As the old Kinks song says, “You can see all the stars as you walk down Hollywood Boulevard.”
We’re talking about the Hollywood Walk of Fame in Los Angeles, of course, where the names of stars of radio, film, TV and every other kind of entertainment medium you can think of are emblazoned on Hollywood Boulevard’s sidewalk.
One form of entertainment, however, – that of the Celebrity Chef – is pretty new to the Walk of Fame, so it gives us great delight to announce that Borgata Chef Wolfgang Puck has been named as a recipient of a star on the Walk of Fame for 2017…
There’s one sure way to ruin the day of Chef Dakota Curran at The Metropolitan, Borgata Hotel Casino & Spa’s casual dining European Bistro and Oyster Bar.
And that’s by simply ordering a plate of The Metropolitan’s delectable oyster choices and then … splashing them with lemon juice and cocktail sauce like they were some sort of clam on the half shell.
“That upsets me so much, “Curran says, shaking his head. “When you come in and put cocktail sauce and lemon on them, then that’s really all you can taste. Oysters have very distinct, meaty flavors. But you could take six different varieties and put the cocktail sauce on them – and if I couldn’t see the shells – even I couldn’t really tell them apart. That’s all you taste. We try to come up with something for each variety, a special way of serving them that suits their unique flavor.
Borgata Hotel Casino & Spa’s Metropolitan, one of our original casual dining bistros, isn’t the type of establishment that fits into a nice little restaurant genre.
It has the ambiance of a European bistro, serves contemporary and classic American dishes and has the best oyster bar you’ll find anywhere in Atlantic City.
So obviously, as you’d expect after reading that description, on Sunday evenings (after 3pm) The Metropolitan offers up a full-on Mexican Fiesta.
Is there anything more American – and more summer appropriate – than a nice steak dinner? Americans have had a love affair with steak ever since cowboys ran herds of cattle across the prairies to places like Kansas City and St, Louis.
Or at least we’ve had the love affair with beef ever since people started watching movies about cowboys running cattle across the prairies with guys like John Wayne yelling things like “We’re burning daylight.”
We know a lot goes into getting us a prime cut or steak on our tables. And at Borgata, we understand steak like no other place on the East Coast.
Since 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:
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
An 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.
You came, you saw, you conquered the dance floor at Premier Nightclub. Now, it’s after midnight and you need to refuel. Try any of these six late night eats – all of which can be found and enjoyed at Borgata‘s casual dining outlets in the late night (or early morning) hours.
Father’s Day is a time to spoil dad with everything he loves most… his family, a hearty meal, and a night out at Borgata. Treat dad to a night out at one of Borgata’s signature restaurants so he can sink his teeth into one of these five dishes worthy of a celebration.
As the weather heats up, chill out with Wolfgang Puck American Grille’s “Social Slush” wine cocktail. Try the recipe at home or join us at Borgata for a slushie or two.
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”