Page 19 - Jackpot Magazine South ~ August, 2023

Palace Casino holds Stags’ Leap wine dinner
BILOXI — Foodies and wine enthusiasts will find plenty to enjoy with the next wine dinner at Palace Casino Resort. Held in Mignon’s Steaks & Seafood and featuring five courses paired with Stags’ Leap wine, the dinner is set for Thursday, Aug. 24, at 7 p.m.
The meal starts with roasted cauliflower with brown butter, sage, gorgonzola and
walnuts. This is paired with a Stags’ Leap Viognier. The second course, paired with Stags’ Leap Chardonnay, features corn and crab soup made of blue crab and roasted pepper puree.
The first entree, duck breast sous vide, is paired with Stags’ Leap Petite Syrah. And the second entree, prime Delmonico with smoked bacon compound butter, potato
puree and mushroom medley, is enhanced by Stags’ Leap Cabernet Sauvignon.
And for dessert, indulge in a cast-iron blondie paired with Stags’ Leap Merlot.
The wine dinner is $119 per person. Limited seating is available, so make reservations by calling (228) 432-8888. Reservations can also be made through OpenTable or at palacecasinoresort.com.
While checking out the array of offerings, we ran into Penny Rush, buffet sous chef. While Rush was showing us around, a diner from Jacksonville, Florida, enthusiastically approached, telling us the meatloaf
was fantastic and a must-have for
her. In fact, she said a second helping
was going to be her dessert. As
Rush continued talking about how
the sauces were house-made; how
the Delta catfish was breaded with a seasoning mix prepared especially for Island View; and how more than 300 pounds of Gulf shrimp were cooked in-house daily, my mind had already fixated on the Asian station and what I was going to put on my
first plate.
Spring rolls, seaweed salad, freshly
(Clockwise from left) The meatloaf was a definite favorite of diners and is perfect on a plate of comfort foods; fried chicken, a buffet staple, is done right at Island View; and Asian salads and slaws are made fresh daily.
prepared spicy cucumber salad and a daikon (radish) and carrot slaw were on the Asian station, along with crab Rangoon, lo mein noodles, fried rice, sesame chicken, sticky green beans, egg drop soup and more. We filled our plates, grabbed some chopsticks and enjoyed what would be our first course.
Among the items we discovered at the Italian station were fresh-baked pizzas, chicken Parmesan, eggplant-spinach casserole, macaroni and cheese, ravioli and spaghetti and meatballs. (When there, don’t forget the garlic bread for mopping up the
flavorful spaghetti sauce.)
One of the more popular stations
featured Southern foods, including the fried catfish Chef Rush had told us about earlier. Itwaswonderfulandcrispy,aswasthefried chicken, fried shrimp and thin-cut fries. We piled our plates high, adding hush puppies,
See The Buffet at Island View, Page 20
THE SOUTH’S LARGEST GUIDE TO GAMING & FUN • www.jackpotmagazine.com
August 2023 • JACKPOT! MAGAZINE 19