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New chef at Mardi Gras

Mardi Gras Casino has brought in a new executive chef: It's Troy Bonghi, and with him comes a revamped Louisiana themed menu at the French Quarter Restaurant.

 Chef Bonghi began his career as a dishwasher in a Pennsylvania country club. While studying hotel and restaurant management at Pennsylvania State, Bonghi worked his way up from dishwasher to prep cook to chef’s assistant. He then studied culinary arts at the Indiana University of Pennsylvania, then moved to Boca Raton to extern at the Boca Raton Resort Club.

Next came Boca Country Club,  501 East, Shula Hotel and the Boca Raton Resort and Club.

For the new menu at the French Quarter Restaurant, Bonghi worked for two months with French Quarter co-workers to develop dishes that evoked the New Orleans theme by drawing on the mellow flavors found in many Creole dishes, a Mardi Gras press release says.

Favorites of his include shrimp and grits, which feature shrimp dredged in blackened seasoning and flavored with a drizzle of Jack Daniels infused BBQ sauce, Carolina Plantation stone ground grits, and fresh collard greens, as well as the braised short ribs which are served with a reduction of the braising liquid infused with Jack Daniels, mashed potatoes and carrots.

Shrimp po-boys are served in the authentic New Orleans manner. Fried shrimp piled on a toasted French baguette with lettuce, tomato and the addition of Old Bay Remoulade sauce. Additional New Orleans favorites include muffaletta sandwiches, crawfish etouffee, shrimp jambalaya and crab cakes.

Bonghi resides in Boynton Beach with his wife, Nadia, and their 4 year old daughter, Camila. 


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