Celebrate the Festival of Lights with Wolfgang Puck American Grille Executive Chef Aram Mardigian’s recipes for Matzoh Ball Soup, Potato Latkes, Coconut Noodle Kugel with Mango, and Slow Braised Beef Brisket with Vegetable Ratatouille.
Editor’s tip: Dreidel place cards may be made by cutting pieces of blue construction paper into the shape and writing each name in silver ink. For a sweet takeaway, place 2 to 3 star-shaped shortbread cookies into a clear bag and tie with silver and blue ribbon.
Believe it or not, there’s actually some small controversies surrounding the unique and wonderful holiday of Thanksgiving.
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.
Fortunately, we in the modern age don’t have to put up with that thanks to the Borgata Baking Co., which is offering up a special selection of Thanksgiving pies.
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.
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.
The Borgata Hotel Casino & Spa changed dining in Atlantic City forever by bringing some of the most renowned and celebrated chefs in the U.S. to the resort to open the best fine-dining restaurants on the Eastern Seaboard.
And few are as celebrated as Wolfgang Puck and Bobby Flay.
Wolfgang Puck’s American Grille and Bobby Flay Steak have been staples at Borgata since the property opened in 2003, serving thousands of meals and making Borgata a must-visit stop for foodies everywhere.
But at Borgata, we do much more than just let you enjoy a meal at our celebrity chef’s bistros. We bring them to you up close and personal—or at least their food.
Two major events are on the Savor Borgata Culinary Series this June with Puck and Flay.
Everyone has their traditions, but this three-course Easter menu by Wolfgang Puck American Grille’s Executive Chef, Aram Mardigian, may lead you to start reconsidering yours. This year, surprise friends and family with a menu of Goat Cheese Salad with Arugula, Radicchio, & Mustard Vinaigrette; Braised Lamb Shanks in a Spring Vegetable Broth; and Easter Ricotta Pie.
Spring is just a few days away – which means many of our favorite vegetables will be back in season soon! Green garlic, a more mild garlic, is a vegetable that is used often at Wolfgang Puck American Grille for various soups, salads, and entrees. Wolfgang Puck’s Green Garlic Soup is a perfect example of…
Did you know that one of Wolfgang Puck’s most famous dishes is served right here at Borgata at Wolfgang Puck American Grille? Smoked Salmon Pizza first debuted at Wolfgang’s legendary Spago in Beverly Hills in 1982. The highly in-demand dish became the restaurant’s signature menu item and now appears on all of Wolfgang’s restaurant menus…