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.

Pan Seared Striped Bass topped with Sauteed Colossal Crab Meat, Roasted Red Beet Mash, Carrot and Zucchini Ribbons, Dragon Fruit Beurre Blanc

Chef Anthony Rametta from Scarlet’s Steaks & Seafood at Scarlet Pearl Casino Resort

About this dish: I chose this dish simply because it’s delicious! I have adopted the Mississippi Gulf Coast as my second home and with the Gulf of Mexico as our front yard along with local farms we have a culinarians market within reach. I thin the dish should win because of the layers of flavor and different textures will make anyone fall in love with this dish.

Seared Ahi Tuna with Green-Tea Infused Chinese Black Rice Sweet Jalapeno & Garlic Slaw, Yuzu & Gochujang Gastrique Chef Jared Miller from Siniikaung Steak & Chop House at Soaring Eagle Casino & Resort About this dish: This light and colorful dish was...

Salmon with Orange Gochujang Glaze, Forbidden Rice with Shiitake Mushroom, and Grilled Baby Bok Choy Chef Kyle Cassaday from Siniikaung Steakhouse at Soaring Eagle Casino & Resort About this dish: This dish actual began with the idea of sweet pepper bacon. A few...

90/10 Shrimp Burger Chef Kenneth Harrison from Wellington's Steakhouse at Rising Star Casino Resort About this dish: If you’re reading this, that means you’re hungry and you want new and innovative culinary ideas. This is it. You should try this at home at your next...

Pistachio Crusted Halibut, Sweet Pea Barley Risotto with Smoked Tomato Sauce

• Shane Brassel from Seven Chefs Restaurant at Jack Casino Cleveland

  About this dish: “The Pacific halibut is the world’s largest flatfish and has a very low fat content, this tender and lean fish is great for light summer meals,” Brassel said. “The pistachio crust adds a rich and nutty earthy flavor to the delicate Halibut. The creamy barley is cooked like risotto giving the dish a rich creamy base. I finished the dish with a light smoky red sauce which adds an extra layer of flavor and pop of color. I believe my dish should win because it encompasses what I set out to do each day I come to work at JACK Cleveland Casino, surprise and delight our guests. Combining unique flavors, textures, and ingredients to create a truly unique dish is my passion and I believe this dish exemplifies that.”