Mount Airy Casino Resort Announces Appointment of Stephan Belier as Chef de Cuisine at red Steakhouse (États-Unis)
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Mount Airy Casino Resort Announces Appointment of Stephan Belier as Chef de Cuisine at red Steakhouse (États-Unis)
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Catégorie : Amérique du Nord et Antilles - États-Unis - Carrières
- Nominations
Ceci est un communiqué de presse sélectionné par notre comité éditorial et mis en ligne gratuitement le 24-05-2010
Mount Airy Casino Resort, the re-born travel destination offering incomparable casino gaming, picturesque setting, ambiance, fine dining, luxury accommodations, outdoor activities and unrivalled amenities is pleased to announce Stephan Belier has joined the company as Chef de Cuisine at red Steakhouse.
In his new role Chef de Cuisine, Belier's responsibility will include creating unique menus including the highest quality steaks and fresh seafood. Before joining Mount Airy, Belier's impressive experience includes tenure as a Chef de Cuisine at the prominent Bergen County French restaurant, Chez Madeline's Petit Paris, in Northvale, N.J. under Chef Gaspard Caloz. Prior to his experience at Chez Madeleine, Belier was recruited as a Consulting Chef to introduce French Cuisine at The Park, in Park Ridge, N.J. Belier's career in Paris, France encompasses positions at celebrated top-tier international resorts including restaurants, Maxim's, Potel & Chabot, Hotel de Crillon, Cafe de la Paix and La Tour D'Argent.
"We are delighted to welcome Stephan and applaud his exciting new menu," said George Toth, President and CEO of Mount Airy Casino Resort. "Stephan's vast experience, talent and passion for food make red Steakhouse a must for our guests," added Toth.
"The natural beauty of the Poconos, the ambiance, and certainly the thrilling gaming experience make Mount Airy an exciting, winning destination for leisure and entertainment," remarked Belier. "I am committed to building on this success at red Steakhouse," added Belier.
As a preview to the menu, the following is a brief sampling of dishes that will be featured at red Steakhouse:
APPETIZERS:
-- Trio of Tuna - Seared rare yello fin, sushi roll, tartare, seaweed salad, wasabi, ponzu sauce - $18
-- red's Colossal Crab Napoleon - Fresh avocado, tomato confit, chilled colossal jumbo lump crab asparagus and Meyer lemon vinaigrette - $18
ENTREES:
-- Chef Stephan's Steak Diane - Tenderloin Filet, wild mushroom, tomato concasse, Dijon cognac cream, fresh asparagus, rainbow fingerling potatoes $38
-- Halibut - Chorizo, calamari, Italian parsley, broccoli raab, Yukon potato puree - $31
-- Durock Prime Pork Filet - Balsamic grilled, creamy polenta, roasted fig, asparagus, Mitica orange blossom jus -$29
-- Domestic Lamb - Boneless rack herb encrusted, spring time ratatouille, Yukon potato pancake with golden raisins, roasted shallot jus -$42
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