Southern Gaming & Destinations September 2011

2011 Casino Dining Guide! PAGE 18

Save-The-Date!

Southern Gaming’s Casino Cook-off September 24, 2011 Biloxi, Miss.

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VOLUME 13 | ISSUE 5 | SEPTEMBER 2011

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BREEDERS’ CUP CHALLENGE BRINGING POKER TO PONIES PAGE 66

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Gordon Ramsay

BRINGING FIRE TO THE KITCHEN PAGE 10

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INSIDE this ISSUE

On the Cover:

RAMSAY: 10 GORDON Bringing Fire to the Kitchen

Feature Articles:

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CASINO DINING GUIDE 18 2011 20........ Indiana Dining Guide CASINO COOK-OFF: Culinary Kings of 2011

2 0 11 C A S I N O D I N I N G G U I D E : The Best Eats in the Southeast | 18

30........ Tunica Dining Guide 38........ Mid-South Dining Guide 48........ Gulf Coast Dining Guide 60........ Arkansas Dining Guide

FOUR ROSES BOURBON: 64

American Spirit of the South BREEDERS CUP CHALLENGE: 66

Bringing Poker to Ponies TWINSPIRES.COM: 70

The Ultimate Betting Experience

FOUR ROSES BOURBON : American Spirit of the South | 64

Tips & Columns:

BLACKJACK: 12

Doubling Down for Less CASINO Q&A 58

With John Grochowski VIDEO POKER: 62

Pay Schedule Tips, Part One HORSERACING: 68

Bombs Away

BREEDERS CUP CHALLENGE : Bringing Poker to Ponies | 66

Highlighted Hot Spots:

PROPERTY PROFILE: 72

Sam’s Town Hotel &

Gambling Hall Tunica, Mississippi

PROPERT Y PROFILE : Sam’s Town Hotel & Gambling Hall, Tunica, MS | 72 Vol um e 13 I ssu e 5

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FROM the EDITOR

One of my favorite parts about going to casinos is the food.

While most gamblers know the casinos have some of the best restaurants in the world, many non-gamblers are clueless to the fact that a plethora of five star dining venues with amazing wine selections and all-star chefs can be found at casinos throughout the South! Until now, there hasn’t been an outlet to showcase the skills of these culinary masterpieces. Your friends here at Southern Gaming made it a priority to change that. On September 24th in Biloxi, Mississippi, Southern Gaming Magazine’s Casino Cook-off presented by Four Roses Bourbon will showcase four of the South’s top casino chefs in an “iron-chef” style cooking competition. The event will be a celebration of casino dining, with food representing the chef’s competition entries, a Four Roses Bourbon lounge with Special Guest and master distiller Jim Rutledge, live music and much more. If you were looking for a reason to visit Biloxi this Fall...you’ve found it! Be sure to Save-the-Date for this event…you won’t want to miss it! Check out the article on page 14 highlighting the four chefs as well as information about the event. We hope to see you in Biloxi on September 24!

This issue also provides a look into some of the culinary caveats of the casinos with restaurant highlights from several of our preferred properties from Indiana to Florida.

Throughout this issue, you will find in-depth looks at some of the food choices and what makes the each a viable option on your next visit. While we would love to cover the entire casino dining world, we only have room to cover a select few. We highly encourage you to consider these options on your next casino visit to maximize your full gaming experience.

Not only will you get a nice break from the casino floor, you will also receive exceptional service and a great dining experience at each. Be sure to let them know you read about them in Southern Gaming too!

While this issue is dedicated to casino dining, you will also find great tips for the most popular games like Video Poker, Blackjack, Horseracing, Texas Hold ‘em and more. In addition, don’t miss the article about this year’s Breeders’ Cup on page 66. The richest two-days in horseracing returns to Churchill Downs in Louisville, Kentucky on November 4th and 5th and we can’t wait. If you are into horseracing and cashing big tickets, this is the event for you! The article highlights the excitement surrounding the races as well as the Breeders’ Cup Challenge…a $10,000 buy-in handicapping tournament that is structured similar to the World Series of Poker. Players will bet real money and the one with the highest accumulated bankroll at the end of the two days will be the winner. If you think you have what it takes… you should definitely check it out!

Thanks to all who support Southern Gaming and Destinations. We strive to provide you with the information you need to maximize your gambling adventures. Whether you are looking for tips from experts or restaurant reviews and casino highlights, we hope you find what you are looking for and will spread the word to your friends!

If you can’t be good…be lucky!

G. Douglas Dreisbach General Manager

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Publisher Bisig Impact Group Chief Executive Officer Larry Bisig President & Creative Director Chip Dumstorf General Manager G. Douglas Dreisbach Marketing Coordinator & Managing Editor Courtney Bisig Accounting Peggy Harris Copy Editor Sara Havens Contributing Authors Linda Boyd Jennifer Cuthbertson Phil Hellmuth, Jr. Ashley Meier Jennie Rees Henry Tamburin Frank Scoblete Letters to the editor, address changes and other correspondence should be sent to: Southern Gaming and Destinations 640 South Fourth Street Louisville, KY 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 ever-growing 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.

ON THE COVER: Celebrity chef Gordon Ramsay’s life in the “hell’s” kitchenPage 10.

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

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on the Web ... Southern Southern Gaming Magazine is THE gaming authority of the South, and our website proves it by offering a wide variety of resources for the gamers of the South. Gaming-related news is posted daily, along with lotto results, sports odds, weather, concerts and more!

Be sure to check out the new digital version of Southern Gaming and Destinations Magazine by visiting SouthernGaming.com.

Phantom EFX Announces License Agreement with WMS Phantom EFX, a leading developer of computer based casino and card game titles, has announced its recent license agreement with WMS Gaming Inc. WMS is a leading manufacturer of reelspinning gaming machines, and Phantom EFX will bring several WMS slot based themes to PC, digital download, and mobile platforms. WMS’ branded content is featured on some of the most popular slots on casino floors, reflecting the innovative style that Phantom EFX boasts with their graphically superior slot and casino games.

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WMS’ Larry Pacey exclaims, “We believe Phantom EFX will do an excellent job extending the availability of some of our most popular brands into the homes of gamers and slot enthusiasts!”

Stay tuned as the first content from this partnership will be revealed in the coming months! For more information, visit www.PhantomEFX.com.

2011 Breeders Cup Betting Challenge For the third consecutive year, the Breeders Cup Betting Challenge will take place during the coveted horseracing event November 4-5 at Churchill Downs. Mimicked after the World Series of Poker, this challenge is the largest live-money horse-racing tournament in the country. With a whopping $10,000 buy-in, total purses will top $350,000 including $175,000 which will be awarded to the winner. The $10,000 buy-in reflects $7,500 for the player’s betting bankroll and the rest goes into the prize pool.

To hear more about the Breeders Cup Betting Challenge, and previous winnings, check out page 66 of this issue!

WANT MORE? Southern Gaming’s Got It! Don’t forget to visit SouthernGaming.com for the latest gaming news, hot giveaways, gossip, entertainment and great tips. Don’t miss out... stay connected at SouthernGaming.com!

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nGaming.com

Concert Calendar

Here are some of the best upcoming concerts at your favorite casinos in the South. Visit SouthernGaming.com and use our Concert Connection Calendar to find concerts near you. You can search by location or date, and even buy your tickets!

SEPTEMBER: 3 Justin Moore

Hard Rock Hotel &

Casino (Biloxi) 1-877-877-6256 HardRockBiloxi.com 3 Marie Osmond

IP Casino Resort & Spa 1-888-946-2847 IPBiloxi.com 9 Tracy Lawrence

Hard Rock Hotel &

Casino (Biloxi) 1-877-877-6256 HardRockBiloxi.com 9 Billy Ray Cyrus

Beau Rivage Casino

Resort & Spa (Biloxi) 1-888-566-7469 BeauRivage.com 10 Lisa Lampanelli

Hard Rock Hotel &

Casino (Biloxi) 1-877-877-6256 HardRockBiloxi.com 16 Jarrod Niemann

Hard Rock Hotel & Casino (Biloxi) 1-877-877-6256 HardRockBiloxi.com 16 Jamey Johnson

Horseshoe Casino

Southern Indiana 1-866-676-SHOE Horseshoe-indiana.com 16 The Charlie Daniels Band

IP Casino Resort & Spa 1-888-946-2847 IPBiloxi.com 17 Randy Houser

Hard Rock Hotel & Casino (Biloxi) 1-877-877-6256 HardRockBiloxi.com 17 John Waite

IP Casino Resort & Spa 1-888-946-2847 IPBiloxi.com

23 Glen Campbell

Paragon Casino Resort 1-800-946-1946 ParagonCasinoResort.com 23 Rick Springfield

Horseshoe Casino

Southern Indiana 1-866-676-SHOE Horseshoe-indiana.com 23 Gary Allan

IP Casino Resort & Spa 1-888-946-2847 IPBiloxi.com 30 Rick Springfield

Hard Rock Hotel & Casino (Biloxi) 1-877-877-6256 HardRockBiloxi.com 30 Michael Bolton

Beau Rivage Casino Resort

& Spa (Biloxi) 1-888-566-7469 BeauRivage.com 30 Wanda Sykes

IP Casino Resort & Spa 1-888-946-2847 IPBiloxi.com

OCTOBER: 1 Jamey Johnson

Hard Rock Hotel & Casino (Biloxi) 1-877-877-6256 HardRockBiloxi.com 3 Paul Overstreet & Friends

Hard Rock Hotel & Casino (Biloxi) 1-877-877-6256 HardRockBiloxi.com 6 Brandon Bennett’s

Cruisin with the King

Hard Rock Hotel & Casino (Biloxi) 1-877-877-6256 HardRockBiloxi.com

7 Tommy James &

The Shondells

Hard Rock Hotel & Casino (Biloxi) 1-877-877-6256 HardRockBiloxi.com 7 Four Tops & The Temptations

Beau Rivage Casino

Resort & Spa (Biloxi) 1-888-566-7469 BeauRivage.com 7 Trace Adkins

IP Casino Resort & Spa 1-888-946-2847 IPBiloxi.com 8 David Cassidy

Hard Rock Hotel & Casino (Biloxi) 1-877-877-6256 HardRockBiloxi.com 8 Cyndi Lauper

Beau Rivage Casino

Resort & Spa (Biloxi) 1-888-566-7469 BeauRivage.com 8 Jonny Lang

Horseshoe Casino

Southern Indiana 1-866-676-SHOE Horseshoe-indiana.com 8 George Jones

IP Casino Resort & Spa 1-888-946-2847 IPBiloxi.com 14 Darius Rucker

Hard Rock Hotel & Casino (Biloxi) 1-877-877-6256 HardRockBiloxi.com 14 Don Williams

IP Casino Resort & Spa 1-888-946-2847 IPBiloxi.com 15 Peter Frampton

Paragon Casino Resort 1-800-946-1946 ParagonCasinoResort.com

15 Sawyer Brown

IP Casino Resort & Spa 1-888-946-2847 IPBiloxi.com 21 Jeffrey Osbourne

IP Casino Resort & Spa 1-888-946-2847 IPBiloxi.com 22 Clay Walker

Hard Rock Hotel & Casino (Biloxi) 1-877-877-6256 HardRockBiloxi.com 22 Bill Cosby

Beau Rivage Casino

Resort & Spa (Biloxi) 1-888-566-7469 BeauRivage.com 22 Maze Featuring

Frankie Beverly

Pearl River Resort 1-866-44-PEARL PearlRiverResort.com 28 Easton Corbin

Hard Rock Hotel & Casino (Biloxi) 1-877-877-6256 HardRockBiloxi.com

N OV E M B E R : 4 Anthony Cools

Beau Rivage Casino

Resort & Spa (Biloxi) 1-888-566-7469 BeauRivage.com 4 Loretta Lynn

IP Casino Resort & Spa 1-888-946-2847 IPBiloxi.com

Want more? Southern Gaming’s Got It! Visit SouthernGaming.com for all your gaming needs.

Vol um e 13 I ssu e 5

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FACTS and FU N

Did You Know?

1. In what year was the Four Roses Small Batch Bourbon introduced? a. 2002 b. 2006 c. 2005 d. 2000

3. How many job positions is the restaurant industry expected to add in the next decade? a. 1.8 million b. 950,000 c. 800,000 d. 1.3 million 4. The average American eats more than 600 pounds per year of which food? a. Non-cheese dairy products b. Vegetables c. Whole grains d. Red meat

The answer is listed on the bottom left corner of this page.

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

By the Numbers 1,200

Varieties of watermelon

415.4 Pounds of vegetables eaten each year by the average American

5. Fish and shellfish account for how much of the average American’s annual diet? a. 21 pounds b. 50 pounds c. 16 pounds d. 8 pounds

Restaurant industry sales (in billions) on a typical day in 2011

Percentage of employment represented by restaurant jobs in Mississippi

"Did You Know" answers, below left

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Riddle of the Month Answer: An ear of corn.

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You throw away the outside and cook the inside. Then you eat the outside and throw away the inside. What did you eat?

2. How much food does the average human consume in a lifetime? a. 25 tons (50,000 pounds) b. 15 tons (30,000 pounds) c. 50 tons (100,000 pounds) d. None of the Above

4 "Did You Know" Answers: 1. B - 2006 2. A - 25 tons (50,000 pounds) 3. D - 1.3 million 4. A - Non-cheese dairy products 5. C - 16 pounds

Riddle of the Month:

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The Sudoku Puzzle Up to the challenge?

Complete the grid so that each column, row and block of nine squares includes numbers 1 through 9 only once.

Answers on page 28

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gordon ramsay BRINGING FIRE TO THE KITCHEN

BY A SH LE Y M AIE R

Most know him as the most terrifying celebrity on television, many of us know him by his famous T.V. series Hell’s Kitchen; others by his extraordinary restaurants. His name brings fire to the kitchen, and not everyone is a fan. Gordon Ramsay has a spicy attitude and may very well be the most hated celebrity.

Yet we are still drawn and amazed by his outrageous teaching methods, stern techniques and unsurpassed culinary talents.

Born in Scotland, Ramsay was raised in England since the age of 5. After not being able to pursue a career in football due to injuries, Ramsay decided to enroll in courses for Hotel Management. Looking back, Ramsay describes his decision to enter catering as an accident; an accident that unknowingly lead to his fame. After working as an apprentice chef, Ramsay decided to venture to London in hopes of becoming a top chef.

He became truly inspired after working under well-known chef, Marco Pierre White at a restaurant called Harveys.

Ramsay worked at Harvey’s almost 3 years until becoming weary of the stress and bullying the job entailed, seeming to have set the irony for years to come. This lead to Ramsay’s decision to take interest in French cuisine. He was invited to work with great chef, Albert Roux at Hotel Diva in the French Alps. From there he moved to Paris where he worked and trained for three years under two Michelin-star chefs, Guy Savoy and Joel Robuchon.

Endured with too much mental and physical stress, Ramsay took a year off working as a personal chef. Perhaps he enjoyed being his own boss, as we well know he is THE boss in every kitchen.

In 1993 Ramsay stepped back into the fiery kitchen becoming head chef of a new restaurant in London called Aubergine. From this, Ramsay was rewarded two Michelin stars in a matter of three years. Now his acclaim was really building! Ramsay aspired to open his own restaurant and in 1998 this dream came true.

He opened his restaurant in Chelsea London, naming it Gordon

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C E L E BR I T Y C H E F GO R DO N R A M S E Y brings fire to the kitchen.

Ramsay on Royal Hospital Road. Ramsay went on to win 3 Michelin stars within 3 years of it’s opening. In year 2000 he won “Chef of the Year” at the Catey Awards. From there he opened

O N T H E T E L E V I S I O N S E R I E S , H E L L’S K I T C H E N , Ramsay expects nothing but the best from his chefs. some of the most prestigious restaurants in London including Gordon Ramsay at Claridge’s, Pétrus and The Savoy Grill.

In 2000 Ramsay went global, introducing his first international restaurant known as Verre in Dubai Hilton Creek Hotel. He expanded across the country from Tokyo to New York, becoming one of the most well-known and respected chefs in the world.

In 2006 he was accredited the Order of British Empire (OBE) honours list for his achievements in the hospitality industry. In 2006 Ramsay also won the “Independent Restaurateur of the Year” Catey award, the most highly honored award of the UK hospitality industry. In September 2006 he was recognized as the most influential person in the UK, making this one of his most accomplished years as a chef.

Everyone seemed to adore the work of chef Gordon Ramsay… so, how has he become one of the most hated celebrities in the world? In 2004 Ramsay starred in a UK hit series Ramsay’s Kitchen Nightmares, in which Ramsay would pinpoint troubled restaurants and be challenged to improve them in just one week.

As you can imagine, to be under the rule of Ramsay surely made that quite the proper title.

Chef Ramsay continues to slice and dice his lower-class chefs during his most popular series to date. Prompted a US reality TV show in 2005, his latest television showdown is known as Hell’s Kitchen. This consisted of contestants being trained by Ramsay to become a star chef. Sure, Ramsay is an extremely talented chef, but it’s not called Hell’s Kitchen because he’s a “hell of a cook”. With his fiery temperament, Ramsay creates a working atmosphere that is comparable to hell for the other cooks who share the kitchen with him. He is outspoken, uses inordinate methods, and is feared by all who enter is kitchen. The audience

indulges in his need for perfection and red hot temper. You just can’t peel your eyes away from the screen as he screams at even the most timid yet talented chef. This mix of fear and commotion makes for a entertaining hit series made obvious by Hell’s Kitchen recent premiere of its 9th series.

Ramsay is also known for his British series The F-word, a cooking show launched in 2005. He has starred in the following programs such as being a judge and producer on US program MasterChef, a star of a travelogue called Gordon’s Great Escape, and a host of the series Ramsay’s Best Restaurants. Ramsay has also made numerous guest appearances on network television ranging from CNN to American Idol. His current series may make him a hated man by some, but it sure has confirmed his place in the spotlight for years to come.

Today, Ramsay remains one of the greatest and most accomplished chefs known throughout world. He has won 12 Michelin awards and created many hit series throughout his lifetime. He continues to be invited into our homes through his T.V. series, documentaries, and one-of-kind meals. His explosive personality and fierce charisma has captured, and broken, many hearts across the globe. Ramsay has created a love-hate relationship with his audience that keeps us coming back for more. His influential and controversial methods have made it apparent that some do like it hot in the kitchen.

Ashley Maier was born and raised in Louisville, Kentucky. She recently graduated from the University of Louisville with a degree in Communication. Ashley has worked as a Customer Care Specialist at Humana Inc. and as an Intern at Bisig Impact Group. Utilizing her creativity and interpersonal skills, Ashley wishes to pursue a career in the advertising industry.

Vol um e 13 I ssue 5

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BLACKJACK

I received the following question from a blackjack player: “I noticed a player who doubled down for less than the amount of his initial bet. He bet $10 initially and then he doubled-down for only $5. Is this permitted in the casino?”

Henry Tamburin will be teaching two seminars on advantage-play techniques for blackjack and for video poker at the Advantage-Play Friday event in Las Vegas on Oct. 21. For details about the seminar, visit www.goldentouchcraps.com or call 1-866-738-3423. To sign up for a FREE three-month subscription to his Blackjack Insider Newsletter, go to www.bjinsider.com/freetrial.

Blackjack: Doubling Down for Less

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The short answer is yes, you can double down for less, and often you will see players do this. The real question, however, is this: Is doubling down for less money a smart play?

First, let’s look at the reason why players would double for less. It’s usually because they aren’t very confident that they will win their hand, so instead of doubling for the full amount, they hedge their double-down bet and bet less than the full amount.

For example, here’s a true story about a player who was playing third base on a table where I was playing blackjack. He said he was from Texas, so I’ll arbitrarily call him Mr. T. Unfortunately, Mr. T. had been steadily losing, and then unexpectedly he placed four green chips (i.e., $100) in his betting spot. The cards were dealt, and Mr. T. cracked a smile as he stared at his good hand, a 7-4 (11). However, his smile turned to a frown when he glanced at the dealer’s upcard — a 10. When the action gets to him, he picked up four green chips from his stack of green chips as if he was going to double down. However, he hesitated and intensely stared at the dealer’s 10. He probably knew that the basic strategy play for an 11 against a 10 is to double down, but against a dealer’s 10, well, you can tell he was getting a little queasy about putting out another $100 and possibly losing $200 if the dealer were to beat him. We patiently waited until he finally made a decision.

Instead of doubling down for $100, or possibly just hitting his hand, he shoved out one green chip ($25), nervously announcing to the dealer, “I’m going to double for less.”

When you think about it, Mr. T. had three reasonable plays that he could have made on his hand.

1. Just hit the 11.

2. Double down for $100.

3. Double down for less, and in his case, he did for $25.

Let’s look at each option more closely to see if we can figure out whether he made the right decision.

Option No. 1: Hitting The math says if you hit 11 against a dealer 10, you’ll win 56 percent of the time. That means after 100 times of getting this hand and hitting (with $100 bet each time), Mr. T. is expected to be ahead $1,200 (he wins $100 on 56 hands and loses $100 on 44 hands, giving him a net +$1,200). Obviously, hitting 11 against a dealer 10 is

a profitable play (to the tune of $1,200). So why does basic strategy say to double down instead?

Keep reading for the answer.

Option No. 2: Double down for $100 Mr. T. could have doubled Henry Tamburin down for the full amount, meaning doubled down for $100 (he would then have $200 wagered on the hand).

When you double down, you get only one draw card (that’s the caveat for the casino allowing you to double your wager). The math says when you double down on 11 against a 10, you’ll win 54 percent of the time and lose 46 percent of the time. Notice the percentage of the time that you win is 2 percent less than if you hit the hand. Why is that, you ask? Suppose you hit an 11 and draw a 2. You can hit again to try to improve your hand.

However, when you double down on an 11 and draw a 2, you are stuck with 13. That’s because you can’t draw again after you double down, and this results in winning fewer hands compared to hitting.

If you win more hands hitting than doubling down, how can the latter be the better play? Before I answer that question, let me ask you this. Which of the following betting propositions would you take?

1. Win $100 56 percent of the time, or— 2. Win $200 54 percent of the time?

If you answered No. 2, congratulations, because that’s the key to doubling down — even though you win less hands, the fact that you doubled your bet overrides this and, at the end, you’ll show a bigger profit. In fact, by doubling the 11 for the full $100, Mr. T.’s expectation was to win $10,800 54 times and lose $9,200 the other 46 times. This yields a net profit of $1,600, which is $400 more than hitting.

Option No. 3: Doubling for less ($25) If you remember, this is the play Mr. T. made. If you do the math (same as option No. 2, but plug in $125 instead of $200), the profit after 100 hands with this play would be $1,000.

Bottom line: It turns out that Mr. T’s double-for-less play was the absolute worst of the possible three plays he could have made. He would be $200 better off hitting his 11 against the 10, or better yet, $600 better off if he doubled for the full amount. (I’m sure the casino bosses were thrilled when Mr. T. decided to double down for only $25.)

The above analysis yields this strategy tip: You’ve got the best of it when basic strategy says to double down, so always double for the full amount and never doublefor-less.

For more free Blackjack tips, visit southerngaming.com/Blackjack

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casino cook-off CULINARY KINGS OF 2011

The 2011 Casino Cook-Off presented by Four Roses Bourbon is set and ready to go. The anticipation is mounting for this fall’s hottest cooking competition in Biloxi, Miss., on Sept. 24. Since the beginning of March, Southern Gaming has been working with casino chefs across the South in order to build the most exciting culinary competition yet. Fifteen chefs from five states sent in their best entrée recipes hoping to be applauded by foodies across the region. It is well known that casinos are home to some of the finest restaurants in the world, and the online recipe contest proved just how talented casino chefs are. Each chef took pride in an entrée dish featuring Four Roses Bourbon, along with some specialty flavors unique to their style of cooking.

Thousands of votes were tallied in what came to be a close competition between these 15 seasoned chefs from casino properties in the South. What’s next? The top four casino chefs in the Southeastern region will compete in the 2011 Live CookOff event on Sept. 24. Culinary connoisseurs from across the nation will travel to the white beaches of Biloxi to attend the event serving as the marquee Saturday night event of the 29th Annual Chefs of the Coast Culinary Weekend. The entire weekend is a celebration of Gulf Coast food and fun, but the Casino Cook-Off brings a new regional element to the mix in what is sure to be the hottest cooking event this fall.

The top four finalists will travel to Biloxi on the last weekend of September in hopes to leave with the title of “Culinary King of the South.” These four chefs will compete in a live Cook-Off event, judged by a panel of professional food critics. Guests will take pleasure in watching the exciting challenge, enjoying food stations representing each chef. Lounge with special guest and Four roses master distiller, Jim Rutledge, and enjoy live entertainment by Sista Jazz featuring Rochelle Harper- and more!

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The four finalists will cook their specialty dishes on industrial Viking platforms, pulling out all the stops to make the prefect dish in under an hour.

Thank you to all of the chefs who competed in the online recipe contest in hopes to attend the final event next month. Each of the recipes submitted were absolutely delicious and will surely be created in homes across the nation. Southern Gaming would like to congratulate all four chefs for qualifying for this final event.

We would like to recognize the final four in this article, in no particular order. Each of these chefs should be proud to be part of this year’s first live event. However, only one will walk away as the greatest casino chef in the South!

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CHEF CHRIS POPLIN IP Casino Resort & Spa (Biloxi, MS) CHEF CHRIS POPLIN IP Casino Resort & Spa Biloxi, Miss. | 1-888-946-2847 Executive Chef Chris Poplin has been in the culinary field since he was 16. He practiced his art in fine restaurants in California before accepting a chef position at the glamorous Venetian Resort in Las Vegas. Five years later, Poplin experienced Southern cuisine as executive chef at Coushatta Resort in Louisiana. After two years, he accepted the position of executive chef at IP CasinoResort-Spa and was instrumental in re-opening the completely remodeled property. His San Diego roots bring a fresh twist to Southern cuisine, proven by recognition and numerous recipe awards over the past five years.

Chef Poplin’s winning dish was Tarragon and Chive Crusted Chilean Seabass. Chilean Sea bass is a popular rich succulent fish that is great pan-seared and always comes out moist and delicious. This recipe featured an herb-crusted sea bass that is served over a Maque Choux, an old Cajun dish with smokiness from the specialty sausage, spice from Cajun seasoning, and sweet corn.

CHEF ABEL VERGARA Seminole Casino at Coconut Creek Coconut Creek, Fla. | 1-954-977-6700 Chef Abel Vergara attended school at the Art Institute of Fort Lauderdale, Fla. His culinary experience started in 1984 on the

C H E F A BE L V E R G A R A Seminole Casino (Coconut Creek, FL) south coast of Puerto Rico in Restaurant El Galleon. In 1987, he moved to New York City where he held positions at Janh’s Restaurant in Bensonhurst, Brooklyn. By the late ’80s, Chef Vergara held positions at Sparks Steak House in New York and Loew’s Glenpointe Hotels in New Jersey. In the early ’90s, he traveled the Southern states of Texas, Louisiana and Alabama, and then finally relocated to South Florida to help open wellknown restaurants like Abe & Louis Steak House, Bistro 17 Renascence Hotel and El Versailles in Miami. Chef Vergara has been with The Seminole Casino at Coconut Creek at Fresh Harvest since 2007.

Chef Vergara’s winning recipe was Grilled Main Lobster with Four Roses Bourbon and Mary Jane Candy Glaze, Blistered Pineapple and Andouille Saffron Grits Cake. This dish was inspired by the southern East Coast where grits are an everyday staple in the Southern diet, and also the influence of the Florida coast fishery industry. The dish is infused with tropical fruits and combined with Creole spices, retro candy and smooth bourbon.

CHEF GLEN CHAPMAN Casino Aztar Evansville, Ind. | 1-800-433-4000 Chef Glen Chapman has been cooking since he was 16 years old.

His love of the culinary arts eventually led him to Casino Aztar where he has been preparing dishes and menus for 14 years.

Chapman is the executive sous chef at Cavanaugh’s, which, Vol um e 13 I ssue 5

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C H E F GL E N C H A P M A N Casino Aztar (Evansville, IN) for the past three years, has received the prestigious Evansville Courier & Press annual “Readers’ Choice Gold Award.”

Chef Chapman’s winning recipe was Wild Mushroom Kentucky Bourbon Filet. This dish features filet medallions served with a bourbon mushroom sauce and accompanied with two quenelles of Yukon mashed potatoes and bacon-wrapped haricot verts.

CHEF GUNTER KILIAN DiamondJacks Casino Resort Bossier City, La. | 1-866-552-9629 Born in the Black Forest of Germany, Chef Gunter Kilian made his apprenticeship in the world famous historical baths in BadenBaden, working in famous restaurants in Berlin and Island Sylt.

Kilian then traveled the world as a chef on the two upscale cruise ships, MS Europa and TS Hanseatic. He left Germany in 1977 for his new adventure in the United States. Starting in Florida as a sous chef in the well-known Wine Cellar Restaurant, he then worked as executive chef in resorts such as Bay Valley Inn in Bay City, Mich., The Abbey in Fontana, Wis., on Lake Geneva, and Marriott’s Grand Hotel in Point Clear, Ala. With Marriott, he was also a chef in Denver, Colo., and, according to Kilian, his most culturally interesting job was as executive chef in the Amman Marriott in Jordan.

In his two years of duty in the Middle East, Kilian had the honor to cater several parties, where the late King Hussein of Jordan was the honored guest. He also catered a party for Queen Elizabeth 16

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C H E F GU N T E R K I L L A N DiamondJacks Casino Resort (Bossier City, LA) of Great Britain for 2,000 people in King Hussein’s Palace in Amman. Other events Kilian catered were for former French President Giscard d’Estings, President Jimmy Carter, Charlton Heston, Michael Jordan and many more. He also worked as a Task Force Chef in Cairo, Egypt, to open the new 2,000-room Marriott Hotel. After leaving the Abbey in 1987, Kilian became the chef at Medinah Country Club in Chicago for two years, and then had to move to Florida for family reasons. He was the executive chef at the Naples Beach Hotel for the next 10 years, and then went back to Medinah Country Club for another five. For the next three years, Kilian had another international experience when he became the executive chef at the Wyndham Nassau Resort and Crystal Palace Casino in the Bahamas. Now staff at DiamondJacks Casino and Resort in Shreveport are proud to have him.

Chef Kilian’s winning recipe was Four Roses Flambé of Beef Tenderloin and Jumbo Shrimp with Moroccan Raisin and Almond Couscous. This is the perfect dish for a special occasion, especially for people who like the taste of a good bourbon. Beef tenderloin with onions and mushrooms, jumbo shrimp and the smooth taste of the bourbon all blend well into a delicious sweet cream. Couscous is the perfect accompaniment because of the nutty flavor from the toasted almonds.

The top four chef recipes, along with the 11 other recipes voted on during the online contest, can be found at SouthernGaming.com/2011cookoff.

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TICKETS ON SALE NOW!

Cook-off september 24, 2011 biloxi, mississippi

Do you love food, cooking and a good party? Don’t miss the hottest casino culinary event of the year at Southern Gaming Magazine’s Casino Cook-off presented by Four Roses Bourbon! As part of the 29th Annual Chefs of the Coast Culinary Weekend, help us celebrate the talents of casino chefs throughout the South in an action-packed cooking competition. Enjoy an evening of live music, cocktails, food stations and premium bourbon and wine tastings while top chefs compete for the honor of Casino Chef of the South.

Meet the South’s top four Casino Chefs who will be competing on September 24th…

CHEF ABEL VERGARA

Seminole Casino at Coconut Creek Coconut Creek, FL

CHEF GLEN CHAPMAN Casino Aztar Evansville, IN

CHEF GUNTER KILIAN DiamondJacks Casino Resort Bossier City, LA

CHEF CHRIS POPLIN IP Casino Resort & Spa Biloxi, MS

Get your tickets today! Call 1-877-582-9478 or visit SouthernGaming.com/cookoff

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Casino Dining Guide

It is a well-known fact to gamblers that some of the finest restaurants in the world can be found inside of a casino. Those who play the tables know that stepping onto the property means they are in for not only a fun time gaming, but an exquisite dining experience should they choose to partake in the amazing restaurants available. And…why wouldn’t you? From fine steakhouses to superior seafood cuisine, you will not be let down when dining at your favorite southern casinos. However, it’s a shame that many of those non-gambler foodies out there know nothing of these fabulous amenities they are missing out on! While casinos began as a way of gaming, they have become very well-rounded facilities complete with full-service spas, stateof-the-art technology, specialty boutiques and the finest of dining amenities. Casinos are becoming proud of the overall experience they have come to offer their guests, and here at Southern Gaming, we are proud to show them off! Gamblers and nongamblers alike should be aware of the phenomenal restaurants our Southern casinos have to offer.

Whether or not you like to play blackjack, we can assure you that you won’t regret visiting these unbelievable casino dining locations. No matter your appetite or craving, casinos and the service that accompanies them are sure to satisfy!

These phenomenal food venues would not receive all of their acclaims without the all-star chefs who work behind the scenes day in and day out to create the perfect meal for every occasion. Whether you are interested in a romantic dinner for two or a family outing the professional chefs at casinos take pride in preparing you the perfect plate. Some of the top chefs from around the world can be found inside your favorite Southern casinos, creating new masterpieces for your delight. These chefs stop at nothing to assure their guests leave with not only a full stomach, but the intention of coming back for more in the future. Special meal requests? No problem! These chefs take pleasure in adding that unique touch to the perfectly seasoned steak just for you.

And why not accompany that dish of yours with some five-star wine selections? Casino restaurants and their chefs do their best to make every second of the dining experience fulfilling, from the freshest seafood appetizers, to the mouthwatering entrees, to the decadent desserts and even the finest wines perfectly paired to match your meal. The service staff in the casinos do not miss a beat in the game rooms, why would they let you down during your evening dinner date?

If not for the excellent menu options and amazing chefs, the atmosphere in these lavish dining establishments lures you in all on its own. From luxurious VIP rooms to dramatic floor-to-ceiling glass wine displays, these restaurants are oozing with glitz and glamour. What a perfect touch to your weekend of winnings at the casino!

Of course, not everyone has time to sit down for an elegant dinner. Some of you just can’t get away from the slots long enough to order yourself a meal! No worries…along with the upscale dining options at every casino, there is always an array of casual, quick-eats options as well. Casinos are commonly known for their over-the-top buffets, with everything you could expect and more right at your own fingertips. Enjoy made-to-order omelets, an array of fresh seafood, Italian pizzas, dessert stations large enough to feed an army, and much more.

Southern Gaming encourages you to try something new if you haven’t already, and head to your nearest Southern casino for your next special dining occasion. We can promise you a sophisticated evening, equipped with impeccable service, unsurpassed meal options and an overall fabulous experience. Leave hunger behind as you step into one of our recommended fabulous dining options, laid out for you in our 2011 Dining Guide. Enjoy!

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1. Prime Bone-In Ribeye, Hoosier Park Racing & Casino 2. Carrot Souffle, Indiana Live! Casino 3. Steak Collinsworth, Belterra Casino Resort & Spa

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Indiana Homestretch Steakhouse Prime Bone-In Ribeye Hoosier Park Racing & Casino 1-800-526-7223

For a fine dining experience at Hoosier Park Racing & casino, visit Homestretch Steakhouse for a oneof-a-kind evening. The Homestretch Steakhouse’s signature Prime Bone-In Ribeye is hand-selected Stockyard’s Beef, aged 21 days, seasoned to perfection, charbroiled to liking and topped with house-made maitre d’ butter. This sizeable and savory steak is best paired with the blackberry and dark chocolate flavors of a Robert Mondavi Cabernet Sauvignon. Guests return again and again for the flavor of Hoosier Park’s signature Bone-In Ribeye.

Other Property Highlights: Hoosier Park Racing & Casino also features the Prime Harvest Buffet and the Homestretch Clubhouse with a recently revamped menu. In addition, the property also features live thoroughbred racing (seasonal) and a casino floor with 2,000 slot machines and electronic blackjack, three-card poker and roulette.

Live! Market Buffet Carrot Soufflé ($15.95 Buffet) Indiana Live! Casino 1-877-386-4463

Among the favorite dishes on the Live! Market Buffet at Indiana Live! Casino is the Carrot Soufflé.

Light and fluffy with a powdered sugar topping, this Carrot Souffle literally melts on your tongue. It’s sinfully rich, which is why some guests consider it more of a dessert than a vegetable. If this had been on the dinner table at home, lots of parents wouldn’t have had to tell their children to “eat your vegetables.” One guest commented that he drove more than 100 miles from Terre Haute, IN, just to eat the Carrot Souffle.

Other Property Highlights: Indiana Live! Casino also features the Live! Market Buffet and Rumors featuring live entertainment, full bar and extensive casual menu. In addition, the casino floor features state of the art slot machines, a live poker room with Pro Player electronic tables and electronic table games including blackjack, craps and roulette.

Wellington’s Steakhouse Chilean Sea Bass

Rising Star Casino Resort (formerly Grand Victoria Casino & Resort) 1-800-GRAND-11 Experience turn-of-the-century charm at Wellington’s Steakhouse! Enjoy the freshest ocean seafood, tender beef and many other menu options, all accompanied with an award-winning wine list.

Wellington’s only serves the finest quality food for the guests, many of which come to enjoy the Potato Crusted Chilean Sea Bass with Citrus Butter.

While the steaks, chicken and chops are equally as delicious, the Sea Bass offers flavors never tasted before and requested by many frequent visitors time and time again. Served with two side dishes and after your first and second course, you may need to be rolled out of Wellington’s. It’s just too good not to finish!

Other Property Highlights: Rising Star Casino Resort also features the River View Buffet, Queen City Market and Big Vic’s Pub & Grub. In addition, they also feature a full Vegas-style casino, Scottish Links-style golf course and hotel with over 200 rooms and an indoor pool.

Jeff Ruby’s Steakhouse Steak Collinsworth Belterra Casino Resort & Spa 1-888-BELTERRA

For the finest in dining while you visit Belterra, stop into the world-famous Jeff Ruby’s Steakhouse.

Although the venue is known for its mouthwatering steaks, the chicken and seafood dishes on the menu are equally as delicious. Appetizers like the Shrimp Tempura and Manchego Ravioli will start you off, preparing you for an exquisite entrée cooked to perfection when you order. The signature dish at Jeff Ruby’s is the Steak Collinsworth. Bite into the tender beef, specialized with King Crab Meat toppings, asparagus and béarnaise. Now if only you had room for dessert…

Other Property Highlights: Belterra Casino Resort & Spa also features The Ultimate Buffet, Aquarium Café, Starbucks and Ben & Jerry’s Scoop Shop. In addition, the property has a full Vegas-style casino and amenities include a full-service spa, Tom Fazio Golf Course, a 600-room hotel and the Center Stage Showroom.

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Quick Bites:

BELTERRA CASINO RESORT & SPA Belterra Casino Resort, located in the Indiana heartland, is known for its professional service, well-appointed décor and destination dining.

Whether diners are looking for a casual or fine dining experience, Belterra has many options made for every palate. Each area of the property leads you to discover unique and exciting food options including the Casino Café, Jeff Ruby’s Steakhouse, the Out of Bounds Bar & Grill and many more. Once you’ve hit the jackpot at your favorite slot machines or the blackjack tables, take a break from gaming and prepare yourself for a mouthwatering meal.

A great Casino Resort would be incomplete without a buffet decked with many options of traditional American and Italian fare. The Ultimate Buffet lives up to its name each day providing lunch & dinner at affordable prices to hundreds of guests per week. Don’t forget to save room for desert too!

With the array of menu items in endless proportions, you will never leave the Ultimate Buffet hungry.

Just around the bend and overlooking a fantastic array of sea life is the Aquarium Café. Plush seating and mood lighting make this cozy enclave one of the best places to escape from the non-stop action in the casino. Might we suggest you try the delicious pasta or perhaps an all-American burger with a hand-crafted cocktail to finish?

If you’re out on the Links and get caught in the sand traps simply stop into the Out of Bounds Bar & Grill for a hard-earned sandwich or an ice cold beer. This sportsman’s hideaway is located just next to Belterra’s Tom Fazio designed and award winning golf course and is perfect for a lunch by the green.

For all the gamblers, you know when the tables are hot and the machines are hitting you can’t take much time away so give the Casino Café a try! Each day Belterra’s grill masters serve up all of your favorites from a cheeseburger & fries to tasty salads. Need something to wash it all down? Simply ask your cocktail waitress and they’ll bring it all right to you!

While Belterra is a great place to go any day of the week they understand how to bring special occasions to life. Nothing impresses quite like the famous Jeff Ruby’s Steakhouse located in the heart of Belterra Casino Resort. Dive in to the raw bar, served fresh daily 22

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or savor the taste of a classic, dry-aged steak served with Béarnaise & crab meat. This intimate setting paired with great service, perhaps a bottle of Cabernet, will simply tickle & delight diners of every background.

Belterra Casino Resort also provides many quick options for diners, snackers & caffeine freaks. On the weekends stop by Nathan’s hotdog stand to get your Chicago-style hot dog and a bag of chips. If you have a sweet tooth late at night Ben & Jerry’s Ice Cream is located in the beautiful atrium. Finally, Belterra proudly serves Starbucks Coffee from trained baristas in the classic Starbucks style.

No matter your taste, style or needs Belterra Casino Resort offers personal service, quality meals & a heck of a good time everyday.

Go ahead and pamper yourself and make Belterra Casino Resort your everyday escape!

For more information on Belterra Casino Resort & Spa, call 1-888-BELTERRA or visit BelterraCasino.com.

THE GREAT ONES GO FAST TICKETS ON SALE NOW The Breeders’ Cup World Championships return to historic Churchill Downs on November 4th and 5th. Who could forget last year’s unforgettable finish, with the courageous Blame defeating the magnificent Zenyatta by just the slimmest of margins. And with the world’s elite battling once again, this year promises to keep the heart-pounding excitement going. So grab a spot to two unforgettable days of Championship races, including the $5 million Breeders’ Cup Classic.

VISIT BREEDERSCUP.COM/TICKETS OR CALL 877-TIX-4CUP (877-849-4287)

Quick Bites: INDIANA LIVE! CASINO

Hoffman says the restaurant’s mission is based on providing unparalleled customer service in combination with superior food and beverage offerings to create an unforgettable experience. Diners who visit Maker’s Mark Bourbon House on a regular basis are always pleasantly surprised when they receive a food order prepared by Chef Miller, because he is always trying to impress patrons with new creations.

“In this business, if you’re not constantly trying to learn and evolve and hone your skills, you’re not really being a chef. It’s a constant evolution of cooking,” Miller says. “Staying on top of the latest techniques and practices is critical. You can’t be a top-notch chef without keeping up with the latest trends.”

Beyond the massive glass and wood doors of Maker’s Mark Bourbon House & Lounge at Indiana Live! Casino is a place where magic is made.

Chef Andrew Miller oversees all of the fine-dining establishment’s culinary efforts, where ordinary and extraordinary ingredients are combined to create magical dishes such as Cherry Bomb Salmon, Kurobuta Pork Loin Chimichurri, and Buttered Poached Halibut.

Even the Indiana Chicken and Dumplings aren’t exactly like the comfort food Grandma used to make. This sophisticated confit of Indiana chicken, saffron roasted corn gnocchi and baby vegetable supreme is a gourmand’s delight.

The opening acts are special, too, with hot and cold appetizers such as the award-winning blackened filet medallions or the lemon thyme chevre risotto cake.

“The most popular appetizer is a jumbo shrimp cocktail,” says Maker’s Mark Bourbon House & Lounge General Manager Rob Hoffman. “It has a spicy horseradish shrimp cocktail sauce that is very good. Our customers love it.”

Local produce gets a tip of the magician’s hat with Indiana Sweet Corn and Crab Bisque soup, and an Heirloom Tomato Caprese, a salad made with Indiana Heirloom tomatoes, fresh mozzarella, fresh basil, balsamic syrup and basil vinaigrette. Maker’s Mark 7-Herbed House Salad, a combination of toasted sunflower seeds, sun-dried cranberries, walnut cherry croutons and raspberry red onion, is another delight from Chef Miller’s kitchen.

Don’t forget the tender and succulent steaks — from the filet mignon to the porterhouse — for which this steakhouse is legendary.

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Conveniently located near the front entrance of Indiana Live!

Casino, Maker’s Mark Bourbon House features oversized tables, high-back leather chairs and soft music for the perfect ambiance. A bar area at the front of the restaurant is a great place to relax and enjoy a beverage.

The chic dining venue opened in March 2009, at the same time Indiana Live! held its grand opening. The restaurant can seat up to 200 guests and is open for dinner from Tuesday to Saturday.

As with most restaurants, the specials at Maker’s Mark Bourbon House change. Recent specials have included a 12-ounce portion of prime rib paired with a baked potato for $23.95 on Tuesdays, half-price selected bottles of wine on Wednesdays, and $5 selected appetizers, $5 cosmopolitans and $5 glasses of wine on Thursdays.

Maker’s Mark Bourbon House & Lounge is known for its amazing steaks, and Chef Miller has one special piece of cooking equipment in his kitchen to help with that — a 1,800-degree double broiler that sears in the natural juices while creating a flavorful charred coating on the outside. As for what to drink with the remarkable food offerings, Maker’s Mark Bourbon House features a wide variety of the worldfamous Maker’s Mark bourbon and an extensive wine list of more than 200 labels.

Maker’s Mark Bourbon House & Lounge is an ideal location for a romantic dinner or family gathering.

For more information on Indiana Live! Casino, call 1-877-386-4463 or visit IndianaLiveCasino.com.

L IV E L I F E LU C K Y T H A N K YO U F O R VOT I N G U S # 1 . . . AG A I N .

BEST OVERALL CASINO • BEST RACETRACK/RACING FACILITY BEST CASINO PERSONNEL • BEST CASINO FLOOR • BEST PLAYERS CLUB BEST THEME • BEST ADVERTISING • BEST BUFFET (Live!® Market Buffet) BEST RESTAURANT (Maker’s Mark® Bourbon House & Lounge) Closest casino to Indianapolis.

www.IndianaLiveCasino.com/southerngaming

Quick Bites:

HOOSIER PARK RACING & CASINO

Hoosier Park Racing & Casino, central Indiana’s premier destination for gaming, racing, dining and entertainment, is second to none when it comes to thrills, suspense and excitement. The property features a beautiful and spacious single-level casino floor, live horse racing and world-class entertainment all accented by eight restaurants and lounges. Among the vast dining selections at Hoosier Park is the bestkept secret in the Indianapolis area — the delectable Homestretch Steakhouse.

Within the expansive terrace-style dining room resides a classic American steakhouse with spectacular views of Hoosier Park Racing & Casino’s 7/8-mile oval of speed. Offering guests the pinnacle of style and height of indulgence, the unique Homestretch Steakhouse is wrapped in a wall of windows so that every table hovers over the heart of the horse racing action.

This distinctive eatery features hand-selected steaks from Stockyards finest beef, aged 21 days, and charbroiled to perfection. The menu boasts delicious house specialties prepared with only the finest ingredients, freshest seafood and thickest chops. Savory dining, handcrafted cocktails and distinctive wines await Hoosier Park Racing & Casino guests.

“Great steaks, fresh seafood and impeccable quality and service are the hallmarks of this classic American steakhouse,” says Homestretch Steakhouse Chef Steve Weaver. “The blend of an exciting and unique atmosphere along with excellent menu selections is sure to leave our guests with a lasting and favorable impression.”

Guests may arrive early to the Homestretch Steakhouse and enjoy the Steakhouse Lounge. Featuring full cocktail service, the lounge is available 30 minutes prior to the evening’s first seating at 5 pm.

Steakhouse diners can enjoy pre-dinner cocktails and conversation before being escorted to their stylishly adorned table in the 130-seat steakhouse. Upon seating, guests can indulge in an extensive wine list, featuring more than 50 wine and champagne selections ranging 26

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in price from $18 to $275 per bottle.

After settling in with the perfect wine, guests are enticed with a superior appetizer selection. The Homestretch Steakhouse’s featured appetizer, shrimp and grits, is a delicious combination of garlic, cheese grits, bacon, mushrooms and shallow-fried shrimp. Guests may also enjoy one-of-a-kind jumbo lump crab cakes, seared ahi tuna or central Indiana’s best lobster bisque. The starters are just a glimpse of the memorable meal to come.

The Homestretch Steakhouse steaks and chops menu showcases a 22-ounce prime, bone-in ribeye seasoned to perfection, grilled to liking and topped with a fresh cut of maitre d’ butter. Guests can also enjoy a perfectly cooked 10-ounce filet mignon and a mouthwatering 14-ounce long bone veal chop.

The Homestretch Steakhouse also prides itself on the finest seafood selections available, including Alaskan king crab legs, jumbo lobster tail and pan-seared Chilean sea bass.

To complement the exquisite dining room menu, specialty martinis, including The Dean Martini, The Molly Gibson, The Presidential, and The French Connection, are prepared by the restaurant’s most experienced mix-masters.

Finally, guests will enjoy a sweet finish with one of the many artfully crafted and stylish desserts. Steakhouse servers present guests with a multi-layered cart full of the richest treats that will be sure to top off any dining experience. Guests can chose from generously sliced servings of New York-style cheesecake, triple-layered chocolate cake, signature carrot cake and much more.

For more information on Hoosier Park Racing & Casino, call 1-800-526-7223 or visit HoosierPark.com.

The Homestretch Steakhouse at Hoosier Park Racing & Casino The Best Kept Secret in the Indianapolis Area

Within the expansive terrace-style dining room, resides a classic American Steakhouse with spectacular views of Hoosier Park’s oval of speed. Offering guests the pinnacle of style and height of indulgence, the unique Homestretch Steakhouse is wrapped in a wall of windows so that every table hovers over the heart of the action.

STOCK YARDS BEEF, AGED 21 DAYS, HAND-TRIMMED AND CHARBROILED FRESH SEAFOOD • TASTY BEGINNINGS • DELICIOUS DESSERTS HANDCRAFTED COCKTAILS AND DISTINCTIVE WINES

Located on the lower-tier of the Homestretch Clubhouse in the Terrace Open every day at 5 pm • Call 800-526-7223 ext. 4527 for reservations

ANDERSON 465 Indianapolis

4500 Dan Patch Circle • Anderson, IN (800) 526-7223 • hoosierpark.com

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Just Minutes from Indy Off I-69 in Anderson!

Must be 21 years or older to enter casino. Gambling problem? Call 1-800-9-WITH-IT.

Rising to the Top

GRAND VICTORIA CASINO BECOMES RISING STAR CASINO RESORT For all you Grand Victoria lovers out there, do not fret! Your favorite Indiana Casino hasn’t gone anywhere- it has just changed its name.

Now Rising Star Casino Resort, the property is sticking to its guns with the same phenomenal dining options you have come to know and love.

Whether you are in the mood to be casual or elegant, there is a spot for you to sit down and enjoy your meal at Rising Star!

For a charming fine dining experience, visit the renowned Wellington’s Steakhouse! With an array of tender beef choices, fresh ocean seafood, an extensive wine list and scrumptious desserts, you really can’t go wrong! For faster, more casual meals, visit the River View Buffet for an all-you-can-eat bounty overlooking the Ohio River. With everything from fresh meat and Italian dishes to fantastic salads, fill up your plate again and again and never be disappointed.

Other various dining options and the impeccable service have not left this property along with the Grand Victoria title. As of August 19, 2011, the resort changed its name to Rising Star Casino Resort. The name change was provoked and motivated by many of the staff and customers, wanting a name that represented their community. What a compliment! Rising Star Casino Resort has created a fresh brand image while keeping the same friendly faces. With this new name comes anticipation for more excitement, more entertainment, and more pleasure from the overall gaming experience.

Rising Star Casino Resort has enhanced their entertainment by bringing even more top-name entertainers to both the Pavilion and the Pub, including classic hit bands, magicians and greeters. Some of these well-known super stars include LeAnn Rimes, Marie Osmond, The Pointer Sisters and Tony Orlando as well as their own Rising Cirque Stars. These and more are sure to be great crowd pleasers and amp up excitement for the new named Casino.

The Casino will continue to provide the fabulous amenities they always have. This includes the extraordinary dining experience you’ll find at their Wellington’s Steakhouse or the enjoyable laid back atmosphere of their River view Buffet. The Scottish-style golf course will sustain your amazement as you spend your day golfing and admiring the scenery.

And of course, don’t forget about the luxurious and comfortable rooms and suites the Resort has to offer in addition to the health club, indoor swimming pool, whirlpool and sauna.

You will have continued assurance of a good time in the Casino’s maintained and updated slots and table games. The Rising Star Casino Resort is known as the leader in Southeast Indiana for providing the newest and most exciting slots. The new name change is sure to

bring more thrills to the playing tables and create a more heightened experience for the customers.

This rebranding was made official by a ribbon cutting ceremony on August 19th. The ribbon was cut by Mr. Hilliou, Mr. Jimenez and the Mayor of Rising Sun, Indiana, the honorable William Marksberry.

There were also other local officials and notable representatives in attendance. This event invited the public to share the excitement brought to their community. All in all, it was a fantastic celebration for the property. While it has gained a new name, it has not lost its sparkle!

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1. South African Lobster Tail, Sam’s Town Hotel & Gambling Hall 2. Short Rib Raviolo, Gold Strike Casino Resort 3. Smoked Pork Chop, Hollywood Casino Tunica

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Tunica Fairbanks Steakhouse Smoked Pork Chop ($26)

Twain’s Fine Dining South African Lobster Tail

When visiting Hollywood Casino Tunica, guests often mention the wonderful smoked flavor of the pork chop at Fairbanks Steakhouse. The Pork Chops are smoked in house using hickory after letting them brine overnight. Tasso ham, a Cajun specialty, is generally hard to find outside of Louisiana. Tasso is a lean chunk of cured pork (usually the shoulder) that has been richly seasoned with red peppers, garlic, file powder and many other herbs and spices.

It is then smoked for about two days, resulting in a firm, smoky and flavorfully tangy meat. Heath Sautes the Tasso Ham with dices sweet potatoes, adding a touch of South Louisiana and creating the “Tasso Ham Hash”. Guests love it!

Other Property Highlights: Hollywood Casino Tunica also features the Epic Buffet and the Celebrity Grill that is open 24-hours and located right off of the casino floor. In addition, the Vegasstyle casino features all of the popular table games, over 1,200 slot machines and a live poker room.

Amenities include a 494-room hotel with an indoor pool and outdoor sun deck and a 123-space RV Park.

Sam’s Town Hotel and Gambling Hall’s Chef Ronnie West serves up a delicious cold water South African Lobster Tail. Found at Twain’s Fine Dining, customer’s say it’s ten ounces of “melt in your mouth” delicious! While Chef West has created an array of specialty options for his fine dining guests, loyal customers just keep on coming back for the Lobster Tail. The experience you get at Twain’s is unforgettable, no matter the menu item, so go taste for yourself why Twain’s was voted Best Restaurant in Tunica according to Southern Gaming and Destinations readers!

Hollywood Casino Tunica 1-800-871-0711

‘37 Fine Dining “Kobe” New York Strip ($60) Harrah’s Casino Tunica 662-357-3009

‘37 at Harrah’s Casino in Tunica offers guests a fine modern dining experience with lounge-chic styling.

Designed to fulfill your every craving, the trendy decor makes for an unforgettable evening. Named for the year in which Harrah’s opened it’s very first Casino, you won’t leave here unsatisfied, especially when you order the popular Kobe New York Strip.

Along with an array of other Premium American Wagyu Beefs, this cut is so succulent you will be anxious to come back for more on y our next visit to Harrah’s.

Other Property Highlights: Harrah’s Casino Tunica also features the Paula Deen Buffet, three luxurious hotel towers, three outdoor pools, one indoor pool, the Bellissimo Spa, The Links at Cottonwoods (Hale Irwin-designed), tennis courts and the Willows Sporting Clays and Hunting Center.

Sam’s Town Hotel & Gambling Hall 1-800-456-0711

Sam’s Town Hotel & Gambling Hall also features The Great Buffet featuring Corky’s Barbecue and Smokey Joe’s Café serving good ole’ down home cooking. In addition, the property also has a full casino featuring table games, slot machines and a live poker room, an 842-room hotel, an outdoor pool in a beautifully landscaped setting, a 100-space RV Park and a full fitness center.

Chicago Steakhouse Short Rib Raviolo ($15) Gold Strike Casino Resort 1-888-24-KSTAY

Chicago Steakhouse at Gold Strike features the mouthwatering Short Rib Raviolo made of Braised Kobe Short Rib, Julienne Carrots, Cipollini Onions finished with Rosemary Bordelaise Sauce. Although it is on the appetizer menu, Chef Andrew Smith receives rave reviews from the dish every day at the resort. Short Rib Raviolo is a delicious way to start a great meal at Chicago Steakhouse. This dish is a hit with guests because it mixes two important culinary attributes – simplicity and fantastic flavor.

Short Rib Raviolo offers a tasty lesson in eating ribs without the work of getting the meat off of the bone.

Other Property Highlights: Gold Strike Casino Resort also features the Courtyard Buffet and the Atrium Café serving American fare for breakfast, lunch and dinner. In addition, the property also has a 50,000 square-foot casino, the Millennium Theatre featuring the hottest entertainment acts, a full service spa and indoor pool with an outdoor patio for sunbathing.

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HOLLYWOOD CASINO TUNICA W het her you come to Hollywood Casino Tunica to play the slots or try your luck at the gaming tables, one thing is for sure: You’re not going to go hungry. With delicious entrees, an endless buffet or just a casual bite, Hollywood Casino can handle any hunger you bring to the table.

Dining at Hollywood is always a special experience. The casino of fer s a variet y of choices, each with its own special flair, unique flavors and the kind of red-carpet service you deserve. Take a look at what they’ve got, and then get a taste of Hollywood. And after you eat, sit back and relax at the award-winning Safari Bar or the Box Office Bar. FAIRBANKS STEAKHOUSE This is steakhouse dining at its finest, a classic blend of elegant atmosphere, extraordinary service and, of course, one succulent dish after another. With steaks and delicious seafood creations, plus rich appetizers, fresh salads and an award-winning selection of wine, Fairbanks is a true Hollywood treasure. Fairbanks Steakhouse Manager Rex Lafayette greets guests with a true Southern charm, and Fairbanks Chef Bryan H. Lanier (also known as Chef Heath) has just premiered a brand new, carefully selected menu to explore and experience. So don’t hesitate. Call to make your reservations now.

EPIC BUFFET Designed to look like a movie studio backlot, this generous buffet features something to satisfy your every craving morning, noon and night. International, continental and local fare are on the menu.

Specialty nights are Fridays and Saturdays when you can feast on filet mignon and crab legs plus a seafood extravaganza for only $21.99 per person.

Plus, when you play at Hollywood Casino Tunica, you can enjoy a buffet breakfast on Saturdays for only .77 Star Comp Dollars, and if you’re 55 years or older, join The Breakfast Club and enjoy a .55 Epic breakfast offer on Thursdays for only .55 Star Comp Dollars. It could only happen at Hollywood Casino Tunica.

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The Epic Buffet is also undergoing renovations to add 80 additional seats and expand the generous selections, so stay tuned!

CELEBRITY GRILL Dine like a star at the new Celebrity Grill right on the casino floor. Open 24/7, the Celebrity Grill is your place for breakfasts, burgers and snacks.

Great meals for great deals, only at Hollywood Casino!

SAFARI BAR LOUNGE & BOX OFFICE BAR Amid the tropical setting of the festive Safari Bar Lounge, guests can enjoy free live entertainment on Friday and Saturday nights and watch sporting events and television shows on a video wall during the week. Bar-top slot games are also available for your enjoyment at the Safari Bar. The 35-foot mascot, Bruce the Shark, makes his home at the nautical Box Office Bar. Featuring bar-top slot games and two televisions, you can relax, play and still catch your favorite shows all at the same time.

HOLLYWOOD GIFT SHOP BAKERY And now, try the Hollywood Gift Shop bakery with fresh-baked pastries and desserts to tickle your taste buds! Check out the goodies — cakes, cookies, pies, macaroons, fudge and more sweets are freshly baked

by Hollywood’s own pastry chef. Order your custom cake today and take home a piece of Hollywood!

For more information on Hollywood Casino, call 1-800-871-0711 or visit HollywoodCasinoTunica.com.

PLAY famously

Discover non-stop gaming action, fabulous dining, live music and 494 rooms of star-studded luxury. Not to mention the Mid-South’s largest collection of authentic movie memorabilia.

Don’ t miss all the excitement of Tunica’s best giveaways every Saturday!

1-800-871-0711 e hollywoodcasinotunica.com ©2011 Hollywood Casino Tunica. Must be 21 years or older. Gambling problem? Call 1-888-777-9696.

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GOLD STRIKE CASINO RESORT Located 20 minutes south of Memphis in Tunica, Miss., the 1,200-room Gold Strike Casino Resor t recently c omple t e d t he lar ge s t renovation and remodeling p r oje c t in i t s his t o r y.

T he multimillion - dollar transformation included all of Gold Strike’s deluxe rooms and suites, hotel lobby, 50,000-square-foot gaming area, 30,000-square-foot convention center, Atrium Café and Courtyard Buffet.

The resort also features topnotch nightlife, a refreshing spa and salon, the 800-seat state-of-the-art Millennium Theatre, and the award-winning Chicago Steakhouse. Gold Strike is a wholly owned subsidiary of MGM Resorts International, one of the world’s leading global hospitality companies. Here’s a look at some of the popular dining spots within the Gold Strike Casino Resort.

FINE DINING Chicago Steakhouse Experience the finest restaurant experience the Mid-South has to offer at the Wine Spectator Award-winning Chicago Steakhouse.

Enjoy a traditional steakhouse with a contemporary twist, from prime steaks to jet-fresh seafood. The classic and intimate mahoganypaneled dining room allows you to relax and savor every flavor.

The Distinguished Restaurants of North America (DiRoNA) recently recognized Gold Strike Casino Resort’s Chicago Steakhouse as a winner of its coveted 2011 Award of Excellence. Gold Strike’s signature steakhouse is one of only three restaurants in Mississippi to receive the honor.

To obtain the award, Chicago Steakhouse passed a 75-point anonymous inspection, conducted by trained industry professionals, demonstrating that every facet of the dining experience — from the silverware and place settings to the wait staff and food — is impeccable.

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Experience one of the finest restaurant experiences the Mid-South has to offer at the Wine Spectator Awardwinning Chicago Steakhouse. restaurants to strive for a consistently superlative dining experience.

The DiRoNA Award is the only program of its kind in North America.

CASUAL DINING Atrium Café The friendly staff at the Atrium Café is ready to serve a tasty variety of all-American fare in a serene, atrium-like setting. Breakfast is served throughout the day along with a variety of soups, freshly made salads, traditional ribs, overstuffed sandwiches and mouth-watering desserts. It is all too good to pass up.

Courtyard Buffet Succulent meats, made-to-order omelets and endless salad and seafood options abound — be adventurous and don’t be shy. There are plenty of home-style favorites for traditionalists. The daily menus are full of a variety of options, including a pasta station, fresh vegetables and an assortment of desserts. Be sure to try the famous Friday and Saturday night Steak & Lobster Buffet featuring crab legs and oysters on the half shell or the Saturday and Sunday Champagne Brunch, where you can have beer and wine on the house.

Other food options at the Gold Strike Casino Resort include the popular Pizzeria Fresh, Burger City, and Gold’s Deli, perfect for a quick pit stop before heading back to the casino floor.

For more information on Gold Strike Casino Resort, call 1-888-24-KSTAY or visit GoldStrikeMississippi.com.

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SAM’S TOWN HOTEL & GAMBLING HALL Sam’s Town Hotel and Gambling Hall in Tunica, Miss., has a variety of dining options for just about anyone.

Those with hearty appetites will find everything they hunger for at the Great Buffet, including free beer and wine. You heard that right! Choose from five draft beers and three wines.

The staff at Sam’s Town has been all around the world gathering the best food — from Asian delights to Italian specialties to American bounty and, of course, all-you-can-eat steak and shrimp every Friday and Saturday evening.

Sam’s Town Hotel and Gambling Hall has it all at the Great Buffet featuring Corky’s World Famous BBQ, a Memphis favorite. And after dinner, the Great Buffet also has homemade desserts and a chocolate dipping station as well as other great action stations to satisfy that sweet tooth.

At Snacks N’ Stuff, you’ll enjoy a fast, delicious meal with your choice of sandwiches and hot items prepared on the spot. Choose from breakfast anytime to delicious hot or cold sandwiches, chicken tenders, fried shrimp, nachos and much, much more.

Snacks N’ Stuff is great for those with a lighter appetite as well. An array of snacks and beverages such as juices, coffee, Red Bull energy drink, muffins, cookies and ice cream are enjoyed in a casual atrium setting. Start your day with a cappuccino, espresso or a breakfast burrito; also enjoy the mouth-watering pizzas and chicken wings.

Huge portions of down-home country cookin’, a comfortable atmosphere and the friendliest staff in town make Smokey Joe’s Café the can’t-miss stop on any trip to Tunica. Savor the slow-roasted prime rib that’s so tender that every bite will melt in your mouth.

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Order a U-Build-It Bucket where you can mix and match any three of your favorite seafood items. Think you can take on The Beast? Try your luck at a 64-ounce ribeye, grilled to perfection, a salad, and a 1-pound loaded baked potato. Plus receive free refills on soft drinks and a 12-ounce MGD 64 with a souvenir glass you get to keep. If you finish your mammoth meal in time (46 minutes), it’s free! And they’ll even throw in $100 Slot Dollars, an “I Tamed The Beast” T-shirt, and your picture will be placed on the Wall of Fame.

Sam’s Town Hotel and Gambling Hall is also home to the best restaurant in Tunica according to Southern Gaming and Destinations Reader’s Choice Awards! Twain’s offers fine dining in a casual atmosphere. Here you’ll find a fine variety of seafood, chicken and other great selections. Let the chef prepare something special for you.

Twain’s also features an extensive wine list and a VIP dining room. It’s the perfect spot to unwind after a long day at the slots or blackjack table. With impeccable service and award-winning fare, Twain’s is the talk of the town for good reason.

Ask about the Early Bird Special from 5-7 p.m. and Late-Night Fare from 9 p.m.-close, which features a special menu for just $24.99 per person including dessert. Reservations are recommended by calling 1-800-4560711. Find out why Twain’s was voted the best restaurant in Tunica!

For more information on Sam’s Town Hotel & Gambling Hall, call 1-800-456-7511 or visit SamsTownTunica.com.

Thank your for voting us Best Casino in Tunica!

We are committed to bringing you the best year after year.

POKER ROOM

BEST OVERALL CASINO Best Customer Service Best Players Club Best Restaurant Best Poker Room Best Nightlife Best Entertainment Best Entertainment Venue

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Mid-South DJ’s Steakhouse Chateau Brand for Two ($64) DiamondJacks Casino Resort 318-678-7777 (Bossier City) 601-635-5700 (Vicksburg)

DiamondJacks guests enjoy the ambiance and succulent fare available at DJ’s Steakhouse when searching for a fun yet intimate evening meal. A commonly requested meal is the beloved Chateau Briand for Two! It is a very special treat, and perfect for anyone celebrating a birthday or anniversary.

The 16 ounce Filet is cooked to perfection and served with fresh seasonal vegetables, Croquette potatoes, green peppercorn sauce & hollandaise sauce.

Other Property Highlights: Diamondjacks Casino Resort in Bossier City also features Legends Buffet, The Grill and Agave. In addition, the property also has a casino with over 30 tables and 1,100 slots machines, a hotel with 559 rooms, an outdoor pool, full-service spa, a 32-spot RV park and a 1,200 seat entertainment theatre. There is also a Diamondjack’s property in Vicksburg, Mississippi sharing several of the same qualities and first class service.

Range Steakhouse Drunk Beef Tenderloin ($12) Harrah’s Metropolis Casino 1-800-HARRAHS

Make your taste buds explode with delight at Harrah’s Metropolis Range Steakhouse with Chef Jason Ison’s most requested dish, the always delectable, drunk beef tenderloin. Chef Ison begins his masterpiece with three pieces of the most tender filet mignon pan sautéed with flavorful garlic and shallots in warm brandy. Heightening the flavor palette of the filets, Chef Ison submerges each in a wild mushroom veal reduction, garnished with salted sweet potato chips. The flavor will blow you away, but the price will make you sing!

Other Property Highlights: Harrah’s Metropolis also features the Fresh Buffet, Ace’s Diner serving a casual menu and The Rivercrest serving bountiful breakfast items daily. In addition, the hotel has 252-guest rooms, almost 30 tables games, over 1,000 slots and the state-of-the-art Riverfront Event Center playing home some of the hottest entertainment acts in the country.

Miko Steakhouse Grilled Speckled Trout ($31) Pearl River Resort 1-866-44-PEARL

Pearl River has started using seasonal menus and changing them four times per year. The Grilled Trout entrée is the perfect example of what the chefs at Miko Steakhouse can put together in the summer. The day boat gulf speckled trout and fresh seasonal vegetables grilled over pecan wood topped with tart summer cherry chutney is one of customer favorites. All items on the plate are local to Mississippi and the freshest items available during the summer. As a whole, the Grilled Trout entrée is light and fresh using seasonal items and cooking techniques.

Other Property Highlights: Pearl River Resort features two amazing properties with Golden Moon Hotel & Casino featuring 571 rooms including 112 suites and 32 VIP luxury suites as well as a 9,000 seat entertainment facility called The Arena. The other property is Silver Star Hotel & Casino featuring 500 rooms with 75 suites and a casino boasting over 2500 slots and almost 70 table games. Both feature an array of amenities and eateries including Remo’s Italian Restaurant and the Eclipse Grill at Golden Moon and MIKO Steakhouse and El Potrillo Mexican Restaurant among others.

Fire Steakhouse 24 oz. Prime Wagyu Cowboy Steak Wind Creek Casino & Hotel 1-800-826-9121

Specializing in prime steaks and seafood, the worldclass cuisine at Fire Steakhouse is impeccable. With a generous wine selection and several courses to fill an empty stomach, you don’t want to miss out on this venture while visiting Wind Creek. The signature steak is the thick and juicy, 24oz Prime Wagyu Cowboy Steak. Although 24 ounces may seem like a lot, guests try their hardest to finish this dish as it is too delicious to pass up.

Other Property Highlights: Wind Creek Casino & Hotel is a food lover (and gambler’s) paradise also featuring Taste Buffet and Grill Café. In addition, the property also features a cooking studio offering classes from their exquisite team of chefs. You will find yourself at home within the 236-room hotel a full-service spa, a casino with 1,600 gaming machines and plenty of room for RV parking.

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Eclipse, Fine Wines and Steak; The Whiskey Bean Coffee Bar; Coffee Bar and Lounge; Spectrum Buffet and the list of dining facilities is topped by one of the finest award winning restaurants in the Southeast, Miko.

Thrill all your senses at Miko S t e a k h o u s e , seduce your taste buds and sooth your hunger. Miko steaks are so mouth-watering and tender; they are seasoned to per fec tion, hand- cut and served fresh. Cutting through a Miko steak is like slicing through butter with a hot knife. The atmosphere sophisticated and tranquil, they truly are a cut above the rest at Miko’s.

The goal with this restaurant was to introduce the Choctaw heritage in an upscale and elegant manner. The color scheme of the restaurant is drawn from the coloration found in traditional Choctaw baskets.

Visitors will notice that many of the shapes in the restaurant, although subtle, echo actual Choctaw motifs - in fabrics, lighting fixtures and even wall coverings. The entire effect of the design could be called “Choctaw chic.”

Pearl River Resort, located in Choctaw, Mississippi, is the Southern United States’ first comprehensive luxury gaming resort. Owned by the Mississippi Band of Choctaw Indians, Pearl River Resort includes Silver Star Hotel and Casino, Golden Moon Hotel and Casino, Bok Homa Casino, Dancing Rabbit Golf Club and Geyser Falls Water Theme Park.

This Resort destination offers up a plethora of restaurants that make it a must visit for any food lover.

Pearl River Resort has 11 restaurants: Villa, features 24 hour dining; Chef’s Pavillion Buffet, Asian, Mexican, Italian and traditional southern cuisine; Dolce, bakery and café; Ralley Alley, Deli-style sandwiches; El Potrillo, Mexican Cuisine; Remo’s, Authentic Italian Restaurant;

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Staples on the menu include hand-trimmed, prime steaks; including a bone in Kansas City strip, Porterhouse for two, as well as filet mignon and New York strip. Also featured is the MIKO Raw Bar; a selection of oysters and clams on the half shell, New Orleans style shrimp, king crab legs, Maine lobster and salmon tartar. Steakhouse favorites such as the wedge and tomato and onion salads get an updated treatment through heirloom ingredients and specialty farm produce.

Mike also provides a wine list that has something to offer for every wine-lover. The depth of the cellar is one of Miko’s strongest points.

With the excellent cuisine and service, Miko’s provides a most satisfying guest experience.

For more information on Pearl River Resort, call 1-866-44-PEARL or visit PearlRiverResort.com.

“I LIKE TO PLAY WHERE THEY HAVE REAL TABLE GAMES, REAL ODDS AND REAL ACTION.”

WWW.PEARLRIVERRESORT.COM

A DEVELOPMENT OF THE MISSISSIPPI BAND OF CHOCTAW INDIANS

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DIAMONDJACKS CASINO & RESORTS BOSSIER CITY, LA. | VICKSBURG, MISS. shows in these national industry awards,” says Domenic Ricciardelli, Bossier City’s executive vice president and general manager.

After a full day of gaming, guests are sure to work up an appetite. Enjoy intimate dining and classic steakhouse ambiance at the “2011 Best Restaurant” — DJ’s Steakhouse. An open kitchen of rich, seared and grilled flavors of succulent fare await guests’ discovery.

With subtle lighting, soft music, white linen tablecloths and signature dishes, guests will understand the true meaning a fine dining experience. Tempting starters complement the certified Angus Beef steaks, prime rib, thick pork chops and an ever-changing fresh seafood and fish selection. A fully stocked bar has a wide selection of cocktails, Manhattans, martinis, daiquiris and an extensive collection of wines.

Guests will be offered the finest in food, service and atmosphere that you can’t find anywhere else.

Looking for food variety? Enjoy the ambiance of the award-winning Legends Buffet, which serves regional fare at made-to-order food stations. Favorites include stir-fry Chinese creations, oven-baked pizza, salads, seafood, pasta made to order, carved meat and irresistible desserts. Looking for a specific flavor? Whether the craving is seafood, prime rib, international or BBQ, the Legends Buffet has it all and then some. With a different featured food theme every night, guests can’t go wrong. This international buffet offers enough variety to satisfy everybody.

Beautifully situated on the Red River sits the hottest gaming destination in the Shreveport-Bossier area, DiamondJacks Casino & Resort-Bossier City; and overlooking the majestic bend of the Mississippi River sits the most thrilling gaming destination to hit the Vicksburg, Miss., area, DiamondJacks Casino & Hotel-Vicksburg.

Non-stop winning, luxurious lodging, Southern hospitality, exquisite cuisine and superior customer service — it really doesn’t get any better than this. DiamondJacks Casinos have it all! Come and experience a taste of excitement, a dose of unstoppable fun and a toast of the Mid-South!

Upon entering DiamondJacks Casinos, you will see why both are top-choice casinos for both Louisiana and Mississippi locals and why both have been voted “BEST” in several categories with Best Overall Casino being a winning category in Southern Gaming Magazine awards every year since 2008. “We have worked diligently to provide our guests with a superior experience each time they visit us, and it

For more information on D i a mon d Ja c ks Casino & Resorts, call 1-866-552-9629 (Bossier-City), 1-877-711-0677 (Vicksburg), or visit DiamondJacks.com.

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Get More of What You Want! Legends Buffet at DiamondJacks has it all. With a different food theme every night, you can’t go wrong.

Bring your friends and family and enjoy!

WHAT’S YOUR FLAVOR? Starting at 4PM Monday - Roast Prime Rib Tuesday - Soul Food Wednesday - Mexican Fiesta Thursday - Texas BBQ Friday - Seafood Extravaganza Saturday - Steak & Seafood Sunday - Italian Family Night

A RARE Steakhouse,

WELL DONE! THURSDAY, FRIDAY & SATURDAY 5-10:30PM SUNDAY 5-8:30PM For reservations call 1-866-5JAXMAX

When You’re Here, You’re In Luck!

Must be 21 or older to gamble. ©2011, Louisiana Riverboat Gaming Partnership, LLC.

711 DiamondJacks Blvd • I-20, Exit 20A • 1-318-678-7777 • 1-866-5JAXMAX

COMPULSIVE OR PROBLEM GAMBLING? CALL 1-877-770-STOP (7867)

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HARRAH’S METROPOLIS CASINO & HOTEL

Harrah’s Metropolis Casino and Hotel is home to an exhilarating 3 6, 0 0 0 s quar e f o o t gaming facilit y with over 1,170 of the hottest slots and 25 thrilling table games. Check out the Las Vegas Style gaming in the heart of picturesque and historyrich Southern Illinois and rest your head in one of the spacious hotel rooms for the perfect retreat for a break from all of the action and a pleasant overnight stay.

With so much going on at Harrah’s Metropolis, it would be a sheer loss to forget about the delicious food outlets fueling the fun! The taste of excellence is at every dining outlet on property – no matter what you’re craving. Variety, quality and service are all hallmarks of each of the signature restaurants. Featuring four distinct dining experiences, Harrah’s Metropolis satisfies appetites amidst the most fun you’ll find in Southern Illinois.

Start your morning off right with a hearty traditional American breakfast at The Rivercrest, located near in the hotel lobby. The Rivercrest has quickly become known for its delicious made-to-order omelets and gourmet Belgian waffles, along with its buffet-style ambience. This breakfast treat is not only for the gamers of the world!

All guests, families included, should visit The Rivercrest for the best breakfast in town! fresh Buffet features a wide selection of your traditional favorites, such as fried chicken, roasted turkey, creamy pasta and a delicious and healthy salad bar. Beyond these favorites, an impressive array of international cuisine is showcased at fresh, plus the finest seafood, hand-carved meats and an assortment of freshly prepared desserts sure to satisfy your sweet tooth! Leaving here hungry is absolutely impossible.

Ace’s Diner is a throwback to the delicious 50s style food and fun from days long gone. This is THE destination for a quick and tasty bite to eat for a little bit of yesterday brought to you today. Spin some tunes on 44

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the jukebox, grab a seat at the counter and enjoy a tasty milkshake and cheeseburger while you experience a throwback to the oldies.

The Range Steakhouse has the choicest steaks and freshest seafood as the premier dining destination. This is t h e ul t im a t e dinin g experience at Harrah’s M e t r o p o li s , w i t h a tantalizing selection of premium steaks prepared by award-winning chefs, succulent seafood, and savory chicken. Chef Jason Ison and his staff prepare each meal to bring a fine dining experience to each guest of The Range.

For more information on Harrah’s Metropolis Casino & Hotel, call 1-800-HARRAHS or visit HarrahsMetropolis.com.

GOOD FOOD IS A SURE BET!

BREAKFAST LUNCH SNACK GOURMET Open Daily! 7AM - 11AM

Enjoy freshly prepared breakfast essentials 7 days a week!

11:30AM-8PM • Sun - Thurs 11:30AM-9PM • Fri & Sat

Indulge in an array of food from around the world!

10:30AM-4:30AM • Sun 11AM-4:30AM • Mon-Thurs 11AM-6:30AM • Fri 10:30AM-6:30AM • Sat

Satisfy your appetite...and your sweet tooth!

5PM-10PM • Sun, Mon & Thurs 5PM-11PM • Fri & Sat

Relax in a contemporary atmosphere while enjoying our gourmet menu!

Must be 21 or older to enter the casino and pavilion. Know When To Stop Before You Start®.If you or someone you know has a gambling problem, crisis counseling and referral services can be assessed by calling 1-800-GAMBLER (1-800-426-2537). ©2011, Harrah’s License Company, LLC.

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WIND CREEK CASINO & HOTEL

Award-winning Chef Stafford DeCambra, corporate executive chef at the Poarch Band of Creek Indians’ Wind Creek Casino and Hotel, brings to the new Alabama resort a 30-year career distinguished by versatility in the kitchen, a specialty in Hawaiian cuisine, and superior organizational and leadership skills.

An honors graduate of the Culinary Institute of America, “Chef Stafford” is the winner of three gold medals from the prestigious World Cup Culinary Competition in Luxembourg which pits the world’s top chefs against each other in a variety of categories. Chef Stafford took the top prize in the showpiece category for his artistic skills in creating “Native American Chocolate Sculptures”.

“Cooking is “Passion”... it is my beginning, the end and all things in between. Cooking ignites “Spirit”. As a chef, the true beauty of this craft lies in my personal passion for the Culinary Arts. “I love to cook and I love the buzz of a kitchen. Every day I am curious to learn more about food. I thrive on the intensity of the fast pace, the wonderful aromas and scents, the flavors that great food can offer...and yes, the pressure that’s rooted in a kitchen, I adore the challenge to be creative and produce exceptional products”.

- Chef Stafford DeCambra, CEC, CCE, CCA, AAC Specializing in prime steaks and seafood, the Fire Steakhouse has world-class cuisine incomparable to other dining in the region.

The generous wine selection features international favorites, superior American vintages, and boutique wines, sure to please the discriminating palate.

Start off your meal with traditional favorite Shrimp Cocktail with Good Old Fashioned Cocktail Sauce, or the Southern Fried Green Tomatoes with Crawfish-Tasso Cream. Want something a little more decadent for your first course, try the Smoked Duck Breast, Caramelized Onion,

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and Goat Cheese Tart with Balsamic Herb Vinaigrette, or cool down with a Chilled Seafood Sampler for two that includes Marinated Lobster Tail Chunks, Prawns, Oysters, and king Crab served with traditional accompaniments.

For your second course the Fire Steakhouse at Wind Creek Casino & Hotel has fresh salads and soups made with the freshest cheeses, herbs, and other ingredients to suit anyone’s tastes. Try the mouthwatering Spiced Butternut Squash Bisque with Lobster, Blue Cheese, and Brown butter.

When it comes to fine dining The Fire Steakhouse at Wind Creek Casino & Hotel has entrée’s to curl your toes and make you weak in the knees.

Featuring the Signature Steak the thick and juicy, 24oz Prime Wagyu Cowboy Steak. If 24oz is too much for you, try the Simple Traditions, 16oz Prime Rib Eye, Prime Rib of Beef a slow roasted for premium flavor; served with natural au jus & creamy horseradish sauce, or go with one of the fresh seafood selections. Fresh seafood arrives daily, the Open Waters entrée lets the house chef prepare a creative dish using the freshest seafood available, or dive a little down under with the 12oz Maine Cold-water Lobster Tail oven roasted with Drawn Butter and Lemon.

But don’t forget! The Fire Steakhouse also has some savory chef specialties such as Chicken Mediterranean: French chicken breast stuffed with chevre, greek olives, sundried tomatoes, and herbs, pan roasted and served with wilted spinach fire roasted red pepper cream, and deserts that are freshly made every day with local fruits and berries. Make sure to ask for the Flaming Arrow dessert! Watch and be amazed with the fiery demonstration at your table, a show you’ll never forget, all at The Fire Steakhouse at Wind Creek Casino & Hotel!

For more information on Wind Creek Casino & H o t e l , call 1- 8 6 6 -W I N D - 3 6 0 or visit WindCreekCasino.com.

CULINARy PACkAgE

Purchase a Cooking Studio Experience and Receive a FREE Companion Offer, when you book a Hotel Room at our Special Rate ($49 weekdays, or $99 Friday-Sunday). Based on double occupancy.

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Both offers Valid through December 30, 2011. All offers must be booked on the same day.

Directions: I-65 Exit 57 Atmore and Hwy 21. Take Hwy 21 South 1/2 mile, turn right on Poarch Road ( County Road 14) From Pensacola, take US-29 N to Molino, turn left onto FL-97. Crossing into Alabama, FL97 becomes AL-21 N. Continue 8 miles north, turn left at Poarch Road (County Road 14).

for meetings, call 1.866.wind.360 or email sales@windcreekcasino.com follow us on:

1-866-WIND 360

www.WindCreekCasino.com

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 1. Sweet Ginger Wasabi Emulsion, Beau Rivage Resort & Casino 2. Hard Rock Roll, Hard Rock Hotel & Casino (Biloxi) 3. Barbecue Shrimp, Grand Biloxi Casino, Hotel and Spa 4. Cold Smoked Pork Tenderloin, IP Casino Resort Spa

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Gulf Coast Lb’s Steakhouse Barbecue Shrimp ($19) Grand Biloxi Casino, Hotel and Spa 1-800-WIN-2-WIN

Executive Chef Jeffrey Jenkins is proud of the applause he receives for his many dishes at Lb’s Steakhouse, especially the Barbecue Shrimp.

Barbecue Shrimp is a classic dish created in the heart of New Orleans, and found its way onto the new menu, which showcases local Gulf Coast shrimp and seafood. Chefs collaborated and together, created a new experience to an old classic with fresh rosemary, bell pepper, garlic and robust spices. The result is a unique touch to the dish and a culinary creation to ignite all your senses.

Other Property Highlights: Grand Biloxi Casino, Hotel & Spa also features Grand Buffet, Cuu Long Souper Pho, The Grand Café and the Hotel Lobby bar. The property also features a casino with 800 slots and 35 tables games and a 500-room hotel with the 16,000 square-foot Bellissimo Spa & Salon, outdoor pool and the Jack Nicklaus-designed Grand Bear Golf Course.

Thirty-Two Cold Smoked Pork Tenderloin ($36) IP Casino Resort Spa 1-888-946-2487

IP Casino is known in part for their delicious variety of dining options, but most guests come to visit thirty-two restaurant, a local favorite. One of the most popular items on the menu is the Cold Smoked Pork Tenderloin. Pan seared and roasted to order, the center cut pork loin is cold smoked and served with a jade rice risotto and sautéed baby vegetable, accompanied by a fresh peach and habanero sauce. The dish is presented table side with a glass dome to encapsulate the smoke and removed when placed in front of the guest for an appetizing and breathtaking presentation.

Other Property Highlights: IP Casino Resort & Spa also features an array of delectable dining with the Back Bay Buffet, Tien, Carnaval de Brasil, Highlights Sports Lounge and High Tide Café. In addition, the thirty-two story hotel features over 1,000 guest rooms and suites, a full service spa, salon and fitness facility and an outdoor pool with a casual café and bar for snacks and drinks served poolside.

Jia Sweet Ginger Wasabi Emulsion ($33.88) Beau Rivage Resort & Casino 1-888-750-7111

Chef TJ Antell spices things up at the very popular restaurant Jia at Beau Rivage. One of his finest decadent dishes is the Kaffir Lime Seared Diver Scallops, Asian Vegetable Sushi, Sweet Ginger Wasabi Emulsion. Vibrant flavors and dramatic presentation truly make this make this dish a real crowd pleaser. Chef Antell sears the scallops with kaffir lime crust, lightly tops the scallops in butter emulsified in white wine and puts the finishing touch on the dish with a sweet ginger wasabi fusion on the plate’s edge. Chef Antell aimed to accentuate the sweetness in the scallops and the kaffir lime crust perfectly complements the combination. The burre blanc adds richness while the wasabi flavor brings the dish together.

Other Property Highlights: The Beau Rivage Resort & Casino also features BR Prime. They also have The Buffet, and the Terrace Café and Memphis Q. They also feature a 1,500-seat theatre and the award winning Tom Fazio-designed golf course.

VIBE Sushi & Noodle Bar Hard Rock Roll ($17) Hard Rock Hotel & Casino (Biloxi) 1-877-877-6256

Vibe Sushi & Noodle Bar is the newest addition to the great cuisine at Hard Rock Hotel and Casino Biloxi. A favorite among guests for its fresh ingredients and unique taste is the Hard Rock Roll.

This rockin’ roll is created with rock and passion by Hard Rock’s own Sushi Chef with shrimp tempura, crab stick, cucumber and cream cheese topped with avocado, tuna, Ebi shrimp and spicy eel sauce.

Other Property Highlights: Hard Rock Hotel & Casino Biloxi also features Satisfaction! Buffet, Ruth’s Chris Steakhouse and Hard Rock Café.

The themed property also features thousands of memorabilia from music legends, a 12-story hotel tower and a casino with 50 table games, 1200 slot machines and a poker room.

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GRAND BILOXI CASINO, HOTEL & SPA Asian bistro. The reasonably priced menu items are not an indicator of quality, with a variety of Asianinspired options sure to satisfy your taste buds. Appetizers such as the Shrimp & Pork Spring Roll or Lettuce Wraps are a great way to start off your dining experience at Cuu Long.

Meal varieties include fish, lobster, duck and pork dishes, including variations of fried rice, rolls and noodles as well. The endless food options are even better when paired with one of the Bubble Teas found at Cuu Long. Bubble tea is an Asian tea created from blended black tea and tapioca pearls.

QUICK EATS Grand Biloxi Casino, Hotel & Spa is an exciting gaming destination located in the heart of the Mississippi Gulf Coast. With 500 modern rooms, a championship golf course, Bellissimo Spa & Salon and an action-packed gaming floor, guests of the property are sure to work up an appetite during their stay at Grand Biloxi Casino. Luckily, there are a variety of dining options available to please your pallet, with everything from fine steaks and seafood to quick meals at the buffet.

DINE IN! Lb’s Steakhouse One of the finest restaurants on the Gulf Coast, it is no wonder why the famous Lb’s Steakhouse has been the recipient of so many honorable awards. Focusing on Steak & seafood, Lb’s is the place to go for any food critic while visiting the Grand Biloxi property. Guests can enjoy the elegant atmosphere while indulging in menu selections that include succulent steaks, prime rib, the freshest Gulf Coast Seafood and more.

Start out with the Beef Carpaccio, indulge in the Alaskan King Crab Legs, and round out your plate with some of Lb’s delicious side items.

Oh, and don’t forget the wine! Choose your perfect wine pairing from more than 100 bottled varieties, 25 of which can be ordered by the glass. Open every night of the week starting at 5pm, immerse yourself in a fine dining experience at Lb’s Steakhouse. The sophisticated environment and menu will not disappoint you!

Cuu Long Soupher Pho Intrigued by Asian cuisine? Visit Grand Biloxi’s Cuu Long Soupher Pho 50

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Grand Buffet Grand Biloxi’s all-you-can-eat buffet offers guests endless excitement, with different themes every night of the week to keep you guessing.

From Thursday International Night to Saturday’s Coastal Seafood, you will never go hungry when visiting the Grand Buffet. With a different menu every night, customers can stay an entire week at Grand Biloxi, each night enjoying a unique dining experience. At an unbeatable price, it is a must to check out the new menu line ups at the Grand Buffet.

Saturday Coastal Seafood Buffet Every Saturday from 2:30-9pm, enjoy a Biloxi Coastal buffet, featuring boiled shrimp, crawfish, crab legs, blackened catfish, stuffed flounder and much more. Priced at a fair $21.99, you get the freshest coastal seafood in unlimited amounts when visiting the Coastal Seafood Buffet every Saturday night.

Pool Bar Soak in the rays, lay back with a cool beverage, and relax as fresh bar and grill food is brought to your private poolside cabana at Grand Biloxi’s Pool Bar. Truly enjoy your vacation, let go of your worries, and let yourself be served while enjoying the beautiful views overlooking the water.

For more information on Grand Biloxi Casino, Hotel & Spa, call 1-800-WIN-2-WIN or visit GrandCasinoBiloxi.com.

There are other casinos in Biloxi,

BUT ONLY ONE BILOXI CASINO.

There’s no place like Biloxi. And no one embodies the spirit of the Gulf Coast like the Grand Biloxi Casino. Savor Gulf shrimp fresh off the boat. Or try our buffet with a new theme every day, like Dungeness Crab Wednesdays.

If you’re looking for music, every Saturday we have local bands inside and Gulf Coast Calypso outside. And don’t forget to hit it big with our new slots.

So if Biloxi is your k ind of tow n, the Grand Biloxi is your kind of casino.

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IP CASINO RESORT & SPA

IP’s thirty-two restaurant is definitely a room with a view — in more ways than one. Aside from the grand vistas of Back Bay Biloxi and the Gulf of Mexico from 32 floors up, the view that is awe-inspiring to connoisseurs is thirty-two’s wine cellar. Housing what Ernest Hemmingway described as “the most civilized thing in the world,” the 420-square-foot room is home to more than 5,000 bottles of wine.

Choices abound for pairing the perfect wine with the most succulent of steaks and freshest of seafood dishes.

“We have around 700 different labels from all over the world, including France, Germany, Spain, Portugal, Italy, North America, Chile, Hungary, Austria, Australia, and Canada,” says IP’s sommelier Harry Hall.

Wine pairings, wine tastings and wine clubs are all a part of today’s social scene, which is why Hall is always available during dinner hours for questions, suggestions or even a brief tour of the cellar. “Guests love to take advantage of this amenity in thirty-two,” Hall says. “We update it often to reflect seasonal trends. My goal for IP’s wine program is to offer the highest quality selections with an extensive variety to accommodate every guest.”

Apparently he has succeeded. IP’s thirty-two fine dining restaurant is a AAA Four Diamond winner and has won the Wine Spectator Award of Excellence four years in a row and Wine Spectator’s the Best of Award (there are only four winners in the state of Mississippi). Also, thirtytwo has won the Wine Enthusiast Award of Distinction for two years.

Now prepare to travel to the Orient at IP … The word tien has multiple meanings in several Asian languages, including “first,” “wealth,” “convenient,” “progress” and “heaven.” IP has no intention of redefining the classic term, but IP does intend to greatly enhance its many meanings.

IP’s unique tien restaurant is the first and most authentic of its kind in the culinary arena of Asian fusion fare in south Mississippi. The chefs 52

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flew to the other side of the globe to learn first-hand the authenticity required in preparing Asian food. “We have brought back an abundant supply of culinary knowledge in order to provide our guests with an unforgettable Asian dining experience — as close to being there without the jet lag!” says IP’s Executive Chef Chris Poplin.

Since tien is located on IP’s expanded second floor near a vast array of new slots and table games, obviously visiting tien could mean wealth, as in your good fortune, or it could mean tien’s wealth of beauty that awaits as you enter through a magical mist transporting you to another world and providing the calming vista of Biloxi’s Back Bay. With a multi-cultural appeal in mind, tien features a variety of Asian styles, including traditional Vietnamese, Korean, Chinese and Japanese cuisine. With the interactive experience of preparation at your table as knowledgeable, tien servers fulfill your every culinary wish.

How about a trip to Brazil, no passport required? Then you are ready for Carnaval de Brasil, where you will undoubtedly celebrate the exotic. Revel in the South American churrascaria and Brazilian barbecue, perfect for meat lovers, while the gauchos carve your selections right at your table. If you prefer lighter fare, then order from the a la carte menu where you can choose from a variety of dishes, including pan-fried seafood cakes or ginger-glazed tuna steak. Should you choose privacy, individual casitas separate you and your dining party as Brazilian music and the background of the rain forest fill the air. An ever-expanding South American wine list and dozens of sultry Brazilian cocktails round out your breathtaking experience at IP Casino Resort & Spa.

For more information on IP Casino Resort & Spa, call 1-888-946-2847 or visit IPBiloxi.com.

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Quick Bites:

BEAU RIVAGE RESORT & CASINO CASUAL DINING Stalla: Stalla, Beau Rivage’s new Italian restaurant, creates just the right recipe for an evening of classic Italian food. Stalla’s traditional menu, inspired by the northern Italian countryside, is reminiscent of Old World-style restaurants in New York’s Little Italy. Enjoy staples like spaghetti and meatballs, brick-oven pizzas and a variety of soups and salads, or try pasta dishes like lobster ravioli, veal piccatta and lasagna. Pair any of these with your choice of a diverse selection of premium Italian wines.

Memphis Q Smokehouse & Barbeque: Cool blues and hot barbecue are synonymous with Memphis Q. Guests enjoy thick, juicy steaks and Memphis traditions such as house-smoked chicken, fried delta catfish and deliciously tempting Southern desserts.

Coast: Coast fuels the appetite and the soul with hearty appetizers, plump and juicy hamburgers, brick-oven pizzas and savory entrees.

When the sun goes down, Coast lights up as the hottest nightclub on the Gulf Coast.

The culinary standard at MGM Resorts International’s AAA Four Diamond Beau Rivage Resort & Casino is on par with the world’s finest resorts. From traditional cooking to exotic international cuisine, Beau Rivage’s distinctive restaurants and cafés offer a multitude of dining experiences.

FINE DINING BR Prime: Classic meets contemporary at BR Prime, Beau Rivage’s signature steak and seafood restaurant. A consistent Wine Spectator Award of Excellence winner and one of only three DiRoNa (Distinguished Restaurants of North America) restaurants in Mississippi, BR Prime delivers one of the finest culinary experiences the Southeast has to offer. From the dramatic floor-to-ceiling glass wine displays flanking the sleek bar to the intimately curved banquettes in the dining room, BR Prime exudes a contemporary sophistication that manages to be both welcoming and refined.

Jia: Beau Rivage’s contemporary Asian restaurant, Jia emanates excitement and inspires serenity. Enveloped in Asian-Zen modern décor, Jia dishes out authentic sushi, teppanyaki and pan-Asian cuisine created from simple, quality ingredients. The menu spotlights a variety of soups, salads, noodles and regional specialties from Thailand, Japan, China, Vietnam and Hong Kong. An extensive selection of cocktail creations from specialty elixirs to Asian beers and sake complement its exotic fare.

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Terrace Café: Nestled in the lobby’s atrium among dazzling garden displays, the Terrace Café provides the ideal locale for guests to relax in a casual setting as they enjoy an array of contemporary and classic American cuisine. This 24-hour café delivers a tempting selection of appetizers, entrees, sandwiches, salads and desserts.

Pool Bar & Café: An oasis of tranquility, Pool Bar & Café offers exotic drinks and light fare for guests who can’t bear to leave their spot in the sun.

BUFFET Beau Rivage Buffet: The Buffet at Beau Rivage offers an enticing collection of specialty foods and Southern favorites. This extraordinary dining atmosphere takes buffet dining to a new level with live-action stations, the freshest ingredients and meals custom prepared to meet every guest’s craving.

Breeze Bar: Located in the east side of the gaming area, the new Breeze Bar lets guests mix and mingle in style as they enjoy signature cocktails while taking in the casino action.

EIGHT75: Ranked as one of Nightclub & Bar Magazine’s top 100 establishments in the country for its uniqueness and quality of service, EIGHT75 is close to the action yet far from the usual. Located just off the casino floor, EIGHT75 delivers a stirring mix of classic cocktails and signature martinis in a contemporary, plush environment.

For more information on Beau Rivage Resort & Casino, call 1-888-750-7511 or visit BeauRivage.com.

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SEMINOLE HARD ROCK HOTEL & CASINO, TAMPA, FL Celebrating four years of success, the award-winning Council Oak Steaks & Seafood in the Seminole Hard Rock Hotel & Casino, Tampa has matured like a fine wine.

Named for the iconic, ancestral oak tree that is still in existence, where the Seminole Tribe of Florida leaders gathered to discuss tribal affairs, the 110-seat Council Oak offers up the finest USDA steaks aged for 21 days in its own Butcher Shop lined with Himilayan Rock Salt. Council Oak also features seafood from local waters, plus live Maine lobster from its custommade saltwater tanks and fresh Alaskan king crab off the boats from the Bering Sea. Every seat in this gourmet room has a spectacular view of the sparkling kitchen and wine rooms which unfold as a theater behind floor-to-ceiling glass.

“We quickly established a foothold in the heavy Tampa steak house market when we opened in 2007, proving that we’re here to stay,” says manager, Matthew Pellerito, who has opened and operated Casino Steak Houses in Detroit and Las Vegas, before moving to Tampa last year.

Sure, there are plenty of fabulous entrée options, but there’s one meal for which the manager reserves his highest personal praise.

“The Long Bone Cowboy Ribeye is probably identified with us more than any other single dish. It’s the most beautiful 10-inch rib bone of marbled beef you’ll ever see. We even personalize it by carving the guest’s initials onto the bone.”

Celebrities, especially those from professional spor ts, frequent Council Oak Steaks & Seafood.

Their names, and those of casino high rollers, can be seen engraved on the VIP Knife Club wall at the restaurant’s entrance.

But there’s much more than steaks to be had - guests can enjoy unique specialties like dry-aged domestic lamb or center-cut veal chops. If you’re feeling like seafood, Chef Patterson suggests one of Council Oak’s fresh line-caught Florida fish like the sautéed red snapper with white truffle risotto, wild mushrooms and port wine butter, or the Australian cold water twin tails, dubbed the “sweetest lobster in the world.”

Pellerito points out that Jason Patterson, formerly an Executive Chef with Wyndham Hotels in his hometown of Dallas, Texas, is his ideal Council Oak chef. “Who better than an experienced chef from Texas to operate the best steak house in Florida?” he remarks.

What’s New? In August, an all-new cocktail menu debuted specializing in fresh ingredients, innovative recipes, and a great new martini program. (The ever-popular martinis feature a choice of nine differently-stuffed olives.

Two examples are Chipotle pepper, or Feta cheese and Rosemary).

Located just off the more than 190,000-square-foot casino floor, as one enters to be greeted by the hostess, the Butcher Shop at Council Oak reveals itself. Council Oak’s experienced butchers are busy at their work, yet always happy to answer any questions about the steak menu from which guests can order while dining and have them packaged, ready to go when they depart.

Award-Winning Wine Service Each year, Council Oak Steaks & Seafood has been awarded the prestigious Award of Excellence by Wine Spectator Magazine for its impressive menu of nearly 300 fine wines and its staff trained in all of the exacting nuances of proper wine service. Every food server is educated on wine and regularly tested on this knowledge.

All the steaks on the Council Oak dining menu are also for sale in the Butcher Shop, so if you love your meal (of course you will!), take another one home with you!

After dinner, a stop at the adjacent Council Oak Lounge for live entertainment and your choice from the specialty drink list, or a fine cigar, is a must!

The Council Oak Menu Begin with a choice of appetizers, such as fresh oysters on the half shell, crab bisque or Maryland crab cakes. And for nearly every steak imaginable, usually cut on the thick side, there’s an assortment of sauces to make it even more sumptuous.

For more information on Seminole Hard Rock Hotel & Casino Tampa, call 1-866-502-PLAY or visit SeminoleHardRockTampa.com.

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CASINO Q&A

Q. There’s something that bothers me about video slot machines. They don’t have handles. I’ve been pulling the handle on three-reel games for 30 years. I always found I got better results pulling the handle than pushing the buttons. Is that how the house makes extra money, taking the handles away from us?

Syndicated gaming columnist John Grochowski has been covering the casino industry for 17 years in his weekly column distributed to newspapers and websites. He is also the author of six books, including “The Slot Machine Answer Book” and “The Video Poker Answer Book”. You can find him online at casinoanswerman.com.

Q&A: with John Grochowski

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A . Slot machine handles have been nothing more than window dressing for several decades. On the few games that still have handles, it makes no difference whether you push a button or pull a handle. All of today’s slot machines, whether they have video screens or spinning reels, are computer-driven.

Pushing the button or pulling the handle simply accesses the same reel-spinning portion of the program. Any difference in results you might observe between button and handle is purely coincidental, and mostly selective memory. Any lengthy test with careful record-keeping would find about the same results when pushing buttons as when yanking the handles.

is established, when the players become the underdogs. If we could take down our pass bets at will, the smart play would be to bet pass on the comeout, collect our winnings on 7 and 11, accept our losses on 2, 3 or 12, and take down our bets if any other number was rolled..

John Grochowski

Obviously, the casinos aren’t going to let that happen.

Why is it different for a don’t pass bettor? Because a don’t pass bettor who takes down his bet after a point is established is passing up the portion of the wager on which he, not the house, has an edge. Don’t pass players are in danger on the comeout, with only three ways to win (one way to make 2 and two ways to make 3) and eight ways to lose (7s and 11s). Once a point is established, the don’t pass bettor becomes the favorite.

Naturally, the house will allow the player to take down a bet when the player is the favorite.

Handles are a relic of times gone by, of the age of mechanical slot machines. In the 1890s, when Charles Fey invented his Liberty Bell, the first reel-spinning slot machine, slots were mechanical, clockwork devices and it required a pull of the handle to set the reels spinning.

That’s no longer the case, and those remaining onearmed bandits that still have arms, the handles exist to please players who want to see them there.

Q. Playing blackjack, another player was really getting on my nerves. He kept hitting 12s. I know you guys say it’s right to hit 12 when the dealer shows a 2 or 3, so I try not to grumble too much, but this guy was even worse. He hit 12 when the dealer had a 4. Not every time, just sometimes. I couldn’t believe it. Can’t players do anything to keep a guy from wrecking the game for others?

Going handle-less does not give the house any extra edge. Programmers could build the same house edge into the game regardless of whether you pulled a handle, pushed a button, touched the screen, spun a wheel, stomped on a foot pedal or screamed “Spin!” into a microphone. It’s all in the game’s programming, not in how you start the reels spinning.

A. I can tell from the start that you’re not going to like this answer on a couple of levels. The player is betting his own money and has the right to make his own decisions.

Treat his play as if it makes no difference to you. After all, in the long run it really doesn’t.

Q. My buddy and I were playing craps, and a guy across the table looked at his watch and said he had to leave. He was playing don’t pass, and they just took his bets down for him and gave him his money. When I’m playing pass, they won’t let me take my bets down. OK, the odds I can take down, but not the line bets. How come he gets to take his bets down, and I don’t?

Another player’s mistake will help you as often as it hurts you. Maybe he’ll take a 10-value that would bust a dealer’s 12, but maybe he’ll take a 5, 6, 7, 8 or 9 that would give the dealer a standing hand. More often than either of those scenarios, the dealer will have something other than a 10 face down, and that changes the whole complexion of the situation.

A. If casinos allowed craps players to take down pass line bets whenever we wanted, we’d be stuffing our pockets with profits --- at least until the casinos changed the rules, eliminated the games or closed their doors.

Aside from all that, you might have encountered a player making good, advanced plays beyond basic strategy. A 12 vs. a dealer’s 4 is a close call hand. Even a non-counter can check out what’s on board for the hand. If there are more 10-value cards on the table than there are 2s, 3s, 4s and 5s, it swings the percentages just enough that it’s a better play to hit 12 vs. 4 than to stand.

On the comeout roll, pass line players have eight ways to win --- the six rolls that total 7 and the two ways to make 11 --- and only four ways to lose --- the two rolls that total 3, the one way to make 2 and the one way to make 12. The casinos make their money after a point number

Don’t sweat other players’ mistakes. They help as often as they hurt, in some situations they might not be mistakes after all. If the play of others bothers you to the point of interfering with your concentration or enjoyment, change tables.

For more free tips, visit southerngaming.com

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Quick Bites: DINING IN ARKANSAS Arkansas is famous for its great outdoors, friendly people and affordable, year-round vacation destinations. What you may not know is that visiting The Natural State can also refresh your spirit with great culinary escapes.

For example, Brown-and-Serve Rolls, a holiday staple for many, were introduced to the world by Meyer’s Bakery of Little Rock in the 1930s. Also, the first fried dill pickles ever were sold at the Duchess Drive-In in Atkins in the summer of 1963 at 15 cents an order.

Legendar y mouth-watering barbecue and cat fish are ser ved with flair in Delta diners and at famed barbecue spots throughout the state, representing Southern cooking at its finest. Master chefs and Southern cuisine restaurateurs serve up delicious dishes in beautiful restaurants and hometown eateries. Several have achieved iconic status.

McClard’s Bar-B-Q in Hot Springs, made famous by President Bill Clinton, offers meats pit-smoked daily on the premises. It’s also known for its sauce, cole slaw, beans and hot tamales, all made from scratch from old family recipes. In Little Rock, Doe’s Eat Place is known for huge steaks and homemade tamales. It gained recognition during the 1992 presidential election campaign when Clinton staffers made it their hangout. Feltner’s Whatta Burger in Russellville is not part of the big chain of the same name but is the place to go for custom-made hamburgers, french fries, malts, milkshakes and cones. Venesian Inn in Tontitown is an Arkansas tradition featuring authentic Italian cuisine, handmade pasta and excellent fried chicken. The award-winning Couch’s Corner Bar-B-Que in Jonesboro is the oldest restaurant in town, circa 1970.

Just about every type of cuisine is available throughout all 75 counties in Arkansas. The state’s agricultural heritage influences much of the food. Contrary to what you may have heard, not everything is fried.

Healthy options are readily available, many made from locally grown produce. You can try your hand at preparing fresh dishes after shopping in any of the farmers markets offered in every section of the state.

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From only-in-the-South cooking to some of the best brews and wines in the country, Arkansas is packed with flavor.

In 1880, European families settled in the Arkansas River Valley, attracted by its fertile, sandy soil and moderate climate. Two were pioneers of the American wine industry: Jacob Post, who came to America in 1872, and Johann Wiederkehr, who immigrated to Altus from Switzerland in 1880.

Area conditions reminded them so much of the wine-making regions of Germany and Switzerland that they each established vineyards, which became the beginning of a wine heritage and viticulture in Arkansas.

Wine was made from grapes, berries and fruit native to their new homeland.

Since those early years, each added new grape varieties and cultivated, improved and ex p anded t heir vineyards. Today, fourth and fifth generations of these two families, plus Robert Cowie and Audrey House, have contributed to making Arkansas the largest and oldest wine-producing state in the South. Paris, Ozark, Wiederkehr Village and Altus are located in Arkansas Wine Country, near where the Arkansas River winds between the Ozark and the Ouachita mountains.

No matter where you stay and play in Arkansas, you’ll find celebrations of the state’s bounty and diverse cultural heritage in food, wine and community events. Southern festivals and cook-offs are abundant and give residents and visitors the opportunity to sample local favorites or showcase their cooking talents.

Praise the purple hull pea at the annual July festival in Emerson. Don’t miss the World’s Championship Steak Cook-off in Magnolia each May. Tout the tomato at the Pink Tomato Festival in Warren. Salute spinach in Alma. Glorify the grape at the annual festivals held in Altus, Wiederkehr Village and Tontitown. Marvel at the melons during Hope’s annual Watermelon Festival. Rallies for rice, one of Arkansas’ largest crops, are held in Weiner and Hazen.

For more Arkansas Tourism information, visit Arkansas.com.

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VIDEO POKER

Often people ask me whether or not video poker is a good gaming choice. Honestly, that’s an impossible question to answer without knowing the all-important pay schedule for the game you selected. Sometimes new players get confused, because there are several versions of the same game — some good and others only good for the house. You will always be able to see the pay schedule, also called the “pay table” on the device, by pushing the “see pays” button. However, you will not know the expected return (ER) or variance (game risk) unless you bring them with you. (You’ll find free removable pay schedules in my book “The Video Poker Edge.”)

Linda Boyd ,a long-time table game player before turning to video poker, writes for “Southern Gaming”, “Midwest Gaming and Travel” , “Arizona Player”, and the both the 2011 and 2012 Editions of American Casino Guide. 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 now available when placing an order on Amazon, bookstores, or Square One Publishers. Look for the kindle edition online or from Square One Publishers.

Available at amazon.com, bookstores or Square One Publishers.

Video Poker: Pay Schedule Tips Part 1

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In Part I of this two-part series, you’ll find tips for using video poker pay schedules to your advantage. In Part II, you’ll find pay schedules for video poker games that you can bring to the casino. Also, I’ll give you easily understood explanations for the statistical information you’ll need to understand the pay tables.

Pay Schedules: You may think that just because you’re a math whiz, you can glance at a pay schedule and know the ER (expected return), but you’d be wrong.

The reason is there are 2,598,960 possible combinations given a 52-card deck and a five-card deal. The ER is an exact mathematical probability of the best holds based on the return (amount paid for a winning combination) along with the odds of achieving it.

Software or expertly written strategy cards are needed to know the best holds after five cards are dealt. (My strategy cards took more than seven years to write and tweak.) Every time the pay schedule changes, so does the strategy. There are minimal changes when playing a different version of the same game, say jacks or better (JOB). Be aware that there are more changes when you change the game name. Here are some pay schedule tips for selecting the best game within the casino: 1. Check All Options: I am always surprised when I see several versions of the same game, say JOB and players select the one with the lower ER. For example, you’re likely to see 9/6 JOB, 8/5 JOB and 7/5 JOB within the same casino. (Be aware that JOB games have the same pay schedules with the exception of the per-coin payout for the full house and flush respectively. 9/6 JOB, for example, returns nine coins for the full house

and six coins for the flush.) You will want to move around the casino pushing the “see pays” button.

Sometimes side-byside machines will have different pay schedules for the same game.

Linda Boyd

2. Choose Progressive Version: I have received emails from players complaining that the best JOB game they can find is 8/5 JOB. That may be true given the amount of downgrading on many casino games lately, but you will usually find a progressive version of this game. Of course you’ll choose the highestpaying progressive. Note that most JOB games are progressive only on the royal flush. You’ll have to slightly adjust your strategy by going for the royal more often when the progressive gets to a specific number of coins. If you want to play computer-perfect, purchase WinPoker software (www.videopokerpractice.com).

3. Ask Locals: If you’re in a new casino, you can make your search for the best games faster by asking locals where you’ll find the best video poker games.

4. Slot Cash/Promotions/Perks: Check out July’s issue of Southern Gaming for detailed slot club information as well as a formula for computing the value of slot card points. Make sure you add the cash value of points to the game’s ER when selecting the best game available. In addition, consider the comps, promotions and other benefits of playing at the casino.

5. Frequent Hands: If you find yourself in a casino with no pay schedules, you can make an intelligent guess about the ER by looking at the payouts for each hand. You will always have access to the pay tables on the machine, but you will not have the theoretical expected return or variance (risk) without your own tables. If you are paid less for a frequent hand, then the game carries a higher risk and lower theoretical return. For example, Bonus Poker (BP) pays double your wager for two pair, while Double Bonus (DB) only returns even money, or the amount wagered. To compensate, you are paid significantly more for all quads (four-of-a-kinds) and an even higher bonus for special quads, like aces. If you want your bankroll to last, select either JOB or BP, assuming similar game ERs. Final Thoughts: You will find a broad range of video poker game choices in every casino. Never assume all versions of the same game are identical even in the same casino. Instead, take the time to personally check the pay schedules before finding a seat.

For more free Video Poker tips, visit southerngaming.com/videopoker

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four roses bourbon AMERICAN SPIRIT OF THE SOUTH

BY G . DOUGLAS DR E ISB A C H

Whiskey has a long history intertwined with the earliest settlers of Pennsylvania. As the settlers moved to the western frontier (Kentucky), they started making what is known today as bourbon. It is said that Evan Williams was the first documented commercial distiller in Louisville, Kentucky in 1783, although some say the first bourbon was Elijah Craig derived from Bourbon County, Kentucky. Today, the industry boasts revenues of over $500 million with United States exports of $1 billion and enjoyed in more than 100 countries.

“Bourbon reached its peak performance, based on the number of barrels aging, in 1968,” said Jim Rutledge, Four Roses Bourbon Master Distiller. “But through the 1980’s, the industry felt a steady decline of 3-5% and didn’t level off until the mid 1990’s.” This trend continued until the introduction of single barrel and small batch bourbons with Blanton’s Bourbon in 1983 as the first single barrel bourbon produced.

Soon after, in 1988, Jim Beam introduced their small batch collection of Booker’s, Knob Creek, Basil Hayden and Baker’s launching a trend of premium products to a growing group of spirit connoisseurs. “The introduction of the single barrel and small batch bourbons really lifted the industry up by the bootstraps,” added Rutledge. “It changed consumer perception from just buying ANY bourbon to buying premium bourbon.”

J I M R U T L E DGE is the master distiller at Four Roses Bourbon.

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Ultimately, the make-up of bourbon is what makes it unique. This consists of a number of things from mash bills, yeast cultures and other processes all contributing to the final

change in Kentucky plays a major role as well. Through the course of the year there are about as many hot days as cold days, which is perfect for the maturation process. The very hot and humid summers will cause the bourbon in the barrels to expand and penetrate the wood and vice versa during cold temperatures. In this manner the characteristic sweet flavors of bourbon are created over the aging process.

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A common misconception is that all bourbon must be made in Kentucky. While this is a myth, the most popular bourbons are made in Kentucky because of the abundance of spring fed limestone water used in the production process to generate flavorful characteristics. In addition, the climate

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Any bourbon drinker knows there are many varieties to choose from. While they all have their own unique characteristics, Four Roses Bourbon is a brand that has passed the test of time with a rich history as one of the only distilleries licensed to sell bourbon throughout the Prohibition era – for medicinal purposes. When F O U R R O S E S BO U R BO N Prohibition was repealed near the end is the only distillery that uses more than one yeast of 1933, Four Roses became the number one selling bourbon in the United States culture in their product. and was purchased by Seagram. In 1945, Seagram introduced a new blended product. For example, Four Roses Bourbon is the only distillery whiskey called Four Roses Premium to take advantage of the that uses more than one yeast culture in their product. They popular brand and it continued to grow through the 1940’s and also utilize two separate grain recipes, one with 75% corn, 20% 1950’s. However, at the end of the decade Seagram began to rye and 5% malted barley and the other with 60% corn, 35% focus its sales in international markets and eventually made it rye and 5% malted barley. They are also the only distillery to disappear from U.S. markets not returning until their exit from use two mashbills (grain recipes) in combination with its five the market in December 2001. proprietary yeast cultures to ferment, distill and age 10 unique bourbon recipes and flavor profiles. “Our Single Barrel Bourbon Now called Four Roses Distillery LLC, their first initiative was is derived from 35% rye and 60% corn mashbill and a yeast to bring their Kentucky Straight Bourbon Whiskey back home. culture that generates light and delicate fruit flavors, which They also introduced a Single Barrel Bourbon and Small Batch compliments and balances the high rye content,” said Rutledge.

Bourbon which have both been highly successful winning “For our Small Batch, we use 50% of each grain recipe and with countless awards and making Four Roses, once again, a well each we use two yeasts. One of the yeasts creates a rich and full recognized and respected household name in the world of bodied fruity flavor while the other creates rich spicy characters distilled spirits and bourbon. for really nice balance as well.”

We highly encourage you to consider a bottle on your next visit To be called bourbon, distillers must follow mandatory industry to the liquor store…you won’t be disappointed! guidelines. There must be a minimum of 51% corn in the mash bill, it must be distilled at less than 80% alcohol and it must be aged in new oak Don’t miss your chance to meet barrels charred on the inside. It is common in Jim Rutledge at Southern Gaming the industry to use white oak barrels because of Magazine’s Casino Cook-off in the abundance of flavorful natural sugars in the wood. In addition, the maximum fill-strength Biloxi, Mississippi on Saturday, of bourbon in the barrel is 125 proof, the flavors September 24th. Jim will be on and color of the bourbon created in the process hand sharing his life stories of may not be adulterated in any fashion (bourbon is making one of the most premium 100% natural) and it must be aged a minimum of two years to become a “straight” bourbon.

Casino Cook-off bourbons in the world. For more

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breeders’ cup challenge BRINGING POKER TO PONIES

BY JENN IE R E E S

The Breeders’ Cup looked to the World Series of Poker when racing’s championship program was brainstorming three years ago about ways to attract more players and to do more for the sport’s biggest customers. Thus was born the Breeders’ Cup Betting Challenge, whose $10,000 buy-in makes it the largest live-money horse-racing tournament in the country, if not the world.

“Poker was hot, and the idea was ‘Let’s create something that is a horse-racing handicapping tournament but at a higher level,’” said tournament administrator Ken Kirchner, president of FalKirk International and the industry consultant who oversees wagering and simulcasting matters for the Breeders’ Cup. “We thought, ‘Let’s look at the $10,000 buy-in for the World Series of Poker, and what can we do to move these people around the country who can bet at that level onto the Breeders’ Cup? To get them to the event, to experience seeing Zenyatta and Blame battle it out down to the wire, or to see the best fillies on Friday, all the things that go into an actual Breeders’ Cup event, bring that all together in the form of a handicapping tournament at the championship.”

The competition will be held for the third year during the Breeders’ Cup, Nov. 4-5 at historic Churchill Downs in Louisville, with total purses topping $350,000 based on 125 participants, including $175,000 to the winner. The $10,000 buy-in reflects $7,500 for the player’s betting bankroll and $2,500 toward prize money.

The great mare Zenyatta, seeking to retire with a perfect 20for-20 record, might have been the overwhelming sentimental favorite in last year’s Breeders’ Cup Classic. But among those at Churchill rooting hard for Blame to beat her was Robert Hansan, a 47-year-old retired entrepreneur from Reston, Va. Hansan’s keen handicapping including banking that it would take a final tally of about $40,000 to win the tournament. So his strategy going in was to try to keep his original bankroll in tact heading into the Classic so he could bet it all on Blame.

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R O BE R T H A N S A N 2010 BCBC Winner Heading into that final race, he indeed put his remaining $7,236 on Blame – taking advantage of Zenyatta’s popularity to drive up the odds on Churchill Downs’ Clark and Stephen Foster Handicap winner to $5.20-$1. When Blame held off Zenyatta by a head, Hansan had $44,863 in cash winnings as well as the $137,000 first-place money for a total of $181,863.

“He turned Blame at 5-1 into a 25-1 shot,” Kirchner said.

But the BCBC is not only the players with the deepest pockets.

The competition has added on-line qualifying tournaments with buy-ins as little as $100 that give the winners a free seat at the big event, which includes clubhouse credentials for the entrant and a guest and discounted hotel rooms.

and trifecta plays - not to mention it’s real betting. (In the on-line qualifiers, players make a mythical $2 win and $2 place bet on one horse in each designated race.)

Choosing among the 22 races that weekend at Churchill (including the non-Breeders’ Cup races), participants must bet a minimum of $600 per race on at least five races on Friday and $900 per race on at least five races Saturday.

T H E 2 0 11 B R E E DE R S ’ C U P will take place at Churchill Downs.

BCBC qualifying events.

Competitors can bet on additional races with no minimum wagering amount.

Because it is a live-money competition, there is no cap on payoffs, as exists with many handicapping tournaments, including the

Hansan says he plays few handicapping tournaments because he doesn’t care for the mythical format. The cash nature attracted him to the BCBC last fall.

“The cash tournaments give you that opportunity for emphasis,” he said. “The mythical $2 win and place doesn’t give you any emphasis opportunities. It comes down to whoever can pick the most races. But in my view, you don’t leave the track every day saying, ‘Well, I picked the most races today.’ You leave the track saying, ‘I won the most money, or I won or I lost.’”

BL A M E U P S E T Z E N YAT TA to win the 2010 Breeders’ Cup. This year, up to 29 entries will be awarded through the qualifying tournaments, which started in March and continue with $100 entry events in September and conclude Oct. 1 with a $400 entryfee competition. (See www.bcqualify.com for more information.)

Last year, James Henry of Torrance, Calif., parlayed $100 to get in a qualifying tournament into winning his paid entry at the BCBC, where he finished second and won $78,010.

“This became the ultimate free roll for me,” Henry said at the time.

Ninety-five players competed in the Breeders’ Cup Betting Challenge last year, when a bigger push was made to provide top amenities. Those included using Churchill Downs’ sixth-floor Gold Room, normally the domain of Churchill’s biggest bettors.

The top six finishers also qualify for the Daily Racing Form/ NTRA National Handicapping Championship next January in Las Vegas.

The format is different than many handicapping tournaments because it allows for not only straight wagering, but exacta

Therefore, Hansan believes the BCBC is the truest national handicapping championship by its nature, if not in name.

“This is as close to the Final Table as we have, because it is the most exciting kind of all-in format,” Hansan said. “It mirrors the poker Final Table much more than anything else in the sport.”

The Breeders’ Cup established a sponsorship with poker superstar Michael “The Grinder” Mizrachi to help introduce Breeders’ Cup wagering and its considerable betting pools to the poker world.

The 30-year-old Mizrachi, a self-described “huge horse-racing fan,” is the youngest player on poker’s top 10 career money list with more than $11 million in career tournament earnings, including taking home $2.3 million last year when fifth at the Final Table of the World Series of Poker Main Event.

“I think there’s a lot of cross-over between the attitude of poker players and horse players,” Kirchner said. “As popular as poker has been, we need to be looking at their marketing and what they have done well, and try to adapt some of that into the horse-racing world. I think a big tournament like the Breeders’ Cup Betting Challenge gives us another hook we can use in trying to grab some of these poker players and bring them into our universe.”

Jennie Rees is the turf writer for The Courier-Journal newspaper in Louisville, KY. Check out her blog at courier-journal.com/racingblog.

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HORSERACING

After Ruler On Ice splashed his way across the Belmont Park finish line on June 11 to capture the third jewel of Thoroughbred Racing’s Triple Crown, a despair that I had yet to know cloaked my handicapping psyche. I’ve never gracefully absorbed defeat inside my favorite gaming genre, but the improbable win by this 24-1 shot whose previous claim to fame was a score against $50,000 allowance t ypes might have been swallowed with less distain if it wasn’t for the events that preceded it. Kentucky Derby Champion Animal Kingdom, who returned a $43.80 win mutual, and the gutsy Shackleford, who lasted on the Preakness Stakes front end to the tune of $27.20, opened the wound that Ruler On Ice eventually rubbed salt in, but it would be a lie to state that the possibility of outlandish results inside this year’s Triple Crown Series were not foreshadowed.

Eric Vaughn Floyd is a turf writer for various gaming publications and consultant to several nationwide media outlets in regards to the Triple Crown.

Excerpts from his gambling memoir, “The Backstretch (My First Decade Playing the Game),” can be viewed at LULU.com.

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Virtually all of the preliminaries leading into the First Saturday in May were conquered by equines who previously flew under the radar, and the following scroll of victors proves the outsiders listed above were simply reinforcing established form within the 3-year-old thoroughbred ranks: Tampa Bay Derby— Watch Me Go 43-1; Louisiana Derby— Pants On Fire 6-1; Sunland Derby— Twice the Appeal 25-1; Wood Memorial— Toby’s Corner 8-1; Santa Anita Derby— Midnight Interlude 13-1; Blue Grass Stakes— Brilliant Speed 19-1; Arkansas Derby— Archarcharch 25-1.

You know how everyone has a favorite personal axiom they love to declare but really don’t vigorously adhere to? Well, mine is: “Bet with the streak, not against it.” It sounds simple and logical enough, but there is a reason why Las Vegas casinos have doubled the drop on roulette since the inclusion of electronic sign posts that display the results of the last 20 or so spins. Human nature often convinces us that something is “due” to happen, but this isn’t necessarily so. In fact, if I had a dollar for every tourist on the Strip that bellowed, “Red has hit nine times in a row, black is due,” I’d be regularly wintering in Monte Carlo.

As much as the roulette wheel doesn’t know what just happened, horses listed at long odds aren’t aware that they’re not supposed to win. It is frustrating for the handicapper to diligently examine running lines only to see form on the sheet mysteriously evaporate once the gates open. This is precisely what’s happening, though, and it’s time for horseplayers to accept a hard fact: The current trend of illogical happenings in marquee races looks to fervently continue.

There are many t heories as to w hy chalk eaters (gamblers who consistently back favored ponies) have been spotted weeping over their Racing Forms.

Some theorize that the bloodlines of the modernEric Floyd day thoroughbred are so diluted that parity now reigns supreme. Other subscribe to the notion that since the racing landscape in America is so partial to sprinters, form ultimately breaks down when equines are sent over routes of ground. Whatever the reason, know this: Rules for the modern handicapper have changed, and if we are to stand a chance, it is time to start employing the left side of our brains.

Now I’m not suggesting that logic be thrown completely out the window, but these days it seems any angle rates somewhat feasible. Before acquiring the August Belmont trophy and a blanket of white carnations, Ruler On Ice had never earned a Beyer Speed Figure over 86, but despite competing in cheaper company, this runner had only finished off the board once in six lifetime starts.

More importantly, the racer was adding blinkers for the first time, and if you couple this equipment change with the unpredictability of an off-track, a contender is born.

Since the tote board is lighting up with inflated prices when the stakes are highest, I advise those who regularly invest in premier horseflesh to start spreading their play.

There’s nothing wrong with dedicating the majority of a bankroll to an entry you feel reasonably confident about, but I can’t tell you how many times I have seen a handicapper lose their primary bet only to bail out on a side wager. These illogical backings usually involve lucky numbers, a hunch or gut feeling, putting stock in a medication or equipment change, backing proven connections, or discerning a thoroughbred can handle a significant jump in class Leaps of faith are becoming more of a necessity if the horseplayer wants to secure that life-changing payday, but the confidence to stake even menial sums on porous logic will not automatically manifest itself. Initiate this reconditioning process by refusing to take low odds in contests where talent seems equally distributed and leaning against popular public opinion. In conclusion, please realize that the landscape of thoroughbred horseracing vastly differs from what it was 10 years ago, but thankfully, one aspect of the “The Sport of Kings” will forever remain constant — it only takes one race to wipe out a lifetime of heartache, so just let go and spend that extra $2.

For more free Horseracing tips, visit southerngaming.com/horseracing

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twinspires.com THE ULTIMATE BETTING EXPERIENCE

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Last month while sunbathing on one of Florida’s beaches, I received an unexpected text message from a friend who works inside the thoroughbred racing industry. While I have many acquaintances who occasionally contact me to “tout” a runner who “can’t lose,” this particular gentleman’s information has normally proved rather reliable. The colt in question was testing t he $12 , 50 0 ma iden level for the third time (ma iden horse s a re runners who have yet to visit the winner’s circle), and he assured me that under the tutelage of his new conditioner, this equine listed at 9/2 on the morning line was sure to deliver the goods.

Deposit Wagering) account. There are several options available for horseplayers looking for the ability to book a race while they are somewhere other than the track or OTB (Off-Track Betting Facility), but much like the average player, I do not possess a six-figure balance in my bank account.

Si nce t he racet rack skims around 20 percent of all monies collected before tabulating the final odds offered to the public, it is imperative for horseplayers to e l i m i n at e ne e d le s s operating expenses.

When deciding which A DW enter pr i s e deserves your loyalty, remember the following incisive axiom: “Free T W I N S P I R E S M O BI L E is better.” Of course Naturally one could most sites that offer is a handy tool to use on any Smartphone. thoroughbred wagering sympathize with the dilemma I was presented will bear a gratuitous regarding this intelligence, for while the Sunshine State boasts feature or two, but after scouring the web for a firm that three outstanding thoroughbred ovals and a plethora of simulcast cumulatively routed the competition in this area, TwinSpires. outlets that readily accept pari-mutual wagers, Cocoa Beach com snared my allegiance with the following list of costless doesn’t happen to sport a row of Auto-Tote Machines. Figuring attributes. that a monetary windfall wasn’t meant to be, I disregarded the Free deposits and withdrawals when using a checking recommendation and returned to my hammock. I discovered account— If teamed with the wrong entity, the commerce of three hours later that an opportunity to quadruple my bankroll online wagering can transpire rather laboriously. I have always had been squandered. adamantly declared this process should not only be convenient This unfortunate turn of events shed some light on the fact that I but also void of frivolous fees, and TwinSpires.com meets both needed to catch up with the times and open an ADW (Advance facets of this criteria when customers utilize the EZmoney option

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to directly deposit funds safely and securely from their bank account. Also, cash outs are never crippled with surcharges, and this process may be expedited by requesting a convenient site to checking account transfer.

Free subscription and no wagering fees— The majority of interactive thoroughbred gaming websites charge customers to play. Monthly subscriptions and flat per-bet service charges are typical, but TwinSpires.com shuns the practice of adding pesky wagering commissions.

Free Brisnet Past Performances— Acquiring pertinent information is a steep expense for the horseplayer, but TwinSpires. com supplies free Brisnet past performances for customers who wager through the site. Additional handicapping instruments from industry leaders like Equibase and Trackmaster also remain readily available along with Timeform Ratings, harness racing past performances, clocker reports, international racing commentary and comprehensive results charts.

Free video streaming— Deriving joy from actually viewing the race you have a stake in is quite conventional, and TwinSpiresTV allows customers to keep an eye on up to five tracks at once. This advanced monitoring service equates to a personal OTB where current odds, weather conditions and race replays reside at the fingertips.

These days nearly every strip mall and café offers Wifi, but sometimes your personal laptop just isn’t handy. Therefore a horseplayer armed with only a mobile device could reasonably expect that many perks associated with TwinSpires.com would be unavailable, but the player’s technological edge in this instance

is maintained. If I received my comrade’s text message last month via any Internet enabled phone or PDA (Personal Digital Assistant), then the race in question could have been witnessed right from the seashore complements of TwinSpires Mobile, which is easily accessed through your mobile web browser at m.twinspires.com.

Every courter of “The Sport of Kings” has made a bet that didn’t seem like such a good idea. Canceling a wager before post time is a fairly common practice for players inhabiting a racetrack or OTB, but surprisingly, many online agencies forbid this.

TwinSpires.com will not only forgive a pre-post time error but also allow customers to assign conditional odds so one’s bankroll will not be compromised by a flurry of underlays.

Many service organizations use signup bonuses and reward points to encourage affiliation, and since I’ve frequented some of the country’s foremost hippodromes, my wallet contains many cards. Twinspires.com offers a $100 bonus for new subscribers.

Make $500 worth of bets inside the first 30 days of membership, and within 48 hours a c-note is credited to your account. There isn’t a better offer for avid horseplayers. TwinSpires.com has the best interests of the equine enthusiast at heart.

Eric Vaughn Floyd is a turf writer for various gaming publications and consultant to several nationwide media outlets in regards to the Triple Crown. Excerpts from his gambling memoir, “The Backstretch (My First Decade Playing the Game),” can be viewed at LULU.com.

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property profile: SAM’S TOWN HOTEL & GAMBLING HALL

BY JENN IFE R C UT HB E R TS O N

Whether you are looking for excitement or relaxation - you can find it at Tunica’s Award Winning Sam’s Town Casino Hotel and Gambling Hall nestled among cotton fields along the Mississippi River just minutes from Memphis. Sam’s Town’s charm of the old west, mixed with a good dose of Southern hospitality creates a down home comfortable atmosphere.

Boyd Gaming has blended the perfect mix of top notch gaming, knee slapping foot stomping entertainment, tummy pleasing food venues, exciting recreation, kick back relaxing luxury hotel rooms, and ample parking to make Sam’s Town Casino Hotel and Resort the place to chill out and relax or kick up your heels with excitement.

Imagine yourself waking up in a spacious lush comfortable newly decorated Sam’s Town Hotel Room, going down to the atrium and enjoying some hot coffee and a Krispy Kreme donut at Snacks n Stuff open 24/7 or to the Great Buffet all you can eat for a breakfast fit for a king or queen with homemade biscuits, gravy, fresh fruit, and more. Or better yet order Room Service and catch up on the news on the flat screen tv. Then picture yourself on the gaming floor playing in the only live Keno in town, playing one of the newest and most popular slots and video poker, or table games, or maybe their friendly poker room will tickle your fancy. Don’t forget while you are enjoying yourself 72

Southern G aming an d De s t in a t io n s

S A M ’S T O W N HO T E L & G A M BL I N G H A L L is located in Tunica, Mississippi. your choice of beverage is served free. (Just don’t forget to tip the nice server) Don’t forget to stop by Sam’s Town Casino Tunica player’s desk and get your Free B-Connected player’s card. You can earn points from your play for drawings, gifts, and comps! Take advantage of the Sam’s Town Promos such as: Every Tuesday – Senior’s Day; Every Thursdays – Gals & Pals; Bring a friend for Triple points any day; New members can sign up for a chance to win up to $500 and lots of Mystery Prizes. Stop by and check out the latest promotions and get more bang for your buck!

5pm-7pm. If you miss the special you have a second chance for the late night dining fare special 9pm ‘til closing. Twain’s is absolutely a top favorite for dining with guests, atmosphere, fresh seafood, top quality pork, beef, chicken, an extensive wine list, and most of all excellent staff and service. Make a good memory to take home, savor and enjoy Twains’ Fine Dining at Sam’s Town Tunica. Twain’s hours are: Sunday - Thursday 5pm-10pm; Friday- Saturday 5pm-11pm.

If you are visiting on the weekend and have a healthy appetite for some good down home cookin’ check out Sam’s Town’s Smokey Joe’s Café upstairs. You can build a bucket of seafood the way you want, or enjoy an 8oz fresh from the grill Smokey Joe Hamburger, juicy Rib-Eye cooked to perfection, fajitas, enchiladas, crab legs, Mississippi catfish and oh so much more served in huge portions. Check out the colossal Brownie sandwich for dessert! Once your knees go under the table you will know you made a good decision to dine at Smokey Joe’s Café. Open Friday – Saturday 5pm-12pm.

Entertainment- Sam’s Town Tunica has free live entertainment at Roxy’s Live Lounge.

S A M ’S T O W N H O T E L & G A M BL I N G H A L L has two full floors full of slots and table games.

Ahhh before you know it is Lunch time! Take a break and visit The Great Buffet featuring Award winning Corky’s BBQ. Sam’s Town has gone the extra mile to bring you flavors from all over the world and Grandma’s kitchen table. Bountiful choices of lip smacking, finger lickin’ good food. Want to know a secret? If you are a chocolate fan and love fudge…… some of the best ever is on the dessert bar, just look on the shelf under the little statue of the chef. It’s like the end of the rainbow for some of us! If it is all gone… ask the friendly face behind the counter, they will find you some. Great Buffet is open 7am-10pm.

Okay we are full and ready to soak up some sun in the privacy of the Sam’s Town Courtyard. Dip into the crisp clean water, or soak up the southern sun, there’s a hot tub if you want to just relax and let the water soothe your muscles. You may want to save it for later in the evening when you can relax under the southern stars and unwind. Either one you choose or both, enjoy the moment. If you need your fitness time, Sam’s Town’s Fitness Area has up to date treadmills, stair masters, stationary bikes, and dry sauna.

Planning the evening? How about some casual fine dining at Twain’s located upstairs in the atrium? Chef Doug has an Early Bird Special for $24.99 per person your choice from the Early Bird Menu including soup/salad, delicious entrée, and dessert from

In addition to the regular free live bands on Friday and Saturday nights, Sam’s Town presents Battle of the Bands at Roxy’s Live on Thursday nights August 19th-Oct. 28th. Finalist will compete for Cash prizes.

Come enjoy the music, get on the dance floor and stomp, twist, shake, or glide, most of all enjoy yourself.

River Palace– September 24th Rock with Paul Revere and the Raiders tickets $15/$25 Delta River Cruisin’– Sept 22-25th, 2011 – In the Sam’s Town Tunica Parking lot. Come see the 12th annual Delta River Cruisin’ Car show with the coolest collection of hot rods, street rods, step back in time with classically restored vehicles.

Drooling allowed!

What are you waiting for? The friendly people at Sam’s Town Hotel & Gambling Hall are waiting for you! Make your plans today. Call 1-800-456-0711 or visit www.samstowntunica.com.

You will start out a winner with Hotel rates starting at $37 per night!

Jennifer “Jen” Cuthbertson is a free lance writer and owner ofCuthbertson Media Group which has website portals and online communities forgaming destinations in the US. Her 5 online communities have been promoting tourism, bringing players and casinos together with information, advice, and reservations since 2001. Visit ww.cuthbertsonmedia.com

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Southern Gaming’s Preferred Hot Spots

Southern Gaming and Destinations Magazine strives to recommend quality establishments located throughout the region to our readers. On this map, you will find an array of our preferred casinos, racetracks, racinos, hotels and restaurants we feel will deliver a quality experience and encourage you to consider them when you travel.

WANT COMPS? If you are a qualified casino player, let us know! We will connect you with our preferred player hosting company, CasinoRatedPlayers.com, who has relationships with casinos around the world. For more information, please e-mail comps@southerngaming.com or call 1-877-582-9478. Also, visit SouthernGaming.com/comps to fill out a Comp Request Form for assistance in setting up your next gaming trip.

1 Gulf Coast

Miccosukee Resort & Gaming (Miami)

Beau Rivage Resort & Casino (Biloxi)

1-877-242-6464

Mardi Gras Casino & Racing (Hallandale)

1-888-750-7111

Fallen Oak Golf Course (Biloxi)

1-877-55-SLOTS

1-877-805-4657

1-800-WIN-2-WIN

Seminole’s (Coconut Creek, Hollywood & Tampa)

Half Shell Oyster House (Gulfport & Biloxi)

Watermark Grille (Naples)

Grand Biloxi Casino Resort Spa

1-228-867-7001

Hard Rock Hotel & Casino (Biloxi)

1866-2CASINO

1-239-596-1400

5 Georgia

1-877-877-6256

The Horseradish Grille (Atlanta) 1-404-255-7277

IP Casino Resort Spa 1-888-946-2847

New York Prime Steakhouse (Atlanta)

Island View Casino Resort (Gulfport)

1-404-875-4242

1-877-774-VIEW

The Shed BBQ (Ocean Springs) 1-228-875-9590

2 Alabama

Soho Restaurant (Atlanta) 1-770-801-0069

6 Indiana Belterra Casino Resort (Vevay) 1-888-BELTERRA

Riverside Casino (Wetumpka) 1-800-897-7198

Casino Aztar (Evansville) 1-800-342-5386

The Robert Trent Jones Golf Trail 1-800-949-4444

• Oxmoor Valley Golf Course (Birmingham) • Hampton Cove Golf Course (Huntsville) • Magnolia Grove Golf Course (Mobile) • Capitol Hill Golf Course (Montgomery) Wind Creek Casino & Hotel (Atmore) 1-800-826-9121

Rising Star Casino Resort 1-800-GRAND-11

7 Kentucky

1-501-663-9734

Hot Springs Visitors Bureau 1-888-SPA-CITY

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

21C Museum Hotel (Louisville) 877-217-6400

Brown Hotel (Louisville) 1-502-583-1234

Churchill Downs (Louisville) 1-800-283-3729

Southern G aming an d De s t in a t io n s

1-502-894-8686

Seelbach Hotel (Louisville) 1-502-585-3200

Waterfront Restaurant (Covington) 1-859-581-1414

8 Louisiana Café Giovanni (New Orleans) 1-504-529-2154

Delta Downs Racetrack & Casino (Vinton) 1-800-589-7441

Fair Grounds Race Course (New Orleans) 1-504-944-5515

L’Auberge Du Lac Hotel & Casino (Lake Charles) 1-866-580-7444

Paragon Casino Resort (Marksville) Shreveport/ Bossier Visitor’s Bureau

9 Mississippi (Tunica) Gold Strike Casino Resort 1-888-24-KSTAY

Harrah’s Tunica

1-800-WIN-4-WIN

Sam’s Town Hotel & Gambling Hall 1-800-456-0711

Hollywood Casino Tunica 1-800-871-0711

10 Mississippi

Equus Restaurant (Louisville)

Boka Homa Casino (Sandersville)

1-502-897-9721

1-866-447-3275

Galt House Hotel & Suites (Louisville)

Pearl River Resort (Philadelphia)

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

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Porcini Italian Restaurant (Louisville)

1-888-45-VISIT

1-877-386-4463

The Faded Rose Restaurant (Little Rock)

1-502-896-9234

Horseshoe Casino Southern Indiana Indiana Live! Casino (Shelbyville)

1-501-682-7777

Pat’s Steak House (Louisville)

1-800-946-1946

1-866-676-SHOE

Arkansas Departmet of Parks & Tourism

1-859-331-0770

Hoosier Park Racing & Casino (Anderson) 1-800-526-7223

3 Arkansas

Oriental Wok (Fort Mitchell)

1-866-44-PEARL

11 Missouri Ameristar Casino St. Charles 1-800-325-7777

Argosy’s Alton Belle Casino 1-800-336-7568

Casino Queen

1-800-777-0777

Lumière Place Casino & Hotels 1-314-881-7777

River City Casino

Ferraro’s Italian Restaurant 1-702-364-5300

Golden Nugget

1-800-634-3454

Golden Gate Hotel & Casino

1-800-426-1906 Hard Rock Hotel & Casino 1-800-473-7625 MGM Grand 1-877-880-0880 Mandalay Bay Resort and Casino 1-877-632-7800 Mirage Las Vegas 1-800-627-6667 Palms Hotel 1-866-942-7777 Paris Las Vegas 1-877-796-2096 The Venetian 1-877-283-6423 Wynn Las Vegas 1-888-320-WYNN Wild Wild West Hotel & Casino 1-800-6-STATIONS

13 Nevada (Laughlin) Aquarius Casino Resort 1-888-662-5824

1-888-578-7289

Golden Nugget Laughlin

Aria Resort and Casino

Harrah’s Laughlin Casino and Hotel

12 Nevada (Las Vegas) 1-866-359-7757

The Bellagio

1-888-987-6667

Caesars Palace 1-800-HARRAHS

1-800-950-7700

1-800-427-7247

14 Nevada (Reno) Atlantis Casino Resort 1-800-723-6500

For comps and information on these facilities, visit www.SouthernGaming.com!

Rendezvous Barbecue (Memphis)

Circus Circus Reno Hotel & Casino

1-901-523-2746

1-800-648-5010

Tsunami Restaurant (Memphis)

Eldorado Hotel & Casino 1-800-879-8879

Hyatt Regency Resort Spa & Casino (Lake Tahoe) 1-800-233-1234 Peppermill Resort Spa Casino 1-866-821-9996

15 Ohio Blue Ash Golf Course (Cincinnati) 1-513-745-8577

Elks Run Golf Course (Cincinnati) 1-513-735-6600

Jeff Ruby’s Steakhouse (Cincinnati) 1-513-784-1200

Montgomery Inn Boathouse (Cincinnati)

Golden Bear at Indigo Run (Hilton Head) 1-843-689-2200

Harbour Town Golf Course (Hilton Head) 1-843-363-4485

Hilton Head National (Hilton Head) 1-843-842-5900

Salty Dog Café (Hilton Head) 1-843-363-2198

17 Tennessee Bound’ry (Nashville) 1-615-321-3043

Cherokee Valley Golf Course (Memphis) 1-901-525-4653

1-901-274-2556

Vanderbilt Legends Club (Brentwood) 1-615-790-1300

18 West Virginia Hollywood Casino at Charles Town Races 1-800-795-7001

The Greenbrier (White Sulphur Springs) 1-800-453-4858

Mardi Gras Casino & Resort 1-304-776-1000

Mountaineer Casino Racetrack and Resort 1-800-489-8192

Folk’s Folly (Memphis)

Wheeling Island Hotel, Casino & Racetrack

Aunt Chilada’s Easy Street Café (Hilton Head)

Gaylord Springs Golf Links (Nashville)

Bahamas

CQ’s Restaurant (Hilton Head)

Half Shell Restaurant (Memphis)

1-513-791-3482

16 South Carolina 1-843-785-7700 1-843-671-2779

1-901-762-8200

1-615-458-1730

1-901-682-3966

1-304-232-5050

Atlantis, Paradise Island 1-800-777-5848

Check out SouthernGaming.com today!

Get the best gaming tips, reviews, gaming news, sports scores and odds, and more!

Don’t delay...you are just a click away!

Vol um e 13 I ssue 5

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Playing Small Pairs (2-2 through 6-6) on the Flop: Pump It or Dump It In general, if there are four people in the pot when the flop comes down and you have a small pair, you need to flop a set in order to continue playing your hand. Of course, if you have 6-6, and the flop comes down 3-4-5, this too is a good flop, although certainly not as strong as flopping the set. When you have this kind of flop, you want to raise to protect your hand, because although there’s a reasonable chance that you have the best hand at the moment, all you have at this point is a pair of sixes, a hand clearly vulnerable to overcards that could give someone else a higher pair. Of course, if you get callers and then make your straight (preferably with the deuce, because then you’ll get a lot of action from anyone holding an ace), you’ll want to continue raising- for the same reason you want to raise when you flop a set: you have the best hand and want to “pump it.”

Phil Hellmuth Jr. is an 11-time World Series of Poker Champion leading all poker players in the world. He has two New York Times best-seller books — “Play Poker Like the Pros” and “Bad Beats and Lucky Draws” — both of which can be found at Amazon.com. Phil’s books, blog, tips and more can also be found at PhillHellmuth.com. Chat and play with him at UltimateBet.com and learn about his new cell phone game at HellmuthHoldem.com.

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When the flop comes down J-Q-2 to your 6-6 with four players in the pot, then use some discretion and (in most cases) fold your hand: “dump it.” The “pump it” tactic is used either to protect your hand, by raising to eliminate your opponents on the flop, or to get more money into the pot when you have a strong flop. “Dump it” is used to save bets, by using your best discretion to fold your hands on the flop, thus losing no more bets.

Playing Small Pairs on the Flop You have 4-4 in the fourth position, and the player in the second position (two seats to the left of the big blind) makes it two bets to go. You’re playing my theory- “three-bet with small pairs”-before the flop, so you make it three bets. No one else calls, and the flop is Q-10-3. The player in the second position then bets out into you and you raise him, thus “representing” a queen (or perhaps K-K or A-A) but also gaining information. If your opponent reraises you, then either you’re already beaten (this is more likely) or your opponent has a straight draw, and its time for a decision. If you feel you have him beat at this point, then you may want to reraise him. Or you might decide that your opponent has you beaten and fold your hand on the flop. You might decide to simply call his reraise on the flop and defer a decision to call or fold when you see what drops on fourth street.

I would call one more bet and make a decision on fourth street heavily weighted toward folding, but trust your instincts here.

If your opponent just calls your raise, then he may still have you beaten, with something like A-10 or Q-J. But if he doesn’t have you beaten then he most likely has some sort of straight draw like K-J, A-J, or A-K. Therefore,

any 9, J, K or A would be a terrible card for you on fourth street.

Let’s look at the way this hand would be played on the flop if you have just called the two bets with your 4-4 before the flop.

In this case, it’s likely that Phil Hellmuth, Jr. at least one other player will have called the two bets before the flop. Suppose one of them was the big blind, since it costs him only one more bet. Now the big blind checks after the Q-10-3 flop, and the preflop raise bets out. You have to use a bit more discretion here because you also have to worry about the big blind behind you. I would probably just call the bet in this case and see what the big blind does. If the big blind were to fold, then I would make a decision about this hand later, on fourth street. (In this case, it’s all about how you read your opponent on fourth street.) But if the big blind were to raise the bet on the flop, then I would just fold my hand right there. And if the big blind were to call the bet, then I would assume that he has some sot of straight draw, or maybe a mediocre piece of the flop with something like 10-8 or 3-A. Suppose now that the button player and the big blind both call the two bets before the flop. So we have the second position making it two bets, you calling the two bets with 4-4 on the fourth position, and now the button and the big blind calling the two bets as well. The flop comes down Q-10-3. Now the big blind checks and the original raiser bets out on the flop. What do you do?

With three other opponents still in this hand and two over-cards on the board (Q-10), folding is the proper play.

Moreover, the fact that the second-position original raiser has bet out into you, and there are two other people behind you yet to act, is a little bit scary in this scenario. You just have to give up and fold.

Playing Small Pairs: Flopping a Set You have 2-2 on the button, the second position raises, and then the fourth position calls two bets. You play in my style and make it three bets to go, everyone calls, and the flop comes down 2-4-J. You have flopped a set!

You should put in as many raises as you can, both to build the pot and to protect your hand.

If you’ve used the other approach and just called before the flop with your 2-2, and then get your 2-4-J flop, nothing changes in your postflop approach. You still put in as many bets and raises as you can in order to build a pot and protect your hand. No matter how you play your small pair before the flop, when you hit a set it’s time to “ram and jam” (raise and reraise). Sets usually win or lose (a majority of time the sets win) pretty good-size pots.

For more free poker tips, visit southerngaming.com/poker

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