Iron Chef and all-around superstar Bobby Flay was on hand at Borgata’s Bobby Flay Steak to present a special three-course lunch during Savor Borgata. The seasonal menu featured some of Chef Flay’s unique seasonal dishes, paired with organic wines from Robert Stinksey Vineyards.
To begin, guests started with a Pumpkin and Mascarpone Caramelle pasta. The dish was named after the caramels that come wrapped in twisted plastic. Similar to the candy, Chef Flay wrapped pumpkin, cremini mushrooms, and mascarpone cheese in pasta dough, and served it with brown butter and sage. The pasta was paired with a 2013 Pinot Noir.
For the main course, Chef Flay served a Pork Tenderloin with tomato pan juices, gremolata, which the chef described as “red pesto,” and romesco polenta. This was paired with a 2013 Bordeaux Blend. Finally, for dessert, Chef Flay brought a treat from his New York based American brasserie, Bar Americain: the Bar Americain Apple Tart, served with cinnamon anglaise and nutmeg ice cream. This was presented with a 2013 Late Harvest Pinot Gris.
Chef Flay told the group of diners that he enjoyed presenting this type of casual lunch compared to a culinary demonstration as he can mingle with his fans, which is exactly what he did. Anyone who attended the event felt comfortable and attended to as they enjoyed a fantastic afternoon of deletable eats with the superstar chef.