Foodie Events

Atlantic City Offers Up a Taste of Revel

Looks tasty...
Looks tasty... Photo: Courtesy of Revel Resorts

What’s the fun of launching a brand new casino-resort if you can’t showoff your top-notch culinary roster? This weekend’s Taste of Revel is precisely that: showcasing an exhibit of foodie experiences presented in Atlantic City’s spiffiest new destination, Revel Resort.

The Taste of Revel promises “immersive experiences” throughout the 6.3-million-square-foot beachfront resort. Which is pretty exciting language for Atlantic City. And while Jose Garces is holding it down for Philly, the Revel lineup travels farther than just the expressway to find its talent, more like a road trip up and down I-95.

I guess we see what audience The Revel is trying to attract, and it doesn’t include the kind of Seaside inspired shore drinkers other resorts are going for. Not with the package prices for this weekend’s event topping out at over $3,000 for an oceanfront room and VIP access to everything.

Events are also ticketed, a la carte, so no worries on the three grand. But if you’ve got the coin, The Taste of Revel sure will be memorable.

The weekend kicks off with a boardwalk favorites event. Washington DC’s Chef Michel Richard will be hosting a Pastry Party, New York’s Chef Alain Allegretti is teaching a morning class on fish butchery, Alexandria Virginia’s Chef Robert Wiedmaier is having a cheese tasting, and Philly’s favorite Jose Garces will be sharing favorites from all three of his Revel spots during a tasting trio event.

But the real fun might just be Sunday, during “Pig Out” when the chefs put their own signature touches on pork.

Iron Chef Marc Forgione, is prepping a Philly favorite; homemade scrapple with fried quail egg and dijon mustard sauce.

“It’s a great way to turn underutilized pork into an awesome dish full of intense flavor,” said Forgione. “We’re using parts of the pig that people wouldn’t normally think of.”

Now, do you think he’ll be serving with syrup or ketchup?

Atlantic City Offers Up a Taste of Revel