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.
Ever 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.
When the calendar turns over to November each year, a lot of people start thinking about things like wind chills and the coming winter snows. Here at Borgata Hotel Casino & Spa, we start thinking about something completely different—like Monkfish Francaise at Fornelletto or Crab Cake Sliders at Old Homestead Steakhouse. And that’s just for…
There was a time when tequila was thought of as a drink to enjoy as a quick shot—paired with lemon and salt—or in a Margarita, and that was pretty much it. Tequila wasn’t a drink you had at meals, or when enjoying hors d’oeuvres. The culinary world hadn’t yet embraced the nectar of the agave plant.
But that kind of thinking is long gone, and pairing food with fine tequila has become an art all its own.
At Borgata Hotel Casino & Spa’s Gypsy Bar—our renowned Tequila bar—it’s also an art that Borgata has mastered, along with the equally important skill of creating Tapas.
Tapas are a wide variety of appetizers, or snacks, in Spanish cuisine that have become so popular, they are often combined and mixed and matched to make a full meal.
You’ve probably figured out where we’re going with this.
The Savor Borgata Culinary Series presents Tapas and Tequila at Borgata’s Gypsy Bar at 4pm Saturday, September 19. Enjoy Tapas paired with Tequila featuring Borgata Special Diamond Tequila.
The Atlantic City Seafood Festival is back this weekend at Atlantic City’s Bader Field and as always, Borgata Hotel Casino & Spa is participating and backing this great resort tradition.
The two-day festival, September 12 & 13 is an extravaganza of food and entertainment that celebrates the treasures of the Atlantic Ocean, while highlighting the East Coast’s favorite sea side city. More than 50 restaurants and culinary personalities are participating.
That includes Borgata Hotel Casino & Spa Executive Chef Thomas Biglan who appears at the Seafood festival Saturday, September 12 at 4pm for an interactive cooking demonstration.
The stated goal of the festival producers is to give event attendees a reason to spend the day in Atlantic City. Whether it’s trying local restaurants, sipping Jersey beers, paddle boarding, cooking with local chefs, playing in the sand or getting a proper wine education, you’ll find yourself lost in the Atlantic City Seafood Festival and all that it offers.
The festival also includes a Chowder Cook off to benefit the Community Food Bank of New Jersey. After an in-house contest at Borgata Hotel Casino & Spa, Borgata Buffet Chef Angel Torres will be representing Borgata in the cook off.
We love dazzling you with great promotions and games online. And this July 4th, we want to dazzle you with a spectacular fireworks display and overnight stay at Borgata Hotel Casino & Spa in Atlantic City.
We’re giving away a Festival Park Fireworks Package to one lucky player that includes:
• 2 tickets to the Fireworks Event at Borgata’s new Festival Park
• A complimentary overnight stay
• A $150 dining credit
Want in? Just log in to your BorgataCasino.com or BorgataPoker.com account on your PC or Mac today, June 28th. Then, opt in to the Festival Fireworks promo under the Promotions tab. Doing so gets you your first free entry into our June 29th drawing, but there are more entries waiting for you.
For every 20 iRewards Points you earn, you’ll receive another entry into the drawing, up to a maximum of 9 entries.
On June 29th, we’ll draw one winner. If it’s you, prepare to be dazzled by fireworks and fun.
Where does the time go? It was just last year at this time that Borgata Hotel Casino & Spa announced the opening of the Borgata Baking Company.
And what a time it was, complete with chocolate sculptures and displays, all to mark the $1.5 million venue where Borgata’s award-winning Executive Pastry Chef, Thaddeus DuBois would unveil his best and brightest confections.
A former Executive Pastry Chef at the White House—during George W. Bush’s second term—Dubois’ mastery is seen throughout Borgata as he oversees pastry and bread production for both the AAA Four-Diamond Borgata and The Water Club hotels including its in-room dining programs, banquets, catering and special events, in addition to the award-winning Borgata Buffet, Bread + Butter and Metropolitan Café.
But that wasn’t enough for us. Chef Dubois needed his own signature space at Borgata Hotel Casino & Spa and Borgata Baking Company was born.
Immediately, Chef Dubois and Borgata Baking Company began serving up favorites such as classic desserts like Napoleons and Eclairs; fun pastries like Cake Pops, Whoopie Pies and French Macarons; Pullman Sandwiches and warm breakfast pastries such as Cheese steak Croissants; fresh-pressed juices and fresh gelato flavors prepared in-house by Chef DuBois’ team of culinary talents.
And by serving up, we mean serving up a lot. Borgata Baking Company has sold hundreds of thousands of items in its first year of existence, quickly becoming one of Borgata’s favorite eateries for our guests.
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.