Chef Emeril Lagasse Announces Las Vegas Dinner Series “Tour de Emeril”
Chef Emeril Lagasse’s Las Vegas chefs are joining forces and creating a unique collaborative dinner series called “Tour de Emeril.” Kicking off March 31 at Emeril’s New Orleans Fish House, this series celebrates the strengths and talents of Chef Emeril’s four Las Vegas restaurants and their respective chefs de cuisine.
At each of the one-time-only dinners, Chefs Ronnie Rainwater (Delmonico Steakhouse), Jean Paul Labadie (Emeril’s New Orleans Fish House), Scott Pajak (Lagasse’s Stadium) and James Richards (Table 10) will collaborate on a menu that celebrates their visions and inspirations, as well as those of Chef Emeril.
The dates and locations for the series are:
- Friday, March 31 – Emeril’s New Orleans Fish House
- Friday, June 23 – Lagasse’s Stadium
- Friday, Sept. 8 – Delmonico Steakhouse
- Friday, Dec. 8 – Table 10
The inaugural dinner starts with a cocktail reception at 6:30 p.m. featuring the Razz-Matazz, one of Emeril’s New Orleans Fish House’s newest cocktails made with Botanist gin, Marie Brizard raspberry, lime juice, Wilks & Wilson Millicent lime mint syrup, fresh raspberries and mint. Dinner will start at 7 p.m., and the complete springtime-themed menu, featuring wine pairings by Huneeus wines, includes:
First Course
Chilled white asparagus bisque with Alaskan king crab, sorrell and shaved spring vegetables
Prepared by Chef James Richards, chef de cuisine at Table 10
Wine Pairing: Illumination Sauvignon Blanc by Quintessa
Second Course
Roasted wild striped bass, beluga lentil puree and spring onion with Meyer lemon
Prepared by Chef Scott Pajak, chef de cuisine at Lagasse’s Stadium
Wine Pairing: Flowers Chardonnay Sonoma Coast
Third Course
Rabbit “Porchetta” with thumbelina carrots, English peas, morel mushrooms and salsa verde
Prepared by Chef Ronnie Rainwater, chef de cuisine at Delmonico Steakhouse
Wine Pairing: Flowers Sea View Ridge Pinot Noir
Fourth Course
Grilled Colorado lamb chop, stuffed shank and housemade sausage with fava bean puree and Drunken Goat cheese tater tots
Prepared by Jean Paul Labadie, chef de cuisine at Emeril’s New Orleans Fish House
Wine Pairing: Faust Cabernet Sauvignon
Dessert
“Spring Fruit Extravaganza” featuring seasonal fruits prepared three ways
All-inclusive tickets are $90 per person and $150 with Huneeus wine pairings. Reservations are required by contacting Emeril’s New Orleans Fish House at (702) 891-7374 before March 27.
L-R: Chef James Richards from Table 10; Chef Sean Roe, culinary director of Emeril Lagasse’s four Las Vegas restaurants; Chef Jean Paul Labadie from Emeril’s New Orleans Fish House; Chef Scott Pajak from Lagasse’s Stadium; and Chef Ronnie Rainwater from Delmonico Steakhouse. Photo Credit: Chris DeVargas
About Chef Emeril Lagasse’s Restaurants
Chef Emeril Lagasse is the chef/proprietor of 13 award-winning restaurants, including four in New Orleans (Emeril’s, NOLA, Meril and Emeril’s Delmonico); four in Las Vegas (Emeril’s New Orleans Fish House, Delmonico Steakhouse, Table 10 and Lagasse’s Stadium); two in Orlando (Emeril’s Orlando and Emeril’s Tchoup Chop); and three at the Sands Casino Resort Bethlehem in Pennsylvania (Emeril’s Chop House, Burgers And More by Emeril and Emeril’s Fish House). Lagasse opened his first restaurant, Emeril’s New Orleans, in 1990 to national acclaim. He opened his first Las Vegas property, Emeril’s New Orleans Fish House at the MGM Grand in 1995, followed by Delmonico Steakhouse in The Venetian Resort, Hotel & Casino in 1999 and Table 10 at the Grand Canal Shoppes at The Venetian l The Palazzo in 2008. Lagasse’s restaurants consistently win critical praise and top ratings. Delmonico Steakhouse has received the prestigious “Grand Award” from Wine Spectator magazine every year since 2004.
About Emeril Lagasse
Chef Emeril Lagasse is the chef/proprietor of 13 restaurants in New Orleans, Las Vegas, Orlando and Bethlehem, PA. As a national TV personality, he has hosted more than 2,000 shows on the Food Network, and is the food correspondent for ABC’s “Good Morning America.” Lagasse has appeared as a guest judge in four seasons of Bravo’s hit food series, “Top Chef,” was named a co-host for the tenth season of the “Rachael Ray Show,” and in January 2016, he entered his fourth season of “Emeril’s Florida” on the Cooking Channel. His latest project, Eat the World with Emeril Lagasse, an Amazon original series premiered September 2016. Lagasse is the best-selling author of 19 cookbooks, the latest, Essential Emeril: Favorite Recipes and Hard-Won Wisdom from My Life in the Kitchen, was released in October 2015. In 2002, Emeril established the Emeril Lagasse Foundation to support children’s educational programs that inspire and mentor young people through the culinary arts, nutrition, healthy eating, and important life skills. To date, the Foundation has donated more than $7 million to community organizations in New Orleans, Las Vegas and on the Gulf Coast. In December 2015, Sequential Brands Group, Inc. (Nasdaq:SQBG) acquired the assets related to Emeril Lagasse’s media and merchandising business, including television programming, cookbooks, the Emerils.com website and his licensed kitchen and food products. For more information, visit: emerils.com.