Iron Chef Bobby Flay presented a special 3-course lunch for Savor Borgata guests, paired with Paul Hobbs wines that express their vineyard origins with finesse, complexity and authenticity. A long line of fans entered Bobby Flay Steak, where they took photos with the Chef before the afternoon’s festivities began.
Diners were greeted with a delicious Cranberry Kir Royale, followed with a first course of Seared Yellowtail Salad with saffron vinaigrette, green olives, and mint. This was paired with Paul Hobbs Chardonnay from 2016. The entree course was Duck Ragu, served with freshly made fettuccine, cracklings, and a red wine sauce. The Italian-inspired dish was paired with Paul Hobbs Pinot Noir from 2016 and Paul Hobbs Cabernet Sauvignon from 2014.
Finally, guests were treated to a Caramlized Fig & Toasted Hazelnut Tiramisu with apple cider & amaretto mascarpone cream. This was, naturally, paired with coffee service. All of these delicious dishes were ideal for entertaining for the upcoming holiday season.