There was a time when tequila was thought of as a drink to enjoy as a quick shot—paired with lemon and salt—or in a Margarita, and that was pretty much it. Tequila wasn’t a drink you had at meals, or when enjoying hors d’oeuvres. The culinary world hadn’t yet embraced the nectar of the agave plant.
But that kind of thinking is long gone, and pairing food with fine tequila has become an art all its own.
At Borgata Hotel Casino & Spa’s Gypsy Bar—our renowned Tequila bar—it’s also an art that Borgata has mastered, along with the equally important skill of creating Tapas.
Tapas are a wide variety of appetizers, or snacks, in Spanish cuisine that have become so popular, they are often combined and mixed and matched to make a full meal.
You’ve probably figured out where we’re going with this.
The Savor Borgata Culinary Series presents Tapas and Tequila at Borgata’s Gypsy Bar at 4pm Saturday, September 19. Enjoy Tapas paired with Tequila featuring Borgata Special Diamond Tequila.
The Atlantic City Seafood Festival is back this weekend at Atlantic City’s Bader Field and as always, Borgata Hotel Casino & Spa is participating and backing this great resort tradition.
The two-day festival, September 12 & 13 is an extravaganza of food and entertainment that celebrates the treasures of the Atlantic Ocean, while highlighting the East Coast’s favorite sea side city. More than 50 restaurants and culinary personalities are participating.
That includes Borgata Hotel Casino & Spa Executive Chef Thomas Biglan who appears at the Seafood festival Saturday, September 12 at 4pm for an interactive cooking demonstration.
The stated goal of the festival producers is to give event attendees a reason to spend the day in Atlantic City. Whether it’s trying local restaurants, sipping Jersey beers, paddle boarding, cooking with local chefs, playing in the sand or getting a proper wine education, you’ll find yourself lost in the Atlantic City Seafood Festival and all that it offers.
The festival also includes a Chowder Cook off to benefit the Community Food Bank of New Jersey. After an in-house contest at Borgata Hotel Casino & Spa, Borgata Buffet Chef Angel Torres will be representing Borgata in the cook off.
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.