We are on our way to "flavour town" folks, so buckle in. Celebrity Chef Guy Fieri’s Foxwoods Kitchen and Bar, a creative cocktail menu that includes housemade syrups and craft cocktails that feature daring flavors and Guy’s signature drinks like the Caliente Margarita, the Tattooed Mojito and Guido’s Freaky Tiki all at Foxwoods in Connecticut.
According to Foxwoods Resort Casino "Bold flavors from Celebrity Chef Guy Fieri await you at Guy Fieri’s Foxwoods Kitchen + Bar located on the casino level of the Grand Pequot Tower. Enjoy wicked flavors from a creative menu like Insta-famous Trash Can Nachos, BBQ Bahn Mi, Bacon Mac-N-Cheese Burger and Lobster Agra Diavolo, plus signature sandwiches, burgers, fork + knife entrees and mouthwatering desserts like the Seven-Layer Dark Chocolate Whiskey Cake. Grab a drink at the full premium bar with an extensive selection of liquors, wines, bottled and draft beers."
Chef Fieri’s creative cocktail menu includes housemade syrups and craft cocktails featuring daring flavors and signature drinks like the Caliente Margarita, the Tattooed Mojito and Guido’s Freaky Tiki.
Guy’s signature award-winning American cuisine – packed with bold flavors and unique twists on traditional dishes – and an extensive drink menu creates a one-of-a-kind experience for our guests. Come experience Guy’s Foxwoods today! Taken from Guy's Foxwoods website.
This recipe is from The Food Network website.
Farfalle Salad
3 cups sunchokes or artichokes (about 1 1/2 pounds total)
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
1/2 box mini farfalle pasta, cooked al dente to equal 4 cups cooked (8 ounces dry)
Roasted Red Bell Pepper Pesto, recipe BELOW
3/4 cup 1/2-inch diced mozzarella
3/4 cup grape tomatoes, quartered
1/4 cup kalamata olives, diced 1/4-inch
1/4 cup green onions, white and light green parts, diced
Roasted Red Bell Pepper Pesto
1/3 cup arugula leaves, loose pack, stems removed
2 tablespoons grated Parmesan
1 tablespoon kalamata olives, rough chop (about 5)
1 tablespoon balsamic vinegar
1/2 teaspoon fresh cracked black pepper
1/2 teaspoon salt
2 cloves garlic, rough chop
1 roasted red bell pepper, rough chop (about 1/2)
2 tablespoons olive oil
Directions
Preheat the oven to 425 degrees F.
Peel and dice the sunchokes to 1/2-inch dice. (If you notice that the sunchokes are starting to oxidize and turn in color, cover them with water. When ready to roast them, strain and pat dry prior to tossing in salt and pepper.) Place in a small oven-safe roasting pan with 1 tablespoon olive oil, season with the salt and pepper and roast for 20 to 30 minutes, turning with a spatula after 15 minutes. Set aside to cool.
Cook the pasta according to package directions. Drain and toss well with the remaining 1 tablespoon olive oil. Cool to room temperature.
Add the pasta and the Roasted Red Bell Pepper Pesto to a large bowl and combine. Stir in the mozzarella, tomatoes, kalamata olives, green onions and the roasted sunchokes and serve.
Roasted Red Bell Pepper and Arugula Pesto:
Yield: 3/4 cup
In the bowl of a food processor fitted with the bottom blade, or in a blender, add the arugula, Parmesan, olives, vinegar, pepper, salt, garlic and roasted red bell peppers and process until combined well, 6 to 7 seconds. Slowly add in the olive oil and adjust the salt to taste. Refrigerate until ready to use.
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