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?).
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.
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.
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.
And so, the Washingtons and Lincolns partied down in February. George and Martha would give each other colonial-era-appropriate gifts like molasses candies (in heart-shape boxes) and some nice wood varnish for George’s oral hygiene (you know, wooden teeth.) Then they’d have cherry pie.
Abe would give Mary agita and she famously gave him little wood log pieces he could make toy log cabins out of, hence the birth of Lincoln logs. Then they’d pitch pennies, which was like throwing little Lincoln commemorative medallions around.
Now, of course, it’s entirely possible that none of this really happened—because we totally just made it up—but the point is when February lines-up Valentine’s Day and Presidents’ Day together on the calendar, it’s time to party.
And nobody does holiday weekend parties like Borgata Hotel Casino & Spa, where this year we get to combine both our romantic Valentine’s offerings with the star-packed entertainment and promotions of another Presidents’ Day Weekend in Atlantic City.
From Friday, February 13 to Monday, February 16, Borgata has something for everyone.
Oh, sure we all know that the pilgrims and Native Americans got together about 1621 and celebrated a great feast and then watched some high school football before going out at midnight to get great bargains to start their Christmas shopping. And it was in 1863 that Abe Lincoln declared the first official national Thanksgiving Day along with the proclamation that the Detroit Lions always play a game on the holiday.
But to tell the truth, there’s a lot of controversy over that first Thanksgiving Day–especially the menu. The pilgrims probably ate some turkey, but venison (deer) was the likely main course along with a lot of seafood and also vegetables from their great harvest that year (which was the reason for the whole thing).
What’s not clear is if they had pie. Records show the pilgrims had access to a lot of wild fruits and berries growing around New England, but whether they baked them into a flaky crust and served them with coffee and ice cream is anybody’s guess.
Think of it—a pie-less Thanksgiving. Oh those poor, poor pilgrims.
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.
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.