When it comes to fine dining, Borgata offers up one of the most star-studded line-up of celebrity chefs anywhere—Bobby Flay, Geoffrey Zakarian, Wolfgang Puck—at our fine dining restaurants.
Really, who could ask for more?
Well, Borgata Hotel Casino & Spa is announcing the addition of celebrated chef Michael Symon (Lola Bistro; Lolita; Roast) to our esteemed fine dining roster.
That’s Michael Symon of “Iron Chef” fame and co-host of “The Chew” fame and author of cookbooks and e-books fame and just all around on TV all the time talking about cooking fame.
Symon’s new Borgata venture is expected to open in the fall of 2016.
“We are thrilled to bring Michael Symon to Borgata with the debut of his first Italian restaurant,” said Becky Schultz, Vice President of Food & Beverage for Borgata Hotel Casino & Spa. “Equally famous for his soulful cooking and joyful personality, Chef Symon is recognized among the best in the country and we couldn’t be more excited to welcome him into our culinary family.”
Growing up with Greek and Sicilian influences, Symon creates boldly flavored, deeply satisfying dishes at his restaurants. But what has always made Symon stand out is his exuberant, approachable cooking style and infectious laugh.
You’re getting ready to plan your upcoming holiday meal and this year, you want to do something really different to impress your family and friends
So you mull over the myriad choices that a holiday meal presents. You know, turkey or ham. Mashed potatoes or scalloped. Sweet potatoes or yams.
Hmm, not as many choices as you thought. Well, then Aram Mardigian, Executive Chef at Wolfgang Puck American Grille at Borgata Hotel Casino & Spa has a lesson for you. Mardigian presents another Lunch and Learn session December 5 as part of the Savor Borgata Culinary Series.
In these lessons, Mardigian not only serves a great feast (with wine), he shows you the secrets to some of his favorite holiday dishes. And with a chef like Mardigian, you’re not going to get the standard “Should I put marshmallows in the sweet potatoes?’ like cooking decisions.
Check out this menu.
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.
This is a tale of two amazing things that when put together, result in a Savor Borgata event that’s going to blow your mind.
First up is the barrel. Yes, the simple barrel of the roll out the, over the, and barrel through variety.
Sure it may seem like some simple construction of wood slats and metal bands, but once constructed—and combined with liquor—it’s one of the most important flavoring agents in the distilling and brewing industry.
Think about it. They age whiskey, bourbon, scotch, rum, tequila, beer, wine and sherry in barrels to add to the spirit’s distinctive taste, color and body. Hey, they even age Tabasco sauce and vinegar in barrels (but that’s another story).
Next up is the simple bartender, the mixologist, the cocktail slinger. These humble purveyor of drinks are always looking to find that edge, that extra ingredient or element that puts their cocktails over the top into new territory.
So it’s not surprising that some of those wily bartenders—including ours here at Borgata Hotel Casino & Spa—hit on the idea of finding some old whiskey and wine barrels and aging their own cocktails in them.
Thus another trend was born—the barrel-aged cocktail. And on May 16 in Long Bar, the Savor Borgata Series will present a Woodford Reserve Barrel-Aged Cocktails Lunch. Specially made cocktails featuring Woodford Reserve whiskeys will be aged in Woodford Reserve barrels and pared with a menu by Borgata’s Executive Chef Thomas Biglan.
Atlantic City regulars have made Borgata Hotel Casino & Spa the number 1 casino hotel destination in the area since 2003. And it’s easy to figure out why. With Borgata’s headliner shows, great nightlife, first class dining, casino and poker room, how could anyone doubt it would become the leader in Atlantic City?
But Atlantic City insiders also know that it was in 2007 when Borgata truly became a complete destination with the opening of The Water Club Hotel.
Just check out the amenities at The Water Club, which completed the $600 million master plan for Borgata Hotel Casino & Spa.
The 43-story, $400 million hotel features 800 guestrooms and suites; Immersion, a two-story spa on the 32nd floor, 18,000 square feet of meeting and event space; three Residences modeled after chic, urban lofts; five heated pools – indoor and outdoor, each offering a distinct experience; and boutique retail shops including Hugo Boss, Just Cavalli and Fixation, while offering direct access to and from Borgata Hotel Casino and Spa.
That’s straight out of the brochure, but anyone who regularly stays at The Water Club will tell you there’s so much more to the experience than a simple list can convey. In a word, it’s elegance.
The Water Club offers two room styles—the Vista Room and the Club Room.
Check out this resume for a Vista room:
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.
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.
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.
In the culinary world, few chefs need less of an introduction than Geoffrey Zakarian.
He’s an Iron Chef, a TV star, an author and an executive chef at several restaurants around the country in New York, Miami and most importantly at Borgata Hotel Casino & Spa.
You may know Chef Zakarian from his work on the Food Network shows “Chopped“, “The Next Iron Chef”, “Super Chefs“(which he won) and “The Best Thing I Ever Ate“, to name just a few of his shows. But we here at Borgata know him as the Culinary Lifestyle Consultant for Borgata’s signature hotel, The Water Club.
Yes, chefs like Zakarian get cool titles and you can usually check out his modern American cuisine by staying at The Water Club and ordering from the in-house menu or visiting The Water Club’s lobby lounge Sunroom.