![]() "Emeril is in the house," 24-year-old Cristina Brown says later, holding the pan to her chest. Lagasse hands the woman an autographed stainless-steel frying pan. "Nine o'clock! Are you kidding me?" Lagasse's appearance was at 2 p.m. "What time did you get here?" he continues. Today he's in Houston to promote his cookware. When he does, it's to standing-room-only crowds. Shuttling between TV shoots in New York and his home in New Orleans, Lagasse rarely makes public appearances. Along with Delmonico Steakhouse, Emeril's and Nola in New Orleans, he operates restaurants runs eateries in Atlanta, Miami, Mississippi, Las Vegas and Orlando, Fla. At 48, the Massachusetts native also manages an empire of 11 restaurants. Lagasse removes the basket of french fries from the deep fryer - part of his cookware collection, which includes utensils, pots, pans, cutlery and tableware. Even those who don't recognize the dark-haired, energetic chef might have heard his catchphrases, including ``Kick it up a notch.'' and ``Bam!'' ``Not yet,'' replies the chef with mischievous eyes. ``Bam! Bam!'' a man cries from the audience, urging the chef to utter his signature phrase. ``Oh yeah, baby,'' Lagasse says, dumping golden french fries onto a platter. The more than 500 Houstonians packed into Dillard's at Baybrook Mall want just one thing from this restaurateur, dubbed the `` Julia Child of the '90s'' for his popular Food Network shows: star power. But it isn't the sizzle that holds the audience captive. Sautéed Shrimp and Warm Rémoulade Sauce Over Angel-Hair PastaĮmeril Lagasse is grilling rib-eye steaks.
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