At Savor Borgata 2019, guests had the opportunity to join Borgata’s Executive Chef Tom Biglan for a behind-the-scenes look at dinner service in a professional kitchen. The event, “In the Kitchen,” explained what it takes to execute a flawlessly timed meal at Borgata. Guests enjoyed a four-course tasting menu accompanied by wine while they learned insider tips from Chef Biglan about his experience at Borgata.
As Executive Chef of Borgata Hotel Casino & Spa, Chef Biglan oversees dining destinations that are among the most sought after in Atlantic City – including the award-winning Borgata Buffet, Bread + Butter, Metropolitan Café, and Noodles of The World. Biglan also directs the teams responsible for kitchen prep and production, banquets, catering and special events, in addition to the in-room dining programs for both Borgata and The Water Club hotels.
The menu provided guests the opportunity to select a variety of dishes from the Chef’s extensive menu. For appetizers, the selections included Roasted Vegetable Bisque, Mediterranean Fried Shrimp, a Sausage Tower, Eggplant with Buffalo Mozzarella, and Sweet Italian Sausage. For salad, guests could select an Italian Market Salad, Signature Wedge, or Tomato and Baby Romaine Salad. For entrees, there was Lamb Oslo Buco, Grilled Surf and Turf, Rice Flaked Sea Bass, and Pennsylvania Dutch Chicken and Dumplings. Finally, for dessert, guests could choose from a Sugar Apple, Maple Creme Brulee Mini-Pumpkin, or an Ice Cream Semifreddo.