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.

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...