It’s time to go play! From dining, to gambling, to relaxing, in this fall issue, we’re taking a closer look at what modern casinos have to offer. Great-Taste examines the improvement of local casinos and how they compare to big-name destinations in Sin City.

Learn about some of the casinos right here in California that are perfect for a weekend trip. Eliminate the long travel time out to crowded Las Vegas and see what the Golden State is cooking up. With a plethora of dining options, spa packages, gaming tables and machines, as well as live shows closer to home, try a Californian casino. We also look at the booming craft beer scene in California that has spread into local resorts.

We also delve into a long-standing dining staple of casinos; the buffet. Several local chefs told us about their experiences running large buffets and gave us the scoop on their own favorite buffet dishes. Of course, with buffets as well as standard restaurants, there is always a certain amount of food waste, so we discuss options for donating leftover food to those in need.

This issue’s featured products include the produce pick, the pineapple quince and our cheese pick, the versatile Swiss AOC/AOP gruyere. Also, check out who’s experimenting with the seasonal trend pick, oxtail.

Chef Barry Dakake
Scotch 80 Prime – Las VegasExecutive Chef Barry Dakake walks us through his Chef Barry Dakakejourney from early beginnings in Rhode Island, to culinary stardom in Vegas. We also learn about his new, and already successful restaurant, Scotch 80 Prime at The Palms Resort.

Also, in this issue we look at the lack of childcare facilities in both local and non-local casinos and talk about alternative options for childcare. Additionally, Chef Gabriel Caliendo explains how the history of one of his favorite types of sushi is connected to Japanese gamblers.

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