Media Contact:
Elizabeth Ray, ERay@FRLA.org, 850.224.2250 x255
Christina Johnson, Christina@On3PR.com, 850.391.5040

Chef Emeril Lagasse Features Orlando, Winter Park Restaurants and Resort on Emeril’s Florida Latest Episode on National Televised Series

  -Cooking Channel Highlights Central Florida Hot Spots in Third Season-

(Tallahassee, FL) – The Florida Restaurant and Lodging Association (FRLA) is proud to present this week’s episode of Emeril’s Florida airing Sunday, February 1, 2015, at 2:30 p.m. EST on the Cooking Channel. In Sunday’s episode, “Orlando,” celebrity chef Emeril Lagasse visits three unique Central Florida restaurants including Capa in Orlando, and Scratch and East End Market in Winter Park.

“We are thrilled that Chef Lagasse continues to showcase Florida’s unique and exciting establishments that locals and tourists alike may visit,” said Carol Dover, President and CEO of the Florida Restaurant and Lodging Association. “The stories behind the scenes, how these restaurants came about, their menus and the chefs preparing those menus are what really make the show a must-see series.”

Emeril travels to Orlando, one of the great visitor destinations in the world. He begins his visit at newly opened Four Seasons Resort Orlando at Walt Disney World Resort with a stop at Capa their signature rooftop restaurant overlooking the Disney property. He’ll sample some of the Spanish influenced dishes with Chef Tim Dacey. Capa’s diverse offerings “range from freshly shucked oysters and Florida seafood to incredible small plates and expertly grilled cuts. An open kitchen and wood-burning grill allow you to get close to the action, while on the outdoor patio diners enjoy views of the nightly fireworks.”

Next, Emeril travels to Winter Park for a stop at Scratch restaurant. Scratch is a modern American tapas restaurant featuring craft beers and microbrews and small production wineries. It is a family owned and operated business specializing in fresh, locally procured ingredients prepare with both modern and traditional techniques. Friends Ashley Byrd, Michael Roller and Chef Dustin Haney opened Scratch in November 2013.

Then Emeril travels to East End Market a food hub in the city that serves as an incubator for farmers and food artisans who want to start or expand their businesses. Emeril will visit with a cheese storeowner, a craft coffee shop owner and a 7-seat Japanese eatery that’s one of the hardest places to get a reservation in the entire city. Emeril ends the episode preparing another of his Florida seafood favorites, Potato and Florida Lobster Croquette.

The show reruns on Monday, February 2 at 9:30 a.m. EST and Thursday, February 5 at 10:30 a.m. EST.  Please check local listings.

Emeril’s Florida Season Three is a 13-episode series highlighting the Sunshine State through the eyes of Emeril on-location with a focus on food, cooking, events and activities around the state. Throughout the third season, Emeril will be visiting Florida’s top restaurants and resorts. He will also prepare some of his favorite recipes which often will feature some of the best seafood Florida has to offer. The FRLA and VISIT FLORIDA sponsor the series. For additional information on the series, including links to previous episodes, please go to the Cooking Channel website here. For a preview of Sunday’s episode, click here.

Editor’s Note:
For photo and video requests of Emeril Lagasse with local chefs, and recipes of featured dishes, please contact Elizabeth Ray at ERay@FRLA.org or 850.224.2250 x255, or Christina Johnson at Christina@On3PR.com or 850.391.5040.

# # #

About the Florida Restaurant and Lodging Association
FRLA is Florida’s premier non-profit hospitality industry trade association. Our mission is to ‘Protect, Educate and Promote’ Florida’s $76.1 billion hospitality industry which represents 23% of Florida’s economy, $4.6 billion in sales tax revenue, and nearly 1.1 million employees – making it the state’s number one industry. We offer regulatory compliance and food safety training needs (RCS and SafeStaff®); industry developed career-building high school programs (FRLAEF); sponsor the only event in Florida exclusively serving the restaurant and foodservice industry (FR&L Show, October 6-8, 2015 in Orlando); and we safeguard the needs of the hospitality industry by providing legislative advocacy. We represent and serve more than 10,000 independent and household name members, suppliers, and theme parks. For more information

Media Contact:
Elizabeth Ray
FRLA Communications
Director 850.224.2250 x255
ERay@FRLA.org

Hospitality Industry Leaders Headline First Coast Marketing & Operations Conference

– DBPR Secretary, CEO of Firehouse Subs, GM of The Ritz-Carlton to Give Industry Perspective-

(Jacksonville, FL) – The First Coast Chapter of the Florida Restaurant and Lodging Association (FRLA) is proud to host hospitality leaders at its Marketing & Operations Conference in Jacksonville. The event, designed to provide industry insight and inspire businesses to grow, is scheduled for February 18, 2015 at the Ramada Jacksonville/Baymeadows Hotel and Conference Center.

“This event gives employers and employees at every level of the hospitality industry an opportunity to learn from the best of the best,” said Carol Dover, President and CEO of the Florida Restaurant and Lodging Association. “The knowledge to be gained at this Marketing & Operations Conference is truly priceless and will surely encourage businesses in Northeast Florida to build on their successes and recognize the challenges ahead. This is a must attend event.”

Kicking off the conference, Department of Business and Professional Regulation (DBPR) Secretary Ken Lawson will highlight the benefits of public-private partnerships. Prior to his appointment as DBPR Secretary in 2011, Lawson served as Assistant U.S. Attorney for the Middle District of Florida and Assistant Secretary of Enforcement for the U.S. Department of the Treasury.

Drawing on 40 years of experience as both servant and leader, Don Fox, CEO of Firehouse of America, will offer insights during the general session on developing and leading a high performance organization. As CEO, he has been a catalyst for growth, leading the brand from 65 restaurants in 2003, to well over 700 restaurants today.

Then later in the afternoon, James McManemon, General Manager of The Ritz-Carlton, Amelia Island will present “How Do We Go from Good to Great?” McManemon oversees all operations at The Ritz-Carlton, Amelia Island, one of the world’s top resorts according to readers of Travel + Leisure magazine and a resort routinely named to Condé Nast Traveler’s Gold List. McManemon is a 20-year veteran with The Ritz-Carlton Hotel Company.

Additional speakers include: Brenna Dacks, VISIT FLORIDA’s Regional Partnership Manager; Shelly Weir, AH&LA EI Vice President of Domestic Sales; Gil Langley, Amelia Island Tourism Development Council; Paul Astleford, Visit Jacksonville; Richard Goldman, St. Augustine,Ponte Vedra & The Beaches Visitors and Convention Bureau; Tiffany McDonald, CFM Media and William Richardson, Jr, U.S. Department of Labor.

WHAT:
First Coast Marketing & Operations Conference

WHEN:
Wednesday, February 18, 2015 8:30 AM to 5:00 PM
*Registration opens at 7:00 AM
KEYNOTE SPEECHES:
8:30 AM – DBPR Secretary Ken Lawson
12:00 PM – Don Fox: “Seven Keys for Building A High Performing Brand”
2:15 PM – James McManemon: “How Do We Go from Good to Great”

WHERE:
Ramada Jacksonville/Baymeadows Hotel and Conference Center
9150 Baymeadows Road
Jacksonville, FL 32256
(904) 737-1700
*MEDIA INVITED TO ATTEND*

COST: $45 per person: All Day Conference Ticket
$25 per person: Keynote Lunch Ticket

To register for the event, click here. For additional information, please contact Olivia Hoblit at 904-206-5300 or email olivia@seasideameliainn.com. For media RSVP, please contact Elizabeth Ray, FRLA Communications Director at 850.224.2250 x255 or email at ERay@FRLA.org.

# # #

About the Florida Restaurant and Lodging Association
FRLA is Florida’s premier non-profit hospitality industry trade association. Our mission is to ‘Protect, Educate and Promote’ Florida’s $76.1 billion hospitality industry which represents 23% of Florida’s economy, $4.6 billion in sales tax revenue, and nearly 1.1 million employees – making it the state’s number one industry. We offer regulatory compliance and food safety training needs (RCS and SafeStaff®); industry developed career-building high school programs (FRLAEF); sponsor the only event in Florida exclusively serving the restaurant and foodservice industry (FR&L Show, October 6-8, 2015 in Orlando); and we safeguard the needs of the hospitality industry by providing legislative advocacy. We represent and serve more than 10,000 independent and household name members, suppliers, and theme parks. For more information, go to www.FRLA.org and find us on Twitter @FRLAnews, Facebook and YouTube.

Media Contact:
Elizabeth Ray
FRLA Communications Director
850.224.2250 x255
ERay@FRLA.org

Hospitality Industry Leaders Headline First Coast Marketing & Operations Conference
– DBPR Secretary, CEO of Firehouse Subs, GM of The Ritz-Carlton to Give Industry Perspective-

(Jacksonville, FL) – The First Coast Chapter of the Florida Restaurant and Lodging Association (FRLA) is proud to host hospitality leaders at its Marketing & Operations Conference in Jacksonville. The event, designed to provide industry insight and inspire businesses to grow, is scheduled for February 18, 2015 at the Ramada Jacksonville/Baymeadows Hotel and Conference Center.

“This event gives employers and employees at every level of the hospitality industry an opportunity to learn from the best of the best,” said Carol Dover, President and CEO of the Florida Restaurant and Lodging Association. “The knowledge to be gained at this Marketing & Operations Conference is truly priceless and will surely encourage businesses in Northeast Florida to build on their successes and recognize the challenges ahead. This is a must attend event.”

Kicking off the conference, Department of Business and Professional Regulation (DBPR) Secretary Ken Lawson will highlight the benefits of public-private partnerships. Prior to his appointment as DBPR Secretary in 2011, Lawson served as Assistant U.S. Attorney for the Middle District of Florida and Assistant Secretary of Enforcement for the U.S. Department of the Treasury.

Drawing on 40 years of experience as both servant and leader, Don Fox, CEO of Firehouse of America, will offer insights during the general session on developing and leading a high performance organization. As CEO, he has been a catalyst for growth, leading the brand from 65 restaurants in 2003, to well over 700 restaurants today.

Then later in the afternoon, James McManemon, General Manager of The Ritz-Carlton, Amelia Island will present “How Do We Go from Good to Great?” McManemon oversees all operations at The Ritz-Carlton, Amelia Island, one of the world’s top resorts according to readers of Travel + Leisure magazine and a resort routinely named to Condé Nast Traveler’s Gold List.  McManemon is a 20-year veteran with The Ritz-Carlton Hotel Company.

Additional speakers include: Brenna Dacks, VISIT FLORIDA’s Regional Partnership Manager; Shelly Weir, AH&LA EI Vice President of Domestic Sales; Gil Langley, Amelia Island Tourism Development Council; Paul Astleford, Visit Jacksonville; Richard Goldman, St. Augustine,Ponte Vedra  & The Beaches  Visitors and Convention Bureau; Tiffany McDonald, CFM Media and William Richardson, Jr, U.S. Department of Labor.

WHAT:
First Coast Marketing & Operations Conference

WHEN:     
Wednesday, February 18, 2015
8:30 AM to 5:00 PM
*Registration opens at 7:00 AM

KEYNOTE SPEECHES:
8:30 AM – DBPR Secretary Ken Lawson
12:00 PM – Don Fox: “Seven Keys for Building A High Performing Brand”
2:15 PM – James McManemon: “How Do We Go from Good to Great”

WHERE:
Ramada Jacksonville/Baymeadows Hotel and Conference Center
9150 Baymeadows Road
Jacksonville, FL 32256
(904) 737-1700
*MEDIA INVITED TO ATTEND*

COST:
$45 per person: All Day Conference Ticket
$25 per person:  Keynote Lunch Ticket

To register for the event, click here. For additional information, please contact Olivia Hoblit at 904-206-5300 or email olivia@seasideameliainn.com. For media RSVP, please contact Elizabeth Ray, FRLA Communications Director at 850.224.2250 x255 or email at ERay@FRLA.org.

# # #

About the Florida Restaurant and Lodging Association
FRLA is Florida’s premier non-profit hospitality industry trade association. Our mission is to ‘Protect, Educate and Promote’ Florida’s $76.1 billion hospitality industry which represents 23% of Florida’s economy, $4.6 billion in sales tax revenue, and nearly 1.1 million employees – making it the state’s number one industry. We offer regulatory compliance and food safety training needs (RCS and SafeStaff®); industry developed career-building high school programs (FRLAEF); sponsor the only event in Florida exclusively serving the restaurant and foodservice industry (FR&L Show, October 6-8, 2015 in Orlando); and we safeguard the needs of the hospitality industry by providing legislative advocacy. We represent and serve more than 10,000 independent and household name members, suppliers, and theme parks. For more information, go to www.FRLA.org and find us on Twitter @FRLAnews, Facebook and YouTube.

Media Contact:
Elizabeth Ray
FRLA Communications Director
850.224.2250 x255
ERay@FRLA.org

FRLA’s Pinellas Chapter to Showcase Talents of Hometown High School Culinary Students
– 10^th Annual Culinary Student Invitational Scheduled for January 26, 2015 –

(St. Petersburg, FL) – The Florida Restaurant and Lodging Association (FRLA)’s Pinellas Chapter is proud to host its 10^th Annual Culinary Student Invitational. The competition, which features more than 50 high school ProStart students from across Pinellas County, is scheduled for Monday, January 26, 2015 at the Derby Club Restaurant. The teams will be judged on how well they prepare a gourmet meal and a dessert, plus their creativity with designing an edible centerpiece.

“These students are truly the future of Florida’s hospitality industry and we are proud to support them as they craft their skills,” said Carol Dover, President and CEO of the Florida Restaurant and Lodging Association. “This is an event we look forward to every year because it gives students a unique opportunity to showcase their talents in their hometown and to learn from some of best in the business.”

All phases will be timed and judged on nationally based criteria by some of the Tampa Bay area’s top culinary experts including: Chef John Harris of the Sheraton Sand Key, Chef Chris Ponte of Cafe Ponte, Chef Tyson Grant of Parkshore Grill, Vice President of Culinary/Food at HSN Allyson Holt, Chef Ana Granucci of 400 Beach Seafood & Tap House, Executive Sous Chef Alon Hershkowitz of the Renaissance Vinoy and Executive Chef  Karen Gebhardt of the  St. Petersburg Marriott. Following the competition, students will have the opportunity to interact with the culinary mentors to learn more about potential career paths.

The cost to attend the event is $20 per person or $150 per table sponsor. Event details are as follows:

WHAT:
10^th Annual Culinary Student Invitational

WHEN:     
Monday, January 26, 2015
9:15 – 10:30 AM: Competition

11:15 AM – 12:30 PM: Derby Lane Buffet Lunch

WHERE:     

Derby Club Restaurant
10490 Gandy Boulevard
St. Petersburg, 33702

*Media is invited to attend

To register for the event, please email at dannette@FRLA.org or click here to see the event flyer.

# # #

About the Florida Restaurant and Lodging Association
FRLA is Florida’s premier non-profit hospitality industry trade association. Our mission is to ‘Protect, Educate and Promote’ Florida’s $76.1 billion hospitality industry which represents 23% of Florida’s economy, $4.6 billion in sales tax revenue, and nearly 1.1 million employees – making it the state’s number one industry. We offer regulatory compliance and food safety training needs (RCS and SafeStaff®); industry developed career-building high school programs (FRLAEF); sponsor the only event in Florida exclusively serving the restaurant and foodservice industry (FR&L Show, October 6-8, 2015 in Orlando); and we safeguard the needs of the hospitality industry by providing legislative advocacy. We represent and serve more than 10,000 independent and household name members, suppliers, and theme parks. For more information, go to www.FRLA.org and find us on Twitter @FRLAnews, Facebook and YouTube.

Media Contact:
Elizabeth Ray, ERay@FRLA.org, 850.224.2250 x255
Christina Johnson, Christina@On3PR.com, 850.391.5040

Chef Emeril Lagasse Features His Favorite Waterfront Restaurants on Latest Emeril’s Florida Episode

  – Restaurants in Tampa, Jacksonville and Miami Beach Highlighted on National TV –

(Tallahassee, FL) – The Florida Restaurant and Lodging Association (FRLA) is proud to present this week’s episode of Emeril’s Florida airing Sunday, January 25, 2015, at 2:30 p.m. EST on the Cooking Channel. In Sunday’s episode, “Waterfront Favorites,” celebrity chef Emeril Lagasse visits three of his beloved waterfront restaurants in the state. Emeril rounds out the episode cooking marinated crab claws.

“Restaurants are such an important part of our local communities here in Florida,” said Carol Dover, President and CEO of the Florida Restaurant and Lodging Association. “We encourage everyone to taste true Florida-fare at these unique dining destinations that are just a small sample of the many waterfront restaurants offered in the Sunshine State.”

Emeril’s first stop on the “Waterfront Favorites” episode is Ulele, located on the Hillsborough River in Tampa. Richard Gonzmart, of the Columbia Restaurant Group, created this unique restaurant in an old water works building. Ulele is inspired by Gonzmart’s interest in Florida’s rich Native American culture and tribal influences are shown in the cuisine, structure, and other nuances at the restaurant. Costing $8 million, Ulele was completely redone in the same style as the original structure down to the window fixtures which were replicated by a local artist. The cuisine is as local as possible and the restaurant serves strictly Florida beef though relationship Richard has with a 4^th generation Florida cattle rancher. Emeril sits down with Richard to get the story behind Ulele and tries some of their signature dishes.

Emeril then travels to Jacksonville Beach in Northeast Florida to Marker 32, which has been a favorite of locals and visitors since it opened in 1992. While it has a casual feel, Marker 32 is a fine-dining restaurant and has been recognized with numerous awards over the years. The philosophy of Owner and Executive Chef Ben Groshell is simple. He uses fresh, local seafood and makes everything from scratch. That formula has been a successful one and Chef Ben and his team have created long-standing relationships with local anglers and distributors to secure the freshest fish from the Atlantic and Gulf sides of the state. Emeril and Chef Ben sample some of the restaurant favorites including Herb-Grilled Trigger Fish; Cast Iron Seared Mangrove Snapper; and M32 Broiled Oysters.

On his third and final stop in the “Waterfront Favorites” episode, Emeril heads south to Miami Beach to Monty’s Sunset. As the name implies, the restaurant is known for its sunsets, but since Matthew and Tricia Johnson took over the establishment, it is now making a name for itself with its impeccable food. Monty’s Sunset boasts a spacious, newly renovated interior and a large outdoor terrace that includes a new 20-foot raw bar alongside a pool and cabana. The menu was also recently redone by former Top Chef alum, Josie Smith-Malave, who worked at Monty’s in 1996. Emeril meets poolside with Matthew and Tricia and tastes some of Monty’s Sunset’s latest offerings that include Stone Crab, Oysters and Peel-and-Eat Jumbo Shrimp; Whole Fried Yellowtail Snapper with Ponzu Sauce; Lobster BLT; and Key Lime Pie.

The show reruns on Monday, January 26 at 9:30 a.m. EST and Thursday, January 29 at 10:30 a.m. EST.  Please check local listings.

Emeril’s Florida Season Three is a 13-episode series highlighting the Sunshine State through the eyes of Emeril on-location with a focus on food, cooking, events and activities around the state. Throughout the third season, Emeril will be visiting Florida’s top restaurants and resorts. He will also prepare some of his favorite recipes which often will feature some of the best seafood Florida has to offer. The FRLA and VISIT FLORIDA sponsor the series. For additional information on the series, including links to previous episodes, please go to the Cooking Channel website here. For a preview of Sunday’s episode, click here.

Editor’s Note:
For photo and video requests of Emeril Lagasse with local chefs, and recipes of featured dishes, please contact Elizabeth Ray at ERay@FRLA.org or 850.224.2250 x255, or Christina Johnson at Christina@On3PR.com or 850.391.5040.

# # #

About the Florida Restaurant and Lodging Association
FRLA is Florida’s premier non-profit hospitality industry trade association. Our mission is to ‘Protect, Educate and Promote’ Florida’s $76.1 billion hospitality industry which represents 23% of Florida’s economy, $4.6 billion in sales tax revenue, and nearly 1.1 million employees – making it the state’s number one industry. We offer regulatory compliance and food safety training needs (RCS and SafeStaff®); industry developed career-building high school programs (FRLAEF); sponsor the only event in Florida exclusively serving the restaurant and foodservice industry (FR&L Show, October 6-8, 2015 in Orlando); and we safeguard the needs of the hospitality industry by providing legislative advocacy. We represent and serve more than 10,000 independent and household name members, suppliers, and theme parks. For more information, go to www.FRLA.org and find us on Twitter @FRLAnews, Facebook and YouTube.

Media Contact:
Elizabeth Ray, ERay@FRLA.org, 850.224.2250 x255
Christina Johnson, Christina@On3PR.com, 850.391.5040

Chef Emeril Lagasse Highlights Space Coast Restaurants on National TV

(Tallahassee, FL) – The Florida Restaurant and Lodging Association (FRLA) is proud to present this week’s episode of Emeril’s Florida airing Sunday, January 18, 2015, at 2:30 p.m. EST on the Cooking Channel. In Sunday’s episode, “Space Coast,” celebrity chef Emeril Lagasse visits three restaurants on the east coast of the state. Emeril rounds out the episode cooking a local seafood dish, Florida Lobster with Pappardelle.

“With more than 1400 restaurants and 72 miles of coastline on the Space Coast, there is no shortage of dining options or picturesque views,” said Carol Dover, President and CEO of the Florida Restaurant and Lodging Association. “The FRLA member restaurants featured on this week’s episode of Emeril’s Florida have become local favorites and continue to attract both residents and tourists with their memorable menus and savory cuisines that are as alluring as the area in which they reside.”

At his first stop on the “Space Coast” episode, Emeril visits with Alex Litras, the owner of Cafe Margaux in Cocoa.  Alex is from Brooklyn, New York and has always had a love of cooking. He opened Café Margaux as a French bistro with his former wife, Pamela Litras, and originally did all the cooking. After a few years, they hired a chef and moved towards continental cuisine. Now, each dish is inspired by different and often multiple regions of the world. Emeril and Alex sit down to discuss his restaurant and sample some of Cafe Margaux’s signature dishes including Colorado Grass-Fed Bison Bourguignon, Lump Florida Blue Crab Cakes on Cannellini Bean and Scallion Relish, and Long Island Duck & Porcini Mushroom Lasagna.

Emeril’s next stop is The Fat Snook in Cocoa Beach.  John and Mona Foy moved to Cocoa Beach from Ohio and noticed a void in the cuisine options – no one did creative seafood and land options.  With the help of their two children, they opened The Fat Snook in 2007. A true family owned and operated business, Mona is the culinary brains and John runs the business end of things.  Their son, Cory, does most of the day-to-day cooking, and their daughter, Lindsey, helps manage both The “Snook” location and Crush Eleven, their new California cuisine establishment nearby. The cuisine at The Fat Snook is inventive, particularly for the area, and they locally source seafood and produce as much they can.  Emeril talks with Chef Mona Foy and tries some of her favorites from the restaurant including Florida Spiny Lobster Ravioli; Sambal Crab Cake, and Cinnamon Smoked Chocolate Chili Sorbet.

At Emeril’s final stop in the Space Coast episode, he meets the Himmeroeder family who own and operate Cafe Coconut Cove in Melbourne Beach. Chef Franz-Peter and his wife, Ellen Himmeroeder, first visited Florida’s Space Coast from Germany in 1969 and they became captivated by its beauty and charm. They moved with their two children, Renee and Dennis, in 1985 but left behind their restaurant. By 1987 they had opened Café Coconut Cove as its replacement and it has been a family-affair ever since. The reputation of their authentic German cuisine and family charm continues to keep regulars and tourists alike visiting for years. The menu at Cafe Coconut Cove is heavily German with schnitzels, sauerbraten, bratwurst and goulash but they also serve International cuisine for customers looking for a non-German meal. For Emeril they stayed with their German dishes and share with him the Goulash Plate with Spaetzle; a Combination Plate which included the Jaeger Schnitzel, Bratwurst Sauerbraten and Red Cabbage; and Black Forest Cake and Apple Strudel.

The show reruns on Monday, January 19 at 9:30 a.m. EST and Thursday, January 22 at 10:30 a.m. EST.  Please check local listings.

Emeril’s Florida Season Three is a 13-episode series highlighting the Sunshine State through the eyes of Emeril on-location with a focus on food, cooking, events and activities around the state. Throughout the third season, Emeril will be visiting Florida’s top restaurants and resorts. He will also prepare some of his favorite recipes which often will feature some of the best seafood Florida has to offer. The FRLA and VISIT FLORIDA sponsor the series. For additional information on the series, including links to previous episodes, please go to the Cooking Channel website here. For a preview of Sunday’s episode, click here.

Editor’s Note:
For photo and video requests of Emeril Lagasse with local chefs, and recipes of featured dishes, please contact Elizabeth Ray at ERay@FRLA.org or 850.224.2250 x255, or Christina Johnson at Christina@On3PR.com or 850.391.5040.

# # #

About the Florida Restaurant and Lodging Association
FRLA is Florida’s premier non-profit hospitality industry trade association. Our mission is to ‘Protect, Educate and Promote’ Florida’s $76.1 billion hospitality industry which represents 23% of Florida’s economy, $4.6 billion in sales tax revenue, and nearly 1.1 million employees – making it the state’s number one industry. We offer regulatory compliance and food safety training needs (RCS and SafeStaff®); industry developed career-building high school programs (FRLAEF); sponsor the only event in Florida exclusively serving the restaurant and foodservice industry (FR&L Show, October 6-8, 2015 in Orlando); and we safeguard the needs of the hospitality industry by providing legislative advocacy. We represent and serve more than 10,000 independent and household name members, suppliers, and theme parks. For more information, go to www.FRLA.org and find us on Twitter @FRLAnews, Facebook and YouTube.

Media Contact:

Elizabeth Ray, ERay@FRLA.org, 850.224.2250 x255
Christina Johnson, Christina@On3PR.com, 850.391.5040

Chef Emeril Lagasse Highlights Special Occasion Restaurants in Florida on National TV

– Episode features FRLA Members in Fort Lauderdale, Sarasota, and Amelia Island –

(Tallahassee, FL) – The Florida Restaurant and Lodging Association (FRLA) is proud to present this week’s episode of Emeril’s Florida airing Sunday, January 11, 2015, at 2:30 p.m. EST on the Cooking Channel. In Sunday’s episode, “Big Night Out,” celebrity chef Emeril Lagasse visits three restaurants you should consider when looking to have a exceptional night out. Emeril ends the episode by preparing a dish fit for those special nights at home, Corn Cakes with Florida Caviar and Chive Crema.

“Here in Florida we are fortunate to have dining experiences that create the perfect setting for memorable occasions,” said Carol Dover, President and CEO of the Florida Restaurant and Lodging Association. “These wonderful restaurants achieve an ideal combination of cuisine and ambience and the FRLA hopes this episode of Emeril’s Florida encourages tourists and residents alike to celebrate a special occasion, or create one, at these establishments.”

Emeril begins the “Big Night Out” episode at Casa D’Angelo Ristorante in Fort Lauderdale.  Chef and owner Angelo Elia is an award-winning, culinary expert whose philosophy of putting his patrons first has served him well. Through an artful combination of premium ingredients, masterful preparation and a superb wine selection that includes rare Italian, American, and French wines, his restaurant is widely considered one of the best Italian restaurants in South Florida. Its tremendous success even resulted in two additional locations in Boca Raton and in the Atlantis Resort in the Bahamas. Since September 2000, Chef Elia has been honored with the “Best of Award of Excellence” from major American wine and lifestyle magazine, Wine Spectator. He has also received a “Golden Spoon Award” from Florida Trend Magazine for the past 10 years.  Chef Angelo Elia shares with Emeril a few of his favorite wines while preparing Branzino Mediterranean and Homemade Pappardelle with Porcini Mushrooms.

Emeril’s next stop is Michael’s on East, Sarasota’s only AAA Four Diamond Award Restaurant known for serving some of the finest American-style food in Florida. Constantly awarded top-tier epicurean honors, Michael’s On East has been recognized by the people of Sarasota as the “Best All-around Restaurant,” “Most Elegant Restaurant,” “Best Caterer,” “Best Place to Celebrate,” and “Best Restaurant Wine List.” In addition to the restaurant, there is a ballroom for special events and a retail wine store stocked with some of the best wines from around the world. Michael Klauber, an accomplished chef and veteran of the hospitality industry, shares with Emeril the restaurant’s dedication to exceptional service both in house and throughout the Sarasota and Manatee Counties community.

Finally, Emeril travels to northeast Florida and visits The Ritz-Carlton, Amelia Island, where southern charm, magnificent scenery and casually elegant surroundings exemplify the gentle ambience of this barrier island’s luxury beachfront resort. Emeril takes a quick tour of the resort before making his way to Salt, their fine dining restaurant honored with the prestigious AAA Five Diamond Award.  Salt offers premium ocean-side dining featuring inventive American cuisine that weaves together exquisite tastes, artful presentations and tantalizing aromas. Chef de Cuisine Rick Laughlin fuels his kitchen with passion and creativity and highlights the area’s finest seasonal produce, fish and meats. Emeril takes some time to sample a few of Chef Laughlin’s favorite specialties to cook including an extraordinary dish of steak and eggs, served on a hot 250-million year old Himalayan salt block.

The show reruns on Monday, January 12 at 9:30 a.m. EST and Thursday, January 15 at 10:30 a.m. EST.  Please check local listings.

Emeril’s Florida Season Three is a 13-episode series highlighting the Sunshine State through the eyes of Emeril on-location with a focus on food, cooking, events and activities around the state. Throughout the third season, Emeril will be visiting Florida’s top restaurants and resorts. He will also prepare some of his favorite recipes which often will feature some of the best seafood Florida has to offer. The FRLA and VISIT FLORIDA sponsor the series and all restaurants featured in the season are FRLA members. For additional information on the series, including links to previous episodes, please go to the Cooking Channel website here. For a preview of Sunday’s episode, click here.

Editor’s Note:
For photo and video requests of Emeril Lagasse with local chefs, and prepared dishes, please contact Elizabeth Ray at ERay@FRLA.org or 850.224.2250 x255, or Christina Johnson at Christina@On3PR.com or 850.391.5040.

# # #

About the Florida Restaurant and Lodging Association
FRLA is Florida’s premier non-profit hospitality industry trade association. Our mission is to ‘Protect, Educate and Promote’ Florida’s $76.1 billion hospitality industry which represents 23% of Florida’s economy, $4.6 billion in sales tax revenue, and nearly 1.1 million employees – making it the state’s number one industry. We offer regulatory compliance and food safety training needs (RCS and SafeStaff®); industry developed career-building high school programs (FRLAEF); sponsor the only event in Florida exclusively serving the restaurant and foodservice industry (FR&L Show, October 6-8, 2015 in Orlando); and we safeguard the needs of the hospitality industry by providing legislative advocacy. We represent and serve more than 10,000 independent and household name members, suppliers, and theme parks. For more information, go to www.FRLA.org and find us on Twitter @FRLAnews, Facebook and YouTube.

Media Contacts:
Elizabeth Ray, ERay@FRLA.org, 850.224.2250 x255
Christina Johnson, Christina@On3PR.com, 850.391.5040

Chef Emeril Lagasse Showcases Three South Florida Favorites on Latest Emeril’s Florida Episode  

  – The Cooking Channel will feature establishments in Miami Beach, Islamorada and Florida City-

(Tallahassee, Fla.) – The Florida Restaurant and Lodging Association (FRLA) is proud to present this week’s episode of Emeril’s Florida airing Sunday, March 29, 2015, at 2:30 p.m. EST on the Cooking Channel. In Sunday’s episode, celebrity chef Emeril Lagasse travels throughout South Florida visiting a few of his favorite restaurants in the region.

“South Florida has become a culinary epicenter because of the rich melting pot of cultures, an array of local ingredients and fresh seafood,” said Carol Dover, President and CEO of the Florida Restaurant and Lodging Association. “The FRLA is proud that this week’s episode of Emeril’s Florida highlights three must-visit restaurants, located in a region that is home to some of the best hospitality establishments in the state.”

Emeril’s first stop in the South Florida episode takes him to Miami Beach. Pubbelly is the first restaurant by the Pubbelly Restaurant Group led by Andreas Schreiner, Jose Mendin and Sergio Navarro. Opened in 2010, Pubbelly has helped redefine the culinary scene in Miami by introducing a casual tavern-like restaurant setting with chef-driven cuisine. The contemporary, pork-centric Asian-inspired gastropub is even credited for revitalizing the neighborhood where it is located.  Emeril talks with the owners about their journey and samples some of the restaurant’s signature dishes including Short Rib Tartare, Bone Marrow with Miso Butter Toast and Bacon Jam, and Mofongo with Pork Belly Confit and Shoyu Broth.

Emeril’s next stop is Islamorada located in the Florida Keys at the historic Cheeca Lodge and Spa, a pillar in the Islamorada community since 1946. The Lodge sets the standard for luxury in the Florida Keys and offers a tropical retreat for those looking to escape. The resort is home to three world-class restaurants including Atlantic’s Edge. Atlantic’s Edge is a fine dining restaurant renowned for its tropical inspired seafood, year-round stone crab, prime steaks, organic produce and island inspired desserts. Executive Chef Richard Smith has revitalized most of the menu since his arrival in 2012. The cuisine at the restaurant has a Caribbean flair and uses local ingredients including fresh fish. Chef Smith and Emeril sit down to taste some of specialties including Maine Lobster Grilled Cheese, Blackened Mahi Tacos, and Guava Glazed Mahi with Bok Choy and Coconut Bamboo Rice.

Emeril ends the show at Robert Is Here, a fruit stand and farm operating in Florida City. Robert Is Here was established by Robert Moehling in the fall of 1959, when he was just six-years-old. Robert set up on the same corner the fruit stand sits today with some of his father’s surplus cucumber crop. Not a single person stopped all day. The next day, Robert’s father placed a sign on each side of the table proclaiming in big red letters “Robert Is Here.” By noon, Robert had sold all of the cucumbers and the fruit stand was born. Robert is now a farmer specializing in tropical fruits and has been featured on NBC’s “Today Show”, “World News Tonight”, and in newspapers and magazines across the country.  Chef Emeril and Robert tour the fruit stand and discuss how Robert’s business has grown throughout the years.

The show reruns on Monday, March 30 at 9:30 a.m. EST and Thursday, April 2 at 10:30 a.m. EST.  Please check local listings.

Emeril’s Florida Season Three is a 13-episode series highlighting the Sunshine State through the eyes of Emeril on-location with a focus on food, cooking, events and activities around the state. Throughout the third season, Emeril will be visiting Florida’s top restaurants and resorts. He will also prepare some of his favorite recipes which often will feature some of the best seafood Florida has to offer. The FRLA and VISIT FLORIDA sponsor the series. For additional information on the series, including links to previous episodes, please go to the Cooking Channel website here. For a preview of Sunday’s episode, click here.

Editor’s Note:
For photo and video requests of Emeril Lagasse with personnel from Pubbelly and Cheeca lodge, photos of signature menu items, and recipes of featured dishes, please contact Elizabeth Ray at ERay@FRLA.org or 850.224.2250 x255, or Christina Johnson at Christina@On3PR.com or 850.391.5040.

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About the Florida Restaurant and Lodging Association
FRLA is Florida’s premier non-profit hospitality industry trade association. Our mission is to ‘Protect, Educate and Promote’ Florida’s $76.1 billion hospitality industry which represents 23% of Florida’s economy, $4.6 billion in sales tax revenue, and more than one million employees – making it the state’s number one industry. We offer regulatory compliance and food safety training needs (RCS and SafeStaff®); industry developed career-building high school programs (FRLAEF); sponsor the only event in Florida exclusively serving the restaurant and foodservice industry (FR&L Show, October 6-8, 2015 in Orlando); and we safeguard the needs of the hospitality industry by providing legislative advocacy. We represent and serve more than 10,000 independent and household name members, suppliers, and theme parks. For more information, go to www.FRLA.org and find us on Twitter @FRLAnews, Facebook and YouTube.

Media Contacts:
Elizabeth Ray, ERay@FRLA.org, 850.224.2250 x255
Christina Johnson, Christina@On3PR.com, 850.391.5040

Chef Emeril Lagasse Showcases Veteran-Owned Establishments on Latest Emeril’s Florida Episode  

  – The Cooking Channel will feature businesses in Fort Walton Beach, Jacksonville and Malabar –

(Tallahassee, FL) – The Florida Restaurant and Lodging Association (FRLA) is proud to present this week’s episode of Emeril’s Florida airing Sunday, March 22, 2015, at 2:30 p.m. EST on the Cooking Channel. In Sunday’s episode, celebrity chef Emeril Lagasse travels to Fort Walton Beach, Jacksonville and Malabar to salute two veteran-owned restaurants and one craft brewery.

“We owe so much to our military, and dining at restaurants owned by veterans is a perfect way to say ‘thank you for your service,’” said Carol Dover, President and CEO of the Florida Restaurant and Lodging Association. “The FRLA is proud this week’s episode of Emeril’s Florida highlights three veteran-owned establishments and we encourage residents and visitors alike to support these businesses.”

Emeril’s first stop takes him to Fort Walton Beach.  There he meets Chef Tom Rice, an Army veteran of 27 years. Tom is a retired Sergeant First Class from the 18^th Airborne Division and saw combat time in Desert Storm in 1991. After retiring from the military in 1996, Tom and his wife Peggy opened Magnolia Grill in a 1910 catalog house.  Since opening the restaurant, Tom and Peggy have decorated the restaurant with local artifacts, military memorabilia and other family collectibles. In fact, the entire second-floor dining room is so full of WWII artifacts, flags, pictures, medals and signs that the restaurant has become known as the “museum that serves food.” The menu at Magnolia Grill features mainly seafood and Italian food, which Chef Rice learned to cook when he worked in a diner as a young man.  The food, however, is only part of the story.  Chef Tom Rice is president of the Fisher House of the Emerald Coast board of directors and has been a volunteer for the foundation since 2006. Fisher House Foundation is known for its network of comfort homes where military and veterans’ families can stay at no cost while a loved one is receiving treatment. Emeril sits down with Tom to discuss his story, the restaurant and the Fisher House Foundation.

Emeril then travels to Jacksonville’s newest brewery, Veterans United Craft Brewery where he meets with Ron Gamble, a former Naval Flight Officer who founded the establishment. After retiring from active service, Ron’s wife bought him a home beer brewing kit and his passion began. After attending rigorous training at the Siebel Institute as well as managing brewhouse and cellar operations at several breweries in New England, Ron and Sheryl, a Jacksonville native, decided to head to the Sunshine State. It was there, the Veterans United Brewing Company was born.  Veterans United has 19 private investors, and more than 80% of them are veterans. The business officially opened in 2013 and they distributed their first batches of beer in the summer of 2014. In August 2014, they opened a new taproom to showcase their beer directly to local residents. Emeril takes a brewery tour and then samples some of their current offerings including Raging Blonde, Scout Dog 44 – Amber Ale, Buzzin’ Bee Honey Rye Wheat, and Hop Banshee-American IPA.

Emeril’s third stop is the Yellow Dog Café, an award-winning restaurant offering exquisite appetizers, salads, entrees and desserts in Malabar on the Indian River. There, Emeril meets Chef Stuart Borton, a United States Army veteran who along with his wife owns the restaurant. While growing up in Michigan, he decided to enlist in the U.S. Army where he rose to the rank of Sergeant. After four years in service to his country, Stuart traveled to Australia where he began his career as a restaurant owner at the age of 21. In 1998, he moved back to the United States and along with his wife Nancy, and bought the original building where Yellow Dog Café stands. The couple describes the food they serve as “comfort food with flair.” Stuart hosts Emeril at the café where try some of the restaurant’s signature dishes including Potato Crusted Salmon, Rack of Lamb, Onion Crusted Chicken, and the Dog Bone Brownie.

The show reruns on Monday, March 23 at 9:30 a.m. EST and Thursday, March 26 at 10:30 a.m. EST.  Please check local listings.

Emeril’s Florida Season Three is a 13-episode series highlighting the Sunshine State through the eyes of Emeril on-location with a focus on food, cooking, events and activities around the state. Throughout the third season, Emeril will be visiting Florida’s top restaurants and resorts. He will also prepare some of his favorite recipes which often will feature some of the best seafood Florida has to offer. The FRLA and VISIT FLORIDA sponsor the series. For additional information on the series, including links to previous episodes, please go to the Cooking Channel website here. For a preview of Sunday’s episode, click here.

Editor’s Note:
For photo and video requests of Emeril Lagasse with local chefs and recipes of featured dishes, please contact Elizabeth Ray at ERay@FRLA.org or 850.224.2250 x255, or Christina Johnson at Christina@On3PR.com or 850.391.5040.

# # #

About the Florida Restaurant and Lodging Association
FRLA is Florida’s premier non-profit hospitality industry trade association. Our mission is to ‘Protect, Educate and Promote’ Florida’s $76.1 billion hospitality industry which represents 23% of Florida’s economy, $4.6 billion in sales tax revenue, and more than one million employees – making it the state’s number one industry. We offer regulatory compliance and food safety training needs (RCS and SafeStaff®); industry developed career-building high school programs (FRLAEF); sponsor the only event in Florida exclusively serving the restaurant and foodservice industry (FR&L Show, October 6-8, 2015 in Orlando); and we safeguard the needs of the hospitality industry by providing legislative advocacy. We represent and serve more than 10,000 independent and household name members, suppliers, and theme parks. For more information, go to www.FRLA.org and find us on Twitter @FRLAnews, Facebook and YouTube.

Media Contact:
Elizabeth Ray
FRLA Communications Director
850.224.2250 x255
ERay@FRLA.org

State Attorney Katherine Fernandez Rundle to Headline

Florida Restaurant and Lodging Association’s Miami-Dade Chapter Meeting

-Fernandez Rundle to Raise Awareness for Human Trafficking in Hospitality Industry on Thursday, March 19^th–

(Miami, FL) – The Miami-Dade Chapter of the Florida Restaurant and Lodging Association is proud to host Miami-Dade State Attorney Katherine Fernandez Rundle as keynote speaker at a luncheon meeting on Thursday, March 19, 2015 at Jungle Island in Miami. The event is designed to raise awareness among local hospitality industry leaders about the dangers of human trafficking. In addition to the State Attorney’s remarks, FRLA President and CEO, Carol Dover and Troy Flanagan, AH&LA Vice President of State & Local Government Affairs will be present to give industry updates. Media is invited to attend.

“We have zero tolerance for human trafficking and are proud to help educate the hospitality community about preventative practices. We are glad to have State Attorney Fernandez Rundle share her wealth of knowledge on the subject and we encourage all of our colleagues in the industry to attend this event to assist in combating these horrific crimes,” said Dover.

Since March 1993, Katherine Fernandez Rundle has served Miami-Dade County as State Attorney. She prides herself in being a career crime fighter and has dedicated herself to every cause imaginable in her relentless commitment to keep our streets safe.  She is recognized as a pioneer in the creation of numerous programs dealing with issues that affect our community daily such as teen truancy, domestic violence, child support, human trafficking, and victim’s rights.

WHAT:

FRLA’s Miami-Dade Chapter Luncheon

SPEAKERS:

Katherine Fernandez Rundle, State Attorney, Miami-Dade County

Carol Dover, President and CEO, Florida Restaurant and Lodging Association (FRLA)

Troy Flanagan, Vice President of State & Local Government Affairs, American Hotel & Lodging Association (AH&LA)

WHEN:

Thursday, March 19, 2015

11:30 AM – 1:30 PM

WHERE:

Jungle Island

1111 Parrot Jungle Trail, Miami, FL 33132

*Media invited to attend.

COST:

$35 per person, member and non-member rate

Please click here to view the event registration information.

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About the Florida Restaurant and Lodging Association
FRLA is Florida’s premier non-profit hospitality industry trade association. Our mission is to ‘Protect, Educate and Promote’ Florida’s $76.1 billion hospitality industry which represents 23% of Florida’s economy, $4.6 billion in sales tax revenue, and nearly 1.1 million employees – making it the state’s number one industry. We offer regulatory compliance and food safety training needs (RCS and SafeStaff®); industry developed career-building high school programs (FRLAEF); sponsor the only event in Florida exclusively serving the restaurant and foodservice industry (FR&L Show, October 6-8, 2015 in Orlando); and we safeguard the needs of the hospitality industry by providing legislative advocacy. We represent and serve more than 10,000 independent and household name members, suppliers, and theme parks. For more information, go to www.FRLA.org and find us on Twitter @FRLAnews, Facebook and YouTube.