Southern Gaming and Destinations September/October 2014

IT’S AUTUMN. TIME TO FALL INTO FESTIVAL SEASON

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SEPTEMBER/OCTOBER 2014 Vol. 16, Issue 5 SOUTHERNGAMING.COM

C A S I N O

Dining Guide

The votes are tallied!

YOUR CULINARY

Talking

THOROUGHBREDS

FAVORITES ARE...

PAGE 11

Is Trevor Denman racing’s greatest announcer—ever? PAGE 34

FEEDING THE

MOUTHS of the SOUTH

An inside-the-kitchen look at the culinary empire of Chef John Besh

PAGE 6

PLUS TIPS ON CRAPS * VIDEO POKER * BLACKJACK * HORSE RACING * POKER Covering Florida, Indiana, Las Vegas, Louisiana, Mississippi and the entire South!

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RESORT & CASINO

•

B I LOX I

LETTER

from the Publisher

UP FRONT with G. DOUGLAS

PUBLISHER

Bisig Impact Group CHIEF EXECUTIVE OFFICER

Larry Bisig PRESIDENT & CREATIVE DIRECTOR

the Barbecued Shrimp. Check out our story on page six to learn firsthand what makes him one of the best in the business.

Also as part of our Dinging Guide, we highlight some of our favorite menu items from casinos throughout the South. Whether you are looking for tasty appetizers, filling entrees or delicious desserts, our team has you covered. Most of the restaurants feature their full menus on their websites for your convenience, so be sure to check them out before you go.

Great gambling getaways consist of many determining factors that begin the moment you leave home. Was there traffic in route to your destination? Were you greeted with a smile when you arrived? Was your room ready? What about service? Did it take a long time for the waitress to bring your drink? The list goes on and on.

For me, one of the most important ingredients for a great trip is my dining experience. Whether it’s the premium white tablecloth restaurant or the bountiful buffet, I love to check out the casino culinary scene because so many locations feature some of the best chefs in the world. You won’t find better service and selection anywhere and best of all, if you play your cards right you might even get your meal comped!

This issue is our annual Casino Dining Guide and we are excited to have one of the kitchen super stars, John Besh, on the cover. Born and raised in Southern Louisiana, today he has an array of television shows, cookbooks and 10 restaurants, nine of which are located in New Orleans. His plate is certainly full, but there are no signs of his slowing down anytime soon. I can speak from experience that Besh Steak at Harrah’s New Orleans is excellent, and if you go, be sure to get

As we draw closer to the Breeders’ Cup World Thoroughbred Championships, we are excited to highlight one of the best track announcers and race callers in the world, Trevor Denman, the Voice of the Breeders’ Cup. Denman has been calling races for more than 30 years and is a walking encyclopedia when it comes to the Sport of Kings. Be sure to tune in November 1st and 2nd to hear him call the two biggest days of the year for horseracing.

Last but not least, if you haven’t joined The Comps Club by Southern Gaming, what are you waiting for? We have added coupons for French Lick Resort in Indiana, Cypress Bayou Casino Hotel in Louisiana and several others that make your $29 membership fee well worth it! You get six issues of Southern Gaming AND six Member Coupon Paks loaded with casino coupons and special offers. For more information and to join today, visit TheCompsClub.com or call us at 1-877-582-9478.

If you can’t be good ... be lucky!

G. Douglas Dreisbach

GENER AL M ANAGER

Chip Dumstorf GENERAL MANAGER

G. Douglas Dreisbach MANAGING EDITOR

Joseph Grove ASSOCIATE EDITOR

Lauren Reisdorf ACCOUNTING

Peggy Harris CONTRIBUTING AUTHORS

Linda Boyd Michael Chrisman Amanda Dalton Emily Deep Eric Floyd Ed Golden Phil Hellmuth, Jr. Cindy Lamb Frank Scoblete Letters to the editor, address changes and other correspondence should be sent to: SOUTHERN GAMING AND DESTINATIONS

640 South Fourth Street Louisville, Kentucky 40202 (502) 583-0333 Fax (502) 583-6487 e-mail: editor@southerngaming.com The goal of this publication is to help drive awareness of the evergrowing popularity of the gaming industry and to assist the gamer in enjoying their gaming experience to the fullest.

Southern Gaming and Destinations is published for those who seek the best in gaming and in life, and is produced bimonthly by Bisig Impact Group of Louisville, Kentucky.

Copyright 2004 by Bisig Impact Group. All Rights Reserved. This publication is printed by Publisher’s Printing Co., Inc. of Shepherdsville, Kentucky. Postage is paid in Lebanon Junction, Kentucky.

Opinions of columnists are those of the authors and do not necessarily reflect the views of the publisher, nor does Southern Gaming and Destinations assume liability for claims of advertisers.

POSTMASTER: Send

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

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September/October 2014

CONTENTS

ON THE COVER

Tips & Columns

Highlights & Hotspots

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8 Video Poker:

15 Fun and Gaming:

John Besh is Really Cooking With television shows and cookbooks and 10 restaurants , this award-winning chef is feeding the mouths of the South in grand style

How to play is one thing. Where to play is the question.

28 Craps:

Lake Charles & Southwest Louisiana

27 Shreveport-Bossier City: A Culinary Crossroads

Are you one of the worst kinds of players

44 Poker:

40 Property Profile: Hooray for Hollywood: 20 years of glamour and gaming

Trap or Jam your way to a better hand

FEATURE ARTICLES

38 Horseracing:

11 Casino Dining Guide:

Strictly business

Tasty appetizers, mouthwatering entrees and delicious desserts

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20 Culinary King of the South:

We hereby crown the South’s Emperor of Edibles

30 Fall into Festivals

Hot events. Cool weather.

Cold beer.

6 34 The Breeders’ Cup:

Trevor Denman: The man, the myth and the microphone of racing

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Find us on Facebook

@SouthernGaming SOUTH E R NGAM I NG.COM

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FACTS & FUN

DID YOU KNOW

1 2 APPLE CIDER BOURBON COCKTAIL Time to trade in your tank tops and sandals for sweaters and boots. In other words, it’s bye-bye summertime. This autumn-inspired cocktail will help ease the transition from the season of sweltering to the season of shivering. Apple cider has always been one of the South’s favorite fall flavors. Mix it with some bourbon and Ginger Ale to create a simply delicious cocktail that’s sure to please.

Ingredients • 2 parts Apple Cider, refrigerated • 2 parts Ginger Ale, refrigerated • 1 part Bourbon Instructions • Combine the cider and bourbon and refrigerate for at least one hour.

• Before serving, add Ginger Ale to the bourbon and cider and serve over ice.

• Garnish with an apple slice.

A special thanks to Emily Deep for sharing this recipe with us.

S ub mi t yo ur f avo ri te re c ip e s to Editor@southerngaming.com for your chance to win a free subscription to Southern Gaming and Destinations and the Comps Club.

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?

WHICH STATE BANNED PUTTING ICE CREAM ON CHERRY PIE? A. Kansas B. Arkansas C. Florida D. Maine

AN EXECUTIVE CHEFS DUTIES INCLUDE: A. Preparing & Buying food B. Planning Menus C. Managing & Supervising staff D. All the above

WHAT CANDY COMPANY IS KNOWN FOR MAKING CANDY CORN?

4 5

L A U R E N R E I S D O R F & E M I LY D E E P

WHAT YEAR WAS THE BREEDERS’ CUP FIRST HELD? A. 1958 B. 1976 C. 1984 D. 1990

THE INAUGURAL BREEDERS’ CUP WAS HELD AT WHAT RACETRACK? A. Santa Anita Racetrack B. Churchill Downs C. Woodbine Racetrack D. Hollywood Park

“Did You Know” Answers: 1. A-Kansas, 2. D-All of the above, 3. B-Jelly Belly, 4. C-1984, 5. D- Hollywood Park

SIPS WITH SOUTHERN GAMING

by

A. Hershey’s B. Jelly Belly C. Nestle D. Mars Inc.

The number of pounds of coffee are consumed in a 24 hour period at Caesars Palace in Las Vegas

36 million The number of people in the U.S. say apple pie is their favorite

427

9 billion The number of kernels of candy corn produced in a year.

3,600 Pounds of leaves are grown and shed by a maple tree with a life span of 60 years

$5000 The cost of a gambling license in 1823, the year gambling was legalized.

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Blackjack isn’t the only table serving up big winners at IP! With eight ways to dine, including two AAA Four-Diamond restaurants, our resort’s innovative dining options are sure to exhilarate any palate.

Discover your winning fine dining experience: Thirty-two Steaks & Seafood Fresh seafood, Prime steaks and fine wines. Voted Best Restaurant by readers of Southern Gaming magazine in 2013 and 2014!

Tien Asian Cuisine Vietnamese, Chinese, Japanese and Korean interactive dining Costa Cucina Authentic Italian dining featuring classic favorites, seafood & specialty pizzas

Relax with friends at our casual dining restaurants: Back Bay Buffet • Highlights Sports Lounge High Tide Cafe • Quench Poolside Dining Infusion Coffee Bar Must be 21. Management reserves all rights. Call 888-946-2847 for information.

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CA S I N O C U I S I N E

Good, Better, Besh

SOUTHERN Invasion JOH N BE SH C ON T I N U E S T O E X PA N D A C U L I N A RY A N D M E DI A E M P I R E ON E R E C I PE AT A T I M E by

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F YOU DON’T THINK THAT Southern food and dining culture claims a seat at the head of the American table, you haven’t been to the bookstore, watched television, or enjoyed a road trip below the MasonDixon line in quite some time.

The diverse foods and people of the changing American South have given the world both curiosity and inspiration in the form of authors, educators, journalists and musicians. But perhaps most commonly appreciated of all Southern ambassadors is the Southern chef.

In many instances, the mysteries, customs and legends have been handed down through generations from the flame to the platter.

Cornbread to crawfish. Barbecue to gumbo. From the rivers to the gulf and from the hills to the ocean, the borders of the edible South can go as down home and uptown as need be.

But if any city or state can spur a craving for the simplest and the finest of Southern cuisine, it’s New Orleans, La. And as his empire of restaurants and other credits grow, increasingly the man inflaming the passion for it is Chef John Besh.

Sh a r i n g a n honore d s e at at t he aforementioned head of the table, Besh is a native son, chef, author, cable star, philanthropist and father of four. The tireless labor of this beloved Deep South entrepreneur is reflected in his dining establishments, cultural preservation, farm and business sustainability and a shelf of best-selling cookbooks.

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C I N DY L A M B

Tracing the rise of Besh, his passion for cooking and sharing is all down home. His success is uptown. Reviving heritage and business in the Big Easy was nothing less than hard work, even though Besh made it look effortless.

Elements of the heart, management and marketing savvy come together at any of his eight restaurants (see sidebar).

Menus are well-traveled and cater to discriminating and adventurous appetites right alongside those that want to sample the diverse French, American, German, Italian, and Hispanic recipes and back stories that made the Louisiana Purchase one of our forefathers’ best negotiations.

HOT, OFF THE STOVE

His name is synonymous with authentic, fine dining in New Orleans and has set the bar accordingly with his restaurants, each of them exuding their own personality, fare, ambience and architecture. In less than a decade, they have all become points of destination on the traveling foodie holiday and business map.

Preserving and promoting ingredients, techniques, and the history of Louisiana puts Besh into the advocate’s spotlight.

His debut establishment, La Provence, was noted in the Bon Appetit magazine’s 2008 green issue on “The Hot 10/The Best Eco-Friendly Restaurants.

Education and empowerment via the John Besh Foundation is at the core of Chef Move!, an organization providing culinary scholarships and mentorships to minority youth in New Orleans.

“Our next two recipients are headed up

to NYC for their formal education as we speak, and we are so thankful that we found two more great people to represent the Big Easy in the Big Apple,” he said.

“As for our former graduates, they are working for the best and the brightest in New Orleans and making the world a better place through every dish they create because they spread the message of hope, love and education to other.”

The list of national kudos, lots of love from his consistent dining patronage and all-around fans and followers makes their statement clear and loud.

The 2014 induction into “Who’s Who in Food & Beverage” by the James Beard Foundation was the most recent feather in Besh’s toque. In 2009, he was awarded Food Arts’ Silver Spoon Award for revitalizing the culinary legacy of New Orleans.

Food & Wine named him one of the “Top 10 Best New Chefs in America,” and he won the coveted James Beard Award for Best Chef of the Southeast in 2006.

His three cookbooks, “My New Orleans,” “My Family Table” and “Cooking from the Heart” move off the shelves as if they were oil from a cast iron skillet.

CASINO PLAYTIME

Just as we were getting comfortable with zydeco music and Cajun menus, Chef Besh leaves NOLA and travels up the Atlantic seaboard, bringing edible treasures from a location traveling far south of another border. It’s going to be a sure bet that Baltimore’s Horseshoe Casino will welcome the collaboration

“Being Southern is to represent the soul of our nation,” Besh says. “It’s not that difficult. We aren’t as prone to hip new trends as other parts of the country, which allows us the freedom of cooking from the heart, pulling from those old family recipes and representing our region through the foods we cook, eat and love.”

of Besh and his longtime friend, chef Aaron Sanchez, to open “Johnny Snchez,” a farm-to-table taqueria, a Mexican restaurant specializing in tacos, to raise the ante of first class dining. Once the mouths are watering in Baltimore, a second New Orleans location to follow.

The proven success of Besh Steak at Harrah’s is echoed by the 2013 review from naming Besh Steak as one of the top 10 steakhouses in New Orleans coupled with the decree from New Orleans Homes & Lifestyles declares “Besh Steak is an odds-on favorite to make Harrah’s New Orleans Casino a new destination for foodies.” So, it’s no gamble to blend dining and dice where the Besh touch is golden.

Johnny Sanchez will be located in a 6,100-square-foot space within the Horseshoe casino. It will be open for lunch and dinner, with the restaurant hosting live entertainment before transforming into a lounge at night.

“We are so excited about Johnny Sánchez opening in Baltimore!” he said. “It’s coming along at a good pace and are

thrilled to have such an accomplished team on the ground there to help us.

Johnny (me) Sánchez (Aarón Sánchez) is a partnership between best friends from crazy different backgrounds who have come to know each other through food.

Better yet, I know Aarón best through our philanthropic work for so many special causes. Through cooking for charity and cooking for fun, we decided to form a company and create a restaurant that mimics the way we cook together. Tacos, tostadas and tequila will be our focus.

Some traditional offerings obviously stem from Aarón’s heritage and some of my not-so-traditional approaches to Mexican ingredients will inspire both our menu and design.”

The boyish good looks of the young-atheart 46 year old Besh remind visitors to his website and Facebook page that he is all about sharing the experience. As for his latest venture in collaborating with a friend and a casino, he claims that “fun” will be the key component.

“This ain’t your momma’s Mexican and it ain’t a stuffy celeb chef “it’s all about me”

kind of place either. This is a place that is all about entertaining folks who want to forget about things for a while. I want people to be transported when they walk in and made people happy through that sense of hospitality that we both learned at a young age.”

The $442 million Caesar’s Entertainment casino is located off Russell Street near M&T Bank Stadium in South Baltimore.

And Besh is in good company. Among the nine eateries within the casino, a Horseshoe-branded Jack Binion’s Steak House will open in addition to a yet-tobe-named restaurant by another celebrity chef and concepts from local restaurateurs.

In the mean time, epicures may wonder how to enjoy his expanding menu if they aren’t in the neighborhood of one of there restaurants. Is there a new book in the works?

“There might be another book, come to think of it,” he said. “I chalk it all up to hiring good people who love to serve others. This allows us, not me, to make a bigger difference.”

SOUTHERNGAMING.COM

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PLAYER STRATEGY

VIDEO POKER: Selecting a Casino

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LI N DA B OY D

F YOU’RE A FREQUENT PLAYER you already know all casinos are not created equal. Since individual priorities differ, you should take some time to consider what’s important to you and find the casino that is the best match.

Nowadays many casinos have a variety of card levels based on your play. Of course there are better benefits for the higher levels than for the lower ones. For this reason you’re better off patronizing one or two casinos rather than spreading your play around. But how do you know which to choose? Here are just a few comparisons to help make your decisions.

VIDEO POKER GAMES

To me this is the most important factor for choosing a casino. If you check Southern Gaming’s archives you will find pay schedules along with their expected return (ER), variance and hand frequency tables for classic games available in almost every casino. You will want to play those with the highest ER and a personally acceptable variance. Some players are looking for a high-risk game and others want one that’s not so volatile.

Make sure you know the game’s basic strategy by practicing on tutorial software before you play in the casino. (I recommend Dean Zamzow’s WinPoker, although there are other products on the market that will teach you the correct holds.)

COMPS

Sometimes several nearby casinos have your favorite video poker games but there are differences in the comps. Make sure you’re going to use the free benefits resulting from your play.

AMBIENCE

All other things being equal, make sure the surroundings are comfortable for you. For example, some people think entering through the casino’s front entrance is unlucky, although I’m not sure why.

The MGM in Vegas had a “double curse” at one time because the front entrance required that you walk through the mouth of a lion. (The MGM lion is an iconic reminder of the film industry’s early days.) This had to be changed and at great expense to the casino because too much business was lost. Another casino in Vegas had fabulous masks on the walls, but some players complained 8

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that this New Orleans-themed environment frightened them, and the masks were eventually removed. (This was a sad decision for me because I really loved them.)

So, if something about the building or décor really bothers you, find another spot to play.

RESTAURANTS/ROOMS

It’s nice to earn food comps through your play, but you should choose a casino that has restaurants you like. The same thing is true for comped rooms; it’s a worthless perk if you’re not going to stay there because you’re local or don’t like the accommodations. (Personally, I enjoy staying in nearby casino resorts and using their spa and other amenities, but it’s not for everybody.)

OTHER OFFERS

Nowadays casinos are creative about freebies for their best customers. Examples are show tickets, special events, extra drawing tickets, gift cards, gas and the list goes on. As a player choosing a casino you should ask a host or staff member about their benefits for frequent players before making a decision.

Keep in mind that you’ll get mail offers based on the level of your play. You’ll receive more bounceback cash (money to get you into the casino, which must be redeemed in person) if you’re a frequent player.

CHANGING CASINOS

Sometimes your favorite casino downgrades pay schedules, changes their slot club rules or does something else that you just don’t like.

Then it’s time to look around for a new “house.”

Remember, you’re not married to the casino. I suggest that you contact management or your host to let them know that you’re going elsewhere along with the reasons for making the change.

Linda Boyd was a long-time table-game player before turning to video poker You can see her videos on YouTube and American Casino Guide’s website. Her book “The Video Poker Edge” includes removable pay schedules and strategy cards for the most popular games.

“SOMETIMES YOUR FAVORITE CASINO DOWNGRADES PAY SCHEDULES, CHANGES THEIR SLOT CLUB RULES OR DOES SOMETHING ELSE THAT YOU JUST DON’T LIKE. REMEMBER, YOU’RE NOT MARRIED TO THE CASINO.” FOR MORE FREE TIPS, VISIT SOUTHERNGAMING.COM

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2 014 S ou th er n G a m i n g Readers’ Choice Awards * Best Restaurant: Wellington’s (1ST )

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AMAZING APPETIZERS, ENTICING ENTREES AND DELECTABLE DESSERTS

Casinos in the South take pride in providing their guests with the best, especially when it comes to food. Try not to drool as you flip through the next few pages. We’ve highlighted some of the top casino dishes from throughout the region. Whether you are looking for an awesome appetizer or a delicious dessert... we’ve got you covered. Be sure to add these hot dining spots to your next casino getaway.

APPETIZERS ENTREES DESSERTS

C A S I N O

Dining Guide

APPETIZERS

GULF COAST CRAB CAKES / $11

VIBE Surf, Turf, and Roll Hard Rock Biloxi (pictured) Biloxi, Miss.

The freshest crab meat on the coast paired with fresh herbs and produce blended together for a dynamic flavor profile guests have come to love and expect.

ROOT BEER BRAISED BEEF SHORT RIBS W/ WATERMELON RELISH /$15

Fairbanks Steakhouse Hollywood Casino Tunica, Miss.

A combination of the tenderness of the beef and the bite of the root beer makes for a succulent dish.

BAKED LOBSTER MAC ’N CHEESE / $15

1875: The Steakhouse – French Lick Resort (pictured)

Clockwise from top left: Marinated Blue Point Crab Salad, Baked Lobster Mac ‘N Cheese, Gulf Coast Crab Cakes.

A slight twist on an American Classic.

The combination of Pointe Reyes Blue Cheese, Indiana Goat Cheese, and creamy Brie create a dish that won’t soon be forgotten.

RikRak - Cypress Bayou Casino Hotel

French Lick, Ind.

CRABMEAT STUFFED SHRIMP WITH SAFFRON SAUCE / $15

William B’s - Sam’s Town Hotel and Casino Shreveport, La.

Guests enjoy this delicious dish for several reasons --- it is indigenous to the south (only Louisiana seafood is used for this dish), the saffron sauce is rich and distinctive and pairs well with many nice wines. It’s a great way to savor the seafood delights of Louisiana!

SUPER CRUNCHY ROLL / $16

Tien - IP Casino Resort Spa Biloxi, Miss.

Tempura Shrimp, Cucumber and Cream Cheese in a Soy Wrapper, topped with Shrimp, Crab Sticks, Avocado and Tempura Crunchy. Also served with Spicy Mayo, Sriracha and Unagi Sauce.

Guests can’t help but love this Super Crunchy Roll.

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ASIAN BBQ PORK / $10

Charenton, La.

This dish is a favorite among guests because it combines local flavors, bacon, pork and slaw, all with an Asian twist.

Served with a sweet mayo and spicy red sauce.

MARINATED BLUE POINT CRAB SALAD / $15

Mr. Lesters - Cypress Bayou Casino Hotel (pictured) Charenton, La.

Guests insist on this salad as it brings together the flavors of sweet crabmeat and tangy vinaigrette.

WAGYU BEEF BELLY, CHEESY CORNFLAKE POTATO CASSEROLE /$18

The Magnolia House by Kelly English - Harrah’s Gulf Coast Casino, Hotel and Spa (pictured) Biloxi, Miss.

Who doesn’t love bacon? People have been indulging, without remorse, on

bacon and pork belly for the last few years. Beef belly is said to be the next big craze, and after tasting this creation, you’ll agree. This dish literally melts in your mouth.

SPICY THAI PEANUT CHICKEN LETTUCE WRAPS / $9

Wellington’s - Rising Star Casino Resort Rising Sun, Ind.

This fun food allows guests to put delicious ingredients together the way they like. Guests get an opportunity to get creative and build their own wraps.

GRAND SEAFOOD PLATTER / $135

BR Prime - Beau Rivage Resort and Casino Biloxi, Miss.

This is a dish that focuses on quality and no seafood appetizer is more popular than the Grand Seafood Platter. It includes a premium selection of oysters from the East Coast, Maine Lobster, zAlaskan King Crab Legs, crab cocktail and Gulf fresh shrimp.

KILLER APP Wagyu Beef Belly is a Southern favorite with an Eastern flair.

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RECIPE

Dining Guide

C A S I N O

Caramelized Salmon (Ca Kho)

CHEF

CHEF SPOTLIGHT

Paul Nimmo

FE AT U R E CH EF

Back Bay Buffet

(30 years of culinary experience) IP Casino Resort & Spa, 1-888-946-2847, IPBiloxi.com

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Southern Gaming: How did you get your start in the kitchen?

SG: What do you love about being

Paul Nimmo: I began my

PN: As a chef, you never have to be

culinary career making pasta by hand at a Northern Italian Restaurant in Michigan. I was the guy in the window, talking to the guests while rolling and hanging the fresh pasta. After a short time in the window, my chef offered me an opportunity to learn the other positions in the kitchen, prepping then working the different stations on the line. Now, three degrees and three decades later, I still use what I was taught in that kitchen, every day.

SG: What is your best cooking tip?

PN: Mise En Place; Have everything you need together before you start cooking.

SG: What is guilty pleasure food to cook/or eat?

PN: Cannoli’s from Mike’s Pastry (Boston, Mass.)

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a chef?

bored. There is always new work to be done, new things to be learned and people to do it with. No one knows it all and the more you learn, the more people you find that want to learn from you.

SG: What is your favorite cuisine to cook/or eat?

PN: My favorite food to prepare would be, making Fish Tacos with my kids.

SG. What characteristics do you look for when choosing a new restaurant to go to?

PN: I look for restaurants with a

simple focused menu where the team can concentrate on what they do well.

Ingredients: • 4 pieces of fresh salmon • 1 Tbl Garlic, Chopped • 2 tsp Black pepper, Coarsly Ground • 2 tsp Red Pepper Flakes • 3 Tbl Sugar, Granulated • 1 ½ Tbl Soy Sauce, Double Dark or Mushroom • ¼ cup Green Onions, Chopped • 8 floz Coco Rico, Coconut soda • 2 floz Fish sauce, Nuc Mam • 1 Ea Seedless Cucumber, Julienne • 1 C Cherry Tomatoes, Sliced • 2 Tbl Fresh Cilantro, Chopped • 2 tsp red pepper flakes • 2 Tbl chopped green onions Directions: • Trim salmon and cut into eight pieces. Place Salmon pieces in a bowl with ½ Tbl garlic,1 tsp salt, 2 tsp black pepper, 2 tsp red pepper flakes, 2 Tbl Sugar, 1 Tbl Soy sauce, 2 tsp Hondashi, and 2 Tbl chopped green onions.

• Evenly rub salmon pieces with the mixture and let marinate for 30 minutes.

• Heat pan or wok on medium heat. When pan is hot, add oil and remaining garlic and salmon pieces.

Brown fish on both sides.

• Add Coco Rico, remaining salt, pepper, sugar and soy sauce. Reduce heat to a low simmer.

• Turn fish after 5 minutes.

• Add remaining green onions.

• Continue to cook on low heat until the sauce has reduced by at least two thirds and sugars have begun to caramelize.

• Mix cucumbers, tomatoes and cilantro.

• Remove fish from pan, serve over steamed rice, top with salad mixture and drizzle with the caramelized sauce from the pan.

TRAVEL TIPS

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FUN AND GAMING: Lake Charles/Southwest Louisiana UN AND GAMING CONTINUES TO GROW in Lake Charles/Southwest Louisiana.

Conveniently located on Interstate 10 between Houston and New Orleans, Lake Charles/Southwest Louisiana is going through an extraordinary economic boom. With a new casino resort opening by the year’s end, there will be even more exciting gaming options!

Lake Charles, Louisiana Courtesy of the Lake CharlesSouthwest Louisiana Convention & Visitors Bureau

Catch live horseracing at Delta Downs Casino & Hotel in Vinton, and treat yourself to a delicious meal overlooking the track. Enjoy live music at the Isle of Capri Casino Hotel in Westlake as you melt into island time. L’Auberge Casino Resort in Lake Charles features golf, a spa, new apparel and accessory boutiques and numerous dining opportunities.

Opening in December 2014, the Golden Nugget Lake Charles will be the fourth casino in Southwest Louisiana. It will feature luxurious accommodations, an 18-hole championship golf course, a world-class spa, retail outlets, Landry’s signature restaurants, and a pool and private beach front and marina. This property will have table games, a state-of-the-art poker room and the latest slot machines on the market.

For more information on Lake Charles/Southwest Louisiana being one of the most fabulous gaming destinations in the region, check out www.visitlakecharles.org/fabulous.

SOUTHERNGAMING.COM

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KILLER ENTREE Bone-In Ribeye is a true cowboy cut of a steak.

No wonder it’s a Southern favorite.

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BOURBON GLAZED SALMON ($16)

Smokey Joe’s - Sam’s Town Hotel and Casino Shreveport, La.

This salmon is prepared on cedar planks giving it a very distinct flavor. It is a great selection that health conscious guests will enjoy.

COWBOY STEAK ($55)

Thirty Two - IP Casino Resort & Spa Biloxi, Miss.

No A1 sauce is needed on this is a 20-ounce rib-eye Steak. The beef is perfectly marbled making for an extremely tender and juicy steak. This savory southern favorite is grilled to order and is sure to please.

LOCO SEAFOOD PASTA ($20)

RikRak - Cypress Bayou Casino Hotel (pictured) Charenton, La.

Clockwise from top left: Loco Seafood Pasta, Twice Fried Chicken, Shrimp & Grits.

Guests have shown a tremendous response to this item, they love the fresh seafood, rich sauce and crisp fried crawfish tails. The pepper jack garlic toast really sets this dish apart.

BONE IN TOMAHAWK RIB EYE ($95)

C A S I N O

Dining Guide

ENTREES

DRY AGED PRIME BONE-IN RIB EYE ($54)

1875: The Steakhouse – French Lick Resort French Lick, Ind.

COWBOY BONE IN RIBEYE ($45)

Wellington’s - Rising Star Casino Resort (pictured) Rising Sun, Ind.

It’s a bold steak with a great flavor profile. This truely satisfying slab of beef will fill even the hungriest of cowboys.

BRINED GRILLED PORK CHOP ($28)

Fairbanks Steakhouse Hollywood Casino Tunica, Miss.

Pork Chops and sweet potatoes is a Southern staple. Pork chops are brined over night to keep it moist throughout the grilling process. The mouthwatering chops are accompanied by locally grown sweet potatoes cooked with a highly seasoned Cajun smoked pork called tasso ham. This really gives a true taste of the deep South.

BR Prime – Beau Rivage Resort and Casino Biloxi, Miss.

This 28 ounce, aged, long bone cut is seasoned to perfection and features a dramatic presentation. Guests love this massive cut with its tender-juicy flavor.

This exquisite cut of beef is dry aged 21 days and cooked to perfection.. It SHRIMP & GRITS ($15) combines the “melt in your mouth” tenderness of a filet with all the flavor of a VIBE Surf, Turf, and Roll Prime Ribeye. The broiler method locks in Hard Rock Biloxi (pictured) the flavor and juice in this Biloxi, Miss. guest favorite.

The spice and preparation of the shrimp combined with the four cheese Tasso TWICE FRIED CHICKEN, SALAD OF grits make this an everyday favorite.

WATERMELON, RADISH, ARUGULA, FETA ($28)

The Magnolia House by Kelly English - Harrah’s Gulf Coast Casino, Hotel and Spa (pictured) Biloxi, Miss.

A Chicken leg and thigh are cooked in its own fat, making it extremely moist and tender. Next, the chicken battered and deep fried to give it a crispy skin and southern twist. The watermelon salad is a light and refreshing accompaniment.

SNAPPER PONCHATRAIN ($23)

Legends Steakhouse—Paragon Casino Resort Marksville, La.

A delicious combination of grilled red snapper with crab meat and shrimp in a light creamy lobster sauce. Have your napkin ready because this is definitely a dish that will make your mouth water.

SOUTH E R N GAM I NG.COM

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Dining Guide

C A S I N O

RECIPE

Mississippi Cathead Vodka Shrimp

CHEF

CHEF SPOTLIGHT

Kristian Wade

FE AT U R E CH EF

Beau Rivage Resort & Casino (18 years of culinary experience) Beau Rivage Resort & Casino 228-386-7111 | BeauRivage.com

Ingredients: • 20 jumbo Mississippi shrimp • 4 tbls Dixie Dust • 1 cup bacon (diced) • 1 cup Cathead vodka • 2 cups heavy cream • ¼ cup Memphis Q BBQ sauce • 3 cups stone ground grits cooked • Season shrimp with Dixie dust. Place in a hot skillet and sauté on both sides until caramelized. Remove from pan and set aside.

• Add bacon to the skillet and reduce heat to medium. Cook until the fat has rendered out and it is crispy.

• Add the Cathead Vodka to the pan and reduce until almost dry. Add the heavy cream and reduce until it coats the back of a spoon.

• Finish with the BBQ sauce and return shrimp to the pan, simmer until shrimp are cooked through. Serve over stone ground grits.

D

Dixie Dust

Southern Gaming: How did you get your start in the kitchen?

I will still take something away from it.

Kristian Wade: I knew I wanted

SG: What is your favorite cuisine to

to be a chef when I was a kid. I spent a lot of time in my Grandmother’s kitchen cooking with her.

cook/or eat?

KW: I like one pot meals, meals

SG: What do you love about being a chef?

that have had time to stew and flavors have develo ped. They are simple yet delicious.

KW: I love the fact that I get to

SG: What is guilty pleasure food to

work with food. On top of my love for food I also get to work in intense environments that I thrive in. I could not work an office job 8 hours a day.

SG: What characteristics do you look for when choosing a new restaurant to go to?

KW: I like to eat in restaurants where I know I will learn something from the experience. The place can be a dive and

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cook/or eat?

KW: I really love foie gras…

So many great preparations and so delicious

SG: What is your best cooking tip?

KW: Cook what you love to eat and you will put love into what you are cooking

• 2 tbls ranch seasoning mix • 1 tbls iodized salt • 2 tbls paprika • 1 tbls black pepper • 1 tbls onion powder • 1 tbls sugar • 1 tbls granulated garlic • ½ tbls cumin • 1 tbls chili powder In a mixing bowl whisk all spices together until incorporated. Cover and store in a cool, dry area.

Memphis Q BBQ Sauce • 4 cups ketchup • ¾ cups yellow mustard • ½ cups Honey • ¾ cups apple cider vinegar • 2 tbs chili powder • ½ tbs granulated garlic • 1 tsp cumin • 1 tbs black pepper • 1 tbs Dixie Dust In a medium saucepot mix all ingredients and bring to a boil. Cool down and store chilled for two weeks.

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Chef Nathaniel Winters by

A M A N D A D A LT O N

ABOUT CHEF NATHANIEL WINTERS Workplace: Vista Restaurant, Delta Downs Racetrack Casino & Hotel Experience: 8 years Favorite ingredient to cook with: Fish Best dish ever eaten: Appetizer from Ibiza Food & Wine Bar: Grilled shrimp with crabmeat cornbread and taso cream

I

T IS A SAFE BET TO SAY THAT casinos ensure a grand experience for its patrons. From lively croupiers to the vivacious ambiance filled with sounds of slot machines spinning their fate as guests rant and rave, there is no doubt that walking into a casino will entice the desire to roll the dice and chant “Winner, winner, chicken dinner.” And with all of this talk of dinner, guests are sure to get hungry, which is great because the casino industry is home to premier restaurants and the some of greatest chefs in the world.

Every year Southern Gaming hosts a competition in which chefs from casinos around the nation compete for the Culinary King of the South title via recipe contest. Last year, David Savoie from Vista Restaurant Delta Downs Racetrack Casino & Hotel claimed the title. This year entailed some of the greatest chefs we have seen thus far, leaving the competition intense as the 15 chefs battled it out for some cold hard cash, bragging rights over their peers, and of course, the ultimate title. While every recipe was delectable, the decision was ultimately left in the hands of the gamblers of the South as they voted for their favorite recipes and chefs. The record-breaking votes narrowed the competition down to four chefs, 20 |

SOUTHERNGAMING.COM

Chef Paul Nimmo, Chef Bryan Lanier, Chef Kristian Wade, and Chef Nathaniel Winters, who advanced to the next round.

The second round of voting resulted in a head-to-head battle between Chef Kristian and Chef Nathaniel.

“WINNING TWO YEARS IN A ROW SAYS A LOT ABOUT DELTA DOWNS AND VISTA. THERE ARE SOME OF THE BEST CHEFS IN THE WORLD HERE.”

The stakes were high as the finalists faced off in the last round. Each chef showed they were deserving of the title through their outstanding workmanship and creativity. For the entries, Chef Kristian chose MS Cathead Vodka Shrimp, while Chef Nathaniel chose Herb Roasted Chicken with Wild Mushroom and Bacon Ragout.

Chef Nathaniel’s Herb Roasted Chicken with Wild Mushroom and Bacon Ragout

delighted our voters. After three rounds of voting and over 10,000 votes, we are excited to crown Chef Nathaniel Winters from Delta Downs Racetrack Casino & Hotel, Southern Gaming’s 2014 Culinary King of the South, thus making this the second year the winning chef has been represented by Vista!

We want to thank each chef who competed in the contest and we are proud to have hosted such a diligent competition with chefs that represent the culinary world with such grandeur. Every chef displayed impressive recipes, more than capable of satisfying one’s tastes buds. Be sure to check out the full listing of the chefs and their recipes online at: SouthernGaming.

com. To enjoy the entries in person, stop in at the restaurants the chefs represent on your next visit.

We recently had the opportunity to speak with the King himself, getting to know the man behind the winning recipe. While Chef Nathaniel prepares premier dishes at the Vista restaurant, we learned his native pallet is relatively simple as the Louisiana native dished to us,“I can eat gumbo every single day of the week. Actually, we are making some gumbo here tomorrow, so I’ve gotta prepare for that mentally.” He showed true southern hospitality as we spoke about everything from becoming the successful chef he is today, to his wife, and how it feels to become the Culinary King of the South, keeping the title at Delta Downs Vista Restaurant for the second year in a row.

SOUTHERN GAMING: How did you get

your start in the kitchen?

CHEF NATHANIEL WINTERS : For

my very first job in high-school, I was a dishwasher at Island Terrance Steakhouse in Lake Charles, Louisiana. I knew absolutely nothing about cooking and it was just absolutely mind-blowing to see the things that the chefs were doing. I loved being in the kitchen and watching these guys work. Eager to learn, I became good friends with the pantry lady and she would teach me things here and there.

It eventually got to the point where she would be leave the kitchen and have me watch her station and I would do the different things on orders as they came in. Down the road, the position became available and the chef promoted me and that’s the way it happened. That’s when my job kicked in and he taught me how to do so many things; I was so willing and eager to learn. I asked a lot of questions and when I wasn’t asking questions, my chef was there teaching me something new, every day. It was a great learning process right there and that’s where it kicked off.

From there, I decided to go to SOWELA Technical Community College with a certification in culinary arts, and now, here I am today.

SG: What chef do you look up to? (or who has

been your career mentor?)

NW: It would definitely be Chef Kevin

Thompson, from my first job. I also have a few celebrity chefs I look up to, especially

Chef Winters and the Vista crew. “You should have a friendly and knowledgeable staff. Throw that all together with the ambiance and you you will have a great experience,” Winters says.

Chef Michael Simon. He is nice, I wish I could cook like him. I’ll probably never meet him because he is up in Cleveland, Ohio, but I really admire his work.

SG: How does it feel to keep the title of

SG: If you could have dinner with anyone,

I won after David. I work right next to him. He actually told me once that I was going to win it and I thought there was no way. Then, I won it! Winning two years in a row says a lot about Delta Downs and Vista. There are some of the best chefs in the world here. Boyd gaming is such a great company. I’ve been with them for 8 years and I’ve never been with another casino like it. At the casino I previously worked at, I never met my boss; here, I see my bosses regularly. At one point I wanted to travel, but now I think I’m good here.

who would it be?

NW: Can I say my wife? She would love

that. We don’t get much time together so getting to have dinner with her would be great.

SG: What special aspects set the Vista menu

apart from other restaurants?

NW: Honestly, I think our menu is so

special because it is centered around our guests and what they like. We get their feedback and we just run with it. We focus on the customer. Doing that is what they like and what keeps them coming back for more.

SG: Tell us about the winning recipe. How

did you come up with it and what makes it work?

NW: I first created this dish as a special.

When it was featured, guests were going on and on about it, raving how it should be on our menu so we made it happen. I just utilized so many ingredients that our guests love such as fresh herbs, applewood smoked bacon and mushrooms. I’m not sure what I was thinking that night, we just threw it together really quick and the guests loved it. Fresh simple, quality ingredients. It’s all about keeping it fresh, simple and approachable.

Culinary King of the South, at Vista for the second year?

NW: Man, it’s amazing! It’s shocking that

SG: The dining experience expands farther

than the menu; what do you feel makes for a great dining experience and why do guests enjoy coming to Vista?

NW: A great dining experience is a

combination of a number of factors. You’ve gotta have great food that not only tastes good, but food that comes out nice and looks pleasing to the eye. You compliment that by fantastic service. From the moment the guests walk through the door, they should be greeted. You should have a friendly and knowledgeable staff. Throw that all together with the ambiance and you will have a great experience.

For more information on Vista and Delta Downs Racetrack Casino & Hotel, visit DeltaDowns.com or call 1-800-589-7441.

SOUTHERNGAMING.COM

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Boyd Gaming would like to congratulate

2nd Annual Ultimate Tastemaker Challenge Winner

Chef Nathaniel Winters Delta Downs Vinton, LA

Herb Roasted Chicken

with Wild Mushroom and Bacon Ragou

SM

Diverse Cuisines at any one of our Southern properties

Enjoy our

Amelia Belle

Amelia, LA The Cajun Buffet

Delta Downs

Vinton, LA The Lookout I Vista I Triple Crown Buffet I Community Coffee Café Down Home Diner I Grillers Burgers I Jackpot Deli ®

Evangeline Downs

Opelousas, LA Blackberry’s I The Cajun Buffet

I

Café 24/7

Sam’s Town

Shreveport, LA William B’s Steakhouse I International Buffet Smokey Joe’s Cafe I Java’s Deli

Treasure Chest

Kenner, LA Treasure Island Buffet

I

Cafe Pontchartrain

Sam’s Town

Tunica, MS Twain’s Steakhouse

I

The Great Buffet

I

Smokey Joe’s Cafe

IP

Biloxi, MS Thirty-Two I Tien I Costa Cucina I Back Bay Buffet I Quench Highlights Sports Lounge I High Tide Cafe I Infusion Coffee Bar

IT’S GOOD TO

SATISFIED

SM

ı

BoydGaming.com

C A S I N O

Dining Guide

DESSERTS

CRÈME BRULEÈ ($7)

VIBE Surf, Turf, and Roll Hard Rock Hotel & Casino Biloxi, Miss.

What’s not to love about Crème Bruleè?

Served with fresh berries and whipped cream, this fresh Vanilla bean custard is bruleèd to a perfect hardened outer shell that is the perfect ending to the perfect meal.

MOLTEN CHOCOLATE CAKE ($7)

Fairbanks Steakhouse Hollywood Casino (pictured) Tunica, Miss.

Picture gooey soft chocolate spilling from inside a fluffy chocolate cake. It’s a chocolate lover’s dream, and it comes topped with vanilla ice cream.

1875 SIGNATURE KENTUCKY BOURBON CHOCOLATE CHIP PECAN PIE ($10)

1875: The Steakhouse – French Lick Resort (pictured) French Lick, Ind.

We put our own personal twist on a derby classic. There is Woodford Reserve in the pie itself and a Bourbon Liquor Shot, served in an edible chocolate shot glass, also contains Woodford Reserve.

RICOTTA BEIGNETS ($7)

Clockwise from top left: Molten Chocolate Cake, Bananas Foster, 1875 Signature Kentucky Bourbon Chocolate Chip Pecan Pie

here in the Mid-South. Why guests like it?The Ricotta cookie is not too sweet and very firm so it can hold the champagne cream, which is a light and refreshing ending to a perfectly prepared dinner for two.

CIOCCOLATO DI LAVA FROM OUR ITALIAN RESTAURANT ($6.50)

William B’s - Sam’s Town Hotel and Casino

Costa Cucina - IP Casino Resort Spa

The ricotta beignets a favorite dessert among guests because of its’ Louisiana roots and yet upscale, sophisticated and refined flavor combination. When Italian ricotta marries Louisiana fried dough and is infused with white chocolate and cinnamon sauce, the resulting combination is a dessert lovers paradise.

Moist chocolate cake filled with a richly flowing chocolate filling, served with fresh whipped cream and berries. This dessert is a chocolate lover’s dream.

Shreveport, La.

STRAWBERRY NAPOLEON ($10)

Chicago Steakhouse - Gold Strike Resort and Casino (pictured) Robinsonville, Miss.

This dessert was selected because it is a complimentary dessert for summer

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Biloxi, Miss.

BLUEBERRY FRANGIPANE TART, LEMON CURD ($8)

The Magnolia House by Kelly English - Harrah’s Gulf Coast Casino, Hotel and Spa Biloxi, Miss.

With this dessert, local blueberries are baked into a pie shell with an almond cream and topped with a tangy lemon curd to offset the sweetness. This is a light, but decadent treat.

CRÈME BRULEE ($9)

Wellington’s - Rising Star Casino Resort Rising Sun, Ind.

This dessert is perfect after a big meal because it’s not too heavy. The flavored custard is topped with brown sugar and caramelized with a torch. This classic French dish is served at room temperature. What’s not to love?

BANANAS FOSTER ($24)

BR Prime – Beau Rivage Resort and Casino (pictured) Biloxi, Miss.

Bananas Foster originated in nearby New Orleans in the ‘50s and has been brought back and perfected tableside.

The bananas are cooked with butter, brown sugar and cinnamon then alcohol is added and the combination is set on fire. The final product is served with vanilla ice cream.

KILLER DESERT Strawberry Napoleon from Chicago Steakhouse is a summertime favorite.

SOUTH E R N GAM I NG.COM

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CHEF

Brian Lanier

CHEF SPOTLIGHT

FE AT U R E CH EF

RECIPE

Dining Guide

C A S I N O

BRINED GRILLED PORK CHOP WITH TASSO SWEET POTATO HASH Serves 4

Fairbanks Steakhouse

(9 years of culinary experience) Hollywood Casino Tunica | 1-800-871-0711 HollywoodCasinoTunica.com

favorite cuisine to cook/or eat?

Brian Lanier: My guilty pleasure

SG: What characteristics do you look for when choosing a new restaurant to go to?

food to eat or cook is Cajun comfort food. Anything made with a gravy I love.

BL: Characteristics that I look for in

SG: What do you love about being a chef?

SG: What do you love about being

BL: What I love about being a chef

BL: My favorite cuisine to eat is

SG: How did you get your start in the kitchen?

SG: What is your best cooking tip?

BL: Start in Kitchen – Started by

with your heart.

is being creative and expressing myself through my dishes.

attending Culinary School and began working in New Orleans restaurants.

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Brine for pork chop • Gallon cold water • 1 cup kosher salt • ½ cup sugar • ½ cup finely chopped sage Tasso Sweet Potato Hash • 1 tablespoon butter • 1 large cooked sweet potato (diced) • ½ tablespoon garlic, finely chopped • ½ cup finely chopped Tasso ham (Cajun smoked pork) • 1 cup leek, thinly sliced • 1 cup red bell pepper, finely chopped

D

Southern Gaming: What is your

Ingredients:

choosing a new restaurant is creativity in a menu. a chef?

Thai and Caribbean. I am a big fan of Tropical cuisines.

BL: Best cooking tip is always cook

Procedures: Brining the Pork chop: • Bring water, salt and sugar to a boil, stirring until salt and sugar are completely dissolved.

• Remove from heat, add sage, cover and allow to cool completely.

Refrigerate to below 40 degrees Fahrenheit before adding pork.

• Keep pork completely submerged in brining container (non–reactive, e.g. clay, enamel, glass, plastic, or stainless steel). Brine for at least 8 hours.

• Remove pork and pat dry.

Grilling: • Start by cooking the pork chop on a grill top. Rotate the chops and “mark” both sides of the meat.

• Continue to cook the chops until they reach the desired temperature (minimum internal temperature of at least 145° F for 15 seconds.

Temperatures should be taken at the thickest portion of the food. Meat should be firm, not mushy; juices should be clear, not pink. “Medium pork” should be cooked to at least 155° F. “Well done pork” should be cooked to at least 170° F) Tasso Sweet Potato Hash: • Melt the butter in a large sauté pan and sauté the garlic until golden brown.

• Add the Tasso and cook until brown.

• Stir in the leeks and bell peppers and sweet potato. Cook until vegetables begin to get tender. Season with salt and pepper. Keep warm.

TRAVEL TIPS

I

SHREVEPORT-BOSSIER: Culinary Crossroads

W hen the sit uation ca l ls for a perfectly executed steak, a great place to turn is Jack Binion’s Steak House, located at the Horseshoe Casino Bossier Cit y. From the 16-ounce New York strip to the 48oz. porterhouse, all of the steaks here a re per fect ly e xecuted a nd a re further enhanced by the restaurant’s commitment to flawless service. For Herby-K’s Oyster Po Boy steak lovers seeking to explore some “off the beaten path” options, consider No visit to Shreveport-Bossier would be complete without dining a visit to Village Grille in Shreveport. at these locally revered restaurants: Today’s traveling food lovers are seeking authentic tastes crafted Looking for an authentic Louisiana seafood “hole in the wall”? from locally sourced ingredients. Wine Country Bistro in Look no further than Herby-K’s, a restaurant that’s been open Shreveport sources more than 70 percent of its ingredients from since 1936 at 1833 Pierre Avenue in Shreveport. Traditionally local farms and ranches, creating popular seasonal dishes such prepared Louisiana po’boys, featuring crusty, buttery bread as grilled watermelon salad, maple leaf seared duck breast and stuffed with everything from fried oysters to roast beef, can be slow-cooked BBQ rabbit. found at Kim’s Seafood and Po-Boy in Bossier City. For a more upscale encounter with fresh Louisiana seafood, visit 2 John’s Still hungry? Check out www.shreveport-bossier.org for a Steak and Seafood also in Bossier City. complete list of Shreveport-Bossier restaurants.

N LOUISIANA, EVERY MEAL is a special occasion. ShreveportBossier offers food-loving visitors the opportunity to experience the culinary traditions that make Louisiana one of the world’s premiere destinations for food lovers—think beignets, po’boys, crawfish boils and simmering pots of gumbo— as well as the soul food and “country cooking” flavors of the Deep South and the legendary barbecue of Texas.

Where Luck Comes Your Way Shreveport-Bossier, Louisiana

Shreveport-Bossier: Louisiana’s Other Side is the ideal southern gaming destination with six riverboat casinos and one racino. The newest casino Margaritaville Resort Casino - is situated steps away from the Outlets at Louisiana Boardwalk. In addition to the gaming action, visitors love the fabulous entertainment, local dining scene, shopping and year-round festivals.

To plan your trip today, request a Visitor Guide by calling 800-551-8682 or order one on www.Shreveport-Bossier.org.

LouisianasOtherSide

@sbctb

1-888-45-VISIT

SOUTHERNGAMING.COM www.shreveport-bossier.org

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PLAYER STRATEGY

C

CRAPS: The Bad Boys

RAPS PLAYERS WILL ALMOST universally say that craps is the most exciting game in the casinos. Even devotees of other games will probably grudgingly admit this too. Blackjack players, for example, can find it to be a real misery at tables because there are so many self-styled experts happy to regale them with their playing strategies.

Roulette players don’t like it when their hands are pushed aside by other people placing chips on the same numbers.

Our game isn’t without its P.I.T.A. (pain-inthe a@@) types, but we tend to overlook them.

Perhaps it is the excitement that makes us forget the ploppies we run into while rolling the bones.

But after a quarter century of play, I have them burned into my mind’s eye.

Take the whiner and complainer. Nothing can go right for this guy. If the shooter sevens-out right after establishing his point, the whiner and complainer whines and complains that the shooter stinks. If the shooter should roll a lot of numbers, the whiner and complainer will often parley his bets so that when the shooter finally sevens-out the whiner and complainer is the only one who has lost money on a good roll. He’ll berate the shooter for not continuing his streak, as if the shooter has anything to do with anything at all in a random game of craps.

Take the drunk. Loud, obnoxious, smelly, often spilling his chips on the layout or vomiting on the player next to him or, worse, splashing his glop on the layout and players’ chips. A dealer told me about one drunk who peed on her leg because he refused to leave a “hot” table. Other drunks will throw the dice so hard they knock over the dealer’s chips or flies them off the table.

Take the darkside player who roots loudly for the 7. Certainly, he has the right to bet anyway he wants but his cheering really (really!) gets the goat of right betters—which account for about 95 percent of the players. You won’t find this type of P.I.T.A. often at the table as darkside players tend to be quiet and unobtrusive, but when such a one does start shouting for the 7, hate reigns at the table.

by

FRANK SCOBLETE

Check out the critic, who feels the need to tell people how to shoot the dice. “You’re taking too long!” “Wing them!” “You should set the dice.”

“Loft them high into the air.” “Shooting that way won’t help you win.” People can shoot the dice anyway they want. If the dealers believe they are taking too much time or winging the dice too hard it is their responsibility to tell the player what’s wrong.

And there are also dealers who can be bad boys (and girls) at the games. The ones who hold cross-talking conversations with each other as the game progresses are true irritants to many craps players who want the dealers to be concentrating on the games. Players believe (rightly) that the game is about the players, not about what parties the dealers went to or what games are being played that evening. The dealers who engage the players in fun conversations are the dealers who are beloved of craps players.

Then there’s the comic—the dealers who make fun of players for whatever reason. These dealers have not yet learned that they have to act as if they like the public who are responsible (when all is said and done) for the dealers’ salaries. Making fun of players should be the ultimate “no-no” taught the first day in dealer school.

The obnoxious player. You have to feel sorry for the dealers too. I’ve seen players who have been so obnoxious to the dealers that it is a mystery as to why the dealers don’t just leap across the table and slug these folks. (Okay, they’ll lose their jobs, that’s why.)

Frank Scoblete is a bestselling casino gambling writer. His newest book is Confessions of a Wayward Catholic. Frank’s books are available on amazon.com and Kindle, in bookstores or mail order. Call 1.800.944.0406 or visit frankscoblete.com.

“ONE DRUNK WHO DIDN’T WANT TO LEAVE A “HOT TABLE” PEED ON THE DEALER.”

The clueless. Probably the biggest P.I.T.A. are those craps players—especially the ones who have been playing a long time—who have no idea of the procedures of the game. They don’t understand when they can buy in. They have no clue as to the sequence of payouts for the winning bets. Some don’t even know what the payouts of the bets are.

Of course, the majority of the craps players and the dealers are no problem whatsoever. Still, it only takes one P.I.T.A. at a table to make the game far less pleasant than exciting.

FOR MORE FREE TIPS, VISIT SOUTHERNGAMING.COM 28

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GUIDE TO

FALL

FESTIVALS IN THE SOUTH

There is no better way to ease the transition

from summer to winter than to attend one of the

many fall festivals throughout the south. Each festival has something unique worth seeing,

eating or hearing. We’ve put together this list of some food and music festivals in the south

that we think are definitely worth checking out.

AUSTIN CITY LIMITS This Texas music festival draws musicians and fans from across the U.S. each autumn.

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ALABAMA Bayfest Mobile / Oct. 3-5 bayfest.com

Alabama's largest music festival features over 125 live musical acts for three days and nights on the streets of downtown Mobile. $40

43rd Annual National Shrimp Festival Gulf Shores / Oct. 9-12 myshrimpfest.com

One of the nation’s premier outdoor festivals, held each year during the second full weekend in October, showcases more than 250 fine art, arts and crafts and retail marketplace vendors plus lots and lots of shrimp. Free.

Bayfest

and expert crafts-people from throughout the United States, plus performances by legendary musicians, children’s arts activities, and unique Southern and ethnic food specialties. $10.

ARKANSAS King Biscuit Blues Festival Helena / Oct. 8-11 kingbiscuitfestival.com

Kentuck Festival of the Arts

Kentuck Festival of the Arts Northport / Oct. 18-19 www.kentuck.org/festival

A two-day outdoor juried arts festival featuring more than 270 folk, visionary, and contemporary artists Baha Shrimp Festival

If you are a fan of true Blues music, don’t miss the King Biscuit Blues Festival. One of the largest showcases of the genre, the festival is held in the home of the blues on the banks of the Mississippi River in downtown Helena.

Featuring over 50 acts, a BBQ contest, 5K run and

more, there is something for everyone. $50, 3-day pass.

Harvest Music Festival Ozark / Oct. 16-18 yonderharvestfestival.com

A weekend filled with music, camping, and celebration of the mountain. Patrons may partake in numerous hands on workshops as well as the fiddlin’ and pickin’ contest, all while enjoying the stunning beauty and fall foliage of the Ozark mountains. $121 pass for all access.

FLORIDA 18th Annual Florida Scallop & Music Festival Port St. Joe / Sept. 12-13 scallopfest.com

Beach, scallops, and music.

This festival has over 80 vendors that will showcase their scallop goods along with a Battle of the Bands. $5 (kids are free).

Epcot Food + Wine Festival Orlando / Sept. 19-Nov. 10 epcotfoodfestival.com

The Epcot festival combines fantastic food and festivities over its 446 day gourmet gateway showcasing 270 international chefs serving 1.5 million bites Patagonia Marketplace, Farm Fresh SOUTH E R NGAM I NG.COM

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ULTIMATE GUIDE TO FALL FESTIVALS Kentucky hospitality thrown in for good measure. Selected as one of Southeast Tourism Society’s Top 20 Events, the festival celebrates one of the world’s finest spirits in the Bourbon Capital of the World. Events include live entertainment, black tie galas, a flower festival, balloon glows, tours of historical Bardstown, demonstrations, a golf tournament, horseshoe pitch and more. Cost varies from free to $150.

LOUISIANA

Epcot Food + Wine Festival

Marketplace, Brazil Marketplace, Polish Marketplace, “Sunday Mornings with, “Boot Camp Series,” and “Food for Thought.” This event is free with park admission.

Autumn Thunder Beach Rally Panama City Beach / Oct. 1-5 thunderbeachproductions.com/

This is the ultimate 5-day festival for riders across the nation. From live entertainment, contests to show off your customized bike, Beauty Pageants, Bike Parade, Poker Runs, and a stunt show- you’ll be entertained from day 1. Free.

Naples Stone Crab Festival

5th Annual Naples Stone Crab Festival Naples / Oct. 24-26 stonecrabfestival.org

An action-packed weekend at various locations on the historic Old Naples Waterfront! Plenty of fresh stone crab claws, live music, events of all kinds, art and a ton of fun activities.

Free; $5 parking.

Autumn Thunder Beach Rally

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Taste of Atlanta Atlanta / Oct. 24-26 tasteofatlanta.com

Billed as an open-air global epicurean adventure, Taste of Atlanta feature food, wine, beer and cocktails, plus 80 of Atlanta’s best restaurants, cooking demonstrations, celebrity chefs, entertainment and more. $50.

KENTUCKY

GEORGIA 35th Annual Great Miller Lite Chili and BBQ Cook-Off Conyers / Oct. 4 theatlantachilicookoff.com

Moving to a new venue this year, the Georgia International Horse Park, this annual event offers a day of chili, barbecue chicken, ribs and pork cook-offs as well as great music provided by tribute bands. Close to 300 chili booths plus barbecue teams will offer free chili samples to attendees. $10.

World Champtionship Gumbo Cook-off

25th World Championship Gumbo Cook-Off New Iberia / Oct. 11-12 iberiachamber.org/gumbocookoff

Family-oriented food festival in historic downtown New Iberia. Music all weekend.

Anything but gumbo mid-day Saturday. Catch the “Battle of the Roux’s” on Sunday, with gumbo serving at 11 a.m. Free.

VooDoo Music Experience 2014 Kentucky Bourbon Festival

Kentucky Bourbon Festival Bardstown / Sept. 16-21 kybourbonfestival.com

The KBF gives you six days of smooth bourbon, delicious food and great entertainment, with a healthy dose of

New Orleans / Oct. 31-Nov. 2 worshipthemusic.com

Every year around Halloween, thousands gather in New Orleans for the VooDoo music experience.

This mega-fest features touring bands along and regional favorites. $150 for a three-day pass.

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MISSISSIPPI 18th Annual Cruisin’ the Coast Biloxi / Oct. 5-12 cruisinthecoast.com

Billed as America’s Largest Block Party, Cruisin’ the Coast is a celebration of antique, classic and hot rod vehicles that also features music and other related events. Spread along a 30mile stretch of beach from Ocean Springs to Bay St. Louis, almost 400 vehicles come to show off their sparkle with this event.

NORTH CAROLINA

Don’t think that locally caught seafood is all this festival has to offer, there’s plenty to do for the whole family. Food shows featuring top chefs in the area , live entertainment from musical guests, arts and crafts for the little ones, and rides can all be found at this 3-day event with free admission.

TENNESSEE

Music City Food + Wine

34th MUMFest

Music City Food + Wine

New Bern / Oct. 11-12 www.mumfest.com

Nashville / Sept. 20-21 ccityfoodandwinefestival.com

An award-winning family festival featuring an array of attractions, including live entertainment, outdoor concert performances, amusement rides, activities for kids, roving dance troupes and street performers, local arts and crafts, food vendors and more. Free.

This inaugural event includes chefs and farm fresh eats into its daily repertoire. Started

by Grammy award-wining brothers Caleb and Nathan Followill of Kings of Leon, plus a bevy of other food-

ULTIMATE GUIDE TO FALL FESTIVALS

forward fellows, tap your toes to live music while consuming southern eats at this festival. $150 for a one-day pass.

Foothills Fall Festival Maryville / Oct. 17-19 foothillsfallfestival.com

Nestled in the foothills of the Smokey Mountains and just minutes away from Knoxville is the charming town of Maryville, Tenn. Since 2000, they have been providing live music from featured artists like Tim McGraw and Chris Young, delicious festival foods, juried arts, crafts, and plenty of activities for children of all ages. General Admission $60-70.

TEXAS

Austin City Limits

Austin / Oct. 3-12 www.aclfestival.com

ACL Festival takes place on 46 acres in Zilker Park, hosting more than 130 artists from across the globe and some amazing local eats. $225 for a three-day pass.

VIRGINIA Virginia Beach Craft Beer Festival

Virginia Beach Craft Beer Festival Virginia Beach / Oct. 18-19 www.beachstreetusa.com/ festivals

Enjoy craft beer sampling at the 24th Street Park on the Virginia Beach Oceanfront, featuring craft beers from over 50 breweries, plus live music in the park. $20-25.

Austin City Limits Music Fest

Mountain Oasis Electronic Music Summit Asheville / Oct. 25-27 mountainoasisfestival.com

Located in the heart of Asheville, this festival celebrates the creative spirit of musical exploration along with innovative spark that fuels all of the arts. $199.50 for a three-day pass.

North Carolina Seafood Festival Morehead City / Oct. 4-6 ncseafoodfestival.org/

On the beautiful coast of Morehead City, N.C. is the state’s second largest festival.

Mountain Oasis

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COOKI NG

with Trisha Yearwood

The Voice of Santa Anita WHEN THE BREEDERS’ CUP HEADS TO CALIFORNIA, IT MAY BE ANNOUNCER TREVOR DENMAN WHO EMERGES AS THE REAL STAR by

M

ANY CONSIDER Santa Anita to be the world’s most beautiful racetrack, with its art-deco facade, lush landscape and breathtaking setting at the foot of the San Gabriel Mountains.

Since it opened in 1934, racing fans have flocked to the track to watch the running of some of the most prestigious races in the sport. And just as the scope and grandeur of Santa Anita must be seen to be believed, so must the inimitable race calls of Trevor Denman be heard.

Denman has been calling races at Santa Anita since 1983 and has set the standard among his peers. He has been referred to as the Pavarotti of race callers, and when it comes to style, exactness, anticipation and 34 |

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ED GOLDEN

spontaneous flair for the dramatic, nobody does it better.

Denman will continue to enthrall listeners on Oct. 31 and Nov. 1, when the track hosts the two-day Breeders’ Cup World Championships for an unprecedented third consecutive year and the eighth time overall.

Born in Germiston, Gauteng, South Africa, Denman began riding horses at the tender age of six in his native country, hell-bent on becoming a jockey. Early on, he had a taste of it, riding part-time and exercising horses in 1971, until, like others with such aspirations, height and weight quashed any such dreams.

There aren’t many jobs in horse racing.

Jockey and trainer are the two obvious ones, but after realizing he would never ride in races, Denman turned his eyes to the announcers booth and the microphone inside that would broadcast his passion for the sport to millions of fans. At 14, he would sit on a friend’s balcony overlooking the tracks in Durban and call races in into a tape recorder.

Denman soon began corresponding with track officials, asking for a chance to call the races for real. Fate handed him a gift when one of the tracks’ two announcers quit without notice. In desperation, one of the managers said, “What about that little kid who has been bothering us?”

They contacted Denman and asked if he

Trevor Denman (above left) has come a long way over his life, ending up as one of Thoroughbred racing’s most respected announcers, especially at Santa Anita (above right and far left), his professional home.

was still interested in a job and he said yes. He went to the track and they let him call a race, and he got the job as assistant announcer for the next five or six years.

Denman has his own special way of memorizing horses’ names before his call.

The most common practice is to associate colors of the jockey’s silks with the horse’s name, but Denman has an additional ploy.

“Everybody’s different,” he said. “I like to play little mind games. I put colors to the horse’s name, like if it’s King’s Ransom and the color is gold, well, you associate king with gold, so the horse in gold is King’s Ransom.”

A f ter each ca l l, of course, Denman has to purge the previous associations and start fresh. That’s one of the hardest things, kicking the old names out. Especially when you get a guy like owner Benjamin Warren. Warren has scores of horses named after him, Warren’s this and Warren’s that. He has six to eight runners a day that all start with Warren.

“Clearing your brain from those, that’s challenging,” he said. “It takes concentration.”

said it several times, but try that first time out. There are a lot of tricky ones. One made no sense at all–I can’t remember the horse’s name–but it was named for a guy’s eight granddaughters, using the first two letters of each one’s name, and he put it together, but it made absolutely no sense, and obviously, you couldn’t pronounce it, but that’s what he wanted.”

Denman has been master of his domain so long it would be understandable if passion waned during the rendering of a humdrum weekday race for $10,000 claimers after more than three decades at the same trough, although that’s not the case. How many calls has he made?

“MAYBE I’M A BIT PURITANICAL,” HE SAID, “BUT I LIKED THE OLD BREEDERS’ CUP SYSTEM, WHEN THERE WERE ONLY SEVEN OR EIGHT RACES IN ONE DAY. THEY WERE GREAT RACES.”

While Denman makes it sound easy, he has had to overcome occasional tonguetwisters. “A horse like Softshoe Sure Shot (venerable stakes winner trained by Bruce Headley in the 1990s) wasn’t easy until I

Probably, close to 100,000, he estimates. But not one has been pre-scripted.

“That’s one of the things I’ve never done and never will do,” Denman said. “It comes across as fake, and these horses will make a fool out of you nine out of 10 times if you’re trying to predict what’s going to happen. They tell me what to say. I don’t tell them what to do. When they do something, I respond to it.”

Zenyatta’s 2009 Breeders’ Cup Classic win is the most exciting race Denman ever called. He used to say it was the ‘89 Preakness with Sunday Silence and

Easy Goer, but that Zenyatta race just had everything.

In a word, it was “un-be-liev-a-ble.”

“It’s so much more exciting when they come from behind. It’s so much more dramatic. Zenyatta was a filly, she was going in the richest race in America and got up in just sensational fashion, so how can you beat that? When you put it all together, I would say if anybody asked what’s my most memorable race call, I’d have to say Zenyatta.”

THE BIG TIME

The Breeders’ Cup races put a lot of pressure on Denman. It’s not like calling the Santa Anita Handicap or even the Kentucky Derby. They’re one race. There are 14 Breeders’ Cup races and each is equally important.

As to the impact the Breeders’ Cup has had on racing since its inception in 1984, Denman was somewhat ambivalent.

“Maybe I’m a bit puritanical,” he said, “but I liked the old system, when there were only seven or eight races in one day. They were great races. Now they’ve gone to 14 races over two days, diluting the overall quality. Common sense says it’s impossible to have 14 top-class races.”

Denman might be calling races in the boondocks of the Outback, or worse yet, not calling them it all, had it not been for Alan Balch, a mover and a shaker in SOUTHERNGAMING.COM

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‘40s, they didn’t have all the technology we have now, and you can’t argue that people are winning more money now than they were then. There were some very, very good professional gamblers, even up to the 1970s.”

How did they do it? Well, obviously, a horse has to display good body language.

You can get the best horse in the world, but if he or she is not in the mood, which they give you an indication of in the paddock and in the post parade, they’re not going to win. You can guarantee it. It’s good to bet against them when they show bad body language, he said.

According to Denman, “Bettors should follow these very simple steps: a horse has to have form, be working well, have a top trainer and a good jockey.”

racing for years and one of the game’s most innovative thinkers. It was Balch who hired Denman.

wrote up their complaints. He was handed him a stack of complaint forms, all filled out, and everyone was a rave review.

Denman dropped in one day to see Frank Kilroe, then the director of racing at Santa Anita and said he was touring the U.S. and would like to call a race at Santa Anita.

Kilroe sent him to Balch, since supervision of the public address announcer fell under his jurisdiction.

“That’s the story. Hard to believe it’s been 30-plus years or so. Although I get a lot of ‘credit’ for hiring him, it all really belongs to Trevor, his skill, his work ethic, his gift, because in large part it must be a gift of extraordinary talent.”

Denman made his way into Alan’s office and made his pitch. Alan thought, ‘This guy must be kidding.’ He was talking about South Africa and Durban, and Alan knew Santa Anita staff writer Bill Kolberg, who had toured South Africa the previous summer.

Balch asked Kolberg about Denman, and he said, “Alan, this guy is great.

You’ve got to let him do it.” Kolberg had heard him call the races at Durban. So Balch swallowed hard and took Denman upstairs. At the time, he had a very pronounced accent. There was a big field of horses in the ninth race, and the track was wet/sloppy.

Denman only had about 10 minutes to get ready and Balch went up to the press box.

“He was fantastic (of course),” Balch said, “and all the sicko writers (there were quite a few in those days) were raving about him.

And those birds seldom complimented ANYthing!”

On the way downstairs, Balch stopped at the customer relations desk where fans 36 |

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As if that isn’t enough of an unsolicited endor s ement , here ’s w h at Fr a n k Miramahdi, the Rich Little of race callers currently plying his trade on the Northern California Fair circuit and at Oaklawn Park in Arkansas, had to say about his favorite track announcer: “It was, is and always will be Trevor Denman. He is the best. He can follow a race like no other, he has an incredible voice and an unmatched delivery.”

Those are qualities which the hoi polloi, to its discredit, have come to take for granted, rather than gaining a deeper appreciation. They have fallen into an unrealistic comfort zone and might want to re-evaluate their expectations.

DENMAN’S PHILOSOPHY

Calling a horse race is not easy. Calling a horse race with the skill and aplomb of a Trevor Denman is a gift that never stops giving, as is cashing a bet, and Denman has his own philosophy on how to do that.

“Handicapping is a very simple game that some people make very complicated,” he said. “When you think back to the ‘30s and

“Bettors should follow these very simple steps: a horse has to have form, be working well, have a top trainer and a good jockey.

You may only get 5-2 and not 20-1, but those are the horses that win most of the time. Then every now and again, you try and sneak in a longshot. A horse is 20-1 for a reason and most likely it’s because it’s not going to win.”

“If you keep betting 20-1 shots, you’ll go broke very fast. Not that you should pick the chalk every race. You can pick a longshot now and again, but the jockey agents know. They put their jockey on the best horse. The agent who’s got the best rider is looking for the best horse. He’s a professional handicapper. He knows what to put him on.”

With Santa Anita gaining some 60 racing dates due to the closing of Hollywood Park last December, Southern California’s racing calendar has had an unprecedented change, adding more work days at Santa Anita for Denman.

Fortunately for his legion of fans, Denman is not considering retirement in the near future. “No, not yet,” he said. “I’ll take it as it comes.”

No one is indispensable. But at the risk of sounding melodramatic, when Denman goes, Santa Anita will lose its most valued treasure, its identity, its voice.

Life is relative, replete with compromises and adjustments. Different, perhaps, but it goes on, as it will at Santa Anita when Trevor Denman hangs up his microphone.

But bet on this: it will never be the same.

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PLAYER STRATEGY

E

HORSERACING: Treating it Like a Business

A R LY L A ST M A RCH W H ILE ordering a cup of coffee at the Clubhouse Turn Café inside Tampa Bay Downs, I overheard a patron boisterously proclaim to everyone within earshot that he had caught the daily double for $116.

Normally my spirit would revel alongside such a celebration but here’s the thing: Three weeks earlier I saw this exact same soul shouting obscenities in the men’s room because he had visited the ATM on three separate occasions since coming through the turnstiles.

No one always wins, but if you swipe the plastic with any kind of regularity while gaming, chances are that means your balance sheet is bleeding red. Now understand, I don’t judge. In fact recently I’ve burned through a few C-notes myself. But I can report to the penny how much has been donated to the counting room’s coffers over any sustained time period because I write down every single one of my wagers.

If one is serious about making money at the ponies he must treat the endeavor like a business and that entails a keeping a detailed record of all transactions. I often receive a response coated with disgust if I float this hypothesis out to one of my brethren, who mistakenly believe it is too time-consuming to be worthwhile. I admit that every individual snippet of action may require some fresh discipline, but doing so simply makes for a better horseplayer.

In most instances when a losing betting slip hits the ground, the handicapper does a brain dump then moves toward the next race. In this scenario the reason for defeat is never fully scrutinized. If a handicapper charts the day’s plays, he is able to go back and discover the error in his ways then take steps to ensure a similar mistake will be avoided in the future.

If a player wishes to better themselves using this technique, a small investment is required.

Any old spiral notebook will not do for the task of registering wagers because there must be stout attention to detail. To reap the full reward of equine documentation you’ve got to grab a hammer, break the piggy bank and scrape together enough loose change to purchase a fourcolumn accounting pad.

Now when charting bets, it’s imperative to be 38

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specific. In every instance I personally note the date, track, condition of the strip, race number, Thoroughbred’s name(s), post position, wager amount and type of bet (Ex: 2/28 - Tampa Bay Downs (fast) - Race 1 - Flying the Flag (#7) - $2 Place). After the race is complete and posted official, I proceed to enter my results. The first column is reserved for winning bets and in this instance, Flying the Flag returned $3.80 in the place pool. Subsequent to subtracting my initial investment of $2, I am left with a profit of $1.80, which is entered into the first column. If Flying the Flag would have failed to crack the top two positions I would have entered ($2) into the second column which is reserved for losses.

When my session comes to a close I tally up the day’s plays (in this case I won $29.30) and enter the results into the third column. After every session hereafter this number will be adjusted accordingly, thus forever eliminating balance speculation. In the ledger’s fourth column I record expenses incurred while gambling.

This might seem like overkill, but programs, gas, concession food and tips all erode the bankroll. Only after the player realizes the cost of gaming will he devise ways to reduce this collateral outflow.

All of us who periodically chase greenbacks know that when Lady Luck vanishes, things get dicey, but that is when our book of numbers serves its greatest purpose. Being able to see how much you are down is a very sobering reality and tends to decelerate one’s compulsion to chase losses.

The practice of documenting wagers also will reveal your overall strengths and weaknesses as a handicapper. For instance, after evaluating several of my sessions from early last year it was obvious that throttling down my exacta play was imperative. On the other hand I was surprised to discover a winning percent of .750 with regards to place and show wagers. Over the next few months I employed a new strategy using these statistics and slowly erased my debt.

In closing it is probably clear that applying the approach described above will take a dash of serious commitment, but name me something of worth that doesn’t? Take the challenge and perhaps someday you’ll be included in the small 3 percent of horseplayers who consistently walk out a winner.

by

E R I C F LOY D

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

“I CAN REPORT TO THE PENNY HOW MUCH HAS BEEN DONATED TO THE COUNTING ROOM’S COFFERS BECAUSE I WRITE DOWN MY EACH OF MY WAGERS.”

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This blackjack dealer is one of 30 original employees, who have worked at Hollywood Casino since they opened their doors in 1994.

Hollywood Casino Tunica CELEBRATING 20 YEARS OF GAMING EXCELLENCE

I

N THE EARLY 1990’S, TUNICA, Miss., was one of the poorest counties in the country. Located just two miles south of Memphis, hot summers and cotton fields embellished the otherwise unremarkable region. Then, in 1990, legislation legalized casino gaming, and the race was on to build the biggest and the best facilities to meet the demands of gamblers and to compete with the booming business being had in Las Vegas. The tax revenue generated was an immediate benefit to the county school systems, road ways and downtown district.

Today there are eight casinos boasting almost $1 billion in annual revenue and providing thousands of jobs.

In the summer of 1994, on August 8, a star was born in the casino mecca 40 |

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when Hollywood Casino Tunica opened its doors. It welcomed visitors with a dazzling display of the mid-South’s largest collection of Hollywood movie memorabilia set in the look and feel of an actual Hollywood sound stage with a colorful Art Deco interior design. The property was an instant hit. Then vice president and general manager, Dominick Mezzetta said, “A costumed cast of employees will give each of our guests the star treatment they would expect from a first-class destination resort. Hollywood’s atmosphere will be resplendent with the wonder, inspiration and glamour of ‘Tinsel Town’. No other casino in this region of the country will offer an experience like this.”

Fast for ward. Celebrating its 20th

anniversary this year, the property is moving full steam ahead and not looking back. A regular recipient of countless Best of Awards from Southern Gaming and Destinations, the property celebrated the monumental moment by unveiling an all-new casino floor, a spectacular video wall and an enclosed poker room that provides players separation from the rest of the casino.

Hollywood also lit up the anniversary night with a celebration that included a large anniversary cake for guests, a $20,000 License to Win promotion, and a wind machine promotion designed to increase awareness of gambling disorders and the importance of responsible gaming among employees, patrons and the public.

Through the years, Hollywood Casino

Top Left & Top Right: The reigning Playmate of the Year (2014), Kennedy Summers, and Miss April 2010, Amy Leigh Andrews, helped to celebrate Hollywood Casino’s 20-year anniversary along with guests and employees of the property. Left: For twenty years, Hollywood Casino Tunica has been impressing guests with their extensive collection of Hollywood movie memorabilia and their exceptional customer service.

has promoted the American Gaming Association’s responsible Gaming Education Week with various themes including Keep it Fun, Know the Code (of Conduct), Busting the Slot Myths, The Wizard of Odds, and We’re ALL IN (for responsible gaming). The casino tied the past theme in with the AGA’s new theme, Get to Know Responsible Gaming, which aims to help ensure all customers think of gaming as a fun, social and entertaining activity.

“Responsible gaming is a priority of every Hollywood Casino Tunica cast member, from our top executives to our dealers to our casino hosts,” said Steve Lambert, current general manager. “Participating in Responsible Gaming Education Week provides us with an opportunity to educate all of our employees about responsible gaming and empower them to share responsible gaming messages with our guests.”

The highlight of the anniversary evening on

Friday, August 8, was special appearances

by Playboy Playmates Kennedy Summers, the reigning Playmate of the Year (2014) and Miss April 2010, Amy Leigh Andrews, who greeted the crowd, took pictures and celebrated along with the guests and employees of the property.

At noon, a special luncheon was held for the 30 original cast members, who helped open the doors that fateful summer in 1994, where they were honored with an inscribed Bulova watch and congratulatory speech from Webster Franklin, president of the Tunica Convention and Visitor’s Bureau. The next day these original cast members and 244 of the original players gathered in the ballroom to celebrate memories and receive exclusive, customdesigned 20 Year Anniversary “I’m an Original” polo shirts.

In addition to the action packed casino, Holly wood is also known for their expansive inventor y of rare movie memorabilia, including the Batmobile

from the movie Batman, Elvis Presley’s racecar from the movie Spinout, and a six-ton scale model of the Titanic from the movie Titanic. There are also authentic movie costumes and props scattered throughout the property, giving guests the opportunity to take a break from the casino and experience a piece of Hollywood history. And the party never stops at The Stage Bar, located in the casino, where guests can enjoy a cocktail and live music from some of the area’s top bands.

When it comes to relaxing, there are 497 recently renovated rooms and suites, an indoor pool (with outdoor sundeck), the Epic Buffet, the Celebrity Grill right on the casino floor and the award-winning Fairbanks Steakhouse, home to Chef Heath Lanier, one of the finalists in the 2014 Casino Chef Tastemaker Challenge.

For more in for mat ion a nd to ma ke reservations, visit HollywoodCasinoTunica. com or call 1-800-871-0711.

SOUTHERNGAMING.COM

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THE FADED ROSE RESTAURANT (LITTLE ROCK) 1-501-663-9734 HOT SPRINGS VISITORS BUREAU 1-888-SPA-CITY

6 INDIANA BELTERRA CASINO RESORT (VEVAY) 1-888-BELTERRA

LOCA LUNA RESTAURANT (LITTLE ROCK) 1-501-663-4666

RISING STAR CASINO RESORT (RISING SUN) 1-800-472-6311

OAKLAWN PARK RACING & GAMING (HOT SPRINGS) 1-800-OAKLAWN

7 KENTUCKY

SOUTHLAND PARK GAMING & RACING (WEST MEMPHIS) 1-800-467-6182

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

4 FLORIDA

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

DERBY LANE RACE TRACK (ST. PETERSBURG) 1-727-812-3339

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

SHULA’S STEAK HOUSE (TAMPA) 1-813-286-4366

JACKS RESTAURANT & LOUNGE (LOUISVILLE) 1-502-897-9721

PALACE CASINO RESORT (BILOXI) 1-800-PALACE-9

MARDI GRAS CASINO & RACING (HALLANDALE) 1-877-55-SLOTS

GALT HOUSE HOTEL & SUITES (LOUISVILLE) 1-800-THE-GALT

THE SHED BBQ (OCEAN SPRINGS) 1-228-875-9590

SEMINOLE HARD ROCK CASINO & HOTEL (TAMPA & HOLLYWOOD) 1-866-388-4236

JEFF RUBY’S STEAKHOUSE (LOUISVILLE) 1-502-584-0102

IP CASINO RESORT SPA 1-888-946-2847 MARY MAHONEY’S FRENCH HOUSE RESTAURANT (BILOXI) 1-228-374-0163

SILVER SLIPPER CASINO (BAY ST. LOUIS) 1-866-775-4773

WATERMARK GRILLE (NAPLES) 1-239-596-1400

KEENELAND RACECOURSE (LEXINGTON) 1-800-456-3412

5 GEORGIA

LASSING POINTE GOLF COURSE (BOONE COUNTY) 1-859-384-2266

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

NEVEL MEADE GOLF COURSE (LOUISVILLE) 1-502-228-9522

FELIX’S FISH CAMP GRILL (MOBILE) 1-251-626-6710

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

PAT’S STEAK HOUSE (LOUISVILLE) 1-502-896-9234

LUCY BUFFET’S LULU’S RESTAURANT (GULF SHORES) 1-251-967-5858

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

PORCINI ITALIAN RESTAURANT (LOUISVILLE) 1-502-894-8686

2 ALABAMA BAHAMA BOB’S BEACHSIDE CAFE (GULF SHORES) 1-251-948-2100

THE TRELLIS ROOM RESTAURANT (MOBILE) 1-251-338-5493

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ROCKS ON THE ROOF @ THE BOHEMIAN HOTEL (SAVANNAH) 1-912-721-3901

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SEELBACH HOTEL (LOUISVILLE) 1-502-585-3200

8 LOUISIANA CAFÉ GIOVANNI (NEW ORLEANS) 1-504-529-2154 DELTA DOWNS RACETRACK & CASINO (VINTON) 1-800-589-7441 PARAGON CASINO RESORT (MARKSVILLE) 1-800-946-1946

11 MISSOURI CIELO RESTAURANT & BAR (ST. LOUIS) 1-314-881-2105 LUMIÈRE PLACE CASINO & HOTELS (ST. LOUIS) 1-314-881-7777

SAM'S TOWN HOTEL & CASINO (SHREVEPORT) 1-877-429-0711

RIGAZZI’S ITALIAN RESTAURANT (ST. LOUIS-HILL DISTRICT) 1-314-772-4900

SHREVEPORT/ BOSSIER VISITOR’S BUREAU 1-888-45-VISIT

RIVER CITY CASINO (ST. LOUIS) 1-888-578-7289

9 TUNICA (MISSISSIPPI)

12 LAS VEGAS (NEVADA)

GOLD STRIKE CASINO RESORT 1-888-24-KSTAY HOLLYWOOD CASINO TUNICA 1-800-871-0711 THE HOLLYWOOD CAFE (OLD HWY 61) 1-662-363-1225 SAM’S TOWN HOTEL & GAMBLING HALL 1-800-456-0711

ARIA RESORT AND CASINO 1-866-359-7757 THE BELLAGIO 1-888-987-6667 CAESARS PALACE 1-800-HARRAHS FERRARO’S ITALIAN RESTAURANT 1-702-364-5300 GOLDEN NUGGET 1-800-634-3454

10 MISSISSIPPI

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

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

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

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1 4 17 TENNESSEE BOUND’RY (NASHVILLE) 1-615-321-3043 CHEROKEE VALLEY GOLF COURSE (MEMPHIS) 1-901-525-4653 FOLK’S FOLLY (MEMPHIS) 1-901-762-8200 GAYLORD SPRINGS GOLF LINKS (NASHVILLE) 1-615-458-1730

14 RENO (NEVADA) 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 LAUGHLIN (NEVADA) AQUARIUS CASINO RESORT 1-888-662-5824 GOLDEN NUGGET LAUGHLIN 1-800-950-7700 HARRAH’S LAUGHLIN CASINO AND HOTEL 1-800-427-7247

ATLANTIS CASINO RESORT 1-800-723-6500 CIRCUS CIRCUS RENO HOTEL & CASINO 1-800-648-5010 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) 1-513-791-3482

16 SOUTH CAROLINA AUNT CHILADA’S EASY STREET CAFÉ (HILTON HEAD) 1-843-785-7700 ARTHUR HILLS GOLF COURSE AT PALMETTO DUNES (HILTON HEAD) 1-866-380-1778 BLOODY POINT GOLF CLUB & RESORT (HILTON HEADDAFUSKIE ISLAND) 1-843-341-3030

HALF SHELL RESTAURANT (MEMPHIS) 1-901-682-3966 THE PEABODY HOTEL (MEMPHIS) 1-901-529-4000 RENDEZVOUS BARBECUE (MEMPHIS) 1-901-523-2746 VANDERBILT LEGENDS CLUB (BRENTWOOD) 1-615-790-1300

18 WEST VIRGINIA

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

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

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

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

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

MARDI GRAS CASINO & RESORT 1-304-776-1000

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

MOUNTAINEER CASINO RACETRACK AND RESORT 1-800-489-8192

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

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

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

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| 43

PLAYER STRATEGY

POKER: 7-Card Stud Eight or Better Strategy

by

PHIL HELLMUTH, JR.

W

HEN YOU MAKE A STRONG five-card hand in Stud 8/b, you have to decide whether or not you want to jam it in order to eliminate players, or slow-play it in order to keep more players in the pot. Often, the nature of your hand and the nature of the board will tell you what you should do. If you make a seven-high straight (3-4-5-6-7), you’ll try to raise all the low draws right out of the pot, so that your seven-high straight and the accompanying rough seven low, I’ll jam the pot in order to protect my hand. When you make a full house in Stud 8/b, you want to jam the pot in order to weed out the low draws, so that you can scoop the pot. The concept of when to protect you hand and wen to trap with you hand seems to fall along the lines of trapping when you make a strong two-way hand and protecting when you make a strong high hand. Most of the time, though, you want to jam the pot, both to protect your hand and possibly to build a bigger pot for you to scoop!

W O R L D - C L A S S P L AY O N T H E L A S T ROUND OF BETTING

Here is an advanced concept in Stud 8/b, one that a lot of players don’t even know exists. It is something to think about in the last round of betting. The concept involves making the bluff raise with a high hand on the end. This is a play that works only on the end to save one raise.

When you’re obviously on a high hand in Stud 8/b and your opponent, who you suspect is going low, hits a small two pair instead of a low, then you can go ahead and raise on the end with your one-high-pair hand, because your opponent will suspect that you have a high hand which beats his high hand. Ted Forrest was able to use this play successfully for years, until some of the other high-limit players finally figured out what he was doing. (Ted wrote an amazing Hand of the Week for me describing that very play; you can read it at philhellmuth.com.) The problem with this play is that most players won’t fold their hands on the end with two small pair in low- or midlimit games. Therefore, this play is to be saved for occasional use in the high-limit games at the Bellagio or Commerce Casino.

THE BIGGEST POT I EVER SAW IN STUD 8/B

I remember one beautiful pot in which a wellknown high-limit player named Don (“Zulu”) Zewin won a $50,000 pot in a $400-$800 game ($50,000 pots are unheard of at this limit). Don had a hand of (2-3) 6-5-8-4 (7). Three of his opponents had high hands (aces up, trips, and a flush draw) , and the other opponent had a sevenhigh straight made after five cards. The betting and raising going in this hand were incredible!

One player had started with aces, one with trips, and so on.

When Don was showing down his hand on the end, he said, “Six-high straight.” The high hands all threw their hands away, and now the seven high straight said, “Seven-high straight,” and started to reach for his half of the pot. Don absentmindedly flipped up his last card-it was a seven-when he suddenly realized that he hand made an eight-high straight. Don said, “Sorry, I overlooked my hand. I have an eight high straight!” The dealer, who was busy stacking this enormous pot to divide it up, and would have been stacking at least another two minutes, just pushed it all to Don in about four different strokes. All those white hundred-dollar chips, green thousand-dollar chips, and stacks of hundred dollar bills in one enormous pot! It took Zulu more than five minutes to count all the cast and chips and determine that the pot had $54,400 in it.

Phil Hellmuth Jr. is a 13time World Series of Poker Champion, leading all other poker players in the world.

He is the author of two New York Times bestsellers, and his latest book, “Deal Me In,” also is widely popular. Visit phillhellmuth.com to check out his clothing line, blog and exclusive gaming tips.

“ALL THOSE WHITE HUNDREDDOLLAR CHIPS, GREEN THOUSANDDOLLAR CHIPS, AND STACKS OF HUNDRED DOLLAR BILLS IN ONE ENORMOUS POT!”

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