Media Contact:
Elizabeth Ray
FRLA Press Secretary
850.224.2250 x255
ERay@FRLA.org

(Tallahassee, FL) – The Florida Restaurant and Lodging Association (FRLA) is proud to present this week’s episode of Emeril’s Florida airing on Sunday, January 26, 2014, at 1:30 p.m. CST on the Cooking Channel. In Sunday’s episode titled, “Find Your Perfect Beach and Bites – Part 1” celebrity chef Emeril Lagasse tours some of the best restaurants in South Walton County.

“The flavors in South Walton represent some of the tastes truest to Florida because of the Gulf inspired cuisine served at restaurants along the coast,” said Carol Dover, President and CEO of the Florida Restaurant and Lodging Association. “This episode gives viewers a chance to tour the panhandle through the eyes of Chef Emeril and it will surely inspire them to find their own perfect beach and bites.”

Chef Emeril begins the episode at the Hilton Sandestin Beach Golf Resort & Spa and visits their high-end steak house, Seagar’s.  While there, Emeril meets Executive Chef Dan Vargo and they sample some of the chef’s signature dishes. Prime beef is on the menu in the form of a 48-ounce Porterhouse Steak and there are also some creative seafood dishes including: a Red Snapper and Tuna “Duo of Tartare” and fresh “Alaskan King Crab Ravioli.” Next, Emeril heads to Seaside and stops at several of the food trucks in the middle of town, sampling Raw & Juicy, Wild Bill’s Beach Dogs, and Barefoot BBQ. Over in Seagrove Beach, Emeril meets Executive Chef David Cunningham at V Seagrove and tries some of his cuisine, including pork belly, Wagyu brisket, and some unconventional shrimp and grits. Emeril wraps up the episode at Crust Artisan Bakery in Santa Rosa Beach. There, he talks with Mark and Kim Fressel about the evolution of the bakery and Emeril samples some of Mark’s authentic Italian cuisine. The show reruns on Monday, January 27^th at 8:30 a.m. CST and Thursday, January 26^rd at 10:30 a.m. CST.  Please check local listings.

Emeril’s Florida Season Two 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 second 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 program is sponsored by the FRLA and VISIT FLORIDA. 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.

The National Restaurant Association today reiterated its support for efforts to establish the health care law’s definition of full-time employment at 40 hours per week. The House Ways and Means Committee is examining the impact of the law’s employer mandate in a hearing today.

The law sets full-time status at 30 hours per week. Employers who average 50 or more “full-time-equivalent” employees will be required to offer health benefits to full-time employees and their dependents in 2015 or face potential penalties – costly outcomes that could limit growth opportunities for businesses and employees.

The arbitrary 30-hour full-time definition has been of particular concern to the restaurant industry, as it likely will diminish the scheduling flexibility that draws many employees to the industry and place an artificial cap on employee hours.

“A 30-hour full-time definition is not aligned with current workforce practices and does not reflect the desire of restaurant and foodservice employees for flexible work schedules and increased hours,” said Dawn Sweeney, President and CEO, National Restaurant Association. “We appreciate Chairman Camp’s attention to this issue and are encouraged by the growing bipartisan support from both House and Senate leaders in addressing this challenge.”

The National Restaurant Association supports the following bipartisan bills that would set a 40-hour full-time definition: S. 1188 (Collins-Donnelly, Forty Hours is Full Time Act), H.R. 2575 (Todd Young, Save American Workers Act) and H.R. 2988 (Lipinski, Forty Hours is Full Time Act).

The NRA is a leader of the Employers for Flexibility in Health Care Coalition (E-FLEX), a group of trade associations and businesses in the restaurant, retail, hospitality, supermarket, construction, temporary staffing and other service-related industries working together for more flexibility for employers as the health care law is implemented. The coalition’s letter to Ways and Means leaders calling for the Committee’s consideration of the bipartisan bills is here.

Media Contact:
Elizabeth Ray
FRLA Press Secretary
850.224.2250 x255
ERay@FRLA.org

(Tallahassee, FL) – The Florida Restaurant and Lodging Association (FRLA) is proud to present this week’s episode of Emeril’s Florida airing on Sunday, February 2, 2014, at 2:30 p.m. EST on the Cooking Channel. In Sunday’s episode titled, “Getaway, Go Eat and Giddy Up,” celebrity chef Emeril Lagasse tours some of the best restaurants in the Osceola County area.

“The Kissimmee area represents one of the Sunshine State’s most popular destinations and the venues featured in this episode are the cream of the crop,” said Carol Dover, President and CEO of the Florida Restaurant and Lodging Association. “Viewers will get the chance to see Chef Emeril sample the dynamic culture in Central Florida, ranging from rich western-style traditions to worldly inspired flavors, and in turn will showcase experiences that people of all ages can enjoy.”

Emeril begins the episode with a visit to the Omni Orlando Resort at ChampionsGate, one of the top resorts in the Kissimmee area.  He tours the resort and ends up at Zen, a restaurant on property, where he meets Executive Chef Robert Ash and samples authentic peking duck and some creative sushi offerings. Then Emeril visits Chef’s John’s Place, a small restaurant where Chef John Walker and his wife Carmon have built up a loyal following over their time in the Kissimmee area. While there, he samples some of Chef John’s most popular dishes including his mouthwatering BBQ.

Next, Emeril stops by Graze, a restaurant in the community of Harmony that mirrors the environment in which it is located. The people behind Graze are advocates of the eat-local movement and develop seasonal menus based on available foods from the top local farms in the area. Emeril wraps up the episode with the Kempfer Family, longtime residents and owners of Kempfer Cattle Company, a 25,000 acre ranch located in Deer Park, Florida that has been in the ranching business since 1898. The Kempfer Cattle Company is also a proud supporter of Silver Spurs Rodeo held twice a year inKissimmee to illustrate the history and the legacy of the cattle industry in this part of Florida. The show reruns on Monday, February 3rd at 9:30 a.m. EST and Thursday, February 6th at 11:30 a.m. EST.  Please check local listings.

Emeril’s Florida Season Two 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 second 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 program is sponsored by the FRLA and VISIT FLORIDA. 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.

# # #

About the Florida Restaurant and Lodging Association
FRLA’s mission is to ‘Protect, Educate and Promote’ Florida’s hospitality industry – which represents a $71.8 billion industry, 23% of Florida’s economy, $4.3 billion in sales tax revenue, and over one million employees, making it Florida’s largest employer. It is Florida’s premier non-profit, hospitality industry trade association. FRLA safeguards the needs of the hospitality industry, improves the business climate, promotes the highest levels of quality and safety for our patrons, provides legislative advocacy, and eases navigation of government regulation. The Association represents and serves more than 10,000 independent and household name members, suppliers, and theme parks.

Media Contact:
Elizabeth Ray
FRLA Press Secretary
850.224.2250 x255
ERay@FRLA.org

(Tallahassee, FL) – The Florida Restaurant and Lodging Association (FRLA) is proud to present this week’s episode of Emeril’s Florida airing on Sunday, February 9, 2014, at 2:30 p.m. EST on the Cooking Channel. In Sunday’s episode titled, “Some West Coast Beach & Waterfront Favorites,” celebrity chef Emeril Lagasse tours some of the area’s best restaurants.

“This episode features some of Florida’s freshest flavors straight from local fisherman and farmers on the West Coast,” said Carol Dover, President and CEO of the Florida Restaurant and Lodging Association. “Not only does this episode inform viewers about the hottest spots in the Sunshine State, it entertains them with Emeril in his element, cooking Florida seafood.”

The episode begins at Salt Rock Grill in Indian Shores where Emeril hangs out with owner Frank Chivas and brings in some fresh fish right to their docks. Then Emeril tries some of those freshly caught fish along with steaks and crab legs right off the wood-fire grill.  Over in Hudson, Emeril sits right on the Gulf at Sam’s Beach Bar with owner Sara De La Osa. This longstanding restaurant has the best view for miles and Emeril tries a variety of theirsignature dishes. On Florida’s Nature Coast, Emeril sits down inside and outside at R Beach in Hernando with owner Fred Javidi and wife Susan Santo Cristo. This popular hangout prides itself on its fun atmosphere and quality food. While there, Emeril tries Seafood Bisque, New Bedford Scallops, and other staples on their menu. In the final segment Emeril prepares one of his favorite seafood recipes, Rock Shrimp and Andouille Sausage. The show reruns on Monday, February 10th at 9:30 a.m. EST and Thursday, February 13th at 11:30 a.m. EST.  Please check local listings.

Emeril’s Florida Season Two 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 second 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 program is sponsored by the FRLA and VISIT FLORIDA. 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.

# # #

About the Florida Restaurant and Lodging Association
FRLA’s mission is to ‘Protect, Educate and Promote’ Florida’s hospitality industry – which represents a $71.8 billion industry, 23% of Florida’s economy, $4.3 billion in sales tax revenue, and over one million employees, making it Florida’s largest employer. It is Florida’s premier non-profit, hospitality industry trade association. FRLA safeguards the needs of the hospitality industry, improves the business climate, promotes the highest levels of quality and safety for our patrons, provides legislative advocacy, and eases navigation of government regulation. The Association represents and serves more than 10,000 independent and household name members, suppliers, and theme parks.

The Florida Department of Business and Professional Regulation’s (DBPR) Division of Hotels and Restaurants today released this week’s list of food service establishments with no safety or sanitation violations within the past year. This week, there are a total of 24 establishments featured on the list. These specific businesses have shown a pattern of complying with sanitation and safety standards outlined in the Federal Food and Drug Administration’s Food Code.
Establishments on this week’s list include five restaurants in Duval County, four restaurants each in Collier and Lee counties, and two restaurants each in Brevard and Dade counties as well as several others across the state. During their latest inspections and within the past year, Division of Hotels and Restaurants inspectors did not find any sanitation or safety violations in these establishments. Although inspection reports only offer a snapshot of the conditions at the time, the Department is recognizing the results as outstanding. The agency regularly features zero-violation inspection results for establishments across the state.

The Division of Hotels and Restaurants works to protect the health and safety of the public by providing the industry with quality inspections and fair regulation. The Division’s main priority is to ensure that food is stored, prepared and served safely for the enjoyment of Floridians and our guests.

The Department of Business and Professional Regulation’s mission is to license efficiently and regulate fairly. The Department licenses and regulates more than one million businesses and professionals ranging from hotels and restaurants, real estate agents and certified public accountants to veterinarians, contractors and cosmetologists. For more information, please visit www.MyFloridaLicense.com.

Governor Rick Scott today announced that according to preliminary estimates* released today by VISIT FLORIDA – the state’s official tourism marketing corporation – 94.7 million visitors came to Florida in 2013, an increase of 3.5 percent over 2012.  This represents a record year for visitation to Florida, exceeding the previous high of 91.5 million in 2012.  The number of direct travel-related jobs in 2013 was also a record high, with 1,088,200 Floridians employed in the tourism industry – up 2.9 percent from 2012.

Governor Rick Scott said, “With nearly 95 million visitors traveling to the Sunshine State, today’s news that Florida broke another record year for tourism is a victory for Florida families.  Every 85 visitors to Florida equals one job in our state – and it is clear that more visitors to the Sunshine State means more jobs for Florida families. That is why my ‘It’s Your Money Tax Cut Budget,’ commits $100 million to VISIT FLORIDA so we can grow more job opportunities for Florida families.”

“We are excited for our future in Florida and we are glad to be able to bring new jobs and economic growth to our community and to the state,” said Bill Davis, president of Universal Orlando Resort.  “We are also grateful for the strong public-private partnership that continues to help our industry grow.”

Governor Scott made today’s announcement at the Universal Orlando Resort where they will be creating nearly 3,500 new jobs this year across their destination.  Universal Orlando is currently constructing the Wizarding World of Harry Potter – Diagon Alley, adding a new on-site hotel and expanding their CityWalk Entertainment complex.

VISIT FLORIDA estimates that 11.5 million overseas visitors and 3.7 million Canadians came to Florida in 2013, both of which are record highs and represent 11.1 percent and 4.1 percent increases over 2012 respectively.  Estimates reflect a 2.5 percent increase in domestic visitors to Florida in 2013 and show that Floridians took a record total of 20.1 million in-state pleasure trips.

“Three years of record-breaking visitation and a record number of tourism-related jobs proves that tourism continues to be a vital force in Florida,” said Tammy Gustafson, Chair of the VISIT FLORIDA Board of Directors.  “It also proves that our industry is directly tied to Florida’s economic growth.  This means we cannot let go of our effort to continuously advance Florida tourism.”

Tourism and recreation taxable sales for Florida increased every month year-over-year from January through November 2013 (last reported month), representing a 5.9 percent increase over the same period in 2012.  For 2013, the average daily room (ADR) rate rose 4.6 percent and the occupancy rate for Florida hotels increased 3.5 percent compared to 2012.  Both ADR and occupancy increased every month year-over-year in 2013.

Preliminary data from Smith Travel Research indicates Florida tourism has been steadily regaining market share since January 2013, outpacing the rest of the U.S. by 1.3 percentage points.  According to the same study, room revenue in Florida for 2013 was up 8.2 percent compared to 2012, while the U.S. is only up 6.2 percent.

“We are incredibly encouraged to see domestic, Canadian and overseas visitor numbers all peaking together in 2013, and look forward to continuing to build on this momentum in 2014 to make Florida the No. 1 travel destination in the world,” said Will Seccombe, President and CEO of VISIT FLORIDA.

For fourth quarter 2013, preliminary estimates show a record 21.9 million people visited the Sunshine State. This represents the largest fourth quarter visitation number Florida has ever seen and reflects an increase of 2.2 percent over the same period in 2012.  VISIT FLORIDA also reports that an estimated 3.2 million overseas visitors traveled to Florida in the fourth quarter of 2013, an increase of 12.1 percent, and 724,000 Canadians traveled to Florida, reflecting an increase of 4.2 percent over the same period in 2012.

To view additional Florida visitor data, go the Research page on VISIT FLORIDA’s media website.

*Preliminary estimates are issued 45 days after the end of each calendar quarter. Final estimates are released when final data are received for all estimates in the report.

Media Contact:
Elizabeth Ray
FRLA Press Secretary
850.224.2250 x255
ERay@FRLA.org
(Tallahassee, FL) – The Florida Restaurant and Lodging Association (FRLA) is proud to announce a new partnership with the Florida Department of Corrections. The collaboration is designed to help save taxpayer dollars through the donations of reusable inventory, such as bed sheets, pillowcases and washcloths to prisons across the state.

“FRLA members are stepping up to the plate by voluntarily contributing the necessary resources that allow our state prisons to function properly,” said Carol Dover, President and CEO of the Florida Restaurant and Lodging Association. “At FRLA, we believe that by providing these materials, it will not only save taxpayer dollars, it will allow the Department of Corrections to allocate those dollars toward public safety initiatives.”

“The Department values its partnership with the Florida Restaurant and Lodging Association and appreciates the generosity of its members,” said Florida Department of Corrections Secretary Crews.  “The donations of these items help us stay focused on cost avoidance initiatives and efficiencies that result in significant savings to Florida families, and serve as a prime example of Governor Rick Scott’s leadership in encouraging public-private initiatives. We are enthusiastic about the growth of this program and look forward to working with FRLA members.”

The Florida Department of Corrections is the third largest state prison system in the country with a budget of $2.4 billion, just over 100,000 inmates incarcerated and another 115,000 offenders on active community supervision. In fiscal year 2012-2013, the Department of Corrections spent $813,996 on bedding and linen alone.

To launch the partnership, FRLA’s 2014 Chairman of the Board and General Manager of The Ritz-Carlton, Amelia Island, James E. McManemon, made the first donation. The 5-star hotel gave more than 1,000 Euro Pillows, 2,500 pillow cases and 100 blankets to the Department.

McManemon said, “We are proud to kick off this partnership between the Florida Restaurant and Lodging Association and the Florida Department of Corrections. As leaders in the hospitality industry, we have the ability to collect reusable resources at our member properties across the state and coordinate with local DC facilities for pick up. This is only the beginning and we look forward to a successful and long term venture.”

Additionally, the Sirata Beach Resort in St. Pete made a donation to the brand new program. The owner of the property and FRLA’s 2014 Secretary-Treasurer, Gregg Nicklaus, helped assemble a collection of chairs, cases of soap, shower gels, radios and a variety of other materials. FRLA encourages its members across the state to contribute to the program’s continued success.

# # #

About the Florida Restaurant and Lodging Association
FRLA’s mission is to ‘Protect, Educate and Promote’ Florida’s hospitality industry – which represents a $71.8 billion industry, 23% of Florida’s economy, $4.3 billion in sales tax revenue, and over one million employees, making it Florida’s largest employer. It is Florida’s premier non-profit, hospitality industry trade association. FRLA safeguards the needs of the hospitality industry, improves the business climate, promotes the highest levels of quality and safety for our patrons, provides legislative advocacy, and eases navigation of government regulation. The Association represents and serves more than 10,000 independent and household name members, suppliers, and theme parks. For more information, go to www.FRLA.org.

About the Florida Department of Corrections
The Florida Department of Corrections (DC) is the third largest state prison system in the country with a budget of $2.4 billion, just over 100,000 inmates incarcerated and another 115,000 offenders on active community supervision.  The DC has 143 facilities statewide, including 48 major institutions, 15 annexes, seven private facilities (contracts for the private facilities are overseen by the Florida Department of Management Services), 33 work camps, six road prisons and forestry camps, one boot camp, 20 DOC operated work release centers along with 13 more work release centers operated by various private vendors (DOC oversees these contracts).   About three quarters of its staff of more than 25,000 employees are either certified correctional officers or probation officers. The average DC employee is 41 years old and has been with the agency for almost nine years. There were no prison escapes from a major prison last fiscal year. For more information, go to www.dc.state.fl.us.

Media Contact:
Elizabeth Ray
FRLA Press Secretary
850.224.2250 x255
ERay@FRLA.org

Tallahassee, Fla. – Florida Governor Rick Scott announced Tuesday six appointments to the Gulf Consortium, which included members of the Florida Restaurant and Lodging Association. The Gulf Consortium, formed to meet requirements of the RESTORE Act, is charged with developing a State Expenditure Plan for economic and environmental recovery of the Gulf coast in Florida following the Deepwater Horizon oil spill in 2010.

“The Deepwater Horizon oil spill devastated our tourism and hospitality industry in 2010, not only in Northwest Florida, but the entire state,” said Florida Restaurant and Lodging Association President/CEO Carol Dover. “Many of our members are still working to recover from huge economic losses, not to mention the yet to be determined environmental impact in the Gulf. We thank Governor Scott for his thoughtful appointments which represent Florida’s industry leaders directly impacted by one of the worst environmental disasters in the country.”

The gubernatorial appointments to the Gulf Consortium include:

· Pam Anderson, 64, of Panama City Beach, is the operations manager of Capt. Anderson’s Marina. She fills a vacant seat and is appointed for a term beginning February 25, 2014, and ending at the pleasure of the Governor.

· Peter Bos, 67, of Destin, is the president and chief executive officer of Legendary LLC. He fills a vacant seat and is appointed for a term beginning February 25, 2014, and ending at the pleasure of the Governor.

· Lino Maldonado, 41, of Niceville, is the vice president of Wyndham Vacation Rentals North America. He fills a vacant seat and is appointed for a term beginning February 25, 2014, and ending at the pleasure of the Governor.

· Collier Merrill, 53, of Pensacola, is the president and co-owner of the Merrill Land Company. He fills a vacant seat and is appointed for a term beginning February 25, 2014, and ending at the pleasure of the Governor.

· Mike Sole, 49, of Tallahassee, is the vice president of state governmental affairs for Florida Power and Light. He fills a vacant seat and is appointed for a term beginning February 25, 2014, and ending at the pleasure of the Governor.

· Neal Wade, 67, of Panama City, is the executive director of the Bay Economic Development Alliance. He fills a vacant seat and is appointed for a term beginning February 25, 2014, and ending at the pleasure of the Governor.

# # #

About The Gulf Consortium
Florida Governor Rick Scott signed a Memorandum of Understanding with the Gulf Consortium to create a process to develop Florida’s State Expenditure Plan for RESTORE funding. The agreement lays the groundwork for the Gulf Consortium to work with Governor Scott to ensure that funding sources related to the Resources and Ecosystems Sustainability, Tourist Opportunities, and Revived Economies of the Gulf Coast States Act of 2012 (RESTORE Act) are maximized when developing a long term restoration plan for Florida. Key provisions of the Agreement established a streamlined process for review, certification by the Governor, and ultimate submission of projects and programs included in the State Expenditure Plan to the Gulf Coast Ecosystem Restoration Council.

The RESTORE Act, which was passed by Congress on June 29, 2012, creates the Gulf Coast Ecosystem Restoration Council, and establishes various funding categories. The RESTORE Act will be funded by Clean Water Act civil and administrative penalties paid by responsible parties from the Deepwater Horizon oil spill. The Council is comprised of the five Gulf State Governors and six federal agencies. In Florida the 23 Gulf Coast Counties (Gulf Consortium) are tasked with creating the State Expenditure Plan, which can include both economic and environmental restoration projects. For additional information, please go tohttp://www.flgov.com/governor-scott-signs-agreement-with-the-gulf-consortium-to-implement-restore-funding-2/

About the Florida Restaurant and Lodging Association
FRLA’s mission is to ‘Protect, Educate and Promote’ Florida’s hospitality industry – which represents a $71.8 billion industry, 23% of Florida’s economy, $4.3 billion in sales tax revenue, and over one million employees, making it Florida’s largest employer. It is Florida’s premier non-profit, hospitality industry trade association. FRLA safeguards the needs of the hospitality industry, improves the business climate, promotes the highest levels of quality and safety for our patrons, provides legislative advocacy, and eases navigation of government regulation. The Association represents and serves more than 10,000 independent and household name members, suppliers, and theme parks. For more information, go to www.FRLA.org.

Media Contact:
Elizabeth Ray
FRLA Press Secretary
850.224.2250 x255
ERay@FRLA.org

(Tallahassee, FL) – The Florida Restaurant and Lodging Association’s Educational Foundation (FRLAEF) is proud to support the 14th annual ProStart Culinary Team Competitions. This year, the event will showcase the skills of more than 400 high school students on Wednesday, March 5 and Thursday, March 6, 2014 at the Orange County Convention Center in Orlando, Florida.

A total of 60 high schools across the state are scheduled to participate in four different hospitality inspired events, with the opportunity to win more than $800,000 in scholarships.  The teams will be judged on how well they prepare a gourmet meal, their ability to create a business proposal for a new restaurant, design an edible centerpiece, and they will compete in a waiter’s relay race.

“We are thrilled to have talented students from across the state showcase their skills and give a glimpse into the future of Florida’s hospitality industry,” said Carol Dover, President and CEO of the Florida Restaurant and Lodging Association.  “We are proud to support them all year long through the FRLAEF, which is the only organization in Florida designed to provide students with school-to-career hospitality training.  We look forward to watching them strive for excellence in this year’s competition and anticipate they will do great things for our industry when they enter the workforce.”

The media is invited to attend both days of competition, and the awards ceremony, where there will be an opportunity to film the events and interview the participants and judges. Please contact FRLA Press Secretary Elizabeth Ray at 850.224.2250 x255 or via email at ERay@frla.org to arrange. The complete list of winners will be posted on the FRLA website and distributed to media outlets following the awards ceremony.

WHAT:
The FRLA Educational Foundation’s ProStart Culinary Team Competition.
Over 400 Florida High School Students from 60 Schools Scheduled to Compete

WHEN:               
WEDNESDAY, MARCH 5, 2014
9:00 am – 6:00 pm: Johnson & Wales University Culinary Competition

9:00 am – 5:50 pm: Cracker Barrel Management Competition

9:00 am – 3:00 pm: Keiser University Edible Centerpiece Competition

9:00 am – 6:00 pm: Education & Business Expo

THURSDAY, MARCH 6, 2014

7:00 am – 3:30 pm: Johnson & Wales University Culinary Competition

8:00 am – 12:20 pm: Cracker Barrel Management Competition

8:00 am – 3:00 pm: Education & Business Expo

10:00 am – 1:00 pm: The Coca-Cola Company Waiters Relay Competition

6:00 pm – 9:00 pm: Salute to Excellence Awards at Rosen Plaza Hotel, Grand Ballroom

WHERE: 
Orange County Convention Center / Hall F
9800 International Drive
Orlando, FL 32819
407.685.9800

Overall, there are 21 categories that will be judged by industry representatives from Cracker Barrel, Walt Disney World, Loews Hotels and Marriott International among others. The various post-secondary schools represented include Johnson & Wales University, Culinary Institute of America, Keiser University, Art Institute and Le Cordon Bleu.

For more information about the FRLAEF program, list of participating high schools, and the 2-day event program, please click here or contact Laura Rumer at 321.689.7192 or email her at LRumer@frla.org. You may also access the FRLA website at  http://wp.frla.org to learn about ProStart.

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About FRLA Educational Foundation (FRLAEF)
The Florida Restaurant & Lodging Association created the Educational Foundation in 1994. FRLAEF administers and executes two high school curriculums ‐ the National Restaurants Association’s (NRA) ProStart and the American Hotel & Lodging Association’s (AH&LA) Lodging Management Program – in over 240 Florida high schools and provides resources to nearly 25,000 students in these culinary arts and hospitality management programs. Scholarships, Teacher Training Institutes, Industry Certifications, Equipment Mini‐Grants and Industry Internships are just a few of the products and services the FRLAEF provides to these classrooms. For more information, please go to www.FRLA.org.

Media Contact:
Elizabeth Ray
FRLA Press Secretary
850.224.2250 x255
ERay@FRLA.org

(Tallahassee, FL) – The Florida Restaurant and Lodging Association (FRLA) is proud to present this week’s episode of Emeril’s Florida airing on Sunday, March 2, 2014, at 1:30 p.m. CST on the Cooking Channel. In Sunday’s episode titled, “Find Your Perfect Beach and Bites – Part 2,” celebrity chef Emeril Lagasse returns to the Florida Panhandle and tours the newest luxury hotel in South Walton, as well as some of his favorite restaurants, in the area.

“Watching Chef Emeril explore Florida’s Emerald Coast is exciting because he brings to light some of the best spots to visit in South Walton,” said Carol Dover, President and CEO of the Florida Restaurant and Lodging Association. “We believe this show will inspire viewers to make plans to experience unique places and flavors to try, in turn spurring our state’s economy.”

Emeril begins the episode at The Pearl, located in Rosemary Beach, it is the newest luxury boutique hotel in the South Walton area. It has all of the modern conveniences and is the first property in the United States to offer in-room Apple TVs. The pearl also offers a poolside spa and Sol Luna, a casual rooftop bar and restaurant overlooking the Gulf of Mexico.

Emeril tours the property with Bill Shoaf, the Managing Director, and samples some of the creative menu items sourced from within 100 miles of Rosemary Beach with Executive Chef Michael Guerra at the property’s Havana Beach Bar and Grill. Next stop is Wine World, a restaurant and retail outlet for wine, beer, spirits and specialty foods in the Sandestin area, and Emeril is a frequent customer at both sides of the operation.  Founder and managing partner Chan Cox sits down with Emeril and tastes some of the restaurant’s signature dishes. Then the two take a tour of the store and the offerings are extensive: over 4,000 wines and more than 100 craft beers to choose from.

Afterwards, Emeril visits the The Marlin Grill at the Village of Baytowne Wharf in Sandestin, a destination in itself with bars, restaurants and even a zip line.  The Marlin Grill offers a classic ‘surf and turf’ menu in a casual atmosphere. Emeril meets owner Tom Rice to talk about what he’s doing to keep the Marlin Grill a popular choice and tastes some of the restaurant’s signature dishes with Executive Chef Shawn Higgins. Finally, Emeril goes fishing with friends in the Gulf of Mexico for amberjack.  He and his boat captain Brad Benton then set up at the Baytowne Marina to cook up some delicious Amberjack sandwiches. The show reruns on Monday, March 3rd at 8:30 a.m. CST and Thursday, March 6th at 10:30 a.m. CST.  Please check local listings.

Emeril’s Florida Season Two 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 second 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 program is sponsored by the FRLA and VISIT FLORIDA. 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.

# # #

About the Florida Restaurant and Lodging Association
FRLA’s mission is to ‘Protect, Educate and Promote’ Florida’s hospitality industry – which represents a $71.8 billion industry, 23% of Florida’s economy, $4.3 billion in sales tax revenue, and over one million employees, making it Florida’s largest employer. It is Florida’s premier non-profit, hospitality industry trade association. FRLA safeguards the needs of the hospitality industry, improves the business climate, promotes the highest levels of quality and safety for our patrons, provides legislative advocacy, and eases navigation of government regulation. The Association represents and serves more than 10,000 independent and household name members, suppliers, and theme parks.