Since opening its doors nearly 30 years ago, Emeril’s New Orleans has defined “New New Orleans” cuisine. On Wednesday, June 5th, the institutional restaurant will be the location for the first of four dinners featuring each of the New Orleans based Chef de Cuisines: Chef Douglas Braselman of Emeril’s New Orleans, Chef Anthony Scanio of Emeril’s Delmonico, Chef Darren Chabert of Meril, Chef Philip Buccieri of NOLA Restaurant, and Pastry Chef Jeremy Fogg of Emeril’s New Orleans. New New Orleans, a concept born from the mind of Chef Emeril Lagasse before opening his flagship restaurant in 1990, is a departure from what he called at the time, “Old New Orleans” cooking: food whose flavor and substance are dominated by two distinctly different cooking styles: Cajun (lusty robust food of the Acadian farmers and fishermen in Southwest Louisiana) and Creole (refined cosmopolitan cosine brought to nola by early Europeans). New New Orleans cooking is about food that has roots planted in a solid foundation of Creole heritage but has grown through exposure to other exotic cultures: Creole reinvented with an Asian, Portuguese or Southwest flourish. Food that can be whimsical or serious but is always delicious. Alongside each dish will be an exquisite wine from Lirette Selections paired by Emeril’s New Orleans Sommelier Taylor Terrebonne. Founded in 2008, Lirette Selections has emerged as an integral source for some of the finest wine and spirits brought into the state of Louisiana. A Portrait of New New Orleans will be a glimpse into the past, present, and future of New New Orleans cuisine; a tribute to our roots, an appreciation of our current success, and an inspiring toast to the future of our food, our customers, and to the unforgettable dining experiences yet to come.