I try not to geek out when it comes to celebrity chefs, especially now when everyone is on some type of food show BUT to meet and work with chef Michael Symon was awesome. I was hired for a magazine to capture the new Italian restaurant by Michael Symon called Angeline at the Borgata Casino. The Borgata is probably one of the most well known and visited casinos in Atlantic City with great stores and restaurants within. This new restaurant the locals have been waiting and raving about to open! Whenever Michael would come by the restaurant to talk with front and back of house staff, fans of his would line the windows looking in trying to grab a picture of him.
When I visited they had already been open and had quite the momentum of customers. We stuck around that day for when they did open for dinner to grab photos and literally there was a line down the hall waiting to get in! I’ve never seen that before. I don’t blame them, the Italian fare I photographed and tried was top notch. The lasagna was perfect with its layers of meat and sauce, the artichoke heart appetizer was so tasty, the mozzarella was the freshest, the list can go on. Working with Michael was great, he was down to earth and a good honest cook. We captured some lifestyle shots of him slicing meat, and some environmental portraits of him in one of the dining rooms.
The staff of Borgata that helped with the shoot were very welcoming and clearly took hospitality seriously. I highly recommend checking out the Borgata casino if you’ve never been. Even if you don’t gamble go for the stores and stay for the food.
homemade
Preparing A Perfect Poached Egg
I know poached eggs look difficult and have a delicate quality to them. If you follow some basic steps to making these you will have no problem whipping them up next time for a weekend brunch at home!
Use fresh cold eggs.
Use the right vessel to get the eggs to the pot such as a large spoon.
Use the right vessel to get the eggs out of the water such as a slotted spoon.
Recipe for making perfect poached eggs
- Fill your pot with water that comes up to the edge about 1-2inches.
- Add 1 tsp of salt and 2 tsps of white vinegar.
- Bring the water to a simmer
- Crack your very fresh and cold egg into large spoon.
**If doing 2-3 eggs swirling the water in the pot like a whirlpool then dropping the egg in the center helps keep the egg white together.
Patience: Once eggs are added to the pot turn off the heat, cover and let sit for 5 minutes. Do Not Touch.
Remove egg with slotted spoon and serve!
Recipe: Homemade Pasta
In my experience I think homemade pasta does not get the attention it deserves. I feel people are intimated by the thought of making it yourself. It’s really a simple recipe with only a couple ingredients needed!
Making a well with the flour and adding the eggs was a hard thing to accomplish; I know I didn’t get it on the first try. I’ve found if your scared of making a egg mess all over your kitchen put it together in a bowl! In the end you will get the same product. Also you want extra flour on standby to flour your surface when kneading the dough.
There’s a great recipe at Food Network with directions and the amount needed for each ingredient: http://www.foodnetwork.com/recipes/mario-batali/fresh-pasta-recipe.html
