Emeril Lagasse Biography, Age, Spouse, Children, Show,Career , Recipe

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Emeril Lagasse Biography

Emeril Lagasse (Emeril John Lagassé III0) is an American celebrity chef, restaurateur, television personality, cookbook author, and he is well known as the  National Best Recipe award winner for his ‘Turkey and Hot Sausage Chili’ recipe in 2003.

Emeril Lagasse Age

Lagasse was born on 15th of October 1959, in Fall River, Massachusetts, U.S. He is 59 years old as of 2018.

Emeril Lagasse Family

He was born to a French-Canadian from Quebec father, Emeril John Lagassé, Jr. and Portuguese mother, Hilda Medeiros He got interested in cooking since his childhood years and he worked in a Portuguese bakery as a teenager. He is of American nationality. Furthermore, he belongs to a mixed ethnic background of French-Canadian and Portuguese.

Emeril Lagasse Wife | Spouse | Kids

Lagasse was previously married to Elizabeth Kief. The pair met while they were working at a restaurant. They later divorced in 1986.  He later married his second wife Tari Hohn, a fashion designer in 1989. The pair later divorced in 1996. He is presently married to Alden Lovelace. The pair married on 13 May 2000. The couple has two children from this marriage, Meril Lovelace Lagasse, and Emeril John Lagasse IV. He has two children, Jessica, and Jillian from this marriage.

Emeril Lagasse Education

Lagasse got enrolled in a culinary arts program at Diman Regional Vocational Technical High School. Later, he earned a scholarship to the New England Conservatory of Music. However, he attended Johnson & Wales University.

Emeril Lagasse Career

Lagasse began his career order to pay his tuition, Lagasse took a job at a local restaurant, where he met fellow student Elizabeth Kief. The two married in October 1978, a few months after Lagasse completed his course work. Lagasse polished his skills in Paris and Lyon, France, before returning to the United States, where he spent the next few years working in fine restaurants throughout the Northeast. In 1982, Lagasse replaced Paul Prudhomme as executive chef of the famed New Orleans restaurant Commander’s Palace. This demanding position, which required Lagasse to work 18 hours a day, put a strain on his marriage. Lagasse and his wife divorced in 1986, at which time Elizabeth and their two children moved back to Massachusetts.

After seven and a half years at Commander’s Palace, Lagasse opened his first restaurant, Emeril’s, in 1990. Located in New Orleans’ underdeveloped Warehouse District, the menu fused elements of French, Spanish, Caribbean, Asian and Lagasse’s native Portuguese cuisine. Immediately well received by patrons and critics, Emeril’s was named Best New Restaurant of the Year by Esquire magazine. In 1992, riding on the heels of Emeril’s success, Lagasse opened a second establishment, NOLA (an acronym for New Orleans, Louisiana). With its rustic cuisine and ornate décor, NOLA also garnered a positive reception from the culinary community.

He published the bestselling cookbook Emeril’s New New Orleans Cooking in 1993, That introduced his creative approach to Creole cuisine. Later that year, his growing popularity caught the eye of executives at cable television’s fledgling Food Network. After two failed programs (How to Boil Water and Emeril & Friends), the 1995 series, Essence of Emeril, immediately struck a chord with viewers. The following year, Time magazine classified Essence of Emeril as one of the 10 best shows on television.

Using catchphrases like “Bam!” and “Kick it up a notch!” Lagasse showcased his personal cooking style and flair for the dramatic in his next TV project, Emeril Live! Featuring a live studio audience and a four-member band, the series catapulted Lagasse into a realm of celebrity rarely enjoyed by a chef. Capitalizing on the popularity of Emeril Live!, the Food Network took the show to cities like Philadelphia and Chicago, where Lagasse drew arena-sized crowds.

In 2000, an episode filmed in Las Vegas featured a young couple taking their wedding vows while Lagasse stood by as best man. Although popular among viewers, many culinary writers denounced Lagasse’s theatrical displays, deeming his antics to be flamboyant, devoid of substance, and more entertainment than instruction. In May 2003, the Food Network signed Lagasse to a five-year, multi-million dollar deal for 90 new episodes per year.

Having a hectic TV schedule and restaurant empire (which now includes six establishments), Lagasse has recently endorsed his own line of cookware called Emerilware. Lagasse’s other endeavors include regular guest appearances on Good Morning America, as well as four bestselling cookbooks—Louisiana Real and Rustic (1996), Emeril’s Creole Christmas (1997), Emeril’s TV Dinners (1998) and Every Day’s a Party (1999).

In May 2000, Lagasse appeared on the wildly popular game show Who Wants to Be a Millionaire, where he donated his $125,000 in winnings to a New Orleans charity for children with learning disabilities. From 1989-’96, Lagasse was married to fashion designer Tari Hohn. He wed his third wife, real estate broker Alden Lovelace and the couple have a daughter Meril Lovelace Lagasse and a son E.J. (Emeril John Lagasse IV) born in March 2003.

Emeril Lagasse Net Worth

Lagasse has a total estimated Net Worth of $70 million. The main sources of his income are from his restaurants. He as well also earns from his cookbooks and television shows. In 2008, the chef allegedly earned an eye-watering 450 million through his deal with Martha Stewart Living Omnimedia. Some reports had also indicated the culinary expert earns at least $150 million annually.

Emeril Lagasse Empire

In addition to his hectic TV schedule and restaurant empire (which now includes six establishments), Lagasse has recently endorsed his own line of cookware called Emerilware. Lagasse’s other endeavors include regular guest appearances on Good Morning America, as well as four bestselling cookbooks—Louisiana Real and Rustic (1996), Emeril’s Creole Christmas (1997), Emeril’s TV Dinners (1998) and Every Day’s a Party (1999). In May 2000, Lagasse appeared on the wildly popular game show Who Wants to Be a Millionaire, where he donated his $125,000 in winnings to a New Orleans charity for children with learning disabilities.

From 1989-’96, Lagasse was married to fashion designer Tari Hohn. He wed his third wife, real estate broker Alden Lovelace and the couple have a daughter Meril Lovelace Lagasse and a son E.J. (Emeril John Lagasse IV) born in March 2003.

Emeril Lagasse Air Fryer | Emeril Lagasse Air Fryer 360  | Emeril Lagasse Oven

Lagasse Power AirFryer 360 Plus is the air fryer and countertop oven multi-cooker that lets your air fry, roast, rotisserie, slow cook, bake, broil, and more. … The secret is the Emeril Lagasse Power AirFryer 360 Plus’s Air Flow Technology.

Emeril Lagasse Gumbo

Place an 8-quart stockpot over medium heat, and add the oil. Allow the oil to heat for about 5 minutes, then add the flour to the pot. Stir the oil and flour together with a wooden spoon to form a roux. Lower the heat to medium-low and continue to stir the roux for 15 to 20 minutes, or until the color of milk chocolate. Add the onions, bell peppers, and celery to the roux and stir to blend. Stir the vegetables for 5 minutes, then add the garlic. Cook the garlic for 30 seconds before adding the beer and Shrimp Stock to the pot. Season the gumbo with the thyme, bay leaves, gumbo crabs, Worcestershire, salt, and cayenne. Bring the gumbo to a boil and lower the heat to a simmer. Continue to simmer the gumbo for 1 hour, skimming the foam and any oil that rises to the surface.

Season both the shrimp and the catfish with 1 1/2 teaspoons Essence. Stir the shrimp and fish into the gumbo and cook for 2 minutes. Add the oysters to the pot and cook, stirring often, for an additional 5 minutes. Taste the gumbo and season if necessary. Garnish with the parsley and green onions and serve in shallow bowls over white rice.

INGREDIENTS:

  • 3/4 cup vegetable oil
  • 1 cup all-purpose flour
  • 1 1/2 cups finely chopped onions
  • 3/4 cup finely chopped green bell peppers
  • 3/4 cup finely chopped celery
  • 2 tablespoons minced garlic
  • One 12-ounce bottle amber beer
  • 6 cups Shrimp Stock
  • 1/4 teaspoon dried thyme
    2 bay leaves
  • 1/2 pound gumbo crabs (about 2)
  • 2 teaspoons Worcestershire sauce
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon cayenne pepper
  • 1 pound medium shrimp, peeled and deveined
  • 1 pound white fish fillets, such as catfish, grouper, snapper, or sole
  • 1 tablespoon Emeril’s Original Essence
  • 2 cups shucked oysters with their liquor
  • 1/4 cup chopped fresh parsley
  • 1/2 cup chopped tender green onion tops
  • White Rice, for serving

Emeril Lagasse Gumbo Recipe

  • Make the Rich Chicken Stock and reserve the shredded chicken meat and broth as the recipe instructs. If using it the same day, let the broth cool before starting the gumbo.
  • With the oil and flour, make a roux the color of milk chocolate following these directions for Making a Roux.
  • Immediately add the onions, celery, garlic, bell pepper, cayenne, and sausage, and cook, stirring, until the vegetables are softened, 5 to 7 minutes. If the broth has cooled by this time, add it to the roux mixture along with the salt, black pepper, and bay leaf, and bring to a gentle simmer. Continue to simmer, skimming any foam or excess oil that comes to the top, until the sauce is flavorful and thickened to the desired consistency, and any trace of floury taste is gone about 2 hours.
  • Add the chicken, green onions, and parsley to the gumbo and continue to simmer about 30 minutes longer. Don’t stir too much or the chicken will fall apart into shreds. Adjust the thickness, if necessary, by adding water or more broth. Adjust the seasoning with salt and cayenne as needed.
  • Serve the gumbo in shallow bowls over hot white rice. Have the hot sauce and filé at the table for guests to use to their liking.
  • Note: In Louisiana, everyone has his or her own preference when it comes to gumbo thickness. This one is about the middle of the road, which is the way I prefer it—not too brothy and not too thick. It is easy to adjust the thickness by using less broth for a thicker gumbo and/or adding more for a thinner consistency.
  • 1 recipe Rich Chicken Stock, with reserved chicken meat
  • 1 cup of vegetable oil
  • 1 cup all-purpose flour
  • 3 medium onions, chopped
  • 2 ribs celery, finely chopped
  • 3 tablespoons minced garlic
  • 1 green bell pepper, seeded and finely chopped
  • 1/2 teaspoon cayenne pepper, plus more to taste
  • 1 1/2 pounds andouille sausage, cut into 1⁄3-inch-thick rounds
  • 1 1/2 teaspoons salt, plus more to taste
  • 3/4 teaspoon freshly ground black pepper
  • 1 bay leaf
  • 1 bunch green onions, thinly sliced
  • 1/3 cup chopped fresh flat-leaf parsley
  • Cooked white rice, for serving
  • Louisiana hot sauce, for serving
  • Filé powder, for serving (optional)

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