(Tallahassee, FL) – The Florida Restaurant and Lodging Association (FRLA) is proud to present the season three premiere of Emeril’s Florida Sunday, January 4, 2015, at 2:30 p.m. EST on the Cooking Channel. In Sunday’s episode, “Coming to America,” celebrity chef Emeril Lagasse visits with three chefs from foreign countries who now own successful Florida restaurants. Emeril ends the episode by preparing one of his favorite dishes, Sambal Shrimp.
“Chef Emeril’s significance and notoriety in the world of cuisine makes him the perfect ambassador for Florida and our many world-class dining establishments,” said Carol Dover, President and CEO of the Florida Restaurant and Lodging Association. “We are honored to showcase many of our member restaurants on the third season of Emeril’s Florida and are encouraged that viewers continue to make the Sunshine State a top hospitality destination.”
Chef Emeril begins the episode in Oviedo atSushi Pop Seafood and Chops, an edgy sushi restaurant inspired by Japanese and Harajuku pop culture. Emeril meets owner Chef Chau Trinh and discusses his journey of becoming a restaurateur. He and his family moved to the United States from Vietnam 32 years ago. In the early 1990s, his mother, after owning a Chinese restaurant for many years, opened a Japanese restaurant and Chef Chau’s love affair with sushi began. At age 16, he left the family business and began working at a sushi restaurant in Orlando. Looking to start his own business, he left and opened Sushi Pop. Emeril and Chef Chau sample some of the impressive and creative sushi dishes Chef Chau and Sushi Pop have become known for such as Leche de tiger, Bacon Wrapped Scallop Nigiri, Otoro Tartare and Lobster Sashimi.
Emeril’s next stop takes him to Cooper City located outside Fort Lauderdale. Emeril heads over to La Brochette Bistro, a highly acclaimed restaurant that has been in business for more than 20 years and was recognized by Zagat as the “Best in Broward County.” He meets with owner and chef, Aboud Kobaitri, a Lebanese born American whose interest in food began in his mother’s kitchen. While the two taste some of his signature cuisine inspired by his experiences traveling the world, Chef Kobaitri shares that he apprenticed in a Paris restaurant and attended culinary school in Norway before opening La Brochette Bistro, his eclectic approach to European fare.
Emeril ‘s last stop in the “Coming to America” episode takes him back to the Orlando area to Le Coq au Vin, an award winning French restaurant that’s been in operation since 1976. Emeril sits down with owner and chef Reimund Pitz who, in partnership with his wife Sandy, have maintained Le Coq au Vin’s stellar reputation as one of Zagat America’s top restaurants. As Chef Pitz and Emeril discuss the restaurant’s farm-to-table approach, they sample some of its signature dishes. Chef Pitz, a highly decorated chef, was born in Germany and learned the basics of French cooking before moving to the U.S. In 1997, he began working for the Walt Disney World Company and held a number of culinary jobs before becoming the company’s youngest Executive Chef. Since taking over Le Coq au Vin in 2006, he and his team have added a fresh twist on legendary French foods by implementing new world flavors with classic French dishes.
The show reruns on Monday, January 5 at 9:30 a.m. EST and Thursday, January 8 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 and all restaurants featured in the season are FRLA members. 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 requests of Emeril Lagasse with local chefs, and prepared dishes, please contact Elizabeth Ray at ERay@FRLA.org or 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.