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Emeril Digs In To The Local Bounty This June

Emeril Lagasse’s New Orleans restaurants – Emeril’s, NOLA and Emeril’s Delmonico – will craft a month-long showcase of the season’s bounty featuring fresh, local ingredients from Louisiana’s and Mississippi’s boutique farmers, growers and purveyors, to commemorate the release of Lagasse’s new cookbook Farm to Fork: Cooking Local, Cooking Fresh on June 1.

From June 1–30, in addition to the main menu offerings, Lagasse’s chefs de cuisine have each created a special Farm to Fork dinner menu that highlights the essence of the season using all local and organic ingredients including farmstead produce, naturally-raised chicken, pork and game, fresh seafood and artisanal dairy products.

Lagasse has spent the past thirty years building close relationships with farmers, fishermen, and ranchers, and his restaurants serve fresh, sustainable and organic products from farms in their area when seasonally available.

On Emeril’s Farm to Fork menu, Chef David Slater incorporates fresh, summer produce from Nguyen Farms in a salad of Crispy Northshore Pig Trotter with Pickled Vegetables, Coddled Farm Egg, Cilantro and Sweet Soy. At NOLA, Chef Josh Laskay features Rabbitman Farms in an entrée of Grilled Rabbit Tenderloin with Crowder Pea-Rabbit Ragoût and Belle Ecorce Goat Cheese Polenta. Delmonico’s Chef Spencer Minch prepares pastured chickens from Southeast Louisiana grower James Shoop for Fried Chicken with Purple Hull Peas, Local Mustard Greens and Smith Creamery Milk Gravy, plus heritage pork from Henry Fudge’s Family Farms for Slow Roasted Pulled Pork with Silver Queen Corn, Farmhouse Cheddar Mac and Creole Tomato Barbecue Sauce.

For dessert, Emeril’s uses grass-fed dairy from Smith Creamery in Vanilla Panna Cotta and Three Melon Soup. Amy Lemon, pastry chef at NOLA and Emeril’s Delmonico, creates sweet confections with ripe fruits and market preserves, such as Warm Blueberry Tart with Almond Streusel, Brown Butter Sauce and Old New Orleans Rum Ice Cream, and Smith Creamery Shortbread Napoleon with Chilton County Preserved Peaches, Basil Ice Cream and Lightly Sweetened Goat Cheese.

The season will be toasted with infused cocktails and summer-inspired wines by the glass paired by Emeril’s sommeliers to compliment the fruits of the soil.



Throughout the month, Emeril’s chefs will also serve a weekly Green Plate Special at the Crescent City Farmers Market on Tuesdays from 9:00am until 1:00pm at 200 Broadway Street in the northeast corner of Tulane University Square.

On Wednesday, June 30, Chef Spencer Minch concludes the summer harvest celebration with a four-course Farm to Fork Market Dinner at Emeril’s Delmonico featuring local growers from Crescent City Farmer’s Market. Dinner is $60 per person (inclusive) and begins at 6:00pm in the “Cornstalk Room”; reservations are required.

Reservations may be made by calling Emeril’s at 504-528-9393, NOLA at 504-522-6652, or Emeril’s Delmonico at 504-525-4937, 1-888-EMERIL-8, or online at emerils.com.

Green Plate Special Menus:

June 1 — Emeril’s Homebase Test Kitchen
o    Sweet Pea Soup
o    Emeril’s Roasted Beet Salad with Pecan Vinaigrette
o    Farm Egg Herbed Quiche with Blue Cheese
o    Zucchini Bread with Cream Cheese Spread
o    Soup & Salad or Quiche & Salad Combo

June 8 — Emeril’s Delmonico
o    Opal-Basil Macerated Peaches with Crème Fraiche
o    Chilled Local Melon Soup with Louisiana Crab Meat
o    Creole Tomato Gazpacho with Mint Oil
o    Roasted Tomato Tapenade with Housemade Capocollo Crustino   

June 15 — Emeril’s
o    Local Mushroom & Goat Cheese Pizzetti   
o    Pork Pot Pies with Local Pork and Vegetables  
o    Louisiana Rice Pudding, Local Fruit Chutney  

June 22 — NOLA
o    Belle Ecorce Goat Cheese Cake with Fresh Herbs and Roasted Red Pepper Coulis
o    Johnsdale Farms Tomato Gazpacho
o    House Made Wild Boar Sausage with Okra Stew    
o    Grilled Green Tomato with Gulf Shrimp Remoulade     

June 29 — Emeril’s Delmonico
o    Opal-Basil Macerated Peaches with Crème Fraiche
o    Chilled Local Melon Soup with Louisiana Crab Meat
o    Creole Tomato Gazpacho with Mint Oil
o    Roasted Tomato Tapenade with Housemade Capocollo Crustino   


About Farm to Fork:
In his latest book Farm to Fork: Cooking Local, Cooking Fresh (HarperStudio, $24.99), Emeril Lagasse shares his longtime love for fresh from-the-fields foods—and the heritage of the artisans who bring them to the table. Recipes inspire cooks to utilize organic and locally grown produce, while showcasing the ripest ingredients from every season such as Sweet Potato Ravioli with Sage Brown Butter, Cheesy Creole Tomato Pie, Honey-Brined Pork Chops with Nectarine Chutney, Watermelon Rind Crisp Sweet Pickles, and Rhubarb Strawberry Crisp. Farm to Fork is scheduled for release on June 1.

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Market Umbrella

 

Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market

 

The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.

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