Sands Casino Executive Chef Victor Bock displays finished presentation during recent Lehigh Valley Food and Wine Festival. Bock is shown with Cheryl Sempa Radkiewicz, Food Editor of The Dunmorean, and Stacy Calles, Casino Executive Souschef. Calles is a graduate of Pocono Mountain School District and former Executive Chef of Emeril’s Chop House.

By Cheryl Radkiewicz

Continuing with great food events at the Sands Casino Resort in Bethlehem, each year the site features the Lehigh Valley Food and Wine Festival.  Thousands of people participate in the three-day event.  This year was no exception highlighted by over 30 restaurants serving favorite dishes and the grand opening of Emeril’s Fish House.

Some of the restaurants featured included:  187 Rue Principale, Aunt Wendy’s Kiffles, The Bayou, Bell Hall, Blue Grillhouse, Bravo! Cucina Italiana, Buddy V’s Ristorante,  Burgers by Emeril, Carnegie Deli, Centro, The Dime,  Emeril’s Chop House, Emeril’s Fish House, Fiesta Ole’, Grain, Hamilton Kitchen and Bar, Hampton Winds, Kome Fine Japanese Cuisine, Kupkake Kandi, Maxim’s 22, McCoole’s at the Historic Red Lion Inn, Melt, The Melting Pot, Mitzi’s Table, Momento, Sagra Bistro and Bar, Sette Luna, Sodexo, Steelworks, Torre, Twisted Olive, Two Rivers Brewing, The Villa, and Yianni’s Taverna.

Wine listings offered were Sparkling, Riesling, Chardonnay, Sauvignon Blanc, Pinot Grigio, Merlot, Cabernet Sauvignon, Zinfandel, Red Blends and St Supery from wineries around the world.

Sands Executive Chef Victor Bock, who oversees all 9 restaurants at the casino in addition to the banquet and conference centers,  wooed audiences with his cooking demonstration featuring  dishes from the new Emeril’s Fish House.

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Crisp Florida Red Snapper:

2 each  Red Snapper fillet (approx. 6 oz., skin on)
2 Tbsp. whole butter
Salt and pepper, to taste
1 cup mushrooms (morels, chanterelles or similar, based on seasonality)
6 each asparagus spears, peeled, blanched to garnish

Clean the filet removing all scales. Score the skin side with 2-3 cuts.  Melt butter in pan over medium-high heat.  Season filets with salt and pepper.  Sear, skin down,  for 5-8 minutes, until skin is crisp.  Turn and cook, flesh side, 3-5 minutes until firm.  Saute’ mushrooms and add.

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Lobster-Potato Hash:

2 Tbsp. butter
2 cups medium-diced potatoes, peeled and blanched
4 oz. Lobster meat (mixture of tail and claw meat)
1 Tbsp. shallots, minced
1 tsp. garlic, minced
3 Tbsp. bacon, small dice, house cured
1 Tbsp. parsley, chopped
3 oz. chicken stock
Salt and pepper, to taste

Melt butter in saute’ pan.  Add bacon and cook until crisp.  Add potatoes.  Saute’ lightly to carmelize.  Add garlic, shallots.  Add lobster meat and stock.  Cook until stock has reduced and meat is cooked.  Add remaining ingredients, adjust seasoning.

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Roasted Carrot Nage’:

1 oz. olive oil
3 carrots, large dice, peeled
1/2 onion, large dice
1 leek, large dice
1 celery rib, large dice
2 tsp. garlic, crushed
1 lemon, zested and juiced
2 bay leaves
Fresh thyme and parsley (in sachet)
4 oz. white wine
56 oz. vegetable stock
1 Tbsp. fresh dill, minced
Salt and pepper, to taste

Saute’ vegetables (carrots, leeks, celery, garlic, onion) lightly in olive oil, but do not carmelize, about 8-10 minutes.  Add liquid, sachet, and simmer for approximately 30 minutes.  Remove from heat, remove sachet.  Allow to cool slightly and puree’ in blender.  Strain through a fine sieve. Adjust seasoning and add minced fresh dill.

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Pickled Red Onion Salad:

1 red onion, thinly sliced
1 lime, zested, juiced
1 Tbsp toasted, sliced almonds
1 Tbsp. red bell pepper, julienned
Pinch of red pepper flakes
1 oz. olive oil
Salt and pepper, to taste

Combine all ingredients in mixing bowl.  Allow to marinate for 10 minutes, adjust seasoning and serve.

To Plate:  Place Lobster-Potato Hash into a ring mold in the center of the plate.  Pour warm carrot nage’ around the hash timbale.  Top with crispy- skinned snapper, asparagus and pickled onion salad.  Garnish with micro-lettuces, if desired.

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Sea Scallop Ceviche:

1 tsp. shallots, minced
1 tsp. red bell pepper brunoise
1 tsp. jalapeno, finely diced
1 tsp. green scallions, shaved
1 Tbsp. cilantro, chopped
3 tsp. olive oil
4 tsp. lemon juice
3 Tbsp. lime juice
3 Tbsp. orange juice
1 Tbsp. ketchup
1 tsp. minced garlic
3 tsp. parsley, chopped
Sea salt, to taste
8 oz. Sea Scallops
1 seedless watermelon, cut into planks
Lime, to zest

In a mixing bowl, combine olive oil, citrus juices, ketchup.  Add shallots, garlic, peppers, scallions, cilantro, parsley.   Pour this mixture over scallops and toss lightly.  Allow to stand for 10 minutes.  Serve over watermelon, garnish with lime zest.

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Tuna Poke:

6 oz. Sushi-grade Ahi Tuna
3 Tbsp. scallions, finely sliced
2 Tbsp. soy sauce
1/2 lime, juiced, zested
2 tsp. sesame oil
2 tsp. toasted white sesame seeds
Sea salt, to taste
1 English cucumber, cut into long julienne
Micro cilantro, to garnish

Dice tuna to 1/4 inch dice.  In mixing bowl, combine soy, sesame oil, lime juice, zest, sesame seeds.  Allow to marinate for 8-10 minutes.  Adjust seasoning.  Remove some marinade and tightly dress the cucumber noodles.  Place cucumber noodles on plate.  Top with tuna poke, garnish with cilantro.

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Mustard Glazed Shrimp:

8 (13/15) Shrimp, peeled, deveined,  tail off
1 Tbsp. whole butter
4 oz. Fox Hollow Mustard
2 oz. maple syrup
1 tsp. garlic, minced
1 tsp. rosemary, minced
Salt and pepper, to taste

In a saute’ pan, melt butter until just browned.  Add shrimp and saute’ until firm.  Add garlic, saute’ until tender.  Add maple syrup and mustard.  Allow to reduce slightly, then add rosemary.  Sauce should glaze the shrimp.  Adjust seasoning.  Serve with a goat cheese grit cake, if desired.   Note:  Try Chef’s Kitchen. Com for Fox Hollow Mustard.