Author Archives for Ryan Ross

Jun 14

Bobby Flay Steak: Bobby Flay’s Only Steak Restaurant

Steak at Bobby Flay Steak

Steak at Bobby Flay SteakSince opening in summer 2006 we have served over 420,000 filet mignons, with medium being the most popular temperature. Over 46,000 orders of whole fresh lobster have been sold since opening and our most popular side is roasted asparagus with over 170,000 orders sold since opening as well. We have served over a million customers so far and still going.

One of our most popular dishes is Bobby’s version of the Philly Cheesesteak:

Serves: 4

Spice Rub 2 tablespoons ancho chile powder 2 teaspoons Spanish paprika 2 teaspoons ground cumin 2 teaspoons ground coriander 2 teaspoons dry mustard 2 teaspoons dry oregano 1 teaspoon kosher salt 1 teaspoon ground black pepper

Read More

Leave a comment
Jun 9

5 Things To Know About Borgata’s Executive Pastry Chef

ThaddeusDuBois023An esteemed graduate of the Culinary Institute of America, Thaddeus DuBois is an accomplished chef who oversees pastry and bread production for both the AAA Four-Diamond Borgata and Water Club hotels, including its in-room dining and catering programs, in addition to The Metropolitan, Borgata Buffet, and Bread + Butter restaurants. In 2014, Borgata Baking Company made its much-anticipated debut under Chef DuBois’ direction, serving homemade sweets and eats around the clock. Recently, Chef DuBois took time out of his busy schedule of making the world a sweeter place to chat with us about his time at The White House, his many degrees, and his favorite recipes.

Read More

Leave a comment
Apr 13

Lunch and Learn with Wolfgang Puck American Grille Executive Chef Aram Mardigian May 28

Lunch and Learn with Aram Mardigian

Wolfgang Puck American Grille Execuitve Chef Aram MardigianThere are a lot of elements of Spring that people love to embrace. We clean our homes (OK, maybe people don’t love that part), break out the shorts and start spending a lot more time outside.

And one of the best aspects of spring can be seen at the dinner table. After a long season of eating produce shipped in from hundreds, if not thousands of miles away, we can now stock our tables with locally grown fresh Spring fruits, berries and vegetables.

For an Executive Chef like Aram Mardigian,  that also means breaking out the Spring recipes. Mardigian is a regular in our Savor Borgata Culinary Series “Lunch and Learn” presentations, so that means that you have the opportunity to break out his recipes as well this Spring.

Mardigian presents a special spring-themed Lunch and Learn event Memorial Day weekend on Saturday, May 28 at Wolfgang Puck American Grille. He’ll be showing attendees how to prepare a three-course lunch with wine featuring several of his classic Spring dishes.

We’re calling it our “Spring into Summer Luncheon with Aram Mardigan

Read More

Leave a comment
Apr 12

Oooey, Gooey Grilled Cheese: The Comfort Food Famed Chefs are Getting Creative With & Why You Need to Try One of These Recipes Today!

Wolfgang Puck Grilled Cheese

In honor of “National Grilled Cheese Day” on April 12th, we are sharing our favorite Grilled Cheese recipes. Yes, we know what you’re thinking, and yes, it’s a real holiday. Let’s get cheesy!

Crusty Italian Bread with Pecorino Toscano Cheese, Fresh Anchovies (marinated in Garlic, Olive Oil, Chili Flakes & Lemon), and Basil-Parsley Pesto
Provided by Aram Mardigian – Executive Chef, Wolfgang Puck American Grille

Wolfgang Puck Grilled Cheese

Ingredients:
1. Crusty Italian Bread
2. Pecorino Toscano Cheese (block form so you can hand grate it)
3. Fresh Anchovies Marinated in Garlic, Olive Oil, Chili Flakes & Lemon
4. Basil-Parsley Pesto

Directions:
1. Slice bread to desired thickness.
2. Spread one side of each slice with either butter or olive oil (your choice).
3. Place butter/oil side down in a non-stick skillet.
4. Grate the cheese and distribute on the bread.
5. Add the anchovies.
6. Add the pesto.
7. Turn on skillet to a medium heat.
8. Let the bread get nice and brown on the bottom.
9. As this happens, the cheese should melt a bit.
10. Take the two sides out and put them together.

Read More

Leave a comment
Mar 31

Woodford Reserve Kentucky Dinner at Old Homestead Steakhouse May 6

Woodford Reserve Kentucky Dinner

Woodford Reserve Kentucky DinnerThe Kentucky Derby is the Super Bowl of American horse racing and this year’s running marks the 142nd year of the Run for the Roses.

And while you can experience all the excitement and action of the “fastest two minutes in sports” at Borgata’s Racebook, keep one thing in mind.

The Kentucky Derby has endured because it is much more than a simple horse race.

The derby exemplifies a sense of style and southern charm that has been preserved down for decades. As much as it’s about 3-year-old thoroughbreds, it’s also about mint juleps and traditional Kentucky cuisine. When they play “My Old Kentucky Home” at Churchill Downs, there’s 142 years of tradition on display.

We know a little about tradition here at Borgata Hotel Casino & Spa and we know a lot about fine dining – especially at Old Homestead Steakhouse.

And Friday, May 6 – which is also the day the Kentucky Oaks is run – Old Homestead will become my Old Kentucky Homestead by teaming up with Kentucky bourbon distillers Woodford Reserve to present the Woodford Reserve Kentucky Dinner as part of the Savor Borgata Culinary Series.

Read More

Leave a comment
Mar 29

Savor Borgata Presents ‘The World is Your Oyster’ at The Metropolitan April 23

The World is Your OysterFor fans of nature and the incredible diversity of life on our planet, may we present for your consideration the simple oyster?

Yeah sure they don’t run around killing gazelles like lions or soar above us like eagles. They just sort of sit there, in the bay, until somebody goes and digs them up.

But they’re still fascinating, living their little bivalve lives out in the water. Some of them are makers of pearls, providing us all with a safe gift choice for anniversaries. Some of them—called window pane oysters—have translucent shells that make nice, and much cheaper jewelry gifts all by themselves.

And of course, they’re mostly good eats.

Make that great eats. Wonderful eats

Hey, whatever they do out in the bay, it sure makes them tasty.

Here at Borgata Hotel Casino & Spa we’ve long celebrated the oyster by serving them in various delicious ways at The Metropolitan’s oyster and raw bar.

On April 23, we’re going to bump it up a notch by presenting The World is Your Oyster at 2pm, as part of the Savor Borgata Culinary Series. For this event, The Metropolitan will team oysters with another miracle of the modern world, namely beer (some wheat, some hops, some yeast and voila – beer).

Read More

Leave a comment
Mar 23

Easter Specials at Borgata Baking Co.

Borgata Baking Company

Borgata Baking CompanyIn honor of Easter Sunday on March 27, Borgata Hotel Casino & Spa and most definitely Borgata Baking Co. present this little primer of fun facts on Easter treats to fill out your family’s Easter baskets.

Cupcakes – A small cake designed to serve one person. First showed up in an American cookbook in 1796 titled Ye Olde American Cookbook (We made the title up).

Easter Malt Ball Cupcake – The first malted milk treats were invented in the 1870s as an infant food. But people liked it so much, everyone started eating it – especially at the movies.

Caramel Cream Egg Pop – A pretty unique Borgata Baking Co. treat.

Cannoli – An Italian pastry dessert of the Sicily region. The singular is cannolo, meaning “little tube.” But most people use the plural as in “May I have more cannoli?”

Macaron – A French sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond powder or ground almond and Borgata Baking Co.’s Thaddeus DuBois’ specialty.

Bonbons – If it’s a small sweet candy, you can call it a bonbon.

Read More

Leave a comment