In addition to our seafood night on Wednesdays, we’re doing fish and steak on Fridays. We have our own farm, so we pull a lot of produce from there. We’re making sure everything is local, fresh and made from scratch. Desserts go from a piece of cake on a plate to shot glasses full of desserts, more tasting-type portions, which is what’s going on in Atlantic City and Vegas.īasically, we’re emphasizing quality. We’ve gotten away from the warming pans and the typical thing you think of when you think of buffet. We also updated the menu to provide smaller, more modern presentations.
We have new pots, pans, tchotchkes, decor and flat-screen TVs with the Food Network playing on them. What’s new, food-wise, at Mystic Lake? We just launched a new buffet. Occupation: Executive chef, Mystic Lake Casino 2400 Mystic Lake Blvd.
