Emeril has infused his passion for superb food into his stylish yet durable Dinnerware Collections. Whether cooking at his internationally acclaimed restaurants or on his phenomenally successful TV show, Emeril Lagasse is known for his unrivaled standard...
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Emeril 49DW150 - Market Butter/Saffron 16 Piece Dinnerware Set
Part of the Market collection (View full Market collection)
Emeril's Market Dinnerware Collection by Wedgwood - A subtle ribbed rim design and a bit of color create the Market Butter/Saffron 16 Piece Dinnerware Set that can easily be used for casual or formal events. The low moisture stoneware is dense and durable.
16 Piece Place Setting:
4 Dinner Plates
4 Salad Plates
4 Soup / Cereal Bowls
4 Mugs
Features:
Glossy glaze
Simple sophisticated design
Specifications:
Material: Stoneware
Cleaning and Care: Microwave, oven, freezer, and dishwasher safe
About Chef Emeril Legasse
Inspired by his mother Hilda to become a professional chef, Emeril first worked at a Portuguese bakery where he mastered the art of bread and pastry making. After high school, he turned down a full music scholarship to pursue his love of cooking. He earned an undergraduate degree and honorary doctorate from the legendary Johnson and Wales University. Then traveled to Paris and Lyon to study the classic art of French cuisine. Returning to the States, Emeril polished his skills in fine restaurants in New York, Boston and Philadelphia.
When the Big Easy called, Emeril answered by becoming executive chef at the famous Commander's Palace. He's been treating us to his talents ever since these days, in restaurants of his own making. Emeril is the chef-proprietor of 10 restaurants, including three in New Orleans, two in Las Vegas, two in Orlando, one in Atlanta and one in Miami. Emeril has just opened his tenth restaurant in June 2007, Emeril's Gulf Coast Fish House, in Gulfport, Mississippi. Also an established cookbook author, Chef Emeril Lagasse has authored five books exceeding two million in sales!
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Inspired by his mother Hilda to become a professional chef, Emeril first worked at a Portuguese bakery where he mastered the art of bread and pastry making. After high school, he turned down a full music scholarship to pursue his love of cooking. He earned an undergraduate degree and honorary doctorate from the legendary Johnson and Wales University. Then traveled to Paris and Lyon to study the classic art of French cuisine. Returning to the States, Emeril polished his skills in fine restaurants in New York, Boston and Philadelphia.
