(Tallahassee, Fla.) – The Florida Restaurant and Lodging Association (FRLA) is proud to present this week’s episode of Emeril’s Florida airing Sunday, March 29, 2015, at 2:30 p.m. EST on the Cooking Channel. In Sunday’s episode, celebrity chef Emeril Lagasse travels throughout South Florida visiting a few of his favorite restaurants in the region.
“South Florida has become a culinary epicenter because of the rich melting pot of cultures, an array of local ingredients and fresh seafood,” said Carol Dover, President and CEO of the Florida Restaurant and Lodging Association. “The FRLA is proud that this week’s episode of Emeril’s Florida highlights three must-visit restaurants, located in a region that is home to some of the best hospitality establishments in the state.”
Emeril’s first stop in the South Florida episode takes him to Miami Beach. Pubbelly is the first restaurant by the Pubbelly Restaurant Group led by Andreas Schreiner, Jose Mendin and Sergio Navarro. Opened in 2010, Pubbelly has helped redefine the culinary scene in Miami by introducing a casual tavern-like restaurant setting with chef-driven cuisine. The contemporary, pork-centric Asian-inspired gastropub is even credited for revitalizing the neighborhood where it is located. Emeril talks with the owners about their journey and samples some of the restaurant’s signature dishes including Short Rib Tartare, Bone Marrow with Miso Butter Toast and Bacon Jam, and Mofongo with Pork Belly Confit and Shoyu Broth.
Emeril’s next stop is Islamorada locatedin the Florida Keys at the historic Cheeca Lodge and Spa, a pillar in the Islamorada community since 1946. The Lodge sets the standard for luxury in the Florida Keys and offers a tropical retreat for those looking to escape. The resort is home to three world-class restaurants including Atlantic’s Edge. Atlantic’s Edge is a fine dining restaurant renowned for its tropical inspired seafood, year-round stone crab, prime steaks, organic produce and island inspired desserts. Executive Chef Richard Smith has revitalized most of the menu since his arrival in 2012. The cuisine at the restaurant has a Caribbean flair and uses local ingredients including fresh fish. Chef Smith and Emeril sit down to taste some of specialties including Maine Lobster Grilled Cheese, Blackened Mahi Tacos, and Guava Glazed Mahi with Bok Choy and Coconut Bamboo Rice.
Emeril ends the show at Robert Is Here, a fruit stand and farm operating in Florida City. Robert Is Here was established by Robert Moehling in the fall of 1959, when he was just six-years-old. Robert set up on the same corner the fruit stand sits today with some of his father’s surplus cucumber crop. Not a single person stopped all day. The next day, Robert’s father placed a sign on each side of the table proclaiming in big red letters “Robert Is Here.” By noon, Robert had sold all of the cucumbers and the fruit stand was born. Robert is now a farmer specializing in tropical fruits and has been featured on NBC’s “Today Show”, “World News Tonight”, and in newspapers and magazines across the country. Chef Emeril and Robert tour the fruit stand and discuss how Robert’s business has grown throughout the years.
The show reruns on Monday, March 30 at 9:30 a.m. EST and Thursday, April 2 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 personnel from Pubbelly and Cheeca lodge, photos of signature menu items, and recipes of featured dishes, please contact Elizabeth Ray atERay@FRLA.orgor 850.224.2250 x255, or Christina Johnson atChristina@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 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 towww.FRLA.org and find us on Twitter @FRLAnews, Facebook and YouTube.