Chef Emeril Lagasse Showcases Central Florida Favorites on Latest Emeril’s Florida TV Episode

Media Contact:
Elizabeth Ray
FRLA Press Secretary
850.224.2250 x255

(Tallahassee, FL) – The Florida Restaurant and Lodging Association (FRLA) is proud to present this week’s episode of Emeril’s Florida airing on Sunday, March 23, 2014, at 2:30 p.m. EST on the Cooking Channel. In Sunday’s episode titled, “Some Central Florida Favorites,” celebrity chef Emeril Lagasse samples some of the most unique restaurants in the heart of the state.

“Central Florida is home to some of the freshest flavors in the state and there is a deep rooted foodie culture that continues to be explored,” said Carol Dover, President and CEO of the Florida Restaurant and Lodging Association. “In this episode, Chef Emeril takes you beyond the usual suspects and gives viewers a glimpse of some of the best restaurants in Florida that are must-visit destinations.”

Chef Emeril begins the episode in Holmes Beach at Beach Bistro on Anna Maria Island, one of the most unique restaurants in Florida. Emeril meets owner Sean Murphy and samples some of the restaurant’s signature dishes. Since it opened in 1985, the owner has developed relationships with farmers and fishermen to provide the freshest ingredients possible for their menu items.

Then Emeril heads over to Spanish River Grill in New Smyrna Beach, a highly acclaimed restaurant in the Central Florida area.  Emeril will meet Henry Salgado the owner/chef and taste some of his signature Latino cusine.  Chef Salgado has a modern approach towards Latino cuisine with a heavy focus on fresh Florida seafood and produce.

Next, Emeril stops by The Pharmacy in Orlando, which has a speakeasy theme with an unmarked entrance that takes no reservations. So how do you find it?  Word of mouth and the web.  For a while, they didn’t even have a phone or a website. It is one of two concepts by the owners, Tyler Brassil and Loren Falsone. The other is The Table, located right next door, which is featured in the next segment. The Table concept is just what it sounds like: a single 22 seat table that is open only Friday and Saturday nights.  Reservations are accepted here and you can be a party of any number up to 22.  If you don’t reserve the whole table you will not know the other people you’ll be sitting with until you arrive. One of the interesting things about the way Tyler and Loren operate The Table is that Tyler selects the night’s menu items with what’s available from the local farmers they work with on the morning of each night they are open.  Chef Loren then has to figure out the menu for the evening and often has only a few hours to do so.  Both restaurants share the same kitchen so it can get a little nerve wracking designing the evening’s menu while still having to prepare dinners for The Pharmacy’s customers.  Emeril and Chef Loren talk about the concept and sample a typical night’s menu. The show reruns on Monday, March 24th at 9:30 a.m. EST and Thursday, March 27th at 11:30 a.m. EST.  Please check local listings.

Emeril’s Florida Season Two 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 second 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 program is sponsored by the FRLA and VISIT FLORIDA. 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.

# # #

About the Florida Restaurant and Lodging Association
FRLA’s mission is to ‘Protect, Educate and Promote’ Florida’s hospitality industry – which represents a $76.1 billion industry, 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.  It is Florida’s premier non-profit, hospitality industry trade association. FRLA safeguards the needs of the hospitality industry, improves the business climate, promotes the highest levels of quality and safety for our patrons, provides legislative advocacy, and eases navigation of government regulation. The Association represents and serves more than 10,000 independent and household name members, suppliers, and theme parks. For more information, go to