Author Archives for Ryan Ross
There 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”
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
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
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.
The 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.
For 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).
In 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.
When filling up an Easter basket, most of us tend to go with the store-bought standards – from peeps to chocolate eggs. As for our own creativity, we tend to reserve that for the hard boiled Easter Eggs and those little dye tablets.
But it doesn’t have to be that way as – with some help from Borgata Hotel Casino & Spa Executive Pastry Chef David Krzewinski – you can make your own homemade Easter bonbons to put a personal touch into your Easter baskets.
It’s simple, delicious and another gem from Savor Borgata. And we promise these bonbons will make your Easter baskets the baskets everyone is talking about it. When their mouths aren’t full, that is.
You know what’s better than Atlantic City Restaurant Week? How about Borgata’s Atlantic City Restaurant Month?
Let us explain.
People have been going so nuts for our prix fixe meals deals during this year’s Atlantic City Restaurant Week at The Metropolitan and N.O.W. for lunch and Fornelleto, Izakaya and Wolfgang Puck American Grille for dinner, that we just can’t see ending the deals after a week.
So while Atlantic City Restaurant Week ends March 12, our Borgata prix fixe meal deals will be available through March 31.
That means lunch at The Metropolitan and Noodles of the World for $15.16.
Get your choice of (also with a first course, soup and dessert) at N.O.W of:
Chicken Pad Thai: Wide Rice Noodles, Chicken, Peanuts, Onions, Egg, Scallions, Bean Sprouts, Sesame Oil, Cilantro, Fiery Fish Sauce
Vegetable Lo-Mein: Egg Noodles, Broccoli, Bean Sprouts, Green Peppers, Carrots, Onions, Scallions, and Soy Sauce
Peking Style Shrimp and Chicken: Shrimp, Chicken, Green Peas, Onions, Straw Mushrooms, Green Peppers, Carrots, Spicy Peking Sauce. Served with Steamed White Rice.
Or, at The Metropolitan (also with a first course and dessert):
Champignon Burger: CAB Ground Beef Stuffed With Crimini, Domestic & Portabella Mushrooms, Bacon Onion Jam, Brie, Tater Tots, Dijon Gravy
Fried Cod Fish Sandwich: Lettuce, Tomato, Red Slaw, Caper Aioli, Tater Tots, Dijon Gravy
Atlantic City is a great place to dine out and at Borgata Hotel Casino & Spa we’ve always been proud to be the leader in our resort’s fine dining choices.
So when they invented Atlantic City Restaurant Week—this year from March 6 to March 12—as a chance to celebrate the diversity and dining choices available here in Atlantic City, we made a quick decision. “We’ll be there with bells on.”
Well not bells (old expression). But we did decide to embrace the concept fully and participate at some of our best eateries—The Metropolitan and N.O.W. for lunch and Fornelleto, Izakaya and Wolfgang Puck American Grille for dinner.
If you’re not familiar with Atlantic City Restaurant Week, more than 70 restaurants around the city will participate by offering prix fixe meals (French for fixed price) for both lunch and dinner for the week. The lunch price is $15.16 and the dinner price is $33.16. Diners get to make choices from the prix fixe menu to create their meal.
And Borgata is offering the same deals for Restaurant Week.
For example, at Wolfgang Puck American Grille, your entrée choices for dinner are (along with a first course and dessert):
For most of us, sugar is just something we keep in a bowl on the kitchen table. The extent of our creativity with it usually involves simply putting it on corn flakes or in our coffee.
For cooks and bakers, however, sugar is an ingredient and behind every decadent dessert and sweet treat there is. But it’s still pretty basic. Make dessert, add sugar.
Then there are master chefs, like Borgata Hotel Casino & Spa’s Executive Pastry Chef Thaddeus DuBois. For him, sugar isn’t something you keep in a bowl or sprinkle on cereal. Well, maybe it is if he’s having a quick breakfast, but for DuBois, sugar is also a medium, a material that can make exquisite art and a substance of profound beauty.
What we’re talking about are sugar works or sugar sculpture. It’s the art of spinning sugar into exquisitely intricate and delicate creations. The techniques have been featured on about a gazillion cable TV food shows, yet for most of us they are still as mysterious as Kanye West’s Twitter feed.
On Saturday March 19, however, Dubois and the Savor Borgata Series present “Spring Sugar & Easter Sweets“ at 1pm in Studio 1 at the Event Center.
On February 28, all eyes will turn to the Academy Awards presentations in Los Angeles as the whole country goes on a “beautiful people” watching spree.
And as everyone knows, the most fun comes before the awards are even handed out. We’re talking, of course about the red carpet, where we can all say things like, “Gee, not sure Jennifer Lawrence should have gone with the taffeta,” and “Leo’s tux just looks soooo much nicer than Bryan Cranston’s (yeah, it’s the tux).”
Ah yes, the beautiful people. Now most people around the country will be watching this glamour extravaganza in plaid pajama bottoms while eating a pint of ice cream. But here at Borgata Hotel Casino & Spa, we think the red carpet should be even more of a big deal. And most of all, we think you should be on a red carpet as well.
That’s why the Savor Borgata Culinary Series will present A Night on the Red Carpet at Wolfgang Puck American Grille starting at 6:30pm February 28, otherwise known as Oscar night.
Think about it. You get to watch the red carpet while taking in all the elegance of Borgata Hotel Casino & Spa at one of our premier dining establishments, Wolfgang Puck American Grille.
By the way, guess who’s providing the food for the post Oscars Governors Ball? Just a chef named Wolfgang Puck. Which means you’ll be able to sample the same food the big shots will get after the awards—before the awards.