Talented Jersey-bred chef brings new flair to Bally's signature steakhouse
Bally’s was scheduled to present its Swing Dance Marathon January 13, but it was postponed until January 29.
However, a special media dinner to introduce the new chef at Bally’s signature steakhouse, The Reserve, took place as planned and this reporter was one of the grateful culinary recipients.
Chef Joseph Muldoon, 25, grew up in Franklinville, N.J., just 45 minutes from Atlantic City. It is no wonder that his cooking style is a delightful a blend of Asian and European techniques known as Pacific Rim Fusion. Prior to his new position at The Reserve, Muldoon was a sous chef at the popular Philadelphia restaurant Di Bruno Bros.
He is Korean by birth and was adopted at age three months by an Irish father and German mother. His mom, a home education teacher, is the one who got him interested in cooking. Mrs. Muldoon, from those of us who enjoyed a fabulous five course meal last night, thank you for inspiring your son to become a chef.
The evening started with two appetizers at the bar, king crab legs and fried calamari in a tomato basil sweet and sour sauce, a delightful fusion of Asian and Italian flavors.
Once we were seated inside, the next course was Togarashi dusted scallops in a lobster butter sauce, white truffle and house made Kabayaki drizzle. The animated chef, who came out and described each course, explained that Kabayaki is a Korean chili. At first you didn’t taste the heat, just the richness of the lobster butter, then the spice profile hit the palate with just the right touch of heat. The scallops were perfectly cooked.
Next up was a tender, Chianti marinated beef shortrib that had been braised then char-grilled, plated with olive oil poached cherry tomatoes, micro arugula and Parmesan polenta sauce. Again, the rib was perfectly cooked.
Course three was a full serving of beautiful Pacific halibut that had been basted with a caramelized pear sauce. The delicious, meaty fish was served with a creamy duck confit and butternut squash risotto, garnished with thyme roasted yellow oyster mushrooms.
The fourth course featured two Macadamia nut and Kona coffee crusted lamp chops with a Kona coffee sauce and Okinawan sweet potatoes.
Mascarpone cheesecake finished the meal.
Finishing up the meal was a mascarpone cheesecake with Chambord syrup, mint chiffonade and candied citrus zest. While mascarpone is a rich Italian cream cheese, the dessert was surprisingly light and was the perfect ending for a lovely meal.
In tweaking the menu, The Reserve is still known for their awesome steaks, but now the menu has been enhanced with Hawaiian sea bass, halibut and regional oysters.
A southern New Jersey native has come home and diners at The Reserve are the beneficiaries.
Joseph Muldoon, the 20- something whiz kid chef installed at Bally’s elegant supper club The Reserve just over two years ago, will never be accused of taking his charges lightly.
Food For Thought: It's Bacon Week!
Strolling The DO AC Wine Promenade
Free Tonic Concert at Showboat
Bay-Atlantic Symphony Sunday Series
A ‘Haven’ at Golden Nugget
Festival of Speed