Search results
Results from the WOW.Com Content Network
Emeril John Lagasse III (/ ˈ ɛ m ə r əl l ə ˈ ɡ ɑː s i / EM-ə-rəl lə-GAH-see; born October 15, 1959) [1] is an American celebrity chef, restaurateur, television personality, cookbook author, and National Best Recipe award winner for his "Turkey and Hot Sausage Chili" recipe in 2003.
A collaboration with his son E.J. Lagasse, who has taken over as chef patron of the flagship Emeril's, 34 is described as his family's love letter to Portugal.
Named 34 Restaurant & Bar, he and his son, chef E.J. Lagasse, 21, plan a concept that is a love letter to their Portuguese heritage. The number name reflects that father and son are the 3rd and ...
On October 23, Emeril Lagasse will debut 34 Restaurant & Bar, his first opening in New Orleans in over eight years and the celebrity chef's first Portuguese concept. For the city of New Orleans ...
How to Boil Water is an American television program. One of the first shows on the Food Network, it began broadcasting in 1993 and was first hosted by Emeril Lagasse.The focus of the show is simple cooking, as the show's title suggests, and is directed at those who have little cooking skill or experience.
Lagasse or Lagassé is a surname. Notable people with the surname include: Bob Lagassé, Canadian politician; Emeril Lagasse (born 1959), American celebrity chef; Jan Lagasse, American curler; Janet Lagasse, American tennis player; Jeannette Boudreault-Lagassé (born 1941), Canadian writer; Louis Lagassé (born 1947), Canadian businessman
A four-time Emmy winner, in 2015, Flay became the first TV chef to earn a star on the Hollywood Walk of Fame. Larry Busacca/Getty Images for NYCWFF // Getty Images #8.
Essence of Emeril is a cooking show hosted by celebrity chef Emeril Lagasse that aired on Food Network from 1994 until 2007. It was half-hour show which aired on weekends. [1]In each episode, Emeril shared with his viewers some of his 'kicked-up' recipes, similar to those on Emeril Live, but with a far calmer demeanor and quieter tone, and usually without the trademark apron that had become ...