Mohegan Sun Newsroom

New seasonal dishes showcase autumn flavors

Todd English’s Tuscany has made some tasty additions for their fall menu with the freshest ingredients and foods of the season.  From Tortelli of Butternut Squash and Striped Bass en Cartoccio to Bisteca alla Fiorentina, this fall’s offerings showcase autumn’s favorite flavors.

Over 10 new dishes and appetizers have been added to the menu, including; Cavatelli,  an Eggplant Pasta dish with fresh Capers, Raisins and Pine Nuts;  Cornmeal-Crusted Chicken with Grilled Shrimp, Chedder Polenta and Onion Relish; Lobster  Carbonara served with a 2 ½ pound Lobster with Carrot Nage and Carbonara Risotto.

For the full menu, visit mohegansun.com/dining.

James Klewin’s Tortelli of Butternut Squash, a savory and sweet new offering fresh with Prosciutto, Sage and Brown Butter, is also on the menu.  Try it in the restaurant or at home with Restaurant Chef James Klewin’s recipe.  

Tortelli of Butternut Squash

For the Tortelli Filling
2 tablespoons unsalted butter
5-6 cups diced and peeled butternut squash
1/2 cup ground amaretti cookies
1/2 cup fresh bread crumbs
1/4 cup finely grated parmesan cheese
1/4 teaspoon ground nutmeg
salt and pepper to taste
1 tablespoon fresh sage

Melt butter in a skillet over medium heat and add squash. Cook until the squash is just beginning to caramelize (about ten minutes). Add water to cover and cook until tender for about twenty minutes and drain. Place the squash and remaining ingredients in a food processor and blend until smooth.

For The Dough
2 ½ cups all-purpose flour
1 teaspoon kosher salt
5 large eggs
Semolina for sprinkling

Flour large cutting board or work surface. Place two cups of flour along with salt on board and make a wide well in the middle. Place the eggs and yolks in the well. With a fork, follow the perimeter of the well and bring in small amounts of flour. Continue until most of the flour is absorbed. If the dough is too wet, add the remaining 1/2 cup of flour. Divide the dough into two pieces, put through the pasta machine, folding in halves each time and repeating fifteen to twenty times to knead the dough. Continue, gradually decreasing the number on the machine until the dough is paper thin.

Tortelli Assembly
1 batch butternut filling
1 batch pasta dough

Cut pasta into 4-inch squares making about forty squares. Place 1 heaping tablespoon of filling in the center of each square. Lightly brush edges of the dough with water. Fold the pasta over, corner to corner, forming a triangle and press edges to seal. Place on a sheet tray sprinkled with Semolina.

To Finish
1 cup unsalted butter
1 tablespoon chopped fresh sage
1 large pot salted water
Salt and pepper to taste

In a pan, melt butter over medium heat until it browns and begins to foam. Add sage and season to taste. Bring a large pot of salted water to a boil. Add Tortelli in batches so water never stops boiling. Cook until tender (about three minutes). Toss the pasta with butter and serve. The dish will serve approximately four to five people as an entrée and seven to eight people as an appetizer.

Mohegan Sun, owned by the Mohegan Tribe, is one of the largest, most distinctive and spectacular entertainment, gaming, shopping and meeting destinations in the United States.  Situated on 240 acres along the Thames River in scenic southeastern Connecticut, Mohegan Sun is within easy access of New York, Boston, Hartford and Providence and located 15 minutes from the museums, antique shops and waterfront of Mystic Country.  More information is available by calling 1.888.226.7711 or visiting mohegansun.com.

Hunting Moon Lager, brewed in The Brew Pub at Mohegan Sun, returns September 25th

Mohegan Sun welcomes back its fall-seasonal lager Hunting Moon.  The sweet Oktoberfest style beer will be on tap throughout the property for $4.25 a glass beginning on September 25th through early December.

Hunting Moon is brewed with Amber, Traditional Dark and Wheat malts. Its Hallertau hops add a distinctive element which is low in bitterness and high in aroma, a perfect transition from summer to winter.  Brewmaster Joel Johnson has been brewing Hunting Moon since 1997.  Hunting Moon is one of four great seasonal ales brewed by Mohegan Sun.

Mohegan Sun’s Hunting Moon ale will be served at: RaceBook Bar, The Hall of the Lost Tribes Bar, Cove Bar, Lodge Bar, The Racebook, Harvest Moon Bar, the inside bar of Todd English’s Tuscany, Leffingwells Martini Bar and the East Wind Bar. Mohegan Sun’s Sachem Ale and Mohegan Lager are on-tap 365 days a year at the same locations.

Mohegan Sun, owned by the Mohegan Tribe, is one of the largest, most distinctive and spectacular entertainment, gaming, shopping and meeting destinations in the United States.  Situated on 240 acres along the Thames River in scenic southeastern Connecticut, Mohegan Sun is within easy access of New York, Boston, Hartford and Providence and located 15 minutes from the museums, antique shops and waterfront of Mystic Country.  More information is available by calling 1.888.226.7711 or visiting mohegansun.com.

Weekend festivities feature culinary events, seminars and the Grand Tasting at Mohegan Sun on January 30 and 31, 2010

SUN WINEFEST, New England’s most spectacular wine and food event, returns to Mohegan Sun Saturday, January 30th and Sunday, January 31, 2010. 

The weekend’s main event is the Grand Tasting, which will be held in the Convention Center from 12:00pm to 5:00pm on Saturday, January 30th and Sunday, January 31st.  Sample more than 1,000 fine wines provided by international wineries and specialty beers from breweries and beer companies from around the world.  Exhibitors showcasing related services such as wine storage, culinary accessories and specialty foods will also be featured.  Guests will have the opportunity to ask questions, hear commentary from the winemakers and experts, and enjoy delicacies from some of the region’s finest restaurants by purchasing tasting portions of signature dishes at a nominal rate.

Tickets for the Grand Tasting are $70.00 for a one-day pass and $110.00 for a weekend pass.  They go on sale at the Mohegan Sun Box Office and through Ticketmaster Monday, September 14th.  Ticketmaster customers may purchase online at ticketmaster.com, over the phone at 800.745.3000, or at any Ticketmaster outlet.  A portion of the proceeds will benefit the Juvenile Diabetes Research Foundation.

SUN WINEFEST attendees will also have the opportunity to add to their experience by attending a series of interesting and educational seminars on a variety of topics.  Tickets for seminars will be offered at an additional cost and are available at sunwinefest.com.

Mohegan Sun’s Executive Chef, Michael Luboff, is pleased to host Mohegan Sun’s own celebrity restaurateurs, Bobby Flay, Todd English and Jasper White who will be joined by an impressive lineup of culinary personalities.  Celebrity chefs will be featured in cooking demonstrations all weekend on the Main Stage located in the Grand Tasting along with other entertaining presentations.

To further complement the SUN WINEFEST experience, Saturday night will feature a fundraiser to benefit The Connecticut Sports Foundation Against Cancer.  The evening features a Celebrity Chef Dine Around, giving guests the opportunity to be served delectable dishes prepared by world-famous chefs, television celebrities and cookbook authors.  Each dish will be paired with extraordinary wines and many talented winemakers will be on-hand.  The evening culminates with an elaborate dessert display presented by Mohegan Sun’s Executive Pastry Chef Lynn Mansel.  Tickets for the event are $175.00, with a portion of the proceeds benefiting The Connecticut Sports Foundation Against Cancer, a non-profit-IRS 501(C)(3) corporation chartered by the State of Connecticut whose mission is to provide economic assistance and compassionate aid to Connecticut cancer patients and their families and raise funds for cancer research.  Because CSF is one of only a handful of organizations in Connecticut that provides financial assistance directly to cancer patients and their families, they are inundated with more applications for assistance than they can fulfill. Their long-term goal is to never have to turn anyone away.

New for 2010 — Introducing the Elite Cru Tasting in The Cabaret Theatre hosted by Contessa Premium Foods on Saturday from 3:00pm – 5:00pm.  An exclusive opportunity for wine lovers of all levels to enjoy the “best of the best” from vineyards all over the world.  From the experienced to the curious palate, taste some of the world’s finest wines.  Speak with vintners and discover your new favorite grape.

Reserve your space now for this ultimate event.  The Elite Cru Tasting will offer select vintages from premium wineries (Silver Oak Napa Valley, Antinori Solaia, Stag’s Leap Wine Cellars Cask 23, Duckhorn Three Palms Vineyard Merlot, to name a few) accompanied by Contessa Premium Shrimp.

Tickets to the Celebrity Chef Dine Around and Elite Cru Tasting are on sale now at sunwinefest.com or by calling Life Marketing and Events at 860.953.0444 ext. 144. 

For more information on individual seminars, the Elite Cru Tasting, the Celebrity Chef Dine Around charity gala, special trade rates and hours and area hotel information, visit sunwinefest.com or call Life Marketing and Events at 860.953.0444 ext. 144. 

SUN WINEFEST 2010 is a production of Life Marketing and Events, a West Hartford, Connecticut-based, full service firm that specializes in marketing, event management and production, public relations, sponsorship, advertising sales, creative design, promotions, publishing and more.

Mohegan Sun, owned by the Mohegan Tribe, is one of the largest, most distinctive and spectacular entertainment, gaming, shopping and meeting destinations in the United States.  Situated on 240 acres along the Thames River in scenic southeastern Connecticut, Mohegan Sun is within easy access of New York, Boston, Hartford and Providence and located 15 minutes from the museums, antique shops and waterfront of Mystic Country.  More information is available by calling 1.888.226.7711 or visiting mohegansun.com.