Behold Bobby Flay!Baby and I went to Atlantic City last weekend to cover the Savor Borgata food celebration which also included, perhaps not so incidentally, several extracurricular activities. We stayed at the lovely and totally fun The Water Club at Borgata hotel and apart from having a drink spilled on me from a balcony high above at MIXX nightclub, trying a dreadful cheesesteak and an egregious Italian Special at the legendary White House on the Boardwalk, wickedly bruising my thumb that got caught in a door, and not winning a dime in the casinos the whole weekend, over all I had a most delicious time. Although I realize that what happens in AC is supposed to stay there, I still would like to share.
We tried our collective hands at gambling on Friday evening before tossing about a few martinis and stuffing ourselves full with Porterhouse steaks, asparagus with hollandaise sauce, and creme brulee at Old Homestead. Guest chef Bobby Flay indeed threw it down over an intimate Lunch & Learn cooking demonstration Saturday afternoon at Bobby Flay Steak, in the adjoining Borgata Hotel Casino & Spa. He instructed us on how to make a sumptuous, down home three-course dinner which consisted of: shrimp and grits with bacon and scallions; chicken cutlets with Kentucky ham and arugula enveloped in an American triple creme cheese; and a bourbon praline profiterole with buttermilk ice cream for dessert. It was fantastic and naturally there was wine too. These recipes may be found in Bobby Flay's Bar Americain Cookbook.
After having a Mai Tai or two in Geoffrey Zakarian's Sunroom located in the hotel (and a dip in the pool!), we went to meet the man himself Saturday night at Savor Borgata's Taste of American Classics in the event center featuring a host of Borgata's chefs. He started us off with a Short Ribs Sloppy Joe with Gingered Cole Slaw, then we delved into the following and washed it all down with a few sips of Raspberry Juleps made with gin and even a plastic cup of good old Michelob brew. Here are the other tasting delights that the Borgata chefs prepared:
Marc Vetri (Vetri Ristorante) - Seafood Fritto Misto with Clams, Fluke and Squid
Michael Schulson (Izakaya, A Modern Japanese Pub) - Maine Lobster Roll with Celery, Tarragon and Brioche; Classic Chicken Pot Pie w/ Mushrooms, Peas and Puff Pastry
Romeo DiBona (Old Homestead Steak House) - American Kobe Beef Hot Dog with Apple Slaw and Beef Chili; Maine Lobster Mac & Cheese
Michael Mina (Seablue) - Cioppino with Dungenous Crab, Clams, Shrimp, Black Bass, Thyme-scented Oyster Cracker; Chillen Kumomoto Olive with Tabasco Emulsion, Crushed Avocado, Mussel and Crisp Bacon shooter
Wolfgang Puck (Wolfgang Puck American Grille) - American Wagyu Beef Meatloaf with Garlic Mashed Potatoes and Onion Rings; Shrimp Pasta with Spicy Tomato Sauce
Bobby Flay (Bobby Flay Steak) - Mustard-Molasses Glazed Pork “Chop” with Green-Chile Apple Butter and Sour Mash Sauce
Stephen Kalt (Fornelletto Cucina & Wine Bar) - Sausage and Pepper Hero; Arancini; and Eggplant Parmigiana; Cannoli
Here's master Wolfgang Puck serving up the masterly pasta in rich, classic red sauce:
Raise a glass and a fork to Savor Borgata--and thanks to the wonderful folks at Nancy J. Friedman PR for all!
No comments:
Post a Comment