Sep 6

How-to with Iron Chef Geoffrey Zakarian: The London Refresher Cocktail

London Refresher (GZ)There are a lot of skills that go into bartending and creating the perfect cocktail. There’s mixing, stirring, squeezing (as in lemons etc.) shaking, blending and a host of other ways of bringing together all of the flavors in a cocktail.

But one of the all-time best has to be muddling, such as we see in today’s cocktail recipe from The Water Club’s Culinary Lifestyle Consultant and Iron Chef Geoffrey Zakarian.

It’s called the London Refresher, and it calls for muddling. That’s muddling, not muggling, which comes from that other English import Harry Potter.

No, muddling, to be precise, is to mix together, especially confusedly. In this recipe, you get to muddle away on key ingredients before adding the liquor – gin, of course, it is the London Refresher. In this case, you’ll need a muddling stick (really, it’s a bartender tool, much like a pestle). Then you just muddle up the ingredients and add the gin.

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Aug 22

Borgata Chef Wolfgang Puck to Receive Star on Hollywood Walk of Fame

WPAG DemoAs 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…

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Aug 2

Learning Oysters with Chef Dakota Curran at Borgata’s Metropolitan Oyster Bar

Metro OystersThere’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.

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Jul 22

Introducing the Mexican Fiesta Meal at Borgata’s Metropolitan

mexican-fiesta

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.

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Jul 16

Trying the Classic and the New at Fornelletto

FornellettoThere’s always something comforting in the thought of combining the old and the new – especially when it comes to great restaurants like Fornelletto.

When you descend the winding staircase that creates the grotto like feel of our fine Italian restaurant, there’s a lot of the familiar to take comfort in.The Tuscan ambiance, the truly amazing wine selections and the tradition of menu selections that have been in place since the restaurant and Borgata Hotel Casino & Spa first opened.

No better dish signifies this than Fornelletto’s Veal “Osso Bucco” Ravioli.

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Jul 4

Raising the Steaks at Borgata

BobbyFlaySteakIs 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.

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Jun 14

Bobby Flay Steak: Bobby Flay’s Only Steak Restaurant

Steak at Bobby Flay SteakSince 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:

Serves: 4

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

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Jun 9

5 Things To Know About Borgata’s Executive Pastry Chef

ThaddeusDuBois023An 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.

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