Article courtesy of 813 Area – Christine Annis
Sparkle your way through the holidays in the High Limit Slot Room at the Seminole Hard Rock Hotel & Casino Tampa. This December, the casino is featuring a Taste Experience Curated by Executive Chef Bill Gideon. Players are invited to sample a variety of gourmet hors d’oeuvres and desserts, complete with sommelier hand-selected Moet & Chandon Imperial cocktails.
Every Thursday in December from 6-9 pm, players in the luminous High Limit Slot Room are invited to sample a selection of culinary treats and sparkling cocktails, personally curated by Executive Chef Bill Gideon. A 37 year veteran of the culinary industry and Executive Chef at the casino for the past four years, Chef Gideon draws on his vast experience to create the perfect holiday tasting menu.
Planning the chef driven menu is no easy task. Inspired by his love of champagne, Chef Gideon explores a broad based spectrum of flavors to personally design and refine the menu. Complementing the subtle nuances of the Moet & Chandon Imperial champagne, this month’s menu includes Tuna Tartar on Lavash, Heirloom Tomato Bruschetta on Crostini, Scallops in the Shell with Grilled Corn and Meyer Lemon Butter Sauce, Council Oak BLT and a selection of French inspired Macaroons and assorted desserts.
It takes precision and patience to design, refine and execute this beautiful plate. When preparing the menu, Chef Gideon explores ways to take a typical entree or the flavors that go into an entree and trim it down to one perfect bite.
If you’ve been fortunate enough to try the house-cured bacon at Council Oak Steaks & Seafood, you’ll understand why I instantly fell in love with the Council Oak BLT. Served on a toasted crostini and topped with a slick slab of that smoky bacon, candied tomatoes, lettuce and a drizzle of mayonnaise, this was one delicious bite!
If you like tuna, you’ll also enjoy the Asian inspired Tuna Tartare. Served on lavash, the spice from the tartare paired perfectly with the sweetness of the Moet. I also enjoyed the scallops which were served individually in the shell and topped with fresh, crunchy grilled corn and a creamy Meyer Lemon Butter Sauce. They were almost too beautiful to eat!
Chef Gideon personally designed the hors d’oeuvres to complement a selection of cocktails prepared with Moet & Chandon Imperial champagne. Choices included the holiday inspired Southern Belle made with Moet, Amaretto DiSaronno and Apricot Brandy as well as the Stoli Bubbles made with Moet, ice cold Stoli Vodka and garnished with a fresh strawberry.
Pastry chef and former winner of Food Network’s Sweet Genius, Chef Alon Gontowski prepared a gorgeous selection of French-inspird desserts. I especially loved the colorful Macaroons, a perfect holiday treat!
This Taste Experience is surely one you don’t want to miss! Catch it while you can, every Thursday in December from 6-8 pm in the High Limit Slot Room at the Seminole Hard Rock Hotel & Casino Tampa.