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2021 CASINO DINING GUIDE
CELEBRITY CRUISES: LE PETIT CHEF™
1-800-647-2251 | CelebrityCruises.com
Dining has never been so entertaining as Celebrity Cruises brings guests’ tabletop to life with Le Petit ChefTM and one of the most unique dining events in the world. The world-renown artists of Skullmapping™, presented by TableMation™, have reached a true pinnacle of their custom 3D table animation art form delivering a dining experience that is beautifully choreographed with an elegant menu created by Celebrity© Michelin Starred Chef, Cornelius Gallagher. Le Petit Chef and Friends will transport guests on a journey around the world as 4 mini-chefs from Italy, Spain, France and Japan whimsically whip-up delicious specialty dishes from their homeland, creating theater on your plate while bringing your whole table to life! Le Petit Chef and Family begins with Le Petit Chef as a 12-year-old boy, who meets a girl who later becomes his wife. They go on to marry, have children and grow old together. Their life and cooking is chronicled throughout each of the seasons. Le Petit Chef is simply one of the most unique dining events in the world and is available on Millennium Series and Solstice Series as well as Celebrity Edge® and Celebrity Apex.
Chef Kristian Wade - Beau RIvage Resort & Casino
BEAU RIVAGE RESORT & CASINO
Dining Options: BR Prime; Stalla; Jia; The Buffet; BetMGM Book Bar & Grill; Terrace Café; Black Clover Lounge; Pool Bar & Café; The Roasted Bean
CHEF SPOTLIGHT:
CHEF KRISTIAN WADE (Pascagoula, Mississippi)
Years of Culinary Experience: 26 (23 at Beau Rivage)
Favorite cuisine to cook? Latin and South American. The cuisine is melded with so many cultures and has great ingredients. What do you love about being a chef? I love the everchanging cuisine landscape. I am always studying and educating myself on the history of different cultures and how cuisine became what it is in different regions of the world.
Chef Wade’s Recipe for you!
LOMO SALTADO - for 4 servings
Ingredients:
2 tablespoons vegetable oil, divided 1 pound beef tenderloin, cut into 1” chunks Salt and pepper to taste ½ red onion, sliced 2 roma tomatoes, wedged 2 cloves garlic, minced 1 tablespoon aji amarillo paste 2 tablespoons soy sauce 1 tablespoon white vinegar 1 tablespoon fresh cilantro, chopped 1 pound french fries, cooked, hot white rice, cooked, for serving
Directions:
Heat 1 tablespoon of oil in a large pan or wok over high heat. Add the filet mignon, season with salt and pepper, and cook until browned, 3-4 minutes. Remove from the pan. Heat the remaining tablespoon of oil in the same pan, then add the red onion and cook for about 5 minutes, until softened and browned. Add the tomato, garlic, and aji amarillo paste, and cook for another 5-7 minutes, until the tomatoes have released some of their juices, but are still intact. Add the soy sauce and vinegar and stir to combine, let cook for 1 minute. Add the steak, fries, and cilantro. Toss gently to coat the fries in the sauce. Serve with steamed rice
2021 CASINO DINING GUIDE
L’AUBERGE CASINO HOTEL BATON ROUGE
1-866-261-7777 | LBatonRouge.com
Dining Options: 18 Steak; Red Lotus Asian Kitchen; Bon Temps Buffet; Stadium Sports Bar & Grill; PJ’s Café; Edge Bar
CHEF SPOTLIGHT:
CHEF ERIC SILEY
Favorite items on the menu at L’Auberge: Steaks at 18 Steak. “Our dry aged N.Y. Strip is one of the best cuts in my opinion. The flavors of a dry aged steak are filled with so much depth, it is really hard to go wrong.” Favorite cuisine to cook? I have a passion for Cajun cuisine and any food with strong culture. Many ethnic cultures emphasize gathering as a family through food, which is why I really like Cajun food so much. What do you love about being a chef? Mentoring my staff.
Chef Siley’s Recipe for you!
LOUISIANA BBQ SHRIMP (Serving Size for Two)
Ingredients
12 Oz (one bottle) Lea Perrins Worcestershire Sauce 2 Cups Chicken Stock or Shrimp Stock 1 Abita Amber Beer 1 Cup Bloody Mary Mix of your choice 5 Oz. Tabasco Sauce 8 Cloves of Garlic (Smashed) 2 Sprigs of Fresh Rosemary 1 Tablespoon Chili Flakes 2 Whole Lemons (Cut in Half) 5 Lbs Jumbo Shrimp (Head On) 1/4 LB. Unsalted Butter
Directions
Mix all ingredients in a medium sized saucepot and reduce on medium to low heat. Allow to reduce by half of the volume. Add shrimp and cook on high heat until shrimp are almost cooked through. Turn off the heat and add butter to thicken sauce. Make sure to stir constantly until butter is fully incorporated. Sit back and enjoy the best peel and eat shrimp south Louisiana has to offer. Serve to your guests with a toasted piece of French bread, and a few ice-cold beers.
PEARL RIVER RESORT
Dining Options at Silver Star Casino: Phillip M’s; Stats Sports Bar & Grill; Rally Alley Deli; The Bakery Dining Options at Golden Moon Casino: Bistro 24; Time Out Lounge & Sportsbook; The Whiskey Bean; Mama ‘n Em
CHEF SPOTLIGHT:
CHEF ERIC J. BRANDSTETTER (Herminie, Pennsylvania)
Years of Culinary Experience: 33
Favorite cuisine to cook? I like to experiment with different cuisines or a fusion of multiple cuisines.
Favorite items on the menu’s at Pearl River? I like the beef ribs
because they are so impressive on the plate. Johnny Cakes and Chicken Mama’s chicken and waffles are also fantastic.
What do you love about being a chef? The things I Like most about being a chef is that every day is different and that I get to work with some wonderful people.
Chef Brandstetter’s Recipe for you!
CHICKEN SALAD Ingredients:
2 pounds poached chicken breasts 1 cup grapes cut in half 2 ribs of celery diced 1 cup mayo 3 tbsp Honey 1 tbsp chives 1 tbsp parsley chopped ½ tsp celery salt
Directions:
Poach Chicken and shred cool down, mix together grapes, diced celery, mayo, honey, chives, parsley, and celery salt. Then mix with shredded cooled chicken and season with salt and white pepper. Serve with Ritz crackers (or cracker of choice)
2021 CASINO DINING GUIDE
GOLD STRIKE CASINO RESORT
Dining Options: Chicago Steakhouse; BetMGM Book Bar & Grill; Buffet Americana; Sweet Tea; The Roasted Bean
CHEF SPOTLIGHT:
CHEF DAVE SCHEPLENG (Baltimore, Maryland)
Years of Culinary Experience: 28 Favorite cuisine to cook? Mediterranean because of the vast amount of different flavors and styles. Favorite items on the menu’s at Gold Strike? Lobster Tempura in Chicago Steakhouse, Hot Chicken Sandwich in Sweet Tea, The Ribeye at BetMGM and the catfish at Buffet Americana. What do you love about being a chef? The fact I don’t have to sit behind a desk all day and I love having the ability to be creative in my dish’s.
Chef Schepleng’s Recipe for you!
MARYLAND CRAB CAKES Ingredients:
1 # Jumbo Lump Crab 1 egg 5 Tbsp of Mayonnaise ½ Tbsp of Parsley, Fresh and Chopped ½ Tbsp of Rosemary, Fresh and Chopped 1 tbsp Worcestershire 2 tbsp of diced Red Peppers 2 tbsp of diced Red Onions 1 tbsp of Dijon Mustard 1 Tbsp of Old Bay ½ cup of breadcrumbs 4 oz of Canola Oil
Directions:
First chop your parsley and rosemary. Next, dice pepper and onions (these need to almost be minced). In a bowl mix the mayonnaise, egg, Worcestershire, Dijon mustard, and Old Bay. Add the parsley, rosemary, onions, and peppers to the mixture. Next fold your crab meat into to the mixture (be careful not to break up the crabmeat). Then fold in your breadcrumbs. Allow to sit one hour in the refrigerator and then portion to your desired size. In a non-stick pan begin to heat canola oil over medium heat. Place crab cake in the pan after the oil has been heated for a minute.
Sear on the first side for a minute, then using a spatula flip over on the other side and sear for a minute on the other side. Drain the oil from the pan. Place the crab cakes in the pan or on a baking sheet and put into a 360-degree oven for six minutes or until internal temperature is 135 degrees. Serve with a remoulade or tartar sauce.
