Online casinos have become a popular means through which gamers access casino gambling. However, many people also like to partake in the land based gambling offered in some of the world’s best casinos. In order to keep customers happy and in their complex, casinos also offer other establishments for the convenience of their patrons. For instance, most casinos have one or more restaurants that they offer. Some of these have terrific food, so good that some people will come there just for the food!

In the tropical Bahamas, travelers can find the Atlantis Casino. Here the historic Café Martinique serves up some find updated versions of classic dishes. For instance, classic lobster thermidor and coq au vin have been revamped and are found on the menu. The restaurant has had a long reputation of fine dining and has even appeared in a film. The James Bond film, Thunderball, filmed in the 1960’s was featured as a cameo. Since then the Café Martinique has of course been updated adding a birdcage elevator as well as a grand staircase. The windows feature elegantly etched glass which further adds to the restaurant’s charm.

Another tropical venue, this time Puerto Rico also features an excellent casino restaurant. The Condado Plaza Hotel and Casino is the site of Pikayo. The restaurant was moved by Chef Wilo Benet to its current location from a museum. The move was a good one as patrons find the cuisine appetizing. Here, Benet uses Puerto Rican ingredients to create dishes with influences from other cultures such as Japanese, Chinese, Thai, Spanish, French, Italian and Arab. A second restaurant is also found here known as Varita. Also the brainchild of Benet, it includes a wood burning pizza oven as well as an immense rotisserie which cooks various meats including suckling pigs.

Of course many of these sites are in exotic locations that many of us can not easily get to, however it doesn’t stop us from enjoying a nice home made meal and a game or two on riverbelle.

Carmelina’s in Boston’s North End was an absolute treat after spending a sunny Saturday afternoon moving my “little Freshman” into her college dorm!

Checking out the menu in silence!

Little Italy in Boston’s North End

Ready for lunch.

Thanks Dad!

Mussels in White Wine

Wild Mushroom Rissotto.

More Rissotto

Japanese Eggplant

Warm Crusty Bread.

Table of food.

Catch of the day on Broccoli Rabe.

Rissotto with Seafood.

More “fruits of the sea”

Angel Hair Pasta

Arugula with shaved Parmesan.

Gorgeous Salad!

Tuna with Fusilli.

Yummy 1

Yummy 2

Yummy3!

Every Last….

Bite!

This meal was delicious and it was the perfect time of day to consume copious calories.

Believe it or not, not long after this meal we walked down the street to the Caffe Paradiso for the world’s best ( no hyperbole ) tiramisu and coffee.

As close to an authentic Italian experience as one could find on this side of the Atlantic.

An emotional weekend fueled by olive oil and mascarpone cheese, you can be sure that I will be visiting often for many reasons!

“Skinny Bitch” and “Skinny Bitch Book of Vegan Swaps” author, Kim Barnouin has shared this recipe for chocolate whoopi pies.

Read the book if you get the chance but definitely make these sinfully delicious desserts!

Ingredients

1 cup almond milk
1 teaspoon apple cider vinegar
2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon arrowroot powder
1/2 cup Earth Balance vegan butter, softened
1/2 cup dark brown sugar
1/2 cup evaporated cane juice
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Method

Heat oven to 375 degrees. In a small bowl, whisk together the almond milk and vinegar, and set aside. (It will curdle a little; it’s supposed to do that.)

In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, arrowroot, and salt. In a large bowl, beat together the butter and sugars on low speed until creamy, about 3 minutes. Increase the speed to medium and beat until fluffy and smooth, about 3 minutes. Add half of the flour mixture and half of the almond milk mixture to the batter and beat on low speed until just incorporated. Add the remaining flour mixture and almond milk mixture and beat until thoroughly combined. Drop about 1 tablespoon of batter onto a lightly greased baking sheet, spacing them about 3 inches apart. Bake for about 10 minutes. Remove from the oven and let the cakes cool on the sheet for about 5 minutes before placing them onto a rack to cool completely.

Filling

1/2 cup non-hydrogenated shortening
1/2 cup Earth Balance, room temperature
3 1/2 cups confectioner’s sugar, sifted
1 1/2 teaspoons vanilla extract
1/4 cup almond milk

In a large bowl, beat the shortening and Earth Balance together until well combined. Add the sugar and beat on medium speed for about 3 minutes. Add the extract and almond milk, and beat for another 5-7 minutes until fluffy.

These will not last very long and I challenge you to miss anything.

I would like to try making these with coconut flour to make them gluten/wheat free, as well

I am a Clevelander and Michael Symon the famed Iron Chef and celebrity du jour also, hails from this mid-west town.

Along with his acolyte, Johathon Sawyer, cuisine in Cleveland continues to function as a pork delivery system, along side of french fries in duck fat and fois gras as garnish.

Food trends happen for many reasons and conspicuous consumption factors in, I’m sure.

But at what point do we question celebrating gratuitous overindulgence as a substitute for culinary genius?

I get it. If you like bacon then food cooked with or otherwise augmented with bacon is delicious.

Like ice cream? Like Bacon? Mix the two and, voila! Genius!

I think not.

It’s like putting a girl in a bikini on a car.

Is it a better car? Is the design imaginative or ground breaking?

Or is it just a car with a scantily clad girl astride?

A dish which is flavorful and healthy, appealing to the eye and created without death and suffering; now that takes some talent!

Make cauliflower sexy; without bacon! and make me lust for a fruit dessert over the chocolate molten, whatever and I’m impressed.

There is a place for everything, I will concede. However, the Malthusian mathematics will come back to haunt is all.

Technology aside, there is only so much land to fill the appetites of food porn addicts and the lowest common denominator of palates!

And while some of my favorites may be no more or less creative and unique, I would like to think that they are environmentally friendly and healthy.

Coconut milk soups, fruit purees, fried broccoli rabe with Marcona almonds, nut creams both sweet and savory and an endless array of spices and greens presented in inventive and unexpected ways will satisfy and delight time after time.

Check out the article below for a short list of tired favorites.

Read the whole article here.

I have enjoyed Itto Sushi for years.

And after a few years living outside of Chicago, I was happy to see that one of my favorite spots for great food was still around.

Located in Lincoln Park, Itto is favored by locals.

It’s not at all scene-y or flashy but far enough off the beaten path to not be bothered by hype or tourists!

All of the food is fantastic, authentic with a few twists and turns.

Check out these deep fried sushi rolls.

And one of my favorites, unagi.

But today it was all about the mochi!

Green tee, mango, strawberry and vanilla.

Not just delicious; look at how pretty these are!

I simply worked my way to dessert and enjoyed every sweet spoonful!