Chef Stephen Kalt to open Pornelletto at Borgata Hotel Casino & Spa (États-Unis)
|
Chef Stephen Kalt to open Pornelletto at Borgata Hotel Casino & Spa (États-Unis)
|
Catégorie : Amérique du Nord et Antilles - États-Unis - Gastronomie
- Gastronomie
Ceci est un communiqué de presse sélectionné par notre comité éditorial et mis en ligne gratuitement le 25-05-2009
Acclaimed Chef Returns to East Coast with Italian Dining Destination in Atlantic City
Celebrated chef Stephen Kalt will join Borgata Hotel Casino & Spa’s roster of acclaimed culinary talent with the summer 2009 opening of his Italian restaurant concept, Fornelletto. Further strengthening Borgata’s position as a leading dining destination on the East Coast, Fornelletto will combine the experience of both an enoteca and an osteria, offering traditional, regional Italian fare prepared with only the finest, freshest ingredients, a hallmark of Kalt’s cuisine. Fornelletto will appeal to a broad range of tastes by offering an array of dining options from quick casual bites to relaxed, multi-course meals, all served in a lively, inviting atmosphere. Adjacent to Fornelletto, Kalt will also open Roma, a fast-casual café offering pizzas, pastas and panini, that places the same emphasis on top-quality ingredients and service.
Bringing more than 30 years of experience to Borgata, Kalt has received critical acclaim for his culinary concepts throughout the country. In 2004, Kalt was tapped to be Executive Chef of Wynn Las Vegas restaurant, Corsa Cucina where he received acclaim for his Mediterranean-inflected modern Italian menu. Prior to opening his celebrated restaurant at Wynn, Kalt garnered national recognition as the co-creator and chef of the celebrated Mediterranean restaurant Spartina in New York City. During its reign, Spartina was named “Top 5 Neighborhood Restaurants in New York” by Food & Wine magazine and earned two stars from the New York Times.
“I received much of my culinary education working in some of the greatest kitchens on the East Coast, and I am excited to return with the opening of Fornelletto,” said Kalt, Chef/Partner of Fornelletto. “Borgata has become a true culinary destination within Atlantic City and I look forward to adding Fornelletto to the property’s esteemed Restaurant Collection.”
Kalt’s menu at Fornelletto is inspired by his time living in and traveling throughout Italy. With traditional, regionally influenced cuisine, Fornelletto will offer simply prepared dishes that use only the finest ingredients. The menu will also highlight Neapolitan specialties that are rooted in bold flavors and locally sourced products. Guests with more adventurous palates looking to explore new flavor profiles can enjoy Kalt’s inspired use of rare ingredients such as Mangalista pigs and sea beans grown in Oregon. While the menu is comprised of authentic Italian specialties, Kalt will also offer some traditional Italian-American options that are guaranteed to be crowd pleasers.
Highlights of Fornelletto’s menu include a fresh Mozzarella Bar serving flavorful varieties of handmade mozzarella paired with salumi and fresh sautéed vegetables; chilled and hot antipastas; a variety of Sfusi such as Aroncini with Veal ragu; Neapolitan pizzas including the Prosciutto di Parma with fresh Arugula; signature house-made pasta dishes like the Neopolitan Carbonara with Spaghetti, Bacon and Fried Hen’s Egg; fresh Pesce options such as Diver Scallops with Grilled Radicchio and Pancetta; and perfectly prepared Carne selections, including the 16 Hour Lamb with Pencil Asparagus, Sea Beans, Polenta and Mint Sugo.
Kalt will work closely with Borgata’s Executive Pastry Chef Thaddeus Dubois, who previously served as the former White House Pastry Chef. Together, they will create homemade gelati and sorbets along with other traditional Italian desserts including Fresh Peach Crostata, Bombolino filled with Chocolate Pastry Cream and Raspberry Jam, and the ever-popular Tiramisu. Kalt will also collaborate with Anjoleena Griffin-Holst, the property’s Wine Director, to incorporate a selection of regionally-based wines that also maintain a great commitment to value. Fornelletto’s wine list will feature a “50 Under $50” section, reflecting the restaurant’s desire to accommodate all guests’ palates and price points, whether ordering wine by the glass, cortinos or full bottles.
Roma, the restaurant’s café concept, will serve thin-crust Neapolitan pizza, handmade pasta, perfectly grilled Panini, fresh salads, aromatic espresso and delicious Italian pastries. Roma will remain open from breakfast until late at night, welcoming diners throughout the day. While Roma is meant for diners on-the-go, every item on the menu will be prepared with the same high quality ingredients as at Fornelletto. Many of these ingredients, such as hand-turned artichokes, are not typically found in more casual restaurants.
Kalt will join Borgata’s stellar roster of chefs and restaurants including Wolfgang Puck (Wolfgang Puck American Grille), Bobby Flay (Bobby Flay Steak), Michael Mina (SeaBlue, A Michael Mina Restaurant), Michael Schulson (Izakaya – A Modern Japanese Pub), Geoffrey Zakarian (The Water Club by Borgata) and restaurateurs Marc and Greg Sherry (Old Homestead Steak House). Fornelletto and Roma will be the sole Italian properties in the Restaurant Collection.
|
|
