Emerils Tchoup Chop

Emeril's Tchoup Chop
Universal Orlando's Royal Pacific Resort 6300 Hollywood Way Orlando, FL 32819
407.503.2467

Emeril's Orlando Tchoup Chop

. . . offers diners a unique and exotic journey through the Pacific Seas where Chef Emeril's signature bold flavors of Asian and Polynesian influences enhance the journey . . .

Emeril's Tchoup Chop (pronounced chop-chop) is the second by Emeril Lagasse at Universal Orlando. The name is meant to offer a hint of New Orleans' famous Tchoupitoulas Street, where Emeril's parent restaurant is located, and the word "chop" a bold culinary term. It is located at Universal Orlando’s hotel, the Royal Pacific Resort.

Emeril's Tchoup Chop offers a dining experience unlike any other ever created by the famous master chef. In both atmosphere and menu, Emeril's Tchoup Chop offers diners a unique and exotic journey through the Pacific Seas, a perfect complement for the Royal Pacific Resort. And the food? Chef Emeril offers diners a delicious experience complemented by his signature bold flavors of Asian and Polynesian influences.



Rhonda (Director or Events, Tasters Guild Orlando) has a friend, Jamie, in town for a few days and wanted to get together with Eddie and me for lunch the other day. We agreed that we wanted to take her somewhere different, eclectic, fun and exciting. We had all experienced this for dinner at Tchoup Chop and figured that would be our best pick.

I don’t know if you have ever been to Tchoup Chop, so allow me to take a moment and try to describe it to you. Located in the Royal Pacific Resort at Universal Orlando the décor is right out of the South Pacific. When you enter you first notice an infinity pond running virtually the entire length of the restaurant. The pond has frogs and lily pads floating lazily throughout… they are ceramic, so they will not end up on your table. The far wall is 30+ feet high and covered with stone. Running down the wall from the ceiling is water that ends at the display kitchen bar. The main bar area is just as impressive with the liquor shelves running so high a ladder is needed to reach them! There is bamboo and thatch and natural wood throughout the restaurant giving you a very organic and inviting feel. We were seated at a booth next to the pond which will comfortable seat six, but was perfect for us four (we tend to spread out and order too much food!). The music playing is not Polynesian, but is very hip and works well with the environment.

Our service team was headed up by Santana who took a moment to explain the dining experience we were about to receive and a brief description of some of the cocktails available to us. We all decided to start off our lunch with a Kilauea Bloody Mary. Eddie has one virtually every time we go to Tchoup Chop and today inspired us all to try one. The menu description is ”A volcanic eruption of heat and spice blending our very own pepper infused Sake and Tchoup Chop spices“. All I can say is WOW! Watch the fist sip… it is a doosey! The Kilauea Bloody Mary is served with a cucumber wedge and a lime. The first sip you definitely feel the spice, but after the initial shock you find the drink to be very subtle and in fact refreshing. Another cocktail favorite of mine is the Drunken Monkey Martini. You may go bananas with this flavor concoction or Macadamia and Banana flavors mixed with Myer’s Dark Rum and Cruzan Rum Cream. Have a few of these and you too will be a Drunken Monkey!

While we looked over the menu we were presented with Shrimp Chips to nosh on. If you have ever had these then you know what I am going to say next… they are addictive! The chips are served with a peanut, coconut, soy and sesame dipping sauce. After devouring a basket of these delectable chips and sauce we returned to the menu. From the menu you can order a la carte or go with the Soup and Sandwich of the Day ($17.00), or the Taste of Tchoup Chop ($19.00) which is a two course menu. During our visit the Soup of the day was Chef Nicholas’ Coconut-Chicken Curry Soup and the sandwich was Roasted Jalapeño Horseradish Marinated Chicken served on a Hoagie Bun with Vine Ripe Tomatoes, Shaved Sweet Onion, Homemade Pickle and Gaufrette (crisp, latticed potato wafers) Potatoes.

We had quite a selection between the four of us. For starters we had a Polynesian Crab Cake With Mango Habanero Butter Sauce and Papaya Salsa. This was one of the best crab cakes I have had for some time now. Unlike others out there, Chef Nicholas makes his crab cake 95% crab! I did not want to share this, but in the end everyone got a taste. We also had Tchoup Chop's Crunchy Shrimp served with Butter Lettuce Leaves and Hot & Sweet Garlic, Chile Glaze. The shrimp was coated with shredded Phyllo dough and then pan fried, served on top of the butter lettuce leaves. We drizzled the glaze over the shrimp, folded it in the lettuce and enjoyed! The textures and flavors from this were intense. From the cool buttery lettuce into the crunchy Phyllo and hot firm shrimp; then you have the subtle flavors of these and the shredded carrot and then into a blast of flavor and heat from the sauce. We also shared some BBQ Ribs, smoked with Miss Hay’s recipe for Homemade Hoisin Sauce. Miss Hay’s is from Nola, New Orleans and has created a delectable Hoisin Sauce which is sweet and spicy, and widely used in Chinese cooking. It's a mixture of soybeans, garlic, chili peppers and her secret spices. They were finger licking good!

By this time we have all realized that we were content, but there was no stopping the beast! My entrée was Turbo Wok- Mongolian Barbeque Marinated Filet Tips and Vegetable Chow Mein Noodles with Crunchy Yuca Shoestrings. The filet was so tender and cooked to a perfect medium-rare and I love the added texture of the Yuca Shoestrings on top. Rhonda had the Tchoup Chop Clay Pot with Yellowtail Snapper: Thai Spiced Tomato Broth, Shrimp, and Mussels with Steamed White Rice. When this came out everyone was jealous of her selection! Great presentation and flavors on this dish. Everyone at the table said they were going to order this on their next visit. Rhonda said the layers of flavor and textures made this an adventure for lunch. Her friend Jamie ordered Wok Fried Yellowtail Snapper served with Thai Style Noodles & Julienne Vegetables, Plum Sugar Vinaigrette – Orange Salad and Micro Cilantro. Another homerun for Chef Nicholas! Just reading the name makes your mouth water and there is nothing more for me to say about it other than perfection! Eddie enjoyed the Macadamia Nut Crusted Atlantic Salmon served with Ginger-Soy Butter Sauce, Steamed White Rice, Broccoli Rabe and Enokidake Mushrooms. To let you know what Eddie thought of it… I did not get a taste! He loved it.

Now we are definitely full… nothing else to do than order dessert!!! Ok, stick with me here… let me give you a rundown of what we ordered, and then I will tell you what we thought. First we had Emeril’s Banana Cream Pie with Graham Crust, Caramel Sauce, and Chocolate Shavings; Second was the Warm Individual Pineapple Upside Down Cake served with Caramelized Ginger Ice Cream; Third was Bitter Sweet Chocolate Glazed Peanut Butter Cream Layered Kahlua Chocolate Cake Served with Banana Foster Sauce, Pecan Pralines and Sweet Cream; and lastly, just to make sure we would burst we had a selection of Homemade Ice Cream (Praline, Cookies & Cream and Mocha White Chocolate) and a selection of Homemade Sorbets (Raspberry, Strawberry and Passion Fruit), oh, and Cappuccino. I will start off with some history for you. The recipe for the Pineapple Upside Down Cake is from Chef Nicholas’ wife. The recipe for the Kahlua Chocolate Cake is from Chef Nicholas’ Mother. Food runs in the family! The Banana Cream Pie was massive and delectable. Jamie said she was not a fan of Banana Cream Pie, but would taste anyway… she not only loved it, she went out to find the recipe (I have added it below for you)! The Pineapple Upside Down Cake is an old favorite we don’t tend to find on the dessert menus anymore. I was happy to see this and it did bring back memories. For me the hands down winner though was the Chocolate Peanut Butter Cake; two of my favorite things together. When you take a spoonful of all of the flavors; the chocolate, peanut butter cream, banana foster sauce, praline and sweet cream it was like heaven. The ice creams and Sorbets were all fabulous too. We had a lot of fun trying to guess all of the flavors. It is amazing what your taste buds come up with when you blind taste passion fruit sorbet! Jamie and Eddie had a discussion on how they never order dessert, but if they all taste like this, desserts will definitely be on their list.

Most people will not eat this much for lunch and the good news is you don’t have to; unless you are a glutton for punishment like me! Emeril’s Tchoup Chop is definitely worth having for lunch, dinner or both. If you are a party of two or a party of 20 or more, Tchoup Chop is able accomodate you. Enjoy!

~Nicholas Olivieri
Tasters Guild Orlando

Emeril's Tchoup Chop

Universal Orlando's Royal Pacific Resort 6300 Hollywood Way Orlando, FL 32819
ph: 407.503.2467

Hours: Lunch: Mon-Sun, 11:30a-2:00p

Hours: Dinner: Sun-Thu, 5:30p-10:00p

Hours: Dinner: Fri & Sat, 5:30p-11:00p

Chef/Proprietor: Emeril Lagasse
Chef de Cuisine: Nicholas Shust
General Manager: Sebastien Tribout
Sales Manager: Lauren Martinolich

Reservations: Recommended, however walk-ins are accepted On-line Reservations:
Attire: We recommend business casual attire. However, smart-casual attire is completely acceptable. We ask that the gentleman not wear sleeveless shirts.

Parking: Valet parking available at the Royal Pacific Resort at a discounted rate of $5.00.


BANANA CREAM PIE WITH CARAMEL DRIZZLES AND CHOCOLATE SAUCE

from Emeril's New Orleans Cooking

Ingredients needed:

4 cups heavy cream

1 1/2 cups whole milk

1 1/2 cups plus 2 teaspoons granulated sugar

1 vanilla bean, split in half lengthwise and seeds scraped

3 large egg yolks

2 large eggs

1/2 cup cornstarch

Graham Cracker Crust (recipe below)

3 pounds (about 9) firm but ripe bananas, peeled and cut crosswise into 1/2-inch-thick slices

1/2 teaspoon pure vanilla extract

Caramel Sauce (recipe below)

Chocolate Sauce (recipe below)

Shaved chocolate, for garnish

Confectioner’s sugar, for garnish

There’re a few secrets necessary to successfully making this pie (which, incidentally, has been on the menu at Emeril’s since Day One, and continues to be one of our most requested desserts). First, the bananas, while ripe, need to be firm, so that they hold their shape when pushed into place. Second, the pastry cream needs to be very stiff, so that when sliced, the pie will not crumble or slide. It’s also important to cover the bananas completely with the last layer of pastry cream to prevent them from discoloring. And while at Emeril’s they pipe the whipped cream over each individual slice before serving, feel free to spread your whipped cream over the whole pie, if you’d prefer.

Combine 2 cups of the cream, the milk, ½ cup of the sugar, the vanilla bean, and the vanilla seeds in a large heavy-bottomed saucepan over medium heat. Bring to a gentle boil, whisking to dissolve the sugar. Remove from the heat.

Combine the egg yolks, eggs, cornstarch, and 1 cup of the sugar in a medium bowl, and whisk pale yellow in color. Set aside.

Whisk 1 cup of the hot cream mixture into the egg yolks. Gradually add the egg mixture to the hot cream, whisking constantly. Bring to a simmer, stirring constantly with a large wooden spoon to cook out the cornstarch and the mixture thickens, about 5 minutes. (The mixture may separate slightly. If so, remove from the heat and beat with an electric mixer until thick and smooth.) Strain through a fine mesh strainer into a clean bowl. Cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Chill in the refrigerator for about 4 hours.

To assemble, spread ½ cup of the custard over the bottom of the prepared crust, smoothing with the back of a large spoon or rubber spatula. Arrange enough banana slices (not quite one-third) in a tight, tiled pattern over the custard, pressing down with your hands to pack them firmly. Repeat to build a second layer, using ¾ cup of the custard and enough bananas to cover, smoothing down the layer evenly. For the third layer, spread ¾ cup of custard over the bananas and top with the remaining bananas, starting 1-inch from the outer edge and working toward the center. Spread 1 cup of custard evenly over the bananas to prevent discoloration. Cover with plastic wrap and chill for at least 4 hours or overnight.

In a medium bowl, whip the cream until soft peaks form. Add the remaining 2 teaspoons of sugar and the vanilla extract and whip until stiff peaks form.

Remove the pie from the refrigerator. With a sharp knife dipped in hot water, cut the pie into 10 equal slices. Transfer the slices to dessert plates. Fill a pastry bag with the whipped cream and pipe onto each slice. (Alternately, spread the whipped cream evenly over the pie before cutting.)


Drizzle each slice with the caramel sauce and chocolate sauce, sprinkle with the chocolate shavings and confectioners’ sugar, and serve.


Makes one 9-inch pie, 10 servings


GRAHAM CRACKER CRUST version 2

from Emeril's New Orleans Cooking

Ingredients needed:

1 1/4 cups graham cracker crumbs

1/4 cup sugar

4 tablespoons unsalted butter, melted

Preheat the oven to 350ºF.

Combine the graham cracker crumbs and sugar in a medium bowl and mix well. Add the butter and mix well. Press the mixture into a 9-inch pie pan. Top with aluminum pie tin and with a circular motion, press the crust tightly into the pan. Bake until browned, about 25 minutes. Cool for 10 to 15 minutes.

Makes one 9-inch crust


CARAMEL SAUCE version 6

from Emeril's New Orleans Cooking

Ingredients needed:

3/4 cup sugar

2 tablespoons water

1/2 teaspoon fresh lemon juice

1/2 cup heavy cream

2 tablespoons to 1/4 cup whole milk

Combine the sugar, water, and lemon juice in a medium, heavy saucepan over medium-high heat. Cook, stirring, until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn’t burn. Add the cream, whisk to combine, and remove from the heat. Add the milk, 2 tablespoons at a time, until the desired consistency is reached. Remove from the heat and cool to room temperature before serving with the pie. (The sauce will thicken as it cools.)

Makes a generous 3/4 cup


CHOCOLATE SAUCE version 3

from Emeril's New Orleans Cooking


Ingredients needed:

1/2 cup half-and-half

1 tablespoon unsalted butter

1/2 pound semisweet chocolate chips

1/2 teaspoon pure vanilla extract


Scald the half-and-half and butter in a small, heavy saucepan over medium heat. Remove from the heat.

Place the chocolate and vanilla in a medium, heat-proof bowl. Add the hot half-and-half and let sit for 2 minutes, then whisk until smooth. Serve slightly warm. (The sauce can be kept refrigerated in an airtight container for several days, but it must be returned to room temperature before serving.

Makes 1 1/2 cups

© 2007 Tasters Guild Orlando

LPGA STAR MORGAN PRESSEL PARTNERS WITH ANHEUSER-BUSCH ADVENTURE PARKS

Morgan Pressel, one of the LPGA’s fastest rising stars, will make appearances in several Anheuser-Busch Adventure Parks over the next year. Pressel will serve as spokeswoman for the parks’ “Champions” program, a campaign intended to inspire young women to excel in academics and athletics.
Pressel, 18, was born in Tampa, Fla., not far from Busch Gardens Africa. She spent much of her childhood in South Florida, where she regularly visited parks operated by Busch Entertainment Corp. BEC parks in Florida include Busch Gardens, SeaWorld Orlando, Discovery Cove and Adventure Island. Aquatica, SeaWorld’s water park, is scheduled to open next spring.
“I visited Busch Gardens many times growing up and I am delighted to now be in a position to bring some of the lessons I’ve learned in my golf career to visitors to the Anheuser-Busch Adventure Parks,” Pressel said. “The ‘SeaWorld and Busch Gardens Champions’ program is a wonderful way to help inspire and guide young people.”
Pressel will make appearances in BEC parks across the nation. Her appearances will include presentations to participants in the company’s “Champions” program, a campaign intended to inspire and honor young women who have committed to excellence in academic achievement and athletics. Pressel also has donated a golf clinic and dinner with SeaWorld’s Shamu the killer whale for a silent auction as part of the annual WildNIGHT fundraiser for the SeaWorld & Busch Gardens Conservation Fund.
“Any success that I have experienced in my career has its foundation in focus, hard work and discipline. That is what I hope to impart to young women in my appearances in the Anheuser-Busch parks. You can do anything in the world if you are dedicated enough and committed to excellence in everything you do,” Pressel said.
After a successful amateur career in which the then 12-year-old Pressel was the youngest player ever to qualify for the U.S. Women’s Open, she turned professional in 2006. She won her first tournament, the Kraft Nabisco, a major championship, just 15 months later. She is currently third on the LPGA money list with nearly $500,000 in earnings this year alone.
“Morgan Pressel is a wonderful role model for young people in this country and an athlete that we are honored to partner with,” said Keith M. Kasen, BEC President and Chairman of the Board. “We hope our parks do more than simply entertain people. We want our guests to experience something enriching and inspiring. That is what our ‘SeaWorld and Busch Gardens Champions’ program is about.”
Busch Entertainment Corp. is the family entertainment division of Anheuser-Busch Companies. BEC operates nine U.S. theme parks, including SeaWorld Orlando, SeaWorld San Diego and SeaWorld San Antonio; Busch Gardens Africa in Tampa and Busch Gardens Europe in Williamsburg, Va.; Discovery Cove in Orlando; Sesame Place near Philadelphia; Adventure Island, a water park in Tampa and Water Country USA, a water park in Williamsburg. Aquatica, SeaWorld’s water park, will open next spring in Orlando.

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