Tag Archive: Dining

Apr 12

Oooey, Gooey Grilled Cheese: The Comfort Food Famed Chefs are Getting Creative With & Why You Need to Try One of These Recipes Today!

In honor of “National Grilled Cheese Day” on April 12th, we are sharing our favorite Grilled Cheese recipes. Yes, we know what you’re thinking, and yes, it’s a real holiday. Let’s get cheesy!

Crusty Italian Bread with Pecorino Toscano Cheese, Fresh Anchovies (marinated in Garlic, Olive Oil, Chili Flakes & Lemon), and Basil-Parsley Pesto
Provided by Aram Mardigian – Executive Chef, Wolfgang Puck American Grille

Wolfgang Puck Grilled Cheese

Ingredients:
1. Crusty Italian Bread
2. Pecorino Toscano Cheese (block form so you can hand grate it)
3. Fresh Anchovies Marinated in Garlic, Olive Oil, Chili Flakes & Lemon
4. Basil-Parsley Pesto

Directions:
1. Slice bread to desired thickness.
2. Spread one side of each slice with either butter or olive oil (your choice).
3. Place butter/oil side down in a non-stick skillet.
4. Grate the cheese and distribute on the bread.
5. Add the anchovies.
6. Add the pesto.
7. Turn on skillet to a medium heat.
8. Let the bread get nice and brown on the bottom.
9. As this happens, the cheese should melt a bit.
10. Take the two sides out and put them together.

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Mar 31

Woodford Reserve Kentucky Dinner at Old Homestead Steakhouse May 6

Woodford Reserve Kentucky DinnerThe Kentucky Derby is the Super Bowl of American horse racing and this year’s running marks the 142nd year of the Run for the Roses.

And while you can experience all the excitement and action of the “fastest two minutes in sports” at Borgata’s Racebook, keep one thing in mind.

The Kentucky Derby has endured because it is much more than a simple horse race.

The derby exemplifies a sense of style and southern charm that has been preserved down for decades. As much as it’s about 3-year-old thoroughbreds, it’s also about mint juleps and traditional Kentucky cuisine. When they play “My Old Kentucky Home” at Churchill Downs, there’s 142 years of tradition on display.

We know a little about tradition here at Borgata Hotel Casino & Spa and we know a lot about fine dining – especially at Old Homestead Steakhouse.

And Friday, May 6 – which is also the day the Kentucky Oaks is run – Old Homestead will become my Old Kentucky Homestead by teaming up with Kentucky bourbon distillers Woodford Reserve to present the Woodford Reserve Kentucky Dinner as part of the Savor Borgata Culinary Series.

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Mar 16

Borgata Extends Restaurant Week Through March

You know what’s better than Atlantic City Restaurant Week? How about Borgata’s Atlantic City Restaurant Month?

Let us explain.

People have been going so nuts for our prix fixe meals deals during this year’s Atlantic City Restaurant Week at The Metropolitan and N.O.W. for lunch and Fornelleto, Izakaya and Wolfgang Puck American Grille for dinner, that we just can’t see ending the deals after a week.

So while Atlantic City Restaurant Week ends March 12, our Borgata prix fixe meal deals will be available through March 31.

Restaurant Month Noodles of the WorldThat means lunch at The Metropolitan and Noodles of the World for $15.16.

Get your choice of (also with a first course, soup and dessert) at N.O.W of:

Chicken Pad Thai: Wide Rice Noodles, Chicken, Peanuts, Onions, Egg, Scallions, Bean Sprouts, Sesame Oil, Cilantro, Fiery Fish Sauce

Vegetable Lo-Mein: Egg Noodles, Broccoli, Bean Sprouts, Green Peppers, Carrots, Onions, Scallions, and Soy Sauce

Peking Style Shrimp and Chicken: Shrimp, Chicken, Green Peas, Onions, Straw Mushrooms, Green Peppers, Carrots, Spicy Peking Sauce. Served with Steamed White Rice.

Or, at The Metropolitan (also with a first course and dessert):

Champignon Burger: CAB Ground Beef Stuffed With Crimini, Domestic & Portabella Mushrooms, Bacon Onion Jam, Brie, Tater Tots, Dijon Gravy

Fried Cod Fish Sandwich: Lettuce, Tomato, Red Slaw, Caper Aioli, Tater Tots, Dijon Gravy

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Mar 7

Join Borgata for Atlantic City Restaurant Week March 6 – 12

AC Restaurant WeekAtlantic City is a great place to dine out and at Borgata Hotel Casino & Spa we’ve always been proud to be the leader in our resort’s fine dining choices.

So when they invented Atlantic City Restaurant Week—this year from March 6 to March 12—as a chance to celebrate the diversity and dining choices available here in Atlantic City, we made a quick decision. “We’ll be there with bells on.”

Well not bells (old expression). But we did decide to embrace the concept fully and participate at some of our best eateries—The Metropolitan and N.O.W. for lunch and Fornelleto, Izakaya and Wolfgang Puck American Grille for dinner.

If you’re not familiar with Atlantic City Restaurant Week, more than 70 restaurants around the city will participate by offering prix fixe meals (French for fixed price) for both lunch and dinner for the week. The lunch price is $15.16 and the dinner price is $33.16. Diners get to make choices from the prix fixe menu to create their meal.

And Borgata is offering the same deals for Restaurant Week.

For example, at Wolfgang Puck American Grille, your entrée choices for dinner are (along with a first course and dessert):

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Feb 26

Borgata’s 29 Things to Do on Leap Day

Leap Day only comes around every four years, and we at Borgata Hotel Casino & Spa think everyone should take advantage of Monday, February 29.

After all, it’s a whole extra day—part of a 366-day year. Ok, it’s an extra Monday, but don’t let that get you down. There’s only 52 Mondays in 2016, just like most years.

But there’s only one February 29, and Borgata Hotel Casino & Spa wants to help you make the most of it with these 29 ideas to make Leap Day special. At Borgata, we try to make every day special, but hey, Leap Day has inspired us.

Here’s our suggestions and Happy Leap Day!

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Dec 21

Chef Michael Symon Joins Borgata Dining

Michael SymonWhen 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.

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Dec 1

Borgata Holiday Lunch and Learn with Aram Mardigian December 5

Lunch & LearnYou’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.

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Nov 18

Thanksgiving Pies and Menus at Borgata

Thanksgiving PiesEver wonder what the Pilgrims and the Native Americans ate at the first Thanksgiving dinner?

Did they have cranberry sauce that was perfectly shaped like a can? Did they put marshmallows in the yams? Oysters in the stuffing?

Well, no, but by all accounts it was a pretty good feast of turkey, waterfowl, venison, fish, lobster, clams, berries, fruit, pumpkin, and squash.

Of course turkey was the big popularity winner on that menu down through the years and even Alexander Hamilton—the guy on the $10 bill—proclaimed that “no citizen of the United States should refrain from turkey on Thanksgiving Day.”

We here at Borgata Hotel Casino & Spa love being part of the Thanksgiving dinner tradition and unlike many restaurants that close for the day, Borgata Dining is open and serving up turkey dinners at our fine dining restaurants.

And we don’t skimp on dessert either. We don’t know if the Pilgrims baked those fruits and berries into pies, but we do know that Borgata Executive Pastry Chef Thaddeus DuBois makes the best Thanksgiving pies.

Those pies are available through Borgata Baking Co. and can be ordered for your Thanksgiving table.

That includes apple crumble, pumpkin, and cherry for $10 and pecan for $12. Order in person at Borgata Baking Co. and the pies will be available for pick-up starting at 11am Tuesday, November 24 through 6pm on Thanksgiving Day.

If you prefer to leave the dinner to Borgata’s chefs, special Thanksgiving menus have been devised at Bobby Flay Steak, Fornelletto, Wolfgang Puck American Grille and Old Homestead Steakhouse.

The pilgrims never had it so good.

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Jul 17

Summer Wines

VintageThe 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.

Backyard barbecues…

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.

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Apr 28

Woodford Reserve Barrel-Aged Cocktails Savor Borgata Event May 16

Woodford Reserve Barrel-Aged CocktailsThis 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.

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