Banqueting at the Borgata with Michael Mina
Waking up the second day of our weekend at the Borgata Hotel Casino and Spa like bliss but got even better. After a delicious breakfast of a mushroom, cheddar, and bacon omelet; home fries, arugula salad and toast with strawberry jam; we made our way up the Immersion Spa where we had a massage scheduled. We completely felt relaxed as our masseuse worked out every single knot in our back with the help of lavender oil and found out that we had actually fallen asleep in the process – the sign of a job well done!
While the sun was a bit gloomy in the early morning, by the time we had emerged from the spa, the sun was out and there were hardly clouds in the sky. We switched into a bathing suit and headed down to the pool and gardens where we took a dip in one the two outdoor pools, the cold splash pool, and one of the hot tubs. We then ventured back inside to sit down at Geoffrey Zakarian Sunroom for a lovely lunch of a Loaded Ice Tea, Simple Green Salad, and The Water Club Sirloin Burger a stroll around the casino and heading back to the room to get dolled up for dinner.
We all made our way down to Seablue where we were entranced by the lush scarlet and cobalt blue décor before beginning the meal with a Maine Lobster en Gelée with shaved celery, whipped mascarpone, American caviar paired with an Iron Horse Sparkling Wine Cuvee Michael Mina, Green Valley – Russian River Valley, California 2006. With a dish like that, we know would be Instagram-ing our way through the rest of the meal. Chef Michael Mina made an appearance thanking everyone for coming before helping the servers pass out the plates throughout the meal. We then tasted the Moroccan Octopus Tagine with a fava bean falafel, fennel & orange, with a glass of Domaine Comte de Abbatucci Vermentino Faustine, Ajacccio, Corsica 2012 and we adored the soft texture of the falafel and warm spices infused in the octopus. Next we had the Herb-Poached Loup de Mer with zucchini pistou, basil, and sauce vierge with a Passopisiciaro Narello Mascalese Rosso Sicilia IGT, Sicily, Italy 2008. Then we started in on the main course, a collection of Wagyu Beef. There was a grilled coulotte, slow roasted belly, bone marrow, braised oxtail, pommes aligot, braised lettuce and radish served with a Robert Foley ‘The Griffin’ Petite Syrah blend, California 2008 that we definitely gave snaps for even before we tasted the dish. We finished off the meal with what everyone craves: chocolate! Our Milk Chocolate Pot de Crème with blackberry & pistachio compote and summer savory was served with waffle sticks we couldn’t help be dip in the chocolate as we sipped the Taylor Fladgate Tawny Port, Portugal 20 year.
After a cup of coffee, we gained our second wind and headed over to mur.mur, the Borgata other nightclub, to dance off the delicious meal and end the incredible evening on a high note and making just a little harder to leave the wonders of the casino in the morning.