The Mohegan Sun Wine & Food Fest brings together Wine and Beer Lovers while providing a full-blown culinary delight complete for any foodie.
This year’s 2017 Mohegan Sun’s Sun Wine & Food Fest adds a culinary aspect to its premier wine and craft beer component making this event a must-visit for drinking connoisseurs and foodies alike. Plus, the event kicked off with a bourbon tasting that offered expertly paired hors d’oeuvres and cigars with some of the country’s best bourbons, perfect for the spirits-lover as well.
On Friday night, one of the newer Sun Wine & Food Fest events, the Mexican Night Market was hosted by celebrity chef, Aaron Sanchez, which offered traditional Mexican fare and specialty cocktails made with tequila and mezcal. The following night, more than two-dozen celebrity chefs including Sanchez, Todd English, and Michele Ragussis (to name a few) prepared their signature dishes at live cooking stations during the Celebrity Chef Dine Around.
Saturday’s main event, the Grand Tasting, showcased more than 1,000 wines and beers to sample with chef demos taking place on the main stage and an Elite Cru Tasting of some of the world’s finest wine in that same afternoon.
On Sunday, to cap it all off, guests enjoyed the “Brunch with Batali” event hosted by highly recognized and respected celebrity chef, Mario Batali. All attendees not only took home one of his best-selling cookbooks, BIG American Cookbook, they witnessed a live demonstration with Mario himself preparing one of his most popular dishes.
Here’s what Batali told Chilled about the Brunch With Batali event at this year’s Sun Wine & Food Fest:
I’m excited to be sharing my favorite brunch recipes from all different regions of the United States in Big American Cookbook. I demonstrated how to make a Fried Grouper Sandwich, but guests also got to try a variety of dishes like Dungeness Crab Quiche from the Pacific Coast and Huevos Rancheros with Chile Sauce from the Southwest. Cooking brunch at Mohegan Sun was the perfect Sunday to me.
Mario Batali’s Fried Grouper Sandwich
From his BIG American Cookbook
- Canola or Corn Oil for Deep-Frying
- 1 (16 oz.) Beer, Bottled
- 1 large Egg, Lightly Beaten
- 1 1/2 cups All-Purpose Flour
- 1/2 cup Cornmeal
- 1 tsp. Baking Powder
- Kosher Salt
- 2 lbs. Grouper Fillets, Cut Into 4 Pieces
- Black Pepper, Freshly Ground
- 4 Hamburger Buns, Toasted
- 1/2 cup Tartar Sauce
- 1 Medium Tomato, Thinly Sliced
- Iceberg Lettuce, Shredded
- Dill Pickle Chips
- Hot Sauce for Serving
Preparation: In a large, heavy pot or Dutch oven, heat 3 inches of oil to 370°F. Preheat the oven to 225°F. In a large bowl, whisk together the beer, egg, flour, cornmeal, baking powder, and 1 teaspoon salt.
Dry the fish with a paper towel and season with salt and pepper. Working in batches, dip the fillets in the batter, then carefully lower into the oil. Fry for about 6 minutes, turning as necessary. When they’re golden brown, remove to a paper towel-lined baking sheet and keep warm in the oven while the rest of the fish fries. Open the toasted buns and slather the bottoms with tartar sauce. Add a fish fillet to each sandwich and top with tomato, lettuce, and pickles. Have a bottle of hot sauce handy and serve with fries and a sunset. Experience American happiness.
Definitely one the Northeast’s best opportunities to sample fine wine, taste the latest craft beers and indulge in gourmet food, all while giving guests a chance to meet the country’s most popular celebrity chefs, in one of the most impressive resort-casinos around.