|
|
 |
|
|
|
The Casino Gourmet
There is no substitute for Caesars Atlantic City’s Bacchanal where gourmet dining includes a Roman feast, plus relaxing entertainment. Gold is the primary color inside the marble lined room. The meal begins with a smoking tray of cold antipasti (with dry ice providing the smoke). The silverware is gold, the china the finest, and togas are worn by the waiters. It doesn’t take long to relax as you enjoy tableside musical and magical entertainment. According to Chef George Kralle, the Bacchanal is a work in progress, introducing new specials and selections all the time. Kralle is a chef that mingles and he works the room every night from 6 p.m. to 11 p.m.
After generous portions of soup and salad, guests can choose from one of seven entrees ranging from lamb, filet of beef, chicken, salmon, sea bass and veal, plus weekly specials. A selection of six gourmet desserts and choice of coffees and tea are the final touches to a wonderful experience!
The soup course features lobster bisque. It is smooth, the right temperature, spiced perfectly, and includes large pieces of lobster. The traditional Caesar salad is served perfectly, with a chilled gold fork, and chilled lettuce. The mesquite grilled rack of lamb with ratatouille and garlic mashed potatoes is beautifully presented, cooked to perfection as is the herbed veal chop with wild mushrooms, chive mashed potatoes, and vegetables Napoleon.
The exquisite desserts are exemplified by bananas foster and cherries jubilee, served with vanilla ice cream and expertly flambéed at the table by Joe Whelan, Bacchanal manager. Other desserts include French apple tarts, New York cheesecake, and praline imperial. The praline imperial is another must-try dessert—it’s a delicate blend of wafers mixed with praline puree layered with a silky white mousse.
The cost for a feast at Bacchanal, with all the wine you can drink, is $49.95 per person. If you’ve dined outside a casino, your bill would easily cost more than $100 per person.
Mushroom Crusted Lamb Rack
Ingredients:
1/2 Rack Western grain-fed domestic lamb
11/2 oz. Medium diced squash, zucchini, red onions, tomato, and eggplant (11/2 oz. total of all)
3 oz. Mashed potatoes
I sprig Fresh rosemary for garnish
2 oz. Port wine demi
1/2 oz. Dijon mustard
2 tbsp. Mushroom powder, mix with herb breadcrumbs
Instructions:
1. Clean and cut rack of lamb in half; sear in a very hot pan on all sides.
2. Spread mustard around Lamb; dredge in herb crumbs.
3. Place on a baking sheet and finish in the oven set at 350 degrees until internal temperature of lamb reads 125 degrees (medium rare).
4. Make mashed potatoes—not too loose and able to support weight of lamb on top.
5. Ratatouille (vegetables), sauté all squash, eggplant, tomatoes, and onions, season with salt and pepper.
6. Place mashed potatoes in center of plate. Slice lamb into four pieces—three without bones, leaving one chop with the bone in.
7. Place lamb directly on top of the mashed potatoes shingled so the chop with the bone is in the center and standing upright.
8. Finish the dish with the ratatouille in the center of the four pieces of lamb. Garnish with a fresh sprig of rosemary and vegetables of choice, serve and enjoy!
Herb Bread Crumbs
3 oz. Breadcrumbs
2 tsp. Rosemary, thyme, parsley, chives—fresh, chopped fine
1 tsp. Dry mushroom powder mix
Back to Consumer Advice | More Casino Gourmetl Columns | Mail this Article to a Friend
|
|
|
|
|
© 1977 - 2004 Gambling Times Inc. & Green Room Media Inc. All rights reserved. Reproduction in whole or in part without written permission is prohibited.
|
|
