Page 19 - Jackpot Magazine South ~ April, 2024

Cold peel-and-eat shrimp (above) can be found in abundance at the Jubilee Buffet. The crab legs supply (right) is also replenished regularly at the dinner buffet, letting guests enjoy all they want. (Below) New York strip, smoked sausage and more Southern favorites made for a delicious plate.
Amann explained.
Diners will taste that dedication in every
bite of the tasty, fresh dishes. The buffet uses locally sourced seafood and other products, and the majority of items are made in-house, the chef said. The salad bar, the first stop for many diners, is loaded with greens, vegetables, toppings, fruits, dressings and more. There are also prepared dishes, including traditional potato salad, three bean salad and coleslaw, as well as
a selection of more enticing items such as artichoke salad, marinated mushrooms, spiced apples and the tropical breeze fruit salad. “We try to do something different from everyone else and add the salads you wouldn’t normally get anywhere else,” Amann said.
And while diners come for the crab, they undoubtedly feast on much more. On Mondays, ribeye steaks are featured at the carving station, while New York
strip is the Tuesday feature. Pork ribeye is served on Wednesdays, and Thursday nights offer prime rib. We enjoyed the tender strip steak, along with the piquant smoked sausage. The catfish, thin and crispy, was some of the best fried fish we’ve had in a long time.
The buffet has fried shrimp, hush puppies, fried and baked chicken, and smoked ribs, along with creamed spinach, collard greens, fried okra and mashed
potatoes and gravy. Two not-to-be missed offerings are the creamy carrot soufflé and the wonderful shrimp Creole with its big shrimp and tasty broth. This can be dished up on rice or enjoyed by itself. At the Jubilee Buffet, the flavor notes for all the dishes are right on key.
More features include General Tso’s pork, beef and peppers, egg rolls, and crab Rangoon at the Asian station; and tamales, taco meat with toppings, and fried plantains at the Mexican station. Flounder stuffed with seafood dressing, seafood gumbo, boiled corn and potatoes, and hot pizza are also served. And for those who know just what they want in their Italian entrée, there is pasta made-to-order. Choose from a variety of veggies and sauces, then watch as the dish is prepared right before your eyes.
Before filling up on pasta, crab and catfish, though, be sure to visit the dessert station, where tempting dishes of cherry
See Jubilee Buffet, Page 20
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April 2024 • JACKPOT! MAGAZINE 19