary training kitchens
• Off street parking
• The Emeril Lagasse Foundation Hospitality Center provides the  space and technology to accommodate large catering requests as well as banquet space to host large group functions like weddings, business meetings, and other events
• The Shell Family Learning Center offers students and other community members access to parenting classes, literacy and computer skills, and other relevant skills previously not conveniently accessible for our youth.
• Intensive mental health and medical services through in-house counselor and improved referral system
• Direct assistance with housing, childcare, and transportation
• Financial education and planning workshops
• Continuing education programs for graduates
• New after school programs for elementary and middle school students in nutrition and general health

For a look at the new space, stop in for lunch Monday through Friday from 11:00 am – 2:00 pm or consider attending “America’s Hometown Sweets,” a kickoff event for the 5^th annual NOLA Food Fest, featuring desserts from across the country.  Tickets are available at: www.nolafoodfest.com.

To learn more about Café Reconcile, visit: www.cafereconcile.org.

For every person who orders Sierra’s dish, Spicy Lemongrass Grilled Shrimp with Strawberry Glazed Pork Ribs and Strawberry Crab Kimchi, the restaurants will make a donation to NOCCA. For more information about the Culinary Arts program at NOCCA, which has been supported by Emeril Lagasse Foundation since 2007, please visit NOCCAInstitute.com.

“We are thrilled to announce that Emeril Lagasse has been selected as our 2013 Humanitarian of the Year,” said Susan Ungaro, president of the James Beard Foundation. “Since Emeril entered the culinary scene more than 20 years ago, he’s become one of America’s best-known chef personalities.” Ungaro added, “But what truly sets Emeril apart is his passionate advocacy for youth. Through his own foundation, Emeril makes an incredible impact in communities where his restaurants operate by supporting key educational initiatives and culinary arts programs that create opportunities for children in need.”

“I’m humbled and honored to receive the Humanitarian Award from the James Beard Foundation,” said Emeril Lagasse. “Over ten years ago, I founded the Emeril Lagasse Foundation with the hope of giving back by exposing young people to the culinary arts—especially those who come from disadvantaged backgrounds. Over the years we’ve stayed true to our core values of education, mentorship, passion, creativity, self-discipline. I’m incredibly proud of the work we’ve done, the lives we’ve touched, and I’m deeply grateful to my many friends who have contributed their support along the way. I look forward to continuing on this path for years to come.”

Philanthropy has long been an intrinsic part of Emeril’s culture and philosophy. In 2002, he founded the Emeril Lagasse Foundation, which supports nonprofit organizations and educational initiatives that create new opportunities for children, especially for those from disadvantaged circumstances. His work is focused within the communities where Emeril’s restaurants operate. The Emeril Lagasse Foundation tailors its efforts to each community; its work has ranged from creating an outdoor classroom, gardens, and fresh foods cafeteria to a culinary learning center. The Emeril Lagasse Foundation has granted over $5.3 million to children’s education and culinary arts programs in New Orleans, Las Vegas, and the GulfCoast. In March 2011, Emeril dedicated the Emeril Lagasse Foundation Culinary Arts Studio at the New OrleansCenter for the Creative Arts (NOCCA), which offers high school students a four-year culinary arts program with a first of its kind master-apprentice curriculum, developed in partnership with Emeril’s alma mater Johnson & WalesUniversity. Throughout the past ten years, the Emeril Lagasse Foundationhas partnered with a range of influencers to host unique, charitable events including an educational cooking concert with Wynton Marsalis; a luncheon with Tim McGraw and Faith Hill; “Emeril’s Grand Bam,” a charity tennis exhibition match between Andre Agassi and Andy Roddick; and Carnivale du Vin, an annual gala which has been attended by world-renowned chefs like Mario Batali and Wolfgang Puck. The most recent addition is an outdoor festival celebration called Emeril’s Boudin & Beer, which in its second year welcomed over 50 chefs and 3000 guests from across the country for a casual block party celebrating Louisiana’s food heritage.

Emeril opened the iconic Emeril’s Restaurant in 1990 and instantly drew ecstatic praise from the New Orleans locals and critics alike. Following the success of Emeril’s Restaurant, Emeril went on to open 13 establishments, including NOLA in 1992, Emeril’s New Orleans Fish House at the MGM Grand Hotel in Las Vegas in 1995; the reopening of the classic Emeril’s Delmonico in New Orleans in 1998; Emeril’s Orlando at Universal Studios and Delmonico Steakhouse in Las Vegas in 1999; Emeril’s Tchoup Chop at Universal Studios in 2002; Table 10 at The Palazzo in Las Vegas in 2008; Emeril’s Chop House, Burgers And More by Emeril and Emeril’s Italian Table at the Sands Casino Resort Bethlehem in Pennsylvania in 2009; and e2 emeril’s eatery in Charlotte, N.C. in 2012. Not limited to the restaurant business, Emeril is also an incredibly successful television personality. Anchored by Essence of Emeril and Emeril Live!, two hit series on the Food Network, Emeril is the food correspondent for Good Morning America and has appeared on everything from HBO’s Treme to Bravo’s Top Chef. Most recently, he launched Emeril’s Florida, which airs on the Cooking Channel. In addition to his media schedule and restaurants, Emeril has his own cooking related product lines including Emerilware cookware, spices, and cutlery. He is also the author of 17 bestselling cookbooks, such as Emeril’s New New Orleans Cooking (1993), Louisiana Real and Rustic (1996), Every Day’s a Party (1999) and Emeril’s Kicked- Up Sandwiches (2012).  Emeril has received two previous awards from the James Beard Foundation: He was inducted into the Who’s Who in 1989 and won the Best Chef: Southeast award in 1991.  Additionally, Emeril was honored at the annual James Beard Foundation event Chefs & Champagne in 2011.

The James Beard Foundation Awards are the nation’s preeminent recognition program honoring professionals in the food and beverage industries. The Awards celebrate outstanding achievement in each of the following categories: Restaurants and Chefs, Books, Journalism, Restaurant Design and Graphics, Broadcast Media, and special achievement awards. The recipient of the Humanitarian of the Year Award is selected by the James Beard Foundation Awards Committee, which consists of the chairperson from each individual Awards program, members of the Foundation’s Board of Trustees, and members at large.

On Monday, March 18, 2013, the Foundation will announce the final nominees for all Award categories during a press brunch at the historic Lowndes Grove Plantation in Charleston, South Carolina. Nominations will also be announced live via the Foundation’s Twitter feed at twitter.com/beardfoundation.

On Friday, May 3, 2013, the James Beard Foundation Book, Broadcast & Journalism Awards Dinner, an exclusive event honoring the nation’s top cookbook authors, culinary broadcast producers and hosts, and food journalists, will take place at Gotham Hall in New York City.

On Monday, May 6, 2013, the James Beard Foundation Awards Ceremony and Gala Reception will take place at Lincoln Center’s Avery Fisher Hall in New York City. During the event, which is open to the public, awards for the Restaurant and Chef and Restaurant Design and Graphics categories will be handed out, along with special achievement awards including Humanitarian of the Year, Lifetime Achievement, Who’s Who, and the America’s Classics award honorees. A gala reception will immediately follow, featuring top culinary talents from across the country serving dishes that reflect this year’s Awards theme, “Lights. Camera. Taste! Spotlight on Food & Film,” a tribute to the role food plays in America’s most iconic films. Tickets to the May 6 Awards ceremony and gala reception will go on sale on March 18, 2013, and can be purchased at jbfawards.com or through the Awards Box Office at 914.231.6180.

The 2013 James Beard Foundation Awards are presented with support by the following partners: Premier Sponsors: All-Clad Metalcrafters, Lenox Tableware and Gifts; Supporting Sponsors: Acqua Panna® Natural Spring Water, The Coca-Cola Company, Delta Air Lines, Lavazza, S.Pellegrino® Sparkling Natural Mineral Water, Southern Wine & Spirits of New York, Stella Artois®, Valrhona; Gala Reception Sponsors: Ecolab, Rums of Puerto Rico; and with additional support from BB&T Charleston Wine + Food Festival® and Chefwear. *Sponsors listed are current as of release date.

About the James Beard Foundation

Founded in 1986, the James Beard Foundation is dedicated to celebrating, nurturing, and preserving America’s diverse culinary heritage and future. A cookbook author and teacher with an encyclopedic knowledge about food, James Beard, who died in 1985, was a champion of American cuisine. He helped educate and mentor generations of professional chefs and food enthusiasts, instilling in them the value of wholesome, healthful and delicious food. Today, the Beard Foundation continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships to culinary schools, publications, chef advocacy training, thought-leader convening, and by maintaining the historic James Beard House in New York City’s Greenwich Village as a “performance space” for visiting chefs. In September of 2012, the Foundation launched the Diplomatic Culinary Partnership with the U.S. Department of State’s Office of Protocol and helped create the American Chef Corps as a way to champion American chefs abroad, promote American food products and foster an interest in American culinary culture and history through international programs and initiatives. For more information, please visit www.jamesbeard.org. Find insights on food at the James Beard Foundation’s blog Delights & Prejudices. Join the James Beard Foundation on Facebook. Follow the James Beard Foundation on Twitter.

Happy New Year! Emeril Lagasse Foundation thanks you for helping make our first 10 years so meaningful. The Foundation has invested over $5 million in improving the lives of kids who need it most. Emeril Lagasse Foundation makes innovative educational programs possible.

NEW ORLEANS (November 14, 2012) – At the Emeril Lagasse Foundation’s 8th Annual Carnivale du Vin on Saturday, November 3, over 600 guests joined the country’s premiere chefs, vintners, and musical entertainment at the New Orleans Convention Center for the Foundation’s signature annual gala and wine auction. Emeril’s Carnivale fundraising weekend was kicked off by the second annual Boudin & Beer, an indoor/outdoor food and music festival that celebrated all things Louisiana at the Foundry on Friday, November 2.

This year’s Carnivale du Vin raised over $2.2 million to support the Emeril Lagasse Foundation’s year-round efforts to transform the lives of children in New Orleans and the Gulf South. Now celebrating its tenth anniversary, the Foundation supports children’s causes focusing on culinary arts, school food and nutrition, and arts and education programs. The Foundation’s efforts have supported initiatives including the NOCCA Culinary Arts Studio, Emeril’s Culinary Center at St. Michael Special School, Café Reconcile, and more.

“I’m blown away by the generosity and support of our friends across the country — thank you to all the chefs, winemakers, sponsors and donors who have helped to make Boudin & Beer and Carnivale du Vin incredibly successful,” says Emeril Lagasse. “It’s a great privilege to give back to the young people in our community, and we all had a great time coming together in support of some very meaningful programs.”

Carnivale weekend was off to an exciting start on November 2 with the second annual Abita Beer Presents Emeril’s Boudin and Beer sponsored by Buffalo Trace. Held at the Foundry, the charity bash was hosted by Emeril Lagasse and honorary co-chairs Mario Batali and Donald Link. At Boudin & Beer, 3,000 guests sampled boudin, each station with a creative culinary approach to this Louisiana staple offered by fifty of the country’s hottest chefs, including the most generous New Orleans chef community that has supported the Emeril Foundation for years. Abita Beer pulled out all the stops featuring their entire product offering of specialty casks, firkins, and craft brews. As for music, Cajun, roots, rock, and country were all represented as guests enjoyed the talents of Drake White, Feufollet, and Red Stick Ramblers, with a special performance by the 610 Stompers.

The Emeril Lagasse Foundation was pleased to see their vision come to reality in every detail, as the small staff worked tirelessly to create a warm and festive atmosphere that would make this festival stand out among local benefits, with the help of many generous sponsors – from the Foundry to the JCPenny Tasting Pavilion to the Abita Beer garden and Rouses entertainment stage, with a Garden & Gun lounge and Buffalo Trace Bourbon Tent in between, the event left no spot on the parking lot outside the Foundry uninhabited. And finishing with a Nat Sherman cigar tent, scotch along with many other specialty bars from Republic, Sammy Hagar’s new Beach Bar Rum, a Sucré gelato truck and Zac Brown Band’s kitchen on wheels, “Cookie,” this block came alive with energy. Thanks to emcees of the night Rita Benson LeBlanc and Mark Romig, the Emeril Lagasse Foundation, sponsors, guest chefs and co-hosts were acknowledged for helping create the best new festival in New Orleans.

The next evening, more than 600 guests attended the sold-out Carnivale du Vin gala and wine auction, with a “Speak Easy Bid Loud” roaring 20’s theme. Flappers dancers, red roses and silver bichon linens accented the La Nouvelle ballroom. The event began with the Emeril’s Bacchus Reception, featuring a special bottling of Pride Mountain Merlot from 2012 Honorary Bacchus Suzanne Pride Bryan, a seafood bar from new sponsor Louisiana Seafood, charcuterie and cheese selections by Michael Chiarello, glasses of Louis Roederer Brut Premier, and white wine from Presqu’ile Winery and Kosta Browne. Chef Emeril and Alden Lagasse toasted Bob Cabral of Williams Selyem in Sonoma, named the 2012 Event Honoree for his kindness and generosity as a devoted member of the “Krewe du Vin.” Earlier this year, Cabral was honored by Wine Enthusiast as the “Winemaker of the Year.”

Guests then enjoyed a spectacular five-course wine pairings dinner prepared by Mario Batali, Joseph Lenn, Tyler Florence, Marc Forgione, Michelle Gayer, Arista Winery, Caymus Vineyards, Roederer Estate, Crocker & Starr and Williams Selyem. The Krewe du Vin of these celebrity chefs were assisted by local students from NOCCA’s culinary program, including NOCCA graduates Grace Treffinger and Janee Taylor who flew in from Chicago and Rhode Island to help.

Highlights from the menu included Batali’s Handmade Orecchiette with Duck Ragu and Black Truffle Fonduta, Forgione’s Veal Tenderloin, Boudin Noir, Pomme Puree, Honeycrisp Apples, and Mustard Gastrique finished with Gayer’s Jarred Forelle Pears with Baked Alaska; Pear Infused Mascarpone Mousse with Pear Granité; and Forelle Pear Gallette, Semifreddo, and Torched Meringue paired, and Bissinger’s delights for mignardises.

The Speak Easy Bid Loud live auction, led by Ursula Hermacinski showcased exquisite wines and unique travel experiences. Popular items included a trip to Blackberry Farm in the Great Smoky Mountains of Tennessee, featuring an extravagant long weekend of food and drinks with Chef Joseph Lenn, Chef Emeril Lagasse, and Jim Clendenen of Au Bon Climat Winery that sold for $100,000; and the 7th annual birthday weekend celebration in Cabo San Lucas with Emeril and Sammy Hagar, which with this year’s $200,000 bid has raised a total of $1,050,000. The “Roaring 20s” evening would not have been complete without Preservation Hall Jazz Band featuring Cassandra Wilson, and the soulful sounds of Trombone Shorty & Orleans Avenue.

View the full anniversary menu online.

New Orleans Gets Ready to Kick Up its Boots on November 2nd with co-hosts Emeril Lagasse, Donald Link, Mario Batali, and 50 of the country’s Best Chefs

NEW ORLEANS – August 7, 2012 – It’s boudin, beer, bourbon, and boots as New Orleans gears up for Emeril Lagasse’s 2nd Annual Boudin & Beer, an indoor/outdoor food and music festival celebrating all- things Louisiana taking place on Friday, November 2, 2012 at The Foundry. The charity bash, presented by Abita Beer and sponsored by Buffalo Trace, is hosted by Emeril Lagasse and honorary co-chairs Mario Batali and New Orleans’ own Donald Link. The event benefits the Emeril Lagasse Foundation, which has granted over $5 million to children’s educational programs, life skills development initiatives, culinary training and cultural enrichment in New Orleans and the Gulf south.

Lagasse, Link and Batali are joined in the jcpenney Tasting Pavilion by 50 of the nation’s hottest chefs spanning from San Francisco to New York, with several of New Orleans’ top chefs represented, cooking up their take on boudin, with specialty items provided by sponsors Rouses and Viking Range Corporation. The beer will be flowing as guests are able to sample an array of craft brews provided by Abita Beer, Louisiana’s largest craft brewer, as well as a selection of bourbons by Buffalo Trace, specialty cocktails by Republic National Distributing Company, and water by FIJI Water. Wine lovers will be able to sip on an assortment of red and white wines from winemaking legend Jim Clendenen from Au Bon Climat Winery in California. Additionally, cigar aficionados will taste the best of famed cigar maker Nat Sherman.

“The success of last year’s Boudin & Beer was astounding,” says Lagasse. “This year we’ve doubled the number of chefs participating and expect over 3,000 people to attend. It’s New Orleans’ newest culinary festival and all for a great cause.”

Festival-goers, many expected to travel to New Orleans and take advantage of promotions through the event’s travel sponsors Hyatt Regency New Orleans and American Airlines, will also enjoy a boudin exhibit by Southern Foodways Alliance. Live musical entertainment will be provided by popular Cajun, New Orleans, and alternative country acts, including Feufollet and Red Stick Ramblers. A special visit from the 610 Stompers, plus exciting games and raffles will keep the fun going!

Creating their renditions of boudin, sausages or rustic pork inspired dishes at Boudin & Beer are some of the nation’s most talked about chefs including: Emeril Lagasse, Mario Batali, Donald Link, Bart Bell (Crescent Pie & Sausage Co.), Scott Boswell (Stella), Frank Brigtsen (Brigtsen’s), Aaron Burgau (Patois), Robert Carter (Carter’s Kitchen, Charleston), Leah Chase (Dooky Chase), Ashley Christensen (Poole’s Downtown Diner, Raleigh), John Currence (City Grocery, Oxford), Craig Deihl (Cypress, Charleston), Brian Deloney (Maddie’s Place, Little Rock), Justin Devillier (La Petite Grocery), Dan Drohan (Otto, New York), Kelly English (Restaurant Iris), Mark Falgoust (Grand Isle), Adolfo Garcia (Riomar, La Boca, a Mano), Michael Gulotta (August), Rusty Hamlin “Cookie” (Zac Brown’s BBQ Truck), Tariq Hanna (Sucré), Chris Hastings (Hot & Hot Fish Club, Birmingham), Mark Ladner (Del Posto, New York), Brian Landry (Borgne), Mike Lata (FIG, Charleston), Josh Laurano (Babbo, New York), Ed Lee (610 Magnolia, Louisville), Lee Leflore (Giardina’s, Greenwood), Phillip Lopez (Root), Joe Maynard (Criollo Restaurant), Tory McPhail (Commander’s Palace), Michelle McRaney (Mr. B’s Bistro), Darin Nesbit (Bourbon House), Alex Pilas (Birreria, New York), Horst Pfeifer (Middendorf’s Seafood Restaurant), Ryan Prewitt (Link Restaurant Group), Andrea Reusing (Lantern, Chapel Hill), Richard Rosendale (Bocuse d’Or), Mitch & Steven Rosenthal (Town Hall, San Francisco), Allison Vines Rushing & Slade Rushing (MiLa), Alon Shaya (Domenica), Alfred Singleton (Dickie Brennan’s Steakhouse), Susan Spicer (Bayona), Michael Stoltzfus (Coquette), Stephen Stryjewski (Cochon Butcher), Ben Thibodeaux (Le Petite Theatre), Andrew Ticer & Michael Hudson (Andrew Michael Italian Kitchen, Memphis), Jack Treuting (Rouses), and Nathanial Zimet (Boucherie).

Boudin & Beer kicks off Emeril’s Carnivale du Vin weekend featuring the 8th Annual Carnivale du Vin gala and charity wine auction on Saturday, November 3rd. This year’s gala will feature a 5 course seated wine pairings dinner for 700 guests from Mario Batali, Marc Forgione, Tyler Florence with Sammy Hagar, Joseph Lenn, Michelle Gayer and vintners Arista Winery, Caymus Vineyards, Chiarello Family Vineyards, Williams Selyem, and Roederer Estate.

Boudin & Beer General Information:

WHEN: Friday, November 02, 2012, 7 p.m. – 11 p.m.

WHERE: The Foundry, 333 St. Joseph Street, New Orleans, LA

TICKETS:
$75 through August 31st; $85 after August 31st
Tickets can be purchased at www.boudinandbeer.com

For more information on Boudin & Beer, Carnivale du Vin and the Emeril Lagasse Foundation, please visit www.boudinandbeer.com, www.carnivaleduvin.com and www.emeril.org.

About Emeril Lagasse Foundation:
Established in 2002 as the realization of Chef Emeril’s dream to improve the quality of young people’s lives, Emeril Lagasse Foundation supports children’s education and non-profit organizations with culinary, nutrition, garden, arts and life skills programs. 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 the Creative Arts, and a culinary learning center for hospitality training for at-risk youth at Café Reconcile. Each fall, the foundation hosts its signature annual fundraiser, 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, Boudin & Beer in 2011. Since 2005, Carnivale du Vin has raised $14 million for children’s charities.