Author Archives for Ryan Ross
Seaside eating is pretty awesome when you are home to restaurants by some of the most talented chefs in the country. We put together a roundup of our 20 favorite things to eat and drink this summer at Borgata. Can you get through this yummy bucket list before Labor Day?
||Lobster Crab Cake│Bobby Flay SteakNamed one of the best crab cakes in the U.S. by Food & Wine magazine, Iron Chef Bobby Flay’s modern twist on a classic seaside favorite is complete with green-onion vinaigrette and lemon-habanero tartar sauce.
||Salmon Tiradito│Izakaya Modern Japanese PubChef/Partner Michael Schulson just recently unveiled a new menu, including items like Short Rib Rice Balls, Korean BBQ Buns, and Gulf Shrimp Ceviche, but as yummy as they all are, our new favorite is the deliciously light and refreshing Salmon Tiradito with Lime, Yuzu, and Scallions.
We love our sandwiches at the Jersey Shore, and Borgata’s restaurants are no exception. The flourishing sandwich culture in our “little village” gives us a variety to choose from every day. It was hard to limit our favorites, but we narrowed down the top 10 Borgata sandwiches for your eating pleasure. Enjoy!
||Six Hour Porchetta│Fornelletto Cucina & Wine Bar
This slow-roasted pork sandwich is only available on the restaurant’s weekly Wine Down Wednesday menu, but it’s totally worth a mid-week visit. Served with pan gravy, marsala wine mustard, and aged provolone, we are counting down the hours until we eat it again.
||New Jersey-style Sloppy Joe│Borgata Baking Company
Ciabatta bread piled high with corn beef, pastrami, roast beef brisket, Swiss cheese, provolone cheese, cole slaw, and Thousand Island dressing; Borgata’s version of a “Sloppy Joe.”
Recover from your previous night out a little faster with one of these indulgent brunch dishes found on menus across Borgata…
Keep it simple with a classic breakfast sandwich – yummy bacon, American cheese, fluffy scrambled eggs, all on a carb-a-licious Jersey bagel.
|Rice Krispies Encrusted Stuffed French Toast│The Metropolitan
Yes, you read that correctly. This French toast is encrusted with Rice Krispies, stuffed with raspberry cream cheese, and served with pineapple jam and maple syrup.
Summer calls for evenings under an open sky, and what better way to celebrate than with a dinner party at home with your closest friends? Follow our guide for a seamless summer get together with dinner menus and recipes by two of our favorite chefs, Wolfgang Puck and Bobby Flay.
- Set up tables in different areas of your outdoor entertaining space. Drinks in one spot and appetizers in another. This will encourage guests to take full advantage of the yard before sitting down for dinner.
- Speaking of apps… prepare simple make-ahead starters like Watermelon with Feta, Mint Leaves, and Balsamic Glaze; Fresh Jersey Tomatoes with Basil, Buffalo Mozzarella, Extra Virgin Olive Oil and Sea Salt; Wolfgang Puck’s Edamame Guacamole; and Bobby Flay’s Shrimp with Tomatillo-Horseradish.
- Once you decide on your menu, read through each recipe and prep as much as you can in advance of your party so you can spend more time entertaining than cooking.
- Create a fiery glow with string lights, battery-operated candles, and floating candles. Use a fire pit to enjoy s’mores after dinner.
- Fashion centerpieces using fresh flowers or produce from your garden or local market.
- Make a playlist of your favorite summer jams, adding enough songs to carry you through the end of the party.
- Encourage guests to socialize with yard games like horseshoes, cornhole, or croquet.
When it comes to tomatoes, New Jersey has bragging rights. Picked at the peak of ripeness, a good Jersey tomato requires minimal preparation before devouring its plump, juicy flesh. Wolfgang Puck American Grille’s Executive Chef, Aram Mardigian, celebrates the legendary flavor with three simple recipes you’re sure to love as much as we do – including Hand-rolled Garganelli Pasta with Oven-Dried Tomatoes, Garlic, & Basil; Grilled Jersey Tomato Soup; and Halibut with Confit Tomatoes & Summer Zucchini Puree.
Hand-rolled Garganelli Pasta with Oven-Dried Tomatoes, Garlic, & Basil
“Fresh summer pasta is a staple in my home. It’s so easy!”
- For the Oven-Dried Tomatoes
- 12 each Roma tomatoes scooped out
- 1 cup olive oil
- 2 each garlic cloves sliced thin
- 1 bunch fresh thyme
- Salt and black pepper to taste
- Toss tomatoes in olive oil and season well with salt and black pepper.
- Place on a sheet pan with a rack scooped side up.
- In each cavity, place a thin slice of garlic and a sprig of thyme.
- Bake in the oven at 200 degrees F for about 4 hours.
- Remove from the oven and let cool at room temperature.
- Peel skin and reserve.
The heat of the summer months requires a different list of go-to wines. Our focus shifts from hibernating indoors by the fire to lounging in the sunshine by the water. Borgata’s Wine Manager, Laura Turenne, shares her favorite wines to enjoy throughout the summer months.
By the sea…
Summer weather requires something light, fresh, and flavorful. Massaya Rose 2014 ($19│Vintage Wine Boutique) is a clean, delicate rendering of Cinsault and Syrah that lets you enjoy the raspberries and strawberries found in heavier red wines, but in that light white wine style that will keep you cool in hot weather. And what could be better with seafood than grapes grown on an island in the Aegean Sea? Domaine Sigalas’ vineyards of Assyrtiko 2012 on Santorini, Greece ($27│Vintage Wine Boutique) produce a dry white wine that has just the right balance of subtle citrus and minerality to make fish and white meats sing.
Francis Ford Coppola’s Director’s Cut Zinfandel 2012 ($30│Vintage Wine Boutique) is a classic pairing that will stand up to hearty ribs grilled in your favorite sweet and spicy barbecue sauce, but you could also opt for a softer Roger Perrin Cuvee Vieilles Vignes Cotes du Rhone 2012 ($24│Vintage Wine Boutique). Bright, juicy reds like Catena Malbec 2012 ($28│Vintage Wine Boutique) complement a burger’s beefiness and any veggies you choose to pile on top, while a light, crisp Robert Eymael Mönchhof 2012 Riesling ($18│Vintage Wine Boutique) counterbalances the char flavor on grilled items like chicken.
Well folks, its National Martini Day again (June 19).
We know, it sneaks up on you doesn’t it? You probably haven’t even finished your National Martini Day shopping or hung the National Martini Day wreath on the door yet.
Just kidding. The only observance anyone has to make for National Martini Day is perhaps, to enjoy one. We here at Borgata Hotel Casino & Spa love martinis and we’re offering up some special blends for National Martini Day.
For National Martini Day, Borgata is offering up these special concoctions
Old Homestead Steak House
Dragon Ball Martini
Bacardi Dragon Berry Rum
For a lot of would-be bakers, icing—as in the icing on the cake—is one of the simplest parts of creating a baked dessert.
After all, you just pop open a can of ready-made frosting.
Guess what. That’s not baking. That’s just spreading stuff around.
Nope, bakers make their own frosting and see cake decorating as an art form all its own.
And to be sure, there are plenty of frosting types to choose from. There’s butter cream, royal, cream cheese, ganache, glazes and several others.
But we’re not here today to talk about any of those. Nope, we’re here to talk to you about fondant.
The actual bakers in the house just shivered. Fondant—often used on wedding cakes—has traditionally been seen as one of the hardest types of icing to work with.
Poured fondant is a sweet, creamy paste that can be used as a filling or icing for pastries such as éclairs and Napoleons, but rolled fondant is almost like a very sweet dough that is rolled out flat into sheets which can then be colored and used to decorate cakes. Fondant can be used to both cover cakes, or to make decorations such as flowers.
Fondant can be seen as a true cake decorators master icing. Its satiny finish and its moldability make it the perfect choice for cake decorating, but most home bakers tend to leave its use to the pros (and a lot of them are scared of it too).
Well, fear no more, thanks to Borgata Pastry Chef David Krzewinski who presents Fun with Fondant June 13 in Studio 2 of the Borgata Event Center as part of the Savor Borgata Series.
Where does the time go? It was just last year at this time that Borgata Hotel Casino & Spa announced the opening of the Borgata Baking Company.
And what a time it was, complete with chocolate sculptures and displays, all to mark the $1.5 million venue where Borgata’s award-winning Executive Pastry Chef, Thaddeus DuBois would unveil his best and brightest confections.
A former Executive Pastry Chef at the White House—during George W. Bush’s second term—Dubois’ mastery is seen throughout Borgata as he oversees pastry and bread production for both the AAA Four-Diamond Borgata and The Water Club hotels including its in-room dining programs, banquets, catering and special events, in addition to the award-winning Borgata Buffet, Bread + Butter and Metropolitan Café.
But that wasn’t enough for us. Chef Dubois needed his own signature space at Borgata Hotel Casino & Spa and Borgata Baking Company was born.
Immediately, Chef Dubois and Borgata Baking Company began serving up favorites such as classic desserts like Napoleons and Eclairs; fun pastries like Cake Pops, Whoopie Pies and French Macarons; Pullman Sandwiches and warm breakfast pastries such as Cheese steak Croissants; fresh-pressed juices and fresh gelato flavors prepared in-house by Chef DuBois’ team of culinary talents.
And by serving up, we mean serving up a lot. Borgata Baking Company has sold hundreds of thousands of items in its first year of existence, quickly becoming one of Borgata’s favorite eateries for our guests.
This is a tale of two amazing things that when put together, result in a Savor Borgata event that’s going to blow your mind.
First up is the barrel. Yes, the simple barrel of the roll out the, over the, and barrel through variety.
Sure it may seem like some simple construction of wood slats and metal bands, but once constructed—and combined with liquor—it’s one of the most important flavoring agents in the distilling and brewing industry.
Think about it. They age whiskey, bourbon, scotch, rum, tequila, beer, wine and sherry in barrels to add to the spirit’s distinctive taste, color and body. Hey, they even age Tabasco sauce and vinegar in barrels (but that’s another story).
Next up is the simple bartender, the mixologist, the cocktail slinger. These humble purveyor of drinks are always looking to find that edge, that extra ingredient or element that puts their cocktails over the top into new territory.
So it’s not surprising that some of those wily bartenders—including ours here at Borgata Hotel Casino & Spa—hit on the idea of finding some old whiskey and wine barrels and aging their own cocktails in them.
Thus another trend was born—the barrel-aged cocktail. And on May 16 in Long Bar, the Savor Borgata Series will present a Woodford Reserve Barrel-Aged Cocktails Lunch. Specially made cocktails featuring Woodford Reserve whiskeys will be aged in Woodford Reserve barrels and pared with a menu by Borgata’s Executive Chef Thomas Biglan.