Chef Marc Murphy and Debra C. Argen
Mohegan Sun – Sun Wine & Food Fest 2023
We attended the Grand Tasting on Saturday, January 28, 2023, one of the many events of the multi-day Mohegan Sun – Sun Wine & Food Fest 2023., now celebrating its 19th year. As the Grand Tasting ran from noon until 5:00 pm, we divided our time between attending chef demonstrations as well as tasting wine, spirits, and the delectable food and product offerings.
The Culinary Demonstrations
Chef Nyesha Arrington
On the Main Stage, we attended Chef Nyesha Arrington’s demonstration for fried chicken tenders in a "shatter-batter," made with a mixture of flour, rice flour, and cornstarch, baking powder, baking soda, spices, egg whites, and soda water to give the chicken its crunch. Chef Arrington’s tip for tender and moist chicken is to first marinate it in buttermilk.
Chef Marc Murphy
For Chef Marc Murphy, they had a bit of fun giving him a "Chopped" basket of ingredients, which included Spam, a baguette, eggplant, onions, and a few other surprises that he turned into a very tasty sandwich. He seasoned the Spam and seared it in a skillet to give it a crispy crust, then made a puree with the sauteed eggplant to spread on the toasted baguette.
Chef Robert Irvine
We also attended the demonstration by Chef Robert Irvine of the TV show, Restaurant Impossible, where he made braised short rib shepherd’s pie. The meat was first cooked with Guinness and mushrooms, then placed in a shallow dish and covered with creamy mashed potatoes. The finishing touch was to add thinly sliced brie to the to the top of the mashed potatoes and bake it (or use a kitchen torch) until the cheese melted. Perfect for Saint Patrick’s Day, but why wait?
Chef Chad Rosenthal and Chef Plum
On the Coca-Cola Stage, Chef Chad Rosenthal demoed how to make his Herb Brined, Herb Finished, Buttermilk Fried Chicken Sandwich using chicken breasts, which he first marinated in a brine, then did a dry, then wet, then dry preparation before frying. Once fried, he added a generous amount of Kewpie Mayonnaise to a potato bun and added lots of pickles to seal the flavor deal.
Chef Jimmy and Chef Michele Ragussis
We also attended Chef Michele Ragussis demonstration, where she demonstrated how to make her Chive Lobster Profiteroles. Earlier in the day, we stopped by Chef Michele’s table and sampled a few of these elegant and tasty morsels that would be perfect to serve for Valentine’s Day as "love bites."
Ergo Chef
You cannot cook without a great knife, and Ergo Chef demonstrated how to use their knives.
Wine and Spirits Tasting
Campo Viejo
There were many wonderful products to sample during the Grand Tasting, and we did our best to sample old favorites, as well as try new products as well. Here is a small sampling of what was available to experience.
Allan S. Goodman Iinc.
Wines: Allan S. Goodman Inc. brought a tempting selection of Benziger wines including Tribute, Imagery, and their Sauvignon Blanc. Latitude Beverage Co. brought a wide assortment of great wines including the diverse selection of 90+ Cellars wine. Also on hand were Campo Viejo, Oberon, and Crios wines.
Jägermeister
Spirits: On the sweeter side of tastings, Dough Ball brought their Dough Ball Cookie Dough Whiskey as well as a ready-to-drink Espresso Martini. Jägermeister offered a Frozen Espresso Martini made with Jägermeister Cold Brew, Vanilla Vodka, Espresso Coffee, and Cane Sugar.
Rémy Martin
Cognac: Rémy Martin offered two delicious cocktails, made with two of their cognac expressions, The Rémy Sidecar made with Rémy Martin 1738, Cointreau, and Lemon Juice, and The Rémy V.S.O.P. Mule made with Rémy Martin V.S.O.P., Ginger Beer, Lime Juice, and garnished with a lime wheel.
Mount Gay Rum
Rums: Mount Gay Rum brought a variety of their rums from Barbados including their Eclipse, Black Barrel, and XO for tasting, and also served a delicious Bajan Punch. Maison Ferrand brought their Plantation Rum and Canerock Jamaican Spiced Rum. We also sampled Rum & Rye from Hercules Mulligan.
Clonakilty Distillery
Irish Whiskeys and Gins: Bushmills and Clonakilty Distillery brought a delicious taste of Ireland with their selection of whiskeys for tasting, as did Drumshanbo Gunpowder Irish Gin with various expressions of their gin.
Michter’s Limited Production American Whiskeys
American Whiskeys: There was a great selection of American Whiskeys including Michter’s Limited Production American Whiskeys, Root Out Root Beer Flavored, and Creek Water 100 Proof American Whiskey.
Creek Water 100 Proof American Whiskey
Bourbons: Barrel Craft Spirits offered some very tasty high-end bourbons, along with Bulleit, and Maker’s Mark.
Barrel Craft Spirits
Tequila: Latitude Beverage Co. brought a wide selection of spirits including Tequila Zarpado Blanco and Tequila Zarpado Reposado, along with Buddy’s American Vodka and Steel 43 Vodka.
Latitude Beverage Co.
Don Julio brought two versions of their tequila, Don Julio Reposado and Don Julio Blanco for sampling as well as creating two tasty cocktails. For their Don Julio Paloma they combined Don Julio Reposado, Grapefruit Juice, Lime Juice, Agave Nectar, and Soda Water. For their Don Julio Margarita they used Don Julio Blanco, Lime Juice, and Agave Nectar. We sampled both, and they were both delicious!
Don Julio
Brews were also well-represented with breweries on hand including Dogfish Head, Counter Weight, Two Roads, Back East Brewery, Stony Creek Brewery, and Whalers to name but a few.
A Sampling of the Food Tastings
Hot Taco
Chef Ryan Buchanan owner of Hot Taco from Cromwell, Connecticut offered Street Corn topped with Chipotle Mayo, Queso Fresco, and Pickled Onion, as well as a variety of tasty tacos. Ideal Fish from Waterbury, Connecticut created a Smoked Branzino Dip that was easy to make from their local, sustainable, no hormones or antibiotics, Branzino, and even easier to love (we tried several to be sure).
Chef Chrissy Tracey
Vegan Chef Chrissy Tracey handed out Crispy Potatoes topped with Vegan Sour Cream and Vegan Caviar, which were excellent, and would be very tasty as a passed hors d’oeuvres. JA Patty brought flaky and delicious Traditional Beef Patties to taste as well as Jerk Chicken.
Goodway Courmet Bakery
Goodway Gourmet Bakery brought a variety of "The World’s Best Rum Cakes" and having tried the coconut, chocolate, and plain, we readily became fans. Bear’s BBQ Smokehouse Catering & Food Truck brought barbecue and yummy cornbread for tasting.
Bear’s BBQ Smokehouse Catering & Food Truck
In addition to experiencing the Grand Tasting, we also experienced Vintage Cru where the focus was on high-end wines. Read about Vintage Cru in the Wine Cellar section.
Hercules Mulligan
Until next time, cheers and Bon Appetit!
For more information on the next Mohegan Sun – Sun, Wine & Food Fest or one of their other upcoming events, please visit the website: www.mohegansun.com.
Mohegan Sun
Mohegan Sun Boulevard
Uncasville, CT 06382
United States
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Website: www.mohegansun.com
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