Prohibition - Behind the Velvet Curtain
Park Place Prime
1900 Pacific Ave, Atlantic City
Wed, Oct 23, 6:00 PM - 9:30 PM
$1 - $500 each
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Prohibition - Behind the Velvet Curtain
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Date and Time
Wed, Oct 23 at 06:00PM to 09:30PM US/EasternEvent has Passed -
Host
Chaine des Rotisseurs Atlantic City -
Price
$1 - $500 ea. -
Location
Park Place Prime
Bally's Atlantic City
1900 Pacific Ave
Atlantic City
NJ 08401 -
Dress Code
Business Casual / 1920's Attire (Optional) with Chaine Decorations -
Suggested Hotel
Bally's Casino Hotel AC -
Parking
FREE Self Park - With Coupon Provided -
Cancellation Policy
No Refunds -
Smoking
No
About the Event
Pssst… This ain’t no ordinary gathering. You’ve been handpicked for a secret evening of velvety indulgence at Park Place Prime, the swankiest new joint in Bally’s Atlantic City. On October 23, 2024, at 6 PM, we’ll be slipping you into a speakeasy-style fine dining affair that’s smoother than jazz and twice as bold.
And remember, if you ain’t got no password, you ain’t getting in! Don’t miss your chance to step into this night of velvet decadence.
About Park Place Prime
Bally's Atlantic City proudly reintroduces Park Place Prime, a contemporary steakhouse that pays homage to the establishment's rich history. With a menu featuring hand-cut prime steaks and outstanding seafood options, Park Place Prime will offer an unparalleled dining experience for even the most discerning food enthusiasts. The dining room has undergone a complete transformation, with rich, dark wood, brass accents, and custom-made crystal chandeliers creating a warm and sophisticated ambiance. This revitalized atmosphere ensures a luxurious and inviting dining experience that reflects Bally's commitment to excellence and celebrates its illustrious past.
Bally's Atlantic City proudly reintroduces Park Place Prime, a contemporary steakhouse that pays homage to the establishment's rich history. With a menu featuring hand-cut prime steaks and outstanding seafood options, Park Place Prime will offer an unparalleled dining experience for even the most discerning food enthusiasts. The dining room has undergone a complete transformation, with rich, dark wood, brass accents, and custom-made crystal chandeliers creating a warm and sophisticated ambiance. This revitalized atmosphere ensures a luxurious and inviting dining experience that reflects Bally's commitment to excellence and celebrates its illustrious past.
Sponsorships
As Bailli, I have been approached by many members over the past few months, expressing interest in how to help create even greater events via sponsorships. I am truly grateful for your enthusiasm and generosity. While sponsorship is in no way required, it is certainly greatly appreciated, and for those who wish to sponsor, I am offering the following opportunities:
- 1 x $300 for Pins
- 2 x $500 for Entertainment
- 1 x $300 for Photography
- 2 x $300 for Décor
- 2 x $100 for Printing
These sponsorships will help us continue to elevate the experiences for all our members and you will receive special recognition during the event. Please know that any support offered is entirely voluntary, and by no means expected. Thank you for your continued commitment to making our events truly special.
THANK YOU TO THE EARLY PURCHASERS WHO WILL RECEIVE A UNIQUE SURPRISE ON THE NIGHT.
Date: October 23, 2024, at 6pm
Location: Park Place Prime, Bally’s AC
Location: Park Place Prime, Bally’s AC
Price: $175 Members / $185 Non-Members
Sponsorships: Available
Keep an eye on your email for the secret password, that will be shared prior to the event, but keep it under your hat and see you on the inside.
Vive la Chaine!
Dina Guzzardo
Bailli
Chaine des Rotisseurs Atlantic City
Event Schedule
Appetizers
Manchego Cheese Bacon Wrapped Dates
On Hot Brick.
Golden Roasted Beet Caprese
Honeycrisp Apple, Beet Vinaigrette, Fresh Herbs.
Appetizers Wine Pairing
Rosé, Hampton Water, France.
This offers a fresh burst of cherry and red berry flavors, with an attractive rose perfume and a chalky mineral underpinning. The chalky smokiness is held in check by fresh acidity and savory herbs. Grenache, Cinsault, Mourvèdre and Syrah. Drink now. 100,000 cases made, 70,000 cases imported.
This offers a fresh burst of cherry and red berry flavors, with an attractive rose perfume and a chalky mineral underpinning. The chalky smokiness is held in check by fresh acidity and savory herbs. Grenache, Cinsault, Mourvèdre and Syrah. Drink now. 100,000 cases made, 70,000 cases imported.
First Course Wine Pairing
Pinot Gris, J Vineyards, California
This California Pinot Gris opens with delightful aromas of honeysuckle, tangerine and Kaffir lime leaf. This fruit-forward and layered palate has notes of ripe green apple, Meyer lemon and tart pineapple that blend with hints of florals and crisp minerality.
This California Pinot Gris opens with delightful aromas of honeysuckle, tangerine and Kaffir lime leaf. This fruit-forward and layered palate has notes of ripe green apple, Meyer lemon and tart pineapple that blend with hints of florals and crisp minerality.
Second Course
Scallop Carpaccio
Thinly sliced Diver Scallops Lemon Oil, Grapefruit, Cracked Black Pepper, Micro Green.
Second Course Wine Pairing
Sauvignon Blanc, Daou, Paso Robles.
Lovely and bright—a quintessential rendition of Paso Robles Sauvignon Blanc. Tantalizing aromas of grapefruit, pineapple, gooseberry and quince reveal floral impressions of lemongrass and acacia, all balanced by notes of lychee and wet stone.
Lovely and bright—a quintessential rendition of Paso Robles Sauvignon Blanc. Tantalizing aromas of grapefruit, pineapple, gooseberry and quince reveal floral impressions of lemongrass and acacia, all balanced by notes of lychee and wet stone.
Third Course
Filet Au Poivre
Filet Mignon Peppercorn Encrusted, Cognac Cream, Green Peppercorns, Spinach, Truffle Fries.
Third Course Wine Pairing
Red Blend, The Walking Fool by Caymus, Suisan Valley.
A silky scarlet red with luminous highlights, this wine opens with a lean earthiness—the scent of rustic wood mixes with sweet spice, a whiff of cigar box, dusty pavement and old leather, infused with garden ripe strawberries and cherries. The palate is smooth and lively, featuring flavors of juicy raspberry, the subtle tartness of cranberry, and notes of espresso and smoked meat. Underlying acidity makes this wine mouthwatering, while its tannins lend a gritty yet softly fine texture. On the finish: a trace of vibrant cranberry, luxurious cocoa and an extra kick of spice.
A silky scarlet red with luminous highlights, this wine opens with a lean earthiness—the scent of rustic wood mixes with sweet spice, a whiff of cigar box, dusty pavement and old leather, infused with garden ripe strawberries and cherries. The palate is smooth and lively, featuring flavors of juicy raspberry, the subtle tartness of cranberry, and notes of espresso and smoked meat. Underlying acidity makes this wine mouthwatering, while its tannins lend a gritty yet softly fine texture. On the finish: a trace of vibrant cranberry, luxurious cocoa and an extra kick of spice.
Fourth Course Wine Pairing
Chardonnay, Cambria, Katherine's Vineyard, Santa Maria, California.
This flagship Chardonnay is fermented in both stainless steel and barrels maintain its fresh flavors and aromatics while imparting texture and complexity. Each sip beckons another, with hints of vanilla and crème brûlée, complemented by notes of citrus and stone fruit. Beautifully balanced and vibrant, this wine is sure to convert any wine lover into a Chardonnay enthusiast.
This flagship Chardonnay is fermented in both stainless steel and barrels maintain its fresh flavors and aromatics while imparting texture and complexity. Each sip beckons another, with hints of vanilla and crème brûlée, complemented by notes of citrus and stone fruit. Beautifully balanced and vibrant, this wine is sure to convert any wine lover into a Chardonnay enthusiast.
Fifth Course
Classic NY Strip Steak
Wood Grilled, Lobster Medallion, Caviar Sauce, Haricots Verts, Poached Garlic Sauce.
Fifth Course Wine Pairing
Chianti Classico, Barone Ricasoli, Brolio, Tuscany, Italy.
Castello di Brolio is the estate's flagship bottle, bringing together Sangiovese (the Sangiovese di Brolio clone, to be precise) from higher altitude sites near the castle, planted on the three main soil types found here: macigno (sandstone), galestro and alberese. This 2020 has a balsamic nose, accompanied in the mouth by a rich concentration of sapid, tangy red and black fruits and beautifully silky tannins. Structured enough to age well but soft and approachable enough to enjoy immediately, this is a great all-rounder.
Castello di Brolio is the estate's flagship bottle, bringing together Sangiovese (the Sangiovese di Brolio clone, to be precise) from higher altitude sites near the castle, planted on the three main soil types found here: macigno (sandstone), galestro and alberese. This 2020 has a balsamic nose, accompanied in the mouth by a rich concentration of sapid, tangy red and black fruits and beautifully silky tannins. Structured enough to age well but soft and approachable enough to enjoy immediately, this is a great all-rounder.
Guest Attending
| Name |
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Robin S. Mintz +1
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Janice A. Gallagher +2
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Aaron Cohen +1
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Peter Caporilli +1
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Ted Lippman +1
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Dina Guzzardo +3
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Susan D’Alessandro +1
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Margaret LaManna +1
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Mark Callazzo +2
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Frederick J. Kneble +1
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Robert Hordes +1
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Royal Edward Klein +1
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Luis Guzman +2
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Robert A. Sabo, M.D. +1
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Jeanette Giemza
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Beth Ray
|
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Jacqueline Weitzner
|
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Eva Campbell +3
|
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LaRissa Renee Cronick
|
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Andrea Moss
|
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Lloyd D. Levenson +1
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Dirk DaCosta +1
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Juliet McDevitt
|
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Tammy Perger +1
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Lisa K. Johnson
|
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Danni Hewitt
|
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