Student 'Surf and Turf' dish to be served at Emeril Legasse restaurants

Student 'Surf and Turf' dish to be served at Emeril Legasse restaurants
Food and Fun

POSTED: Friday, March 2, 2012 - 2:30pm

UPDATED: Friday, March 2, 2012 - 2:34pm

Emeril Lagasse Foundation announced the winner from its “Dish that makes a Difference” recipe contest: Louisiana Surf and Turf with Grilled Ribeye, Seafood Mashed Potatoes and Cajun Crab-Boiled Asparagus, created by 18 year-old culinary arts student Janeé Taylor.

After receiving over 2,000 votes, her recipe will be served this month in Lagasse’s restaurants in New Orleans, Orlando and Las Vegas; $5 from each dish sold will be donated to Emeril Lagasse Foundation to support the culinary arts.

Taylor, one of four finalists in the contest, is a 2011 graduate of Warren Easton High School in New Orleans and New Orleans Center for Creative Arts (NOCCA). She is now a freshman studying Culinary Arts at Johnson & Wales University – Lagasse’s alma mater – in Providence, RI.
“My grandmother inspired me in the kitchen, but my idol is Emeril Lagasse. My dream is to one day own a restaurant, travel and hopefully write a cookbook,” said Taylor.

“I’m so proud of what these students have accomplished at NOCCA. All four dishes were absolutely delicious,” said Emeril Lagasse. “Now our guests can have a taste and share in the success of this amazing program by ordering the very talented Janeé Taylor’s dish.”

The recipe contest and charitable promotion is part of FOOD & WINE magazine’s “Chefs Make Change” campaign, a coalition of 10 star chef-philanthropists working to create new opportunities in their communities through the power and possibility of food. Emeril Lagasse Foundation was featured as one of the “Chefs Make Change” charities in the magazine’s February issue. 

For the recipe contest, Emeril challenged NOCCA’s culinary arts students to compose an original, seasonal dish showcasing New Orleans’ signature cuisine.

The three other finalists and their dishes are: Victoria Farmer’s Creole Rabbit with Roasted Butternut Squash and Spicy Corn Cakes; Chayil Johnson’s Apricot Glazed Roasted Duck with Butternut Squash Risotto, and Grace Treffinger’s Chipotle Braised Pork with Poblano Succotash and Satsuma Marmalade.

Supporters from across the country were invited to vote online for their favorite recipe – and over 6,000 voters selected the winner featured on the menu and served in Emeril’s restaurants.
Since 2007, Emeril has helped establish a high school Culinary Arts program at NOCCA that has mentored aspiring students from across south Louisiana. Emeril Lagasse Foundation has granted over $700,000 to create a state-of-the-art professional quality teaching kitchen, develop curriculum and grow this first-of-its-kind educational program.

For more information on Emeril Lagasse Foundation, please click here.

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