Emeril Spotlights Iconic Miami Restaurants on National TV

Media Contact:

Elizabeth Ray
FRLA Communications Director
850.224.2250 x255

(Miami, Fla.) The Florida Restaurant and Lodging Association (FRLA) is proud to present this week’s episode of Emeril’s Florida airing Sunday, January 17, 2016, at 2:30 p.m. EST on the Cooking Channel. In Sunday’s episode, “It’s So Miami” celebrity chef Emeril Lagasse visits three unique restaurants in the Miami area, including: The Forge, Joe’s Stone Crab and Sugarcane Raw Bar Grill. Emeril rounds out the episode preparing Jerk Spiced Pork Tenderloin, Stewed Black Beans Caramelized Sweet Potatoes.

“Miami is known for its signature style and its dining scene is world-renowned,” said Carol Dover, FRLA President and CEO of the Florida Restaurant and Lodging Association. “This episode of Emeril’s Florida is sure to draw viewers who will certainly want to visit the Sunshine State to sample some of Miami’s finest flavors and exciting experiences.”

On this episode, Emeril’s first stop is The Forge in Miami Beach. It is a high-end steakhouse that’s fine dining in a kicked up atmosphere. Its legendary reputation attracts many A-list celebrities, professional athletes, politicians and South Beach socialites. Emeril and Executive Chef Christopher Lee sample some of the restaurant’s signature dishes including: Yellow Fin Tuna Tartare; Jamaican Bacon; 2 Lb Maine Lobster Entrée; 12oz Filet Alaskan King Crab Oscar with Forge Rub; and S’mores Soufflé.

Next up is Joe’s Stone Crab, a long-standing family run restaurant. Joe’s Stone Crab is a century-old South Beach institution that is world renowned for its sweet and succulent stone crabs. More than just a place to eat, Joe’s has gained status as an international gathering spot for celebrities and foodies alike. Emeril meets with Executive Chef Andre Beinvenu to sample some of Joe’s best dishes including Stone Crabs with Hash Brown, Cole Slaw, Tomatoes; Ginger Salmon; Bone-in Rib Eye; Seafood Cioppino; Grilled Alaskan King Crab; and Key Lime Pie.

Emeril’s final stop is Sugarcane Raw Bar Grill. This is one of the hottest restaurants in the city. Sugarcane was developed and opened in 2010 by the owners of Samba Brands Management as an entirely new concept for Miami. The goal was to create a “shared experience” for diners with an array of styles and dishes that would all excite the palate and are designed to share.  Executive Chef Timon Balloo was brought in to be a partner and chef. Emeril and the chef sample dishes from the Raw Bar: Scallop Crudo, Apple & Black Truffle; Grouper Crudo, Pickled Watermelon & Shiso. From the Robata Grill they try Robata, Aji Panca Octopus and Korean Galbi Beef Short Ribs.

The show reruns on Monday, January 18 at 9:30 a.m. EST and Thursday, January 21 at 10:30 a.m. EST.  Please check local listings.

Emeril’s Florida Season Four 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 fourth 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 personnel from The Forge, Joe’s Stone Crab or Sugarcane Raw Bar Grill, photos of signature menu items and recipes of featured dishes, please contact Elizabeth Ray at ERay@FRLA.org or 850.224.2250 x255.


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 $82 billion hospitality industry which represents 23% of Florida’s economy and more than 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, September 27-29, 2016 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.