Overseer of four Caesars Entertainment restaurants and the conqueror of several triathlons, Anthony Amoroso has taken his rightful place at the top of the culinary crop.
Those alumni include one sous chef from the Morimoto duel, Matthew Accarino of San Francisco’s SPQR, who has a cookbook out soon, according to Amoroso. Another was Lincoln Carson, currently a corporate pastry chef for Mina.
Asked about their formula for gaining a narrow 49-47 victory, Amoroso chuckles at the thought.
“You cook for only one hour but it takes all day to do the show,” he says. “We were solid all the way through — I literally didn’t speak the entire time.”
Among items presented by his crew were a crudo with avocado puree and basil gelee, tartare with oil-cured black olives atop candied blood oranges, and a Pernod/fennel-infused pot pie.
The arc of Amoroso’s career next took him from Short Hills to venerated Rick Moonen at New York’s Oceana, where he absorbed the purchasing skills, knowledge and techniques of one of the world’s first chefs to fully embrace the concept of sustainable seafood. Amoroso went on to open RM Seafood as executive chef for Moonen prior to a Vegas sojourn to inaugurate Micheal White’s Fiamma Trattoria and Bar in the MGM Grand in 2003.
Two years later he moved to Mina’s milieu, eventually earning a pair of prized Michelin stars for the chef’s namesake Bellagio enterprise.
“With [Mina] there is a blend of everything — Japanese, American, Indian,” says Amoroso. “He doesn’t do anything halfway. He’s also one of the few guys that doesn’t get caught up in that kind of [celebrity chef] stuff.”
This just might be the best part about chatting with Amoroso — a freewheeling, opinionated nature. Bring up the penultimate chef’s question — What is your preferred Death Row Meal? — and after taking a suitable moment to reflect, he names roasted bone marrow with oxtail marmalade, house-made brioche and gray salt from Blue Ribbon, on Spring Street in NYC.
Ask the ultimate question — What is your Dream Restaurant Concept? — and he jumps right in.
28 West Bar and Bites, the newest dining entity at Borgata, arrived earlier this spring.
Our first opportunity to glimpse the space that would, as of Wednesday, Oct. 10, become Margate’s new Italian eatery Bocca, was early this past summer. At that time, the Ventnor Avenue property most locals recall as the former Sailfish had been stripped down to bare walls and earth.
Foodies anticipate yearly the exceptional dining event at Borgata known as Savor Borgata — An Evening with Borgata’s Culinary Masters. This year marks the fifth anniversary of this acclaimed culinary conclave of the casino’s top chefs.
If you’ve been meaning to meander over to the Tropicana to sample any — or many — of its extensive ensemble of eateries, Sunday through Thursday, Oct. 28 through Nov. 1, might be the perfect time to do it.
To begin the holiday season, we asked some of the Atlantic City-Cape May region’s finest chefs to provide us with a few of their favorite recipes, easily translated for non-professional cooks. Have fun trying them out in your kitchen.
Congrats to the McCauley Clan
Spring Dining Dish ’13
Taste of Revel Revisited
Jose Garces Truckin’ at Revel
Tropicana Seafood Week Coming Soon
Sal's Cafe: Pizza with Many Twists
Roman Grill Blossoms in Linwood