Spring is in the air, which only means one thing: flowers! However, if you don’t have a green thumb, or are looking for a tasty alternative to a dozen roses, we’ve got the perfect solution: an edible floral bouquet!
If there were two things that were born to be together, it’s chocolate and peanut butter! If you’re a fan of this sweet combination, Borgata’s Executive Pastry Chef Thaddeus DuBois has created the ultimate treat: a Chocolate Peanut Butter Egg that’s exclusively available at Borgata Baking Company. These colorful eggs are filled with a creamy peanut butter blend that make them the perfect Easter treat.
Even if there’s not an ounce of Irish blood in your bones, you can celebrate St. Patrick’s Day at Borgata in the classic way: with libations. From now through March 19, we’re offering two limited edition cocktails at Long Bar that will surely make you feel like you’ve discovered a pot of gold at the end of the rainbow.
One of the many joys of Christmas is the arrival of peppermint sticks – better known as candy canes. These tasty treats have the added bonus of being a great holiday decoration for the tree and coming in perfect holiday colors.
Candy canes have been around a long time. Folklore has it that they were the brainchild of a German choirmaster all the way back in 1670. He wanted a treat that would keep children quiet during nativity services and asked the candy maker to make the peppermint sticks look like the crooks carried by the shepherds that visited the baby Jesus – you know, to Christmas them up a bit.
Today we offer up another classic Christmas confection that’s sure to make your holiday dessert table a standout this season – namely the Peppermint-Chocolate Whoopie Pie from Borgata Baking Company.
What? You’re not familiar with the whoopie pie? Your grandma never made whoopie pies for Christmas?
And yes, Egg Nog is a cocktail of sorts, at least in its traditional form. Even though you can buy a quart of the sweet, creamy treat in the dairy isle, the traditional Egg Nog always comes with a little more kick – usually brandy, rum or bourbon, depending on your favorite recipe.
In the fall, we harvest several different varieties of “winter squash” – acorn squash, butternut squash, spaghetti squash, etc. – much to the delight of chefs and cooks everywhere. Here at Borgata Hotel Casino & Spa, few chefs have mastered the art of cooking squash like Executive Chef Aram Mardigian of Wolfgang Puck American Grille.
Japan has an interesting ability to take many of the best spirits in the world, from whiskey to beer, and make them their own. It’s an ability that’s not lost on the mixologists at Borgata Hotel Casino & Spa’s first class Japanese restaurant Izakaya.
Izakaya already offers a wonderful selection of Japanese beers and whiskeys, including whiskeys from Japan’s premier distiller, Suntory.
But while you’ve probably heard of Japanese whiskey, there’s a new type of Japanese spirit that’s starting to sweep the country – Japanese vodka.
There are a lot of skills that go into bartending and creating the perfect cocktail. There’s mixing, stirring, squeezing (as in lemons etc.) shaking, blending and a host of other ways of bringing together all of the flavors in a cocktail.
It’s called the London Refresher, and it calls for muddling. That’s muddling, not muggling, which comes from that other English import Harry Potter.
No, muddling, to be precise, is to mix together, especially confusedly. In this recipe, you get to muddle away on key ingredients before adding the liquor – gin, of course, it is the London Refresher. In this case, you’ll need a muddling stick (really, it’s a bartender tool, much like a pestle). Then you just muddle up the ingredients and add the gin.
There’s always something comforting in the thought of combining the old and the new – especially when it comes to great restaurants like Fornelletto.
When you descend the winding staircase that creates the grotto like feel of our fine Italian restaurant, there’s a lot of the familiar to take comfort in.The Tuscan ambiance, the truly amazing wine selections and the tradition of menu selections that have been in place since the restaurant and Borgata Hotel Casino & Spa first opened.
No better dish signifies this than Fornelletto’s Veal “Osso Bucco” Ravioli.