(Tallahassee, FL) – The Florida Restaurant and Lodging Association (FRLA) is proud to present this week’s episode of Emeril’s Florida airing Sunday, February 8, 2015, at 2:30 p.m. EST on the Cooking Channel. In Sunday’s episode, “Out on the Town,” celebrity chef Emeril Lagasse travels to downtown area hotspots in Miami, St. Petersburg and West Palm Beach.
“As a part of Florida’s number one hospitality industry, restaurants are closely tied to travel and tourism in our state,” said Carol Dover, President and CEO of the Florida Restaurant and Lodging Association. “As Emeril takes viewers on his journey to stunning Florida restaurants serving inventive and unique cuisine, we trust that our more than 38,000 eating and drinking establishments will continue to fuel the appeal of the Sunshine State to visitors.”
Emeril’s first stop in the “Out on the Town” episode is Meat Market, a glamorous take on the traditional steakhouse located in Miami’s South Beach. The restaurant offers high-quality cuts of meat, delectable seafood, and fresh produce all under the supervision of Executive Chef Sean Brasel, known for his use of local ingredients. Meat Market also features a crudo bar that serves fresh tiraditos in addition to a traditional bar celebrated for its handcrafted cocktails. Emeril talks with Chef Brasel about the restaurant and samples some of his favorite entrees including Foie Gras Torchon, Asian BBQ Lamb Ribs, and Buffalo Tenderloin Steak with Chili Espresso Rub.
Next, Emeril travels to downtown St. Petersburg for a stop at The Birchwood Inn. The restaurant at The Birchwood is Birch & Vine, an award winning farm-to-table concept on the bottom floor of the 1924 building, with The Canopy Rooftop Loungeresting in the heart of St. Petersburg’s waterfront, complete with private cabanas, fire pits, living room seating and high top tables. A St. Petersburg native, Executive Chef Jason Cline heads up the culinary program and has created a globally inspired menu using locally grown organic ingredients. Chef Cline sits down with Emeril to taste some of the establishment’s signature dishes.
Hullabaloo, a unique restaurant that calls itself an “Italian Gastropub,” is Emeril’s third stop thisepisode. Hullabaloo is located in the heart of downtown West Palm Beach in the center of a busy dining and entertainment district. The establishment serves innovative, farm-to-table cuisine that pairs perfectly with their signature craft cocktails and extensive beer and wine selections featuring unique vineyards and microbreweries. Hullabaloo boasts an urban setting with the sounds of 1940’s music during the evening, and Indie Rock late at night. Emeril meets with Executive Chef and General Manager Fritz Cassel to discuss his restaurant concept and try a few of his popular menu items including Braised Pork Shoulder with a Porcini Mushroom Risotto and Thin Crust Pizza with Spec Ham, Gouda Cream Sauce, Goat Cheese and Arugula.
The show reruns on Monday, February 9 at 9:30 a.m. EST and Thursday, February 12 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 at ERay@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.