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.
The Borgata Hotel Casino & Spa changed dining in Atlantic City forever by bringing some of the most renowned and celebrated chefs in the U.S. to the resort to open the best fine-dining restaurants on the Eastern Seaboard.
And few are as celebrated as Wolfgang Puck and Bobby Flay.
Wolfgang Puck’s American Grille and Bobby Flay Steak have been staples at Borgata since the property opened in 2003, serving thousands of meals and making Borgata a must-visit stop for foodies everywhere.
But at Borgata, we do much more than just let you enjoy a meal at our celebrity chef’s bistros. We bring them to you up close and personal—or at least their food.
Two major events are on the Savor Borgata Culinary Series this June with Puck and Flay.