(St. Petersburg, Fla.) The Florida Restaurant and Lodging Association (FRLA) is proud to present this week’s episode of Emeril’s Florida airing Sunday, January 31, 2016, at 2:30 p.m. EST on the Cooking Channel. In Sunday’s episode, “Sugar Sand Paradise,” celebrity chef Emeril Lagasse visits three fantastic properties in the St. Petersburg and Clearwater area, including: Locale Market, Guy Harvey’s RumFish Grill and Palm Pavilion. Emeril rounds out the episode preparing Cedar Key Baked Oysters with Portuguese Chorizo Butter.

“Florida’s West Coast is packed with wonderful restaurants featuring picturesque backdrops and unique dining experiences,” said Carol Dover, FRLA President and CEO. “Emeril’s Florida certainly selected some of our favorite spots this year and we are proud to help give visitors the opportunity to sample them.”

On this episode of Emeril’s Florida, the first stop is Locale Market, a gourmet market located in downtown St. Petersburg that’s owned by nationally renowned chefs Michael Mina and Don Pintabona. It’s chef driven and offers locally sourced meats, seafood, and produce along with house made pastas and artisanal products. Emeril tours the market with Chef Don Pintabona and then sits down with Chef Michael Mina to sample some of Locale’s signature dishes including Steamed Two Docks Clams; Faithful Farms Tuscan Kale Salad; The “St. Petersburger” (a dry aged beef monster hamburger); a 32 oz. Bone In Dry Aged Tomahawk Ribeye; and a Liquid Nitrogen Bon Bon Sundae.

Next, Emeril visits Guy Harvey’s RumFish Grill on St. Pete Beach. The centerpiece of the restaurant is the 33,500 gallon aquarium in the dining room that was built by Wayde King and Brett Raymer of Animal Planet’s hit series Tanked. Emeril sits down with Executive Chef Justin Harry to sample some of the seafood dishes on the chef’s menu including Caribbean Ceviche; Cedar Key Oysters; Jerk Lion Fish; and Seafood Brochette with shrimp sea scallop and fish.

Then, Emeril visits Palm Pavilion, a restaurant that was built on Clearwater Beach in 1926 and sold in 1964 to the family that continues to own and operate it today. Emeril gets the backstory from owner Ken Hamilton on this family run, gulf front icon. Emeril then sits down with Executive Chef Marlin Kaplan to sample some of Palm Pavilion’s signature dishes including St. Louis BBQ Ribs; The Palm Burger; The Palm Grouper Sandwich; and The Palm Nachos.

The show reruns on Monday, February 1 at 9:30 a.m. EST and Thursday, February 4 at 10:30 a.m. EST. Please check local listings.

Emeril’s Florida Season Four 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 fourth 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 Star Fish Company, Mrs. Mac’s Kitchen and Crazy Fish Bar & Grill, photos of signature menu items and recipes of featured dishes, please contact Elizabeth Ray at ERay@FRLA.org or 850.224.2250 x255.

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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 $82 billion hospitality industry which represents 23% of Florida’s economy and more than 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, September 27-29, 2016 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.

(Key Largo, Fla.) The Florida Restaurant and Lodging Association (FRLA) is proud to present this week’s episode of Emeril’s Florida airing Sunday, January 24, 2016, at 2:30 p.m. EST on the Cooking Channel. In Sunday’s episode, “Seafood Shacks” celebrity chef Emeril Lagasse visits three of the great seafood shacks around the state, including: Star Fish Company, Mrs. Mac’s Kitchen and Crazy Fish Bar & Grill. Emeril rounds out the episode preparing Crab Jalapeno “Hot Pot,” Garlic and Lemon Toasts.

“Seafood is synonymous with Florida and is absolutely a Sunshine State staple,” said Carol Dover, President and CEO of the Florida Restaurant and Lodging Association. “We are thrilled Emeril is highlighting some of our favorite seafood shacks that viewers are sure to savor as they book their next trip to our great state.”

On this episode, Emeril’s first stop is the Star Fish Company, a waterfront shack in the fishing village of Cortez on the West Gulf Coast that sells fresh fish and serves up some of the best seafood in the area. They also operate a long standing fish house next door that sells seafood around the world. Located on a dock along the Sarasota Bay, Star Fish Company thrives on its laid-back atmosphere. It is cash only and has outdoor picnic table seating where the food is served in white cardboard boxes. Emeril sits down with owner Karen Bell to try some of the catch of the day including Blackened Grouper; Shrimp/Oyster Po’ boy; Soft Shell Crab; Fried Gulf Shrimp; and Mullet Two Ways.

Next Emeril heads to the Florida Keys to Mrs. Mac’s Kitchen. It’s a quirky seafood shack founded in 1976 and located along the famous Overseas Highway in Key Largo. It is a local and visitors favorite and Emeril sits down with owner Angie Wittke and samples some of her signature dishes including Caribbean Lobster; Bahamian Conch Salad; Kickin’ Local Blue Crab Cake BLT; Lionfish Français with Seasonal Vegetables; and Mrs. Mac’s Kitchen “World Famous” Key Lime Pie.

Then Emeril visits Crazy Fish Bar & Grill, a seafood shack located in the middle of the state that’s far from either coast, but still serving up some of the freshest seafood around. It was a dive bar before owners Jim and Jean Christensen took it over and renovated both the building and the menu. They sat down with Emeril to share some of their signature dishes including Florida Gulf Shrimp Basket; Captain Crunch Grouper Sandwich served with Sweet Fries and Key Lime Dipping Sauce; Whole Yellowtail Snapper; Barracuda with Cranberry Chipotle Sauce & Florida Fried Green Tomatoes.

The show reruns on Monday, January 25 at 9:30 a.m. EST and Thursday, January 28 at 10:30 a.m. EST. Please check local listings.

Emeril’s Florida Season Four 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 fourth 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 Star Fish Company, Mrs. Mac’s Kitchen and Crazy Fish Bar & Grill, photos of signature menu items and recipes of featured dishes, please contact Elizabeth Ray at ERay@FRLA.org or 850.224.2250 x255.

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 $82 billion hospitality industry which represents 23% of Florida’s economy and more than 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, September 27-29, 2016 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.

(Orlando, FL) – The Florida Restaurant and Lodging Association Educational Foundation (FRLAEF) is proud to present the 2016 ProStart Culinary Team Competition. In its 16^th year, the high-stakes competition features students from Florida’s ProStart program, a career technical education program where high school students learn from an industry-derived curriculum that teaches culinary techniques and restaurant management skills.  More than 20,000 students from across Florida are enrolled in the program. The event is scheduled to take place Friday, February 5 and Saturday, February 6, 2016 at the Rosen Plaza Hotel in Orlando.

“This event is an all-star line up of incredibly talented students, who certainly represent the bright future of Florida’s hospitality industry,” said Carol Dover, President and CEO of the Florida Restaurant and Lodging Association. “It’s wonderful to watch these students showcase the culinary skills they’ve worked so tirelessly to attain, and we are proud to help enhance their craft by awarding opportunities that will help take them to the next level of their education and ultimately, careers.”

During the event, 49 Florida ProStart teams will gather to compete in either the culinary arts or restaurant management divisions. Culinary teams will prepare a three-course meal in 60 minutes, without access to running water or electricity using only two butane burners, and management teams present a business proposal for an original restaurant concept to a panel of industry judges.

Students will compete for more than $800,000 in scholarships. First-place teams from the management and culinary competitions will advance to the prestigious National ProStart Invitational, April 29-May 1, 2016, in Grapevine, Texas.

WHAT:
The FRLA Educational Foundation’s ProStart Culinary Team Competition
400 Florida High School Students from 49 Schools Scheduled to Compete

WHEN:
FRIDAY, FEBRUARY 5, 2016
9:00 AM – 6:00 PM     Johnson & Wales University Culinary Competition
9:00 AM – 5:10 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

SATURDAY, FEBRUARY 6, 2016
7:00 AM – 3:07 PM     Johnson & Wales University Culinary Competition
8:00 AM – 1:50 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
1:00 PM                       Chef’s Warehouse Raffle
6:30 PM – 9:00 PM     Salute to Excellence Awards at Rosen Plaza Hotel, Grand Ballroom

WHERE:
Rosen Plaza Hotel
9700 International Drive
Orlando, FL 32819

The media is invited to attend both days of competition and the awards ceremony. There will be an opportunity to film the events and interview the participants and judges. Please contact FRLA Communications Director 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.

Please visit FRLA.org for more information about the FRLAEF program, a list of participating high schools and the 2-day event program. Additionally, be sure to follow this event live on social media by searching for #FLProStart.

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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 $82 billion hospitality industry which represents 23% of Florida’s economy and more than 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, September 27-29, 2016 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

(Miami, Fla.) The Florida Restaurant and Lodging Association (FRLA) is proud to present this week’s episode of Emeril’s Florida airing Sunday, January 17, 2016, at 2:30 p.m. EST on the Cooking Channel. In Sunday’s episode, “It’s So Miami” celebrity chef Emeril Lagasse visits three unique restaurants in the Miami area, including: The Forge, Joe’s Stone Crab and Sugarcane Raw Bar Grill. Emeril rounds out the episode preparing Jerk Spiced Pork Tenderloin, Stewed Black Beans Caramelized Sweet Potatoes.

“Miami is known for its signature style and its dining scene is world-renowned,” said Carol Dover, FRLA President and CEO of the Florida Restaurant and Lodging Association. “This episode of Emeril’s Florida is sure to draw viewers who will certainly want to visit the Sunshine State to sample some of Miami’s finest flavors and exciting experiences.”

On this episode, Emeril’s first stop is The Forge in Miami Beach. It is a high-end steakhouse that’s fine dining in a kicked up atmosphere. Its legendary reputation attracts many A-list celebrities, professional athletes, politicians and South Beach socialites. Emeril and Executive Chef Christopher Lee sample some of the restaurant’s signature dishes including: Yellow Fin Tuna Tartare; Jamaican Bacon; 2 Lb Maine Lobster Entrée; 12oz Filet Alaskan King Crab Oscar with Forge Rub; and S’mores Soufflé.

Next up is Joe’s Stone Crab, a long-standing family run restaurant. Joe’s Stone Crab is a century-old South Beach institution that is world renowned for its sweet and succulent stone crabs. More than just a place to eat, Joe’s has gained status as an international gathering spot for celebrities and foodies alike. Emeril meets with Executive Chef Andre Beinvenu to sample some of Joe’s best dishes including Stone Crabs with Hash Brown, Cole Slaw, Tomatoes; Ginger Salmon; Bone-in Rib Eye; Seafood Cioppino; Grilled Alaskan King Crab; and Key Lime Pie.

Emeril’s final stop is Sugarcane Raw Bar Grill. This is one of the hottest restaurants in the city. Sugarcane was developed and opened in 2010 by the owners of Samba Brands Management as an entirely new concept for Miami. The goal was to create a “shared experience” for diners with an array of styles and dishes that would all excite the palate and are designed to share.  Executive Chef Timon Balloo was brought in to be a partner and chef. Emeril and the chef sample dishes from the Raw Bar: Scallop Crudo, Apple & Black Truffle; Grouper Crudo, Pickled Watermelon & Shiso. From the Robata Grill they try Robata, Aji Panca Octopus and Korean Galbi Beef Short Ribs.

The show reruns on Monday, January 18 at 9:30 a.m. EST and Thursday, January 21 at 10:30 a.m. EST.  Please check local listings.

Emeril’s Florida Season Four 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 fourth 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 The Forge, Joe’s Stone Crab or Sugarcane Raw Bar Grill, photos of signature menu items and recipes of featured dishes, please contact Elizabeth Ray at ERay@FRLA.org or 850.224.2250 x255.

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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 $82 billion hospitality industry which represents 23% of Florida’s economy and more than 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, September 27-29, 2016 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.

Contact: Elizabeth Ray

FRLA Communications Director

850.224.2250 x255

ERay@FRLA.org

(Tallahassee, Fla.) The Florida Restaurant and Lodging Association (FRLA) is thrilled to be represented on the 2016 International Society of Hotel Association Executives (ISHAE) Board of Directors. During its annual meeting in December, ISHAE named Dannette Lynch, FRLA Director of Membership, an At-Large Member.

“Dannette is truly dedicated to Florida’s hospitality industry, will be a fantastic representative for our great state and certainly an asset to the ISHAE Board of Directors,” said Carol Dover, President and CEO of the Florida Restaurant and Lodging Association. “We are pleased to continue our partnership with ISHAE and always proud to ensure Florida is involved in the global conversation.”

ISHAE provides professional development and networking opportunities for lodging association executives and represents the unified voice of state lodging associations in collaboration with our national industry partners. For more information on ISHAE please visit ISHAE.org.

Dannette joined the FRLA team in 1997. In addition to her role as Director of Membership, she serves as Regional Director for eight local chapters: Pinellas, Hillsborough, Manatee, Desoto, Sarasota, Polk, Central Florida and the Space Coast. Dannette came to FRLA with more than fifteen years of marketing, special event and sales management experience. For more information about FRLA, please visit FRLA.org.

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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 $82 billion hospitality industry which represents 23% of Florida’s economy and more than 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, September 27-29, 2016 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.

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

(Tallahassee, Fla.) The Florida Restaurant and Lodging Association (FRLA) is proud to present this week’s episode of Emeril’s Florida airing Sunday, January 10, 2016, at 2:30 p.m. EST on the Cooking Channel. In Sunday’s episode, “Tattoos, Rebels and a Rooster,” celebrity chef Emeril Lagasse visits three unique restaurants in St. Petersburg, Tampa and Boca Raton. Emeril rounds out the episode cooking Char Sui BBQ.

“Florida is known for restaurants with flare and this episode features some of our absolute favorites,” said Carol Dover, FRLA President and CEO. “We are thrilled to participate in this show, which showcases the Sunshine State’s hospitality industry and encourages viewers around the country to come savor flavorful experiences that are found nowhere else in the world.”

On this episode, Emeril’s first stop is Z Grille in St. Petersburg. There, he meets with owner and Executive Chef Zack Gross who opened the restaurant with his wife Jennifer in 2005. The menu features New American and Southwestern staples with an inventive SoCal twist. For Emeril, he prepares some of his signature dishes including 3 different kinds of deviled eggs: Beet Truffle Arugula/Tomato Basil Parmesan/California Avocado Bacon; along with Dr. Pepper Ribs: Kale Salad with Pork Belly; Achiote Chicken; and Black Grouper with Smoked Pimento Cheddar Cheese Grits and Old Bay Whipped Crème.

Next Emeril visits Rebel House, a restaurant in Boca Raton that’s a little out of the ordinary, which explains their rebel name and rebellious reputation. In 2012, when owners Mike Saperstein and Evan David opened Rebel House they enlisted a friend and local artist to plaster the centrally located space with rebellious sayings, paintings of rebellious figures, and even a few shadowbox pieces symbolizing various rebellious eras in history, all of which were made for the restaurant. Mike is the chef and he brings out some of their most popular dishes for Emeril to try including: House Made Charcuterie; Wahoo Crudo; Lambcetta; and Belle Glade Corn Pudding Brûlée.

Finally, Emeril heads to Tampa where two local guys and their rooster mascot have taken the dining scene up a few notches with their inventive cuisine. At Rooster & the Till he meets with the two owners who started hatching their own restaurant plan back when they met working at another restaurant. Emeril gets to sample some of the dishes that are making this a popular restaurant in Tampa including: Grilled Octopus; House-Made Tofu; Gnocchi; and Salmon Belly.

The show reruns on Monday, January 11 at 9:30 a.m. EST and Thursday, January 14 at 10:30 a.m. EST. Please check local listings.

Emeril’s Florida Season Four 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 fourth 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 Z Grille, Rebel House or Rooster & the Till, photos of signature menu items and recipes of featured dishes, please contact Elizabeth Ray at ERay@FRLA.org or 850.224.2250 x255.

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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 $82 billion hospitality industry which represents 23% of Florida’s economy and more than 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, September 27-29, 2016 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.

The Florida Businesses for a Competitive Workforce coalition is pleased to have the support of the Florida Restaurant and Lodging Association, one of 37 major Florida employers backing the Florida Competitive Workforce Act. House Bill 45 by Rep. Holly Raschein (R-Key Largo) and Senate Bill 120 by Sen. Joe Abruzzo (D-Boynton Beach), commonly referred to as the Competitive Workforce Act, is a bi-partisan measure that will go before state lawmakers during the 2016 Florida Legislative Session, slated to begin Jan. 12, 2016.

While it is illegal to discriminate in employment, housing and public accommodations based on race, color, religion, sex, national origin, age, handicap or marital status, the gay and transgender community is left out of statewide non-discrimination protections. The Competitive Workforce Act would modernize state law to include anti-discrimination protection based on sexual orientation and gender identity or expression in the workplace, and in housing and public accommodations. Thirty-seven Florida counties and municipalities have local protections in place for the LGBT (Lesbian, Gay, Bisexual, Transgender) community, but local government ordinances cover only 56 percent of the state’s population.

The Competitive Workforce Act not only has the backing of major Florida employers, including nine Fortune 500 companies, but also more than 400 local businesses in Florida have endorsed the legislation. The coalition believes that the Competitive Workforce Act will make Florida more competitive in the national and global marketplace in much the same way companies have benefitted from adopting anti-discrimination policies.

Want to show your support for the Competitive Workforce Act? Here are some ways you can participate on a personal level:

1. Endorse HB 45/SB 120 by signing the online petition by clicking here.
2. Contact your local lawmakers to voice your support for the Competitive Workforce Act.

Learn more by visiting Florida Businesses for a Competitive Workforce online at www.FLCompetitiveWorkforce.com or visit the coalition on Twitter and Facebook.