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- Emeril recently
introduced a new line of dinnerware,
food prep and oven-to-table pieces
at the annual International Home
& Housewares Show in Chicago.
And leave it to Emeril to do it with
a bang! The Wedgwood Housewares
Group, a division of the famed
Wedgwood fine china company that has
been in existence for 240 years, has
teamed with Emeril to produce two
collections---the Professional
Collection and the NOLA
Collection.
- Emeril was
personally involved in designing
both lines to ensure the quality and
appearance. The professional
tableware will be available in Linen
White (a white satin on white),
Titanium (charcoal on white), Very
Berry (red satin on white), and
Adobe Clay (taupe on white). The
NOLA line highlights the hurricane
swirl logo (white on white or Adobe
Clay on white) of Emeril's
restaurant NOLA in the French
Quarter in New Orleans.
- "I'm especially
excited about the NOLA collection,"
says Emeril. "We've had many
requests for the square platters,
plates, and bowls that we use on
Emeril Live and these were designed
with that interest in mind. It's
fun, practical, and smart
looking!"
- "The
professional line is more
conservative and sophisticated, but
designed for everyday use as well as
for any occasion," says
Emeril.The Professional
Collection also offers an extensive
inventory that includes casseroles,
various serving bowls, various sized
mixing bowls, a large salad bowl, as
well as souffl and covered
casseroles, ramekins and four-piece
spice cellar set.
- All pieces in
both collections are oversized and
are of high-quality stoneware that
can go in the dishwasher,
conventional ovens, and the
freezer.
-
- Chef Emeril
Lagasse : Biography
- Chef,
Restaurateur, Television Personality
and Author
- Chef Emeril
Lagasse received his first culinary
experience from his mother, Hilda,
when he was a boy growing up in the
small town of Fall River,
Massachusetts. As a teenager, he
worked at a Portuguese bakery where
he mastered the art of bread and
pastry baking. Upon high school
graduation, Lagasse was offered a
full scholarship to the New England
Conservatory of Music, but decided
to pursue a career as a professional
chef. He earned a degree from the
respected culinary fortress, Johnson
and Wales University, and later
received an honorary Doctorate
degree from the university. Lagasse
then traveled to Paris and Lyon
where he polished his skills and
learned the art of classic French
cuisine. Returning to the United
States, Lagasse practiced his art in
fine restaurants in New York, Boston
and Philadelphia before heading
south to the Big Easy. Lured to New
Orleans by Dick and Ella Brennan,
Lagasse established his star at
their legendary restaurant,
Commander's Palace, where he was
executive chef for seven and a half
years.
- Lagasse is now
the chef-proprietor of nine
restaurants including three in New
Orleans, two in Las Vegas, two in
Orlando, one in Atlanta and one in
Miami. In 1990, Chef Emeril
opened Emeril's Restaurant in the
chic Warehouse District in downtown
New Orleans. Two years later,
he opened Nola Restaurant in the
French Quarter. In 1995,
Emeril brought his "New New Orleans"
cooking to Las Vegas and opened
Emeril's New Orleans Fish House,
located in the monumental MGM Grand
Hotel. In 1998, Lagasse opened
Emeril's Delmonico in New Orleans'
historic Garden
District. He opened two
restaurants in 1999 &endash; in
February, he headed down to Florida
to open Emeril's Orlando at
Universal Studios City Walk and in
May, he opened Delmonico Steakhouse
is in the Venetian
Resort/Hotel/Casino. In
January 2003, he opened Emeril's
Tchoup Chop (pronounced chop-chop)
at Universal Orlando's Royal Pacific
Resort. Emeril's Atlanta
opened in August 2003 at One
Alliance Center in the Buckhead
neighborhood in Atlanta, GA.
Emeril's Miami Beach opened its
doors in November 2003 at the Loews
Miami Beach Hotel.
- The recognition
and awards he has garnered have made
him known to food-loving Americans
everywhere. His restaurants
consistently win critical praise and
top ratings. Emeril's Restaurant was
dubbed "Restaurant of the Year" by
John Mariani in Esquire magazine in
1990 and received the coveted Wine
Spectator "Grand Award" in 1991.
Also in 1991, Lagasse was named
"Best Southeast Regional Chef" by
the James Beard Foundation. Most
recently, Emeril's Restaurant earned
the prestigious Ivy Award. Nola has
achieved the status of "Best New
Restaurant" by Esquire magazine in
1993 and has been recognized
nationally by Travel & Leisure,
Traveler and Southern Living
magazines. His third restaurant,
Emeril's New Orleans Fish House was
named "Best Restaurant in Las Vegas"
by Zagat. In 2002, Delmonico
Steakhouse was named "Best
Steakhouse" by Las Vegas Life
magazine. In 2004, Delmonico
Steakhouse received the Grand Award
from Wine Spectator magazine.
Lagasse himself has also received
accolades and awards for his
culinary expertise. In 1991, Lagasse
was named "Best Southeast Regional
Chef" by the James Beard Foundation.
In 1998 he was chosen as "Chef of
the Year" by GQ magazine. In 1999,
he was named one of People
magazine's "25 Most Intriguing
People of the Year." In 2004,
he was chosen as "Executive of the
Year" by Restaurants &
Institutions magazine.
Chef Emeril
Lagasse is a national TV
personality. Lagasse joined the Food
Network in 1993 and celebrated his
1000th show with the network in
2001. He is the host of both "The
Essence of Emeril" and "Emeril
Live", which reaches over 78 million
homes daily. The former has been
nominated for Emmy Awards in 2001,
2002 and 2003, and was voted by Time
magazine as one of the "Top 10 TV
Shows" during 1996. The latter has
won a Cable Ace Award for "Best
Informational Series." Chef Emeril
is also the food correspondent for
"Good Morning America" and appears
on Friday mornings.
Lagasse is also a
best-selling author. In 1993
he published the best-selling
cookbook Emeril's New New Orleans
Cooking, which introduced his
creative approach to Creole
cuisine. Nine other books have
followed including Louisiana Real
and Rustic, Emeril's Creole
Christmas, Emeril's TV Dinners,
Every Day's A Party, Prime Time
Emeril, Emeril's There's A Chef in
My Soup, From Emeril's Kitchens, his
second children's cookbook, Emeril's
There's A Chef in My Family and
Emeril's Potluck. His
eleventh book, Emeril's Delmonico
will debut in October 2005. As of
July 2003, 3.5 million copies of
Lagasse's books have been
sold.
In September
2002, Emeril established the Emeril
Lagasse Foundation to support and
encourage programs creating
developmental and educational
opportunities for
children.- Lagasse's
corporate office, Emeril's Homebase,
is located in New Orleans. Emeril's
Homebase houses Lagasse's restaurant
operations, as well as cookbook and
recipe development and testing,
product shipping, the emerils.com
website, and a store front for
Lagasse's signature products.
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Wedgwood is quintessentially English. It has a tradition of innovation, quality and craftsmanship and its designs are widely acknowledged as timeless, elegant, classic and understated. The design teams also work with external product designs for cross-pollination of ideas, experience and work methods. The Company philosophy is that its products are not only a pleasure to be enjoyed today, but are also a treasure for the future - many consumers buy only Wedgwood to be handed down as a family heirloom.
Wedgwood was founded by Josiah Wedgwood, the ‘Father of English Potters’, in 1759. His first big success - and perhaps the greatest contribution to the British pottery industry - was the production of the first cream-colored earthenware. Later called Queen’s Ware by the Royal assent of Queen Charlotte in 1765, this inexpensive earthenware put fine, beautiful tableware within reach of a much wider range of consumers. Wedgwood’s most famous commission in Queen’s Ware was a 952 piece dinner and dessert service for Empress Catherine II of Russia in 1773/74, which featured free-hand paintings of 1,244 different English Scenes.
Wedgwood also produced a wide variety of ornamental ware and in 1768 developed Black Basalt, a fine black stoneware that has remained popular through three centuries and is used on vases, busts, cameos and teaware.
After years of searching for the right ingredients and thousands of experiments, Wedgwood perfected Jasperware - a very fine-grained stoneware, colored throughout the body. Jasper was prized by Wedgwood above all his creations and, until his death in 1795, he devoted much of his energy to producing a wide range of pieces from cameos to portrait medallions to chessmen and candlesticks in many different colors.
Jasperware is synonymous with the Wedgwood name and has been produced continually for more than 200 years. Although today it is produced using more streamlined production techniques, in essence the methods used are the same as those used by Josiah Wedgwood in the 18th century, with every bas-relief decoration applied by hand.
"We are proud of the world-wide celebrations of Wedgwood's 250th anniversary. We need to reflect on our remarkable heritage, as well as the extraordinary legacy of our founder, Josiah Wedgwood. It is a time to focus on a new and exciting future with the many supporters of our great brand."
-Lord Piers Wedgwood, Brand Ambassador
Celebrating 250 years of Wedgwood!
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