Author Archives for Ryan Ross

Jan 5

Savor Borgata Presents Wine And Chocolate, Perfect Companions February 13

Wine and ChocolateAt this point, it’s pretty much agreed by the world that chocolate goes with everything. We can eat chocolate at any meal and in any combination.

We’ve covered every nut and fruit with chocolate, every sweet, chewy center we could think of and anything else that wasn’t moving. You can even get chocolate covered bacon.

But there is one area of chocolate matching that might surprise you—and that’s with wine. You’re probably aware of dessert wines, but even so, you might still think of wine and chocolate as strange palate fellows.

Well, then we have an event for you.

The Savor Borgata Series presents Wine and Chocolate, Perfect Companions on Saturday, February 13 at 11:30 am at 28 West, just in time for your Valentine’s Day meal.

Explore the savory side of chocolate with a five-course lunch featuring Brix Chocolate for Wine, the first chocolate specifically blended to complement wine.

Brix Chocolate for Wine covers all of your favorite chocolate types from milk chocolate to dark.

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Dec 23

3 Mashes for your Holiday Table

Take the quintessential holiday side dish to new levels with recipes by Bobby Flay, Geoffrey Zakarian, and Romeo DiBona.


Yukon Gold Colcannon Yukon Gold Colcannon with Sautéed Mustard Greens & Bacon ButterBobby Flay

Recipe & Image courtesy of

  • For the Potatoes
    • Ingredients:
      • 2 ½ lbs Yukon Gold potatoes, peeled and cut into 1-inch pieces
      • Kosher salt and freshly ground black pepper
      • 4 tbsp unsalted butter, cut into pieces
      • 1 ½ cups whole milk
      • ½ cup heavy cream
      • 1 clove garlic, smashed
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Dec 22

Christmas Cocktails

Embrace your Christmas spirit with these holiday-inspired cocktails. Enjoy at Borgata or at home by the tree!

Santa’s Winter SangriaFornelletto Cucina & Wine BarSanta's Winter Sangria

  • Ingredients:
    • Two 1.5 bottles of red wine
    • ½ bottle of brandy (no flavors)
    • ¾ bottle of triple sec
    • 1/3 bottle of dark rum (myers)
    • 20 cloves
    • 3 open vanilla beans
    • 1 tbsp vanilla extract
    • 5 cinnamon sticks
    • Half gallon of orange juice
    • 1 tsp ground cinnamon
    • 2 blood oranges
    • 3 tangeringes
    • Sees of 2 pomegranates
  • *Mix in large container; may be kept for several weeks

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Dec 21

Chef Michael Symon Joins Borgata Dining

Michael Symon

Michael SymonWhen it comes to fine dining, Borgata offers up one of the most star-studded line-up of celebrity chefs anywhere—Bobby Flay, Geoffrey Zakarian, Wolfgang Puck—at our fine dining restaurants.

Really, who could ask for more?

Well, Borgata Hotel Casino & Spa is announcing the addition of celebrated chef Michael Symon (Lola Bistro; Lolita; Roast) to our esteemed fine dining roster.

That’s Michael Symon of “Iron Chef” fame and co-host of “The Chew” fame and author of cookbooks and e-books fame and just all around on TV all the time talking about cooking fame.

Symon’s new Borgata venture is expected to open in the fall of 2016.

“We are thrilled to bring Michael Symon to Borgata with the debut of his first Italian restaurant,” said Becky Schultz, Vice President of Food & Beverage for Borgata Hotel Casino & Spa. “Equally famous for his soulful cooking and joyful personality, Chef Symon is recognized among the best in the country and we couldn’t be more excited to welcome him into our culinary family.”

Growing up with Greek and Sicilian influences, Symon creates boldly flavored, deeply satisfying dishes at his restaurants. But what has always made Symon stand out is his exuberant, approachable cooking style and infectious laugh.

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Dec 21

Holiday Feast Fit For Royalty

Holiday FeastThis holiday, treat your family to a feast fit for a king and queen – including recipes by Bobby Flay, Wolfgang Puck, Geoffrey Zakarian, and Romeo DiBona.
FESTIVE ROASTS:Roasted Ham with Maple Horseradish GlazeBobby Flay Recipe & Image courtesy of

  • Ingredients:
    • 1 bone-in uncooked wet cured ham (12 lbs), trimmed of excess fat but fat cap left on
    • 2 tbsp canola oil
    • 2 tbsp kosher salt
    • 2 tbsp finely chopped fresh thyme leaves
    • 2 tsp freshly ground black pepper
    • 2 ½ cups Maple Horseradish Glaze

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Dec 1

Borgata Holiday Lunch and Learn with Aram Mardigian December 5

Lunch & LearnYou’re getting ready to plan your upcoming holiday meal and this year, you want to do something really different to impress your family and friends

So you mull over the myriad choices that a holiday meal presents. You know, turkey or ham. Mashed potatoes or scalloped. Sweet potatoes or yams.

Hmm, not as many choices as you thought. Well, then Aram Mardigian, Executive Chef at Wolfgang Puck American Grille at Borgata Hotel Casino & Spa has a lesson for you. Mardigian presents another Lunch and Learn session December 5 as part of the Savor Borgata Culinary Series.

In these lessons, Mardigian not only serves a great feast (with wine), he shows you the secrets to some of his favorite holiday dishes. And with a chef like Mardigian, you’re not going to get the standard “Should I put marshmallows in the sweet potatoes?’ like cooking decisions.

Check out this menu.

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Nov 18

Thanksgiving Pies and Menus at Borgata

Thanksgiving PiesEver wonder what the Pilgrims and the Native Americans ate at the first Thanksgiving dinner?

Did they have cranberry sauce that was perfectly shaped like a can? Did they put marshmallows in the yams? Oysters in the stuffing?

Well, no, but by all accounts it was a pretty good feast of turkey, waterfowl, venison, fish, lobster, clams, berries, fruit, pumpkin, and squash.

Of course turkey was the big popularity winner on that menu down through the years and even Alexander Hamilton—the guy on the $10 bill—proclaimed that “no citizen of the United States should refrain from turkey on Thanksgiving Day.”

We here at Borgata Hotel Casino & Spa love being part of the Thanksgiving dinner tradition and unlike many restaurants that close for the day, Borgata Dining is open and serving up turkey dinners at our fine dining restaurants.

And we don’t skimp on dessert either. We don’t know if the Pilgrims baked those fruits and berries into pies, but we do know that Borgata Executive Pastry Chef Thaddeus DuBois makes the best Thanksgiving pies.

Those pies are available through Borgata Baking Co. and can be ordered for your Thanksgiving table.

That includes apple crumble, pumpkin, and cherry for $10 and pecan for $12. Order in person at Borgata Baking Co. and the pies will be available for pick-up starting at 11am Tuesday, November 24 through 6pm on Thanksgiving Day.

If you prefer to leave the dinner to Borgata’s chefs, special Thanksgiving menus have been devised at Bobby Flay Steak, Fornelletto, Wolfgang Puck American Grille and Old Homestead Steakhouse.

The pilgrims never had it so good.

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Nov 15


ThanksgivingThis Thanksgiving, Borgata has you covered. If you’re preparing a feast at home for family and friends, try any or all of the following recipes by Borgata’s Chef/Partners Wolfgang Puck, Bobby Flay, Michael Schulson, and Stephen Kalt. If you’d prefer to skip the work, but still delight in a delicious holiday meal, join any of Borgata’s participating restaurants for a Thanksgiving worth savoring – including Bobby Flay Steak, Old Homestead Steak House, Fornelletto Cucina & Wine Bar, Wolfgang Puck American Grille, The Metropolitan, and Borgata Buffet.

Thanksgiving Dining Menus:
Fine Dining Thanksgiving Menus
The Metropolitan Thanksgiving Menus

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Nov 14

Game Day Entertaining

Follow our easy tips to impress even the most die-hard fans on game day – including comforting recipes by Borgata’s Chef/Partners Wolfgang Puck, Bobby Flay, and Geoffrey Zakarian. Game Day Entertaining

  • Make your own table runner by using art paper in your team’s color and decorating with your team’s logo and mascot.
  • Cut corkboard into football or helmet shapes to use as coasters.
  • Show support for your favorite team by serving craft beer from breweries in your team’s region – Victory Brewing for Philadelphia Eagles fans, Brooklyn Brewery for New York Giants fans, and Union Craft Brewing for Baltimore Ravens fans.
  • In addition to your prepared items, serve no-fuss snacks like pistachio nuts, hard pretzels, and honeycrisp apples with gruyere cheese.


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