News Release Category: FRLA News

It is National Burger Day Join the Mooovement; Tallahassee Burger Trail Starts Monday, June 1

Media Contacts:
Elizabeth Ray, 850.224.2250 x255, [email protected]
Sara Sowerby, 850.391.5040, [email protected]

(Tallahassee, Fla.) –Today is National Burger Day, and an ideal time to start salivating about the Capital City’s celebration of America’s quintessential summertime dish!  The Florida Restaurant and Lodging Association (FRLA) is proud to partner with VISIT FLORIDA, Cheney Brothers and the Florida Beef Council to present the Tallahassee Burger Trail. Beginning June 1 through July 31, 2015, the “trail” is comprised of locally owned or operated restaurants throughout the city. During the two-month event, residents and visitors can win weekly prizes by stopping by a participating restaurant to try the “trail featured” burger and share photos of their experience on Facebook, Instagram, or Twitter with #TallyBurgerTrail. Prizes include grilling packages, restaurant gift cards, t-shirts and more.

What better way to start the summer than by celebrating restaurants’ unique twists on this all-American staple,” said Carol Dover, President and CEO of FRLA. “The Burger Trail is a great way to introduce more people to Tallahassee’s culinary offerings and highlight some of the best burgers in town, all while supporting our local restaurant community.”

To date, the 18 participating restaurants include:

101 Restaurant
Andrew’s Capital Grill & Bar
Avenue Eat & Drink
Canopy Road Café
Five Guys Burgers and Fries
Gordo’s
Grub Burger
Hurricane Grill & Wings
Juicy Blue
Madison Social
Marie Livingston’s Steakhouse
Merv’s Melt Shop
Midtown Caboose
Shula’s 347 Grill
The Tin Cow
Up in Smoke Pit BBQ
Wells Brothers Bar and Grill
Vertigo Burgers and Fries

“Florida is an agriculture state, and our cattlemen produce some of the best beef in the country,” said Florida Beef Council CEO, Jim Handley. “The Florida Beef Council is thrilled to team up with FRLA and Tallahassee restaurants to promote dishes made with beef.”

For additional information, such as restaurant locations and featured burgers, visit http://TallahasseeBurgerTrail.com.

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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.

About the Florida Beef Council
The Florida Beef Council’s (FBC) mission is to effectively maintain and build demand for beef products through integrated and focused market development programs, while increasing the opportunity for the beef industry to earn an adequate return on investment. Founded in 1956 and funded by the Beef Checkoff, the FBC collects $1 from every head of cattle sold within the state for the exclusive purposes of promotion, education and research of beef. FBC is a Qualified State Beef Council and a member of the Federation of State Beef Councils. For more information about FBC, visit www.FloridaBeefCouncil.org.

Chef Emeril Lagasse Tours Farm-to-Table Establishments on Latest Episode of Emeril’s Florida

Media Contact:
Elizabeth Ray, [email protected], 850.224.2250 x255
Christina Johnson, [email protected], 850.391.5040


Chef Emeril Lagasse Tours Farm-to-Table Establishments on Latest Episode of Emeril’s Florida

  – The Cooking Channel will feature restaurants in St. Augustine, Boca Raton and Miami this Sunday –

(Tallahassee, FL) – The Florida Restaurant and Lodging Association (FRLA) is proud to present this week’s episode of Emeril’s Florida airing Sunday, February 22, 2015, at 2:30 p.m. EST on the Cooking Channel. In Sunday’s episode, celebrity chef Emeril Lagasse focuses on the farm-to-table movement in Florida, which refers to producing food locally and delivering that food to consumers.

“With Florida’s ability to grow fruits and vegetables and raise livestock year round, the farm-to-table movement gives restaurants and their patrons the opportunity to celebrate our agricultural industry that supports nearly one million jobs,” said Carol Dover, President and CEO of the Florida Restaurant and Lodging Association. “FRLA is excited that the farm-to-table movement is expanding, and looks forward to the continued momentum of establishments, such as the ones featured in this week’s episode of Emeril’s Florida.”

Emeril’s first stop on the farm-to-table episode takes him to The Floridian restaurant in downtown St. Augustine.  Jeff and Genie McNally are young restaurateurs. Genie is the chef and Jeff runs the front of the house. A primary focus since they opened the restaurant has been to be as farm-to-table as possible. Genie has a farming background and ran a farmers market prior to opening the restaurant. Her farming background ensures that the couple personally knows every purveyor and producer that they use – about 10 separate sources making up approximately 85% of their usable materials. The cuisine at the restaurant is based on availability and seasonality, and due to Genie’s gluten intolerance, all but a few select items are naturally gluten free. Both sat down with Emeril to talk about the restaurant and sample a few of Genie’s signature dishes including Pickled Pepper Shrimp, Cornbread and Blackberry Bruschetta, and Posole Floridian.

Next, Emeril heads to 13 American Table in Boca Raton. A true American establishment, the restaurant’s name is a salute to the 13 stripes on the American flag. Anthony Fiorini, who grew up in Boca Raton, is Executive Chef and known for his dishes made with high-quality ingredients prepared in a simple, but exquisite form. He is one of only 65 owners of the Josper oven in the United States and uses the dual oven-grill to cook many of the restaurant’s signature dishes. Emeril discusses the menu with Chef Fiorini and tastes a few specialties including Josper Grilled Octopus with Chickpea Salad, BBQ Pork Belly Tacos, Whole Hogfish, and Bone-in Ribeye with Fingerling Smashed Potatoes.

Emeril’s final stop takes him to Miami, right next to Miami International Airport, to visit an urban farm called G.R.O.W, Green Railroad Organic Workshop. The founder and owner Thi (Tee) Squire had a vision to turn the empty lot behind her warehouse office into a blossoming garden that could produce herbs and greens for local residents and restaurants. She and her business partner Charlie Coiner have been very successful in creating an environment for growth, and have been able to distribute their produce statewide. Thi leads the operation while also incorporating the community via student fieldtrips and learning experiences two to three times per month. G.R.O.W. aims to educate people that growing food can be done anywhere, even in urban settings. Emeril tours the farm with Thi and meets with some students who visited while he was there.

The show reruns on Monday, February 23 at 9:30 a.m. EST and Thursday, February 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 the G.R.O.W program director, photos of dishes prepared, and recipes of featured dishes, please contact Elizabeth Ray at [email protected] or 850.224.2250 x255, or Christina Johnson at [email protected] 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 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.

State Attorney Katherine Fernandez Rundle to Headline Florida Restaurant and Lodging Association’s Miami-Dade Chapter Meeting

Media Contact:
Elizabeth Ray
FRLA Communications Director
850.224.2250 x255
[email protected]

State Attorney Katherine Fernandez Rundle to Headline

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

– Fernandez Rundle to Raise Human Trafficking Awareness for Hospitality Industry March 19th –

(Miami, FL) – The Miami-Dade Chapter of the Florida Restaurant and Lodging Association is proud to host State Attorney Katherine Fernandez Rundle as keynote speaker at a 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 will be present to give an industry update.

“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 12, 1993, Katherine Fernandez Rundle has served Miami-Dade County as State Attorney. Prior to that, she dedicated 15 years as an Assistant State Attorney. When she later served as Chief Assistant, she acted as legal counsel to the Dade County Grand Jury. As such, she presented hundreds of murder and capital cases and oversaw the issuance of reports that initiated major reforms in such areas as juvenile justice and revision of the building code following Hurricane Andrew.

 

WHAT: 
FRLA’s Miami-Dade Chapter Luncheon

Speakers: State Attorney Katherine Fernandez Rundle &

FRLA President and CEO Carol Dover

 

WHEN:
Thursday, March 19, 2014

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.

Chef Emeril Lagasse Tours Three Naples Restaurants on Latest Episode of Emeril’s Florida

Media Contact:
Elizabeth Ray, [email protected], 850.224.2250 x255
Christina Johnson, [email protected], 850.391.5040


Chef Emeril Lagasse Tours Three Naples Restaurants on Latest Episode of Emeril’s Florida

  – The Cooking Channel will feature local restaurants this Sunday –

(Tallahassee, FL) – The Florida Restaurant and Lodging Association (FRLA) is proud to present this week’s episode of Emeril’s Florida airing Sunday, February 15, 2015, at 2:30 p.m. EST on the Cooking Channel. In Sunday’s episode, celebrity chef Emeril Lagasse travels to the Southwest Gulf Coast of Florida to explore three restaurants in the beachfront city of Naples.

“Here in Florida, we are blissfully spoiled by the quality of restaurants and food that our state has to offer, and the dining establishments featured in this episode of Emeril’s Florida are no exception,” said Carol Dover, President and CEO of the Florida Restaurant and Lodging Association. “FRLA is thrilled that Emeril continues to feature cutting-edge dishes and talented chefs that routinely satisfy the culinary desires of Floridians and our visitors.”

Emeril’s first stop is Osteria Tulia, one of the hottest restaurants in the growing Naples dining scene.  Osteria Tulia is an Italian restaurant owned by Chef Vincenzo Betulia. The menu and décor of the restaurant are inspired by Chef Betulia’s childhood and the centuries-old tradition of Italian osterias, informal village taverns serving homemade specialties and regional wines. The pastas, sauces and desserts are house-made by Chef Betulia and his culinary team of 30, which includes his mother, father, wife, cousin and Osteria Tulia’s chef di cucina.  The restaurant boasts many awards including a Golden Spoon Award by Florida Trend magazine and two Naples Illustrated Dining Readers’ Choice Awards for Best New Chef and Best Restaurant. Chef Betulia and Emeril sit down to talk about the restaurant and sample some of Osteria Tulia’s signature dishes.

The second stop for Emeril is Mereday’s Fine Dining, a waterfront restaurant in Naples serving contemporary cuisine made with the freshest seasonal ingredients available. Chef Charles Mereday owns the restaurant, and he has helped put Naples on the culinary map. In 2013, the restaurant was mentioned in Conde Nast Traveler as one of the top dining destinations in Naples, considered one of America’s Top 20 Destinations for Foodies. Mereday’s Fine Dining has an elegant dining space flooded with light from floor-to-ceiling windows that face water on both sides. Diners choose from a two, three or four-course dinner menu with a complimentary dessert, or from an a la carte bar menu, both which change daily. Emeril talks with Chef Mereday about the dining scene in Naples while he prepares some of his favorite dishes for Emeril to try.

The final location Emeril visits in Naples is Pinchers Crab Shack.  Owner Tony Phelan is originally from Texas, but following the oil bust in the late 1980s, Tony brought his family to Florida.  The concept for his restaurant started out simply, with only six tables and 12 employees. Tony decorated the small restaurant with décor you might find in a seafood shack on the Gulf Coast, cooked the freshest seafood, and served it in a fun, down-to-earth atmosphere. The concept was a hit! Today, Tony and his family own ten Pinchers locations and plan to open several more.  Tony and Emeril share stories about the restaurant business and taste some of the items offered on the Pinchers’ menu.

The show reruns on Monday, February 16 at 9:30 a.m. EST and Thursday, February 19 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, photos of recipes, and recipes of featured dishes, please contact Elizabeth Ray at [email protected] or 850.224.2250 x255, or Christina Johnson at [email protected] 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.

Florida Restaurant and Lodging Association’s Pinellas Chapter Installs New Officers and Board of Directors for 2015

Media Contact:
Elizabeth Ray
FRLA Communications Director
850.224.2250 x255
[email protected]

Florida Restaurant and Lodging Association’s Pinellas Chapter
Installs New Officers and Board of Directors for 2015

(St. Petersburg, FL) – The Florida Restaurant and Lodging Association’s (FRLA) Pinellas Chapter today announced the installation of new officers.  The installation took place on Monday, January 26, 2015 at The Birchwood.  The 2015 officers are:

2015 President
Eric Waltz, Sandpearl Resort

VP Lodging
Clyde Smith, Bilmar Beach Resort

VP of Restaurants
Dan Rose, Longhorn Steakhouse

Treasurer 
George Glover, Baystar Hotel Group

Secretary 
Alex Auberry, Derby Lane

“As President of FRLA’s Pinellas Chapter I am looking forward to an outstanding year filled with record breaking hospitality numbers, more school-to-career training for students and community involvement. I am proud to say we represent some of the best in the business and we are thrilled to represent the FRLA and advocate for our industry here locally,” said Eric Waltz, General Manager of the Sandpearl Resort.

In addition to the officers, the Pinellas Chapter also swore in the following Board of Directors:

Terry Graber, Doubletree Redington Beach
Dan Shouvlin, Draught Haus
Stephen Cummings , Lowes Don Cesar Beach Resort
Chuck Wray, CJ Publishing Welcome Guide
Keith Overton, Tradewinds Island Resort
Troy Manthey, Yachtship
Barbara Readey, Renaissance Vinoy
Chuck Prather, The Birchwood
John Gilbertson, Hilton Carillon
Thomas Pfordresher, Busch Gardens
Hoyt Hamilton, Palm Pavilion
Deana Roady, Hyatt Regency, Clearwater Beach
Wendy Damsker, Best Western
George Hoch, Sunset Vista
Gregg Nicklaus, Sirata Beach Resort
Jeremy Runo, Daiquiri Shak Raw Bar & Grille
Doug Bebell, Mystic Fish
Daniel Saginario, HSN
Ian Larson, St. Petersburg Marriott
Matt Loder, Crabby Bill’s
Tony Satterfield, Alden Beach Resort
Steve Westphal , Parkshore Grill, The Hanger, Ten Beach Drive

For more information on the FRLA’s Pinellas Chapter, please contact Regional Director Dannette Lynch at [email protected]. You may also visit http://frla.org/chapters/pinellas.

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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

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

Media Contact:
Elizabeth Ray, [email protected], 850.224.2250 x255
Christina Johnson, [email protected], 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 [email protected] or 850.224.2250 x255, or Christina Johnson at [email protected] 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

 

Hospitality Industry Leaders Headline First Coast Marketing & Operations Conference

Media Contact:
Elizabeth Ray
FRLA Communications
Director 850.224.2250 x255
[email protected]

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 [email protected]. For media RSVP, please contact Elizabeth Ray, FRLA Communications Director at 850.224.2250 x255 or email at [email protected].

 

# # #

 

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.

Hospitality Industry Leaders Headline First Coast Marketing & Operations Conference

Media Contact:
Elizabeth Ray
FRLA Communications Director
850.224.2250 x255
[email protected]

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 [email protected]. For media RSVP, please contact Elizabeth Ray, FRLA Communications Director at 850.224.2250 x255 or email at [email protected].

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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.

 

FRLA’s Pinellas Chapter to Showcase Talents of Hometown High School Culinary Students

Media Contact:
Elizabeth Ray
FRLA Communications Director
850.224.2250 x255
[email protected]

FRLA’s Pinellas Chapter to Showcase Talents of Hometown High School Culinary Students
– 10th 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 10th 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:
10th 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 [email protected] or click here to see the event flyer.

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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.

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

Media Contact:
Elizabeth Ray, [email protected], 850.224.2250 x255
Christina Johnson, [email protected], 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 4th 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 [email protected] or 850.224.2250 x255, or Christina Johnson at [email protected] 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 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.