The Taste of the Gala Recipes

Golden Nugget Properties

Lillie’s: Chicken Chow Mein (original chop suey style)

Chef Kenny Cheng

Stir-fried chinese vegetables, chicken breast, fried egg noodles, served with white rice on the side.

Grotto: Bruschetta & Stuffed Mushrooms

Chef Keith Baskerville

Bruschetta: Plum tomato, fresh basil, fresh garlic, kosher salt, black pepper, extra virgin olive oil, and hard crusted bread.

Stuffed Mushrooms: Large silver dollar mushrooms, skinless and boneless chicken thigh meat, onions, garlic, spinach, milk, heavy cream, grated parmesan cheese.

The Princeton: Seared Lollipop Lamb Chop

Chef Jeff Staino

Seared Lollipop Lamb Chop, served with a Port Wine, Fig Demi-glace and accompanied with a Sriracha infused Cous Cous and Braised Swiss Chard

French the lamb bones and save trimmings for stock

Cut the lamb rack into chops, marinate in oil & chopped garlic, fresh chopped rosemary (save stems for stock), salt & crushed black pepper

Sauté chopped shallots with lamb trimmings until brown in color
Deglaze with port wine
Add demi-glace or brown gravy, rosemary stems, whole black peppercorns
Simmer for approx 30 min and strain
Preheat saute' pan and sear lamb chops to temperature and remove
Deglaze the pan with lamb broth and reduce
Add chopped figs

In a separate pot, make Cous Cous (follow recipe on bag or box)
Add sriracha (to taste) to Cous Cous

Rough chop swiss chard, sauté with chopped red onion, add chicken stock, salt, and pepper.
Top with lid and braise until soft.

Nero’s at Caesars: Peking Duck Pot Stickers

Chef Keith Mitchell

Peking Duck-Wild Mushroom Pot Stickers

Vanilla Scented Butternut Squash Puree, Candied Ginger


1lb Peking Duck (Pulled)
1 Cup Shredded Shanghai Cabbage
1 egg
1t Sesame Seeds
24 Dumpling Wrappers

Combine all ingredients and fill 1T into each wrap and close with egg wash.

Vanilla Butternut Puree

1 butternut squash (about 2 pounds)
Freshly ground black pepper
1/2 bunch fresh Italian parsley
2 bay leaves
1 1/2 cups dry white wine
2 cups whipping cream
1/2 fresh vanilla bean


Wash squash and cut into quarters. Remove seeds and sprinkle squash with salt and pepper. Place on a bed of parsley in a deep roasting pan. Add bay leaves to pan, and pour wine evenly over squash. Cover pan with foil, sealing tightly, and bake at 375° for 45 minutes or until squash is tender.

Remove from oven, uncover, and let stand until squash is cool enough to handle. Scoop flesh from squash and place in a saucepan. Strain cooking liquid from roasting pan into saucepan, discarding herbs. Whisk in cream.

Slice vanilla bean in half lengthwise, and scrape tiny seeds with a knife. Place seeds and bean into squash mixture. Bring mixture to a boil, reduce heat, and simmer 10 minutes or until mixture reduces and thickens slightly. Remove vanilla bean, and blend mixture in the pan with an immersion blender until smooth and creamy. (Mixture may also be transferred to a blender. Always use caution when pouring or blending hot liquids). Season to taste with salt and pepper. Garnish with candied ginger.

Kelly’s Bake Shoppe: Mini cupcakes

Pastry Chef Kelly Baker


For more information contact Maria Kellett at 609-463-3670 or