Everyone has their own idea on what’s the most amazing invention in human history. You’ve got your traditionalists who vote for the wheel, your internal combustion engine enthusiasts and a lot of more current people who think it’s the app that allows you to order pizza anywhere in the continental U.S. 24/7.
But have you ever considered the simple Mason jar?
Yes the jar — or roughly a jar that can be tightly sealed with a screw-on top — invented by Philadelphia Tinsmith John Landis Mason in 1858.
From delicious jellies and preserved veggies to some good old down-home moonshine, what don’t we get out of jars? They let us transport food safely, keep food in the pantry for decades and give us a container to hold spare nails after we eat whatever was inside of them to begin with.
And now, we get desserts in a jar. No, not desserts we make out of stuff that comes from jars, but actual individual desserts made up of several ingredients served in jars.
If you haven’t heard of this new trend (well, relatively new as it’s been going on for a couple of years) it’s become all the rage and has been highlighted on a number of your better morning TV network talk shows.
There’s cake in a jar, pies in a jar, cupcakes in a jar, parfaits in a jar, a bunch of desserty stuff in a jar … it can be pretty much whatever you want.
Valentine’s Day is the holiday of romance, as we all know, but when it comes to celebrating it, well, a little elegance can go a long way.
Now don’t get us wrong. If you and your honey like to toast Valentine ’s Day with a can of beer and a bag of Fritos, more power to you.
But every now and then, it’s worth a bit of indulgence to do Valentine’s Day right. Say with a few glasses of some of the world’s most famous champagnes along with light nibbles prepared by Borgata’s world-class chefs.
And as luck would have it, Borgata Hotel Casino & Spa has a Valentine’s Day event exactly like that. On Saturday, Febraury 14, Borgata presents Bubbles … by Veuve Clicqout as part of the Savor Borgata Series in our Tesoro Lounge at 4pm.
Here’s the description from Savor Borgata:
“Spend the afternoon with Veuve Clicquot and enjoy an escalating flight of bubbles. Taste everything from Clicquot’s simplest house to their renowned La Grande Dame while enjoying light nibbles to complement the flavors and aromas of each champagne.”
But here’s a little more to that rundown than meets the eye. Simply put, Veuve Clicquot is the name in champagne (which is always French by the way, as opposed to sparkling wine.) The French Champagne House was founded in 1772, making it older than the U.S. itself.
New Year’s Eve is here.
Now for those people out there who are good at planning—you know the kind of people who made reservations for a Time’s Square hotel six years ago—that’s no big deal.
But for everybody else, it’s time to panic. Where do we go? Where’s the best party?
One answer—Borgata Hotel Casino & Spa.
Even the plan aheaders (those who plan ahead?) know that. Just check out this New Year’s lineup at Borgata.
Events for New Year’s Eve include:
$1,414 BONUS SLOT DOLLARS®
One winner every 14 minutes
Wednesday, December 31, 2014
Noon – 7 P.M.
Celebrate the Festival of Lights with Wolfgang Puck American Grille Executive Chef Aram Mardigian’s recipes for Matzoh Ball Soup, Potato Latkes, Coconut Noodle Kugel with Mango, and Slow Braised Beef Brisket with Vegetable Ratatouille.
Editor’s tip: Dreidel place cards may be made by cutting pieces of blue construction paper into the shape and writing each name in silver ink. For a sweet takeaway, place 2 to 3 star-shaped shortbread cookies into a clear bag and tie with silver and blue ribbon.
Borgata is thrilled to announce a $2 million redesign of its award-winning Buffet! Reopening December 25th, guests will enjoy new porcelain stone flooring, strikingly resurfaced sky-like ceilings, and a new color scheme of warm whites, light taupe, and grey tones. Highlighted by its exquisite architectural details, the Buffet’s carpeting will offer a new take on a traditional Italian fresco, while the vertical surfaces will receive a textured, patterned-wall covering to give the iconic restaurant a comfortable, residential feel. With culinary offerings by Borgata’s Executive Chef Tom Biglan and Executive Pastry Chef Thaddeus DuBois, the Buffet will continue to present guests with a one-of-a-kind dining experience in Atlantic City.
Whether hosting or attending a holiday party this season, these crowd pleasing appetizers by Wolfgang Puck will put everyone in a festive spirit.
All recipes courtesy of www.WolfgangPuck.com.
Spicy Tomato & Basil Bruschetta
12 x 1-inch thick slices, country-style Italian bread
3 tbsp extra-virgin olive oil
1 tbsp roasted garlic
3 tbsp julienned basil, for garnish
4 ripe tomatoes, cored and cut into ½-inch dice
½ cup oven-dried tomatoes, coarsely chopped
½ cup julienned basil leaves
½ tsp salt
½ tsp freshly ground black pepper
¼ tsp crushed dried red pepper flakes
Award-winning Chef Romeo DiBona tells us what it’s like to spend the holidays with his Italian-American family – including recipes passed down from generation to generation.
Growing up in South Philly we never had turkey on holidays! We serve ravioli, gnocchi or lasagna along with meatballs, braciola, sausage, escarole, broccoli rabe, lots of bread and Italian cheese, homemade wine, cannoli, and pizzele. This gnocchi recipe was handed down from my mother’s Aunt Jenny, and the sauce is my contribution. – Romeo DiBona, Executive Chef at Borgata’s Old Homestead Steak House.
Believe it or not, there’s actually some small controversies surrounding the unique and wonderful holiday of Thanksgiving.
Oh, sure we all know that the pilgrims and Native Americans got together about 1621 and celebrated a great feast and then watched some high school football before going out at midnight to get great bargains to start their Christmas shopping. And it was in 1863 that Abe Lincoln declared the first official national Thanksgiving Day along with the proclamation that the Detroit Lions always play a game on the holiday.
But to tell the truth, there’s a lot of controversy over that first Thanksgiving Day–especially the menu. The pilgrims probably ate some turkey, but venison (deer) was the likely main course along with a lot of seafood and also vegetables from their great harvest that year (which was the reason for the whole thing).
What’s not clear is if they had pie. Records show the pilgrims had access to a lot of wild fruits and berries growing around New England, but whether they baked them into a flaky crust and served them with coffee and ice cream is anybody’s guess.
Think of it—a pie-less Thanksgiving. Oh those poor, poor pilgrims.
Fortunately, we in the modern age don’t have to put up with that thanks to the Borgata Baking Co., which is offering up a special selection of Thanksgiving pies.
Let’s say, for argument’s sake, you were really hungry and feeling really adventurous at the same time.
You want something different—not your 1 millionth pizza or cheeseburger, not your 500,000 meal of pot roast and mashed potatoes. And you’re also a little sick and tired of what passes for standard restaurant fare out there with the endless salad bowls and unlimited cheesy bread sticks.
No, you want adventure, excitement, a new taste sensation. Like you were on a gastronomic safari.
Well, would you eat alligator?
How about rattlesnake? Snails? Duck tongue? Wild boar?
Avacado and mint ice cream?
Ha, you say. Not in a pig’s ear. Really, how about if the pig’s ear came Vietnamese style in a summer roll with a roasted cashew sauce?
Let’s face it, you know you would. That’s just the kind of dining adventurer you are and Borgata Hotel Casino & Spa has the perfect dining adventure for you
Welcome to Extreme Eats, a special dining event at Aqua at The Water Club Hotel that’s part of Savor Borgata’s Weekend of Savoring and helps cap off Borgata Restaurant Week. The event starts at 7:30pm at Aqua on Friday, November 7.