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Chefs Who Give Back: Emeril Lagasse

Delta Sky Magazine August 2011

Courtesy of Emeril's

The restaurant community has stepped up to the plate to help some of the many causes that need our support.

The Restaurant: Emeril’s, 800 Tchoupitoulas Street, New Orleans

In the Kitchen: He may be the man who coined “Kick it up a notch” and “Bam!”, but Emeril Lagasse has the chops to back up his larger-than-life persona. After a seven-year stint at New Orleans’ iconic Commander’s Palace, Lagasse unveiled Emeril’s, an upscale take on Cajun and Creole cuisine in NOLA’s warehouse district. Twenty-one years and 12 additional restaurant concepts later, the original Emeril’s still wows patrons with “New New Orleans” cuisine.

What to Order: The barbecue shrimp appetizer has remained the most popular dish for 20 years and counting, but don’t overlook new adaptations of traditional N’awlins fare, including homemade andouille and boudin or the étouffée of daily market gulf fish.

Giving Back: In 2002, Lagasse launched his namesake foundation (emeril.org) to support children’s educational programs in the communities surrounding his restaurants. To date, the foundation has raised more than $3.2 million to fund summer camps, launch Edible Schoolyard NOLA and create grants providing meals for kids throughout the summer. He’s also partnered with the New Orleans Center for the Creative Arts to establish a four-year culinary arts studio for high school students.

Related:
Chefs Who Give Back: Marcus Samuelsson

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