Dec 22, 2008 | Food & Beverage
This year, compliment your New Year’s celebration with the perfect bottle of champagne. Mohegan Sun’s Wine and Beverage Manager Joseph Vita shares his tips for choosing the ideal bottle of champagne to bring in 2009.
Champagne is Supposed to be Fun
When you hear the word “champagne,” you automatically think of festive celebrations. Every day is festive when champagne is involved and we should enjoy it as much as we can because it accompanies so many foods. One does not have to buy expensive champagne to enjoy it; surround yourself with friends to make the experience all the better.
Know What Champagne is
The French culture is very particular about this because champagne originated in this region. Everything else is considered sparkling wine. From surrounding areas you can get Sekt from Germany, Spumante from Italy and Vin Mousseux from other areas in France.
Know the Different Types of Champagne
1. Méthode champenoise is the name for the exact multi-step process of producing champagne fermentation in the bottle. Look for this on bottles of sparkling wine from the US and Italy.
2. Vintage champagne is made in the year stated on the bottle. Eighty percent of the wine must be from the year stated and is a blend of numerous wines that the master blender puts together to get the style the producer wants. The remaining twenty percent is from reserve wines aged within two to three years that the blender uses to produce a house style.
3. MV – Multi-vintage, These make up the most popular champagnes. The champagnes are blends of wines sometimes with over five different vintages. This allows the master blender to keep a particular style as he fashions various amounts from different years to create a singular year-to-year style.
Understand the Label
Understanding the label will help you identify which champagne will satisfy your friends and family.
1. Brut is the dry style of champagne and is most popular; there is also an Extra Brut which is drier with little or no sugar.
2. Extra-dry is unusual; it’s a little sweeter than Brut.
3. Demi-sac is the sweetest of champagne.
Understand the Style of Wine
Champagne is made of using these varietals: Chardonnay, Pinot Noir and Pinot Meunier.
1. Blanc de Blanc is made from Chardonnay. This is crisp and a little lighter in style with notes of green apple.
2. Blanc de Noir is rich, full bodied champagne generally made up from Pinot Noir and Pino Meunier.
3. Rose is made in a variety of different ways. Some add a still red wine to the White Wine Cuvee, or by letting the skins of the Red Pinot Noir/Pinot Meunier grapes soak for a short time with the whites, which is called Pink Champagne.
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.
Dec 18, 2008 | Employment, Food & Beverage
Mohegan Sun is pleased to announce that James Klewin has been named Restaurant Chef at Todd English’s Tuscany. In his new role, Chef Klewin will oversee a culinary staff of twenty-eight and design seasonal menu selections.
From 2001 to 2004, Chef Klewin worked at Mohegan Sun in the Sunburst Buffet, The Longhouse and the Sachem and Feather VIP lounges. In 2005, Chef Klewin was promoted to Restaurant Sous Chef of the Uncas American Indian Grill (now known as Birches Bar & Grill). In 2007, he was appointed Sous Chef of the Sunburst Buffet.
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.
Dec 15, 2008 | Food & Beverage, General News
Special menu items prepared on New Year’s Eve
and New Year’s Day
Mohegan Sun’s culinary team welcomes 2009 with gourmet menu items including Grilled Lobster Tail, Filet Mignon and Stuffed Lobster in addition to their regular menu selections. Additionally, a variety of rich desserts and succulent side dishes are to be served throughout the property on New Year’s Eve and New Year’s Day.
Wednesday, December 31st
Todd English’s Tuscany will feature Truffle Onion Soup for the first course, followed by a six-ounce Filet Pan Roasted Lobster, White Sweet Potatoes, Salsify and a serving of decadent Chocolate Ricotta Cheesecake for dessert from 4:00pm to 12:00am at $60.00 per person. Reservations are recommended.
Pompeii & Caesar will serve a ten-ounce Grilled Beef Tenderloin with Mushroom Glace, accompanied with a Butter-Poached Cold Water Lobster Tail, Seasonal Vegetables and Truffle-Scented Mashed Potatoes followed by a delicious Opera Torte for dessert for $60.00 per person from 4:00pm to 12:00am. Reservations are recommended.
Bamboo Forest will offer Ginger and Scallion Steamed Lobster Stuffed with LemonGrass- Scented Shrimp followed by Opera Torte for dessert from 4:00pm to 12:00am at $90.00 per person. Reservations are recommended.
The Longhouse will prepare a Grilled Lobster Tail with Tarragon Coral Butter along with an eight-ounce Filet Mignon with Sauce Bordelaise with sides of Pancetta and Onion Rosti and Roast Seasonal Vegetables. The meal will conclude with Opera Torte for dessert. Dinner will be served from 4:00pm to 12:00am for $65.00 per person. Reservations are recommended.
Birches Bar & Grill will offer a cup of house soup or salad for starters. The entrée feature is Surf and Turf consisting of a Petit Filet Mignon topped with a Wild Mushroom Ragoût and accompanied with Three Shrimp Scampi, Roasted Fingerling Potatoes and Glazed Baby Carrots. The meal will conclude with Opera Torte for dessert. Dinner will be served from 11:30am to 1:30am at $44.95 per person.
Seasons Buffet will serve various specialty dishes including Lobster Bisque, Grilled Rib Eye with Wild Mushroom Compote and Stuffed Flounder with Crabmeat. Side dishes include Herb Truffle French Fries, Sautéed Green Beans and Shrimp and Scallops Aioli. Servings of Chocolate Cherry Bread Pudding, Amaretto Cheesecake, Chocolate Crumb and Cherry Chunk Brownie will serve as dessert. The buffet is offered at $16.98, plus tax and will serve dinner from 11:30am to 1:00am.
Sunburst Buffet will offer a wide selection of gourmet entrées including Clams with Champagne Saffron Cream, Crab and Shrimp Stir Fry, Oscar Stuffed Salmon with Tarragon Beurre Blanc Sauce and Chicken Cacciatore. Side dishes include Fresh Asparagus, Petit Osso Bucco and Sautéed Broccoli Rabe. For dessert, diners can feast on Chocolate Cherry Bread Pudding, Amaretto Cheesecake and Chocolate Crumb Coffee Toffee Brownie. The buffet is offered at $19.81, plus tax and will serve dinner from 5:00pm to 12:00am.
Fidelia’s and Mohegan Sun’s Room Service will prepare Baked Stuffed Shrimp with Béarnaise and Herb Roasted Potatoes, Lemon Asparagus Spears, Housemade Soup or Fidelia’s Side Salad with Opera Torte for dessert from 11:00am until Midnight at $32.00 per person.
Thursday, January 1st
At Pompeii & Caesar guests will enjoy a complimentary glass of champagne with an array of specialty dishes offered during New Year’s Day Brunch. Selections include a Raw Bar, King Crab Legs with Garlic Butter, Ham Steamship carved to order, Omelets and Frittatas to order, a variety of fresh fruit, salads and pastas, international dishes and traditional breakfast offerings of bacon, sausage, breakfast potatoes and classic Cheese Blintzes topped with sour cream, blueberry and strawberry sauces. Diners will conclude the meal by visiting the dessert station which features a flowing Chocolate Fountain with a variety of holiday dipping items, candy and confections. Pompeii & Caesar will be open from 10:00am to 4:00pm for $38.95, plus tax. Reservations are recommended.
Sunburst Buffet will serve a special New Year’s Day Brunch with a variety of dishes that include Prime Rib, Garlic and Sage Spiked Breast of Turkey, Grilled Steak Gorgonzola and Smoked Onion and Wild Mushroom Soup. Special breakfast items include Sausage, Hash Browns, Stuffed French Toast and Fruit-Filled Pancakes. The buffet will be offered at $19.81, plus tax and will serve brunch from 10:00am to 2:00pm.
Fidelia’s and Mohegan Sun’s Room Service will offer Stuffed Pork Loin, Herb Roasted Potatoes, Tarragon Butter Glazed Carrots and a Fresh Soup or Fidelia’s Side Salad for $20.00 until Midnight.
Todd English’s Tuscany will open for lunch from 11:30am to 2:30pm on December 31st and from 11:30am to 3:00pm on January 1st. Pompeii & Caesar will close for dinner on January 1st. For more information on special holiday menu items and hours of operation, please visit mohegansun.com.
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.
Dec 15, 2008 | Food & Beverage, Special Events
Finalists to compete on the Main Stage on Saturday, January 17th
Calling all chefs…SUN WINEFEST is looking for the region’s most talented chefs to compete in the 5th Annual Chef Showdown competition. The chef who presents the most creative, unique, inspiring, and of course tasty dish wins a grand prize of $4,000 and an exclusive two-night VIP stay at Mohegan Sun. The second place winner receives $1,000. The finals will take place on the Main Stage during the Grand Tasting at SUN WINEFEST on Saturday, January 17th.
Presented by Contessa Premium Foods and Hatfield Quality Meats, the Chef Showdown requires contestants to submit an original recipe that utilizes Contessa Uncooked Tail-On Shrimp of any size and Hatfield Pork Ribeez as the primary ingredients. From the entries received, two recipes will be chosen by a panel of culinary judges. The two finalists will compete on the Main Stage at SUN WINEFEST during the Grand Tasting on Saturday, January 17th. Each chef will prepare their original recipe to determine the winner.
The deadline for applications is January 2, 2009 – only one entry per chef is allowed. To submit a recipe, visit sunwinefest.com/chefs.htm for a registration form and official rules.
The main event at SUN WINEFEST 2009 is the Grand Tasting, which will be held in Mohegan Sun’s Convention Center on Saturday, January 17th and Sunday, January 18th, from 12:00pm to 5:00pm each day. More than 1,000 fine wines provided by international wineries, samplings of worldwide craft beers and trappist ales, tastings from some of the best restaurants and exhibitors showcasing related services such as wine storage, culinary accessories and specialty foods will 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 their signature dishes.
Tickets for the Grand Tasting are $70.00 for a one-day pass and $110.00 for a weekend pass, and may be purchased online at ticketmaster.com, over the phone at 860.886.0070, or in-person at Mohegan Sun’s Box Office. To purchase weekend passes for the Grand Tasting please call 860.862.8499 or visit the Mohegan Sun Box Office. Proceeds from the Grand Tasting will benefit the Juvenile Diabetes Research Foundation. Seminars are additional and may be purchased through the Mohegan Sun Box Office, by visiting sunwinefest.com or by calling Life Marketing & Events at 860.953.0444 ext. 144. A Grand Tasting ticket is not required to attend seminars.
SUN WINEFEST 2009 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.
Dec 1, 2008 | Food & Beverage
Special menu items featured December 24th and 25th
Mohegan Sun’s culinary team will offer a selection of gourmet entrées and desserts for the holidays. Baked Stuffed Shrimp, Porcini-Crusted Halibut and Stuffed Chicken Breast are highlights of the signature dishes to be served for December 24th and 25th.
Wednesday, December 24th
Todd English’s Tuscany will offer Sweet Potato Zuppa, Tuna Puttanesca and New York Strip with Foie Gras Spaetzel with Cocoa and Doughnuts for dessert. The meal will be offered at $60.00 per person. Dinner will be served from 5:00pm to 10:00pm.
Bamboo Forest offers Filet Medallions with Chive Flowers and Baby Bok Choy followed by Cheesecake with warm Cherries Jubilee Sauce. Each meal will be $18.00 per person. Bamboo Forest will be open from 5:00pm to 10:00pm.
Birches Bar & Grill will feature Baked Stuffed Shrimp with Seafood Stuffing and Lemon Beurre Blanc Sauce, House Vegetables and Mixed Rice Pilaf will complete the meal along with Cheesecake with warm Cherries Jubilee Sauce. The special is featured at $29.95 per person. Birches Bar & Grill will serve dinner from 4:00pm to 12:30am.
Pompeii & Caesar will serve a Porcini-Crusted Halibut over Truffled Red Wine Risotto drizzled with a Parmesan Broth followed by Cheesecake with warm Cherries Jubilee Sauce at $34.00 per person. Pompeii & Caesar will be open from 5:00pm to 10:00pm.
Seasons Buffet will offer a wide selection of dinner entrées that vary from Lobster Bisque and Roasted Turkey Breast to Apple Butternut Bisque and Slow-Roasted Steamship. Side dishes will include Squash, Potatoes, Beef Salad, Potato Salad and CousCous Salad. Servings of Gingerbread Cake with Cream Cheese Icing, Egg Nog Cheesecake, Peppermint Stick Brownie and Black and White Bread Pudding will be available for dessert. The buffet will be offered at $16.98, plus tax and will served from 11:00am to 10:00pm.
Fidelia’s and Mohegan Sun’s Room Service will offer a Stuffed Chicken Breast with Apples and Cheddar Asparagus wrapped in a Puff Pastry with sides of Herb Wild Rice and Apple Broccoli Slaw. Dessert will be Cheesecake with warm Cherries Jubilee Sauce. The meal will be available until Midnight at $25.00 per person.
Thursday, December 25th
The Longhouse will feature a Roast Bone-in Prime Rib with Rosemary Garlic Jus, Roast Onion with Maytag Gratin and sides of Haricot Verts and Butternut Squash in Maple Pecan Butter will complete the meal along with Stollen Cake with Orange Butter Sauce for dessert. Each meal will be offered at $50.00 per person. The Longhouse will be open from 12:00pm to 8:00pm.
Todd English’s Tuscany will offer Sweet Potato Zuppa, Tuna Puttanesca and New York Strip with Foie Gras Spaetzel with Cocoa and Doughnuts for dessert at $60.00 per person. Todd English’s Tuscany will serve dinner from 5:00pm to 10:00pm.
Bamboo Forest will offer Filet Medallions with Chive Flowers and Baby Bok Choy with Stollen Cake topped with Orange Butter Sauce for dessert. The special is featured at $18.00 per person. Dinner will be served from 5:00pm to 10:00pm.
Birches Bar & Grill features Stuffed Shrimp with Seafood Stuffing with Lemon Beurre Blanc Sauce, House Vegetables and Mixed Rice Pilaf will be served along with Stollen Cake with Orange Butter Sauce for dessert. The meal will be priced at $29.95 per person and will be available from 11:30am to 12:30am.
Pompeii & Caesar will offer Veal Ripieni stuffed with Pancetta Sage Bread Stuffing, Parmesan-Whipped Potatoes and a side of Veal Glace. Dessert will be Stollen Cake with Orange Butter Sauce. The special will be offered at $32.00 per person and will be served from 5:00pm to 10:00pm.
For an assortment of gourmet food items, guests can dine at the Sunburst Buffet. Featured entrées include Horseradish-Crusted Prime Rib of Beef, Smoked Pork Loin with Fresh Sage and Apricot-Glazed Roasted Chicken. Side dishes including Osso Bucco, Fig, Walnut & Crumpled Blue Cheese Risotto and Mashed Sweet Potatoes with Pecan Streusel will be prepared. Gingerbread Cake with Cream Cheese Icing, Egg Nog Cheesecake, Peppermint Stick Brownies and Black and White Bread Pudding will be available for dessert. The buffet will be offered at $19.81, plus tax and will be open from 11:00am to 9:00pm.
Seasons Buffet will offer dinner entrées that vary from Lobster Bisque and Roasted Turkey Breast to Apple Butternut Bisque and Slow-Roasted Steamship. Side dishes will include Squash, Potatoes, Beef Salad, Potato Salad and Cous Cous Salad. Servings of Gingerbread Cake with Cream Cheese Icing, Egg Nog Cheesecake, Peppermint Stick Brownie and Black and White Bread Pudding will be available for dessert. The buffet will be offered at $16.98, plus tax and will be served from 11:00am to 10:00pm.
Fidelia’s and Mohegan Sun’s Room Service will offer a Stuffed Chicken Breast with Apples and Cheddar Asparagus wrapped in a Puff Pastry with sides of Herb Wild Rice and Apple Broccoli Slaw. Dessert will be Stollen Cake with Orange Butter Sauce. The meal will be offered at $25.00 per person until Midnight.
The Longhouse and Sunburst Buffet will be closed on December 24th. The Cove will be open from 11:30am to 12:00am on December 24th and 25th. For more information on special holiday menu items and hours of operation, please visit mohegansun.com.
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.
Nov 6, 2008 | Food & Beverage, General News
An additional twenty-five seats have been added to Todd English’s Tuscany’s distinctive patio seating. The new 550 square feet of dining space, located next to Taughannick Falls Bar, will bring the restaurant’s seating capacity to 225 guests.
“We are always looking for new ways to enhance the Mohegan Sun guest experience,” said Richard Zazzaro, Vice President of Food and Beverage at Mohegan Sun. “Adding twenty-five new terrace dining seats at our most popular restaurant, Todd English’s Tuscany, was an easy decision.”
Winner of the 2006, 2007 and 2008 Wine Spectator Award of Excellence, the restaurant, created by Celebrity Chef Todd English, brings Tuscan flavors to Mohegan Sun in an environment inspired by an old-world kitchen.
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.
