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Borgata Hotel Casino & Spa offers guests a one-of-a-kind culinary experience on the East Coast with a wide array of restaurants and world-renowned chefs under one roof. On Saturday, November 7th, Borgata will once again present SAVOR BORGATA - An Evening with Borgata Chefs - at The Water Club. This year, each restaurant will be represented with their own culinary station offering guests the rare opportunity to sample signature items and interact with celebrated chefs Wolfgang Puck, Bobby Flay, Michael Mina, Michael Schulson, Stephen Kalt, Geoffrey Zakarian, Romeo DiBona, Ron Ross and Thaddeus DuBois. With diverse and innovative approaches to fine dining, several chefs from this celebrated culinary roster recently discussed their favorite fall ingredients and how they like to use them.
Wolfgang Puck – Wolfgang Puck American Grille
Ingredient: White Truffle
Why: White truffles are only available in the fall and winter.
How: Shaved generously on pizza, pasta and risotto.
Recipe: Baked Macaroni and Cheese with White Truffles
Michael Mina – SEABLUE, A Michael Mina Restaurant
Ingredient: Nantucket Bay Scallops
Why: Nantucket Bay Scallops are small, sweet like candy, taste like the sea distilled and have a smooth, almost creamy texture. They are only available from November until the temperature starts to drop below freezing and they quit fishing for them.
How: It is my belief that Nantuckets are at their best completely raw or ever-so-lightly marinated.
Recipe: Marinated Nantucket Bay Scallops with Ruby Grapefruit, Juniper Berry and Shaved Fennel
Michael Schulson – IZAKAYA, A Modern Japanese Pub
Ingredient: Kabocha Squash
Why: I love when the seasons change because it really allows you to eat foods that haven’t been around for most of the year. Summertime is for light foods and now that fall is upon us, I really enjoy squash because it’s a little heavier than the ingredients we have been eating.
How: Great for grilling, steaming, braising or pureeing. Its sweet flavor makes for great desserts
Recipe: Kabocha Cheesecake with Cashew Streusel
Geoffrey Zakarian – Culinary Lifestyle Consultant, The Water Club at Borgata
Ingredient: Quince
Why: It is a luscious, rich and buttery version of a pear-apple and has an almost perfume-like quality when placed directly under the nose.
How: It is best used around November, when it is ripe yet still firm. In my opinion, it should always be cooked as it creates a beautiful syrup when poached with some light aromatics.
Recipe: Quince with Unsweetened Chocolate
Romeo DiBona – Old Homestead Steak House
Ingredient: Acorn Squash
Why: The color and taste is the best in the fall.
How: Cut into rounds, grilled and seasoned.
Recipe: Cinnamon and Espresso Crusted Lamb Chops with Grilled Acorn Squash and Sweet Potato Puree
Thaddeus DuBois – Executive Pastry Chef, Borgata Hotel Casino & Spa
Ingredient: Molasses
Why: I like the rich, smoky flavor it imparts into baked goods
How: Molasses adds a great rich, fiery flavor to cookies, breads, ice creams, puddings and candies. It helps make cookies chewy and loaded with texture.
Recipe: Oatmeal Raisin Molasses Spice Cookies
About Borgata Hotel Casino & Spa
Borgata is a joint venture of Boyd Gaming Corporation (NYSE: BYD) and MGM MIRAGE (NYSE: MGM). Located at Renaissance Pointe in Atlantic City, it features 2,000 guest rooms and suites; 161,000 square feet of gaming; 182 gaming tables; 4,100 slot machines; an 85-table poker room; 11 retail boutiques; 6 acclaimed fine dining restaurants by renowned chefs; 6 casual dining options; a 54,000 square foot spa; 70,000 square feet of event space; 4 signature nightlife experiences; and parking for 7,100 cars. The resort also features Atlantic City’s first non-gaming, cosmopolitan hotel experience, The Water Club, A Signature Hotel by Borgata, with 800 guest rooms and suites; food and beverage by renowned chef Geoffrey Zakarian; a 36,000 square foot spa; 18,000 square feet of meeting space; 6 designer retail boutiques; and 5 heated indoor and outdoor pools.
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