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

(West Palm Beach, FL) – The Palm Beach Chapter of the Florida Restaurant and Lodging Association (FRLA) will host James E. McManemon, General Manager of The Ritz-Carlton, Amelia Island and the 2014 FRLA Chairman, during its Annual Holiday Meeting and Installation of Officers. 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 will give a presentation on ‘Engagement’ at the Hilton Palm Beach Airport, Thursday, December 4, 2014. Additionally, the Palm Beach Chapter will install its Officers and Board of Directors for 2015.

McManemon is a 20-year veteran with The Ritz-Carlton Hotel Company. Prior to his position in Amelia Island, he served as general manager of The Ritz-Carlton, Sarasota. He is a former FRLA Sarasota Chapter President and currently serves on the Advisory Board of the University of South Florida. McManemon is a past member of the Sarasota Tourist Development Council, and the Sarasota County Tourism and Economic Development Council.

WHAT:
Annual Holiday Meeting and Installation of Officers

WHO:
Keynote Speaker: James E. McManemon, General Manager of The Ritz-Carlton, Amelia Island and 2014 FRLA Chairman

WHEN:
Thursday, December 4, 2014
8:30-10:30 AM

WHERE:
Hilton Palm Beach Airport
150 Australian Avenue
W. Palm Beach, FL 33406
(561) 684-9400
*MEDIA INVITED TO ATTEND*

COST:
$22 per person (Includes Breakfast and Presentation)

The registration deadline for the luncheon is Tuesday, December 2, 2014. To register for the event, click here. For additional information, please contact Lois Croft, FRLA Regional Director at 561-410-0035 or email at lcroft@frla.org. For media RSVP, please contact Elizabeth Ray, FRLA Communications Director at 850.224.2250 x255 or email at ERay@FRLA.org.

# # #

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.

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

The Florida Restaurant and Lodging Association (FRLA) is thrilled to be a sponsor of a FREE concert featuring country music star Billy Dean and internationally renowned pianist Marvin Goldstein on Friday, Dec. 5, 2014, at Cascades Park in Tallahassee. Tickets for the concert can be downloaded and printed from WCTV.TV or picked up at any of the four Tallahassee State Bank locations. While the concert is free, donations are encouraged. The concert will benefit Honor Flight Tallahassee, whose mission is to transport North Florida and South Georgia veterans to Washington, D.C. to visit memorials dedicated to their service and sacrifices.

“The FRLA is delighted to sponsor this extraordinary concert and is excited to welcome nationally acclaimed local artists to pay tribute to our area’s many veterans,” said Carol Dover, President and CEO of the Florida Restaurant and Lodging Association. “We are eager for the community to take advantage of this opportunity and urge all those attending to make a contribution to Honor Flight Tallahassee.”

The following concert schedule features performances by Billy Dean, Marvin Goldstein, and the GOODWILL BAND under the direction of retired FAMU Marching Band Director Dr. Julian Earl White. The event will also include a special commemoration from, and for, special veteran guests. The public is invited to attend these free performances. Food and drinks will be available for purchase from local food-trucks.

Friday, December 5, 2014
6:45 p.m. – Performance by GOODWILL BAND under the direction of Dr. Julian White
7:30 p.m. – Performances by pianist Marvin Goldstein and country music star Billy Dean
8:30 p.m. – Commemoration from, and for, special veteran guests
9:30 p.m. – Concert concludes, followed by an opportunity to meet the artists and the composer

Location
Cascades Park
1001 South Gadsden Street
Tallahassee, FL 32301

The concert is also sponsored by VISIT FLORIDA, Prime South Properties, Tallahassee State Bank, the Tallahassee Democrat, GOODWILL, WCTV, Dale Earnhardt, Jr. GMC, and Smith and Thompson Law Firm

Please go to www.FRLA.org for the official schedule. For Cascades Park parking information, click here.

# # #
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.

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

(West Palm Beach, FL) – The Florida Restaurant and Lodging Association’s (FRLA) Palm Beach Chapter today announced the installation of new officers.  The installation took place on Thursday, December 4, 2014 at the Hilton Palm Beach Airport Hotel.  The 2015 officers are:

2015 President
Roger Amidon, Marriott Singer Island Beach Resort and Spa

VP of Lodging
Jeff Castner, Jupiter Beach Resort

VP of Restaurants
Sandy Weiss, Anthony’s Coal Fire Pizza

Treasurer
Jordan Beckner, Fiberbuilt Umbrellas & Cushions

“As the President of one of the largest FRLA chapters, it is my goal to build on the continued success of the statewide organization and ensure the goals and objectives of the association are fulfilled through the strength of our local efforts,” said Roger Amidon, General Manager of the Palm Beach Marriott Singer Island Beach Resort and Spa.

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

Jamie Bond, Cheesecake Factory

Michael King, Eau Palm Beach Resort

Sam Bonasso, Hudson’s Waterway East

Craig Martin, St. Andrews Country Club

Thierry Beaud, Titou Hospitality

David McClymont, Palm Beach Symphony

David Burke, The Breakers Resort

Manny O’Neill, Hilton Palm Beach Airport

Colin Clark, Four Seasons

Jorge Pesquera, Discover The Palm Beaches

Tony Davenport, Restaurant Programs of America

Richard Roberto, Ecolab

Jason Emmett, Duffy’s

Steven Sponder, Orleans Restaurant

Frank Eucalitto, Café Chardonnay

Sylvia Tricarico, Palm Beach County Schools

James Gelfand, PGA National Resort

Nick Velardo, The Breakers Resort

Declan Hoctor, The Bistro

Kelly Vohs, Boca Raton Resort & Club

Bill Horn, PGA National Resort

Glenn Jergensen, PB Tourist Development Council

Christie Netzel , Homewood Suites Palm Beach Gardens

For more information on the FRLA’s Palm Beach Chapter, please contact Palm Beach Chapter Director, Lois Croft at lcroft@frla.org. You may also visit http://frla.org/chapters/palm-beach.

###

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.

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

(Tallahassee, FL) – The Florida Restaurant and Lodging Association’s (FRLA) Tallahassee Chapter today announced the installation of new officers.  The installation took place on Tuesday, December 9, 2014 at Versi at 101.  The 2015 officers are:

2015 President
Sam McKay, Staybridge Suites

VP of Restaurants
Mike Schmidt, The Egg Café & Eatery

VP of Lodging
Michelle Wilson, Hampton Inn & Suites

Treasurer
Emily Johnson-Truitt, Springhill Suites

Secretary
Russell Daws, Tallahassee Museum

“It is an honor to represent a growing chapter of the FRLA and I am dedicated to building on its strength to ensure we vigorously represent the statewide goals and objectives of Florida’s premiere hospitality association here in the Capital City,” said Sam McKay, who serves as General Manager/VP of Operations of the Staybridge Suites in Tallahassee.

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

Adam Corey, 101 Restaurant

Jon Sweede, 101 Restaurant

Clint Brewer, Republic National Distributing

Bo Schmitz, Four Points by Sheraton Tallahassee Downtown

Ernie Moses, Candlewood Suites

Jonathan Brashier, Aloft Tallahassee Downtown

Wade Shapiro, Legacy Insurance Solutions

Amanda Morrison, Madison Social

Steve Adams, ClubCorp of America

For more information on the FRLA’s Tallahassee Chapter, please contact Tallahassee Chapter Director, Ray Green at rgreen@frla.org. You may also visit http://frla.org/chapters/tallahassee.

###

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.

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

(Ft. Lauderdale, FL) – The Florida Restaurant and Lodging Association’s (FRLA) Broward Chapter today announced the installation of new officers.  The installation took place on Tuesday, December 9, 2014 at the Hilton Fort Lauderdale Beach Resort.  The 2015 officers are:

2015 President
Eduardo Fernandez, Sonesta Fort Lauderdale

2017 President – Elect
Andy Fox, Grille 401/Brimstone Properties

VP of Lodging
Ed Walls, Diplomat Resort & Spa

VP of Restaurants
Danielle Williams, Oceans 234

Treasurer
Donald Calder, InVision Strategies

Secretary
Geneve Dubois, Holland & Knight

Immediate Past Pres.
Kevin Speidel, Hilton Fort Lauderdale Marina

“I am proud to represent one of the most dynamic FRLA chapters across the state and I will work diligently to continue to build upon our successes in Broward to ensure we meet the statewide goals and objectives of Florida’s premiere hospitality association,” said Eduardo Fernandez, who serves as General Manager of the Sonesta Fort Lauderdale.

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

Jordan Beckner, Fiberbuilt Umbrellas

Michelle MacKeith, Pinnacle Hospitality Systems

Pia Dahlquist, Mai-Kai

Carlos Rives, 15th Street Fisheries

Ramola Matwani, Merrimac Ventures

Eduardo Fernandez, Sonesta Fort Lauderdale

Heiko Dobrikow, Riverside Hotel

John Allan, Hilton Fort Lauderdale Beach Resort

Greg Cook, Ritz-Carlton

Louis Ruccolo, Broward County Schools

Steve Day, Blue Martini

Matthew Bryant, Frank H Furman Insurance

Richard Rubits, American Social

Jeff Hallick, Bimini Boatyard

Mike Grimme, AMC Liquidators

Aaron Abramoff, Tarpon Bend

Kathy Koch, Ambit Advertising

Maribel Vargas, Bokampers

Ina Lee, TravelHost of Greater Fort Lauderdale

Charles Reece, Bonaventure Resort & Spa

Dan Lindblade, GFL Chamber of Commerce

Arianna Glassman, Tsukuro 

Bernie Moyle, Vantage Hospitality Group

Marylouise Fitzgibbon, W Hotel

Amaury Piedra,  Sheraton & Westin Beach Resorts

Mark Tascione, Seminole Hard Rock Hotel & Casino

For more information on the FRLA’s Broward Chapter, please contact Broward Chapter Director, Anne Sallee at asallee@frla.org. You may also visit http://frla.org/chapters/broward.

###

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.

The Florida Restaurant and Lodging Association (FRLA) is launching a Website Development Project to update and refresh its current homepage: frla.org. FRLA invites all qualified firms to respond to this Request for Proposal (RFP) no later than Friday, January 2, 2015. The FRLA is focused on continuing to be the number one source for delivering important news and vital updates related to Florida’s $76.1 billion hospitality industry. This project is expected to be completed by mid-summer.

For questions about the project please contact Marketing Manager, Mat Willey via email at mwilley@frla.org

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

(Tallahassee) – The Florida Restaurant and Lodging Association (FRLA) applauds Governor Rick Scott for reappointing Ken Lawson as Secretary of the Florida Department of Business and Professional Regulation.

“Under Secretary Lawson’s leadership, the Department of Business and Professional Regulation has bolstered efforts to protect the health and safety of Florida’s consumers and has streamlined the regulatory process for those in the tourism and hospitality industry,” said Carol Dover, President and CEO of the Florida Restaurant and Lodging Association. “Secretary Lawson is a true partner in our efforts and his commitment to excellence will help maintain Florida’s reputation as a wonderful place to live, work and play. We are thrilled to see Secretary Lawson continue in this role and under Governor Scott’s direction.”

Ken Lawson was appointed as Secretary of the Department of Business and Professional Regulation in March 2011. Prior to his appointment, 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. Lawson is a graduate of Florida State University and the Florida State University College of Law.

###

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.

Media Contacts:
Elizabeth Ray, ERay@FRLA.org, 850.224.2250 x255
Christina Johnson, Christina@On3PR.com, 850.391.5040

(Tallahassee, FL) – The Florida Restaurant and Lodging Association (FRLA) is proud to present the season three premiere of Emeril’s Florida Sunday, January 4, 2015, at 2:30 p.m. EST on the Cooking Channel. In Sunday’s episode, “Coming to America,” celebrity chef Emeril Lagasse visits with three chefs from foreign countries who now own successful Florida restaurants. Emeril ends the episode by preparing one of his favorite dishes, Sambal Shrimp.

“Chef Emeril’s significance and notoriety in the world of cuisine makes him the perfect ambassador for Florida and our many world-class dining establishments,” said Carol Dover, President and CEO of the Florida Restaurant and Lodging Association. “We are honored to showcase many of our member restaurants on the third season of Emeril’s Florida and are encouraged that viewers continue to make the Sunshine State a top hospitality destination.”

Chef Emeril begins the episode in Oviedo atSushi Pop Seafood and Chops, an edgy sushi restaurant inspired by Japanese and Harajuku pop culture. Emeril meets owner Chef Chau Trinh and discusses his journey of becoming a restaurateur. He and his family moved to the United States from Vietnam 32 years ago. In the early 1990s, his mother, after owning a Chinese restaurant for many years, opened a Japanese restaurant and Chef Chau’s love affair with sushi began. At age 16, he left the family business and began working at a sushi restaurant in Orlando.  Looking to start his own business, he left and opened Sushi Pop. Emeril and Chef Chau sample some of the impressive and creative sushi dishes Chef Chau and Sushi Pop have become known for such as Leche de tiger, Bacon Wrapped Scallop Nigiri, Otoro Tartare and Lobster Sashimi.

Emeril’s next stop takes him to Cooper City located outside Fort Lauderdale. Emeril heads over to La Brochette Bistro, a highly acclaimed restaurant that has been in business for more than 20 years and was recognized by Zagat as the “Best in Broward County.” He meets with owner and chef, Aboud Kobaitri, a Lebanese born American whose interest in food began in his mother’s kitchen. While the two taste some of his signature cuisine inspired by his experiences traveling the world, Chef Kobaitri shares that he apprenticed in a Paris restaurant and attended culinary school in Norway before opening La Brochette Bistro, his eclectic approach to European fare.

Emeril ‘s last stop in the “Coming to America” episode takes him back to the Orlando area to Le Coq au Vin, an award winning French restaurant that’s been in operation since 1976. Emeril sits down with owner and chef Reimund Pitz who, in partnership with his wife Sandy, have maintained Le Coq au Vin’s stellar reputation as one of Zagat America’s top restaurants. As Chef Pitz and Emeril discuss the restaurant’s farm-to-table approach, they sample some of its signature dishes. Chef Pitz, a highly decorated chef, was born in Germany and learned the basics of French cooking before moving to the U.S. In 1997, he began working for the Walt Disney World Company and held a number of culinary jobs before becoming the company’s youngest Executive Chef.  Since taking over Le Coq au Vin in 2006, he and his team have added a fresh twist on legendary French foods by implementing new world flavors with classic French dishes.

The show reruns on Monday, January 5 at 9:30 a.m. EST and Thursday, January 8 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 and all restaurants featured in the season are FRLA members. 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 requests of Emeril Lagasse with local chefs, and prepared dishes, please contact Elizabeth Ray at ERay@FRLA.org or 850.224.2250 x255, or Christina Johnson at Christina@On3PR.com 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.

Media Contacts:
Elizabeth Ray, ERay@FRLA.org, 850.224.2250 x255
Christina Johnson, Christina@On3PR.com, 850.391.5040

(Tallahassee, FL) – The Florida Restaurant and Lodging Association (FRLA) is proud to present this week’s episode of Emeril’s Florida airing Sunday, January 11, 2015, at 2:30 p.m. EST on the Cooking Channel. In Sunday’s episode, “Big Night Out,” celebrity chef Emeril Lagasse visits three restaurants you should consider when looking to have a exceptional night out. Emeril ends the episode by preparing a dish fit for those special nights at home, Corn Cakes with Florida Caviar and Chive Crema.

“Here in Florida we are fortunate to have dining experiences that create the perfect setting for memorable occasions,” said Carol Dover, President and CEO of the Florida Restaurant and Lodging Association. “These wonderful restaurants achieve an ideal combination of cuisine and ambience and the FRLA hopes this episode of Emeril’s Florida encourages tourists and residents alike to celebrate a special occasion, or create one, at these establishments.”

Emeril begins the “Big Night Out” episode at Casa D’Angelo Ristorante in Fort Lauderdale.  Chef and owner Angelo Elia is an award-winning, culinary expert whose philosophy of putting his patrons first has served him well. Through an artful combination of premium ingredients, masterful preparation and a superb wine selection that includes rare Italian, American, and French wines, his restaurant is widely considered one of the best Italian restaurants in South Florida. Its tremendous success even resulted in two additional locations in Boca Raton and in the Atlantis Resort in the Bahamas. Since September 2000, Chef Elia has been honored with the “Best of Award of Excellence” from major American wine and lifestyle magazine, Wine Spectator. He has also received a “Golden Spoon Award” from Florida Trend Magazine for the past 10 years.  Chef Angelo Elia shares with Emeril a few of his favorite wines while preparing Branzino Mediterranean and Homemade Pappardelle with Porcini Mushrooms.

Emeril’s next stop is Michael’s on East, Sarasota’s only AAA Four Diamond Award Restaurant known for serving some of the finest American-style food in Florida. Constantly awarded top-tier epicurean honors, Michael’s On East has been recognized by the people of Sarasota as the “Best All-around Restaurant,” “Most Elegant Restaurant,” “Best Caterer,” “Best Place to Celebrate,” and “Best Restaurant Wine List.” In addition to the restaurant, there is a ballroom for special events and a retail wine store stocked with some of the best wines from around the world. Michael Klauber, an accomplished chef and veteran of the hospitality industry, shares with Emeril the restaurant’s dedication to exceptional service both in house and throughout the Sarasota and Manatee Counties community.

Finally, Emeril travels to northeast Florida and visits The Ritz-Carlton, Amelia Island, where southern charm, magnificent scenery and casually elegant surroundings exemplify the gentle ambience of this barrier island’s luxury beachfront resort. Emeril takes a quick tour of the resort before making his way to Salt, their fine dining restaurant honored with the prestigious AAA Five Diamond Award.  Salt offers premium ocean-side dining featuring inventive American cuisine that weaves together exquisite tastes, artful presentations and tantalizing aromas. Chef de Cuisine Rick Laughlin fuels his kitchen with passion and creativity and highlights the area’s finest seasonal produce, fish and meats. Emeril takes some time to sample a few of Chef Laughlin’s favorite specialties to cook including an extraordinary dish of steak and eggs, served on a hot 250-million year old Himalayan salt block.

The show reruns on Monday, January 12 at 9:30 a.m. EST and Thursday, January 15 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 and all restaurants featured in the season are FRLA members. 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 prepared dishes, please contact Elizabeth Ray at ERay@FRLA.orgor 850.224.2250 x255, or Christina Johnson at Christina@On3PR.com 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.

Media Contact:
Elizabeth Ray, ERay@FRLA.org, 850.224.2250 x255
Christina Johnson, Christina@On3PR.com, 850.391.5040

(Tallahassee, FL) – The Florida Restaurant and Lodging Association (FRLA) is proud to present this week’s episode of Emeril’s Florida airing Sunday, January 18, 2015, at 2:30 p.m. EST on the Cooking Channel. In Sunday’s episode, “Space Coast,” celebrity chef Emeril Lagasse visits three restaurants on the east coast of the state. Emeril rounds out the episode cooking a local seafood dish, Florida Lobster with Pappardelle.

“With more than 1400 restaurants and 72 miles of coastline on the Space Coast, there is no shortage of dining options or picturesque views,” said Carol Dover, President and CEO of the Florida Restaurant and Lodging Association. “The FRLA member restaurants featured on this week’s episode of Emeril’s Florida have become local favorites and continue to attract both residents and tourists with their memorable menus and savory cuisines that are as alluring as the area in which they reside.”

At his first stop on the “Space Coast” episode, Emeril visits with Alex Litras, the owner of Cafe Margaux in Cocoa.  Alex is from Brooklyn, New York and has always had a love of cooking. He opened Café Margaux as a French bistro with his former wife, Pamela Litras, and originally did all the cooking. After a few years, they hired a chef and moved towards continental cuisine. Now, each dish is inspired by different and often multiple regions of the world. Emeril and Alex sit down to discuss his restaurant and sample some of Cafe Margaux’s signature dishes including Colorado Grass-Fed Bison Bourguignon, Lump Florida Blue Crab Cakes on Cannellini Bean and Scallion Relish, and Long Island Duck & Porcini Mushroom Lasagna.

Emeril’s next stop is The Fat Snook in Cocoa Beach.  John and Mona Foy moved to Cocoa Beach from Ohio and noticed a void in the cuisine options – no one did creative seafood and land options.  With the help of their two children, they opened The Fat Snook in 2007. A true family owned and operated business, Mona is the culinary brains and John runs the business end of things.  Their son, Cory, does most of the day-to-day cooking, and their daughter, Lindsey, helps manage both The “Snook” location and Crush Eleven, their new California cuisine establishment nearby. The cuisine at The Fat Snook is inventive, particularly for the area, and they locally source seafood and produce as much they can.  Emeril talks with Chef Mona Foy and tries some of her favorites from the restaurant including Florida Spiny Lobster Ravioli; Sambal Crab Cake, and Cinnamon Smoked Chocolate Chili Sorbet.

At Emeril’s final stop in the Space Coast episode, he meets the Himmeroeder family who own and operate Cafe Coconut Cove in Melbourne Beach. Chef Franz-Peter and his wife, Ellen Himmeroeder, first visited Florida’s Space Coast from Germany in 1969 and they became captivated by its beauty and charm. They moved with their two children, Renee and Dennis, in 1985 but left behind their restaurant. By 1987 they had opened Café Coconut Cove as its replacement and it has been a family-affair ever since. The reputation of their authentic German cuisine and family charm continues to keep regulars and tourists alike visiting for years. The menu at Cafe Coconut Cove is heavily German with schnitzels, sauerbraten, bratwurst and goulash but they also serve International cuisine for customers looking for a non-German meal. For Emeril they stayed with their German dishes and share with him the Goulash Plate with Spaetzle; a Combination Plate which included the Jaeger Schnitzel, Bratwurst Sauerbraten and Red Cabbage; and Black Forest Cake and Apple Strudel.

The show reruns on Monday, January 19 at 9:30 a.m. EST and Thursday, January 22 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 atERay@FRLA.orgor 850.224.2250 x255, or Christina Johnson at Christina@On3PR.com 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.