Atlantic City hosted the American Culinary Federation’s ChefConnect in February; chef Tom Biglan created the menu for the Feb. 25 black-tie dinner at Borgata.
WHAT DID YOU SERVE?
The academy has a criterion that is presented to the host property. The first course always being foie gras to seafood, salad, center of the plate, cheese course, dessert and mignardises. There are six courses total, in which Borgata chose to serve the following:
Pressed Terrine of Hudson Valley Farm Foie Gras
Rice Flaked European Sea Bass
Late Winter Root Vegetable Salad
Prime Tenderloin of Beef and Braised Lamb Osso Bucco
Cheeses – Chaumes, Tolman, Esquirou Cheese; Fig Spread
Valrhona Extra Bitter Crème, Passion Chiboust
WHAT WAS YOUR MISSION/ INSPIRATION FOR THE MENU?
“Our inspiration was to express our food as an art theme from the minute the guests arrived to the time they left through presentation and flavors.”
WERE THERE ANY COURSES/ELEMENTS THAT WERE PARTICULARLY POPULAR WITH THE GUESTS?
“The feedback was very positive throughout the entire meal. I felt very comfortable with the variety and presentations our chefs put together.”
HOW DID THE MEAL SHOW OFF BORGATA’S F&B OFFERINGS?
“The fact that we were cooking for chefs who really appreciate food as an art reinforced our position in the Northeast corridor as having unique culinary offerings and a team that can deliver fantastic cuisine at any level.”
WHAT ARE THE NEWEST TRENDS IN BANQUETS, CATERING AND SPECIAL EVENTS?
“I feel the customers are looking for a more diverse assortment of food options. The food industry has become such a melting pot as it relates to cuisine and flavor combinations. It is the key selling point for many groups.”