Blueberry Galette with Almond Frangipane, Vanilla Gelato & Blueberry Compote by Chef Allison Spicer from Scarlet Pearl Casino Resort
Blueberry Galette with Almond Frangipane, Vanilla Gelato & Blueberry Compote
Contributed by Chef Allison Spicer representing Scarlet’s Steaks & Seafood, Scarlet Pearl Casino Resort in D’Iberville, Mississippi where she is the lead pastry chef at Scarlet’s and has twenty years of experience.
“I’ve always been drawn to the kitchen… showing love through food and watching people savor what I have made is the best part of what I do. I pull inspiration from classic American to traditional French and Italian.”
Yellowfin Tuna with Blue Crab Fried Rice by Chef Jackson Reichel from Scarlet Pearl Casino Resort
Yellowfin Tuna with Blue Crab Fried Rice
Contributed by Jackson Reichel representing Scarlet’s Steaks & Seafood at Scarlet Pearl Casino in D’Iberville, Mississippi where he is the executive chef with 17 years of culinary experience.
“From sourcing, butchering?… the gratification of giving someone a memorable experience with my food is the ultimate reward.”
Horizons Wellington by Chef Michael Timmins from Island Resort & Casino
Horizons Wellington
Contributed by Chef Michael Timmins representing Horizon’s Steakhouse at Island Resort & Casino in Harris, Michigan where he is the Executive Chef and has 35-years of culinary experience.
“I’m proud to cultivate season-specific menus and to elevate both our team’s skills and our guests’ experiences. This is a refined take on a timeless classic: tender beef filet encased in prosciutto, mushroom duxelles, caramelized onions—and wrapped in golden puff pastry.”
Peruvian Ahi Tuna by Chef Mason Rice from FireKeepers Casino Hotel
Peruvian Ahi Tuna
Contributed by Chef Mason Rice representing Nibi (AAA Four Diamond-awarded dining experience) at FireKeepers Casino Hotel in Battle Creek, Michigan were he is the Head Chef and has been at the property for 13 years.
“This Ahi Tuna was one of the first dishes I put on the Nibi menu—it’s remained a staple ever since. The Peruvian anti cucho sauce, traditionally a beef marinade, lends amazing flavor to tuna with minimal fuss, letting the sushi grade fish shine!”
Why We Love It
Perfectly seared, sushi-grade Ahi Tuna drizzled with a bold, creamy Peruvian anti cucho sauce and topped with zesty jalapeño salsa and fresh cilantro. A simple yet refined dish that highlights the purity of top-quality tuna.
Pheasant Saltimbocca by Chef Pete Zach from Potawatomi Casino Hotel
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Pheasant Saltimbocca
Contributed by Chef Pete Zach representing Potawatomi Casino Hotel in Milwaukee, Wisconsin where he is the director of Culinary with 12-years of culinary leadership.
“I wanted to introduce people to game in an approachable yet elevated way. Growing up, pheasant was always stewed—this version is fun, different, and impressively simple.”
Alligator Piccata by Chef Willie Gaspard from Mr. Lester’s Restaurant at Cypress Bayou Casino & Hotel
Alligator Piccata
Contributed by Chef Willie Gaspard representing Mr. Lester’s Restaurant at Cypress Bayou Casino & Hotel in Charenton, Louisiana. He is the Executive Chef and has over thirty years of culinary experience.
“I take local southern Louisiana ingredients and give them a twist—this time, transforming alligator with a classic veal piccata.”
Chef Superstar Aarón Sánchez Opens Johnny Sanchez Restaurant at L’auberge Casino in Lake Charles
Chef Aarón Sánchez has earned his way to the top of the culinary world from his early years learning from his grandmother who was a home chef who published her knowledge in a cookbook in 1987. He also learned his way around the kitchen by working at his mother’s restaurant in New York and really getting to know the ins and outs of the business.
After years of hard work and dedication working for others in the industry, today Chef Sanchez stays busy running his New Orleans restaurant, Johnny Sánchez, appearing on top cooking shows such as MasterChef and Chopped as both a judge and a chef. He is also driven to celebrate the Latin lifestyle through culinary expression and guests can see and taste that influence in every meal.
Listen to the full interview below:
Chef Spotlight: Jesus Arguelles?L’Auberge Casino Hotel (Baton Rouge, Louisiana)
L’Auberge Casino Hotel in Baton Rouge, Louisiana is a great getaway for all the amenities you could ask for and plenty of Southern hospitality to make you feel welcome. The casino floor offers over 1,400 slots, 50 table games, a live poker room and a full sportsbook, so are sure to find your favorite games to work up an appetite for a great meal.
The property offers several dining options including Red Lotus Asian Kitchen where Chef Jesus Arguelles explores the exotic flavors of the far east that will take you on a journey of exceptional and authentic Vietnamese and Pan-Asian cuisine.
We caught us with Chef Jesus to talk about his culinary background, the dining at L’Auberge and how the food and beverage team at the property strive for success and customer satisfaction with every guest.
Check out the interview below. Listen to the interview below:
Midwest Gaming and Destinations Casino Dining Guide
Welcome to the Midwest Gaming and Destinations Casino Dining Guide featuring tasty eats and treats from some of the top casinos around the region. This years’ guide highlights from restaurants, bars and lounges that you should definitely add to your itinerary on your next casino adventure. Get ready to grab your fork and chow down on some of the tastiest casino grub around.
Midwest Casino Dining Guide
We are always excited to showcase the best casino restaurants throughout the region. Whether it is a casual oyster bar, or a premium steakhouse with a vast wine selection, we have found some sure bets when it comes to dining on your next casino adventure. Be sure to...
