Nov 9, 2010 | Uncategorized
Celebrity Chef Dine Around, Elite Cru Tasting, Whiskey & Bourbon Tasting and Bubbles & Bon Bons will provide one-on-one experiences withinnovative winemakers and celebrity chefs from around the world
Sun WineFest 2011 presented by Lexus will have an exclusive lineup of special events available to wine and food enthusiasts looking to enhance their weekend. Elite Cru Tasting, Celebrity Chef Dine Around, Whiskey & Bourbon Tasting and Bubble & Bon Bons events will provide guests with unique opportunities to learn about their favorite food and wine from world-renowned experts.
Celebrity Chef Dine Around
On Saturday evening, January 29th, Sun WineFest 2011’s Celebrity Chef Dine Around will feature some of the most prominent names in the industry. Food and wine enthusiasts will be served signature dishes by celebrity chefs, expertly paired with wines from the nation’s top winemakers from 7:30pm to 11:00pm in the Uncas Ballroom. The evening also includes a champagne reception presented by Möet & Chandon and a silent auction to benefit the Connecticut Sports Foundation.
Signature dishes will be served by a variety of celebrity chefs and winemakers themselves including Bobby Flay, Ben Ford, Todd English, Jasper White, Govind Armstrong, Donatella Arpaia, Jimmy Burke, Lorenzo Canella, Nicoletta Canella, Kim Canteenwalla, Luca De Ferrari, Betty Fraser, Michael Ginor, Dorie Greenspan, Ihsan Gurdal, Andy Husbands, Robert Irvine, Michael Martini, Peter Mondavi Jr., Frederick Booker Noe III, Christina Pirello, Douglas Rodriguez, Francesco Russo, Chris Schlesinger, Jacques Torres and Marcela Valladolid.
Tickets for this culinary extravaganza are $175.00 per person.
Elite Cru Tasting
Wine lovers can get up-close-and-personal with some of the “best of the best” vintages from all over the world at the Elite Cru Tasting from 3:00pm to 5:00pm on Saturday, January 29th in The Cabaret Theatre. This event, in its second year, will offer select vintages from premium wineries and producers such as Antinori, Rubicon Estate, Dierberg & Star Lane Vineyards, Cliff Lede Vineyards, BOYANCI, Duckhorn, Terrabianca and more. The tasting will also feature oysters and gourmet cheeses and gives guests a chance to talk one-on-one with winemakers for the duration of the affair. Tickets for this one-of-a-kind opportunity are $200.00 per person which includes admission to the Saturday Grand Tasting and a portion of the proceeds will benefit the Connecticut Sports Foundation.
Whiskey & Bourbon Tasting
Sun WineFest introduces a new event to its all-star lineup of tastings with the Whiskey & Bourbon Tasting presented by Beam Global Spirits & Wine from 6:00pm to 9:00pm at Leffingwells` Martini Bar on Friday, January 28th. The 3-hour tasting will give inquiring minds an opportunity to meet and enjoy the insight of Frederick “Fred” Booker Noe III, the great grandson of Jim Beam and a seventh generation distiller. Notable fine bourbon distilleries will also be on hand including Maker’s Mark, Booker’s, Knob Creek and Jim Beam. Dedicated space will also be provided for a premium cigar sampling hosted by AVO Cigars—Cigars in Perfect Harmony. AVO Cigars bear the name of famed pianist and legendary cigar connoisseur Avo Uvezian. After a successful career as a jazz pianist Avo Uvezian toured the Caribbean in search of the finest tobaccos and the best factory for making his cigars.
In 1982 he found both in the Dominican Republic. Today AVO Cigars are enjoyed by aficionados all over the world and Avo’s lifelong quest for perfect harmony has brought him great success in not one, but two careers – music and premium cigars. Tickets are $75.00 per person and a portion of the proceeds will benefit the Connecticut Sports Foundation.
Bubbles & Bon Bons
Topping off Sun WineFest’s blockbuster weekend is the new Bubbles & Bon Bons event in The Cabaret Theatre from 6:00pm to 9:00pm on Sunday, January 30th.
Guests will mingle with Jacques Torres, one of the most highly regarded pastry chefs and chocolatiers in the world, and Mohegan Sun Executive Pastry Chef Lynn Mansel, the Guinness World Record Holder for the Largest Wedding Cake. Food Network Chef Robert Irvine will also be in attendance for the evening which will give foodies an opportunity to sample high-end champagnes, chocolates and gourmet cheeses in an intimate setting. Tickets for this sumptuous event are $95.00 per person.
The weekend’s main event, the Grand Tasting takes place from 12:00pm to 5:00pm on Saturday, January 29th and Sunday, January 30th in the Convention Center at Mohegan Sun. Over 1,000 wines, spirits and beers will be on-hand for tasting as well as sample dishes from some of the area’s finest restaurants. There will be a nominal charge for the sampling of signature dishes – a portion of the proceeds benefits Channel 3 Kids Camp. Tickets for this weekend attraction are $70.00 for a one-day pass and $110.00 for a weekend pass.
Tickets for the Grand Tasting, Elite Cru Tasting, Celebrity Chef Dine Around, Whiskey & Bourbon Tasting and Bubbles & Bon Bons may be purchased online at ticketmaster.com, sunwinefest.com, over the phone at 1.800.745.3000, or in-person at Mohegan Sun’s Box Office.
For more information on Sun WineFest 2011 events, featured personalities and hours and area hotel information, visit sunwinefest.com or Facebook and Twitter at facebook.com/sunwinefest and twitter.com/sunwinefest.
Sun WineFest 2011 is a production of Cirilli Associates LLC, a Connecticut-based marketing firm that specializes in event concepts, event production, and customized marketing and sponsorship programs.
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 12, 2009 | Food & Beverage, General News, Travel & Leisure
Restaurants to feature special menu dishes and desserts on Thursday, November 26th
Mohegan Sun’s restaurants and buffets are excited to present some special dining offerings covering everything from traditional Turkey dinners to mouthwatering Prime Rib in celebration of Thanksgiving on Thursday, November 26th.
Todd English’s Tuscany will showcase a four-course Chef’s Tasting meal that starts out with Pear Salad mixed with fresh Field Greens, Gorgonzola and Walnuts. The second course will offer Butternut Tortelli with Sage Brown Butter followed by Turkey Crépinette with Pan-Roasted Brussels Sprouts, Pumpkin Risotto, Wild Mushroom Stuffing and Cranberry Port Sauce. The course is topped off with Chestnut Bread Pudding with Caramelized Apple and Dulce de Leche for dessert. This meal will be offered at $47.00 per person and with wine pairings it is offered at $82.00 per person. Todd English’s Tuscany will serve a dinner menu throughout the day in lieu of their Tuscan Table and lunch menus.
The Longhouse will serve a Carved Roast Turkey (white and dark meat) with sides that include Traditional Stuffing, Brown Sugar Roasted Yams, Buttermilk Chive Mashed Potatoes with Giblet Gravy, Haricot Verts with Cranberry Pecan Butter as well as Roast Winter Vegetables. Dessert will feature a Deep Dish Pecan Pumpkin Pie with Caramel Sauce, Cinnamon Cream and Caramel Garnish. This special Thanksgiving meal will be offered at $26.00 per person. The Longhouse will be open from 12:00pm – 8:00pm.
Pompeii & Caesar will offer a Roasted Pumpkin Salad with Lentils, Goat Cheese topped with Roasted Walnut Vinaigrette dressing. The second course is a Turkey Saltimbocca with Sweet Potato Gnocchi covered in Sage Brown Butter and Spicy Broccoli Rabe. Dessert is a Deep Dish Pecan Pumpkin Pie with Caramel Sauce, Cinnamon Cream and a Caramel Garnish. This three-course meal is offered at $32.00 and will be served from 5:00pm – 10:00pm.
Birches Bar & Grill will offer a customary Thanksgiving dinner that starts out with a choice of salad or soup. The main course includes Turkey with Apple Craisin Stuffing, Mashed Sweet Potatoes, Mashed Potatoes, Chef’s Vegetables, Cranberry Sauce and Giblet Gravy. Dessert will feature a Deep Dish Pecan Pumpkin Pie with Caramel Sauce, Cinnamon Cream topped with a Caramel Garnish. This meal is priced at $21.95 per person. Birches Bar & Grill will be open from 11:30am to 3:30am.
Sunburst and Seasons Buffets will offer a variety of choices for Thanksgiving. Both buffets will have a Roasted Turkey dinner with all the usual Thanksgiving fixings. Sunburst Buffet will also feature Prime Rib of Beef with hot sides that include Home-Style Mashed Yukon Potatoes and Fresh Asparagus with Spicy Citrus-Basil & Roasted Pecans. Guests can find a variety of desserts available in both buffets such as Apple or mixed Fruit Cobbler, Mohegan Sun’s Famous Bread Pudding, Toll House Cookie Bars and Cinnamon-Raisin Rice Pudding. Seasons Buffet will be offered at $16.98, plus tax and will serving the Thanksgiving dinner selections form 11:00am to 10:00pm. Sunburst Buffet will be offered at $19.81, plus tax and will be open from 10:30pm to 9:00pm.
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, 2009 | Food & Beverage, General News
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, Cheddar 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.
