When Borgata Hotel Casino & Spa was looking to highlight the amazing dining and restaurant options we offer here in Atlantic City—not to mention our incredible line-up of chefs—we decided to offer a series of events, demonstrations, and special deals at our dining venues.
Thus was born the Savor Borgata Series. Of course, first we had to come up with a name for the series.
After rejecting the “Them’s good eats at Borgata” series and the “Chow down until you bust at Borgata” series options, we decided to go with the more refined, Savor Borgata Series title (which we were absolutely thrilled someone thought of).
It was the perfect name for the series of occasional wine tastings, chef demonstrations, cook-book signings or special restaurant deals.
Except, as time went on, it became clear that you, the savorers (the ones who savor?), wanted a lot more than an occasional event. No, once you start savoring, you never want to stop.
Well, we heard you.
The annual Savor Borgata Restaurant Week at Borgata is November 2 to November 7.
Halloween is just around the corner! We’re providing tips on everything you need to throw a ghoulish Haunted House party this Halloween – including recipes, decorating tips, and more!
Making an entrance…
- Adorn your front yard or walkway with foam tombstones to mimic a graveyard.
- If space allows, place a rocking chair just outside of the front door and cover the chair and surrounding area in fake cobwebs.
- Hang tattered cheesecloth at the front door to create the effect of weathered drapery for guests to walk through.
- Place a plastic or foam skull in a glass cake display and leave at eye level just inside the front door to welcome guests as they enter the party.
Geoffrey Zakarian is known for many things – possessing the coveted title of Iron Chef, hosting several Food Network television shows, creating some of New York’s most notable restaurants, and of course, serving as The Water Club’s Culinary Lifestyle Consultant. But, few know his best kept secret… that a well-organized pantry is the backbone of any kitchen. For the first time, Zakarian is showing us how to use the pantry to jumpstart any meal with his new cookbook, “My Perfect Pantry: 150 Easy Recipes from 50 Essential Ingredients.”
Borgata: In your opinion, which pantry item gives you the most bang for your buck?
Geoffrey Zakarian:Sea Salt and really good Sherry Wine Vinegar.
For the third year, Borgata will present a program of signature events throughout Savor Borgata Weekend that will celebrate the individual talent of each participating chef. On Friday, November 7, Savor Borgata will kick-off with two signature dinners designed to excite even the most experienced palettes. “A Night with Borgata’s Culinary Masters,” located at 28 West, will present a gastronomic experience guests will savor for a lifetime – including a cocktail reception with Iron Chef Geoffrey Zakarian and a 4-course dinner prepared by Bobby Flay, Michael Schulson, Stephen Kalt, and Thaddeus DuBois.
We’re celebrating #NationalVodkaDay throughout October with a round-up of our favorite vodka cocktails across Borgata – including a delicious recipe for Fornelletto’s Shakerata on Ice!
1.) Flamingo│Finlandia Raspberry Vodka, Cointreau, Fresh Lime Juice, and Pomegranate Juice – $12, Bobby Flay Steak.
2.) Granny Smith Apple Martini│Fris Apple Vodka, Granny Smith Schnapps, and Fresh Sweet & Sour – $12, Wolfgang Puck American Grille.
3.) Shakerata On Ice*│ Vodka, Espresso, Frangelico, and Cream – $12, Fornelletto Cucina & Wine Bar.
4.) Ginger Lemonade│Vodka, Ginger Honey, Lemon Thyme, and Club Soda – $12, Izakaya Modern Japanese Pub.
5.) Pure Class│Level Vodka, Chandon Sparkling Wine, Fresh Strawberries, and Lemon – $14, The Sunroom at The Water Club.
6.) Blueberry Cosmo│Vodka, Elderflower liquor, White Cranberry Juice, Lemon Juice, Blueberries, and Simply Syrup – $12, 28 West Bar & Bites.
7.) Orange Truffle│Greg Goose, Grand Marnier, White Crème de Coco, and Chocolate Rimmed Glass – $12, B Bar.
We challenged Wolfgang Puck American Grille’s Executive Chef, Aram Mardigian, to create three unique, fresh, and simple recipes incorporating one of our favorite fall ingredients… cauliflower! High in fiber, folate, potassium, and Vitamin C, cauliflower is a versatile vegetable with a creamy, yet nutty flavor. In-season for New Jersey throughout October and November, cauliflower is the featured ingredient in Chef Mardigian’s recipes for – Tempura Cauliflower Florets with Wasabi Aoli and a Shaved Apple-Daikon Radish & Pomegranate Salad; Seared Tuna with Cauliflower Puree and Brown Butter-Yuzu Sauce; and Pomegranate-glazed Pork Chops with Cauliflower Au Gratin.
Ahhh the artichoke! The spiky, prickly-looking exterior is all that stands between you and the prized delicacy so many of us know and love. But, how do we get through all of the tough layers? Old Homestead’s Executive Chef, Romeo DiBona, shows us that with a steady hand and a little patience, it only takes…
Is there any dish more reminiscent of dining at the shore than a crab cake? Leave it to Bobby Flay to give the classic recipe a run for its money by introducing our palettes to his “Lobster-Crab Cake with Basil Sauce & Lemon-Habanero Tartar Sauce.” One of Bobby Flay Steak’s most popular dishes, this recipe…
In his new cookbook, Wolfgang Puck Makes It Healthy, Puck shares the food and fitness plan that helped him transform from being out of shape and overweight to fit and energetic. While visiting Borgata last month for Savor Borgata Presents “Lunch with Wolfgang Puck,” Puck treated us to several recipes from the book, including the…
Playing host can often be a lot of work. Instead of spending your evening in the kitchen while your friends and family are enjoying the summer sun, go outside and join them! Follow our simple tips for a no fuss summer get together and rejoice that winter is behind us. Plan ahead! No-cook appetizers may…