Emeril Lagasse Foundation

FOOD & WINE’S “CHEFS MAKE CHANGE” COALITION BRINGS TEN SUPERSTAR CHEFS TOGETHER TO RAISE ONE MILLION DOLLARS FOR CHARITY 

Please consider a donation to Emeril Lagasse Foundation to help at-risk kids and get a free recipe booklet from FOOD & WINE.

New York, NY (January 10, 2012) –- Today FOOD & WINE announces the launch of “Chefs Make Change” (CMC), a coalition of ten superstar chefs. CMC aims to raise one million dollars for the chefs’ charities, an amount that represents approximately one dollar for each FOOD & WINE subscriber. “‘Chefs Make Change’ brings together ten amazing chefs in the belief that the power of ten is exponentially greater than the power of one,” says FOOD & WINE Editor in Chief Dana Cowin.

The CMC campaign will be supported by a significant social media campaign driving people to the FOOD & WINE Facebook page, from which they can donate directly to any of the ten chefs’ charities. The chefs will participate in Kitchen Insider chats on the Facebook page between January 10^th and February 15^th. On February 1st from 3:00pm-4:00pm EST, a Twitter party with the chefs and Dana Cowin @fwscout will take place on @fandw using hashtag #ChefsMakeChange. Anyone can join by following @fandw and #ChefsMakeChange.

The February 2012 issue of FOOD & WINE, on newsstands January 13th, will include interviews with the chefs about their charities along with delicious, healthy and affordable recipes inspired by each chef’s cause. Dishes include Alice Waters’s Hummus with Whole Wheat Flatbreads, Rick Bayless’s Mushroom and Goat Cheese Tortas, and José Andrés’s Garlicky Potatoes, Green Beans and Cauliflower.

“FOOD & WINE is always tracking trends in the food world, and one trend we’ve definitely noticed is chefs launching their own foundations to help people in need—kids, families, farmers, communities,” says Cowin. “Our story in the February issue shares this trend with our readers and offers excellent recipes that are in sync with each chef’s mission.”

FOOD & WINE’s “Chefs Make Change” Charities

José Andrés: World Central Kitchen Helps feed countries in crisis worldwide using sustainable cooking methods.

Dan Barber: Stone Barns Center for Food and Agriculture Trains young farmers to improve the way America eats and farms.

Mario Batali: Mario Batali Foundation Helps feed, protect, educate and empower children.

Rick Bayless: The Frontera Farmer Foundation Promotes small, sustainable farms serving the Chicago area by providing them with capital development grants.

Cat Cora: Chefs for Humanity Reduces hunger worldwide by supporting humanitarian relief and promoting nutrition education.

Emeril Lagasse: Emeril Lagasse Foundation Inspires underprivileged kids with the power and possibility of food.

Michel Nischan: Wholesome Wave Helps underserved communities become the heroes of a changed food system through personal choice.

Art Smith: Common Threads Teaches low-income children the importance of nutrition and physical well-being and fosters an appreciation of cultural diversity through after-school cooking programs.

Bill Telepan: Wellness in the Schools Inspires healthy eating and fitness as a way of life for public school students.

Alice Waters: The Edible Schoolyard Project Transforms the health and values of children by building a food curriculum for schools.

What the Superstar Chefs Say About “Chefs Make Change”

“For as long as I can remember, charitable work has been a part of my world. I’m thrilled that FOOD & WINE is recognizing the philanthropic efforts of chefs,” says Mario Batali. “It’s a testament to the work of far more than just ten of us; it reflects the charitable endeavors of so many in our industry.”

“I’m honored to be part of this amazing coalition of chefs and grateful to FOOD & WINE for getting behind this powerful initiative. As my foundation marks 10 successful years of raising money for underserved children, I’m even more energized to raise awareness for all of these chefs charities and, most importantly, raise dollars that will create life-changing opportunities in a child’s future,” says Emeril Lagasse.

“It turns out that chefs (and anyone who cares about eating) are change agents. These causes, with FOOD & WINE’s support, recognize this power and capitalize on it to ensure a delicious future,” says Dan Barber.

“We as chefs are givers and pleasers by nature. There is something so gratifying in feeding people,” says Art Smith. “We founded Common Threads after the shock of 9/11, which made us think about the importance of bringing children together and teaching them to celebrate different cultures. As a chef, I feel compelled and committed to support community efforts. Food is a common thread; we all love, speak and understand food. With the help of your donations, we can teach and empower more of today’s youth across the nation.”

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 About FOOD & WINE:

FOOD & WINE is the modern, stylish, trend-spotting, talent-seeking epicurean brand. Created by American Express Publishing, the luxury-lifestyle authority, FOOD & WINE includes a monthly magazine with a circulation of 925,000, a books division and foodandwine.com, with updates on Twitter (@fandw) and Facebook.

First Annual Boudin & Beer Featured Abita Beer, Top Chefs, New Orleans Spirits and Louisiana Flavor

NEW ORLEANS (November 23, 2011) – At Emeril’s 7th annual Carnivale du Vin, over 700 guests from across the country gathered in New Orleans for an evening of food, wine and giving on November 12 to raise over $1.8 million for children’s charities.

New this year, Emeril Lagasse Foundation introduced Boudin & Beer, a nighttime food and music celebration that was held at The Foundry and outdoors in the historic Warehouse District on November 11. Boudin & Beer, presented by Abita Beer, hosted 1500 guests and showcased 30 talented chefs, paying homage to Louisiana’s food culture and local flavor.

“I can’t thank our chefs enough for donating their time and talents and everyone who attended this year’s events for their incredible generosity to the Foundation,” said Emeril Lagasse. “I’m so thankful to our chefs, winemakers, sponsors and loyal supporters who come back year after year for Carnivale du Vin and for our local friends who helped make our very first Boudin & Beer such a huge hit. Thank you for continuing to give back to this community and improving the lives of our next generation of young people.”

The funds raised at Carnivale du Vin and Boudin & Beer benefit Emeril Lagasse Foundation’s year-round programming and community initiatives, which promote mentorship, education and the arts. To date, the Foundation has granted $5 million to children’s causes in the New Orleans region to support programs including the recently completed Emeril Lagasse Foundation Culinary Arts Studio at New Orleans Center for Creative Arts (NOCCA). The Foundation also provided funding to Second Harvest Food Bank for more than 130,000 nutritious summer meals for hungry school-aged children.

Major sponsors of Carnivale du Vin were the New Orleans Convention Center, American Airlines, Flight Options, Republic National Distributing Co., and Wine Spectator. Major sponsors of Boudin & Beer were presenting sponsor Abita Beer, The Foundry, Presqu’ile Wine and Republic National Distributing Co. Supporting sponsors include Goldring Family Foundation, Viking and Rouses Markets.

Emeril’s Boudin and Beer was co-hosted by chefs Mario Batali and Donald Link. From cowboy boots, hay stacks and haute sausages, to Louis Roederer’s Brut Premier champagne and Presqu’ile wines, Boudin & Beer embodied the essence of Louisiana’s culinary heritage, with New Orleans artist Alex Beard’s iconic original pig artwork providing inspiration for the event’s theme and décor.

The sold-out event featured 14 varieties of Abita Beer, The Glenlivet Scotch (5 marks – 12, 15, 16, 18, and 21-year), Nat Sherman cigars, as well as specialty cocktails – “Moscow Mule” made with Plymouth Gin, “Sazerac Cocktail” with Sazerac Rye, and “Southern Buck” made with Buffalo Trace. The menu included traditional and creative twists on boudin, artisan sausages and other rustic Louisiana fare from chefs Frank Brigtsen, Paul Prudhomme, Susan Spicer and Sue Zemanick, just to name a few. Patrons fested to the sounds of New Orleans and Cajun musicians – Lost Bayou Ramblers, Gal Holiday & the Honkey Tonk Revue, and The Tin Men.

Carnivale du Vin began as Chef Emeril toasted chefs, vintners, sponsors and this year’s honorary “bacchus,” Dan Kosta of Kosta Browne Winery, whose his 2009 Sonoma Coast Pinot Noir, recently named “#1 Wine of the Year” by Wine Spectator.  The special bottling was lauded by guests as they sipped and savored artisanal hams and cheeses from around the world prepared by chefs from Emeril’s restaurants.

The Carnivale “Krewe du Vin” chefs and vintners comprised the food and wine world’s best – Michael Chiarello, Mario Batali and Mark Ladner, Dean Fearing and Jacque Torres. The visiting chefs were assisted throughout the weekend by culinary arts students from NOCCA.

The four-course wine pairings dinner menu included:

• Michael Chiarello’s Angry Shrimp with White Bean Passatina paired with Foxen Winery’s Santa Maria Valley Chardonnay 2009
• Mario Batali and Mark Ladner’s Agnolotti with Black Truffles and Pecorino di Fossa paired with Williams Selyem’s Russian River Valley Pinot Noir 2005.
• Dean Fearing’s Maple-Black Peppercorn Soaked Buffalo Tenderloin paired with Levy McCelllan’s Napa Valley Red Wine 2005.
• Jacques Torres’ fontaine paired with Au Bon Climat Emeril’s Roots Aleatico 1995.

Before dinner, patrons actively bid in a 140-lot silent auction gallery which featured artwork and luxury goods including New Orleans Saints jerseys signed by star players Roman Harper and Darren Sharper, highly sought-after wines, private dining and unique travel experiences including dinner for four at the James Beard House. The highlight of the evening was a 19-lot live wine auction that attracted the attention of chefs, winemakers and bidders. Popular lots included “Cabo Cowboys,” a trip to Cabo for an indulgent weekend of food and drinks with Emeril and rock-n-roll legend Sammy Hagar, guitars signed by the Eagles, and the top lot of the night – “Harvest Boot Camp” – a winemaking adventure hosted by Dan Kotsa and Emeril Lagasse which sold for $85,000.

After fierce bidding until midnight, guests rocked and rolled to the high-energy sounds of the Eagles famed Glenn Frey and his band.

Next year’s Boudin & Beer and Carnivale du Vin will be held on November 9th and 10th, 2012. For more information on Carnivale du Vin, Boudin & Beer and Emeril Lagasse Foundation, please visit www.carnivaleduvin.com, www.boudinandbeer.com, or www.emeril.org.

Nation’s Top Chefs and Vintners Come Together for a Weekend Celebration of Food and Wine to Support Lagasse’s New Orleans-based Emeril Lagasse Foundation

NEW ORLEANS – September 28, 2011 – Emeril Lagasse and an all-star line-up of the country’s top chefs and vintners return to New Orleans for the Emeril Lagasse Foundation’s 7th Annual Carnivale du Vin. The weekend kicks off Friday, November 11 with Emeril’s first-ever Boudin & Beer, a new outdoor food and music event, presented by Abita Beer and co-hosted by chefs Emeril Lagasse, Mario Batali and New Orleans’ own Donald Link. Named one of the Top Ten U.S. Charity Wine Auctions by Wine Spectator, Carnivale du Vin will be held on Saturday, November 12. The event raised nearly $2 million in 2010 and has invested more than $4 million in non-profits that support children’s causes focusing on culinary arts, school food and nutrition, and arts and education programs.

“This year’s Carnivale weekend is going to be better than ever thanks to all of our wonderful chefs, winemakers and loyal supporters, including my good friends Mario and Donald, co-chairs of our inaugural Boudin & Beer,” says Emeril Lagasse. “We’re excited for everyone to get a taste of the best boudin with great live music and some of Abita’s special brews. It’s going to be an incredible event, but most importantly, we get to celebrate all of the children who benefit from our foundation’s work.”

Over 1,000 people are expected to attend Beer & Boudin, which brings together 20 of the region’s hottest chefs and will feature boudin, artisan sausages and rustic Louisiana fare, boudin experts from the Southern Foodways Alliance, a live New Orleans and Cajun musical line-up, and craft beer from presenting sponsor Abita Brewing Company.

Following the Foundation’s Boudin & Beer is Emeril’s highly-celebrated Carnivale du Vin on Saturday, November 12, a spectacular collaboration of the nation’s top culinary artists. The highlight of the evening is the four-course wine dinner prepared by the ”Krewe du Vin” chefs, paired with incredible wines from the country’s most prestigious winemakers, including featured Honorary “Bacchus,” Dan Kosta of Kosta Browne Winery and his Kosta Browne 2009 Sonoma Coast Pinot Noir.

Guests will also experience the thrill and excitement of bidding in the gala’s silent and live auctions, which will offer an array of rare wines, unforgettable travel experiences, and culinary packages with celebrity chefs. The evening will close with patrons out of their seats and on the dance floor grooving to the sounds of musical legend Glenn Frey of the Eagles.

Major sponsors of Carnivale du Vin include the New Orleans Ernest N. Morial Convention Center, American Airlines, Flight Options, Republic National Distributing Co., and Wine Spectator.

Major sponsors of Boudin & Beer include presenting sponsor Abita Beer, The Foundry, Presqu’ile Wine and Republic National Distributing. Supporting sponsors include Goldring Family Foundation, Viking Culinary Group and Rouses Markets.

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

Daphen Derven, Special Projects Manager of Emeril Lagasse Foundation, along with Natalie Jayroe, President and CEO, of Second Harvest Food Bank of Greater New Orleans and
Acadiana, will present at NOLA Loyola 2011: “Live to Eat”, a scholarly symposium of presentations, food, entertainment at Loyola University on Friday, September 30. Their panel, entitled “Food and Social Justice in New Orleans: A Plenary Session on Fighting Hunger,” takes place from 10:30-11:30 a.m.

The daylong celebration of New Orleans food is free and open to the public and begins at 9 a.m in Monroe Library. The event will include panel discussions on topics such as food and justice, culinary history and the sources of the city’s diverse cuisine. Closing out the day will be “New Orleans on a Plate: A Conversation About Legendary Fare,” a discussion with three restaurateurs: Leah Chase of Dooky Chase’s Restaurant, JoAnn Clevenger of the Upperline and Ti Adelaide Martin of Commander’s Palace Restaurant, in Monroe Hall’s Nunemaker Auditorium from 7:30-9 p.m.

ELF’s presentation, “Transforming Hunger in New Orleans,” may be downloaded here.

For a schedule of panelists and more info click here.

Please visit carnivaleduvin.com and boudinandbeer.com to view details of the upcoming November fundraising events which support Emeril Lagasse Foundation all year long.

Artist Alex Beard poses with Kristin Shannon in front of his original painting for this year's Carnivale du Vin Weekend.

Alex Beard created this year’s thematic work inspired by our 7th annual Carnivale du Vin fundraiser’s theme. It is currently on display in his French Quarter Gallery, and will be auctioned at Carnivale du Vin on Nov. 12, 2011.