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.
There are few things in the American culinary palate as time honored and cherished as ground beef sandwiches served in endless varieties.
In other words, Americans really love hamburgers!
We make them in our kitchens and at cookouts and we go out to eat them or just grab a sack on the way home from work. And we eat hamburgers a lot. It’s estimated that the average American eats three hamburgers a week and as a country, we consume 50 billion hamburgers a year. That’s billion, with a “B.”
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.
We’re talking about the Hollywood Walk of Fame in Los Angeles, of course, where the names of stars of radio, film, TV and every other kind of entertainment medium you can think of are emblazoned on Hollywood Boulevard’s sidewalk.
One form of entertainment, however, – that of the Celebrity Chef – is pretty new to the Walk of Fame, so it gives us great delight to announce that Borgata Chef Wolfgang Puck has been named as a recipient of a star on the Walk of Fame for 2017…
When filling up an Easter basket, most of us tend to go with the store-bought standards – from peeps to chocolate eggs. As for our own creativity, we tend to reserve that for the hard boiled Easter Eggs and those little dye tablets.
But it doesn’t have to be that way as – with some help from Borgata Hotel Casino & Spa Executive Pastry Chef David Krzewinski – you can make your own homemade Easter bonbons to put a personal touch into your Easter baskets.
It’s simple, delicious and another gem from Savor Borgata. And we promise these bonbons will make your Easter baskets the baskets everyone is talking about it. When their mouths aren’t full, that is.
When the calendar turns over to November each year, a lot of people start thinking about things like wind chills and the coming winter snows. Here at Borgata Hotel Casino & Spa, we start thinking about something completely different—like Monkfish Francaise at Fornelletto or Crab Cake Sliders at Old Homestead Steakhouse. And that’s just for […]
For the third year, Borgata will present a program of signature events throughout Savor Borgata Weekend that will celebrate the individual talent of each participating chef. On Friday, November 7, Savor Borgata will kick-off with two signature dinners designed to excite even the most experienced palettes. “A Night with Borgata’s Culinary Masters,” located at 28 West, will present a gastronomic experience guests will savor for a lifetime – including a cocktail reception with Iron Chef Geoffrey Zakarian and a 4-course dinner prepared by Bobby Flay, Michael Schulson, Stephen Kalt, and Thaddeus DuBois.