One of the great things about scheduling Borgata Spa Experience for the first week of spring in March is how nicely it slipped into April, the first true month of spring.
And that means another round of monthly spa specials at Borgata’s spas and salons.
Because let’s face it, we really need a spring revitalization. After 100 feet of snow, sub-arctic wind chills and a winter that just would not quit, it’s time to think spring.
Our April spa specials are all about rejuvenation, revitalization and removing the effects of those harsh winds and biting temperatures. Spring is eternal, after all, when we come out of hibernation (so to speak) get a massage, get a facial, moisturize up and get ready for the harsh sun, blistering heat and dry winds of summer … uhm, well, you know what we mean (April’s nice anyway).
Fortunately, Borgata Spas are always here for you, no matter what Mother Nature throws at you.
And really, who deserves it more than you?
Here’s a look at Borgata’s April Spa, Salon & Barbershop Promotions:
There are few things in this country that can start an argument as quickly as bringing up the simple concept of barbecue.
Sure, we all like barbecue, but just exactly what kind of barbecue are you talking about?
Pork or beef? Sauce or dry rub? If it’s sauce, what goes in it? Vinegar and what?
And what style are we talking about? North Carolina? Kansas City? Memphis? Pretty much any other southern state?
And is it barbecue or BBQ?
Yes, it’s all pretty confusing, but luckily for us at Borgata Casino Hotel & Spa in Atlantic City, we’re pretty much barbecue neutral (Hey, Atlantic City came up with salt water taffy OK?).
So when Old Homestead Steak House presents an Old Homestead Smokehouse BBQ event at 8pm, April 10 as part of the Savor Borgata Series, Chef Romeo DiBona has a lot of leeway in picking the menu.
His choice—Texas style.
For barbecue novices, that largely means beef—and who knows more about beef than Old Homestead?—smoked over some kind of wood such as hickory, pecan or oak … or maybe mesquite. And that’s served with sauce – or a dry rub.
You know what’s a great indication that a particular dish is a hit with the masses?
How about if it’s been served for more than 800 years and great chefs such as Borgata Hotel Casino & Spa’s Stephen Kalt are still devising new and innovative ways to serve it up?
That’s staying power friends, and when it comes to Italian cuisine, few things have stood up like the ravioli. Yes the ravioli, that little doughy Italian dumpling that can be stuffed with anything—though ricotta cheese is the traditional starting point—to devise the perfect bite of food.
Stephen Kalt, Borgata chef/partner at Fornelletto’s Cucina & Wine Bar, recently highlighted the savory little bites, along with some perfect wine matchings at a another of his Holy Ravioli demonstration and luncheon events on Saturday, March 14 as part of the Savor Borgata Culinary Series.
It’s a formidable task, of course, to come up with a new take on an 800-year-old standby like the ravioli.
Legend has it that though “riavvolgere” means “to wrap,” most believe the dish was actually named after Ravioli, a renowned 13th-century chef in the Repubblica di Genova.
Borgata Hotel Casino & Spa promised you a summer of amazing outdoor concerts and shows when we announced our new Borgata Festival Park Outdoor Concert Venue.
And we weren’t kidding.
The first announcements for this summer’s line-up at Festival Park includes a South Jersey dream concert in June—The Hooters, Southside Johnny & The Asbury Jukes, G. Love & Special Sauce—one of the hottest acts currently in music in July—Meghan Trainor—and a country music extravaganza in August with Darius Rucker and Willie Nelson playing concerts on consecutive nights respectively.
“We couldn’t be more excited to introduce Festival Park as the newest entertainment amenity here at Borgata,” said Joe Lupo, Senior Vice President of Operations for Borgata Hotel Casino & Spa. “In booking such tremendous artists to perform in a fun, energetic outdoor space, this new concert venue and festival grounds effectively adds yet another dimension to what we can offer our guests and reinforces Borgata as the East Coast’s premiere location for concerts and nightlife.”
There are few chefs as talented and diverse as Michael Schulson. Since the 2008 debut of his first restaurant endeavor – Izakaya Modern Japanese Pub at Borgata Hotel Casino & Spa – Schulson has earned a sterling reputation for his expert hand at modern Asian cooking. In 2009, Schulson opened his second restaurant, Sampan, in Philadelphia’s bustling Midtown Village, which was promptly named one of Bon Appetit’s “Top Six Places to Taste Asian Fusion.” As a strong advocate of healthful, mindful eating who is passionate about remaining fit, Schulson recently got into the best shape of his life by updating his already nutritious make-at-home recipes. We recently caught up with Schulson to chat about everything from his time living in Japan to maintaining a healthy lifestyle – including Izakaya’s recipe for a delicious new cocktail that tastes like a tropical treat without all of the calories!
If there’s one thing we know, it’s sweets… mouth-watering, crave-worthy, taste-in-your-dreams sweets. Here are our picks for the 10 best treats across Borgata. Enjoy!
Borgata Baking Company: Sips with a Kick
Borgata Baking Company is now serving spiked gelato shakes! Try the “Drunken Monkey” (rum, bananas, honey, and vanilla gelato), “Frozen Cappuccino” (Irish Cream, Kahlua, and vanilla gelato), or the “The Ultimate ‘Root Beer” (Oatmeal Stout, Irish whiskey, and vanilla gelato).
Everything you need to plan a gorgeous Mother’s Day celebration… including decoration and gift ideas, as well as recipes by one of Borgata’s most celebrated chefs, Bobby Flay.
- Mother’s Day Décor…
- Create a variety of flower arrangements using flowers from your garden or fresh flowers from your local market. Keep tissue paper and twine nearby so you can remove from vases after brunch and gift each mother in attendance.
- Frame several photographs of the mothers in your family, including pictures throughout time – ie, your grandmother as a child with her mother, your mother with your children, and everything in between. Editors Tip: If framing isn’t an option, hang twine throughout your entertaining space and clip photos to string with clothespins.
- Cut pieces of pastel construction paper into the shape of tulips or sunflowers. Write each guest’s name or initials on respective pieces for table place cards.
As Executive Chef of Borgata’s award-winning Old Homestead Steak House, Romeo DiBona knows a thing or two around the grill. And now, he’s sharing his 5 best BBQ tips to kick start your grilling season.
Romeo DiBona’s BBQ Tips:
- Invest in a chimney starter (about $14.99). Do not use lighter fluid ever. With the chimney, you fill up with the desired amount of charcoal and use either paraffin cubes ($4.99 for 24) or loosely crumpled up newspaper to light coals.
- When I make ribs at home on my Weber Kettle Grill, I use a rub and cook over indirect heat – searing the meat on the hot side then cooking them the rest of the way on the cool side, adjusting vents to slow the fire down and spraying them with a 1-part-vinegar/1-part-water solution every once in a while. This will add a nice zing to the rub!
- Coffee gives a rub or BBQ sauce a complex, earthy flavor. Use grinds in a rub or brew a strong cup to add to your BBQ sauce.
- The minion method is the most popular method in a kettle grill. For low and slow, arrange charcoal around the bottom of your grill, shingled 3 deep into a horseshoe, then start your chimney. When coals are glowing, place them at the top of the horseshoe so they light in succession.
- Make your own BBQ sauce! It’s really easy. Store-bought versions have a ton of sugar and can ruin all of your hard work! Only put BBQ sauce on protein in the last 10-15 minutes of cooking.
Believe it or not, this winter of 2015 is scheduled to end. On March 20, spring begins, whether or not there’s still snow on the ground or the temperature is stuck in the teens.
And when spring comes, it will finally be time to take a well-deserved break and wash away all the stress and harshness of another winter—not to mention the effects of harsh dry winds, biting cold and all that street salt that’s in the air.
So exactly how do you go about that? Once again Borgata Hotel Casino & Spa has the answer with our perfectly timed Borgata Spa Experience week from March 22 – 27.
It’s a week of specials and special events at Borgata’s spas Toccare and Immersion that has a little something for everyone.
First up, every day of the Borgata Spa Experience from 10am to 5pm will feature special skin analysis and body sampling demonstrations featuring the products and services offered at Borgata’s spas.
Each demonstration also offers up special discounts on spa services.
Check out the event schedule.
Borgata Spa Experience also features a list of specials and treatments starting from $85 at our spas as well as The Salon and The Barbershop.
At Borgata, we know how to welcome spring.
Here’s a look at the Borgata Spa Experience specials:
When Borgata Hotel Casino & Spa holds a Japanese Suntory Whisky Dinner as part of the Savor Borgata Culinary Series at Izakaya Modern Japanese Pub on March 20, it’s going to be the latest chapter in an amazing story.
Just that sentence alone should tip you off to how amazing it all is. After all, Japanese whisky?
Japanese Sake—well, sure. It’s what the country is famous for. Even Japanese beer is pretty well known. But Suntory whisky, a legitimate western style whisky distilled in Japan may come as a bit of surprise.
It did to the Japanese as well, but still came about due to the amazing story of Suntory founder Shinjiro Torii.
Torii’s story starts off with his study of the traditional Sake and sweetened wines as he opened his own shop in 1899—long before Japanese culture began embracing the west. Torii developed a love of western whiskys and soon exhibited a flair for the stuff to the point of being nicknamed “the nose of Osaka” (which is just a great nickname whatever the context).
To make a long story short (you can read more about Torii’s career at www.suntory.com), Torii introduced his first true whisky in 1929, a single malt whisky nicknamed Shirofuda that defied an army of naysayers who felt that true whisky could never be distilled in Japan.
More than 85 years later, Suntory whisky is still around and thriving and now comes to Borgata to meet up with Izakaya and Borgata Celebrity Chef Michael Schulson, who has prepared an amazing (there’s that word again) menu to highlight four of Suntory’s brand name whiskys.