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Satisfy Your Kuro-osity

About the Event

KURO-OSITY - An Evening of Curious Flavors, Exceptional Cuisine & Camaraderie

Join us on October 8 for an exceptional evening at Kuro at Hard Rock Hotel & Casino Atlantic City.

Event Details:

• Date: Thursday October 8, 2026

• Price: $185

• Location: Hard Rock Casino Atlantic

• Time: 6:00 PM
• Dress: Business Casual with Chaine Decorations

This contemporary Japanese dining experience will begin with an elegant selection of passed bites, including crispy rice, Korean-inspired chicken skewers with samjang, and delicate vegetable tempura with lemongrass aioli.

The seated dinner continues with indulgent lobster toast, followed by a refined surf-and-turf course of caramelized U-10 scallops with yuzu kosho butter and herb crust, alongside prime striploin with truffle jus and garlic Hasselback potato. The evening concludes on a light, beautiful note with Japanese cotton cheesecake, lemon crème, and fresh fruit.

Set within KURO’s sleek, vibrant setting, this promises to be a memorable evening of exceptional cuisine, lively conversation, and the warm camaraderie that makes our Chaine gatherings so special. We look forward to sharing this distinctive culinary experience with you.

PLEASE PUT THE NAMES OF YOURSELF AND GUESTS IN THE COMMENTS BELOW.

We look forward to another unforgettable evening with incredible food, extraordinary wines, laughter, and the company of great friends. Cheers!

Vive La Chaine!

Dina Guzzardo
Bailli, Atlantic City

Event Schedule

APPETIZERS

Crispy Rice
Crispy Rice: Bite-size rice patties pan-seared to crispy perfection, topped with spicy tuna, scallion, and caviar. It’s savory, slightly spicy, and has a wonderful crunch with a tender middle.

Chicken Skewers with Samjang
Grilled chicken thigh on skewers served with Samjang, a Korean-style savory sauce made with fermented soybean and chili paste. It’s juicy and packs a nice bite of heat.

Vegetable Tempura with Lemongrass Aioli
Carrot, sweet potato, and asparagus battered and fried until crispy, accompanied by a creamy aioli to brighten the dish with fragrant lemongrass. The sweet potato adds a lovely natural sweetness, the carrot gives off a nice crunch, and the asparagus will surprise everyone!

PAIRING

The evening will begin with Pere Mata Cava, whose fine bubbles and bright, savory character provide a refreshing partner for the crispy rice, samjang chicken and vegetable tempura.

FIRST COURSE

Lobster Toast
A refined lobster preparation served on Japanese Milk Bread, combining sweet lobster meat with a creamy and savory Japanese-inspired tarragon aioli. It will feel indulgent but still light enough to begin the dinner.

PAIRING

With the lobster toast, we will serve Hakurakusei Junmai Ginjo from Japan’s distinguished Niizawa Brewery. Created as an “ultimate food sake,” it combines delicate fruit, refreshing citrus-like acidity and a remarkably clean finish.

SECOND COURSE - SURF

U-10 Scallops with Kosho Butter and Herb Crust
Two exceptionally large, premium sea scallops seared until caramelized. They’re finished with kosho butter—yuzu kosho, a Japanese citrus-chili condiment—giving the sweet scallops a buttery, bright, gently spicy finish, plus a crisp herb crust.

PAIRING

2009 Jean-Michel Guillon Santenay Blanc “Les Bras,” a richly developed White Burgundy selected for the scallops with kosho butter.

THIRD COURSE - TURF

5 oz Prime Striploin with Truffle Jus and Garlic Hasselback Potato
A tender, flavorful prime strip steak served with a luxurious truffle-infused pan jus. The Hasselback potato is thinly sliced almost all the way through, roasted so the edges become crisp, and flavored with garlic—an elegant steakhouse-style accompaniment.

PAIRING

2015 Cain Five, the celebrated Spring Mountain Bordeaux-style blend, paired with the prime striploin, truffle jus and garlic Hasselback potato.

DESSERT

Fluffy Cotton Cheesecake with Lemon Crème and Fresh Fruit
apanese-style cheesecake, which is airy, soft, and much lighter than classic New York cheesecake, almost like a cheesecake soufflé. The lemon crème brings a fresh tartness, while the fruit keeps the finish bright and not overly heavy.

Guest Attending

Name
Janice A. Gallagher +1
Craig S. Glick +1
Margaret LaManna +1
Sheila Shingles +1
Jacqueline Weitzner +2
Dennis Hayes +1
Aaron Cohen +1
Helene Hordes +1
Peter Caporilli +1
Cynthia A Mumma
Scott Strenger MD +2
Ted Lippman +1
Tom Knox +1
Dirk DaCosta +1
Tammy Perger +1
Frederick J. Kneble +1
Herbert Hartman +1

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