24 - North Shore News -— Sunday, October 22, 2000

Emerii

Deana Lancaster

News Reporter
dlancaster@nusnews.com

CHATTING with
Emeril Lagasse is not
quite as one would
expect.

Sentences are not punctu-
ated with interjections such
s “Pow!” and “Bam!” but
rather he speaks comfortably
in-a rich, mellow voice and
has an easy laugh.

‘The host of Emeril Lire
and Essence of Emeril — wo
of. the most popular shows

- on The Food Network — is
calling from New Orleans to
-talk about his new book, and

“his upcoming tour to pro-
mote it, which will include a
stop in Chapters Bookstore
on South. Granville on
Tuesday afternoon.

_ “New: Orleans is one of
the oldest food cities in

"photo Philip Gavid

FEBRUARY means Mardi
‘Gras in New Orleans.

America,”..he says. The
‘southern: city, which he’s’
“called: home for almost 20
years, served as the inspira-
infor his fifth cookbook,
Day's. a. Party:

‘Recipes’ for:

Celebrating with Family and
Friends... ;

“The food has been influ-

enced: by: all these: different

French, - French-

anadian, Spanish, African

“2. and ,people. here

“passionate about. food ”

and eating. .
“They: don’ t “really eat to

live ~ they live to eat. And I
think that’s true, not just at
restaurants, but at home.”

Down there, the calendar
year is wedged tight with fes-
tivals, religious celebrations,
parties, fetes, and soirees.
And even when there's no
scheduled event to celebrate,
Louisiana locals know how
to feast.

“That's some of the inspi-
ration for the book —- shar-
ing food for each day, for
each season, because food
teally makes the party.”

Divided into months,
Every Day’s a Party includes
the history behind holidays
such as Twelfth Night, Mardi
Gras, Ash Wednesday and
Easter — along with dishes,
meals and traditions to serve
up during the celebrations.

The January = chapter
includes a section on the
Sugar Bowl — one of the
oldest postseason bow!
games in the U.S. — and
how to mark it with a
brunch, or a tailgate party,
and what to eat. Spring and
summer have Mother’s Day
and Father’s Day; Fall
includes Halloween and
Thanksgiving; and of course
Christmas and New Year's
are. perfect times for winter
feasting.

In between major holi-
days, Lagasse has included
tips, tales and recipes for cel-
ebrating the myriad of food
festivals southerners take
part in: the Oyster Festival in
January, the Strawberry
Festival in April, the
Crawfish Festival, Tomato
and Shrimp Festivals in the
summer and the Sugarcane
-Festival,: Gumbo . Cook-off,
Pepper ‘Fest, Omelette
Festival. and others that

round out the year.

~ Finally, he’s included sto-
-ties about celebrating per-
sonal © occasions: the .tenth
anniversary of his first restau-
rant, Emeril’s (he i is the chef
and owner: of six restaurants
in New Orleans, Las Vegas
and Florida); an employee's
-wedding; and the christening
of a child close to his family.
The book is as much a

brings the

IN Every Day's a Party, Emeril Lagasse shares the stories, traditions and recipes surrounding events such as.
the Omelette Festival, which takes place in November in Abbeville, Louisiana. :

guide to the fun and feasting
that take place throughout
the year in Louisiana, and an
entertaining account of
Lagasse’s history there, as it
is a cookbook.

It’s his fifth book, and
he’s already working on tvo
more: TV Dinners IT, to be
released next fall; and There’s
a Chef i in my Soup — a chil-
dren's’ cookbook to be
released in the spring of
2002.

“i'm absolutely having a
ball with this kid thing,” he
says. “They make up a large
part of my audience on the
show.-So do men.”

As well as launching the

new show on The Food -

Network — a more serious,
technique-focused program
— Lagasse recently renovat-
ed Emeril’s, a - creative
process he says was almost
spiritual,

Wich such success on tele-
vision, with his. restaurants,

Plus $75 manufactures rebate for
erery $1,000 seal, for detatls

HERRY SALE ENDS soy 3/00

1585 MacGowan Ave, N. Van. 988-2324

Now the concept of owning an
SUV is no longer beyond belief.

and with a family at home,
why does he still feel the
need to work harder and cre-
ate more?

“Yeah, it’s kind of hectic.
But each of my worlds is as
complex as they are com-
pletely different. I love being
challenged intellectually
about a subject.”

Lagasse will be at the
Chapters Bookstore at 2551
West Broadway on Tuesday
at 5 p.m. to sign copies of his
books for Vancouver fans.

New Construction Writing, Service Changes,
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