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Tag Archives: Isle Casino Hotel Waterloo

The Lone Wolf Burger

Just over two centuries ago, people began putting ground beef between a couple slices of bread, and the hamburger was born. Since the dawn of this beautiful invention, culinarians around the world have been striving to perfect this delectable entrée. At Isle® Casino Hotel Waterloo in Iowa, we have succeeded in this endeavor. The Lone Wolf burger will soon begin its reign as the best burger in the Cedar Valley.

Creating The Lone Wolf Burger

Step 1. Where’s the beef… and more importantly, “Where’s the Pork?”

The first step in creating an AMAZING burger is perfecting the patty. Living in the heart of the Midwest, we are lucky to have an abundance of local meats and local producers happy to help bring our culinary visions to light. Jeff from the Gilbertville Locker worked closely with us to create a signature burger patty. After weeks of brainstorming, a key member of our food & beverage team, Mr. Thomas Roberts, asked a very important question, “Where’s the Pork?!?” Our signature, juicy patty is 90% ground beef and 10% ground pork.

Step 2. Who’s got the best buns in town?

Next, we had to find the perfect bun to house our beautiful burger patty. We immediately knew that not just any bun would do. It had to be fresh. It had to be soft. It had to be unique. With over 60 years of experience in producing the Cedar Valley’s finest baked goods, Johnson’s Bakery helped us create the perfect bun for our Lone Wolf burger. To satisfy our craving for something different, they created a delicious glazed pretzel roll. The rich flavor and wonderful texture perfectly complement our signature burger patty.

Step 3. Top it Off!

Now as everybody knows, a burger simply isn’t complete without the cheese and bacon. Jeff from Gilbertville came to our aid again, providing us with delicious, thick cut bacon. Because of our close proximity to America’s Dairyland, we completed our burger with deliciously tangy Wisconsin sharp cheddar.

And there you have it folks… The Lone Wolf burger is born! As you take your first bite of the amazing Lone Wolf burger and wash it down with a swig of Angry Amber Ale, now you can enjoy and appreciate the time and care our team of chefs and culinary professionals put into creating this delicious treat!

The Lone Wolf will open at Isle Casino Waterloo on Wednesday, September 19th!

New chef brings extra sweetness to Isle Casino Hotel Waterloo

Motivation for the child trying to finish their food, a dieter’s pitfall, the one thing that will convince you that you have room in your full stomach — sweets are a treasured food item among many. Isle Casino Hotel Waterloo’s new dessert and pastry chef, Brendon Mangiapanello is excited to share his ideas and create delicious dishes for guests to enjoy.

Strawberry Banana Torte

Chef Brendon entered the 3rd Annual Riverside Culinary Classic on April 29 and walked away with a silver medal for his Strawberry Banana Torte. The award-winning dessert is made with strawberry mousse, a white chocolate and banana torte, topped with an almond brittle crunch and served with banana foster. A similar dessert will be introduced on a new dessert menu in Otis & Henry’s  Bar & Grill this summer.

Otis & Henry’s isn’t the only place you can expect to see Chef Brendon’s creations. He will also be introducing The Buffet to some fresh changes.

“I’m going to bring in an action station where some desserts are made in front of the guest. I’m really thinking a “Willy Wonka” style of desserts and presentations,” Brendon explains.

There are also plans for him to showcase his talents on July 11 and 12 during the casino’s invitational Ladies Luncheon. He will show the ladies how to make Vintage Crème Brûlée in a variation of flavors such as vanilla bean, orange chocoste and caramel crème.

“I really enjoy taking a classical dessert and transforming it to a modern and different presentation,”  said Brendon.

Get ready for some mouthwatering, gotta-save-room-for-dessert creations!

Isle properties medal at Riverside Culinary Classic

By Matt Meadows, executive chef, Isle Casino Hotel Bettendorf

The third annual Riverside Culinary Classic was held recently and, as usual, the state’s largest Culinary competition was a success with approximately 400 guests; 45 culinary competitors; over $12,000 of cash , medals and awards; and 21 of the Iowa’s most prestigious culinary judges.  Isle Casino Hotel Bettendorf and Isle Casino Hotel Waterloo  both participated and brought home the most medals: 7 medals in all, including one gold medal, two silver, three bronze and a third place in the local foods category.

Competing at this level takes dedication, creativity and skill. Judging criteria for this event included how the recipe was written, how it was executed , presentation and creativity. Every time a culinarian competes it is a great learning experience because every year the food world challenges us with new products , techniques and styles.

Chef Barry Greenbergh, CEC, executive chef of The University of Iowa finally won the $ 2500 best of show prize this year after trying for three years to get to the top.  Chef Barry executed his trio of duck perfectly – Roulade of duck, with duck liver Brule and crispy duck wonton.

Brian Hamilton and Lisa Larson from Calypso’s Buffet competed for the first time and gave it their all. Brian finished third with his pan seared duck, savory bread pudding, asparagus and raspberries. Lisa finished in the middle of the field of nine and is determined to return next year with a vengeance.

Chef Jason Gomez from Isle Bettendorf walked away with two awards placing in the “beef category” with his seared Grass Run Farms’ New York strip, caramel jus, bone marrow and Brussels sprout salad. He also received an award for his use of local Iowa ingredients. Chef Sam Voss came home with gold his first year out with his seared striped bass and fennel slaw and was in the running for the best of show award. 

All in all it was a successful evening for all Isle chefs and culinarians and plans are already in motion to dominate next year’s event .  Again.

Spring Salad with Apricot Vinaigrette

.5 lb                  Brussels sprout leaves, blanched and chilled
.5 lb                  baby carrots, peeled and cut in half lengthwise
.5 lb                  fingerling potatoes, cut into ¼ inch rounds and blanched
.5 lb                  fava beans, shield and blanched
.5 lb                  white asparagus, peeled and cross cut
1 tablespoon    red bell pepper, brounoise cut
1 tablespoon    red onion, brounoise cut

Combine ingredients and dress with vinaigrette.

 Vinaigrette

4 oz.                Miller’s Apricot Spread (Kalona, Iowa)
4 oz.                extra virgin olive oil
2 oz.                apple cider vinaigrette

                        Kosher salt and white pepper to taste

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