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Archives for December 2015

Ring in the New Year with up to $2,016 Bonus Dollars

December 31, 2015 by Becky Grimm Leave a Comment

New Year's Bonus PromotionHere’s a New Year’s resolution you’ll want to get behind. Start 2016 off with more in your pocket and ring in the new year with up to $2,016 in Bonus Dollars, on the house.

Just sign in to your BorgataCasino.com account from your Mac or PC on January 1st, 2nd, or 3rd. Then, go to the Promotions tab and opt in to the New Year’s Bonus promotion. We’ll hand you a Happy New Year card. Just click it to find out what’s inside. It could be worth as much as $2,016 Bonus Dollars.

You’re guaranteed to find something inside your New Year’s Bonus card, so stop by BorgataCasino.com and claim it.

Happy New Year to our Borgata online players!

Filed Under: Online Casino Tagged With: gambling, online casino, promotions

Borgata Announces Premier Nightclub Debuting Spring 2016

December 30, 2015 by Carie York Leave a Comment

With the holidays over and a couple of months of winter ahead of us, it’s only natural to start dreaming of the return of spring.

In 2016, however, Borgata Hotel Casino & Spa isn’t just getting ready for a normal spring, we’re preparing for the hottest spring Atlantic City has ever seen as we open our brand new $14 million, 18,000-square-foot Premier Nightclub.

You’ve been waiting to see what will be unveiled to continue Borgata’s reign as the hottest nightlife spot on the East Coast, and now we can tell you.

Premier NightclubDesigned by Josh Held (Marquee NYC; TAO Las Vegas; Voyeur Los Angeles), Premier Nightclub will create a theatrical experience for partygoers.

As guests enter the nightclub, they will be welcomed into an ornate, yet modern scene with tiered booths focused on the DJ booth, stage, and digital proscenium. The main room will be flanked by two 35-foot-long bars with carved-stone faces and pierced-metal and mirrored back bars. An internal monumental staircase with hand-welded bronze filigree will take guests upstairs to the horseshoe-shaped mezzanine. A custom 6-foot-diameter disco ball will shine as the grand showpiece in the heart of Premier, surrounded by a first-of-it-kind 25-foot-diameter chandelier made from programmable light.

In a word, it will be fantastic. But then we are Borgata.

“As the first to introduce signature bottle service, high-caliber entertainment, and world-renowned DJs to the region, Borgata was a game-changer when it debuted its unique brand of nightlife in 2003,” says Joe Lupo, Senior Vice President of Operations for Borgata Hotel Casino & Spa. “Nearly 13 years later, we felt now was the ideal time to once again redefine nightlife entertainment with a venue designed to rival the top clubs in Las Vegas, Miami, and New York. With its debut, Premier Nightclub will provide partygoers with an experience that is unmatched in Atlantic City, further reinforcing Borgata’s position as the market-leading resort destination.”

And, of course, Borgata looked to the best to design Premier.

Bringing more than 15 years of experience to the field, Josh Held has amassed a collection of work creating and reinventing hospitality design focused on residential, hotels, casinos, nightclubs, restaurants, theaters, and retail.

A full service agency with the sole mission of evolving the designed environment and how it is experienced, Josh Held Design has created projects nationally and internationally including New York, Los Angeles, Las Vegas, Chicago, Palm Springs, Singapore, and Dubai. In addition to receiving Hospitality Design’s 2013 “Wave of the Future” award, Held has been featured in numerous publications including Boutique Design and Downtown magazines.

So we got the best to design the best to offer you the best nightclub experience you’ll find anywhere. Spring is still months away, but you can follow all developments as we prepare to open Premier by signing up for e-mail alerts here.

Spring can’t get here fast enough.

Filed Under: Nightclubs & Bars Tagged With: Nightclubs & Bars, Premier

Borgata Online Winners for December 14 – 20

December 28, 2015 by Becky Grimm Leave a Comment

Once a month, BorgataPoker.com doubles the size of its $50K Sunday tournament—which is already the largest weekly tournament guarantee in New Jersey—to $100,000.

That makes for some of the most exciting online poker tournament action in the country and on December 20, the $100K attracted 552 entries and a $110,400 prize pool.

For the winner, screenname whattupboosh, that was a $19,066 win just in time for Christmas.

Our next Sunday $100K is scheduled for January 31. It could be our biggest ever.

Here’s a look at the big online winners at Borgata for December 14 – 20:

 

BorgataCasino.com

– On December 16, John from Robbinsville, New Jersey, won $3,030.25 after placing an $8.50 bet on the Fire Queen slot game.

Jeopardy Slot Machine– On December 20, Venkata from Lawrenceville, New Jersey, made a $15 bet on the Jeopardy! slot game and won a $3,165 jackpot.

– On December 20, Tim from Runnemede, New Jersey, made a $4 bet on the Zeus III slot game and won $4,821.60.

BorgataPoker.com

– With 552 runners on December 20th, the Sunday $100K Guaranteed tournament generated a $110,400 prize pool. BorgataPoker.com players whattupboosh ($19,066), Gustavo ($13,689) and Bagels ($9,494) took first, second and third places, respectively.

– overthetop ($3,864), and flabbergast ($3,500) placed first in the Daily $10K tournaments this week.

– Elvis ($2,800), SharkEye ($2,700), alwaysliquid ($2,700), marty1144 ($2,400) and sofcknsick ($1,798) each won the Daily $4,000 Guaranteed Turbo this week.

– Hud seriously ($1,776), POKERDORMS ($1,692), Detcameron ($1,568), NoXcape ($1,526) and yazi4 ($1,513) won the Daily $5K tournaments this week.

– BorgataPoker.com tournament players earn Monthly Online Tournament Leaderboard points and a chance to win a share of $7,800 in monthly prizes (Qualify December 1 – 31).  Top 500 place finishers from each monthly Tournament Leaderboard (December, January and February) will be invited to participate in the March 13th (3PM) Quarterly Freeroll Invitational Tournament awarding over $20,000 in prizes.

Win a lot for a little! BorgataPoker.com will run daily online satellites so you can win your way into the biggest events of the Borgata Winter Poker Open, including the live-streamed WPT Borgata Winter Poker Open Championship.

Filed Under: Online Casino Tagged With: gambling, Jackpots, online casino, online poker, slot machines, Tournaments, Winners

Unwrap our Gift of up to $1,000 Bonus Dollars

December 24, 2015 by Becky Grimm Leave a Comment

Season of Giving Promotion‘Tis the season of giving and we’re celebrating with something better than your average stocking stuffer.

On December 25th, 26th, or 27th, sign in to your BorgataCasino.com account on your PC or Mac and click the Promotions tab. Then, opt in to the Season of Giving promotion.

We’ll present you with a nice little holiday card. Just click it to find out what’s inside. It could be worth as much as $1,000 Bonus Dollars.

You can use your free Bonus Dollars right away, so don’t forget to take some time during this holiday season to hop online and claim your gift.

Happy Holidays from all of us at BorgataCasino.com!

Filed Under: Online Casino Tagged With: gambling, online casino, promotions

3 Mashes for your Holiday Table

December 23, 2015 by Ryan Ross Leave a Comment

Take the quintessential holiday side dish to new levels with recipes by Bobby Flay, Geoffrey Zakarian, and Romeo DiBona.

 

Yukon Gold Colcannon Yukon Gold Colcannon with Sautéed Mustard Greens & Bacon Butter│Bobby Flay

Recipe & Image courtesy of www.BobbyFlay.com

  • For the Potatoes
    • Ingredients:
      • 2 ½ lbs Yukon Gold potatoes, peeled and cut into 1-inch pieces
      • Kosher salt and freshly ground black pepper
      • 4 tbsp unsalted butter, cut into pieces
      • 1 ½ cups whole milk
      • ½ cup heavy cream
      • 1 clove garlic, smashed
    • Directions:
      • Put the potatoes in a large saucepan and cover with cold water by 2 inches. Add 2 tablespoons kosher salt and bring to a boil over high heat. Cook until the potatoes are fork tender, about 25 minutes. Drain the potatoes well and return to the pan.
      • While the potatoes are cooking, combine the butter, milk, heavy cream and garlic in a small saucepan and bring to a simmer over low heat.
      • Add the milk mixture to the potatoes and mash until smooth, adding more milk, If needed. Season well with salt and pepper. Cover and keep warm.
  • For the Sauteed Greens
    • Ingredients:
      • 6 slices bacon, cut into ½ inch dice
      • 2 tbsp extra virgin olive oil
      • 1 clove garlic, thinly sliced
      • 1 tsp mustard seeds
      • 1/8 tsp red chile flakes
      • 8 oz coarsely chopped mustard greens or collard greens or kale (or a combination of all), rinsed well and slightly damp
      • Kosher salt and freshly ground black pepper
      • 1 tsp sugar
      • 2 tbsp cider vinegar
    • Directions:
      • Put a large sauté pan over medium heat and add the bacon. Cook, stirring occasionally, until the fat is rendered and the bacon is crisp, about 8 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels and reserve for the bacon butter. Remove all but 1 tablespoon of the bacon fat from the pan, reserving 1 tablespoon for the butter.
      • Add the olive oil to the pan and heat until the oil begins to shimmer. Add the garlic, mustard seeds and chile flakes and cook for 1 minute. Increase the heat to high and add the greens. Season with salt and pepper and cook, tossing constantly at first, until the greens begin to wilt, about 2 minutes. Continue cooking until crisp-tender, stirring occasionally, about 8 minutes longer. Add the sugar and vinegar and cook for 2 minutes more.
  • For the Bacon Butter
    • Ingredients:
      • 1 stick unsalted butter, slightly softened
      • 1 tbsp rendered bacon fat, from the sautéed greens
      • 2 tsp whole grain mustard
      • ¼ tsp kosher salt
      • ¼ tsp freshly ground black pepper
      • 2 green onions, green and pale green part, thinly sliced
      • Bacon, from the sautéed greens
    • Directions:
      • Combine the butter, bacon fat, mustard, salt and pepper in a bowl and mix until smooth. Fold in the bacon and green onion. The butter can be made up to two days in advance and stored tightly covered and refrigerated. Remove from the refrigerator 30 minutes before using.
  • To Serve
    • Combine the potatoes and the mustard greens in a bowl and then transfer to a casserole dish or ovenproof bowl. Top with a few dollops of the bacon butter and place in a warm oven until the butter begins to melt.

 

Pot of Mashed Potatoes with Swiss Cheese│Geoffrey Zakarian

Recipe by Geoffrey Zakarian for The Water ClubSunroom Mashed

  • Ingredients:
    • 2 lb Idaho potatoes, peeled and cut into ½ inch pieces
    • 1 or 2 fresh rosemary sprigs with stem
    • 1 or 2 fresh thyme sprigs with stem
    • 4 oz whole milk, add more if desired
    • 3 oz soft unsalted butter
    • 4 oz Swiss cheese, shredded
    • Salt and pepper to taste
  • Directions:
    • In a large pot, add potatoes and cool water with fresh rosemary, thyme, salt and pepper. Bring water to a boil for at least 20-25 minutes, strain and set aside.
    • When still hot, carefully transfer potatoes to ricer. Ensure potatoes have smooth consistency, then add butter, heavy cream, and Swiss cheese.

o Season with salt and freshly ground black pepper.

 

Mashed Sweet Potato with Roasted Walnuts and Marshmallow│Romeo DiBona Mashed Sweet Potatoes

Recipe by Romeo DiBona for Old Homestead Steak House

  • Ingredients:
    • 4 large sweet potatoes, cut into fours
    • ¼ cup heavy cream
    • 2 tbsp brown sugar
    • 2 tbsp maple syrup
    • ½ bag of mini marshmallows
    • 1 tbsp walnuts, cracked
  • Directions:
    • Cook sweet potatoes in 2 quarts of boiling water until tender.
    • As the potatoes are cooking, heat cream and sugar until sugar dissolves.
    • Strain potatoes, then add the cream and beat together.

o In a casserole dish, add potatoes and place marshmallows on top. Back until marshmallows turn brown. Take out of oven then add walnuts and drizzle syrup on top.

Filed Under: Dining

Christmas Cocktails

December 22, 2015 by Ryan Ross Leave a Comment

Embrace your Christmas spirit with these holiday-inspired cocktails. Enjoy at Borgata or at home by the tree!

Santa’s Winter Sangria│Fornelletto Cucina & Wine BarSanta's Winter Sangria

  • Ingredients:
    • Two 1.5 bottles of red wine
    • ½ bottle of brandy (no flavors)
    • ¾ bottle of triple sec
    • 1/3 bottle of dark rum (myers)
    • 20 cloves
    • 3 open vanilla beans
    • 1 tbsp vanilla extract
    • 5 cinnamon sticks
    • Half gallon of orange juice
    • 1 tsp ground cinnamon
    • 2 blood oranges
    • 3 tangeringes
    • Sees of 2 pomegranates
  • *Mix in large container; may be kept for several weeks

Coastal Christmas Cocktail│The Sunroom at The Water ClubCoastal Christmas Cocktail

  • Ingredients:
    • 2 oz Captain Morgan
    • ½ oz Rumchata
    • 1 oz Vanilla simple syrup
  • Splash of ginger juice

Filed Under: Dining

Are You All in for $2,000 Bonus Dollars? The $10K Holiday Sweepstakes is On at BorgataPoker.com

December 22, 2015 by Becky Grimm Leave a Comment

$10K Holiday SweepsWe’ve got a great reason to break out the champagne on New Year’s Eve and it has nothing to do with winning the nightly $10K GTD.

By playing with us between December 23rd and 29th, you could win up to $2,000 Bonus Dollars. Just log in to your BorgataPoker.com account during the promotional period and opt in to the $10,000 Holiday Sweepstakes promo under the Promotions tab.

Opting in gets you your first entry and you can earn more entries by playing real money poker at BorgataPoker.com. For every 20 iRewards Points you collect, you’ll earn another entry into our December 30th drawing. You can earn up to 10 entries per day.
One lucky player will win $2,000 Bonus Dollars, plus we’ve got $8,000 more in Bonus Dollars for another 199 winners. We’ll let you know what you’ve won on December 31st, so you could end up with way more reason to celebrate on New Year’s Eve.

Filed Under: Online Poker Tagged With: gambling, online poker, promotions

Chef Michael Symon Joins Borgata Dining

December 21, 2015 by Ryan Ross Leave a Comment

Michael SymonWhen it comes to fine dining, Borgata offers up one of the most star-studded line-up of celebrity chefs anywhere—Bobby Flay, Geoffrey Zakarian, Wolfgang Puck—at our fine dining restaurants.

Really, who could ask for more?

Well, Borgata Hotel Casino & Spa is announcing the addition of celebrated chef Michael Symon (Lola Bistro; Lolita; Roast) to our esteemed fine dining roster.

That’s Michael Symon of “Iron Chef” fame and co-host of “The Chew” fame and author of cookbooks and e-books fame and just all around on TV all the time talking about cooking fame.

Symon’s new Borgata venture is expected to open in the fall of 2016.

“We are thrilled to bring Michael Symon to Borgata with the debut of his first Italian restaurant,” said Becky Schultz, Vice President of Food & Beverage for Borgata Hotel Casino & Spa. “Equally famous for his soulful cooking and joyful personality, Chef Symon is recognized among the best in the country and we couldn’t be more excited to welcome him into our culinary family.”

Growing up with Greek and Sicilian influences, Symon creates boldly flavored, deeply satisfying dishes at his restaurants. But what has always made Symon stand out is his exuberant, approachable cooking style and infectious laugh.

Since being named a Best New Chef by Food & Wine magazine in 1998, the Cleveland native has been awarded numerous honors: in 2000, Gourmet magazine chose Lola as one of “America’s Best Restaurants;” in 2009, The James Beard Foundation awarded Symon with Best Chef: Great Lakes; and in 2010, Bon Appetit magazine included B Spot on their list of “Top 10 Best New Burger Joints.”

“We’re excited to bring our Italian cooking to Atlantic City,” Symon tells us. “This is the food I grew up eating—my Sicilian grandmother would be proud! Authentic Italian is very simple; it’s all about great ingredients. It’s what I cooked in my early career and still what I like to make at home. I can’t wait to be a part of the Borgata family of restaurants and spend even more time with my fellow Iron Chefs and friends, Bobby Flay and Geoffrey Zakarian.”

So let’s check that line-up of chefs at Borgata Hotel Casino & Spa again:

Wolfgang Puck (Wolfgang Puck American Grille), Bobby Flay (Bobby Flay Steak), Michael Schulson (Izakaya Modern Japanese Pub), Geoffrey Zakarian (The Water Club at Borgata), restaurateurs Greg and Marc Sherry (Old Homestead Steak House) and now Michael Symon.

Along with an extensive wine collection of over 40,000 vintages, Borgata offers guests a one-of-a-kind culinary experience on the East Coast.

Now who could ask for more?

Filed Under: Dining, Hotel, Casino & Spa Tagged With: Chefs, Dining, Restaurants

Holiday Feast Fit For Royalty

December 21, 2015 by Ryan Ross Leave a Comment

Holiday FeastThis holiday, treat your family to a feast fit for a king and queen – including recipes by Bobby Flay, Wolfgang Puck, Geoffrey Zakarian, and Romeo DiBona.
FESTIVE ROASTS:

Roasted Ham with Maple Horseradish Glaze│Bobby Flay Recipe & Image courtesy of www.BobbyFlay.comBobby Flay Ham

  • Ingredients:
    • 1 bone-in uncooked wet cured ham (12 lbs), trimmed of excess fat but fat cap left on
    • 2 tbsp canola oil
    • 2 tbsp kosher salt
    • 2 tbsp finely chopped fresh thyme leaves
    • 2 tsp freshly ground black pepper
    • 2 ½ cups Maple Horseradish Glaze
      • Ingredients: 1 cup pure Grade B maple syrup; 3 tbsp prepared horseradish, drained; 2 tbsp Dijon mustard; 1 tbsp whole grain mustard; ¼ tsp kosher salt; ¼ tsp freshly ground black pepper
      • Directions: Whisk together the syrup, horseradish, mustards, salt and pepper in a small bowl. Cover and let sit at room temperature for at least 30 minutes to allow flavors to meld.
  • Directions:
    • Remove ham from the refrigerator 1 hour before roasting to allow the center to come up in temperature. Using a utility knife or a sharp knife, carefully score the skin of ham at ¾ inch to 1 inch intervals in a crosshatch pattern, taking care to cut just through skin and fat, not into the meat. Combine the salt, thyme and pepper in a small bowl and season the entire ham with the mixture.
  • Preheat the oven to 425F. Place a rack in the bottom of a large shallow roasting pan. Rub the entire ham with the oil. Place the ham on the rack and place in the oven. Fill the bottom of the roasting pan with 4 cups of water. Roast for 30 minutes, and then turn the heat down to 375F and continue roasting until the center reaches a temperature of 148 F. Turn the oven to 400F and begin basting with the glaze during the last 30 minutes of roasting. Remove from the oven when the center reaches 155F. Total roasting time is between 3 to 3 ½ hours. Let the ham rest for at least 30 minutes and up to an hour before carving.

Roast Beef Tenderloin with Mushroom Madeira Sauce│Wolfgang Puck Recipe & Image courtesy of www.WolfgangPuck.comRoast Beef Tenderloin

  • Ingredients:
    • For the Meat
      • 1 (4 lb) whole beef tenderloin roast, preferably the wide end, cut, trimmed, and tied
      • Kosher salt and freshly ground black pepper
      • 2 tbsp olive oil
      • 1 large onion, peeled, cut into 1-inch chunks
      • 2 celery stalks, cut into 1-inch chunks
      • 2 medium carrots, peeled, cut into 1-inch chunks
    • For the Sauce
      • 2 tbsp olive oil
      • 3 tbsp butter (or to taste)
      • ½ lb button mushrooms, or a mixture of button mushrooms and shiitakes, quartered or cut into eights if large
      • 2 shallots, minced
      • 2 garlic cloves, minced
      • 1 cup Madeira
      • 2 cups chicken broth
      • ½ cup heavy cream
      • 2 tsp Dijon mustard
      • 2 tsp barbecue sauce
      • 2 tbsp chopped flat-leaf parsley or chives for garnish
  • Directions:
    • Adjust the oven shelf to the middle position and preheat the oven to 400F. Meanwhile, if the butcher hasn’t done this for you, at 1-inch intervals, tie kitchen string around the tenderloin’s diameter to give it a uniform, compact shape. Season all over with salt and pepper to taste.
    • Heat a small, heavy roasting pan or large ovenproof sauté pan top of the stove over high heat. Add 2 tablespoons of the olive oil. Sear the tenderloin until uniformly well browned, 2 to 3 minutes per side. Remove the tenderloin from the pan.
    • Add the onion, celery, and carrots to the pan, reduce the heat slightly, and sauté, stirring occasionally, until golden, 5 to 7 minutes. Place the tenderloin on top and transfer the pan to the preheated oven. Roast the tenderloin until medium rare, 18 to 20 minutes. An instant-read thermometer inserted into its center should register 130F. Remove the tenderloin from the pan and place it on a carving board. Cover the aluminum foil and leave the roast to rest in a warm spot while you prepare the sauce.
    • While the meat is roasting, prepare the sauce. Heat a heavy sauté pan or medium saucepan over medium-high heat. Add the olive oil. As soon as its hot, add 2 tablespoons of the butter, the mushrooms, shallots, and garlic. Sauté, stirring frequently, until the mushrooms are light golden, about 5 minutes. Set aside.
    • Place the roasting pan over medium-high heat. Add the Madeira and stir and scrape with a wooden spoon to dissolve the pan deposits. Raise the heat and boil the Madeira until reduced to about ¼ cup, 5 to 7 minutes. Add the chicken broth and continue to boil until reduced by half, 10 to 12 minutes. Strain the mixture into the pan with the mushrooms (discard the onion, celery, and carrots), stir together and bring to a simmer. Stir in the heavy cream and continue boiling the sauce until thick enough to coat the back of a spoon, about 3 minutes. Reduce the heat to a gentle simmer and stir in the mustard, barbecue sauce, and if you wish, another 2 tablespoons of butter, a little at a time. Stir until well blended and satiny. Carefully pour in any meat juices that have collected from the resting tenderloin and stir. Season to taste with salt and pepper.
  • With the tip of a sharp knife, carefully snip off the strings from the roast. Cut the meat across the grain into slices ¼ to ½ inch thick. Arrange them on the heated platter or individual serving plates, garnish with parsley or chives, and pass the sauce in a heated bowl or sauce boat for guests to help themselves.
LUXE SIDES:

Lobster Mushroom Risotto│Geoffrey Zakarian Recipe created by Geoffrey Zakarian for The Water Club

  • Ingredients:
    • 12 oz Arborio rice
    • 8 oz cooked lobster meat (small dice cut)
    • 2 quart lobster broth
    • 6 oz slice shitake or crimini mushroom
    • 1 oz olive oil
    • 4 oz yellow onion, minced
    • 4 garlic cloves, minced
    • 1 shallot, medium size minced
    • 2 tbsp chopped flat leave parsley
    • 4 oz dry white wine
    • 6 oz Parmesan Reggiano, grated
    • 4 oz butter
    • Salt and pepper to taste
    • ¼ cup minced chives
  • Directions:
    • In a large saucepan, heat olive oil over low heat, add onions and sweat for 2 to 3 minutes until softened. Add garlic, shallot, mushrooms and cook for 2 minutes, then add Arborio rice, sauté briefly to toast the rice.
    • Add wine, stir and allow wine to reduce to almost dry, then add 1/3 of the lobster broth, keeping at a simmer and stirring every minute. Allow most of the broth to be absorbed. Add another 1/3 of the broth, continue stirring.
    • Check the rice for doneness – should be tender all through. If more cooking is needed, add ½ the amount of broth left.
    • Continue stirring, until broth is absorbed but still creamy. Add lobster, cheese, butter, and parsley, stir together.
  • Toss with extra virgin olive oil and minced chive on top of risotto. Serve and enjoy!

Macaroni and Cheese Carbonara│Bobby Flay Recipe & Image courtesy of www.BobbyFlay.comMacaroni and Cheese

  • Ingredients:
    • Unsalted butter, for the baking dish
    • 1 tbsp olive oil
    • 1 (1 inch thick) slice of guanciale or pancetta, cut into small dice
    • 3 cloves garlic, finely chopped
    • 3 tbsp all-purpose flour
    • 5 cups whole milk, or more if needed, hot
    • 4 large egg yolks, lightly whisked
    • 2 tsp finely chopped fresh thyme leaves
    • ½ tsp cayenne pepper
    • 2 cups (8 oz) grated Asiago cheese, plus more for the top
    • 1 ½ cups (6 oz) grated Irish white cheddar, plus more for the top
    • 1 ½ cups (6 oz) grated American cheddar, plus more for the top
    • 1 cup (4 oz) grated aged fontina cheese, plus more for the top
    • ½ cup freshly grated Parmesan cheese, plus more for the top
    • Kosher salt and freshly ground black pepper
    • 1 lb pipe rigate, cooked just under al dente
    • ½ cup coarsely chopped fresh flat-leaf parsley leaves
  • Directions:
    • Preheat the oven to 375F. Butter the bottom and sides of a 10 x 10 x 2-inch baking dish and set it aside. Heat the oil in a large sauté pan over medium heat. Add the pancetta and cook until golden brown on all sides, about 8 minutes. Remove with a slotted spoon to a plate lined with paper towels.
    • Add the garlic to the fat in the pan and cook until light golden brown, 1 minute. Whisk the flour and cook for 1 to 2 minutes. Whisk in the hot milk, raise the heat to high, and cook, whisking constantly, until thickened, about 5 minutes. Whisk in the eggs until incorporated and let cook for 1 to 2 minutes. Remove from the heat and whisk in the thyme, cayenne, and all the different cheeses until completely melted. Season with salt and pepper. If the mixture appears too thick, add additional warm milk, ¼ cup at a time.
    • Put the cooked macaroni in a large bowl, add the cheese sauce, reserved pancetta, and the parsley, and stir until combined. Transfer to the prepared baking dish.
  • Combine an additional ¼ cup each of Asiago, cheddars, fontina, and Parmesan in a bowl, and sprinkle evenly over the top. Bake until the dish is heated through and the top is a light golden brown, 12 to 15 minutes. Remove from the oven and let rest for 10 minutes before serving.
HEAVENLY VEGETABLES:

Grilled Brussels Sprouts with Hazelnut Vinaigrette │ Bobby Flay Recipe & Image courtesy of www.BobbyFlay.comBrussels Sprouts

  • Ingredients:
    • 1 lb medium Brussels sprouts, stems trimmed and outer leaves removed
    • Kosher salt and freshly ground black pepper
    • ¼ cup white wine vinegar
    • 1 tbsp finely diced shallot
    • 1 tbsp clover honey
    • 2 tsp Dijon mustard
    • ½ cup extra virgin olive oil
    • Canola oil
    • 3 tbsp finely chopped toasted hazelnuts
    • 1 tsp grated orange zest
  • Directions:
    • Heat your grill to high. If using wood skewers, soak them in cold water for at least 15 minutes.
    • Bring a large pot of salted water to a boil over high heat. Add the Brussels sprouts and cook until crisp-tender (a skewer inserted into the center meets a little resistance) – about 5 minutes. Drain, rinse under cold water, and drain well again. Pat dry with paper towels.
    • Whisk together the vinegar, shallot, honey, mustard, and salt and pepper to taste in a medium bowl. Slowly whisk in the oil until the vinaigrette is emulsified.
    • Toss the Brussels sprouts with a few tablespoons canola oil and season with salt and pepper. Skewer the sprouts onto the skewers and grill on both sides until golden brown and slightly charred and just tender, about 2 minutes per side. Remove the Brussels sprouts to a cutting board and cut them in half. Transfer to a platter.
  • Drizzle the vinaigrette over the warm Brussels sprouts and top with the hazelnuts and orange zest.

Zucchini with Basil & Tomatoes │ Wolfgang Puck Recipe & Image courtesy of www.WolfgangPuck.comZucchini

  • Ingredients:
    • 15 baby zucchini, approximately 1 pound
    • 2 tbsp olive oil
    • 2 cloves garlic, minced
    • 3 ripe medium tomatoes, peeled, seeded, diced, and drained
    • 1 cup julienned basil leaves
    • Freshly ground pepper
    • Salt
  • Directions:
    • Cut the zucchini into ¼-inch slices diagonally, or ¼-inch cubes.
    • Heat the olive oil over high heat in a large skillet. Cook the zucchini and garlic for 2 minutes. Add the tomatoes and basil. Continue to cook for 3 more minutes, or until the zucchini is tender.
  • Season with salt and pepper to taste. Serve hot or cold.

DECADENT DESSERTS:

Mulled Wine Poached Pear Crisp │ Bobby Flay Recipe & Image courtesy of www.BobbyFlay.comMulled Wine Poached Pear


For the Crisp

  • Ingredients:
    • 1 1/3 cups flour
    • 1 tsp baking powder
    • 3 tbsp granulated pure can sugar
    • 3 tbsp Demerara sugar (or turbinado sugar, aka Sugar in the Raw)
    • 10 tbsp unsalted butter, melted

Directions:

  • Heat the oven to 350F. In a mixing bowl, combine the flour, baking powder and sugars and add the melted butter. Mix until small and large clubs form. Refrigerate until just chilled, 15 minutes.
  • Spread the mixture in an even layer on a baking sheet and bake in the oven until lightly golden brown, shaking the pan once, about 20 minutes. Remove to a baking rack to cool. Don’t worry if it feels a bit soft; as the crisp cools, it will get even crisper.

For the Pears

  • Ingredients:
    • 1 bottle good quality red wine, such as Merlot, Pinot Noir, or Cabernet Sauvignon
    • ½ cup granulated cane sugar
    • 8 whole cloves
    • 3 star anise
    • 3 cinnamon sticks
    • ¼ teaspoon freshly grated nutmeg
    • 1 vanilla bean, split
    • 2 strips of orange zest, 3 inches each
    • Juice of 1 orange
    • Juice of ½ lemon
    • 4 slightly ripe Bosc or d’Anjou pears, peeled, halved, and seeded
    • Lightly sweetened whipped cream
  • Directions:
    • Combine the wine, sugar, cloves, star anise, cinnamon, nutmeg, vanilla bean, orange zest and orange juice and lemon juice in a medium nonreactive high-sided sauté pan. Bring the mixture to a boil and cook until the sugar has dissolved, about 5 minutes. Reduce the heat to medium and let the mixture simmer.
    • Place the pears in the mixture, cut-side down, and cook, turning the pears once halfway through the poaching time, until a paring knife or skewer inserted into the center of the pear meets with no resistance, about 20 minutes. Remove the pan from the heat and let the pears sit in the poaching liquid for 15 minutes. Remove the pears to a plate and cover loosely with plastic wrap.
    • Return the poaching liquid to the stove and cook over high heat until reduced to about 1 ½ cups, stirring occasionally, about 30 minutes. Strain the liquid through a strainer into a bowl or pitcher and let cool for 10 minutes.
    • Serve 2 pear halves per person drizzled with some of the mulled wine syrup, sprinkled with the crisp topping, and finished with a dollop of whipped cream.

Whiskey Fudge Cake│Wolfgang Puck Recipe & Image courtesy of www.WolfgangPuck.comWhiskey Fudge Cake

  • Ingredients:
    • 1 ¼ cup pastry or cake flour
    • 1 tsp baking soda
    • 10 ½ oz bittersweet chocolate, cut into small chunks
    • 12 tbsp (6 oz) unsalted butter, at room temperature
    • 1 ¼ cup sugar
    • 4 cage-free eggs, separated
    • 1/3 cup whiskey or brandy, warmed slightly
    • 1 tbsp vanilla extract
    • Powdered sugar
  • Directions:
    • Preheated the oven to 350F. Line a baking tray with parchment paper and set an 8 x 2 ½ inch ring (may be be purchased online or good baking supply shop) on it. Wrap an 8-inch cardboard round with foil and set aside.
    • In a small bowl, sift together the flour and baking soda. Set aside.
    • In a double boiler or a metal bowl placed over simmering water, melt the chocolate. Reserve warm.
    • Meanwhile, with the paddle of electric mixer, cream the butter until light. Gradually add 1 cup sugar and continue to cream until fluffy. It is important this mixture is light and fluffy.
    • Beat in the egg yolks, one at a time, the whiskey or brandy, and the vanilla. Stop the machine and scrape in the melted chocolate. Continue to mix until well combined. Remove the bowl from the machine and fold in half the flour mixture. Fold in the remaining flour.
    • With a clean whisk and bowl, whip the egg whites until soft peaks form. Gradually add the remaining ¼ cup of sugar and continue to whisk until shiny and firm, but not stiff. Stir ¼ of the whites into the batter to lighten, then, fold in remaining whites.
    • Pour the batter into the prepared cake ring and bake for 1 hour. Invert immediately onto the the foil-covered cardboard round and run a sharp knife around the sides of the cake, loosening the cake from the ring. Do not remove the ring from the cake. Let cool completely on a rack. Then, carefully lift off the ring.
    • Dust the cake with sifted powdered sugar and serve with whipped cream.
  • Serve room temperature or slightly warm.

Filed Under: Dining

$10K Holiday Sweepstakes: Goodbye 2015, Hello $2,000 Bonus Dollars

December 21, 2015 by Becky Grimm Leave a Comment

$10K Holiday SweepsTalk about a great way to end the year. Right before the ball drops on New Year’s Eve, you could find yourself sitting on up to $2,000 Bonus Dollars. It’s our $10,000 Holiday Sweepstakes and you can get in on it starting December 23rd.

From December 23rd to 29th, log in to your BorgataCasino.com account, go to the Promotions tab and opt in to the $10,000 Holiday Sweepstakes promotion to earn your first entry in our December 30th drawing.

To earn more entries, play your favorite online casino games during the promotional period. You’ll earn one entry for every 20 iRewards Points you earn, up to 10 entries per day.

One random winner will receive $2,000 Bonus Dollars and 199 more players will share in $8,000 more.

We’ll let you know if you’ve won something on December 31st, just in time to celebrate with some bubbly.

Filed Under: Online Casino Tagged With: gambling, online casino, promotions

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