Bill Boyd |
BORGATA
Bill
Boyd of Las Vegas
Comes To Atlantic City
With A Pit Stop In New York
Story and Photos by Tim Boxer
 HERE
will be so many eating venues at the Borgata Hotel Casino &
Spa, opening in June in Atlantic City, that food maven Bill
Boggs was mustered to emcee a dinner party at The Supper Club
in Manhattan where he introduced the hotel’s culinary staff to
the press.
Boggs, a host of the Food
Channel, showed us a world of dining rich in style, imagination
and flair.
Executive chef Ron
Ross is in charge of five of the property’s 11 restaurants,
overseeing an eager staff of 35 chefs, 300 line cooks and 250
stewards.
Thaddeus DuBois is
executive pastry chef and Victor Tiffany is vice president
of food and beverage.
Bill Boyd (center) with longtime pals |
Borgata’s fabulous
style of elegance and flair is reflected in the unique brand of
hospitality to be provided by several unique restaurants to be run
by such renowned chefs as Luke Palladino and Susanna Foo.
In addition, Greg
and Marc Sherry, owners of New York’s venerable Old
Homestead Steak House, will replicate their landmark gourmet
establishment at Borgata.
Chefs Aaron Sanchez
and Edwyn Ferrari, along with executive chef Ron Ross,
will operate Mixx, a Latin/Asian restaurant/nightclub. Now that’s
a heady mix.
The dinner at the press
party was marvelous, sumptuous and incredible, with a sampling of
the culinary delights to be expected when Borgata opens in June.
Standing by proudly was Bill
Boyd, whose Boyd Gaming of Las Vegas partnered with MGM Mirage
to open this $1 billion joint venture, the first new casino hotel
to be built in Atlantic City in 13 years.
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