Season 4, Episode 9
Emeril Lagasse visits restaurants at three of the best resorts in Florida. He begins with his restaurant, Tchoup Chop, at Loews Royal Pacific Resort at Universal. Emeril visits with Hawaiian-born Executive Chef Ryan Vargas, who prepares some signature dishes for he and Emeril to try. Emeril then visits with Chef Scott Conant at his restaurant Scarpetta in the Fountainbleu Hotel on Miami Beach. They try some of the Italian restaurant's signature dishes, including a vegetable soup with Hamachi tartare and a squid ink farfalle with lobster. Emeril's final stop is Japanese restaurant Kuro at the Seminole Hard Rock Hotel and Casino in Hollywood. Executive Chef Alex Becker takes Emeril on a tour of the restaurant before they try dishes including Wagyu tacos and koji lamb. Then, Emeril prepares Slow-Roasted Salmon with Garlic Potato Puree.
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