Plate from NOLA

This round, white, ceramic plate is from Emeril Lagasse’s NOLA restaurant in New Orleans. The logo in the center features a blue spiral design over a gradient orange background outlined in an edged pattern like a postage stamp. Emeril opened NOLA in the New Orleans French Quarter in 1992. The menu features Creole and Acadian (Cajun) cuisine influenced by Southwestern and Asian cooking styles, as well as local products.

The plate was made by Dudson Fine China in Stoke-on-Trent, Staffordshire, England. Stoke- on-Trent is affectionately known as The Potteries, due to the high concentration of ceramics factories, and is now officially recognized as the World Capital of Ceramics. Dudson first opened their factory in 1800, and has continued to be a privately owned family business for nine generations. Dudson specializes in ceramic tableware for the travel and hospitality industry.

Emeril Lagasse grew up in Fall River, Massachusetts working in a Portuguese bakery; he then pursued a degree at the Johnson and Wales University culinary program, turning his passion into a career. After working in fine restaurants throughout the Northeast, Emeril made the move to New Orleans to become the executive chef of the legendary Commander’s Palace. Emeril went on to open his own restaurants including his first, Emeril’s in New Orleans, in 1990, followed by NOLA in 1992, Emeril’s New Orleans Fish House in the MGM Grand Hotel in Las Vegas in 1995, and Emeril’s Delmonico in 1998. Emeril’s successful career in the restaurant industry was complemented by his television stardom.

Emeril appeared with Julia Child on her program Cooking with Master Chefs, and the episode, which featured a crab and crawfish boil, was a hit. Producers thought Emeril’s culinary talents and ease in front of the camera would make him an ideal host on the Television Food Network, which launched in 1993. His first show, How to Boil Water, was designed for viewers new to cooking. During the show Emeril read from a script, following the existing format of educational public television programs. The show was unsuccessful, and in response the Food Network re-imagined the type of programming it would broadcast, placing Emeril at the center of this transformation. New programming, like Emeril Live, relied on the host’s personality to win over audiences. With a signature slogan of, “Bam!,” a studio audience full of fans and a live band, Emeril Live represented the beginning of a new era of food television, and a model for future Food Network programs.

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