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HOT HAPPENINGS AT OUR PREFERRED CASINOS, RACETRACKS AND MORE.
(D’Iberville, MS – Gulf Coast) Scarlet Pearl Casino Resort - If you are looking for a premier Gulf Coast resort with stunning views, decadent dining & dynamic gaming, look no further than Scarlet Pearl. The property claimed several of our top Readers’ Choice Awards including Best Casino Floor, Casino Personnel, Customer Service and more. For sports fans, there is not a better place to watch and wager on your favorite teams than the Scarlet Pearl Sportsbook featuring 23 HD screens including a 144-inch entertainment screen that is awesome! For more information, call 1-888-752-9772 or visit ScarletPearlCasino.com
(Vicksburg, MS) Ameristar Casino Hotel - Ameristar Casino in Vicksburg offers a vibrant escape with its dazzling gaming floor and luxurious amenities. Guests can try their luck at a wide array of slots and table games, savor fine dining options, and unwind in the elegant hotel rooms with scenic river views. Stay in one of the 148 guest rooms that have been redesigned with a crisp, modern look and unparalleled comfort offering European-style bedding, high-tech lighting fixtures, LCD flat screen televisions and wireless high-speed Internet access. Guests also enjoy live entertainment in the Bottleneck Blues Bar, great dining and more, all in the heart of Mississippi. There are always great deals on rooms and promotions in the casino, so be sure to check the web-site before you go. For reservations and more information, call 1-601-630-3786 visit AmeristarVicksburg.com.
(Tunica, MS) Hollywood Casino Tunica – Get a taste of the glitz and glamor of the stars at Hollywood Casino Tunica. After checking out the amazing collection of memorabilia around the property, guests can enjoy the award-winning Fairbanks Steakhouse for one of the best dining experiences in the region and then stay in a 5-story tower overlooking the casino floor or the 8-story tower next to the largest indoor pool in Tunica. When it’s time for casino action, Hollywood Tunica has you covered with over 1,000 slots, a variety of table games, and plenty of sportsbook kiosks to place your winning bets! For more information, call 1-800-871-0711 or visit HollywoodCasinoTunica.com.
(Tunica, MS) Gold Strike Casino Resort - Elevate your Play and score big at Gold Strike and win up to ONE MILLION dollars in Cash or Rewards Play every Friday in September with the One Million Football Frenzy drawing. The winnings continue on Saturdays with the $200K King of Cash drawings. Don’t have a card? Join One Star Rewards and earn up to $1000 in Rewards Play in our Level UP New Member promotion. For more information, call 1-888-245-7829 or visit GoldStrike.com.
(Tunica, MS) Sam’s Town Hotel & Casino – Sam’s Town has been an anchor of the Tunica family of casinos for a long time. Whether you are on a day trip or staying in one of their luxurious rooms, you won’t be disappointed. Offering a range of dining options from Twain’s Steakhouse to the more casual Blue Plate Kitchen, a great casino and sportsbook presented by FanDual, you will find all you need for a great gaming getaway Also, if you are not already a Boyd Rewards Member, be sure to check out their New Member Exclusive Offer to play $300 on them. That’s right, simply join Boyd Rewards and use your new Boyd Rewards card when you play your favorite slot machine or table game and get reimbursed for up to $300 in Boyd Play of your tracked losses on your first day of the program. For more information, call 1-662-363-0711 or visit SamsTownTunica.com
(Hot Springs, AR) Oaklawn Hot Springs – Oaklawn in Hot Springs is a gamblers paradise. Whether you want to bet on top thoroughbreds at the world renown racetrack or in the lavish Vegas-style casino, you will find all of the action you want. Also enjoy a luxury hotel with a full spa, pool deck with cabanas and several restaurants, bars and lounges suited to fill any craving. Also, the entertainment line-up at Oaklawn is second to none with upcoming acts that include Gin Blossoms (September 13), Travis Tritt (September 20), Tracy Lawrence (October 12), John Michael Montgomery (October 19), Aaron Lewis (November 15) and Nikki Glaser (November 30). To plan your next trip, visit Oaklawn.com.
(Lake Charles, Louisiana) L’auberge Casino Resort – Engulf yourself in the life of luxury at L’auberge Casino resort in Lake Charles. You will find everything you need for a great gambling getaway including a Vegas-style casino, posh hotel with recently renovated rooms and suites, outdoor pool with a lazy river and cabanas, a full spa, championship golf course, amazing dining options and even an on-site barber! And when it comes to entertainment, there is always something happening at The L Bar with live music nightly or the main entertainment venue featuring headliners like Rodney Carrington (September 14) and Clint Black (November 9) For more information, call 1-866-355-7111 or visit LLakeCharles.com.
(Bowler, WI) North Star Mohican Casino Resort – As if you ever needed a reason for a gambling getaway, North Star certainly has plenty of them to ensure your stay is great from the second you step in the lobby. Guests enjoy great gambling with over 1,200 machines, plenty of table games including blackjack, Three Card Poker, Let it Ride, Craps and more. Also, book a room in their luxurious contemporary hotel or the 57-site RV Park with 20-30-and 50-amp service, pull thru sites, picnic table area and pet friendly. Also check out top entertainment and events at North Star including the End of the Summer Bash (Sept. 21), The Glam Band (Nov. 2), Dylan Scott (Nov. 9) and Ele King (November 15) For more information and reservations, call 1-800-952-0195 or visit NorthStarCasinoResort.com.
(LAS VEGAS) THE EAGLES ANNOUNCE EXTENDED RESIDENCY AT THE SPHERE IN LAS VEGAS
The iconic Rock and Roll Hall of Fame band, The Eagles, recently announced an extended residency at The Sphere in Las Vegas with twenty shows taking place from September 2024 through January 2025. At each show, fans can expect “The ultimate connection” to the group’s iconic catalog — including their acclaimed 1976 ‘Hotel California’ album — with an ‘immersive’ live experience showcased on the venues 3D super sound enhanced venue. Originally, there were just eight shows announced for September and October, but due to tremendous demand, additional dates were added and now there are twenty dates.
(TUNICA) GOLD STRIKE SPORTSBOOK POWERED BY DRAFTKINGS OPENS IN TUNICA
Gold Strike Casino Resort in Tunica, Mississippi recently rebranded their sportsbook to the Gold Strike Sportsbook powered by DraftKings. The new area will deliver guests an unparalleled experience with four betting windows and 10 DraftKings betting kiosks, giving sports betting enthusiasts more access to betting options. The Sportsbook will also feature four horse racing kiosks, making Gold Strike the only casino to offer horse racing betting in the Mid-South. The sportsbook area will is open from 10 a.m. to 10 p.m., Monday – Thursday, and 9 a.m. to 10 p.m. Saturday and Sunday; however, seasonal times may vary. Betting kiosks are available 24/7.
IN THE NEWS NOW OPEN
(LOUISIANA) L’AUBERGE CASINO RESORT RECEIVES TWO NATIONAL AWARDS FOR EXCELLENCE
L’auberge Casino and Resort Baton Rouge has once again earned the coveted AAA Four Diamond rating, meaning it is ranked among the nation’s elite hotels with the highest standards of service and worldclass amenities. Four Diamond hotels account for just 6% of the more than 26,000 hotels reviewed by AAA each year. For more than 11 years, L’auberge has consistently appeared on AAA’s list of elite hotels. Out of 26 local hotels to receive the Diamond designation in 2024, L’auberge is the sole recipient of the prestigious Four Diamond designation.
(MICHIGAN) ISLAND RESORT & CASINO ANNOUNCES $19 MILLION GOLF EXPANSION PROJECT
The Island Resort & Casino in Harris, Michigan recently announced a $19 million expansion and development of a new nine-hole golf course, golf shop and additional convention space. The new course will be located on the Sage Run site and will be called the Cedar Course. Designed by Paul Albanese, who also designed Sweetgrass and Sage Run Golf Clubs at the property, will feature popular green templates like the Punchbowl, Double Plateau, and even a Juniper hole like the famous 6th hole at Augusta National. The entire project is expected to take about two years to complete.
Chef Superstar Aarón Sánchez Opens
Johnny Sánchez Restaurant at L’auberge Casino in Lake Charles
Chef Aarón Sánchez has earned his way to the top of the culinary world from his early years learning from his grandmother who was a home chef who published her knowledge in a cookbook in 1986. He also learned his way around the kitchen by working at his mother’s restaurant in New York and really getting to know the ins and outs of the business.
After years of hard work and dedication working for others in the industry, today Chef Sánchez stays busy running his New Orleans restaurant, Johnny Sánchez, appearing on top cooking shows such as MasterChef and Chopped as both a judge and a chef. He is also driven to celebrate the Latin lifestyle through culinary expression and guests can see
and taste that influence in every meal. Most recently, Chef Sánchez has opened his latest Johnny Sánchez restaurant at L’auberge Casino in Lake Charles, Louisiana and the reviews and guest feedback indicates it is here to stay.
We got the chance to catch up with Chef Sánchez to hear more about his background, the restaurant and his passion for cooking.
G. Douglas Dreisbach: What were your early influences for cooking? And when did you know you had a passion for it?
Aarón Sánchez: I grew up in a restaurant family. My grandmother was a really great home cook, and she published a cookbook in 1986 called Mexican Family Cooking. And then, my mom kind of followed in her footsteps and had a restaurant in New York City for about 27 years. So, I grew up in the restaurant business and being around it all the time was just something I was used to. I love the idea of taking care of people through food, putting their needs before mine, and making people happy. It just seemed
like a natural trajectory, and I didn’t mind the work. I didn’t mind the environment. I didn’t mind any of that, the hours, for me, were fun and I had a great time doing it and happy I did it. I never thought the industry would be so glorified and so put on a pedestal like it is now.
GDD: Just because you are a good chef at home, does it translate to a restaurant kitchen? What are the glaring differences between a home chef to a restaurant chef?
AS: It’s sad because I think a lot of people that cook at home and get great reviews from friends and family think that it can parlay into a restaurant, and then it’s difficult, and very challenging, you have to have business acumen. You have to be able to change your point of view and adapt to what customers want and what their needs are. So, there’s a lot of factors that really make a restaurant spin and be successful, as opposed to doing some dinner party or cooking at home or on a video on YouTube or whatever. There’s a lot involved, and it’s a team-based situation. All of us are in it together. And you have to empower people on your team. That’s the way I look at it.
GDD: At some point, you took the leap of faith and went and opened your first restaurant. What was that like, and how did you do that? What was the process?
AS: I mean, it was hard. I opened my first restaurant in 2000. I was just a 24, 25-year-old kid and did it because I was kind of ambitious. I was courageous. I was full of piss and vinegar, and I wanted to make a name for myself, so I did it. I worked my ass off, and it was hard. There were a lot of very uncertain nights and difficulties just seeing if this was going to work out. But, people just took to what I did, and I was very fortunate for that.
GDD: Do you remember the point of your career when you went from restaurant owner and operator to “Oh, my gosh, now I’m on Chopped and MasterChef”? What was it like to have these major outlets coming to you for your knowledge and your expertise?
AS: Well, you get asked to do one thing, and if you do well, hopefully people identify with you, and then you’re asked to do something else and then just keep going back, you know what I mean? Then, through time, you start getting a reputation, and people know who you are, and it goes from
there. I’ve been very blessed with the number of opportunities I’ve gotten and television has been a vehicle to get people into the restaurants. I never got into television to be famous. I got into television because I wanted to use it as a marketing tool. I wanted people to come to the restaurant. That’s what I want. You know what I mean?
GDD: That makes total sense. Your restaurant in New Orleans, Johnny Sánchez, has been super successful and recently expanded to a new location at L’auberge Casino in Lake Charles. The menu is amazing and has everything from soups and street tacos to burritos and fajitas. Tell us a little bit about what went into the makeup of the Lake Charles location menu and what is different and what is similar to the New Orleans restaurant.
AS: There are a few things different in New Orleans by virtue of the access to different kinds of products. We get crawfish, crab meat, things that are literally half an hour away from us, so those ingredients might be different. But conceptually, it’s very similar in its core. We do very popular classic Mexican dishes, utilizing either Louisiana or Texas ingredients, and trying to celebrate Mexican culture. We’re not a fusion restaurant. We don’t do stuff like that. This is a Mexican restaurant, and we celebrate a lot of classic dishes, and that’s really what you’ll find.
GDD: It is really unique for a casino property to have this type of a menu for their guests, not only as expansive as it is, with street tacos, with braised short rib, ahi tuna, and whatnot, but the prices are really reasonable, as well. Hopefully our readers are playing enough, they can get their dinners comped by their casino hosts! But the prices are very reasonable. However, the food isn’t the only thing
that’s amazing at Johnny Sánchez. The cocktail menu is out of this world. It looks like you have about twenty or so signature cocktails as well as a lot of great tequilas.
AS: Yeah, absolutely. But what you must remember is that tequila is one of the most iconic spirits of Mexico, obviously. The bar program, I’m very proud of, because what’s happening is that the bartenders end up starting to really create, and being like magicians, and what happens is that they’ll be able to import their point of view to the menu. And that’s what we want. We want them to feel like the Johnny Sánchez restaurant is theirs. That’s the key to being successful, is when you show your staff you can take notes. So, we’ve done that, and with great cocktails and a very friendly environment, a big bar, so that people that don’t want to sit at a table, they can eat at the bar, all that kind of stuff.
GDD: Some of the dishes look like artwork. Where do you find the creative inspiration when putting these plates together? It’s like, “OK, I’ve got an ahi tuna taco, and I know it’s going to taste great, but how do I make it visually appealing to my guests?” Where do you get that inspiration?
AS: Well, chefs like to say less is more. It’s like when you go out to dinner, take two things off, as a woman, and you’re going to be perfect. You know what I mean? Same thing with a dish—take two things off the dish, and just keep it straightforward, and just highlight what’s on the menu. If you say crispy shrimp taco, that shrimp needs to be crispy, you know what I’m saying? It needs to be visible, and it needs to be front and center. When you put things on the menu, it’s a promise to your customer, and you want to make sure you deliver with that promise.
GDD: Delivering to your customers is something you’ve been doing for a long time. Another thing you’ve
been delivering is promoting and celebrating the Latin lifestyle through culinary culture, and one of those ways is the product Cocina, which is an online content platform dedicated to the Latin lifestyle of culinary. Can you explain the Cocina initiative and how that’s working out?
AS: It’s been great. I started doing shows in Spanish about 15 years ago, all over Latin America. Then I met a gentleman named Emiliano Saccone, who was the VP of Fox multicultural, and we became dear friends. We came up with the idea of starting this Latin platform, which basically identifies new talent and celebrates them, not just myself, but also develops shows that pinpoint pop culture, traditional elements, and things of that nature. So, Cocina is really about celebrating Latin culture and letting other people have access to it, with the recipes and the shows and all of that. So, we do a little bit of everything.
GDD: Thank you for your time today, is there anything you would like to add for our readers today before we close?
AS: I just want to say thank you so much, and please come and visit us at L’auberge. I’m very proud of the restaurant. It’s a beautiful place. You’ll have a great time, and we look forward to seeing you there. So, thank you.
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L’auberge Caino Resort (Lake Charles, Louisiana) 1-866-355-7111 | LakeCharles.com
Dining Outlets: Asia, Daiquiri’s & Dogs, Drago’s Seafood Restaurant, Embers Grille and Wine Bar, Johnny Sánchez, The L Bar, Modern Pantry, The Sportsbook at L’auberge
Other Amenities: 999-Room Hotel, Contraband Bayou Golf Club, Pool with Lazy River and Cabanas, Spa du Lac, 1740 Barbier (High end barber shoppe), Shopping, Arcade
FEATURED RESTAURANTS:
Johnny Sánchez
Chef Aarón Sánchez
The latest and greatest restaurant at L’auberge is Johnny Sánchez, expanded from the popular location in New Orleans. Check out our restaurant spotlight and interview with Chef Sánchez on page 4.
Ember Grille and Wine Bar
Chef Brock Granger
If you are looking for a traditional American steakhouse with the highest level of service and an elaborate collection of over 250 wine labels, look no further than Ember Grille and Wine Bar. Led by Chef Brock Granger, guests will find a great menu filled with regional offerings and traditional selections. The dining room and bar area have an old school feel with dark mahogany wood and a beautiful fireplace that straddles between the lounge and bar area. The ambiance is set for a relaxing atmosphere and is located away from the casino floor providing a nice separation from the gaming action. Popular appetizers include Crab Cakes ($28) served with asparagus and a Creole hollandaise sauce, and the Lamb Lollipops ($28) with spice run, labneh, pomegranate and mint. For seafood lovers, be sure to check out the Seafood Tower ($165) served with King Crab, Oysters, Lobster, Ahi Tuna, Gulf Shrimp and Accoutrements that will be enough for the whole table to share. When it comes to the main entrée, there are so many great options it is hard to narrow it down to just one. The 38-ounce Wagyu Tomahawk ($350) is a room favorite and an attention getter as it is flambéed and carved tableside to your taste and served with your choice of sides. Other main steaks include an 8 oz. or 10 oz. Filet Mignon ($56/$66), 6 oz. House Cut Wagyu Filet ($90) and several options of Prime Rib and New York Strips. The Chilean Sea Bass ($55) is a great seafood option that is served with bok choy, oyster mushrooms with a Calamansi Beurre Blanc, or try to the Sea Scallops ($50) served with roasted corn, squash, tomatoes and peas with a Romesco Sauce. When it comes to a wine selection, the restaurant has several officially trained wine sommeliers on staff who can help navigate the perfect bottle for your meal. The real difference you will find at Ember is the relationship the staff finds with guests that make for a perfectly enjoyable dining experience.
Drago’s Seafood Restaurant
Chef Charles Jackson
Founded in Metairie, Louisiana in 1969, Drago’s Seafood Restaurant has a reputation for delivering top quality oysters, fresh seafood and other Cajun favorites for a reasonable price in a family friendly atmosphere. The famous restaurant brand expanded to the L’auberge property and now resort guests can enjoy the famous restaurant’s
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flavors on every visit. The setting is casual and anchored with a gorgeous center bar that seats around 40 guests that features a open-view Charbroiled oyster station where guests can watch the oysters get shucked and ready for serving. The most popular menu item is the Drago’s Original Charbroiled Oysters ($17 half-dozen/$28 dozen) or Raw on the Half Shell ($16 half-dozen/$23 dozen). Other menu favorites would be the Seafood Pasta ($29) that boasts shrimps and crabmeat in a cream sauce served over angel hair pasta and topped with cheese, the Shrimp N Grits ($27) that offers Gulf shrimp in a house made spicy tomato cream sauce and served with grits, and the Crawfish Etouffee ($25) that has Louisiana crawfish served in a slightly spicy and delicious Cajun stew made with vegetables and a dark roux and served with rice. Other popular menu items include a Fried Catfish Platter ($29), Stuffed Main Lobster ($46) and Twin Filets ($37) served with broccoli and potatoes.
Dining Outlets: Scarlet’s Steak & Seafood, Butler’s Bar & Lounge, Under the Oak Café, Chopstx Noodle Bar, Ami Pizza, Lounge Nocherie
Other Amenities: Luxury Hotel, Garden Oasis Pool, Lava Links Golf Club (championship-style mini-golf), Fitness Centre
FEATURED RESTAURANTS:
Scarlet’s Steak & Seafood
General Manager: Jeremy Garrison
Chef Info: Jackson Reichel has been with Scarlet Pearl for seven years and has been in the culinary industry for fourteen years. “I love pleasing people and giving them a memorable experience through something I am extremely passionate about.” Commented Chef Reichel. “My favorite food to cook is Italian, French, and Asian cuisine and my favorite food to eat is a big juicy Medium Rare Prime New York Strip and Japanese Food.”
What are some of the top menu items that guests love at Scarlet’s Steak & Seafood?
Chef Reichel: Our top seller is one of the options of premium steaks that we offer, especially the Filet Mignon or one of the ribeye’s we offer, a 16oz Delmonico and 22oz Bone-In. I am extremely proud of our steaks and truly believe we have the premiere product here on the Mississippi Gulf Coast. We really focus on the quality of our beef, using USDA prime and Japanese A5 wagyu (with certificate of authenticity to boot.) We use an extremely hot broiler to cook the steaks, and a seasoning blend that is ground and mixed in house. We also take pride in sourcing the finest seafood, both locally and from the most renowned destinations around the world. From, Cast Iron Blackened Redfish ($46), Chilean Seabass ($53), and Deep Fried Jumbo Blue Crab Claws ($28), to Butter Poached Lobster Tail (Single: $115/Twin: $225) and Thai Lobster Curry Seared Day Boat Scallops ($43) perched atop a crispy sushi rice cake, enrobed in a red Thai curry sauce, topped with pickled peppers and fresh cilantro, we’ve got you covered. We recently added Chargrilled Spanish Octopus ($23) to our menu as well, a dish that is unique to the area, and has gone over extremely well with our customers.
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What makes Scarlet’s Steak & Seafood unique and customers coming back?
Chef Reichel: Our restaurant is truly dedicated to hospitality, offering not only exceptional food and drink crafted with the finest ingredients, but also genuine warmth and attentive care that ensures an experience that feels both welcoming and extraordinary.
Under the Oak Restaurant General Manager: John McDonnell
Chef Info: Christopher Roche’ has been with the property for three years and in the kitchen for over twenty, so he knows the in’s and out’s of the culinary world. “I enjoy creating dishes that people enjoy and to see their reactions to a meal that was better than they expected,” He commented. “My favorite cuisine to cook would have to be Cajun and Italian”.
What are some of the top menu items that guests love at Under the Oak?
Chef Roche: Our top seller is the Under the Oak burger ($17), two juicy 4oz patties grilled and topped with your choice of cheese, with lettuce, tomato, red onions and a pickle, served with your choice of one of our freshly cooked sides. It is definitely a top choice among guests. The next most popular menu items are probably the Under the Oak Seafood platters ($26-$34) that we offer. Guests can choose from fried or grilled Shrimp or Catfish or a combination of both served with our house slaw, French Fries and hushpuppies. Last but not least is our Fettuccini Alfredo ($20), served with our house made Alfredo sauce, topped with your choice of grilled or blackened chicken or shrimp, and served with a side of our garlic toast.
What makes Under the Oak unique and customer coming back?
Chef Roche: Everyone at Under the Oak is dedicated to providing quality food, service and hospitality in a timely manner. Our guests are our top priority, and we strive to improve on all of the aspects of hospitality to make the guest dining experience enjoyable from start to finish.
FEATURED RESTAURANTS:
Chicago
General Manager: Rex Lafayette
If you are looking for a big city steakhouse dining experience, look no further than Chicago Steakhouse at Gold Strike Casino in Tunica. The restaurant is located just off the casino floor but you will feel miles away from the glitz and glamour of the property. The restaurant ambiance is that of a speakeasy with traditional dark oak and leather on the upholstery and the dining room anchored by a large fireplace to set the tone for an extravagant meal. The bar and lounge area is on the other side of the fireplace providing a nice separation
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for a pre or post dinner drink. With a goal of always keeping the menu fresh and taking customer options into consideration, a new menu was recently introduced that features some of the traditional customer favorites that have always been there, as well as some new and exciting options that are sure to become favorites rather quickly. The menu also echoes that of a traditional fine steakhouse with popular appetizers of a Seared Sea Scallops ($25) and Lobster Tempura ($36) to the main courses of Filet Mignon (6 oz.: $50/10 oz. $62), New York Strip (14 oz. $59) and a Double Bone Domestic Lamb Chop ($48) that is served with mushroom risotto, sauteed spinach with a Rosemary demi glaze. Some of the new menu items that are sure to be popular are Duck Won Ton Tower ($24), grilled juicy duck breast with vegetables and spicy mustard sauce, Bacon Steaks ($21), candied thick cut bacon with white French dressing, Braised Balsamic Barbecue Pork Shank ($45), served with herb infused mashed Yukon gold potatoes, and a new seafood selection of Seared Black Pepper Crusted Tuna Steak ($47) that is served with a cilantro lime essence and Julienne garden vegetables. So, with a solid selection of the traditional favorites that customers love, as well as a few new menu items to be able to mix it up, you really can’t go wrong at Chicago Steakhouse.
Drafts Bar & Grill
General Manager: Jennifer Brackin
Chef: Mercutio Wesley
The all-new Drafts Bar & Grill at Gold Strike is the perfect blend of great food, refreshing drinks, and a vibrant atmosphere at Drafts Bar & Grill. Recently rebranded to bring you an even better experience with multiple big screens and live game broadcast, place your bets and settle in to watch your favorite teams. The menu is loaded with great selections with amazing ribs that are smoked overnight to “fall off the bone” perfection, delicious salads, a Bavarian pretzel that is big enough to share, and one of the biggest sellers is the Mississippi Catfish Platter, that can be prepared blackened or fried and served with fries and slaw and absolutely delicious.
Dining Outlets: Horizons Steakhouse, T. McC’s Sports Bar, Firekeeper’s Restaurant, The Reef, Reef Pizza, 5 Bridges Bar, Coffee & Bakery Shop
Other Amenities: Luxury Hotel, two championship golf courses, entertainment showroom, splash island pool and waterpark, spa, RV park, convention center
FEATURED RESTAURANTS:
Horizons Steakhouse
Executive Chef: Michael Timmins – 4 months at the property and in the culinary industry for 35 years.
When it comes time to indulge in that perfect meal accompanied by breathtaking views of the Michigan landscape, look no further than Horizons Steakhouse at Island Resort. Located on the 12th floor of the resort’s hotel tower, the main dining room overlooks the award-winning Sweetgrass Golf Course, the restaurant offers a mesmerizing
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scene to accompany an extraordinary meal. Led by executive chef Michael Timmons and his 35 years of culinary experience, he strives hard to deliver a perfect dining experience for every guest. “It really starts from the moment a guest walks in the door and how they are greeted, to when the server takes their order, what the tone is, and it just builds from there. It all must be perfect” He commented. “I have to say that I have worked with many servers over the years, and the group we have here is truly exceptional and they really know their job and do it well.” Upon arriving, guests are greeted by a host and can choose to hang out in the inviting bar area for a pre or post meal libation, or head straight to the table. The overall ambiance of the dining room is sleek, contemporary and relaxing, and the menu is well-rounded with a variety of options to fit any palate. Chef Timmins’ experience and creativity is on full display and accented throughout the menu, as well as with the seasonal menu changes taking place throughout the year. “We really base the menu on different regions because a lot of the guests that are here in the summer are here for the golf course and seem to be from big cities like Milwaukee, Detroit, Chicago and around the region.” Commented Chef Timmins. “The summer menu is really written for the traveler, and the fall-winter menu is more local customer driven.” While the quality of the cuts are always premium, the summer menu will feature elevated steaks of prime, like the Prime Reserve Filet Mignon (6 oz.: $48/8 oz. $54), which is a cut that only one in six cows obtain. The seafood is flown in twice a week, so you know it is always fresh and features popular items such as Roasted Wild Sea Scallops ($42) served with aged white cheddar, risotto and drizzled with Hollandaise, or the Alaskan Halibut ($38) served with a sweet potato puree, ginger, haricots verts and garlic. For the fallwinter menu, in addition to menu favorites, guests will also find a traditional Northern comfort food called Poutine, which is basically fries and cheese curds with gravy over it. Several items that are always on the menu and won’t be changed include the Prime Beef Wellington ($52) that is a prime filet with mushroom duxelles, caramelized onion, prosciutto di Parma, beef reduction and accompanied with asparagus and mashed potatoes, the 32 oz. Prime Porterhouse ($85) served with a baked potato and choice of side or the Double Cut Lamb Chops ($42) served with mint chimichurri, garlic creamed spinach and fingerling potatoes. When it comes to desserts, chef Timmins is on point as he was basically raised in a bakery and his passion is desserts. “My family owned a bakery when I was growing up, so all of our desserts are made in house, and they change weekly.” Commented Chef Timmins. “We will serve everything from individual cheesecakes to caramel bombs and tiramisu and change them every week to keep it fresh.” He is also passionate about one of the most popular desserts, Crème Brulé, where he changes to flavors to offer his own personal touch. “Last week we had a blackberry Crème Brulé, this week we will have a vanilla bean flavor.” He added. So, if you like a premium dining experience, and amazing desserts, be sure to visit, and return regularly, to Horizon Steakhouse because you will find something new with every visit.
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Oaklawn Racing Casino Resort (Hot Springs, Arkansas)
1-800-625-5296 | Oaklawn.com
Dining Outlets: Mainline Sports Bar, The OAK room & bar, The Bugler, Big Al’s Diner & Deli, Percs, Track Kitchen, Silks Bar and Grill, Pop’s Lounge, The First Turn, The Lobby Bar, High Limits Bar
Other Amenities: Luxury Hotel, Outdoor Pool, Astral Spa, Retail and Gift Shops, Headliner Entertainment Venue
FEATURED RESTAURANTS:
The Bugler Restaurant
Executive Chef: Ken Bredeson
When it comes to finding your craving at Oaklawn, with almost a dozen places to choose from, there is certainly no shortage of options. One solid option is The Bugler, a restaurant experience that is the perfect combination of culinary excellence and casual elegance. This dining destination promises an unforgettable meal for guests who seek sophisticated ambiance, impeccable service and, most importantly, delicious cuisine. At The Bugler, each dish is a testament to culinary artistry where executive chef Ken Bredeson and room chef Omar Escobar curate a menu that celebrates quality ingredients and timeless techniques from succulent steaks cooked to perfection to seasonal produce, fresh seafood and more. The décor is a seamless blend of modern sophistication and classic charm, featuring rich wooden accents, soft ambient lighting and plush seating with panoramic windows offering a view of the iconic Oaklawn racetrack. Starters include Jumbo Lump Blue Crab ($22) served with a tangy tarragon remoulade and sweet corn relish, Fresh Caprese Flatbread ($18) served with fresh mozzarella, Heirloom tomatoes, basil pesto and balsamic drizzled field greens. For the main course, options include the Filet (6 oz.: $48/8 oz. $56) is a favorite and seared to a mouthwatering finish and paired with a velvety béarnaise sauce, the Double Bone Duroc Pork Chop ($47) served with a sweet bourbon glaze and charred tomato, red pepper, red onion, chimichurri and coal fires, as well as the Creole Shrimp & Grits ($37) featuring Carolina white cheddar grits, jumbo shrimps, andouille sausage, roasted red pepper, tomato gravy and roasted red pepper. Other seafood options are the Miso Marinated Sea Bass ($49) that is served with shitake mushrooms, black garlic hoisin, charred bok choy on a bed of jasmine scallion rice, a Fresh Atlantic Cedar Plank Salmon ($47) served with applewood smoke, maître de butter, asparagus and crispy sweet potato straws and brown butter rice. The right ambiance can make a good meal great, and stepping into The Bugler, guests are immediately enveloped in an intimate, inviting space. Whether you’re celebrating a milestone, enjoying a romantic evening or simply seeking to indulge in a great meal, reserve your table and discover why The Bugler is Hot Springs’ premier dining destination.
OAK room & bar
With signature cocktails, prime steaks, tantalizing desserts and seasonal specials, your meal at the OAK room & bar is more than just food, it’s a luxurious experience. When you step into the restaurant from the casino floor, you’ll notice the decor is a perfect blend of classic and traditional with handrubbed antique brass detailing and textured wallcoverings contrasting with contemporary elements, enveloping a moody vintage parlor. Explore a variety of Southern low country favorites with appetizers including the Oak Room
2024 CASINO
Gumbo ($15) or the New Orleans BBQ Shrimp ($18). The main dishes do not disappoint with several tasty options including all of your favorite steak cuts as well as other interesting options including the Herb de Provence Chicken ($44), a slow roasted herb crusted chicken breast, with a wild mushroom sherry cream, pan seared parmesan polenta and pickled asparagus Or if you’re craving something unique, try the Chilean Sake Seabass ($58) marinated in 1000 Cranes local sake and served with yellow coconut curry cream, lavender jasmine scented rice, yuzu napa slaw and cilantro oil, or the Saffron Lobster ($63) served with creole gulf shrimp with a saffron lobster cream and fresh roasted heirloom tomato over fresh fettuccini. Also consider an array of delicious sides ranging from Crispy Heirloom Cauliflower to Wild Brandied Mushrooms.
Dining Outlets: Twain’s Steakhouse, Blue Plate Kitchen, Smokey Joe’s Other Amenities: Themed Hotel, Entertainment/Concert Venue, Fitness Center, RV Park, Arcade
Featured Restaurants:
Twain’s Steakhouse
Sam’s Town in Tunica has always been a favorite spot in Tunica for great gambling, entertainment and dining and it is no secret that Twain’s Steakhouse is always a sure bet. Located on the second floor at the top of the escalators, you will find an escape to the elegance of fine dining and spectacular service for a great price. The dining room offers an upscale traditional steakhouse ambiance with mahogany wood accents, comfortable dining chairs and table settings that show the attention to detail from the staff. There is also a separate bar area with a bar menu for those who prefer to have drinks and appetizers rather than the full steakhouse experience. Popular appetizers include the Pan-Fried Lump Crab Cakes Remoulade ($18) and the Bacon Wrapped Shrimp with Spicy Jelly ($15) and rolling into the entre menu, you can never go wrong with a house Filet Mignon (6oz. $36 / 8 oz. $44), the Shrimp Atop Pan-Seared Snapper ($29) or the Peach-Glazed Chipotle Cinnamon Pork Chop ($25) served with Tuscan potatoes and green beans.
Blue Plate Kitchen
The Blue Plate Kitchen is a new casual dining option at Sam’s Town that is already getting great reviews and guest feedback. Serving traditional Southernstyle food in a relaxed atmosphere, guests can choose from a menu of meats, and combine with a side, vegetable and bread, all for under $20. The meats include Country Fried Steak, Meatloaf, Chopped Steak, Fried Chicken, Baked Fish or a Grilled Pork Chop and sides include Green Beans, Mashed Potatoes, Corn, Greens, Veggie blend, Mac & Cheese, Cole Slaw and Potato Salad, and brads include Skillet Cornbread, Jalapeno Cornbread or a Dinner Roll. The meal combos range from $12,99 for a Meat + 1 Side and Bread to $18.99 for a Meat + 3 Sides and Bread. Additional sides are $3.99, meat for $6.99 and bread is $1.99. And if you have a sweet tooth, consider one of three desserts of Bread Pudding, Banana Pudding or Fruit Cobbler. We look forward to seeing this great concept take off in Tunica. It is perfect if you want good food that will fill you up, doesn’t cost too much and has a relatively quick turnaround from start to finish.
FRIDAYS & SATURDAYS • 6PM-10PM
Drawn winners can play our Kickoff board game at the Winners Zone to win some big PENN Slot Play prizes!There will also be one $5,000 cash winner guaranteed every weekend! Claim a FREE entry daily at any promotional kiosk.
All drawn winners will earn an entry to The Semi-Finale Drawing on September 28th after the regular drawings. The grand prize winner will be taking home $35,000 cash!
SATURDAY, SEPTEMBER 7
Doors open at 7pm. Showtime at 8pm.
by LINDA BOYD
Linda Boyd, former math educator and table game player, switched to the more profitable choice of video poker. Her new book, “The Video Poker Edge”, includes her free strategy cards for the games she recommends. Boyd also writes columns in other gaming magazines. “The Video Poker Edge” is available in major bookstores as well as amazon.com and Square One Publishers--www. squareonepublishers.com Toll Free: 1-877-900-2665.
VIDEO POKER: Tips for Playing Loose Deuces Wild
Five Versions of Loose Deuces
We have covered tips for playing Not-So-Ugly Deuces Wild (NSUD, ER 99.73%), a great game that can be found in Louisiana, Mississippi and Indiana as well as Nevada. Loose Deuces Wild (LD) can be found in these states as well as several others throughout the South. You may wonder if it is a good idea to use NSUD strategy to play other deuces wild games. The answer is no. You have to be very careful to check the pay table and to use a strategy specific to the game you are playing. There are several versions of LD with a variety of ER’s; some good for players, others good for the casino.
Game Names
There are two ways that video poker games get their name, from other players and from the manufacturer. Games named by players have one version and the pay table must match exactly--NSUD is an example. On the other hand, games like LD are named by the manufacturer and there are several versions. Make sure you find one of the better pay schedules by taking this table with you.
Game Overview
LD pays for two big jackpots, four deuces or the royal flush. However, if you fail to get either of these two highpaying hands then you are probably in for a big dent in your bankroll. Any version in Table 1.1 is acceptable, especially if you are receiving comps and cash back. With such a risky game, make sure you study and use the correct game strategy, below.
Tips for Playing Loose Deuce
1. Dealt miscellaneous high cards, no deuces, hold nothing. Never hold 1, 2 or 3 unrelated high cards. This is different from 2 or three to a royal. Also, never hold two or three to a straight or a flush.
2. Dealt 2 pair, hold one pair only. This is a frequent hand and different from NSUD (July issue), where you hold both pair. Even though both games pay the same for four of a kind, this game pays less for a full house.
3. Dealt either a straight or flush with either 0 or 1 deuce, hold all cards.
4. Dealt either a straight or flush with two deuces, hold just the two deuces.
5. With no deuces, hold a pair instead of a 4-straight or a 4-flush. (Note this is different from 4 to a straight flush.)
6. Dealt a wild royal, five of a kind or a straight flush with 3 deuces, hold just the 3 deuces. This is different from NSUD and most other deuces games, where you would keep the wild royal. The reason is four deuces pays 2,500 coins with a 5-coin bet.
7. Dealt a pair, your first choice is to hold three to a natural royal and your second choice is to hold three to a consecutive straight flush, 5 and higher. If you do not have either the first or second choice, then hold the pair.
8. Dealt 4 to a straight flush with 2 deuces, hold just the 2 deuces. This is different from other deuces games where you hold 4 to some straight flushes.
9. Dealt 4 to either a natural or wild royal, never hold either a straight or a flush Hold just the four to a royal.
Final Thoughts
Some versions of Loose Deuces Wild can be found in many casinos scattered throughout the South as well as in Nevada. However, before you decide to find a seat you should check the pay schedules with Table 1.1 to see if you still want to play. Use the tips in this article to keep you in the game longer and increase your odds of winning.
POKER: Playing with Nothing
Some great NLH players like to call an opponent’s raise with any two cards, because they think they can outplay the raiser later on in the hand. I will single out Daniel Negreanu as a player who uses this strategy. (Sorry Danny.) In many NLH tournaments I have watched Daniel apply this strategy, knowing full well what he is doing! The key to the strategy lies in recognizing who the preflop raiser is. If the preflop raiser is a weak player (if you are new to the game, it is more fair to call you “inexperienced” than “weak”), look out for Daniel, because he will be coming at you!
Many weaker or inexperienced players do not know how to bet or how to disguise their actions when they hit or miss the flop. They may, for example, jump out of their seats or bet in a very confident manner when they hit a flop. Conversely, they may telegraph their actions when they miss the flop, by betting with doubt or uncertainty written all over their faces. If they do hit, then Daniel folds (unless one of the “goofball” 6-8 off-suit hands of his actually hits). If they miss their hand, then Daniel bluffs them out and wins the pot. Of course, Daniel occasionally hurts his opponents or himself in a big pot when he and his opponent hit the flop.
I give Daniel Negreanu and Huck Seed a lot of credit for being able to use this strategy successfully. Of course, if you ever travel the poker-tournament trails, you will see other top players, such as Layne Flack, Ted Forrest, Men Nguyen and Amir Vahedi, using this dangerous strategy to good effect. But it is a bit too risky for my taste; I just don’t like to always put a lot of pressure on myself to “read” my opponents and then fold my hands after I hit them on the flop. (Hitting a flop and then folding your hand because you read your opponent as being strong is a hard thing to do.) But someone who uses this theory well can accumulate a lot of chips very quickly!
Dave “Devilfish” Ulliott’s Theory of NLHThe Devilfish is a great PLH and NLH player from
Hull, in the United Kingdom. He has won PLH and NLH titles in the United States and Europe. Devilfish thrives on coming into a pot raising with almost anything before the flop. He may raise with 4-7 off-suit or 2-5 off-suit. He will almost always bet out at you on the flop, whether he misses the flop or hits it. This gives all the others a chance to fold their hand and gives Devilfish his second chance to win the pot with a bet or raise. (His first chance was before the flop with a raise.) He is very good at reading players, and that is one thing that all tough NLH strategies have in common. They all consider reading the other players well an essential ingredient.
If you do hit something and call Devilfish on the flop, then the pot has only just begun. If he thinks you will fold your hand before risking a big bet on fourth street, then he will bet big on fourth street, trying to bluff you. If he feels you will fold your hand for an all-in bet, then he will risk his whole tournament and bet it all. Likewise, he will bet all your chips when he feels he has the best hand. This constant power-play pressure is also used by Men “The Master” Nguyen, Erik Seidel, Layne Flack, John Bonetti and many other successful NLH tournament players. I used to use this approach myself, but once my opponents took calling me down consistently, I began showing them only big hands. If they are going to call you, be ready to bust them.
If Devilfish wins a few pots before the flop, a few pots on the flop and a few pots on the end with a bluff, he will be way ahead of the game. This is a good theory of NLH play, but if used wrongly it can be disastrous for the player who is applying it. You can bluff at the wrong times and lose a lot of chips quickly. As with the good NLH theories, if you use this one well you will accumulate a lot of chips quickly, but if you use it badly you will cough them up just as quickly.
by PHIL HELLMUTH
hil Hellmuth Jr. is a seventeen time World Series of Poker Champion leading all poker players in the world. He has two New York Times best-seller books-Play Poker Like the Pros and Bad Beats and Lucky Draws both of which can be found at Amazon.com. This column is an excerpt from Play Poker Like the Pros. Phil’s books, blog, tips and more can also be found at PhillHellmuth.com.
I DON’T LIKE TO PUT A LOT OF PRESSURE ON MYSELF TO “READ” MY OPPONENTS.
FUTURE ODDS
MAJOR LEAGUE BASEBALL WORLD SERIES
OCTOBER 22, 2024 – NOVEMBER 2, 2024 (BEST OF 7)
DEFENDING CHAMPIONS: TEXAS RANGERS BEAT THE ARIZONA DIAMONDBACKS IN 5 GAMES
Team September July May
LA Dodgers 4/1 4/1 4/1
New York Yankees 6/1 6/1 7/1
Philadelphia Phillies 6/1 5/1 15/1
Baltimore Orioles 8/1 8/1 12/1
Atlanta Braves 13/1 9/1 5/1
Arizona Diamondbacks 13/1 N/A N/A
Houston Astros 14/1 17/1 11/1
Milwaukee Brewers 14/1 23/1 N/A
San Diego Padres 15/1 N/A N/A
Kansas City Royals 18/1 N/A N/A
Cleveland Guardians 19/1 12/1 N/A
Minnesota Twins 23/1 N/A N/A
*All others are higher than 25/1
**Odds courtesy of Vegasinsider.com in August 2024
NFL – SUPER BOWL LIX
FEBRUARY 9,
2025 – CAESARS SUPERDOME NEW ORLEANS, LOUISIANA
DEFENDING CHAMPIONS: KANSAS CITY CHIEFS BEAT THE SAN FRANCISCO 49ERS 25-22
Team September July May
San Francisco 49ers 6/1 7/1 6/1
Kansas City Chiefs 7/1 7/1 7/1
Baltimore Ravens 10/1 10/1 10/1
Detroit Lions 13/1 14/1 13/1
Buffalo Bills 13/1 16/1 13/1
Cincinnati Bengals 16/1 15/1 16/1
Dallas Cowboys 16/1 17/1 16/1
Philadelphia Eagles 18/1 15/1 18/1
Miami Dolphins 21/1 25/1 21/1
Houston Texans 26/1 17/1 26/1
Green Bay Packers 26/1 20/1 26/1
*All others are higher than 30/1
**Odds courtesy of Vegasinsider.com in August 2024
COLLEGE FOOTBALL NATIONAL CHAMPIONSHIP
JANUARY 20, 2025 - MERCEDES-BENZ STADIUM –ATLANTA, GEORGIA
DEFENDING CHAMPIONS: MICHIGAN WOLVERINES BEAT THE WASHINGTON HUSKIES 34-13
Team September July
Georgia 3/1 4/1
Ohio State 5/1 5/1
Oregon 8/1 11/1
Texas 9/1 9/1
Alabama 13/1 12/1
Ole Miss 15/1 15/1
LSU 19/1 13/1
Penn State 23/1 23/1
Notre Dame 23/1 26/1
Michigan 26/1 15/1
*All others are higher than 30/1
**Odds courtesy of Vegasinsider.com in August 2024
2024 NASCAR CUP SERIES CHAMPIONSHIP
Driver September
Denny Hamlin 5/1
Kyle Larson 5/1
Christopher Bell 5/1
William Byron 7/1
Ryan Blaney 9/1
Chase Elliott 13/1
Martin Truex, Jr. 17/1
Tyler Reddick 7/1
Joey Logano 17/1
Brad Keselowski 23/1
*All others are higher than 30/1
**Odds courtesy of Vegasinsider.com in August 2024
