EMERIL’S TCHOUP CHOP OPENS AT UNIVERSAL ORLANDO’S ROYAL PACIFIC RESORT ORLANDO, FL
(January 27, 2003) — The world’s newest Emeril’s restaurant opens today at Universal Orlando’s Royal Pacific Resort. The new restaurant is called Emeril’s Tchoup Chop (pronounced chop-chop), and features Asian and Polynesian cuisine complemented by Emeril’s signature bold flavors. Emeril’s Tchoup Chop takes its name from Tchoupitoulas Street, where Emeril’s original restaurant is located, and the word, “chop,” a bold culinary term. Tchoup Chop is Emeril’s second restaurant in Orlando. Emeril’s Restaurant Orlando, opened at Universal Orlando’s CityWalk in February 1999.
“It has been a dream for over ten years for our company to build Tchoup Chop and we are excited to bring it to the city of Orlando,” said Emeril Lagasse, owner and executive chef of Emeril’s Restaurants. “The climate, backdrop and energy of Orlando is a perfect fit for this style restaurant.”
The menu at Tchoup Chop focuses on the islands of the Pacific. The Pacific Islands borrow flavors from Asia and Europe, but are unique unto themselves. Chef Emeril’s innovative menu includes main dishes such as the Kona Coffee Glazed Duck Breast served with Duck & Vegetable Chow Mein, and the Kalua Pork (Slow Roasted) and Noodle Saute with Tchoup Chop Spices and Seasonal Vegetables. Tchoup Chop also features a Specialty Drink Menu and a Tea Menu.
Designed by the Rockwell Group, of New York City, the restaurant is an extension of a South-Pacific inspired paradise, with the soft colors of natural woods accented by bright colors of tropical flowers. The restaurant is designed as a space within a space, surrounded by a terrarium of lush plants, waterfalls and sculpted gardens. Polished granite wraps the floor and forms a zero-edge pool at the center of the space. The restaurant features an expo kitchen that utilizes woks and a wood-burning grill, allowing guests to catch a glimpse inside the kitchen. Batik fabrics and canopies, carved wood grilles, pierced metal light fixtures and cast-glass chandeliers are a few of the other features guests see as they dine.
One of North America’s most exotic hotels, the Royal Pacific Resort at Universal Orlando immerses guests in the tropical enchantment of the South Pacific. The 1,000-room hotel, which opened in summer 2002, is adjacent to Universal Orlando’s two theme parks and entertainment complex. Featuring a lush tropical environment filled with hundreds of brilliantly colored orchids, exotically shaped palm trees, hand-carved stone statues and original hand-carved, hand painted wood and canvas panels from remote South Pacific island villages, the Royal Pacific offers the exotic enchantment of a world halfway around the world.
Chef Emeril Lagasse is the chef/proprietor of seven restaurants including three in New Orleans (Emeril’s Restaurant, NOLA and Emeril’s Delmonico); two in Las Vegas (Emeril’s New Orleans Fish House and Delmonico Steakhouse); and two in Orlando (Emeril’s Restaurant Orlando) and (Emeril’s Tchoup Chop). Lagasse became a national TV personality with the Food Network’s production of “The Essence of Emeril” and “Emeril Live.” In addition, Lagasse is also Food Correspondent for ABC’s “Good Morning America.” An established cookbook author, Chef Emeril Lagasse has written seven books including Emeril’s New New Orleans Cooking, Louisiana Real and Rustic, Emeril’s Creole Christmas, Emeril’s TV Dinners, Every Day’s A Party, Primetime Emeril and the kids’ cookbook, Emeril’s There’s A Chef in My Soup! In September 2000, his book sales exceeded two million. In September 2002, Emeril established the Emeril Lagasse Foundation to support and encourage programs creating developmental and educational opportunities for children. Lagasse’s corporate office, Emeril’s Homebase, is located in New Orleans. Emeril’s Homebase houses Lagasse’s restaurant operations, as well as cookbook and recipe development and testing, product shipping, the emerils.com website, and a store front for Lagasse’s signature products.