Iron Chef Geoffrey Zakarian is no stranger to Borgata: The acclaimed kitchen superstar is The Water Club‘s Culinary Lifestyle Consultant, and has taken part in many previous Savor Borgata weekends. This year, Chef Zakarian took to The Music Box stage on Saturday afternoon for an intimate cooking demonstration with two of his friends, TV host Marc Summers and The Chew star (and new Borgata Chef/Partner) Michael Symon.
The Chef’s hour long demo was a meat lovers’ dream come true: He prepared a beef tartare and a seared steak, and audience members had the opportunity to ask dozens of culinary-inspired questions. During the interactive Q&A, Zakarian provided plenty of interesting cooking insights for those in attendance:
On Saturday, November 5, Savor Borgata guests were treated to an indulgent morning of pampering and healthy brunch bites poolside at Immersion Spa. The spa’s expert estheticians and staff were on hand to teach attendees how to make skin and body care products from common household ingredients, including cucumbers, egg whites, and even beer. In addition to all of the scrubs and masks, guests were treated to a spread of colorful fruit and bubbly brunch cocktails. Check out recipes and photos!
Savor Borgata Weekend kicked off with The Water Club’s Culinary Lifestyle Consultant, Iron Chef Geoffrey Zakarian, sharing his signature cocktail recipes with guests. There were three delectable options available for an exclusive cocktail party at the hotel’s Sunroom lounge. Check out the tasty options for your own holiday mixer!
You can expect to feel like family at Chef Michael Symon‘s new restaurant opening Spring 2017 at Borgata. In fact, the television culinary mogul decided to name his newest outlet after his mother.
“Angeline” made it’s Borgata debut during a preview dinner hosted on November 4 at the soon to be renovated space that will house the new restaurant on our property. Savor Borgata guests and fans of Symon were welcomed to the intimate gathering, where the Chef himself revealed the name, design, and cuisine from his upcoming eatery.
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Since first bursting onto the punk scene in the 1970’s, Elvis Costello has been making music for nearly 50 years. That may seem like simple fact, but it took on a special relevance for the large crowd that saw Costello play Saturday at the Borgata Event Center.
Recently, Costello, now 62, has been drawing on a song catalog that has gained him distinction as one of the best songwriters of the last 50 years for a series of solo dates he dubbed a “Detour.” In that vein, Costello used his Borgata Event Center appearance to launch a two-week set of dates with his band the Imposters dubbed “The Imperial Bedroom & Other Chambers Tour,” highlighting his 1982 album Imperial Bedroom.
For an enthusiastic Borgata crowd, it was chance to see Costello’s emotional and deepest songwriting at his best, interspersed with just enough go-to hits to keep the crowd singing along.
There are few things in the American culinary palate as time honored and cherished as ground beef sandwiches served in endless varieties.
In other words, Americans really love hamburgers!
We make them in our kitchens and at cookouts and we go out to eat them or just grab a sack on the way home from work. And we eat hamburgers a lot. It’s estimated that the average American eats three hamburgers a week and as a country, we consume 50 billion hamburgers a year. That’s billion, with a “B.”
Veterans Day on November 11 is a time when all Americans take a moment to thank our veterans for their service. At Borgata Hotel Casino & Spa, we want to extend that thanks through some special offerings for Veterans Day 2016.
On Veterans Day, present your Veteran ID Card at Borgata to receive the following offers:
- Free Self-Parking
- 1 Free Buffet at the Borgata Buffet
- 1 Free Gelato at Borgata Baking Co.
- 10% off your bill at The Metropolitan
It’s just a small token of our appreciation.
And yes, we do mean delicacies, such as sushi, sashimi and the many variations of steak tartare. The use of raw protein ensures a freshness and taste that can easily be lost on the grill.
The traditional steak tartare is a French specialty that was originally served with tartare sauce in the 19th century, but has undergone a lot of regional changes – mostly involving the use of herbs and spices. Sushi and sashimi are Japanese delicacies that feature raw fish that exploded on the American scene in the 1980’s.
Much like eating your first raw oyster, fans of tartare and sushi took a bit of a plunge their first time (though these preparations are perfectly safe), but found gastronomic delights that can make you regret every time you’ve ever ordered something well done…