September 2013 by Gaming and Destinations

EAT, DRINK & TAILGATE

TIPS & ADVICE FROM THE COMMISSIONER PAGE 48

SEPTEMBER 2013 Vol. 15, Issue 5 SOUTHERNGAMING.COM

CULINARY KING OF THE SOUTH

THE VOTES ARE IN!

DON’T MISS OUR BOURBON & BLACKJACK SUPER SMOKE OUT IN LOUISVILLE! OCT. 19!

PAGE 36

Details on page 51

2013

DINING GUIDE: TOP SOUTHERN DISHES PAGE 16

ZAC BROWN BAND SOUTHERN EATS & BEATS:

SOUTHERN GROUND FESTIVAL & MORE! PAGE 10

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September 2013

CONTENTS

ON THE COVER

Tips & Columns

Highlights & Hotspots

10 Southern Eats & Beats:

15 Casino Knowledge:

20 In the Kitchen:

Fall’s 7 Best Food and Music Festivals

Q&A with John G.

22 Blackjack: 40 Craps:

16 Casino Dining Guide:

41 Horseracing:

24 Casino Dining Guide: Enticing Entrees

32 Casino Dining Guide: Decadent Desserts

42 Carolina on My Mind:

28 In the Kitchen:

Tips on Pair Splitting

FEATURE ARTICLES Awesome Appetizers

An Appetite for Appetizers Enticing Entree

34 In the Kitchen:

Death Be Not Proud

Decadent Dessert

38 Tastemaker Culinary King of

Backing Recent Graduates

46 Video Poker: Winning Frequency for 9/6 Double Double Bonus

60 Poker:

the South: David Savoie

52 River City Casino & Hotel: Property Profile

54 Stadium Sports Bar & Grill:

How to Play the Top Ten Hands on Fourth Street

Fan-Favorite Restaurant Hits It Outta the Park at Belterra

Uncovering Asheville’s Appetizing, Eclectic Culture

48 Eat, Drink and Tailgate: Tips and Advice from The Commissioner

52 SOUTH E R NGAM I NG.COM

LETTER

from the Publisher

UP FRONT with G. DOUGLAS

PUBLISHER

Bisig Impact Group CHIEF EXECUTIVE OFFICER

Larry Bisig PRESIDENT & CREATIVE DIRECTOR

to send on the Ultimate Tastemaker Getaway, which includes a meal prepared exclusively for them by Chef Savoie, overnight accommodations, gambling money and more! So without further adeau, congrats to our Getaway winner, Edward D. from Beaumont, Texas! He is excited to spend a couple of nights at Delta Downs Racetrack, Casino & Hotel.

This issue is one of my favorites as it focuses on one of my favorite pastime- EATING! And by eating, I am talking about incredible dishes prepared by some of the best casino chefs in the world! If you haven’t treated yourself to a full culinary experience at a casino’s fine dining restaurant, you’re missing out. Casinos offer some of the very best wine selections, premium cuts of meat, succulent seafood and, of course, decadent desserts. This issue is our annual Casino Dining Guide, and this year we have compiled our own menu to include some of the top casino restaurants in our “Taste of the South” feature, which begins on page 16. Here you will find appetizers, entrées and desserts that we recommend you try on your next road trip. Enjoy! We’re also excited to announce our 2013 Casino Culinary King of the South, David Savoie from Vista at Delta Downs Racetrack Casino & Hotel in Vinton, Louisiana. We recently held a three-round online recipe contest among sixteen of the top casino chefs in the region and Chef Savoie came out on top. The votes were close but his recipe, Chairman’s Pork Chop with Cinnamon Apple Chutney and Sweet Potato Soufflé, garnered the most votes. Congrats Chef Savoie! Check out our interview with him on page 36 where we discuss his recipe and cooking techniques. In addition to naming the top chef of the South, we also randomly selected a voter

While a majority of this issue is about food, be sure to check out some of our favorite fall festivals, including our top pick, The Southern Ground Music & Food Festival headlined by Zac Brown Band. The festival is a combination of eclectic food and live music performances by Willie Nelson, Grace Potter and The Nocturnals, Eli Young Band and many others. Other great festivals include the Kentucky Bourbon Festival, The Epcot International Food & Wine Festival and more, so check out our picks and start planning your trip! I want to thank all of our supporters for making Southern Gaming and Destinations the leader in providing gamblers with insights on the best of what the gaming industry has to offer. I would also like to encourage you to support the properties and companies that support us. If they are in this magazine (ads or editorials), you know they’re great! Also, we always love to hear your feedback so if there is a cool place you want us to write about, let me know. Send me a note at editor@southerngaming.com or call me at 1.877.582.9478. And, don’t forget to sign up for The Comps Club™ by Southern Gaming! For $29 you receive the magazine and tons of coupons to casinos and racetracks throughout the South! Check out more info on page 9 and spread the word! If you can’t be good… be lucky!

| SOUTHERNGAMING.COM

GENERAL MANAGER

G. Douglas Dreisbach MANAGING EDITOR

Roger Angel ASSOCIATE EDITOR:

Rachael Marrillia ACCOUNTING

Peggy Harris CONTRIBUTING AUTHORS

Linda Boyd Beth D’Adonno Eric Floyd John Grochowski Phil Hellmuth, Jr Rachael Marrillia Frank Scoblete Henry Tamburin Matt Willinger Letters to the editor, address changes and other correspondence should be sent to: SOUTHERN GAMING AND DESTINATIONS

640 South Fourth Street Louisville, Kentucky 40202 (502) 583-0333 Fax (502) 583-6487 e-mail: editor@southerngaming.com The goal of this publication is to help drive awareness of the evergrowing popularity of the gaming industry and to assist the gamer in enjoying their gaming experience to the fullest. Southern Gaming and Destinations is published for those who seek the best in gaming and in life, and is produced bimonthly by Bisig Impact Group of Louisville, Kentucky. Copyright 2004 by Bisig Impact Group. All Rights Reserved. This publication is printed by Publisher’s Printing Co., Inc. of Shepherdsville, Kentucky. Postage is paid in Lebanon Junction, Kentucky. Opinions of columnists are those of the authors and do not necessarily reflect the views of the publisher, nor does Southern Gaming and Destinations assume liability for claims of advertisers. POSTMASTER: Send

G. Douglas Dreisbach

GENER AL M ANAGER

Chip Dumstorf

address changes to Southern Gaming and Destinations, 640 South Fourth Street, Louisville, Kentucky 40202.

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Southern Gaming is THE gaming authority of the South, and we prove it by bringing you the latest gambling news, incredible property reviews, insider playing tips, exclusive promotions, upcoming entertainment dates and more! And, don’t forget to check us out online at SouthernGaming.com.

The Shed airs Monday nights on the Food Network. Photo courtesy of the Food Network.

BARBEQUE ON THE BAYOU

foodnetwork.com/the-shed Love eating barbeque on the bayou? Chances are you’ve been to The Shed BBQ & Blues Joint, or at least heard of its signature, award-winning recipes! Started by a brother/sister team, Brad and Brooke, The Shed is a favorite among all barbequelovers. In fact, they’ve received so many rave reviews, Food Network decided to create a show about this one-of-a-kind joint. It’s

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all about great food and sharing it all with family and friends, or as Brooke and Brad like to call them “Shedheads.” Nothing short of great entertainment, you don’t want to miss The Shed! Tune in Monday nights at 10pm/9pm central to meet Brad, Brooke, and all the Shedheads! If you’re planning a visit to the Gulf Coast any time soon be sure to visit one of their three locations!

BETH’S BEST BITES: Great Food Finds of the South FLIGHT RESTAURANT & WINE BAR

39 S. Main St., Memphis TN 901.521.8005 | flightmemphis.com Located just a few blocks from Beale Street and around the corner from the grand Peabody Hotel, Flight dishes a fresh concept, something that doesn’t come down the pike too often in the competitive dining world. Order a flight and you think wine, and this spot does pour samplings of three or more themed sips like Tiny Bubbles and the Chardonnay-centric Nothing to Prove from its sprightly wine list. But the idea carries over to the food menu as well, and it’s terrific. Try the Ocean Flight featuring tempura lobster, crab gratin and coconut crusted shrimp, the Flight of Oysters or the Tuna and Salmon Sashimi Flight. For the main event, try a hefty trio of fresh fish, steak or the cheekily named Feathered, with its offering of chicken and waffles, N.C. Quail and Dumplings, and Muscovy Duck Breast. Naturally, dessert follows suit. You don’t have to order this way – all dishes are available as small plate or full entrées. Flight is fun and the portions are generous, so why not give it a whirl? Enjoy! Beth D’Addono is Southern Gaming’s go-to resource for great food destinations around the countr y. She hasn’t let us down yet, so be sure to check out her recommendations and let us know if you agree! Did you discover a great food find? Send an email to editor@southerngaming.com and let us know why your favorite place should be highlighted in Southern Gaming!

SOUTHERN GAMING’S SUPER SMOKE OUT SET FOR OCTOBER 19

SouthernGaming.com/supersmokeout

The November Nine is set for their final table showdown.

WORLD SERIES OF POKER MAIN EVENT FINAL TABLE SET FOR NOVEMBER 4 IN LAS VEGAS

WSOP.com From the vast sea of 6,353 hopefuls that began a once-a-year voyage costing $10,000, just nine survivors remain to capture the dream of a Main Event bracelet and an $8.3 million payday. They are the finalists of the 2013 World Series of Poker Main Event, otherwise known as the November Nine and consist of an all-star line-up. Among them are Gold bracelet winner Amir Lehavot and two-time winner JC Tran, but the final table also includes World Poker Tour winner Mark Newhouse, former online cash game pro David Benefield, noted European pro Michiel Brummelhuis, and WSOP Circuit grinder Ryan Riess. Tran is not only the biggest name, but he also has the biggest stack, beginning play at the final table with 38,000,000. The next closest competitor is Lehavot with 29,700,000. When play resumes, blinds will be at 200,000/400,000 with an ante of 50,000. For short stack Benefield, that means he will be coming back in the fall with just shy of 15 big blinds in his stack.

Chip counts for the final nine players by seat are:

If you like cigars, bourbon and gambling, we’ve got an event for you! Attend our Super Smoke Out & Poker Tournament on October 19 and enjoy a free cigar, glass of premium Maker’s 46 bourbon and live music from blues legend Turley Richards. All the action overlooks the scenic Ohio River from KingFish Restaurant in Louisville, Kentucky— one of the best outdoor patios in town. Buy in to the Backpack Classic Texas Hold ‘em Tournament benefitting Blessings in a Backpack and you could win cash or a buy-in to our Derby Poker Celebrity Gala in May, a $550 value! See page 51 for more details.

6th – $1,600,792

2nd – $5,173,170

7th – $1,225,224

3rd – $3,727,023

8th – $944,593

4th – $2,791,983

9th – $733,224

5th – $2,106,526

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FACTS & FUN

DID YOU KNOW

2 3 4 5 6

WHAT WAS ZAC BROWN’S OCCUPATION BEFORE HIS SUCCESS IN THE WORLD OF COUNTRY MUSIC? A. Journalist B. Executive Chef C. Electrician D. Freight conductor

WHERE DID CRANBERRIES GET THEIR NAME? A. Their flowers resemble cranes B. Named after the man that discovered them C. The region they were found D. Named after the boy scouts that found them

-RONALD REAGAN

Got a fun quote, joke or fact? E-mail it to jokes@southerngaming.com for your chance to win casino coupons from The Comps ClubTM !

HOW MANY QUARTS OF POPPED POPCORN DO AMERICANS CONSUME EACH YEAR? A. 10 billion B. 23 billion C. 17 billion D. 27 billion

WHAT’S THE OLDEST BREWERY IN THE UNITED STATES? A. PBR B. New England Brewing Co. C. Yuengling D. Samuel Adams

The number of members in the Zac Brown Band

The number of studio albums Zac Brown band has produced

7500

3500 5 The number of feathers turkeys have at maturity

The number of apple varieties grown throughout the world

WHO INVENTED PEANUT BUTTER? A. B. F. Skinner B. George Washington Carver C. Franz Boas D. Albert Einstein

WHICH MONTH IS NATIONAL GRILLED CHEESE MONTH? A. July B. September C. November D. April

“Did You Know” Answers: 1. B-Executive Chef, 2. A-Their flowers resemble cranes, 3. C-17 billion, 4. C-Yuengling, 5. B-George Washington Carver, 6. D-April

“YOU CAN TELL A LOT ABOUT A FELLOW’S CHARACTER BY HIS WAY OF EATING JELLYBEANS.”

| SOUTHERNGAMING.COM

THE SUDOKU PUZZLE

9 2

Up to the challenge? Complete the grid so that each column, row and block of nine squares includes numbers 1 through 9 only once. Sudoku Answers on page 44

7 9 4

Game courtesy of Sudokutoday.com

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F U N I N T H E FA L L

The Sounds, Sights & Smells of Autumn

SOUTHERN EATS& BEATS FALL’S 7 BEST FOOD AND MUSIC FESTIVALS

Southern Ground Music & Food Festival

T IS A CRISP AUTUMN night. You broke out your favorite blue jeans for a beautiful evening, just like this. The smell of a tantalizing home-cooked meal drifts under your nose, and the faint scent of changing leaves soon follows. Fall has arrived!

Brown along with his friend and band chef, Rusty Hamlin, have created a twoday music festival held in two different Southern cities that’s packed with great food and talented musicians. We’ve also taken notes on some of our other favorite southern festivals. Happy Fall!

When summer comes to an end, the pools close, we pull out our sweatshirts, and say “s’long!” to our summer fun until next year. Here at Southern Gaming, we know that the fun lives on! And what better way to welcome the changing colors and brisk temperatures than with bonfires, pumpkin picking and home-style cooking shared with friends and family. Not to mention all of the great fall music and food festivals held throughout the South.

SOUTHERN GROUND MUSIC & FOOD FESTIVAL

With the fun of these fall fests in mind, we decided to share a few of our favorites and the Southern Ground Music and Food Fest made the top of our list! Calling fans of all things tasty, rockin’ and fun, Zac 10 |

SOUTHERNGAMING.COM

September 27-28, Nashville, TN October 19-20, Charleston, SC southerngroundfestival.com Two days of savory southern-style cooking, and a whole mess of talented musicians, in two of the country’s greatest southern cities – Zac Brown Band’s Southern Ground Music and Food Festival is back! This year, they’re kicking things off in Nashville, followed by a second round in Charleston with a performances from top names including, Willie Nelson & The Family Band, Edward Sharpe & the Magentic Zeros, Eli Young Band, Kacey

R ACHAEL MARRILLIA

Musgraves, The Head and the Heart, Grace Potter and The Nocturnals, Fitz and the Tantrums, Band of Horses, and Kenny Rogers, to mention a few. This guy doesn’t mess around when it comes to having a good time! And what is good music without great food to go along with it? Zac Brown and his chef, Rusty Hamlin, hatched the idea together a few years ago, and it was a hit! They’re on their second year in Nashville, and their third in Charleston. Amidst all the busy preparation, we were able to catch up with Chef Rusty before all the festivities began to get some inside information and background about the festival. The idea for an event such as Southern Ground Music and Food Fest all started with Chef Rusty and Zac’s mutual love for food. “We wanted to make the food just as important as the music,” Chef Rusty told us in his interview. With Rusty’s extensive culinary experience, and Zac being a

Left: Zac Brown and Chef Rusty preparing a Southern favorite. Right: Attendees of the Kentucky Bourbon festival enjoy live jazz and great bourbon.

talented chef himself, it makes perfect sense why this duo went for it. They’ve been looking for ways to incorporate food into all things Zac Brown Band that includes a series of “Eat and Greets” with fans, “...As as way of bringing the fans closer to the music using food,” Chef Rusty explains. “This way, the fans aren’t nervous, the pressure is lessened and instead of a 15 second hello and a photo, a meal is shared with their favorite artist.”

who comes to the festival will be well served and in a timely manner. They do their best to make sure everyone has a great time, and leaves with a full, happy stomach. You might even see some original recipes from Zac at the festival!

For those looking for a once-in-a-lifetime experience, Zac has conceptualized the Front Porch Stage Box tickets. These ticket holders will get to sit stage-side and enjoy a meal prepared from an exclusive menu that Chef Rusty crafted by Chef Rusty Hamlin himself! “It’s a really cool situation,” Rusty “TWO DAYS OF SAVORY explains. “The band SOUTHERN-STYLE COOKING, could literally be a foot away from you AND A WHOLE MESS OF while you’re eating TALENTED MUSICIANS, IN TWO dinner and they’re OF THE COUNTRY’S GREATEST playing music, it’s just very cool.”

And you better believe w i l l prov ide some a ma z ing mea ls! “ I a m t h e g r e at a nd powerful Oz of all the food [at the festival].” Chef Rusty oversees all of the vendors and approves everything being served to fans. SOUTHERN CITIES – ZAC Rusty uses local and This year Zac BROWN BAND’S SOUTHERN regional ingredients, inv ited a l l of bringing out authentic GROUND MUSIC AND FOOD the bands on his f lavors and making Southern Ground FESTIVAL IS BACK!” a con nec t ion w it h label, inc lud ing the surrounding Levi Lowery and Blackberry Smoke, community. “You want your product among others. Kris Tanner with the to be fresh, and you want to support Southern Ground Music and Food Fest local farmers and businesses. I’m a huge tells Southern Gaming, “It’s a great way for supporter of using regional products.” Zac to showcase artists that he supports The guy that takes care of all the Zac with his label, and it also allows bands to Brown Band’s culinary needs is serving share the stage with other artists.” you, so rest easy knowing you’re in good hands at Southern Ground Music and To round out both nights, following suit Food Fest! He assures us that everyone from previous years, Zac Brown Band

will perform “super sets” with special sitin performances. This year, John Fogerty and Jason Mraz will be there alongside Zac Brown Band. There is an act for every music lover, and a taste for every palette— making Southern Ground our top pick for an incredible music and food experience. Tickets are going fast so don’t wait another minute! Prices range from $150-$200 depending on the venue and number of days you plan on attending the festival. With a lineup like this one and home cooked meals waiting for you, we know you won’t be able to resist buying a ticket and headin’ down to Southern Ground! KENTUCKY BOURBON FESTIVAL

September 17-22, Bardstown, KY 1.800.638.4877 kybourbonfestival.com Come discover beautiful Bardstown, the Bourbon Capital of the World, at the Kentucky Bourbon Festival! Six full days of smooth bourbon, delicious food and great entertainment, with a healthy dose of Kentucky hospitality thrown in for good measure. There is fun for all ages with balloon glows, ghost tours and tastings, so bring the whole family. If you’re interested in something more upscale, this festival has that option too with the Bourbon, Cigars & Jazz event on Friday, September 20. Enjoy an evening of fine cigars, bourbon and delicious food, accompanied by New Orleans-style music to really liven up the night in true Mardi Gras fashion. The SOUTHERNGAMING.COM

5 FABULOUS FESTIVAL TIPS: 1. Wear comfortable clothing 2. Determine a convenient meeting place for your group 3. Bring a blanket or ground covering you don’t mind leaving behind or getting dirty 4. Read the rules: If you can bring water bottles, freeze a few the night before and bring them along 5. You are going to be with your ‘neighbors’ for a while so make friends Fans take in the beautiful surroundings at Euphoria in Greenville, South Carolina.

dress code is cocktail attire and tickets are $90 per person. On Saturday, September 21, you can also enjoy The Great Kentucky Bourbon Tasting & Gala – the signature event of the Kentucky Bourbon Festival, and a Bourbon lover’s dream! Begin the evening by sampling the finest Kentucky Bourbons from eight distilleries and two brands, with a chance to meet Master Distillers and Ambassadors. Tantalize your taste buds with a gourmet Kentucky meal and a specialty dessert. Guests must be 21 years of age or older. Reservations are required. Tickets are $140 per person and the dress is formal, black tie only. Come celebrate the spirit of Kentucky at The Kentucky Bourbon Festival! MUSIC CITY EATS

September 21-22, Nashville, TN musiccityeats.com Held in the historic venues and outdoor spaces of downtown Nashville, Music City Eats is making its debut this year, offering an authentic, fresh and inspiring experience that will have even the most discriminating gourmet critics coming back for more. For two delectable days, the nation’s top chefs, along with wine, spirit and beer purveyors will join the region’s epicurean heroes to entice your senses with local farm and restaurant selections, while surrounded by great live music. Sample the best of high and low cuisine at the Flavors of Nashville, featuring fabled Music City favorites from 25 of the region’s top restaurants. Wash it all down with sips from over 40 distinguished wine, beer and spirits exhibitors. Savor 12 |

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signature dishes by celebrated chefs including Giada De Laurentiis and Trisha Yearwood at Saturday’s Harvest Night event presented by CITI, a veritable farm-to-table extravaganza. Last but not least, Petty Fest Nashville is an all-star review of the legendary music of Rock and Roll Hall of Famers, Tom Petty and the Heartbreakers. The night will be hosted by Kings of Leon and the Cabin Down Below Band, along with several other special guests. Kick back, sip, savor and enjoy. EUPHORIA

September 26-29, Greenville, South Carolina euphoriagreenville.com The name says it all! Founded in 2006 by platinum-selling singer/songwriter, Edw in McCa in and restaurateur, Carl Sobocinski, Euphoria educates, entices, enlightens and entertains. This highly anticipated weekend-long event includes exclusive tasting events, cooking demonstrations and wine seminars, as well as multi-course dinners and live musical performances. Dedicated to excellence, Euphoria features domestic and international wines, celebrity chefs, master sommeliers and national recording artists. Greenville, situated at the foothills of the Blue Ridge Mountains, stands out with its award-winning downtown, vast entertainment options and diverse population. In support of the community, proceeds from Euphoria fund the charity Local Boys do Good, which was created to benefit local non-profit organizations.

New events for 2013 include a whole-hog roast, a food truck traffic jam, a wine auction and reserve tasting, and a “Night in Paris” progressive dinner. The signature event, Taste of the South, will feature singer/songwriter Kim Carnes. True foodies won’t want to miss the ultimate VIP event – The Sunday Supper featuring a family-style dinner. Tickets to Euphoria range from $45 for a single event, to $795 for the full VIP experience. TERRAVITA

October 10-12, Chapel Hill, NC terravitaevent.com At TerraVita’s Grand Tasting on The Green, there is no doubt you will encounter seriously delicious food prepared by more than two dozen of the very best chefs in North Carolina, along with fantastic sustainably-produced beverages from all over the world – wines, microbrews, coffees and spirits – that communicate an essence of their terroir. All the participants are known and celebrated for their outstanding reputations and chosen for their devotion and allegiance to quality. In addition to amazing chefs and food artisans, the event will include international wineries, beverage producers, and microbreweries dedicated to using biodynamic, organic and environmentally sustainable practices. More than 80 biodynamic, organically grown and natural wines, a half dozen sustainably produced microbrews, and select organic coffee producers and distillers will offer samples! This year, expect to enjoy amazing food and drinks all along the

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Left: Firing up the grill at Music To Your Mouth. Right: Wine and cheese appetizer at Epcot International Food & Wine Festival. Below: Fans enjoying themselves at Epcot.

way! And, TerraVita is well invested in the community needs. A few organizations the festival gives back to include, Carolina Farm Stewardship Association, Culinary Historians of Piedmont (CHOP NC), the Carrboro Farmers’ Market, Cystic Fibrosis Foundation, and TABLE, an organization dedicated to serving hungry children in the local community. MUSIC TO YOUR MOUTH

November 19-24, East Coast, Palmetto Bluff, South Carolina musictoyourmouth.com/ Events-Tickets.asp Get your belly ready for the seventh helping of Palmetto Bluff ’s Music To Your Mouth Festival. Once again the best and the brightest chefs will gather for a singular lip-smacking experience, right in the spectacular South Carolina Lowcountry. The festival includes with special events like a traditional “Kiss the Pig” oyster roast and classes taught by top chefs. Wash it all down with world-class wines, spirits, craft beers and locallyroasted coffees while listening to great blues, jazz and southern music over the May River. The festivities will kickoff on Tuesday evening with an invite-only progressive dinner and sponsor soiree with five days of culinary showdowns, blending and cooking classes, river cruises, tailgating parties and plenty of late-night 14 |

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revelry by the fire pits. The Music To Your Mouth festival is the annual culmination of Palmetto Bluff’s yearlong food and wine program by the same name that highlights seasonal offerings and Southern cultural influences through monthly themed wine and dinner pairings. Whether you come for a day or go “whole hog,” this year’s Music To Your Mouth is destined to be the best festival yet! EPCOT INTERNATIONAL FOOD & WINE FESTIVAL

September 27-November 11 Walt Disney World, Orlando, Florida disneyworld.disney.go.com/eventstours/epcot/epcot-internationalfood-and-wine-festival/

Savor a diverse assortment of international f lavors as you set out on a culinary adventure. Satiate your hunger and thirst with fresh food, incredible wine and craft beers from a host of cosmopolitan marketplaces. Enjoy the tasting seminar, attend book and bottle signings, and experience chocolate like never before. Soak up the rock ing sounds at an outdoor concert series, featuring nightly performances from a sizzling line-up of popular musical acts as you “Eat to the Beat.” From tantalizing tastes and their best accompanying bubblies to celebrity chef demonstrations hundreds of delicious surprises await—only at the Epcot International Food & Wine Festival!

PLAYER STRATEGY

CASINO KNOWLEDGE: Q&A with John G. by

JOHN GROCHOWSKI

I used to play double-deck blackjack at a couple of casinos near me. Neither one has double-decks anymore. The double-deck games used to be dealt with all cards face up except the dealer’s down card, just like six-deck games. Now I travel around a lot, and sometimes find double-deck blackjack. Only the games I find now are dealt with all the cards face down, except the dealer’s up card. Is there any advantage or disadvantage to the way the cards are dealt, face down or face up? A. For most players, it makes no difference. Those who count cards might have an easier time spotting everything if the cards are dealt up, but other players’ cards don’t enter into decisions for basic strategy players. A potentially bigger issue is that many of today’s double-deck games pay only 6-5 on blackjacks instead of the 3-2 that had been the standard for generations. Dropping the payoff to 6-5 adds 1.4 percent to the house edge. You’re almost always better off at a game with more decks that pay 3-2 on blackjacks than to pay that 1.4 percent price for the 2-deck experience.

Q. I was playing slots on a Facebook app, and I watched in amazement as reel symbols turned from one thing to another as they were rolling past. It wasn’t just the [video] reel rolling, I actually saw a dolphin change into a 10 and some other symbols flip. Is that legal? How does it change the odds? A. The randomness standards that apply to casino slot machines do not apply to free-play games such as those on Facebook apps or other non-wagering games available to Americans. That being said, it is possible to program a game to behave in that way without it having any detrimental affect on the odds of winning. What you see on the video reels is just a user-friendly interface, a visual representation of the game really being played internally on the random number generator. It makes no real difference if the display gets to the randomly selected symbol by rolling other symbols off the screen or by just changing one symbol to another. Nevertheless, on a wagering game, changing symbols would raise trust issues. On a free game, that’s less of a problem.

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CASINO DINING GUIDE A

NS ATI O

2 013 by

SOUTH E R N GAM I NG

PPETIZERS

what do you look for? Keep in mind, theyâ&#x20AC;&#x2122;re not intended to eliminate your appetite, but rather, stimulate it. Do you enjoy sampler platters that include a little bit of everything? Do you like to start off with some fresh seafood, like jumbo lump crab cakes or shrimp cocktail? Are you a fried food fanatic who loves indulging in tasty starters like fried pickles and fried green tomatoes? Are you willing to try obscure specialties like Alligator Pate or Octopus Salad? Or, do you prefer to keep things light and simple with a traditional cheese plate? Explore our top appetizer picks, whichever you choose, we guarantee it will be a hit! WHEN IT COMES TO ORDERING AN APPETIZER,

Besh BBQ Shrimp

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paté all wrapped in puff pastry and baked to golden brown perfection.

St. Louis is famous for toasted ravioli.

OCTOPUS SALAD | $17 Charleston Grill, Charleston, SC (843) 577.4522 charlestongrill.com Features heirloom cherry tomatoes, lemon, parsley, capers and Petite Mache. ALLIGATOR PATE | $10 The Wash House, Point Clear, AL (251) 928.4838 washhouserestaurant.com Sourdough crostini, Chilton County peach chutney and arugula. FOIE GRAS | $14 Jack Fry’s, Louisville, KY (502) 452.9244, jackfrys.com Hudson Valley foie gras, country ham, Johnny Cake, elderberry and blackberry preserve FRIED PICKLES | $6 Hollywood Café, Robinsonville, MS (662) 363.1225 thehollywoodcafe.com BESH BBQ SHRIMP

Besh Steak at Harrah’s New Orleans (800) 342.7724 harrahsneworleans.com Where the tangy taste of the south meets coastal, bite-size, culinary delights. If you find yourself in the French Quarter, you can’t go wrong with Besh’s take on this traditional New Orleans staple! MOROCCAN SPICE RUBBED LAMB CARPACCIO | $15 Fire Steakhouse at Wind Creek Casino & Hotel, AL (866) 946.3360 windcreekcasino.com A unique twist on a dish that originated in Venice in the 1950’s, this blend of spicy lamb and the subtle salty flavor of the carpaccio is sure to please.

balsamic ($7.95); Gulf Shrimp Penne: Pasta tubes tossed in fresh marinara and sautéed garlic shrimp with a touch of Pinot Grigio and baked and topped with plum tomato, basil and Parmesan cheese ($17.95). KOBE BEEF WELLINGTON | $19 Jack Binion’s Steakhouse Horseshoe Casino (Southern IN) (866) 676.7463 horseshoe-indiana.com Premium Kobe beef, coated in a combination of mushrooms, onions and a house-prepared

The recipe that put Hollywood Cafe on the map! People come miles around to sample these dill pickles that have been breaded and deep fried to give the perfect crunch! TOASTED RAVIOLIS | $10 Charlie Gitto’s, St. Louis, MO (314) 772.8898 charliegittos.com Ravioli stuffed with ground beef and cheese that has been breaded and deep fried to golden perfection, served with a side of house made marinara sauce. A true St. Louis original!

Kobe Beef Wellington

COSTA CUCINA SAMPLER | $14.95 Costa Cucina Italian Restaurant IP Casino Resort Spa, Biloxi, MS This dish is a delightful blend of Italian and Gulf Coast ingredients, and is always a hit when guests arrive hungry and need something quick. This sampler includes popular selections of handcrafted meatballs, calamari fritti, Gulf Coast bread topped with seafood, and bruschetta. Also consider: Crispy Italian Cheese: Creamy garlic & herb cheese breaded and fried served with crostini, pesto and SOUTH E R N GAM I NG.COM

SURRYANO HAM | $15.95 Elizabeth on 37th, Savannah, GA (912) 236.554 elizabethon37th.net/appetizer.htm Virginia country ham thinly sliced with Fontinella cheese, grilled Vidalia onions, and pecan-pimiento sauce. OYSTERS BIENVILLE | $18 Half Shell Oyster House Gulfport: (228) 867.7001 Biloxi: (228) 432.5050, halfshelloysterhouse.com Fr e s h- s hu c k e d o y s t e r s to p p e d w it h herbs, mushroom, crab, shrimp, bacon a nd Ita l ia n breadcr umb mi x t u re a nd ba ked w ith Pa rmesan cheese on top. Fried Green Tomatoes

FRIED GREEN TOMATOES | $9 MacK & Kate’s Café, Franklin, TN (615) 591.4104 mackandkatescafe.com

Cheese Plate with Savannah Bee Honeycomb, Seasonal Fruit from the Olde Pink House

Ser ved w ith pimento goat cheese and homemade Chow Chow. CRISPY DUCK CONFIT | $12 Steel Magnolias Valdosta, GA (229) 259.0010 steelmagnoliasrestaurant.com Served with creamy grits, blue cheese and blackberry marmalade.

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CHEESE PLATE WITH SAVANNAH BEE HONEYCOMB, SEASONAL FRUIT | $12.95 The Olde Pink House, Savannah, GA (800) 554.1187 plantersinnsavannah.com/savannah-dining.htm A combination of both soft and hard cheeses of different ages and flavor profiles paired with the freshest local and seasonal fruits.

WORLD FAMOUS ST. ELMO SHRIMP COCKTAIL | $15.95 St. Elmo Steak House, Indianapolis, IN (317) 635.0636 stelmos.com Five Jumbo Shrimp with plenty of fiery sauce.

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IN THE KITCHEN:

An Appetite for Appetizers

CRAB AND PIMENTO CHEESE DIP (makes 2 cups; serves 4) 1 tablespoon butter 1 cup finely minced onion ½ cup finely minced celery 1 tablespoon finely minced garlic 2 tablespoon heavy cream 8 ounces cream cheese (room temperature) 1 pound lump crabmeat (gently picked over for shell and drained) 5 large roasted red peppers – peeled, seeded and finely minced 1 ¼ pound grated sharp yellow cheddar cheese ¼ cup grated Parmesan cheese

CHEF BRYAN “HEATH” LANIER Fairbanks Steakhouse Hollywood Casino, Tunica, Mississippi 1.800.871.0711, hollywoodcasinotunica.com

ABOUT THE CHEF: With nine years of culinary experience, Chef

Heath hails from New Orleans, Louisiana and knows the Cajun and Creole secrets that make New Orleans famous. He infuses a unique Creole twist to standard American steakhouse cuisine, creating dishes that guests clamor for. He says this is “a winning combination” and the flavor blend is excellent. It is creamy, filled with crabmeat and has the perfect kick from the roasted red peppers (pimentos). The recipe is easy to follow and since everyone loves crabmeat it should be a hit at any gathering!

Dash of salt, freshly ground pepper and Creole seasoning

1. Heat butter in a heavy bottom skillet over medium heat. Add the onion and garlic, sauté for 2 minutes, stirring to prevent browning. 2. Add heavy cream and stir to combine. 3. Add cream cheese, salt, freshly ground pepper and Creole seasoning. Whisk until cream cheese is melted and smooth. 4. Remove from heat and let mixture cool for 10 minutes. 5. Place mixture in an au-gratin dish and gently fold in cheddar cheese, Parmesan cheese, red peppers and lump crabmeat. 6. Bake at 350 degrees for 15 minutes. 7. Serve with favorite dipping chips or toasted French bread.

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PLAYER STRATEGY

BLACKJACK: Tips on Pair Splitting

AIR SPLITTING IN BLACKJACK IS A way for players to reduce the house edge against them. However, this often favors the casino because most players split pairs recklessly or rely on hunches without proper strategy. However, it doesn’t have to be this way.

The casino rules for pair splitting are easy. If you’re dealt two cards of same value, you have the option to split them into two separate hands, each with its own wager. Say you bet $10 and are dealt a pair of 3s, your initial hand totals 6. You could either play the hand as a 6 and draw additional cards, or you could make another $10 bet and split the 3s into two hands (each hand starting with a 3). Unlike doubling down, you can’t split a pair for less money than your original bet. Meaning, if your initial bet is $10, you must put up another $10 on each additional hand. Most casinos allow players to resplit, meaning you can split your cards more than once. Say you bet $10 and are dealt a pair of 6s; you bet another $10 and split, and you draw another 6. You can split again, and you would have three $10 bets riding on three independent hands, each starting with a 6. Some casinos also allow players to resplit twice, for a total of four hands (the original split plus two more resplits); whereas other casinos limit players to only one resplit, for a total of three hands (the more times you can resplit, the better it is for you). The rules for splitting aces can differ from one casino to another. Most casinos will allow you one hit per split ace (meaning, you can’t resplit, which hurts you if you draw another ace to a split ace, as you’re now stuck with a 12). Casinos with more liberal rules may allow players to resplit aces. Most casinos will also allow you to split any two cards with a value of ten (e.g., Jack-Queen or 10-King), but splitting 10-value cards is one of the worst possible plays. Many players think they have a blackjack if they draw a 10 or picture card to a split ace. Not so. You’ll have 21, but you’ll be paid even money (assuming the dealer doesn’t have a blackjack or 21). You get a 3-2 blackjack bonus payout only when the first two cards dealt to a hand total 21. There are three reasons why you should split pairs, instead of using an alternate strategy. Always split when: 22

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H E N R Y TA M B U R I N

1. You w i n mor e mone y on a v e r a g e (bold strategy). 2. Yo u l o s e l e s s m o n e y o n a v e r a g e (defensive strategy). 3. You turn a potential losing hand into a winning hand (offensive strategy). BOLD STRATEGY

You’re already favored to win money if you don’t split, but if you do you’ll win even more. Say you’re dealt a pair of 9s and the dealer’s upcard is a 6. With a $10 initial bet, you can expect to win $2.81 on average if you stand with 18. But if you split the 9s you can expect to win $4.64 on average. Therefore, splitting the 9s against the dealer’s 6 is more profitable by $1.83. DEFENSIVE STRATEGY

This strategy of betting more to cut your losses is often confusing. Say you’re dealt a pair of 7s against a dealer 2. A 14 is a lousy hand. If you stand, you can expect to lose $2.89 cents on average, meaning you will lose money in the long run. Say you split the 7s and play two hands, starting with a 7 on each. You can expect to lose only $1.20 on average. So is it better to lose $2.89 by standing or $1.20 by splitting? Go with the play that cuts your losses. OFFENSIVE STRATEGY

This turns a potential losing hand into a winner. Say you’re dealt a pair of 7s against a dealer 6 upcard. If you stand on 14, you can expect to lose $1.56 on average. But if you split the 7s you can expect a net profit of $2.49 on average. By going on the offensive and splitting, you’ve turned a hand with a $1.56 deficit into a $2.49 profit, for an overall gain of $4.05. The following is strategy for a typical six-deck game, where the dealer must hit soft 17 and double down after pair splitting is allowed. • Split 2s, 3s and 7s when the dealer shows a 2 though 7 upcard • Split 4s when the dealer shows a 5 or 6 upcard • Split 9s when dealer shows a 2 though 9 except 7 • Always split 8s and Aces no matter what the dealer’s upcard is • Never split 5s and 10s

Henry Tamburin is a blackjack and video poker expert. He is the host of smartgaming.com and editor of Blackjack Insider newsletter (for a free three-month subscription, visit bjinsider.com/ freetrial). For a free copy of his Casino Gambling Catalog, which contains books, strategy cards and software for casino players, call 1.888.353.3234 or visit smartgaming.com.

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CASINO DINING GUIDE

NTRÉES

WHEN IT COMES TO THE MAIN COURSE, these dishes are some of the tastiest we’ve ever tried. From classic favorites like

The Brown Hotel’s famous Hot Brown, and seafood dishes with a twist like a Mediterranean Greek Grouper and Miso Marinated Black Cod, to interesting oddities like Lobster Mac & Cheese and Pork Chop with Apple Cinnamon Chutney, the options are endless. And of course, there are always delicious Southern staples to consider, like fried chicken, shrimp and grits, or a full slab of ribs. Check out all the excellent entrées we’ve suggested, we know you’ll be more than satisfied. LOBSTER “MAC & CHEESE” | $22.95

The Steakhouse at Indiana Grand Racing & Casino, Shelbyville, IN 1-877-386-4463 indianagrand.com This comfort food classic gets a new seafood twist with the addition of succulent Maine Lobster and a combination of five different cheeses. Taking two guest favorites and combining them into one— you can’t go wrong with this unique mac and cheese! Also consider: New York Strip Gorgonzola Crusted ($21.95); Sliced Tomato Carpaccio ($5.95).

Double Cut Dry Aged Rib Eye From Beau Rivage

DOUBLE CUT DRY AGED RIB EYE | $130

BR Prime at Beau Rivage Resort & Casino Biloxi, MS (888) 567.6667 beaurivage.com This double cut ribeye is dry-aged 28 days. The flavor is significantly enhanced by the dry aging, then it is pan roasted to perfection. 24

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The dish is carved tableside and served with Chorone sauce (a béarnaise sauce with tomato). The portion size easily serves two. We suggest pairing it with French green beans and duck fat fries. Also consider: St. Marks Florida Gulf Red Snapper with Crawfish and Champagne Saffron Cream Slow Cooked Organic Chicken - truffle and parmigiana stuffed.

Lobster Mac & Cheese

Chairman’s Porkchop

CHAIRMAN’S PORK CHOP WITH CINNAMON APPLE CHUTNEY AND SWEET POTATO SOUFFLÉ | $15.99

Vista at Delta Downs Racetrack Casino Hotel, Vinton, LA (800) 589.7441 deltadowns.com Guests love this savory 12-ounce, bone-in, char-grilled pork chop topped with a unique cinnamon apple chutney sauce and served with a sweet potato soufflé and steamed asparagus. The unusual combination of flavors in this entrée keeps guests coming back for more! After all, what’s more Southern than a good grilled pork chop and sweet potatoes? Also consider: Crab Stuffed Jumbo Portobello Mushroom at The Lookout Restaurant ($13.99); Apple Crostada served with homemade vanilla ice cream ($7.99). MEDITERRANEAN GREEK GROUPER | $29

Nolan’s Restaurant, Gulf Shores, AL (251) 948.2111 nolansrestaurant.com Baked in olive oil and lemon with broiled tomatoes, onions and mushrooms with feta cheese and kalamata olives.

SHRIMP & GRITS | $15

BLACKENED NEPTUNE | $35

VIBE Surf, Turf & Roll at Hard Rock Hotel & Casino, Biloxi, MS (228) 374.7625 hardrockbiloxi.com

Cavanaugh’s at Tropicana, Evansville, IN 1-800-342-5386 tropevansville.com

Regionally this is a favorite, but prepared in VIBE’S fashion with a mixture of special spices, four cheeses and Tasso ham, this dish picks up a whole new array of flavors that makes the palate dance. Staying true to their roots and community influence, only fresh local jumbo shrimp are used. Locals rave about it and out of town visitors come back for it, so don’t miss out! Also consider: Braised Beef Short Ribs; or the Dynamite Lobster.

Two 3-ounce tournedos of beef over a bed of Yukon gold potatoes with three shrimp a nd c r a bme at , a nd f i n i s he d w it h a Choron sauce.

VEAL CHOP | $46

Mignon’s Steak & Seafood at Palace Casino, MS (800) 725.2239 palacecasinoresort.com This 14-ounce chop is served with Shiitake mushrooms, Marsala demi-glace and herbed Fingerling potatoes.

The Blackened Neptune from Cavanaugh’s SOUTH E R N GAM I NG.COM

Full Slab of Ribs from Pappy’s Smokehouse

MISO MARINATED BLACK COD | $32

THE HOT BROWN | $22

Chicago Steakhouse at Gold Strike Resort Casino, Tunica, MS 1-888-245-7829 goldstrikemississippi.com

The English Grill, The Brown Hotel Louisville, KY (502) 583.1234 brownhotel.com

The quality of the fresh fish, ingredients and beautiful presentation make this entrée a must-try. The combination of flavors blends well with a universal palate offering, and wellrounded finish with every bite. Also consider: Pan Seared Chilean Sea Bass with Spaghetti Squash, Roasted Garlic & Fennel Puree and Chicken Scaloppini with Stuffed Morels and Arugula Salad.

A Louisville tradition since 1926, the Original Hot Brown includes roasted turkey breast and toast points covered with Mornay Sauce and Pecorino Romano Cheese, baked golden brown, and finished with bacon and tomatoes.

FULL SLAB OF RIBS | $21.99

Pappy’s Smokehouse, St. Louis, MO (314) 535.4340 pappyssmokehouse.com The house specialty, dry-rubbed and slow smoked over apple and cherry wood; served with two sides. The Hot Brown

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Bon Ton Café, New Orleans, LA (504) 524.3386 thebontoncafe.com

SURF AND TURF | $24

William B’s Steakhouse Sam’s Town Hotel & Casino (LA) (877) 429.0711 samstownshreveport.com Any of our signature steaks paired with your choice of fried or grilled shrimp, jumbo lump crabmeat or lobster tail. SEAFOOD GUMBO | $12

Mary Mahoney’s Old French House, Biloxi, MS (228) 374.0163 marymahoneys.com Whether you are from Biloxi or Boston, chances are you have heard about Mary Mahoney’s Old French House and their famous Seafood Gumbo. If not, it sits across the street from the Beau Rivage and Hard Rock Casino in Biloxi. You owe it to yourself to stop in this gem of a restaurant.

CR AW FISH ETOUFFEE, PARSLEY BUTTERED RICE | $24.50

Crawfish Etouffe with Parsley Buttered Rice

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IN THE KITCHEN: Enticing Entrée

COSTA SEA BASS

6 ounces sea bass filet (4 each) Salt & pepper (to taste) 2 tablespoons olive oil

Seafood Cream Sauce 2 tablespoons olive oil ½ ounce fresh minced garlic 2 ounce 50/60 shrimp 1 ounce sundried tomatoes 2 tablespoons pinot grigio 1 cup heavy cream 1 ounce jumbo lump crabmeat Salt & pepper (to taste) Fresh chopped parsley (garnish)

Lobster Risotto ½ teaspoon fresh garlic/shallots 1 quart lobster stock ½ quart heavy cream Parmesan cheese (to taste) Salt & pepper (to taste)

CHEF TREMAYNE DAVIS

Costa Cucina IP Casino Resort & Spa, Biloxi, Mississippi 1.800.946.2847, IPBiloxi.com ABOUT THE CHEF: Chef Tremayne Davis loves to cook, and with 12

years of culinary experience, it’s safe say he’s pretty good at what he does. And while he traditionally enjoys preparing Southern food, he really just has a passion for food in general. It makes him happy knowing that the dishes he creates bring smiles to peoples’ faces. The guests he serves often come back for more and bring their friends. This Costa Sea Bass is a delicious recipe that is universally enjoyed and fun to prepare.

4 ounces risotto 1. Season fish on both sides with salt and pepper. Heat skillet with olive oil and sear fish on both sides for about 2 minutes. Cook fish in the oven for about 10 minutes at 350°. 2.For sauce, add olive oil to second skillet and heat to medium hot. Add garlic, shrimp and sundried tomatoes. When half cooked, add white wine and cook down for one minute. Add heavy cream. Let it reduce until it starts to thicken. Add salt & pepper to taste and then fold crabmeat into sauce. Garnish with parsley 3.For risotto, heat a pan, add garlic and shallots. Sauté with olive oil for 1 minute. 4.Stir in the rice and lobster stock; stir until rice is done. Put rice on a sheet pan and set aside for serving. 5.To plate, put rice in a skillet with heavy cream & parmesan cheese; heat until rice is warm. Salt & pepper to taste. Place risotto in the center of a pasta bowl; place sea bass on top of the risotto. Top with the seafood sauce. Garnish with parsley.

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Boyd Gaming would like to congratulate Southern Gaming’s

2013 Culinary King of the South

Chef David Savoie Delta Downs Vinton, LA

Vista is Delta Downs’ latest restaurant. Located in the promenade right across from all of the exciting gaming action, the Vista offers our guests fine cuisine prepared by our award-winning chefs. Guests will enjoy a selection of steaks, seafood, pasta and more. To finish their dining experience guests may choose delectable desserts from a truly unique menu.

Stop by and meet the “King” and try the Winning Recipe

CHAIRMAN’S PORK CHOP with Cinnamon Apple Chutney and Sweet Potato Soufflé

Come by and visit any of our great chefs Sam’s Town Tunica, MS

If you’re looking for fine dining in a casual atmosphere then you’ll feel right at home at Twain’s Steakhouse at Sam’s Town. Twain’s features more than just great steaks enjoy fresh seafood like Alaskan King Crab, mouthwatering pasta creations and decadent deserts. You’ll also enjoy the wine list, specialty cocktails and cigar selection.

Chef Kelvin Reed

Sam’s Town Shreveport, LA

If steaks and seafood are your idea of a perfect meal, William B’s Steakhouse is the fine dining spot you don’t want to miss. The elegant and comfortable ambiance, with impeccable service to match, truly makes this a memorable experience.

Chef Cedric Williams

Biloxi, MS Unrelenting in standards, thirty-two prepares USDA prime cuts of beef and the freshest seafood in inspiring ways. The gorgeous views from the tallest building in Mississippi are on the house.

Chef Matthew Kalinikos

CASINO DINING GUIDE

ESSERTS

WHETHER OR NOT YOU HAVE A SWEET TOOTH, everyone can appreciate a great dessert and deserves to indulge every once

in a while. And if you’re feeling especially bold, you could even try ordering your dessert first, because trust us, these savory sweets are worth every bite. From White Chocolate Bread Pudding, Blackberry Tart, and Pineapple UpsideDown Cake, to Peaches n’ Cream Soufflé, Chocolate Mousse, and Hazelnut Chocolate Cake – our mouths are already watering just imagining all the decadent choices.

Chocolate Dream

CHOCOLATE DREAM | $10

Thirty-two Restaurant IP Casino, Resort, Spa, Biloxi, MS (888) 946.2847 ipbiloxi.com

Canoe’s Cracker Jack Dessert

PEACHES ‘N CREAM SOUFFLÉ | $12

JOHNNY RABBIT SPECIAL | $5.59

Circa 1886, Charleston, SC (843) 853.7828 circa1886.com

Crown Candy, St. Louis, MO (314) 621.9650 crowncandykitchen.net

Vanilla bean anglaise and toasted almond ice cream.

Fresh banana malt with whipped cream, nuts and nutmeg.

BLUEBERRY SOUFFLÉ, POPCORN ICE CREAM & CARAMEL CORN | $

CANOE’S CRACKER JACK DESSERT

Bacchanalia, Atlanta, GA (404) 365.0410 starprovisions.com Chocolate Grotto, Salted Caramel, and Pretzel Dust

Canoe, Atlanta, GA (770) 432.2663 canoeatl.com Ice cream and Cracker Jack mixture garnished with large pieces of Cracker Jack, and served with a little bit of Chantilly Cream and a touch of Salted Caramel Sauce.

This dessert is a chocolate lover’s dream! A smooth blend of Chocolate Mousse and Praline, Chocolate Cake and Caramel layers, with a Chocolate Ganache and Oreo Crust, makes for a great f inale to a wonderful experience at this gem of a restaurant! Also consider: Cowboy Steak: Bone-in 20 oz. Rib Eye Steak - A Southern Favorite ($55); Summer Salad with Baby Lettuce, Nueske Applewood Bacon, Roasted Tomatoes, Spring Radishes, Rye Bread Croutons, Point Reyes Bleu Cheese and Homemade Bleu Cheese Dressing ($11) APPLE DUMPLING WITH ICE CREAM | $5.95

Blues City Café, Memphis, TN (901) 526.3637 bluescitycafe.com Baked apple wrapped in pastry and seared with butter in a cast iron skillet; drizzled with cinnamon & served with vanilla ice cream. 32

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Peaches ‘n Cream Soufflé

Pineapple Upside-Down Cake from Cochon Restaurant

WHITE CHOCOLATE BREAD PUDDING | $

Blue Bayou at Silver Slipper Casino, MS (866) 775.4773 silverslipper-ms.com Made fresh and finished with rum sauce vanilla ice cream. SORGHUM COOKIE | $6

Harvest, Louisville, KY (502) 384.9090 harvestlouisville.com Two oversized sorghum cookies stuffed with homemade vanilla ice cream and rolled in candied bacon for a unique combination of salty and sweet!

HAZELNUT CHOCOLATE CAKE | $

BLACKBERRY TART | $9

Circle City Sweets, Indianapolis, IN (317) 632.3644 circlecitysweets.com

Baileyâ&#x20AC;&#x2122;s Chocolate Bar, St. Louis, MO (314) 241.8100 baileyschocolatebar.com

Layer cake with chocolate sponge cake, hazelnut dacquoise, chocolate mousse and hazelnut mousse.

Served warm with lemon sage ice cream.

Sorghum Cookie

PINEAPPLE UPSIDE-DOWN CAKE | $8

Cochon Restaurant, New Orleans, LA (504) 588.2123 cochonrestaurant.com Served with coconut-lime sorbet & dulce de leche.

SOUTH E R N GAM I NG.COM

IN THE KITCHEN: Decadent Dessert

SASSY, SOUFFLÉ OF CHOCOLATE Ingredients 6 ounces flour 6 ounces melted butter 1 cup milk 1 cup granulated sugar 2 egg yolks 2 tablespoons chocolate sauce 1 teaspoon vanilla extract 1 tablespoon cocoa powder 6 egg whites

Equipment needed Pots (2) Mixing bowl Whisk Spoons (2) Mixer with whisk attachment (for egg whites)

CHEF GARY MCGAHAN, CC, CPC Grill Café Wind Creek Casino & Hotel, Atmore, Alabama 1.866.946.3360, windcreekcasino.com/Dining.aspx

Medium bowl (for transferring roux into) Small bowl (for beating egg yolks) Ramekins (6) Plates (4) Spoons (6)

ABOUT THE CHEF: Chef Gary McGahan loves to prepare desserts. It’s

the last memory a guest will have after a meal, which is why he strives to make it the most memorable moment as he can. At Grill Café, we want the customer to enter a pastry fantasy with their eyes and enjoy the treats on their palate. Each of us in the bakery insists that the other has fun and does their very best for the customer and themselves. Chef McGahan is a member of the American Culinary Federation, a Certified Culinarian and Certified Pastry Culinarian who graduated from Sullivan University in Louisville, Kentucky with honors, Summa Cum Laude and received both an AS Culinary Arts & AS Baking and Pastry Arts. Now he has finally fulfilled his lifelong dream of becoming a chef and working in the culinary field at the Wind Creek Casino & Hotel!

1. Combine melted butter and flour to make roux, cook low 4-5 minutes 2.Heat milk and sugar to dissolve 3.Add to roux and cook until thick 4.Transfer to mixing bowl to cool 5.Add sauce, vanilla and cocoa powder and mix well 6.Add egg yolks to cooled mixture and reserve 7. Whip egg whites to stiff peaks 8.Fold egg whites into chocolate roux 9. Pour mixture into buttered and sugared ramekins 10.Clean edges and bake at 375 degrees for 15-20 minutes

| SOUTH E R N GAM I NG.COM

SCAN FOR VIDEO

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COOKI NG

Casino Chef Showdown

The winning dish from Chef David Savoie: Chairman’s Pork Chop with Cinnamon Apple Chutney and Sweet Potato Souffle

Southern Gaming’s Culinary King of the South:

Chef David Savoie

E’VE SAID IT BEFORE, and we’ll say it again. The casino industry is home to some of the best chefs in the world. While household names like Emeril Lagasse, Wolfgang Puck and Bobby Flay have the most popular casino restaurants, we all know the real superstars are the chefs sweating it out in the kitchen and delivering the savory flavors that end up on your plate. Two years ago, Chef Chris Poplin from IP Casino Resort & Spa in Biloxi, Mississippi proved to the world that he was the Culinary King of the South in Southern Gaming Magazine’s Casino Chef Showdown. After beating a field of 36 |

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sixteen chefs in an online recipe contest, Poplin competed in an iron chef-style against three other top casino chefs and prevailed as the champion. Well, the glory only lasts so long and we thought it was time to once again showcase the talents of Southern casino chefs. We recently pitted 16 of the top casino chefs of the South against each other in an all-out battle by via recipe contest to determine Southern Gaming’s Culinary King of the South! The grand champion would win some cold hard cash, bragging rights over their peers, and of course, an incredibly cool title! While every recipe was amazing, the ultimate decision was left to the gamblers of the South as they voted

for their favorite flavors to narrow the field down to four chefs who would advance to the next round. The top four chefs were

Chef Teagen Lucero from Horseshoe Casino Southern Indiana, Chef Gary McGahan from Wind Creek Casino & Hotel in Atmore, Alabama, Chef Adrian Halpaus from Palace Casino Resort Biloxi, Mississippi and Chef David Savoie from Delta Downs Racetrack Casino & Hotel in Vinton, Louisiana. After the second round of voting, these four chefs were reduced to two; Chef Adrian from Palace and Chef David from Delta Downs prepared for a head-to-head battle. Chefs David and Adrian were both fitting of the winning title as they each possess the professional and creative qualities the casino culinary world strives to provide for restaurant patrons. Chef Adrian’s entry was a well-rounded, and universally popular dish consisting of Panko Crusted Flounder with Citrus Dill Hollandaise and Asparagus Slaw while Chef David went with the Chairman’s Pork Chop with Cinnamon Apple Chutney and Sweet Potato Souffle, a dish particularly enjoyed by Boyd Gaming’s Chairman, Bill Boyd, who said it is ‘the best pork chop he has ever had.’ Chef David’s Chairman’s Pork Chop also captivated our voters’ taste buds. After three rounds of voting, and almost 15,000 votes, we are excited to name Chef David Savoie from Delta Downs Racetrack Casino & Hotel Southern Gaming ’s 2 013 Cu l ina r y K ing of the South. We want to thank all of the chefs who competed in the contest as each one represents the casino culinary industry in the highest manner. Every chef brought their best and are all winners in our book… or should we say magazine? The creativity of each recipe was astounding and all the dishes are worth a taste or two! Be sure to check out the full listing of the chefs and their entries on page 39. You can find each chef ’s recipe online at: SouthernGaming.com/tastemaker. Most of the entries can be enjoyed at the restaurants each chef represents, so be sure to try them on your next visit. Let the chefs know you voted for them and you just might get some special Southern Gaming treatment like a free dessert or maybe a simple thank you. This is sometimes all it takes to kickstart a lucky streak in the casino!

We recently caught up with the champ himself to talk about everything from cooking to fishing and what it means to be the Culinary King of the South! Southern Gaming: How did you get your start in the kitchen? Chef David Savoie: Wow, that is hard to pinpoint! I would say that it started when I was young. I can remember I always enjoyed being in the kitchen and helping with meals. I think I spent more time there than my sisters! After realizing cooking was a passion of mine, I attended the Culinary Academy of Austin and started my journey. But, I have worked my way through the ranks from a bus boy and food expeditor to where I am today. SG: What do you like the most about being a chef? DS: I like the fact that every day is different and having the freedom to experiment with different f lavors and creating exciting dishes for our guests is fun. Also, having responsibilities ranging from different menu options and daily specials, to the staff and general work flow, every day brings its own challenges. But I like that. I also like getting feedback from our guests to find out what they like and what they don’t like so we can ultimately deliver what keeps them coming back for more. Being in this position is personally satisfying to me because I know that I started at the bottom and worked hard to get to where I am. So, that is a motivation in itself and something I am proud of. SG: Tell us about some popular items on the Vista Restaurant menu and how you determined to put the items on there. DS: The menu is basically built around what our guests like so we have a nice range of options on the menu that centers on what is popular. What goes on the menu is really decided by our guests. We listen to their feedback to determine what they like, or what they don’t like, and try to accommodate based on what they tell us. We tend to use local and regional flavors but have some traditional options as well. Some of the popular items include the Prime Rib, Crab Cakes or Chicken Pot Pie, and of course, the Chairman’s Pork Chop with Cinnamon Apple Chutney and Sweet Potato Soufflé. SOUTHERNGAMING.COM

ABOUT CHEF DAVID SAVOIE Workplace: Vista Restaurant, Delta Downs Racetrack Casino & Hotel Age: 28 Favorite dish to cook: Creole and Southern-style Favorite grub: Local fish like broiled flounder Best way to relax: Fishing and hunting Music of choice: Country and Rock, specifically George Straight and Zac Brown Band TV and movies: History Channel, Modern Marvels, The Goonies Chef David Savoie and his crew at Vista at Delta Downs Racetrack Casino & Hotel in Vinton, Louisiana.

SG: Well, since you mentioned it, tell us about the winning recipe. How did you come up with it and what makes it work? DS: The chairman of the company, Bill Boyd, is a big pork chop fan. We knew he was visiting the property so we experimented with a few different recipes and flavor profiles, but this one was the best, and he thought so too! Obviously we knew the pork chop was a must, but then the sides and flavors were the big question. So, we started with the apples, then added cinnamon, and kept building the different elements until it was just right. And sweet potato soufflle? C,mon, what is more Southern than that? All of the flavors just fit together nicely and it is on our menu every day. Mr. Boyd said it is one of the best pork chops he has ever had so that is a pretty big compliment for sure! It is also one of our guests’ favorites so I hope everyone gets a chance to come in and try it for themselves! SG: What do you feel makes for a great dining experience and why do guests like coming to Vista? DS: We strive for excellence in everything we do. I think our guests expect it. I know that when I go to a restaurant, I like good service, nice people, knowledgeable staff and of course, good food. But, I am not one to really critique what they do but I do take away some presentation ideas, how the food is presented, and a few other things. I like a good, clean plate 38 |

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versus a mess of food. It is more appealing when you present it to the guest. Also, the atmosphere at Vista is great. A big panoramic view of the racetrack allows for the ultimate dining experience for guests as they can enjoy the races while enjoying some great food in a fun atmosphere.

ULTIMATE

TASTEMAKER

-You can try Chef David’s Chairman’s Pork Chop at Delta Downs’ newest restaurant, Vista. Located on the ground floor, Vista offers guests a panoramic view of live horse racing while they enjoy fine cuisine prepared by award-winning chefs like Chef David Savoie. Guests of Vista enjoy a selection of steaks, seafood, pasta and more. To finish their dining experience, guests may choose delectable desserts from a truly unique menu. For more information on Vista and Delta Downs Racetrack Casino & Hotel, visit DeltaDowns.com or call 1-800-589-7441. We w o u l d l i k e t o c o n g r a t u l a t e Chef David, on being crowned “The Culinary King of the South!” Thanks to everyone who voted as well as the chefs who participated. We look forward to bringing the contest to you again next year.

With every contest we have, we always like to take care of our readers! We thought it would be cool to select one lucky voter to experience the Ultimate Tastemaker Getaway and have the winning chef prepare a special meal just for them. We are excited to have selected Edward D. from Beaumont, Texas. He is excited to spend two nights at one of his favorite casinos- Delta Downs Racetrack, Casino & Hotel and dine at Vista where Chef David Savoie will create a meal he will never forget. In addition, we gave him some gambling money and other fun stuff! Look for his trip recap in a future issue of Southern Gaming! Congrats Edward!

We pitted 16 of the Top Casino Chefs from around the south against each other in an all-out battle to determine Southern Gaming’s Culinary King of the South! The votes are in…

C u l i n a ry

King of the South

Chef David Savoie Representing Vista

Congrats to Chef David and all of our competitors. Visit

Delta Downs Racetrack Casino & Hotel

southerngaming.com/tastemaker to view all of the entries. Be sure to stop by the properties and enjoy these awesome dishes in person!

Winning Recipe: Chairman’s Pork Chop with Cinnamon Apple Chutney and Sweet Potato

Final Four CheFS

Chef adrian halpaus Mignon’s Steaks & Seafood, Palace Casino Resort

Chef teagen lucero Jack Binion’s Steakhouse, Horseshoe Casino

Chef gary Mcgahan Grill Cafe, Wind Creek Casino & Hotel

Chef David Savoie Vista, Delta Downs Racetrack Casino & Hotel

a S p e C i a l t h a n K S to a l l o F o u r C o M p e t i to r S David Laszczak, Coushatta Casino Resort

Jay Norris, Wind Creek Casino & Hotel

Teagen Lucero, Horseshoe Casino Southern Indiana Gary McGahan, Wind Creek Casino & Hotel

Jesse Flores, Delta Downs Racetrack & Casino

Tremayne Davis, IP Casino Resort & Spa

Greg Schiesser, Indiana Grand Racing & Casino

Matthew Kallinikos, IP Casino Resort & Spa

John Johnson, River City Casino

David Savoie, Delta Downs Racetrack & Casino

Michael Marshall, Harrah’s Cherokee Casino Resort

Jay Frink, Sam’s Town Hotel & Casino (Shreveport)

Jesse Bell, Wind Creek Casino and Hotel

Kevin Williams, Delta Downs Racetrack & Casino

Bryan “Heath” Lanier, Hollywood Casino (Tunica)

Adrian Halpaus, Palace Casino Resort

PLAYER STRATEGY

CRAPS: Death Be Not Proud ’VE LOST TWO FRIENDS in the last

three weeks – two friends who were terrific gambling writers and players. I wish to honor them in this column.

Bill “Ace-10” Burton and I were friends for over 21 years. I knew him before he became a wellknown gambling columnist and book author, his latest being Everything Casino Poker: Get the Edge at Video Poker, Texas Hold’em, Omaha Hi-Lo and Pai Gow Poker. He introduced me to a host of dice controllers and advantage players. He had his finger on the movements of the casino world and was always willing to share his ideas and information. I respected Bill; not just for his gambling acumen but for his decency. He was a guy who epitomized class. Without Bill Burton there would be no dice control movement in this country. He was one of the four founders of Golden Touch craps and his dice control ability was awesome. Most people do not know the powerful impact Bill had in the world of dice control. He was quiet and worked in the background. Those who have met him know what kind of person he was; a gentleman of the first order; a knowledgeable expert who could be approached. He was the definition of the “good guy.” He was a man of substance. He was a loyal friend. Walter Thomason was a maverick among blackjack writers. He believed firmly in his progressive betting methods, and his book 21st Century Blackjack espoused progressive betting as the one way to beat the game of blackjack. While progressive betting might be fun and might give you very big wins occasionally, it does not change the game of blackjack to favor the player. But, no one could tell Walter that. Some of the biggest brains in the blackjack world have gone head-to-head with Thomason, explaining why his concepts are wrong but Walter would have none of it. Walter was married to best-selling romance and mystery writer Cynthia Thomason, and the pair did book signings and talks titled “For Love or Money” where Cynthia discussed romance and Walter discussed romancing casinos’ money. Walter was an excellent speaker and was a guest 40 |

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FRANK SCOBLETE

speaker at several Gamblers Jamborees. Walter and I played at Treasure Island a lot in the 90s. The Beautiful A.P., Walter and I had many great times but I must say as a card counter, my favorite time with Walter was playing in the high-roller room, with him at one table and me at another. You see, Walter’s progressive betting method would often draw the suits from “upstairs” to see what he was doing. Walter loved this, as it gave him a chance to teach them his wonderful progressive betting ways. I have to say his greatest nights and one of my most enjoyable nights came about three hours before he had to leave for his home in Florida. He was ready to go but wanted to play another round before he left. He came down to the high-roller room with his carry-on luggage, plopped himself at a table directly across from where I was playing and began his session. And the gods came down from Mt. Olympus because Mr. Thomason seemingly could not lose a hand. I believe he started with a single $100 bet that slowly kept increasing; then it went to two bets, which increased; and then it went to three bets, which increased. At some point in time, he was playing every spot at the table with rapidly increasing bets on most hands. That was the Superbowl of progressive betting. Walter loved every minute of it. He lectured them on what he was doing; he explained in intricate detail why he bet this amount or that on this or that hand when he would spread out his bets to cover other spots. There were even other players who paused to watch Walter’s amazing streak. “I got to get going,” he would say and then keep playing. “I got to get going,” he would say and then continue playing. “Hey, Walter,” I said. “You got to get going. You’re going to miss your plane.” Reluctantly, Walter colored up and carried his truckload of chips to the cage, cashed out and took a limo to the airport. I always enjoyed getting together with him. He had a sparkling personality. Bill Burton and Walter Thomason were originals. who will be surely be missed.

Frank Scoblete is a bestselling casino gambling writer. His latest books are Slots Conquest: How to Beat the Slot Machines, Casino Conquest: Beat the Casinos at Their Own Games, Omaha Hi-Lo and Pai Gow Poker! and Casino Craps: Shoot to Win! Frank also gives private lessons in dice control with his partner Jerry “Stickman.” For books or more info, call 1.800.944.0406.

“LET ME ALLOW SHAKESPEARE TO EXPLAIN MY FEELINGS: “[MY] CAUSE OF SORROW MUST NOT BE MEASURED BY [THEIR] WORTH FOR THEN IT HAS NO END.”” FOR MORE FREE CRAPS TIPS, VISIT SOUTHERNGAMING.COM/CRAPS

PLAYER STRATEGY

HORSERACING: Backing Recent Graduates T DOESN’ T TA K E LONG FOR THE

average horseplayer to develop a unique style. Among those attempting to procure immense pari-mutual payoffs, approaches significantly vary. With so many things to consider in any given race, reasoning dictates that some factors are going to prove more vital than others, yet at day’s end, which matter most is merely an individual’s opinion. I’ve discovered through untold hours of observation that personality and preferential betting strategy are intimately intertwined. Boisterous patrons can usually be spotted clutching an array of trifecta, pick six and superfecta tickets while meeker punters gain satisfaction simply by cashing in on racers backed to hit the board (those finishing 1st, 2nd or 3rd). Additionally, left-brained types customarily apply their intellectual mettle by pouring over detailed performance charts hence leaving their more creative counterparts to rely on lucky numbers, intuition and equine nomenclature. As a seasoned seeker of sound horsef lesh, I probably fall somewhere in the middle of these extremes, however, two decades of handicapping experience has taught me that when all else fails, rely on “class.” When referencing “class” in thoroughbred horseracing, Ainslie’s Encyclopedia of Handicapping tells – “An attribute demonstrated as quality inside competition.” Truly, “class” within the “Sport of Kings” is a rather difficult concept to define, so let’s apply it to football where, like horseracing, infinite stratifications of ability exist. Logically, if the Pittsburgh Steelers lined up against Harvard’s grid-iron gang, our boys from the Keystone State would probably win by a score of 86-0. The same rationale applies in thoroughbred horseracing. Therefore if Orb (the 2013 Kentucky Derby Champion) contested $7,500 claiming horses, he’d likely draw off to score by some forty lengths. “Maidens” are thoroughbreds who have never won a race. Inside the maiden ranks there are two divisions: maiden claiming (equines that may be purchased by interested parties) and maiden special weight (equines vehemently clung to by individual owners with superlative aspirations). Maiden claiming races represent the bottom rung of thoroughbred racing’s ladder but I’m not slandering these exhibitions by any means.

E R I C F LOY D

A great many runners emerge from this neophyte sect to forge respectable careers. Once any maiden locates the winners’ circle, their connections must decide how they want to proceed. A $10,000 maiden claimer might next be entered in an open claiming event while a maiden special weight victor may soon find itself facing allowance or even stakes company. Now we’ve taken the long way around the barn but the point is, a fair percentage of horsemen tend to be overly ambitious with recently graduated maidens. Ninety-nine percent of those partnered with thoroughbreds dream of possessing a runner comparable to Secretariat and so they’ll aim extraordinarily high once their racer sheds the moniker of “maiden.” Referencing our previous example for clarification, a high school footballer isn’t ready to play for the Green Bay Packers just because he’s scored a few touchdowns under the lights in Macon, GA. As a general handicapping rule, I automatically eliminate any runner making their first start off a maiden triumph. This may sound ludicrous, but I’ve burned up more money than I’d care to admit wagering on ponies which fit this profile. The recent graduate is almost certainly in “too tough” regardless of how many lengths they won by last time out. Don’t be sucked in by an average horse made to look spectacular by impoverished foes. Maiden graduates likely to succeed will come equipped with high profile breeding but if you’re ignorant in matters of lineage then locate the animal’s purchase price; six figures regularly indicates there is at least some tangible virtue. Horse players intent on consistently playing favorites seldom preserve their bankroll yet a well bred conquering maiden must also shoulder a significant percentage of the WIN pool if they are to be considered “live.” Meaning, when a recent graduate is listed as an odds-on favorite, someone somewhere knows something. Furthermore, consider a well bred, heavily bet recent graduate handled by flourishing connections to be an excellent investment opportunity. Reason being is that owners and conditioners who boast lofty winning percentages habitually consign their stock to battles where the prospect of bringing home a check is outstanding.

Eric Floyd is a turf writer for various gaming publications as well as a Triple Crowm pari-mutuel consultant for several national media outlets. Excerpts from his gambling memoir, My First Decade Playing the Game, can be found at LuLu.com.

“I’VE DISCOVERED THROUGH UNTOLD HOURS OF OBSERVATION THAT PERSONALITY AND PREFERENTIAL BETTING STRATEGY ARE INTIMATELY INTERTWINED.”

FOR MORE HORSERACING TIPS, VISIT SOUTHERNGAMING.COM/ HORSERACING SOUTHERNGAMING.COM

C OGORKEIAT N GE S CA P E A

with TrishaAsheville’s Yearwoodfinest eats and retreats Exploring

Asheville’s beautiful moutain scenery

Carolina On My Mind U NC OV ER I NG A SH EV I L L E ’ S A P PE T I Z I NG, E CL E C T IC C U LT U R E by

T M AY J UST BE A L I T T LE

mountain town of some 85,000 residents, but Asheville is number one in America when it comes to green restaurants. The city became the first Green Dining Destination in the country in 2012 with sixteen greencertified eateries, more than any other U.S. town, big or little. These certified restaurants meet the highest standards in everything from water efficiency and waste reduction, to their use of sustainable materials and ingredients, and proper treatment of disposables. Spend a few days in Asheville and you’ll quickly realize that environmental stewardship truly matters to the folks who live and work here.

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B E T H D ’A D D O N O

ASHEVILLE ATTRACTIONS

Surrounded by the beautiful peaks of the Southern Highlands, just south of the Blue Ridge Parkway and the Appalachian Trail, downtown Asheville is known for its well-preserved art deco architecture and a lively music and arts scene. The walkable city center is a funky mixture of artists, tattooed grunge skateboarders, mountain music makers, longtime locals and new residents. Get to know the city with a tour of downtown. The Asheville Urban Trail highlights the unique architecture, community and history of the city. The trail is divided into five distinct eras, each of which has a symbol carved into pink granite blocks placed in the sidewalk along the way for you to follow. Speaking to its

artistic scene, the city fosters the smART space program. The program provides up and coming artists with temporary access to a visible storefront gallery and studio space. Selected artists work on site while interacting with the community. The initiative adds to the vitality of Asheville’s art scene while inviting spectators to come in from the street, see artists in action, and be treated to a lively installation when the project is finished. Head out of town, and you’ll find an area rich with activities like rafting, mountain biking and hiking. Whether you’re looking for a leisurely stroll or a vigorous workout, the miles and miles of trails are too beautiful to pass up. For a guided hike check out Blue Ridge Hiking Co., owned

Left: Vinyards at the beautiful Biltmore Estate, Right: Freshly baked bread is ready for purchase at the City Bakery.

by Jennifer Pharr Davis who recently beat both the men’s and women’s world records for the fastest time hiking the Appalachian Trail – 46 days, 11 hours and 20 minutes, to be exact. Asheville is also home to natural mineral springs and the fabulous Grove Park Inn Resort & Spa, which will celebrate its 100th birthday this year. A $90 day pass will give you access to the resort’s pools, sauna, steam bath, and whirlpools built into a mountain of rock. Or head to Hot Springs, just north of Asheville, which features hot tubs fed by natural mineral springs in a wooded setting. For a more intimate experience, ask for hot tub number five, the most secluded of the bunch. And while you’re in town, don’t miss a tour of the famed Biltmore Estate. The largest home in America, George Vanderbilt’s antique-filled estate is absolutely mindblowing. You can take a self-guided tour on your own, or better yet, you can enjoy one of the guided specialty tours. Especially notable is the Architect’s Tour, which takes you to the roof for a bird’s eye view of the estate, and the Butler’s Tour allows guests a look at the upstairs and downstairs running of the estate, à la

Downton Abbey. Foodies will appreciate Vine to Wine, a new vineyard and winery experience offered only on weekends. The tour brings you out into vineyards planted with cabernet sauvignon, cabernet franc and merlot for red varietals, and Riesling, chardonnay, and viognier grapes for white. Continue onto a production tour and a g ra nd tast ing, a n experience well worth the ticket price. The rea l stor y in Asheville is a stellar dining landscape that has exploded in the past five years or so, according to Marla Tambellini, longtime resident and deputy executive at the Asheville Convention and Visitors Bureau. “We’re seeing groups like Appalachian Sustainable Agriculture and Blue Ridge Food Ventures working closely to match farmers with chefs and help support the development of new local products,” she said. Long known for an inspired art scene, the River Arts District is simply amazing – a reclaimed industrial space now home to more than 165 artists, many in open and working studios. In recent years, that same wave of inspiration has jumpstarted a culinary hotbed of creativity in a city called the “Paris of the South.”

A great way to get an overview of the foodie highlights is to take a walking tour of downtown with Eating Asheville food tours. Stops on the tour range from Indian street food and homegrown Italian, to an exquisite champagne bar and artisanal chocolate shop. The company’s entrepreneurial owner Stephen Steidle is knowledgeable and fun, a great combo that isn’t always common on these jaunts. ASHVILLE EATS

Chef Katie Button studied at the famed El Bulli on the Costa Brava, and it was there that the recent James Beard nominee met Feliz Meana, her now husband and partner at Cúrate bar de tapas in downtown Asheville. Chef Button elevates her tapas to lofty heights, using local ingredients to give classics an authentic Asheville twist. Don’t miss the various Jamón sampling plates, White Asparagus, Galician-style Octopus and Fried Eggplant drizzled with wild mountain bees’ honey and rosemary. A meal here is a must, but make reservations in advance because tables go quickly. Pure genius. That’s what’s behind Battery Park Book Exchange & Champagne Bar, a used book emporium that pours darn good bubbly and vino along with tasty nibbles like cheese and smoked trout dip. There are comfy couches for lounging, dogs are welcome and the books are amazing. You’ll be tempted to move in or, at the very least, to wear your PJs. SOUTHERNGAMING.COM

Left: Chef and owner Brian Canipelli of Cucina 24 RIght: Fried Green Tomatoes from Tupelo Honey Café

If you’re in town on a Thursday, head to Jack of the Wood for a lively bluegrass jam that kicks off around 7 p.m. – and bring your appetite. The food here is not your average pub fare, even though you can get a Basic Burger made with local beef, or Bison Nachos. You don’t have to be vegan to adore the Hempnut Burger, a toothsome sandwich with just the right balance of earthy crunch, perfectly paired with an order of Parsnip Fries on the side. As far as entrées, the Rabbit Ragout served with mushrooms, bacon, a potato and crispy barbecue kale is delicious! One bite of a gooey homemade cinnamon roll one bite at City Bakery and it’s easy to see why locals love this charming breakfast and lunch spot. The family-owned eatery, now open in three locations, is a great choice for breakfast with made-fromscratch Biscuit Sandwiches, Quiche of the Day, Stuffed French Toast, as well as lunch when vegetarian and deli sandwiches are served on traditional French baked bread. Chef and owner Brian Canipelli is serious about sourcing local ingredients for Cucina 24, his intimate Italian restaurant tucked away on picturesque Wall Street in Asheville, where the menu changes daily and the seasons dictate what shows up on your plate. The House Burrata is beyond creamy, the Chicken Liver Crostini literally melts in your mouth and if you’re lucky, the wildly popular Roasted Lamb Shoulder, which the chef soaks in milk for six hours, is offered with a side of 44 |

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phenomenal velvety goat-cheese polenta. Also located on historic Wall Street, nonvegetarians won’t miss the meat at the Laughing Seed Café where everything is healthful, incredibly fresh and vegan, with gluten-free and raw dishes available as well. Try the Low Country Rollups with tangy barbecue tofu and Monterey Jack cheese, the Raw Spinach-Pesto Manicotti with zucchini “noodles,” or an Indian Thali Plate of veggie curry, dal, basmati rice and organic yogurt. The theme is modern French at Fig Bistro in Biltmore Village, thanks to the vision of longtime Asheville culinary entrepreneurs, Traci and Treavis Taylor, and the talented Chef Jerami Jones in the kitchen. From the Duck Confit salad with poached egg and the Bistro Burger with bacon, to the Hanger Steak served with truffled bordelaise and Salmon with rosemary potatoes, the kitchen hits every note spot on. And for dessert, don’t miss the almost sinful Pots de Crème. Tupelo Honey Café is an iconic Asheville restaurant, and with good reason. Breakfast is served all day, and folks line up before the place opens to tuck into the likes of a dinner plate-sized Sweet Potato Pancake spiked with cinnamon, the Tupelo Crab Scramble made with fresh spinach and Havarti, and the Eggs Betty made with free range eggs and served with your choice of home fries or Goat Cheese Grits. Sandwiches are Dagwood-sized, the

Appalachian Egg Rolls are stuffed with pulled pork and the Fried Green Tomatoes are legendary. Yes, it is that good. ASHVILLE SLEEPS

The sparkling new, pet-friendly Aloft in downtown Asheville is a great hotel choice, as it’s centrally located and loaded with comfy amenities like a rooftop pool, second floor outdoor lounge that overlooks the Biltmore Avenue streetscape, upmarket bedding and a tasty bistro with made-to-order fresh breakfasts and snacks. Your stay at Aloft won’t break the bank either. Rates start at $146 per night. Visit ex ploreashev il le.com or ca l l 800.257.1300 for more information.

SUDOKU

Sudoku Answers from page 8 8

Just 20 Minutes from Downtown Indy! I-74, Exit 109 Shelbyville, IN | 877-FUN-4-IND | www.IndianaGrand.com Must be 18 or older to enter Indiana Grand Racing. Must be 21 or older to enter Indiana Grand Casino. Gambling Problem? Call 1-800-9-WITH-IT.

PLAYER STRATEGY

VIDEO POKER: 9/6 Double Double Bonus

OUBLE DOUBLE BONUS (DDB) isn’t only available in virtually every casino with video poker devices, but it’s also one of the most popular games in the house. You may wonder if that’s because versions offered have a good expected return (ER) or you can run a lot of coin through on a given budget, increasing your cash, perks and promotional equity (number of tickets for a drawing). The answer is a big no. In fact the version I’m going to look at, 9/6 DDB, has a lower ER than 9/6 JOB and statistically speaking, you can expect less than half the coin in than with 9/6 JOB on a given bankroll. Why then, do so many wait in line for a seat at even a low ER version of DDB, like 8/5 DDB (ER of 96.8%)? It all comes down to the adrenaline factor– gamblers want the thrill of a large potential payoff and are willing to increase the risk of ruin (losing all of their bankroll) in the pursuit. ANALYZING THE DATA

Most players take a look at the pay schedule for 9/6 DDB in Table 1 and rush to find a seat. They’re taken in by the high payouts for several hands like special 4 of-a-kinds (4OAKS) and fail to understand the statistical significance of the winning combination’s frequency. For example,

9/6 DDB

Royal Flush

4,000

4 Aces with 2, 3 or 4

2,000

Straight Flush

Four 2s, 3s or 4s with A-4 4 Aces

Four 2s, 3s or 4s 4 Fives-Kings Full House Flush

Straight

3 of a Kind 2 Pair

Jacks or Better

Expected Return Variance

| SOUTHERNGAMING.COM

250

800 800

400 250 45

20 15 5 5

98.9808% 41.98498

LI N DA B OY D

4 aces with a kicker (2, 3 or 4 in this case) pays 2,000 coins on a 5-coin wager. If you look at Table 2 you’ll notice this combination occurs once every 16,236 hands. So if you use correct game strategy and play 800 hands per hour, it will take 20.3 hours to get the 2,000-coin payout. (Keep in mind, that’s 16,236 divided by 800.) Another piece of information from the tables is that two pair only returns even money, whereas in any JOB game the same hand returns double your wager. You can see that two pair occurs once every 8 hands. This means that if you play 800 hands per hour you will sacrifice 100 times 5 coins (assuming a 5-coin bet) or 500 coins per hour by choosing DDB over JOB. Combining this data, it will cost you 10,150 coins to earn the 2,000-coin payout for aces with the kicker. Of course your odds of achieving another special 4OAK diminishes the long odds, but you can still get a feel for what you’re up against. Definitely choose DDB if that’s your thrill, but go in with your eyes wide open as to the risk you have assumed. TABLE 2: 9/6 DDB HAND FREQUENCIES

Occurs Once In

9/6 DDB Hand

TABLE 1: 9/6 DDB PAY SCHEDULE

Hand / 5-Coin Bet

Royal

40,799

4 Aces with 2, 3 or 4

16,236

Straight Flush

Four 2s, 3s or 4s with A-4 4 Aces

Four 2s, 3s or 4s 4 Fives-Kings Full House Flush

Straight

3 of a Kind 2 Pair

Jacks or Better

9,123

6,983 5,761

2,601 613 92

88 78

13 8 5

Linda Boyd, a long-time table game player and knowledgeable video poker player, writes for Southern Gaming, Midwest Gaming and Travel and Arizona Player. Watch her videos on YouTube or on American Casino Guide’s website. Her book, The Video Poker Edge, includes free removable pay schedules and her free strategy cards for the most popular games. The 2010, second edition is on amazon.com and in various bookstores. Kindle edition is available.

“GAMBLERS WANT THE THRILL OF A LARGE POTENTIAL PAYOFF AND ARE WILLING TO INCREASE THE RISK OF RUIN... IN THE PURSUIT.”

*Note that I rounded occurrences to the nearest whole number. FOR MORE VIDEO POKER TIPS, VISIT SOUTHERNGAMING.COM/ VIDEOPOKER

SPORTS

GET IN THE GAME

Eat, Drink &

TAILGATE T I P S F RO M T H E C O M M I S S IO N E R OF TA I L G AT I N G , J OE C A H N by

G. D OU G LAS D R E I S BACH

OOTBALL SEASON IS UPON US, which means tailgating is in full swing. Whether you’re a tailgating aficionado or someone who simply shows up and throws some cash in a bucket, , the time before a sporting event is sacred to all sports fans whether or not you are a diehard fan.

We recently caught up with Joe Cahn, “The Commissioner of Tailgating” (yes, there is such a person!) to talk about everything from fun foods to the best tailgating locations. When it comes to tailgating, Cahn is the real deal. In 1996, he visited every NFL stadium in the country and declared himself “King of Tailgating.” He soon realized that a King can be over thrown and decided that being the Commissioner would be a smarter choice. So in 1997, at an NFL press conference for a tailgating cookbook, Cahn took the stage and declared himself The Commissioner of Tailgating – no one objected, and, as they say, the rest is history. A Texas resident, the Commissioner travels the country in his luxurious RV loaded with team paraphernalia and all the goods necessary to host the perfect tailgate. SOUTHERN GAMING: What makes a great tailgate? JOE CAHN: The people. It’s all about the people who are at the tailgate. You can serve bread and butter with people you like and have a better time than serving a five-course meal with people you don’t like. So the make-up of the people at your tailgate is very important.

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JOE CAHN, THE COMMISSIONER OF TAILGATING Age: 65 Lives in: Fort Worth, Texas (Born and raised in New Orleans) Hobbies other than tailgating: Eating Favorite music: Anything NOT too loud Favorite place to tailgate: Wherever I am! Website: Tailgating.com, for tailgating tips, recipes, pictures and more

SG: What is your number one tailgate tip? JC: Keep it simple. If you keep it simple, everything falls into place and you have more time to spend with the people who attend. Remember, this is a reception, not a banquet.

SG: One of the center points of all tailgates seems to be the food. What are some of your favorite tailgate foods?

the grill for a couple of minutes and you’re done. Quick, easy and people love it!

JC: As mentioned before, I am a “keep it simple” kind of guy. Always consider the climate – if it’s hot, don’t serve chili. Instead, consider some fruit that’s been in a cooler or lighter foods. I like to prepare hot dogs or sausages – I put them on buns, cut them in half and then put out a nice buffet of condiments. Offer a few different mustards, relishes and other sauces. That way, people can try a few different flavors and you aren’t doing a lot of extra work to accommodate. I also like to go to the grocery store and buy a pre-cooked rotisserie chicken, quarter it, cover it with my favorite barbecue sauce and throw it on the grill. You aren’t cooking the chicken, just finishing it. It doesn’t take long and it is delicious.

SG: What are some easy ways to enhance your tailgate?

Another suggestion is a “make your own pizza party.” If you take flour tortillas and dry them out on the grill, they make a great thin crust for pizza. Put out some pasta sauce and all of your favorite toppings, and let people make their own pizzas. Cover it with some Mozzarella cheese, throw it on

JC: There are a lot of ways to make your tailgate great, but the trick is to keep it simple. Go to a fabric store and buy fabric with your team’s colors to use for tablecloths. It is usually pretty cheap and makes it look great. If you have a six-foot table, a twin-sized, fitted bed sheet works great too, especially if you can find the right color! Also, the host has to dress the part. Make sure that you are wearing your team colors proudly and it will set the tone for your guests. SG: Where are the best tailgates? JC: Wherever I am! Without going into specific schools or teams, I would have to say that the Southern schools, SEC and ACC schools, are probably the most energetic. I think it is probably because of the tradition and the fact that the climate allows for being outside more, for grilling and enjoying the weather. SOUTHERNGAMING.COM

TA I L G AT I NG T I P S F ROM JOE CA H N: ZIPLOCK YOUR MEAT Flank steaks need a longer period of marinating, so on Monday I put them in a ziplock bag with the dressing or whatever marinade we are using. I let them sit for two days and then freeze them until the night before the game. They thaw but are still very cold for the trip and there’s less danger of meat turning in a cooler. FOIL TRICK Line your portable grill with aluminum foil for easy cleanup and disposal of spent charcoal.

Joe Cahn deemed himself The Commissioner of Tailgating in 1997 at an NFL press conference.

“IT’S ALL ABOUT THE PEOPLE WHO ARE AT THE TAILGATE. YOU CAN SERVE BREAD AND BUTTER WITH PEOPLE YOU LIKE AND HAVE A BETTER TIME THAN SERVING A FIVE-COURSE MEAL WITH PEOPLE YOU DON’T LIKE.” SG: Why is tailgating so popular? JC: Intentional or not, tailgates are individual parties that turn into elaborate gatherings. It is a chance to meet new people, not push them away. The groups that embrace that concept seem to have the most fun when it is all said and done. Tailgates are an extension of home hospitality at its finest. People literally bring their homes to a parking lot. It is like a huge neighborhood without fences. You might not know the guy next to you when you get there, but I bet you do when you leave! It is truly the last great American neighborhood.

FREEZE YOUR WATER Buy bottled water and freeze it. Before the game, place it in your cooler. If it gets hot, you can take it out and as it melts, you will have cold water to drink. Unlike ice, it won’t “water down” your cooler. The bottles also make good ice packs! PREP WORK Make hamburgers in advance (no thicker than 3/4 inch) and freeze them between sheets of wax paper. Put them on the grill still frozen and cook 3-4 min. on each side. LAMINATED CHECKLIST We have been tailgating for years. We developed our checklist over the years and laminated it. On Friday night and Saturday morning as you are packing, simply check off the items with a dry erase marker. When you’re finished, wipe it off and you are ready for the next game! LARGE STORAGE BINS Use large storage bins to organize all of your tailgating gear and keep it that way, so it’s easy in, easy out, all season. TAILGATING IN WARM WEATHER When tailgating in warm weather, make sure your beverages are cold before placing them in a cooler of ice, it helps to slow the ice melt. It sounds simple but it works, along with freezing some bottles of water to throw in the cooler too.

SG: Do you have to have an elaborate set-up to have a good tailgate? JC: Absolutely not. Again, it is all about the company and who is there. It could be you and your buddy with a bucket of chicken. That’s fine. I just encourage people to be participants, not observers. Whether it is attending or hosting, get into it. We can’t punt, pass or run, but we sure can tailgate and that is a victory in itself!

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You can find other tips, recipes and more from “The Commish” at Tailgating.com

19 KINGFISH

OctOber

6 pm - 10 pm

3021 RiveR Road | LouisviLLe, KY If you like CIGARS, BOURBON and GAMBLING, we’ve got an event for you! Guests of Southern Gaming’s Super Smoke Out & Poker Tournament will enjoy a brief cigar and bourbon-tasting demonstration and then kick back with a free cigar, glass of premium Maker’s 46 bourbon and the sounds of blues legend Turley Richards. All the action overlooks the scenic Ohio River from KingFish Restaurant in Louisville, Kentucky— one of the best outdoor patios in town. Poker lovers, don’t miss out on the Backpack Classic Texas Hold ‘em Tournament benefitting Blessings in a Backpack! This $100-buy-in tournament includes your buy-in and food, and the top 10% finishers will get paid cash. The winner will receive a buy-in to our Derby Poker Celebrity Gala hosted by Phil Hellmuth, Denny Crum and Robert Williamson III in May, a $550 value! Check out SouthernGaming.com/ supersmokeout for more information and how you can win a FREE buy-in! Poker registration starts at 4:30 p.m. and the game starts at 5:30 p.m. sharp. We’ll see you there!

Your ticket to the Super Smoke Out includes: • Access to Southern Gaming’s Smoke Out Lounge that includes the bourbon and cigar demonstration and music from blues legend Turley Richards. • One premium cigar • One drink ticket • Delicious food from KingFish

TickeTs $20 in advance $25 the night of the event *Tickets are limited

To purchase event TICKETS, a buy-in to the poker tournament, or for more information call us at 1-877-582-9478.

Check out southerngaming.com/supersmokeout for event information and exciting updates!

PROPE RTY PROFI LE

Your Home Away From Home in St. Louis

River City Casino & Hotel’s new expansion includes a beautiful, new 193-room hotel.

River City Casino & Hotel G ORGE OU S GE TAWAY I N S T. L O U I S , M I S S O U R I by

IVER CITY CASINO & Hotel officials wanted to create something special when they embarked on an $82 million expansion in 2012 that included a covered parking deck and events center. The last component of the three-pronged development is a 193-room hotel adjacent to the casino. The new hotel will provide guests with a unique experience, from the luxury suites on the seventh floor to additional suites that will include a bar and surround sound. The 90,000 square foot casino featuring slots, table games and five restaurants, opened in 2010 and is located just 10 minutes from downtown St. Louis. Since its opening, River City Casino has 52 |

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K I M B E R LY J A R R E T T

largely been a regional destination. The hotel is expected to attract more out of town guests. It’s also expected to keep players at the casino for more than just a few hours or a day. “We had guests saying, ‘We wish we could stay and play longer,’” said Gerad Hardy, director of hotel and development for River City Casino. “The expansion is in response to what the guests were saying.” Also included in the expansion is a covered parking deck with 1,700 spaces and a 14,000 square foot events center where country crooner Dierks Bentley performed in this past June.

STAY

The hotel boasts posh rooms and amenities and hotel officials have reached their goal of creating something special. The hotel opened August 28 and interest has been popular since June, according to Hardy. “We had people calling us two months before we opened,” he said. The rooms range from “standard” king and queen rooms to luxury suites, but even the standard rooms are top-notch. The bathrooms feature overhead rain showers and televisions in the bathroom mirror. The rooms also have the latest in technology with iPod dock/alarm clocks that allows guests to play their favorite

tunes. Guests also have access to free wi-fi and a fitness center. The seventh floor features seven luxury suites with f loor-to-ceiling windows overlooking the Mississippi River. The 900 square-foot luxury suites have parlors and separate bedrooms with king-sized pillow top mattresses. “You don’t have to choose a view,” Hardy said. “All of the luxury suites have a great view. It almost takes your breath away.” The 1400 square-foot Director’s Suite features all of the amenities of the luxury suites, plus a claw-foot bathtub and a 47-inch high definition television in the parlor room. And for guests that want to keep their feet on the ground, the entire bottom floor consists of luxury suites with patios. “You open your door to a 175-foot patio,” Hardy said. EAT & ENJOY

River City has five restaurants on site, each with a different specialty and atmosphere: • H aving received several awards for its cuisine, the 1904 Steak House celebrates the 1904 World’s Fair, which was held in St. Louis. The signature entrées are the prime dryaged steaks. The wine selection features 500 vintages from around the world. • Lewy Nine’s Café pays homage to the French King who was often referred to as “Saint Louis.” The café is a 50’s-style diner and offers a steak and eggs for $7.77. • For those who love great ale, the Beerhouse features 100 microbrews from around the world and 32 beers on tap. The Brewhouse Ale is made at River City. • Burger Brothers is a classic burger diner open seven days a week. The eatery features a different milkshake each day. • The Great Food Exposition satisfies every palate with dishes ranging from pizza to exotic Asian fare. Diners must remember to save room for dessert and watch the world-class chefs pull pastries and pies from the old-fashioned Dutch oven. River City lives up to its moniker of being “the best city in St. Louis” by offering everything one could want without having to leave the property. For coffee

The Bay Room Suite features floor-to-ceiling windows, a king-sized bed with pillow top mattress and other deluxe amenities.

aficionados, there’s Peet’s Coffee and Tea where players can take a coffee break and enjoy a tasty baked good. ETC offers River City Casino & Hotel merchandise and other sundries. Judy’s Velvet Lounge features slots and flat screen TV, and live music on select nights. PLAY

The hotel and great food complement what ultimately drives guests to River City — the casino. While it’s only been open for three years, patrons have discovered a variety of offerings at the casino, including: • 2 ,000 slot machines that provide entertainment, and hopefully high payouts for players. New slots include Monopoly and Spiderman, with NASCAR coming soon for those who love racing. Dolly Parton slots features her hit songs and a bonus “9 to 5” payout. • R iver City has 55 table games in the middle of the casino, including blackjack and craps. Players can place bets on games they may not have tried, too. The Pai Gow table combines the Chinese game of Pai Gow with poker and offers three and four card poker. • The poker rooms have 14 tables and open at 10 a.m. Monday through Thursday, and 24 hours a day Friday t h rough Sunday. Tournaments are held Thursday through Sunday beginning at 3 p.m. • T he High Limit room has three

double-deck blackjack games, two 21 +3 games, two traditional blackjack tables and high-level slots machines. Table games open at 10 a.m. and close at 5 a.m. each day. • B ar Central features EZ Baccarat tables and a variety of food and drinks. River City Casino & Hotel has already attracted national attention and will host the Heartland Poker Tour Friday, November 1-Monday, November 11. THE FUTURE

Gerad Hardy encourages businesses and organizations to host conferences and meetings on the property. The hotel has 10,000 square feet of banquet space to host groups with up to as many as 1,400 people. With the new Events Center, River City Casino & Hotel has lured some topnotch entertainers. The featured artists in August included Kenny Loggins and Toto. In September, popular 80’s band Night Ranger performs. Air Supply is scheduled in October, and for those who like some country f lavor- Jamey Johnson will be in concert. November brings Sara Evans and Thunder from Down Under. To mark the opening of the hotel, River City Casino & Hotel is offering a special; Guests who book for a Sunday through Thursday stay will receive the room and two complimentary buffets for only $159. For more information visit rivercity.com or call 888.578.7289. SOUTHERNGAMING.COM

C a l l i n g A l l S p o r t s Fa n s T h e U l t i m a t e G a m e Ti m e D e s t i n a t i o n

Stadium Sports Bar & Grill at Belterra Casino Resort

Stadium Sports Bar & Grill FA N-FAVOR I T E R E S TAU R A N T H I T S I T O U T TA T H E PA R K by

ASINOS HAVE mastered the art of upscale fine dining and the outrageous, all-you-can-eat buffets, but Belterra Casino Resort has hit a grand slam with its new concept – Stadium Sports Bar & Grill. Centrally located in Florence, Indiana, Belterra’s new Stadium Sports Bar & Grill has been an immediate hit with the region’s sports-craved fans in nearby Cincinnati, Louisville and Lexington. Stadium features all the crucial sports bar necessities with over 50 cold beers available and more than 30 high-definition televisions to guarantee you won’t miss a single play. Belterra Casino Resort officially opened the doors to Stadium in early July. To ensure an all-star opening, former Cincinnati Reds great and baseball 54 |

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M AT T H E W W I L L I N G E R

Hall of Famer, Johnny Bench, was in attendance to say a few words and catch the ceremonial first pitch. Bench was joined at the grand opening by Belterra team members, special guests, Pinnacle Entertainment executives, and a slew of hungry baseball fans that clamored to meet the great catcher from Cincinnati’s famed “Big Red Machine.” Bench likely felt at home during Stadium’s opening as the restaurant is decked out with memorabilia from the Reds’ glory days and multiple World Series Championships.

“STADIUM REFLECTS THE PASSION OF SPORTS ENTHUSIASTS IN OUR REGION AND IS AN EXCITING SPOT TO GATHER WITH FRIENDS BEFORE, DURING, AND AFTER A GAME.”

Stadium also pays tribute to the heritage and tradition of the region’s other great sports teams and heroes. It’s a show of respect to an area with a well-earned reputation of having the country’s most passionate sports enthusiasts.

The restaurant’s 30 high-def inition television are complimented with images and memorabilia from the Cincinnati Bengals, Louisville Cardinals, Kentucky Wildcats, Indiana Hoosiers and Louisvillenative Muhammad Ali. Look closely and

Above: With 30 high-definition TVs, you’ll never miss the big play again.

you will even see homage to past Kentucky Derby winners. “The opening of Stadium demonstrates our ongoing commitment to deliver memorable moments to our guests, and to consistently exceed their expectations. Stadium reflects the passion of sports enthusiasts in our region and is an exciting spot to gather with friends before, during and after any big game,” said Sue Ascanio, Vice President and General Manager at Belterra Casino Resort. And while the regional flare and décor ranks is on par with what you expect from classic sports bars, it’s the food that sets Stadium apart. The restaurant features an all-star selection of handtossed pizzas, colossal wings, smokehouse meats and juicy burgers. No matter which team you’re rooting for, Stadium’s menu guarantees you’ll leave a winner. Appetizers are a staple to any sports bar, and Stadium definitely delivers. From peel and eat shrimp and loaded tater tots, to curry fried calamari and toasted soft pretzels sticks; bring a friend when you visit or you could just fill up on appetizers alone. For meat lovers, you’re choices are endless. Stadium’s “Burger Bar” offers a variety of classic favorites, each with their own unique spin. All burgers are handcrafted, 100% Angus beef, chuck patties and grilled with the restaurant’s smoked sea salt seasoning and brushed with Belterra’s award-winning “burger sauce.” The “Ole’ Kentucky” comes covered with smoked pulled pork, fried onions, Kentucky bourbon barbecue sauce and melted

provolone cheese, while the aptly-named “Hoosier” is a burger smothered with smoked, shredded tender beef brisket, fried onions, peppers and beer cheese. Of course it’s not all burgers, steaks, pizza and wings. For those interested in lighter fare, Stadium offers a selection of salads including the Classic Caesar Wedge, the Grilled Shrimp N’ Baby Spinach, and the Fried Chicken Salad Bowl that includes chicken tenders, egg, avocado, cheddar cheese and buttermilk ranch dressing. The real fun begins on the “Best of Stadium” menu where you can treat yourself to an entrée from the smokehouse. Each menu item is dry rubbed and then slow smoked in-house over local hard woods and served with Stadium’s signature Kentucky bourbon barbecue sauce and butter-grilled Texas toast. The St. Louis Style Ribs, Aged Beef Brisket and Pulled Pork Shoulder are most popular selections thus far. For all you steak lovers, let us recommend Stadium’s New York Strip Steak. This 12-ounce aged Certified Angus beef is grilled with bell peppers and served with onion rings and skinny fries. We’ve heard it tastes even better paired with any one of Stadium’s 50 beers. If you’re looking to go big, bring your appetite and see if you can be the first to conquer the “Stadium Challenge – Man vs. Dog.” All you have to do is eat an entire six-pound jumbo hot dog smothered in Cincy-style chili with mustard diced sweet onions, mounds of shredded cheddar

Top Belterra Casino Resort Amenities: • Tom Fazio Golf Course • Beleza Spa & Salon • The Shops At Belterra • Award Winning Casino • Resort Style Suites • Stadium Sports Bar & Grill cheese and French fries. Finish the whole platter and not only will you eat for free, but also you will be inducted into the Stadium Hall of Fame. Stadium Sports Bar & Grill is the third of its kind in the Pinnacle Entertainment family. There are also locations at Lumiere Place in St. Louis, Missouri and L’Auberge Casino Hotel in Baton Rouge, Louisiana. Stadium not only offers delicious lunch and dinner options, but also serves up late night favorites, staying open until 1:00 a.m. during the week and 3:00 a.m. on Fridays and Saturdays. Combine the food with friends and you will quickly see that Stadium offers an exhilarating game-day atmosphere that’s tough to beat. For more information on Stadium and Belter ra Casino Resor t, v isit Belter raCasino.com or ca l l 1-888-BELTERRA

SOUTHERNGAMING.COM

GALLERIES

SCENES of the SOUTH SOUTHERN GAMING’S BOURBON & BLACKJACK CIGAR SERIES 2013, LOUISVILLE, KY

This year, Southern Gaming spent the summer months lighting up Louisville, Kentucky! We got to know a lot of great people while enjoying premium cigars from Cox Smoker’s Outlet and bourbon from Maker’s 46. The series was a hit to say the least! Be sure to check out page 51 for details on the Bourbon & Blackjack Super Smoke Out and Backpack Classic Poker Tournament benefitting Blessings in a Backpack on October 19th in Louisville. It is going to be a smokin’ good time so don’t miss out! For more information, visit southerngaming.com/ supersmokeout. To purchase tickets to the Bourbon & Blackjack Super Smoke Out and Backpack Classic Poker Tournament, call 1-877-582-9478.

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WANT TO SUBMIT AN EVENT? EMAIL EVENTS@SOUTHERNGAMING.COM

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SOU THERN GAMING’S

PREFERRED HOT SPOTS Whether you’re a frequent jet-setter or simply a casual traveler, Southern Gaming and Destinations strives to recommend highquality establishments to our readers. We feel this array of our preferred casinos, racetracks, racinos, hotels and restaurants will deliver the best in accommodations, entertainment and gaming. We encourage you to consider any of these incredible properties when planning your next getaway. 1 GULF COAST BEAU RIVAGE RESORT & CASINO (BILOXI) 1-888-750-7111

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FEATURED DESTINATION SAM’S TOWN TUNICA

Shake the dice, spin the reels and get ready to play! With three incredible restaurants, a charming sidewalk café, two worldclass entertainment venues, deluxe guest accommodations, a 6,900-yard golf course, luxury retail shops and of course, excellent gaming options on the casino floor, there’s something for everyone at Sam’s Town Hotel & Gambling Hall in Tunica, Mississippi. For more information and reservations, visit samstowntunica.com or call 1.800.456.0711.

FALLEN OAK GOLF COURSE (BILOXI) 1-877-805-4657 HALF SHELL OYSTER HOUSE (GULFPORT & BILOXI) 1-228-867-7001 HARD ROCK HOTEL & CASINO (BILOXI) 1-877-877-6256 IP CASINO RESORT SPA 1-888-946-2847 MARGARITAVILLE CASINO & RESTAURANT (BILOXI) 1-855-667-6777 MARY MAHONEY’S FRENCH HOUSE RESTAURANT (BILOXI) 1-228-374-0163 SILVER SLIPPER CASINO (BAY ST. LOUIS) 1-866-775-4773 THE SHED BBQ (OCEAN SPRINGS) 1-228-875-9590

2 ALABAMA BAHAMA BOB’S BEACHSIDE CAFE (GULF SHORES) 1-251-948-2100 FELIX’S FISH CAMP GRILL (MOBILE) 1-251-626-6710 THE TRELLIS ROOM RESTAURANT (MOBILE) 1-251-338-5493 WIND CREEK CASINO & HOTEL (ATMORE) 1-800-826-9121

3 ARKANSAS ARKANSAS DEPARTMENT OF PARKS & TOURISM 1-501-682-7777 THE FADED ROSE RESTAURANT (LITTLE ROCK) 1-501-663-9734 HOT SPRINGS VISITORS BUREAU 1-888-SPA-CITY

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LOCA LUNA RESTAURANT (LITTLE ROCK) 1-501-663-4666 OAKLAWN PARK RACING & GAMING (HOT SPRINGS) 1-800-OAKLAWN SOUTHLAND PARK GAMING & RACING (WEST MEMPHIS) 1-800-467-6182

4 FLORIDA DAYTONA BEACH KENNEL CLUB & POKER ROOM 1-386-252-6484 DERBY LANE RACE TRACK (ST. PETERSBURG) 1-727-812-3339 SHULA’S STEAK HOUSE (TAMPA) 1-813-286-4366 MARDI GRAS CASINO & RACING (HALLANDALE) 1-877-55-SLOTS WATERMARK GRILLE (NAPLES) 1-239-596-1400

5 GEORGIA

7 KENTUCKY

ECLIPSE DI LUNA (ATLANTA) 1-678-205-5862

21C MUSEUM HOTEL (LOUISVILLE) 1-877-217-6400

GARIBALDI CAFE (SAVANNAH) 1-912-232-7118

BROWN HOTEL (LOUISVILLE) 1-502-583-1234

HAL’S THE STEAKHOUSE (ATLANTA) 1-404-261-0025

CHURCHILL DOWNS (LOUISVILLE) 1-800-283-3729

ROCKS ON THE ROOF @ THE BOHEMIAN HOTEL

EQUUS RESTAURANT (LOUISVILLE) 1-502-897-9721

(SAVANNAH) 1-912-721-3901

6 INDIANA BELTERRA CASINO RESORT (VEVAY) 1-888-BELTERRA CASINO AZTAR (EVANSVILLE) 1-800-342-5386 HOOSIER PARK RACING & CASINO (ANDERSON) 1-800-526-7223 HORSESHOE CASINO SOUTHERN INDIANA 1-866-676-SHOE INDIANA GRAND CASINO (SHELBYVILLE) 1-877-386-4463

GALT HOUSE HOTEL & SUITES (LOUISVILLE) 1-800-THE-GALT GOLF COURSES OF KENTON COUNTY 1-859-371-3200 JEFF RUBY’S STEAKHOUSE (LOUISVILLE) 1-502-584-0102 JOHN PHILLIP’S RESTAURANT & BAR (CRESTVIEW HILLS/N. KY) 1-859-344-0444 KEENELAND RACECOURSE (LEXINGTON) 1-800-456-3412 LASSING POINTE GOLF COURSE (BOONE COUNTY) 1-859-384-2266

NEVEL MEADE GOLF COURSE (LOUISVILLE) 1-502-228-9522 PAT’S STEAK HOUSE (LOUISVILLE) 1-502-896-9234 PORCINI ITALIAN RESTAURANT (LOUISVILLE) 1-502-894-8686 SEELBACH HOTEL (LOUISVILLE) 1-502-585-3200

8 LOUISIANA CAFÉ GIOVANNI (NEW ORLEANS) 1-504-529-2154 DELTA DOWNS RACETRACK & CASINO (VINTON) 1-800-589-7441 PARAGON CASINO RESORT (MARKSVILLE) 1-800-946-1946 SAM'S TOWN HOTEL & CASINO (SHREVEPORT) 1-877-429-0711 SHREVEPORT/ BOSSIER VISITOR’S BUREAU 1-888-45-VISIT

WANT COMPS? If you are a

6 11

qualified casino player, let us know! We will be happy to connect you with some of our preferred casino properties around the world! For more information, please e-mail comps@southerngaming.com or call 1-877-582-9478.

18 7

17 3 8

9 2

PEPPERMILL RESORT SPA CASINO 1-866-821-9996

RENDEZVOUS BARBECUE (MEMPHIS) 1-901-523-2746

15 OHIO

VANDERBILT LEGENDS CLUB (BRENTWOOD) 1-615-790-1300

BLUE ASH GOLF COURSE (CINCINNATI) 1-513-745-8577

1 4

18 WEST VIRGINIA

ELKS RUN GOLF COURSE (CINCINNATI) 1-513-735-6600

HOLLYWOOD CASINO AT CHARLES TOWN RACES 1-800-795-7001

JEFF RUBY’S STEAKHOUSE (CINCINNATI) 1-513-784-1200

THE GREENBRIER (WHITE SULPHUR SPRINGS) 1-800-453-4858

MONTGOMERY INN BOATHOUSE (CINCINNATI) 1-513-791-3482

MARDI GRAS CASINO & RESORT 1-304-776-1000 MOUNTAINEER CASINO RACETRACK AND RESORT 1-800-489-8192

16 SOUTH CAROLINA AUNT CHILADA’S EASY STREET CAFÉ (HILTON HEAD) 1-843-785-7700

9 MISSISSIPPI (TUNICA)

12 NEVADA (LAS VEGAS)

GOLD STRIKE CASINO RESORT 1-888-24-KSTAY

ARIA RESORT AND CASINO 1-866-359-7757

HOLLYWOOD CASINO TUNICA 1-800-871-0711

THE BELLAGIO 1-888-987-6667 CAESARS PALACE 1-800-HARRAHS

THE HOLLYWOOD CAFE (OLD HWY 61) 1-662-363-1225

FERRARO’S ITALIAN RESTAURANT 1-702-364-5300

SAM’S TOWN HOTEL & GAMBLING HALL 1-800-456-0711

GOLDEN NUGGET 1-800-634-3454

WYNN LAS VEGAS 1-888-320-WYNN WILD WILD WEST HOTEL & CASINO 1-800-6-STATIONS

13 NEVADA (LAUGHLIN)

HARBOUR TOWN GOLF COURSE (HILTON HEAD) 1-843-363-4485

GOLDEN NUGGET LAUGHLIN 1-800-950-7700

SALTY DOG CAFÉ (HILTON HEAD) 1-843-363-2198

HARRAH’S LAUGHLIN CASINO AND HOTEL 1-800-427-7247

17 TENNESSEE

We do our best to list some of our favorite places to gamble, stay, eat, drink and be merry. If you want to share a hidden gem, email us at editor@southerngaming.com or call 1-877-582-9478!

PEARL RIVER RESORT (PHILADELPHIA) 1-866-44-PEARL

HARD ROCK HOTEL & CASINO 1-800-473-7625

11 MISSOURI

MGM GRAND 1-877-880-0880

ATLANTIS CASINO RESORT 1-800-723-6500

AMERISTAR CASINO ST. CHARLES 1-800-325-7777

MANDALAY BAY RESORT AND CASINO 1-877-632-7800

CIRCUS CIRCUS RENO HOTEL & CASINO 1-800-648-5010

CASINO QUEEN 1-800-777-0777

MIRAGE LAS VEGAS 1-800-627-6667

LUMIÈRE PLACE CASINO & HOTELS 1-314-881-7777

PALMS HOTEL 1-866-942-7777

ELDORADO HOTEL & CASINO 1-800-879-8879

THE VENETIAN 1-877-283-6423

GOLDEN BEAR AT INDIGO RUN (HILTON HEAD) 1-843-689-2200

GOT A FAVORITE SPOT? LET US KNOW!

10 MISSISSIPPI

PARIS LAS VEGAS 1-877-796-2096

CQ’S RESTAURANT (HILTON HEAD) 1-843-671-2779

HILTON HEAD NATIONAL (HILTON HEAD) 1-843-842-5900

AQUARIUS CASINO RESORT 1-888-662-5824

GOLDEN GATE HOTEL & CASINO 1-800-426-1906

RIVER CITY CASINO 1-888-578-7289

WHEELING ISLAND HOTEL, CASINO & RACETRACK 1-304-232-5050

14 NEVADA (RENO)

HYATT REGENCY RESORT SPA & CASINO (LAKE TAHOE) 1-800-233-1234

BOUND’RY (NASHVILLE) 1-615-321-3043 CHEROKEE VALLEY GOLF COURSE (MEMPHIS) 1-901-525-4653 FOLK’S FOLLY (MEMPHIS) 1-901-762-8200 GAYLORD SPRINGS GOLF LINKS (NASHVILLE) 1-615-458-1730 HALF SHELL RESTAURANT (MEMPHIS) 1-901-682-3966 THE PEABODY HOTEL (MEMPHIS) 1-901-529-4000

SOUTHERNGAMING.COM

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PLAYER STRATEGY

POKER: Playing the Top 10 Hands on 4th Street

OURTH STREET IS THE TIME for you to use the information you’ve learned on the flop. And since the bets are doubled on this round of betting, a well-timed fold will save you at least two big bets. However, a well-timed raise may win the whole pot! If you think you have the best hand after the fourth card is turned up, you need to make a bet or a raise. If you’ve learned you are beaten, now is the time to fold. PROTECTING YOUR HAND

You have K-K. A jackal (loose, wild player) raises before the flop and you make it three bets (re-raise), and an elephant (fairly loose, a “calling station”) behind you calls the three bets “cold” (without having money invested in the pot). The jackal then calls the one additional bet. The flop comes 10-9-2 and the jackal bets, you raise and the elephant calls. The jackal also calls two bets. The turn card comes up a 2, for 109-2-2, and now the jackal bets out into you. At this point you should be thinking, “Raise it!” But you’re distracted and call the bet. The elephant calls the bet. This is a costly mistake, since you’ve now let the elephant call only one bet with his A-9, and the last card off is an A, for 10-9-2-2A. Now the jackal checks and you check because you fear the A may have hit the elephant. Then the elephant bets, the jackal calls and you call as well. The elephant says, “I have two pair, aces up.” You think, “I can’t believe he hit an ace on me!” Wrong! You need to raise after the two came up on fourth street, and the elephant would have been forced to throw his hand away! Your call on the end might also fall into the mistake category, because the one card you had legitimate reason to fear, the ace, hit the board and a bet and a call were already in front of you. Let’s rewrite the script, so you’re making the obvious raise on fourth street. A deuce comes off the deck for 10-9-2-2, and the jackal bets out into you. You don’t really think the jackal has a deuce, so you raise and the elephant folds. The jackal calls your raise. The river card is an ace, for 10-9-2-2A, and the jackal checks. You conclude that the jackal has a pair of tens, so you bet out and the jackal calls you. You say, “Pocket kings for me.”

PHIL HELLMUTH, JR.

As you pile your chips, the elephant complains, “I would have made aces and nines if I’d stayed in, but I couldn’t call because your raise on fourth street told me you had me beat!” This is about “protecting your hand” with a raise on fourth street. If you fail to do that, you give your opponents a chance to outdraw you for just one bet. KNOWING WHEN TO FOLD ‘EM

Two opponents have called the bet before the flop, and you make it two bets to go with J-J on the button. The big blind and both other opponents call the raise, and the flop comes 2-3-Q. The big blind checks, the first “limper” (caller) bets out and the second limper folds. You raise to find out “where you’re at” and the big blind calls. The remaining limper, who falls somewhere between that of a lion and a jackal, (he’s a fairly strong, yet sometimes unpredictable player) re-raises making it three bets to go. You call and the big blind calls as well. Fourth street brings 4, for 2-3-Q-4, the big blind checks and the limper bets out. You fold because you can’t beat a pair of queens or a flush, and you fear the limper and the big blind. What hand could the limper make it three bets with on the flop, and still be a hand you can beat? If he has a flush draw, then he hits his flush. If he has a pair of queens, then you’re already beat. If he has a “set” (trips made with a pocket pair like 2-2 and a 2 on the board) then you’re also beat. It’s possible that the limper is overplaying a pair of threes, but it’s very unlikely that he would re-raise with that hand. The only realistic hope for you is that the limper three-bet with A-K, a hand your jacks still beat. Are you willing to pay off big bets on both the turn and the river to find out if you’re right? If the limper is willing to push A-K on the turn, there’s a possibly that he will push one more time with it on the river. Suffice to say that you made the right play, because there is almost no hand that you can beat at this point. Chasing (calling) on the strength of the slight hope that the limper is playing like a maniac and pushing his A-K will gouge chunks out of your bankroll over the long run.

Phil Hellmuth, Jr. is a 13time World Series of Poker Champion, leading all other poker players in the world. He is the author of two New York Times bestsellers and his latest book, Deal Me In, is also widely popular. Visit philhellmuth.com to check out his clothing line, blog and exclusive gaming tips.

“IF YOU THINK YOU HAVE THE BEST HAND AFTER THE FOURTH CARD IS TURNED UP, YOU NEED TO MAKE A BET OR A RAISE.”

FOR MORE FREE POKER TIPS, VISIT SOUTHERNGAMING.COM/POKER 60

| SOUTHERNGAMING.COM

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