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

(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.

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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.

Media Contacts:
Elizabeth Ray, [email protected], 850.224.2250 x255
Christina Johnson, [email protected], 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 [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.

Media Contacts:
Elizabeth Ray, [email protected], 850.224.2250 x255
Christina Johnson, [email protected], 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 [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.

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

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

# # #

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
[email protected]

(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.

Media Contacts:
Elizabeth Ray, [email protected], 850.224.2250 x255
Christina Johnson, [email protected], 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, 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.

(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 of 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.

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

(Tallahassee, FL) The Florida Restaurant and Lodging Association is thrilled to congratulate the National Restaurant Association’s (NRA) President and CEO Dawn Sweeney, who was named one of 2015’s “Most Powerful People in Food” by The Daily Meal. This marks the third year in a row Sweeney has earned a top spot on the list.

“Dawn is one of the restaurant industry’s greatest advocates, an innovative leader who works tirelessly to ensure more than one million establishments and industry employees across the nation are well represented,” said Carol Dover, President and CEO of the Florida Restaurant and Lodging Association. “We are proud to work closely with Dawn to help protect and promote the industry. There is no doubt this recognition is well-deserved.”

The Daily Meal recognized Sweeney’s leadership in directing NRA’s key initiatives such as its Kids LiveWell nationwide children’s nutrition program; Conserve, the Association’s sustainability initiative; and the National Restaurant Association Educational Foundation ProStart program which runs in nearly 2,000 high schools across the country and provides culinary scholarships to thousands of future restaurant and foodservice leaders.

The list of the top 50 recipients is compiled by The Daily Meal editors with the criterion that these individuals substantially impact the quality and variety of the American diet or the way Americans think about it. Included in this year’s list are heads of national food processing and distribution companies and retail food outlets, agribusiness moguls, tech gurus and recognized restaurateurs.

As President and CEO of the National Restaurant Association, Sweeney leads the primary business association for the restaurant industry. The National Restaurant Association represents multiple foodservice concepts, including quick service, fast casual, managed foodservice, casual and fine dining – along with manufacturers, suppliers and distributors – for an industry of one million restaurant and foodservice outlets and 14 million employees.

Sweeney also serves as the CEO of the National Restaurant Association Educational Foundation, a philanthropic foundation dedicated to enhancing the industry’s service to the public. The Foundation’s major goal is to prepare students for rewarding careers in restaurant management and the culinary arts.

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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 towww.FRLA.org and find us on Twitter @FRLAnews, Facebook and YouTube.