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CULINARY DEMONSTRATION WITH IRON CHEF GEOFFREY ZAKARIAN

Join renowned Chef and Food Network personality, Iron Chef Geoffrey Zakarian, for a live cooking demonstration at Borgata's Music Box theater. Learn how Chef Zakarian creates some of his most celebrated recipes.

August 27, 2016 AT 4:00 PM

THE MUSIC BOX


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AN EVENING WITH GEOFFREY ZAKARIAN

Enjoy fabulous cocktails and small bites created by Chef Zakarian poolside while cigars are hand rolled and the jazz band plays, all in true GZ-style.

Ticket purchase includes a complimentary entry to the Geoffrey Zakarian cooking demonstration in The Music Box at 4pm.

August 27, 2016 AT 8:00 PM

THE WATER CLUB OUTDOOR POOL


SOLD OUT!
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THE WINE CLASSROOM

Bubbles from Around the Globe Exploring the World's Sparkling Wines.

For reservations please call 609.317.7778.

August 31, 2016 AT 4:00 PM

VINTAGE


$25
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CHEF'S TABLE AT BORGATA BUFFET

Enjoy Borgata's award-winning Buffet two ways with a unique Chef’s Table dining experience celebrating Executive Chef Tom Biglan's favorite family style specials and signature cuts of meat served tableside, all while indulging in the full Buffet offerings. Chef’s Table experience includes red or white wine.

November 4, 2016 AT 4:00 PM

BORGATA BUFFET


SOLD OUT!
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OLD HOMESTEAD WINE DINNER WITH JOSEPH PHELPS VINEYARDS

Join Old Homestead restaurateurs Greg & Marc Sherry as they savor more than a century of steakhouse traditions with an exclusive dinner prepared by Executive Chef Romeo DiBona paired with wines from Joseph Phelps Vineyards including the flagship, Insignia.

November 4, 2016 AT 8:00 PM

OLD HOMESTEAD


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AN EVENING OF SCOTCH AND PASTRY

Join Borgata Executive Pastry Chef Thaddeus DuBois for an evening hosted by Glenmorangie Scotch. Enjoy delectable bites created specifically by former White House Pastry Chef to pair with the aromas and flavors in each unique scotch.

November 4, 2016 AT 9:00 PM

IMMERSION POOL AT THE WATER CLUB


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PANTRY PAMPERED - FOOD FACIALS

Who ever said you can’t play with your food? Go from pantry to pampered in this hands on event making food facials with simple pantry ingredients. Relax, unwind and enjoy three different food based facials while indulging in light brunch bites.

November 5, 2016 AT 10:30 AM

IMMERSION POOL AT THE WATER CLUB


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WINE & CHOCOLATE...PERFECT COMPANIONS

Explore the savory side of chocolate with a four-course lunch featuring Brix Chocolate for Wine, the first chocolate specifically blended to complement wine. Executive Chef Tom Biglan incorporates Brix into each savory course showcasing chocolate in a whole new light. Wine pairings selected by Wine Manager, Laura Turenne, further complement your chocolate dining experience. Let loose and indulge your chocolate cravings.

November 5, 2016 AT 11:30 AM

28 WEST


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GNOW YOUR GNOCCHI

Spend an afternoon sipping on wine and tasting savory bites as you learn how to make homemade Gnocchi in this hands-on class with Chef Thomas Boyle.

November 5, 2016 AT 11:30 AM

FORNELLETTO


SOLD OUT!
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RUSSELL'S RESERVE AGED COCKTAILS

Join Executive Chef Tom Biglan for a three-course menu paired with Russell’s Reserve barrel-aged cocktails. A Russell’s Reserve Brand Ambassador will share how aging cocktails in wood barrels softens harsh edges, while adding layers of flavor, allowing individual spirits to meld, and enriches aroma from the wood or smoke of the barrel.

November 5, 2016 AT 1:00 PM

LONGBAR


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THE JAPANESE SUNTORY WHISKY BBQ

Join Philadelphia's chef extraordinaire, Michael Schulson, as he prepares a unique, multi-course lunch menu paired with award-winning Suntory Japanese Whiskies. Subtly refined whiskies designed to be paired and shared with the most delectable culinary bites making Izakaya a perfect partner. The Beam Suntory Ambassador will guide you through the history of the whisky and tasting notes with each course prepared by Chef Schulson.

November 5, 2016 AT 1:00 PM

IZAKAYA


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GRAPES VS. GRAINS

A battle royale. Enjoy a three round bout as Master Sommelier Robert Bigelow takes on Certified Cicerone Rob Mullin to see which makes the better food pairing: wine or beer. And you decide the victor! Tasting portions of beers and wines are each expertly paired with three signature dishes prepared by Chef Thomas Boyle.

November 5, 2016 AT 2:00 PM

28 WEST


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SUPER FUN WITH SUPERFOODS

Spinach isn't just for Popeye! Vegans, vegetarians and carnivores alike are consciously incorporating more superfoods into their diet, like quinoa, avocado, blueberries, and salmon, among others. Learn and taste how easy and delicious it is to blend into your everyday life with this 4-course lunch by Chef Tom Biglan.

November 5, 2016 AT 3:00 PM

THE METROPOLITAN


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BUBBLES…BY NICOLAS FEUILLATTE

Join Master Sommelier Robert Bigelow as he leads you through a light hearted look at some serious Champagne. Sip an escalating flight from Feuillatte’s simplest house blend to vintage Palmes d’Or while enjoying light bites to compliment the flavors and aromas of each. Come taste why Nicolas Feuillatte has become the #1 Champagne not only within Paris, but across France.

November 5, 2016 AT 4:00 PM

TESORO LOUNGE


SOLD OUT!
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KIMO SABE MEZCAL

Mezcal, the sexier cousin to tequila, is a growing trend in Latin cocktails. Learn the features of unique varieties of agave used to make Mezcal which, like a multi-color picture, creates a more complex depth of flavor than the black and white picture of tequila. Sample small bites created by Chef Brian Perry to enhance the clean, pure flavor and complex tasting notes of Kimo Sabe Mezcal at Borgata’s Rock N Roll haven, Gypsy Bar.

November 5, 2016 AT 4:00 PM

GYPSY BAR


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SAVOR BORGATA PRESENTS: SAVOR THE CITY

Eat, drink, and mingle with Borgata's celebrity roster of chefs - including Wolfgang Puck, Geoffrey Zakarian, and introducing Michael Symon. Enjoy a variety of eats that celebrate the culturally vibrant city of New York, while playing carnival games and listening to live music.

General Admission: $89 per person | 8 P.M. - 10 P.M. VIP Admission: $139 per person | 7 P.M. - 10 P.M.

November 5, 2016 AT 8:00 PM

EVENT CENTER


$89 - $139
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