Seafood La'Tasha Chef Greg Hargrow from Sam's Town Casino & Hotel - Tunica, Mississippi       Ingredients:  8  3 oz. Snapper portions 5-6 tomatoes Sliced 1.5 lbs. fresh spinach 1 lb. drawn butter 16 oz. heavy whipping cream 5 pint strawberry sauce...

When is a losing hand a winning hand? When you are playing Razz, a version of poker that may not be all that common but is a lot of fun. Resident poker savant Phil Hellmuth tells you how to go small and still go home a winner.

Seared Mangalitsa Pork Rack Chop Chef Shawn Mac at Prism at Greektown Casino Hotel About this dish: Prism’s newest dish utilizes fresh, locally-sourced produce including bing cherries, morel mushrooms, and wild ramps. The main feature of this dish is Mangalitsa pork,...

Lobster Truffle Mac-N-Cheese Chef Deandre Frost from BT Steakhouse Bistro at Boomtown Casino Biloxi  About this dish: I chose to put a unique twist on an American favorite because, let’s be honest, who truly does not like mac and cheese? The touch of the truffle oil...

Crab Stuffed Lobster Tail Chef Debbie Dear from Twain's Steakhouse at Sam's Town Hotel and Gambling Hall, Tunica About this dish: I wanted to highlight a dish that would appeal to all seafood lovers, and I chose one that had great success in Twain’s steakhouse. Not...

Jambalaya Stuffed Pork Chops Chef Mark Kimball from Fairbanks Steakhouse at Hollywood Casino Tunica    About this dish: This is a favorite recipe of mine that is always a hit whenever I feature it on menus. The Jambalaya keeps the pork succulent, while the spice...

Jackpot BBQ Surf-N-Turf Chef Jonathan Henderson from The Barn Prime at 1st Jackpot Casino Tunica About this dish: I chose this BBQ take on a classic dish to highlight Memphis and the entire Midsouth region. This area is home to award-winning BBQ, and people travel...

Steamed sea bass with tomato, pepperoncini & black olive salad  Chef Clinton Davis from 61 Bistro Italiano at Resorts Casino Tunica   About this dish: This Recipe is healthy and refreshing. It is easily prepared so that anyone can make it without being...

Creole Stuffed Pork Tenderloin Accompanied by Tricolored Cauliflower Puree and Rainbow Carrots with Haricot Vert, Finished with Red Wine Pan Sauce

Chef Jackie Demario Sneed from Riverview Restaurant and Brewhouse at Margaritaville Bossier

About this dish: This recipe reflects our love of Louisiana. The veggies we use are locally farmed and organic from Shreveport’s Mahaffey Farms. The pork comes from south Louisiana, and we recommend pairing it with 318, a beer from a local Shreveport Brewery.