Savor the Goodness

FOOD & DRINK

Intimate Borgata dining experience set for next Saturday

By Frank Gabriel

Add Comment | Comments: 0 | Posted Oct. 30, 2008

Bobby Flay

Just in case anyone is still wondering about Atlantic City's current status in the world of fine dining, those concerns should permanently be put to rest by Saturday, Nov. 8.

On that auspicious evening, Borgata Hotel Casino and Spa -- in conjunction with and on site of their non-gaming "sanctuary" property the Water Club -- will play host to an event called Savor Borgata. That translates as a terribly ambitious five-course meal showcasing a literal all-star lineup of the celebrity chefs whose menus are featured within the sister resorts.

Michael Schulson

Characterized by Borgata public relations manager Noel Stevenson as "a pretty special experience," the meal will commence with drinks poolside (6:30-7:30pm), appropriately enough, at the Water Club's indoor nautical facility.

That cocktail reception also kick-starts the food adventure as trays of appetizers from Old Homestead Steakhouse and Wolfgang Puck's American Grille, plus other seasonal selections, are passed.

The formal dinner begins upstairs on the second floor at 7:30pm, with Chef Michael Schulson, of Borgata's nascent, ultra-hip Japanese eatery, Izakaya. Schulson plans his palate-opener as a new-style toro salad, with ponzu, black truffle and Asian pear.

Geoffrey Zakarian

Prominent New York City restaurateur, and resident food guru of the Water Club, Geoffrey Zakarian, will then offer a hearty autumnal take on standard soup, a potage of organic green lentils, flavored with Vin Jaune and pancetta.

Zakarian, already iconic among dining cognoscenti in his discriminating hometown, has been "quite hands-on" in creating the Water Club's restaurant's menus and overall cuisine, according to Stevenson.

The third plate, a fish course, receives the attention of Seablue's talented founder Michael Mina. Mina's preparation is a miso-glazed black cod alongside scallop tortellini and braised endive with a shiitake mushroom consommé.

This should be a standout.

Michael Mina

Perhaps the Borgata's most high-profile chef, New York native Bobby Flay, will author the fourth -- or meat -- course. Saving this element for Flay makes good marketing sense too, as the ubiquitous Food Network chef operates his first steakhouse next door. That creation, a spice-crusted filet mignon with "scampi" sauce also features cilantro pesto potatoes, highlighting Flay's long-time favorite southwestern herbal accessory.

Closing the meal will be the Borgata's own pastry wizard Chef Thaddeus DuBois, a former White House executive chef.

Ensuring that this event will be even more high profile is the extremely limited number of attendees: only 180 fortunate gastronomes, seated in groups of 10, reinforcing Stevenson's description of Savor Borgata as a "very intimate evening."

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