(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.
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.