Southern Gaming and Destinations | September 2015

2 015 C A S INO D IN ING GU IDE : T OP S OU T HE R N S E N S AT ION S

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SEPTEMBER/OCTOBER 2015 Vol. 17, Issue 5 SOUTHERNGAMING.COM

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ANDREW ZIMMERN and the Culture of Food PAGE 6

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LETTER

from the Publisher

UP FRONT with G. DOUGLAS

PUBLISHER

Bisig Impact Group CHIEF EXECUTIVE OFFICER

Larry Bisig

ultimate creators of cuisine. We are excited to announce the winners of our Ultimate Tastemaker competition on page 16. After a lot of great recipes, garnering thousands of votes, Chef Gary Riley from Sam’s Town Casino in Tunica, Mississippi will bask in the glory of being the 2015 Culinary King of the South.

Check out the overview on Chef Riley, then make sure you make a visit and let him know you saw him in Southern Gaming!

We all know casinos do a great job when it comes to taking care of their customers.

Usually comps such as room upgrades, free drinks or other player perks do the trick, but ultimately, it is customer service with a smile that makes guests feel welcome and appreciated. If the properties can do this, and keep their customers happy, they will reciprocate by coming back time and time again. One of the best ways to a gambler's heart, is through their stomach! Offer a comped meal or buffet, and a gambler just might be indebted to your property forever!

Knowing this has really raised the bar for casinos to step up their culinary departments.

Today, you will find some of the best fine dining establishments and bountiful buffets located just steps away from where you hit your last jackpot. So, what did your friends at Southern Gaming do about it? We hit the road to discover the best menu items at some of the top casino restaurants in the South.

Whether it is an appetizer, entrée or dessert, we hope you will enjoy these suggestions as much as we did!

While the dining guide spotlights the finished product displayed as edible art on a plate, the magic really happens long before restaurant guests ever pick up their menus. From menu compilation to kitchen prep for the dinner rush, the chef 's who make it happen are the 2

| SOUTHERNGAMING.COM

Also in this issue is an exclusive interview with Bob Elliston from Breeders’ Cup. The Breeders’ Cup is the Super Bowl of horseracing, but is of 13 divisions over two days of elite horseracing. This year’s Cup will be held at the historic Keeneland Racecourse in Lexington, Kentucky, on October 30th and 31st and promises to be one of the most memorable ones to date. We caught up with Breeders’ Cup VP & Chief Operations Officer, Elliston, who shared how the community has embraced the event, some of the new and exciting wagers and opportunities available for horseplayers this year and more. Check out the interview on page 20 and be sure to tune in for the thrill of horseracing!

As always, keep spreading the word about The Comps Club by Southern Gaming.

We added The Fitz Casino in Tunica to the coupon offerings so when you combine that with the others, it’s a serious bargain! For just $29, you will get six issues of Southern Gaming magazine and six member coupon paks loaded with various coupons to casinos and racetracks throughout the South. For more information, check out TheCompsClub.com.

Good luck with your casino adventures and remember, if you can’t be good…be lucky!

PRESIDENT & CREATIVE DIRECTOR

Chip Dumstorf GENERAL MANAGER

G. Douglas Dreisbach MANAGING EDITORS

Lauren Reisdorf Joseph Grove ACCOUNTING

Peggy Harris CONTRIBUTING AUTHORS

Linda Boyd Phil Hellmuth, Jr. Terry Parrett Frank Scoblete Henry Tamburin Eric Floyd G. Douglas Dreisbach Jada Durden Letters to the editor, address changes and other correspondence should be sent to: SOUTHERN GAMING AND DESTINATIONS

640 South Fourth Street Louisville, Kentucky 40202 (502) 583-0333 Fax (502) 583-6487 e-mail: editor@southerngaming.com The goal of this publication is to help drive awareness of the ever-growing popularity of the gaming industry and to assist gamers in enjoying their gaming experience to the fullest.

Southern Gaming and Destinations is published for those who seek the best in gaming and in life, and is produced bimonthly by Bisig Impact Group of Louisville, Kentucky.

Copyright 2014 by Bisig Impact Group. All Rights Reserved.

This publication is printed by Publisher’s Printing Co., Inc. of Shepherdsville, Kentucky. Postage is paid in Lebanon Junction, Kentucky.

Opinions of columnists are those of the authors and do not necessarily reflect the views of the publisher, nor does Southern Gaming and Destinations assume liability for claims of advertisers.

POSTMASTER: Send

G. Douglas Dreisbach GENER AL M ANAGER

address changes to Southern Gaming and Destinations, 640 South Fourth Street, Louisville, Kentucky 40202.

CONTENTS 20 Breeders’ Cup

ON THE COVER

in the Bluegrass

6 Andrew Zimmern

& the Culture of Food As host of the popular TV show, Bizarre Foods, Zimmern explores the relationship between food and different cultures around the world.

FEATURE ARTICLES

9

Check out our exclusive interview with Bob Elliston, chief operation officer of the Breeders’ Cup.

26 Profile of a

Professional Gambler Wayne Allyn Root is truly one-of-akind. He is a professional gambler, a political analyst, an author, and a highly sought public speaker.

36 A Day in the Life of

a Casino Bartender

The 2015 Casino Dining Guide This year’s Casino Dining Guide highlights some of the top dishes you can find at casinos throughout the region.

The culinary culture of the south runs deep and comfort food has stepped up to the plate with these gourmet menu selections.

16 Southern Gaming’s

A good bartender is a lot of things to different people- a joke teller, a shrink, an advisor, a best friend, and of course, a dispenser of adult beverages.

TIPS & COLUMNS 28 Seven-Card Stud

HIGHLIGHTS & HOTSPOTS 18 Riverview Buffett at Rising Star Casino Just in time for the dining guide, get the latest from the Riverview Buffett.

22 Arkansas: More Than Just Your Gaming Destination See what else the Natural State has to offer!

24 Festival Fever Hits Shreveport-Bossier City Festival Fever is spreading throughout the South, which means one of Southern Gaming’s favorite destinations, Shreveport-Bossier City, Louisiana, is raring to go.

18

Eight or Better The Time to Throw Away your Big Pairs

Culinary King of the South

It was a close race, but after 3 rounds of voting and thousands of votes, Gary Riley from Sam’s Town Hotel and Gambling Hall was crowned this year’s Culinary King.

29 Gambling Strategy Learn Poo-Bach’s Hot-Hand Strategy

30 Video Poker Playing the Odds

31 Blackjack

6

Traditional vs. Modern Ways to Learn Basic Strategy

32 Horseracing Scared Money Doesn’t Win

20 Find us on Facebook

@SouthernGaming SOUTHERNGAMING.COM

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FACTS & FUN

DID YOU KNOW

1 2 3 HOLLYWOOD STARS MARTINI Offered at Hollywood Casino's Fairbanks Steakhouse in Tunica, Mississippi, this twist on a classic cocktail will hit the spot. Enjoy a delicious blend of “the spirit of the south.”

?

AMERICANS EAT APPROXIMATELY HOW MANY BOWLS OF SOUP EACH YEAR? A. 50,000 B. 100,000 C. 6 billion D. 10 billion

WHAT WAS THE MOST POPULAR APPETIZER ORDERED IN RESTAURANTS IN 2013?

A. Calamari B. Mozzarella Sticks C. Spinach and Artichoke Dip D. Chicken Wings

WHERE DID THE CONCEPT OF AN ALLYOU-CAN-EAT BUFFET ORIGINATE?

4 5

HOW MANY AMERICANS IDENTIFY APPLE PIE AS THEIR FAVORITE? A. 10 million B. 22 million C. 36 million D. 53 million

HOW MUCH FOOD DOES AN AVERAGE PERSON IN THE U.S. EAT IN A LIFETIME? A. 26 tons B. 35 tons C. 47 tons D. 68 tons

1. D-10 billion, 2. A-Calamari, 3. B-Las Vegas, 4. C-36 million, 5. B-35 tons

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A. China B. Las Vegas C. Louisiana D. Texas

Ingredients 1 Oz. Cathead Vodka

$25,000

1/2 Oz. Blue Curacao 1/2 Oz. Raspberry Liqueur

The price of the world's most expensive dessert. It’s a chocolate sundae with the most expensive varieties of cocoa along with edible 23-karat gold, in an edible golden goblet.

1/2 Oz. Sweet & Sour Twist of Lemon

Directions In Martini Glass (preferably chilled) add Sweet & Sour Mix. then, over the back of a spoon for layering, add the Raspberry Liqueur, then Blue Curacao and Vodka as the top layer. Garnish with a Lemon twist and enjoy!

22.2%

60,000 The number of pounds of shrimp consumed, per day, in Las Vegas, higher than the rest of the nation combined.

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115,400

The number of employed chefs and head cooks in the US in 2012.

The percentage of casino revenue that comes from food and beverage.

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ANDREW ZIMMERN and the Culture of Food

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SOUTHERNGAMING.COM

IF YOU WATCH TELEVISION any night of the week,

you’re likely to come across a few food shows. Whether it is Guy Fieri checking out a local diner, or Rachel Ray using some Extra Virgin Olive Oil to create something incredible, the options are plentiful and the ratings are at an all-time high. One pioneer in this food show craze is a man by the name of Andrew Zimmern. He is the host of several popular series including Bizarre Foods with Andrew Zimmern, and the new spin-off, Bizarre Foods: Delicious Destinations.

Born and raised in New York, Zimmern began his culinary adventures at the age of 14, working in some of the finest restaurants in city. He attended college and trained as a professional chef. In 2006, Zimmern’s show, Bizarre Foods debuted on the Travel Channel, and the rest is history.

So today, at the age of 54, you could say that he is well traveled and seasoned for whatever Bizarre Foods and Delicious Destinations have in store for him. He has traveled the globe learning about food and the relationship it has to the culture in different areas.

When asked where some his favorite places to travel for good food were, he replied, “Hong Kong and Chengdu have insanely great Chinese food. Syria has pure undiluted Middle Eastern cuisine that makes your toes curl. New York City is the greatest food town on Earth. I love Venice because eating a seafood meal at Al Covo or Al Fiore, and then walking back to the hotel is my idea of a great night. San Francisco has an inventive and radicalized food spirit that exists nowhere else.

And Lapland in Northern Finland is great because the New Scandinavian Cuisine is, at its roots, the best.” Definitely places to add to your foodie bucket list!

" WHEN IT COMES TO DECIDING WHICH DESTINATIONS WILL BE FEATURED ON HIS SHOWS, IT ULTIMATELY COMES DOWN TO WHAT INTERESTS ZIMMERN"

To date, he has produced over one hundred episodes and traveled to thirty two countries, bringing his audience an idea of how food changes within cultures around the world. “Food cultures around the world are ver y different,” said Zimmern in an interview with the Travel Channel. “For example, we (America) are the only culture in the world to rip the heads off shrimp and eat them without the head, but really that’s where all the flavor is. So we eat for speed and convenience. If you eat shrimp in Japan, they trim the tails with scissors, arrange them on a plate and serve the heads as a second course to call out their importance.

You learn the nature of Shinto and respect in their culture.”

When it comes to deciding which destinations will be featured on his shows, it ultimately comes down to what interests Zimmern, and what he feels he can showcase that will educate and entertain his audience. “For example, look at Syria, no one ever goes there. So no one is telling the stories about the Syrian people's relationship to food and culture. No one. Same in Cuba. In both cases, we were the first show of our kind to tell those stories,” he said.

In the end, Andrew Zimmern is an average guy doing what he loves, and he doesn’t seem to be slowing down anytime soon. When he isn’t shooting shows for the Travel Channel, he stays busy keeping up with his website, AndrewZimmern.com. He keeps audiences up-todate with the latest trends in food and travel, and shares stories from the road and everyday foodie topics in his free podcast, Go Fork Yourself.

Zimmern is also a regular at some of the biggest food festivals in the country, including the Music City Food & Wine Festival held September 19-20 in Nashville, Tennessee. At the event, he will join other top chefs for cooking demo’s, discussion panels and the always popular meet and greet parties. For information and tickets on the event, check out MusicCityFoodandWineFestival.com.

ANDREW ZIMMERN’S 10 TRAVEL ESSENTIALS: 1. My iPad, iPhone 4 and Lenovo x300, so I can stay connected.

2. Framed picture of my wife and son.

3. A buck pocketknife and multi-tool.

4. Buff cloth neck gators to pull over my head on planes to stay warm.

5. Back-up paperback in case iPad battery runs low.

6. A stack of at least 10 New Yorker magazines that I haven't read.

7. A half dozen Tag Heuer and ToyWatch Company watches. I love them!

8. Nikon 300 and 700 9. Flip HD recorder 10. Kiehl's Facial Fuel skin products. It's the best!

Some of his more popular southern stops include Atlanta, New Orleans, F lor ida Ke y s, Na shv i l le a nd Louisville. Most recently, he visited Memphis, Tennessee to check out the famous Gibson’s Doughnuts, Central BBQ and Rendezvous among others.

Are you A high roller?

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increase your gaming odds by subscribing to Southern Gaming and Destinations magazine, your complete guide to casinos and travel throughout the South. hit the jackpot with tips and insights from our esteemed gaming experts, and plan your trips with our property reviews. with a premium subscription, you also become a member of our comps clubtm, which provides up to $1,000 in special offers and discounts.

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AMAZING APPETIZERS, ENTICING ENTREES AND DELECTABLE DESSERTS

More and more, casinos are not merely destinations to lay down chips and push pretty buttons. As operations continue the battle for your disposable income, they’re finding three weapons they've wielded all along to be especially powerful: the knife, the fork and the spoon. The ultimate victor, of course, is you.

APPETIZERS ENTREES DESSERTS

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Dining Guide

APPETIZERS

BAYOU LA BATRE CRAB CAKES/$19 BR Prime at Beau Rivage Resort & Casino Guests order this eloquent starter to capture the essence of Gulf Coast cuisine. It is only caught upon order and then delivered directly to BR Prime.

Sitting atop house-pickled cucumbers, the crab cakes are served with spicy remoulade and herbs.

FRIED GREEN TOMATOES WITH LUMP CRAB/$10.99 Bourbon’s BBQ & Steaks at Ameristar Casino Vicksburg Crispy fried tomatoes are topped with meaty lump crab and adorned with creamy hollandaise sauce.

BAKED LOBSTER MAC ‘N’ CHEESE/$15 1875: The Steakhouse at French Lick Resort & Spa Lobster and spiral fusilli pasta with a creamy three-cheese blend topped with herbed breadcrumbs and parmesan cheese.

GUMBO/$10 Coast Restaurant at Beau Rivage-Biloxi This delish stew owes it heritage to Louisiana foodies from the 1700s, and the iteration at Coast Restaurant honors its history at the state’s official dish.

CHAR-BROILED OYSTERS $14 PER DOZEN BT Steakhouse at Boomtown Biloxi What better way to enjoy Gulf Coast cuisine than to dine on fresh oysters right out of the gulf. These flavorful char-broiled oysters come served Rockefeller, casino or garlic parmesan of your choice.

GULF OYSTERS/$15 Phillip M’s at Pearl River Resort These mollusks are prepared fresh and filled with jumbo lump crabmeat, glazed and finally topped with chives and Cajun seasoning.

MIGNON’S CRAB & LOBSTER CAKE/$15 Mignon’s Steak & Seafood at Palace Casino Resort With only the freshest crab and lobster meat used as a starting point, these patties are spiced just so with Bell Pepper and Béarnaise sauce and browned to perfection.

KING CRAB AND SWEET CORN BISQUE/$12 Thirty Two at IP Casino The seafood greatness of the Alaskan red king crab shines in the contrast with the sweetness of the shoepeg corn and the shaved winter truffle.

GRILLED COLOSSAL SHRIMP COCKTAIL/$16 Sinclair’s Restaurant at French Lick Resort Who you callin’ “shrimp”? These colossal shrimp live up to their name and earn a place in our competition smothered in avocado pico de gallo and cilantro-lime chili sauce.

OYSTERS ROCKEFELLER/$11 Wellington’s Steakhouse at Rising Star Casino Land and sand meet at the intersection of goodness when the regional fave is served with maple pepper bacon then boosted with hollandaise sauce, spinach and boursin cheese.

BOGART’S SHRIMP/$12 Bogart’s Steakhouse at Hollywood Gulf Coast This tasty start begins with deep-fried blue crab claws and kicks up the volume with Cajun remoulade.

BAKED CRAB & PIMENTO CHEESE GRATIN/$16 Fairbanks at Hollywood Casino Tunica Creamy lump crab meat crusted with perfectly baked pimento cheese make this starter a stand-out in its own right.

SEAFOOD AU GRATIN/$15 Bogart’s Steakhouse at Hollywood Gulf Coast What’s not better when it’s au gratin?

Here, exquisite gulf shrimp, crab and crawfish and drenched in a creamy parmesan sauce.

CORNMEAL FRIED OYSTERS/$14 Fairbanks at Hollywood CasinoTunica Just because the item is simple doesn’t mean it’s not capable of greatness.

Start with the best oysters, coat in the texture and sweetness of cornmeal, and fry just so—well, that’s a great way to start off just about any meal.

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C A S I N O

Dining Guide

ENTREES

ANDOUILLE CRUSTED SEA BASS/$38 Thirty Two at IP Casino The seafood favorite leverages corn and crawfish maque choux against green onions and lemon beurre blanc to create the perfect backdrop for the fish’s natural flavor.

DOMESTIC GROVE LAMB RACK/$42 Thirty Two at IP Casino This earthy favorite builds on Provencal crust with house-made merguez sausage, and adds fava beans, roasted red peppers, wild mushrooms, sauvignon blanc and lemon thyme lamb jus lie. The result? Delight.

SEARED GEORGE’S BANK SCALLOPS/$38 Thirty Two at IP Casino Based on the ingredients list along, this dish ought to please: sauce vin blanc, with arugula purée, heirloom grape tomatoes, fennel fronds, micro chervil and cucumber pearls tossed in Meyer lemon oil.

FILET/$42 FOR 8 OZ. CUT, $50 FOR 12 OZ. CUT BR Prime at Beau Rivage Resort & Casino Broiled to perfection, this steakhouse favorite melts in your mouth. Guests say they can cut it with a butter knife.

The house-made, salt-and-pepper-blend seasoning mix rub is perfectly complimented with a garnish of tomato fondue and slow oven-roasted yellow tomato and fresh herbs.

PECAN SMOKED RIBS/$20 FOR HALF SLAB, $26 FOR FULL SLAB Coast Restaurant at Beau Rivage-Biloxi Wood from the pecan tree imparts a lighter flavor than, say, hickory or mesquite. The taste is nutty and almost sweet, and this dish puts those characteristics to full barbeque goodness.

JUMBO GULF SHRIMP & GRITS/$31 Coast Restaurant at Beau Rivage-Biloxi With mushrooms, scallions and bacon to add complexity, this entrée brings together two staples of the Southern coastal diet in one hearty offering.

The savory variety and textural spectrum make it a complex dish that satisfies one simple goal: to leave you feeling full.

PO’ BOYS/$15 Coast Restaurant at Beau Rivage-Biloxi Event at an affordable $15, there’s nothing “poor” about this traditional New Orleans favorite. The best of breads and meats can be ordered up to provide a dish that satisfies at once the desires for great taste and for authenticity.

Diners can take their choice of shrimp, oyster, crabmeat or cheeseburger.

FAIRBANKS SEAFOOD PASTA/$41 Fairbanks at Hollywood Casino Tunica With your choice of meaty lump crab, sea scallops or shrimp, just about anyone can find a reason to have lotsa this pasta.

CHEF’S COLLECTION/$55 Mignon’s Steaks & Seafood at Palace Casino Resort Delmonico gulf shrimp, bacon-wrapped sea scallops served with garlic and truffle mashed potatoes and fresh asparagus. The potatoes alone make this entrée worth a try, but the shrimp and scallops are stand-outs in a region where seafood menu items abound.

NEW ORLEANS STYLE GUMBO/$10 Bourbon’s BBQ & Steaks at Ameristar With shrimp, chicken, andouille sausage and white rice, this gumbo takes full advantage of the opportunities for creativity in this heritage dish.

BBQ PLATTER/$20 Bourbon’s BBQ & Steaks at Ameristar The classic surf ‘n’ turf crafted to perfection. Start this feast off with a half rack of barbecue baby backs, dive into garlic herb grilled shrimp and finish this meal fit for a king by sinking your teeth into the beautifully smoked Andouille sausage.

CAJUN PASTA/$17 Bourbon’s BBQ & Steaks at Ameristar Heat things up with bronzed chicken breast, shrimp, and smoked Andouille sausage mixed with onions and sweet peppers served over penne pasta and topped with a spicy cream sauce.

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Dining Guide

DESSERTS

CINNAMON ROLL BREAD PUDDING/$6 Half Shell Oyster House at Hard Rock Hotel & Casino–Biloxi The name of this dessert just very well may contain our favorite four words in the English language. Put together in one recipe, however, they certainly make for one of our favorite desserts. Homemade bread pudding made with cinnamon rolls, cranberries and pecans. Topped with homemade spiced rum sauce.

TIRAMISU/$9 Wellington’s at Rising Star Casino & Resort–Rising Sun Here, the Italian delicacy features Lady Fingers soaked in espresso and Mascarpone cream with a fine Dutch cocoa.

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KENTUCKY LEMON MERINGUE PIE/$7 19 Steak & Seafood at Belterra Casino Resort When people associate Kentucky with a dessert, it’s usually the straight-fromheaven Derby Pie. You’ll add another favorite from the Bluegrass State when you order this tangy fresh lemon curd, served chilled in a flaky butter-pastry crust and flamed with limoncello.

BLACK SKILLET APPLE CRISP/$9 Bourbon Street Steakhouse & Grill at Southland Park Gaming & Racing Cinnamon spiced tart apples on a short crust dough are topped with a sweet crumble topping and baked in a cast iron skillet. Served warm with vanilla bean ice cream. Better yet: It’s made to share!

TABLESIDE BANANAS FOSTER FOR TWO/$16 Thirty Two at IP Casino To make their version of this dessert classic, the chef starts with sweet, fresh bananas and adds a citrus rum sauce before introducing ice cream to the mix.

SEVEN LAYER RED VELVET CAKE/$8 Twain’s Steakhouse at Sam’s Town-Tunica Seven layers of delicious velvet cake covered in a cream cheese icing make for one towering inferno of awesomeness.

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CHEF GARY RILEY ABOUT CHEF GARY RILEY Chef Name: Gary Riley Restaurant Name: Twain’s Steakhouse Property Name: Sam’s Town Hotel and Gambling Hall Recipe Name: S tacked Seared Sea Bass with Crab Cake and Scallop Why Chef Chose This Recipe/Why It Should Win: “You just can’t go wrong with the combination of Seafood.”

CHEF GARY RILEY

b eg a n h is culinary career in Las Vegas at the Famous Stardust Casino at the age of 23. Now, 41 years later, he still enjoys preparing worldclass meals for people who love good food and having a good time. Since joining Sam’s Town, he has helped further establish the property as a local and not-so-local great place to order traditional southern food.

His commitment to quality and variety shines through the menu offerings.

"As a kid I loved food," he said in one interview. “Being a chef was the closest thing to working in a pie factory and that was my dream when I was a kid”.

When asked why he chose to compete with this item, his answer was as simple as the list of ing redients is ornate: “You just can’t go wrong with the combination of Seafood,” he said.

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RECIPE

STACKED SEARED SEA BASS WITH CRAB CAKE & SCALLOP

INGREDIENTS:

DIRECTIONS:

• 4 each Sea Bass (3” Round x ½” Thick) Skin Off • 4 each Crab Cake (2 ¼” Round x 3/8” Thick) • 4 each Sea Scallops Dry Pac • 1/5 cup Olive Oil with Salt & Pepper • Flour for dusting crab cakes • 1 Bunch microgreens to garnish • ¼ cup each, diced onion & celery • 1 lb. lump crab meat • 1 egg • ½ teasp Old Bay seasoning • 1/3 cup panko bread crumbs • 1 tblsp garlic minced • 1/3 cup mayonnaise • ½ teasp lemon zest • ½ tblsp fresh basil • ¼ cup each, red & green bell pepper • ¼ kernel corn chopped • 1 tblsp fresh parsley chopped • ½ tblsp Worcestershire sauce • 1/3 cup green onion • ½ cup chardonnay • ¼ cup shallots chopped • ½ cup heavy cream • 3 tblsp butter • Salt & pepper to taste

1. Place a little olive oil in a nonstick skillet on medium high heat.

2. Season sea bass & scallops, sear each side to medium.

3. Add more oil to pan & dust crab cake with flour & sear each side to golden.

4. Apple banana beurre blanc: add wine, shallots, Fiji apples & banana, reduce by 1/3. Remove heat & whisk in butter.

Strain & serve.

5. place the apple & banana beurre blanc ½ inch around where you place the sea bass down on the serving dish. Stack crab cake on sea bass then top with scallop, drizzle sauce over scallop and garnish with microgreens.

6. In a heavy skillet add wine, shallots; reduce by ¾. Then add cream and reduce by ½.

7. In a sauté pan melt 2 tbsp. butter; add onions, peppers, celery & sauté for 5-6 minutes on high heat.

8. Reduce to medium; add lemon zest, basil, mayo, Worcestershire, parsley, green onion, egg, salt & pepper, and mix well.

9. Add crab meat to wine reduction, gently mix, & make four equal balls; Press into ¼”- ½” thick patties, add bread crumbs; sauté in butter until each side is golden.

THE RUNNER UP CHEFS

"IN ALL OUR YEARS OF HOSTING THIS COMPETITION, WE’VE NOT SEEN SUCH A HARD-FOUGHT AND CLOSE CONTEST. WE ENCOURAGE ALL OF OUR READERS TO PUT THESE RESTAURANTS ON THEIR MUST-EAT LISTS AND ENJOY ALL OF THE INCREDIBLE DINING OPPORTUNITIES THESE CASINOS HAVE TO OFFER."

CHEF

Chuck Subra

CHEF

Stephen Morgan

– G. DOUGLAS DREISBACH SOUTHERN GAMING

CHEF

James Shields

TROPICANA EVANSVILLE

IP CASINO, RESORT AND SPA

PARAGON CASINO RESORT

Louisiana BBQ Shrimp with Grits

Medallions of Beef, “Hunter’s Style”

New Orleans-Style BBQ Shrimp

Savor the taste of New Orleans when you experience cuisine from Chef Chuck Subra.

His training began under Master French Chef Rene Bajeux at Rene Bistrot.

Chef Stephen P. Morgan has prepared incredible fare for IP Casino Biloxi for 10 years, which is just one third of a threedecade career.

Chef Shields was a top graduate and leader of the culinary team at the Culinary Institute of America and has more than 20 years' experience in the culinary field.

He has held the position of Executive Chef at several large properties in the New Orleans area. "I'm happy to be back at Paragon," Shields said. "We have many wonderful plans for the dining options at the resort, and I'm looking forward to sharing my passion for the culinary industry with our guests."

Learning Bajeux's "cooking of the earth" philosophy, Chef Chuck was able to develop his passion for using local, fresh and seasonal ingredients and cooking techniques indigenous to the Gulf Coast.

As a native Louisianan, he has always been an advocate of the seafood community. He said he chose this recipe for Shrimp and Grits because it was one of the first dishes he introduced to his menu as Executive Chef in 2004.

TO GET THESE RECIPES, visit

Morgan, who enjoys spending time on the water as much as he does preparing delicious entrees based on its bounty, spent time donating his cooking talent after Hurricane Katrina walloped the region in 2005.

He submitted this particular item because of how well it pairs the mushroom flavors with those of the beef. He recommends Italian red wines as a perfect compliment to the entrée.

Interestingly, Shields is also a trainedand-certified ice sculptor.

SouthernGaming.com/Tastemaker.

SOUTHERNGAMING.COM

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Riverview Buffet RISING STAR CASINO RESORT RISING SUN, INDIANA

Just in time for this year’s Casino Dining Guide, we are excited to br the latest on the Riverview Buffet at Rising Star Casino Resort, locate Ohio River just a short drive from Cincinnati, Ohio.

ring you ed on the

RIVER VIEW BUFFET RISING STAR CASINO

We all know that most buffets will overwhelm you with bountiful displays of just about anything you can imagine–and digest. This is also true at Riverview, but with themed cuisine specialties changing nightly and a touch of home cooking, guests can visit multiple times and never have the same meal! The constants are the quality of food, the cleanliness, and the service.

The 300-seat dining room area provides plenty of space between tables and is located near the food station which includes daily staples of a salad bar, and the Italian station, featuring made to order pastas, pizza and other favorites. Also featured nightly are the prime rib, roasted turkey, grilled steak, barbecue ribs and one of the most popular items, Homemade Fried Chicken prepared daily using a special smooth breading that isn’t overpowering, yet not too bland.

Other house favorites include Homemade Mac & Cheese, made daily with a variety of cheeses, spices and herbs, and, if you are in the mood for soup, you won’t be disappointed with the New England Clam Chowder that is made from scratch, as are all of the soups.

One of the unique features of Riverview Buffet is that each night features different themes for cuisine that keep the menu fresh and guests coming back for more.

Mondays feature an Asian theme with favorites including chicken fried rice, pot stickers, general Tso’s chicken and more. Don’t miss T-bone Tuesdays, Latin Fiesta on Wednesdays, and Mid-west BBQ on Thursday, serving a variety of ribs with different rubs served with house made sauce.

If you are a seafood lover, be sure to stop by on a Friday or Saturday for the Fisherman’s Wharf and the Reef & Beef featuring unlimited Crab legs prepared Cajun style or traditional, roasted salmon with a lemon cream sauce and mouthwatering fried oysters that are exclusive to Saturdays.

In the end, you can never go wrong with a casino buffet.

But at Riverview, you will get that special feeling of home cooking at a fair price. We recommend you give it a shot.

For more information, visit RisingStarCasino.com or call 1-844-STARPLAY. Plus…the property will match your tier status from other casinos on your first visit…so what are you waiting for! Tell them Southern Gaming sent you!

One of t he unique features of Riverview Buffet is that each night features different themes for cuisine that keeps the menu fresh and keeps the guests coming back for more.

WEEKLY

SPECIALS MONDAY Southern Comfort 5pm-8:30pm TUESDAY T-Bone Tuesday 5pm-8:30pm WEDNESDAY Latin Fiesta & more...

5pm-8:30pm THURSDAY Midwest BBQ Night 5pm-8:30pm FRIDAY Fisherman's Wharf 4pm-10:00pm SATURDAY Reef & Beef 4pm-10:00pm SUNDAY Grand Dinner Buffet 4pm-8:30pm

Prices range from $19 - $27 for the weekend seafood offerings.

Breakfast hours are 8:00 am – 11:00 am. Lunch hours are 11:30 am – 2:00 pm. Dinner hours are Sunday thru Thursday 5:00 pm – 8:30 pm and Friday & Saturday hours are 4:00 pm – 10:00 pm.

K E E N L A N D R AC E C O U R S E Lexington, KY

BREEDERS' CUP IN THE

Bluegrass B

by

G. DOUGL AS DREISBACH

ob Elliston has a long history in the horseracing business. Serving as president and CEO of Turfway Park in Kentucky for over a decade, he became the chief operating officer of the Breeders’ Cup in 2012. Since then, the unprecedented growth and popularity of the Breeders’ Cup has really shaped the two-day spectacle as the Super Bowl of horseracing. This year, the Breeders’ Cup will embark on the historic Keeneland Racecourse in Lexington, Kentucky, for the first time ever and return to where its founder, John Gaines, originated the concept in 1984. We caught up with Elliston to talk about the excitement surrounding the event and its return to its birthplace.

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Q

The Breeders’ Cup represents the best of horseracing competition in the world, boasting unprecedented wagering on the races. To what can you attribute the popularity and success of the program?

A

Given that we are only thirty two years old, to see the growth has been great. Building from just one day of racing at Hollywood Park in 1984, $10 million in purses and $19 million in handle, to today’s numbers of $26 million purses and over $160 million in handle, is outstanding. It is also one of the most anticipated dates on the racing calendar rivaling the Kentucky Derby, the Arc and other elite racing days. Combine that with twelve hours of national coverage on NBC and there becomes a real sense of excitement about it all. And, to serve horseracing fans a second season of horseracing, similar to the Triple Crown in the first half of the season, is really laudable and where we want to continue to build.

Q A

How has American Pharoah contributed to the excitement of horseracing and more specifically, this year’s Breeders’ Cup? When we watched the Whitney Stakes at Saratoga (August 8th), it was apparent that the depth of the race represented just about every big East coast horse, and with the exception of American Pharoah, and a couple of other West coast horses, you pretty much had the Breeders’ Cup Classic right there. You could really sense the excitement about the Classic division this year and we look forward to that leading right into the $5 million Classic in Lexington this year.

Q

Keeneland is the smallest track ever to host a Breeders’ Cup. How was the idea of Keeneland brought up and what led to the final decision to make it happen?

A

We thought it seemed odd that it took thirty two years for the Breeders’ Cup to come to the place it was founded. But, in reality it is a further testament to the evolution of the event itself. After evaluating more about what the event meant, we discovered that while most sporting events measure success by how many bodies they get in the doors. We are a bit different. We host the very best horseracing in the world, in thirteen different divisions. So, our goal is to make the very best racing experience from every perspective and that does not always necessarily relate to how many people you can cram in the door. So, when we thought about it in that light, Keeneland really re-emerged as a possibility because Keeneland has always been of the mind that if anything happens there, it is always first

class. W hen we approached Bil l Thomason (President and CEO of Keeneland) and his team about it and explained the new approach a nd ou r direction, they were open to continuing the discussion and that led to where we are today.

Q

How has the city of Lexington embraced the Breeders’ Cup to welcome the fans that are either attending the races, or simply coming out to be a part of the festivities?

A

Lexington has demonstrated in an unprecedented way their willingness and interest in making this a special event. There are over six hundred volunteers who have signed up for various positions, there is a weeklong festival that is being put on by the local community and leaders with music every night and a big festival type environment for the entire week.

This all shows that the community is really excited, and we are excited, to have this event in Lexington and have made the right decision by having it there.

Q A

With Keeneland holding less than 50,000 patrons and a huge demand for tickets and wagering interest, how can fans and horseplayers be a part of the action?

With less people on-track, we have to make sure to still get the players into the betting pools. $160 million plus will be wagered over the two days and the thirteen races will have some of the best pools of the entire year for the handicapping community. So, be it the Breeders’ Cup Betting Challenge, which is now the largest live money contest in the country, or be it the simulcast bash at the Red Mile in Lexington, or simulcast partners like Churchill Downs and others, as well as ADW community (online wagering sites) pushing these huge pools to their players. So the big interest in the six weeks leading into the event will be driving awareness and promotion of those betting pools.

FOR MORE INFORMATION ABOUT EVENTS, TICKETS AND MORE visit

BreedersCup.com.

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21

T H E N AT U R A L S TAT E

Arkansas: More Than Just Your Gaming Destination

G

aming and racing destinations make great weekend getaways. There’s the thrill you get when you play and win, which seems to instantly melt away the stress from the previous week. Then there’s the abundance of food, which is delicious and filling and definitely hits the spot.

history, unusual museums and quaint towns. Start and end with racing and gaming, but you’re guaranteed a win with great views along the way!

Arkansas has surprises at every stop, no matter what route you to take from Oaklawn to Southland. If you’re not ready to leave the spa life behind, travel north to the “Little Switzerland of the Ozarks,” Eureka Springs, where you can enjoy block after block of distinctive shops, boutiques, fine art galleries, craft emporiums, spas and museums. Just a short distance away in Bentonville, you can visit Crystal Bridges, one of the country’s f inest art museums, the original Wal-Mart variety store museum and the breathtaking views of the Ozark Mountains.

When it’s time to leave, you gather your winnings and head home, but so many times it feels like the getaway just wasn’t long enough. What you need is the excitement gaming provides, paired with the relaxation of a scenic destination and a chance to explore the area’s attractions, a journey rather than a quick getaway.

Arkansas is a great place to spend some time off the beaten path while also getting your fill of gaming and racing.

The state is home to two first-rate gaming and racing facilities, Oaklawn Racing and Gaming in Hot Springs and Southland Park Gaming and Racing in West Memphis.

In addition to the two facilities, Arkansas boasts Southern comfort food, thriving downtowns, scenic byways, fascinating

If you head through Central Arkansas, you can eat and drink your fill at neighborhood restaurants and breweries with a range of specialties, from barbecue to fine dining and everything in between. If the options are too great to pick, why not pick a route that covers it all?

FOR MORE INFORMATION AND A FREE ARKANSAS VACATION GUIDE visit

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Arkansas.com.

YOUR TRIP BEGINS HERE

Oaklawn Racing and Gaming, Hot Springs

#VisitArkansas

Winning may be the easy part of a fall trip to Arkansas. The hard part is deciding what else to do while you’re here. Enjoy spectacular autumn colors and scenery. Explore quaint little towns where the locals really make you feel welcome. Discover a thriving local food culture. It’s all here. Come see us. ORDER YOUR FREE VACATION PLANNING KIT AT ARKANSAS.COM OR CALL 1-800-NATURAL.

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23

BY J A DA D U R D E N

FESTIVAL FEVER HITS Shreveport-Bossier City, La

FA L L F E S T I VA L F E V E R I S SPR EA DING in the south which means one of Southern Gaming’s favorite destinations, Shreveport-Bossier City, Louisiana, is raring to go. Located in the northwestern corner of the state, the cities are easily accessible for ga mblers, t ravelers, shoppers and foodies from Texas, Oklahoma, Arkansas and Mississippi.

“Louisiana’s other side” is home to many outstanding gambling outlets, including Harrah’s Louisiana Downs, Horseshoe Hotel & Casino, Sam’s Town Hotel & Casino, Margaritaville Resort Casino, DiamondJacks Casino Resort & Hotel and Eldorado Casino Resort & Hotel.

With the combination of award winning gambling properties, amazing local food, shopping and plent y of fun, the area is a paradise of things to do for visitors. Some fantastic festivals to check out this fall are Highland Jazz and Blues Festival, Louisiana Film 24 |

SOUTHERNGAMING.COM

Prize Festival, Louisiana Music Prize, Red River Revel Arts Festival and State Fair of Louisiana.

HIGHLAND JAZZ AND BLUES FESTIVAL September 19 Columbia Park in Shreveport

A lot of Jazz, Blues, art, and food can be found at the heavily attended Highland Jazz and Blues Festival. Traditionally held on the third Saturday in November meant frigid (to Southerners) temperatures in the 40’s so the creators decided a change was needed. This year’s festival will kick off the beginning of the fall festival season in Shreveport-Bossier City and include a festival preview party at Great Raft Brewing on Friday, an official afterparty at Twisted Root Burger Company on Saturday, and a Sunday jazz brunch at Rhino Coffee.

Festiva l goers w ill experience the soulful jazz and blues sounds of festival headliner Papa Mali with Big Chief

Monk Boudreaux, gazebo headliner John Lisi and the Delta Funk, as well as other performances by AJ and the Two Tones Blues Band, 3Dogs, Brian Sivils, Brian Martin and Buddy Flett.

Launched in 2003, the festival has grown from a handful of bands and a crowd of 500-1,000 to a gathering that now includes two stages, several bands, food and art vendors and 10,000 music fans in Columbia Park. For more info, visit HighlandJazzandBlues.com.

LOUISIANA FILM PRIZE FESTIVAL & LOUISIANA MUSIC PRIZE October 2-4 Various Locations in Downtown Shreveport and Downtown Bossier City

Shoot a short film. Win $50,000 in cold hard cash. Drink fantastic tequila even if you don’t win. Louisiana Film Prize Festival kicks off its action packed weekend with an opening party and massive, traditiona l tequila toast.

The four day weekend festival tasks attendees with viewing the Top 20 finalist’s short films shown in 10 film slates and then casting their votes for best film, actor and actress. The center of Film Prize Festival activity known as Festival Central hosts filmmaker interviews, food trucks, live music and more. One of the fantastic elements of Louisiana Film Prize Festival is win, lose or draw, filmmakers and attendees alike are in for one giant party weekend.

The creators of the Film Prize Festival also produce the Louisiana Music Prize which occurs the week leading up to Film Prize Weekend. Educational classes, training and jam sessions throughout the week come to a finale with the Louisiana Music Prize Showdown, which is a high energy showcase of the top five finalists competing for a cash prize. Celebrity judges pick the ultimate winner, however the listening audience gets to pick the crowd favorite. This year’s week of music is expected to be jam packed with more activities and more prizes.

For more info, visit LaFilmPrize.com and LaMusicPrize.com.

rice and more. The Red River Revel Arts Festival provides a perfect gumbo of live entertainment, food and shopping.

For more info, visit RedRiverRevel.com.

STATE FAIR OF LOUISIANA October 22-November 8 Louisiana State Fairgrounds

RED RIVER REVEL ARTS FESTIVAL

October 3-10 Festival Plaza in Downtown Shreveport

Since 1976, The Red River Revel Arts Festival has called Shreveport-Bossier City home and has now become the largest outdoor arts festival in North Louisiana.

This family friendly, weeklong festival hosts more than 100 juried artists from across the country, education programs, exhibits and performing arts programs on three stages. An outstanding variety of food and drink vendors will be on hand selling must eats such as pepper jack cheese stuffed boudin balls, cinnamon roasted nuts, blackened catfish with dirty

The intoxicating smells of funnel cakes and smoked turkey legs wafting in the air are a sure fire indicator that The State Fair of Louisiana has rolled into town. The fair presents 14 days of carnival fun with a midway of exciting games and adrenaline rushing rides, including rollercoasters, ferris wheels and more. Fried butter, fried koolaid, cricket pizzas, red velvet funnel cakes, and donut hamburgers are just a sample of the extreme dishes available.

The fair is closed on Mondays and Tuesdays, but it makes up for the lost time by having Dollar Day Thursdays which includes $1 parking, admission and rides.

The fair also features free with admission concerts, shows and attractions such as a zoo, racing pigs, Friesian horse show and other fun options to explore. For more info, visit www.StateFairofLouisiana.com.

SEE IT. BET IT. TASTE IT. Shreveport-Bossier, Louisiana

Shreveport-Bossier: Louisiana’s Other Side is the ideal southern gaming destination with six riverboat casinos and one racino.

The newest casino - Margaritaville Resort and Casino - is situated steps away from the Louisiana Boardwalk Outlets. In addition to the gaming action, visitors love the fabulous entertainment, local dining scene, shopping and year-round festivals.

Request the Official Visitor’s Guide by calling 800-551-8682 or visit Shreveport-Bossier.org.

LouisianasOtherSide

@sbctb

SeeShreveportBossier

1-800-551-8682 shreveport-bossier.org

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25

PROFI LE OF A PROFE SS IONAL GAM B LE R

SG: As a gambler, you follow a “contrarian philosophy." Can you explain that?

Wayne Allyn Root AN AMERICAN ORIGINAL by

TE R RY PA R R E T T

WAYNE ALLYN ROOT is truly oneof-a-k i nd. C om i ng f rom hu mble beginnings, he graduated as a classmate of President Barack Obama from Columbia University. He became one of the youngest cable news anchors in history at the age of 29, for fledgling network FNN sports. He built a gambling empire as the founder of “Winning Edge International.” He has written several books on both gambling and politics and in 2008, was the Vice Presidential candidate for the Libertarian Party. He is a professional gambler, a political analyst, an author, and a highlysought public speaker. Wayne was kind enough to share a few minutes with Southern Gaming recently.

SOUTHERN GAMING: So, how does a Political Science major from Columbia University end up as the “King of Vegas?”

WAYNE ALLYN ROOT: The two loves of my life have always been sports

26 |

SOUTHERNGAMING.COM

gambling, particularly football gambling, and politics, and it just worked out that way. I always tell people in my speeches that the key to life is to love what you do; passion and purpose. If you love what you do, and you’re good at something, the money will follow. When I was a teenager, I grew up in a town called Mount Vernon, New York. I cleaned out every kid in my high school betting on football gamesnickels and dimes, dollars, and pretty soon, kids owed me hundreds of dollars. I knew I’d never collect, it was just for fun, but I was really good at it. I also got very good at promoting; I came up with a plan to put out a press release that I was the next Jimmy the Greek. I was 16 years old, and the Mount Vernon Daily Argus wrote a story about me, and that was it- the dream was born. One thing led to another, and 12 years later, I was the youngest anchor for FNN Sports, with my co-host, Jimmy the Greek.

WAR: When I bet on something, let’s say football, I believe that all the factors- who’s starting at quarterback, the other players, the trends, the history- they all play a part in my pick, but none of it is as important as where the money is going. Whoever is being overwhelming bet on is who I’m betting against, and whoever no one wants is who I’m picking. I’m using the philosophy of the greatest stock picker of all time, a man named Benjamin Graham, a hero of mine.

His theory was simple- buy low and sell high. For example, when every person in the world is taking the Jets against the Cowboys, when everybody feels good about making that bet, that’s when you bet against them. When that herd mentality sinks in, it feels like it makes sense to follow everyone off the cliff. If you follow Graham’s philosophy, the more people who tell you to take the Jets, the more crystal clear it becomes to do just the opposite. Not only is Dallas more likely to win, but you’re getting much better value on your bet as well. That’s what I’ve done for thirty years now, I’m a value investor, except instead of picking IBM or Exxon Mobil, like Benjamin Graham, I’m picking the Dallas Cowboys and the Washington Redskins.

SG: What’s the biggest gamble you’ve ever taken that didn’t work out?

WAR: Well, it wasn’t a sports wager, it was a bit different. Several years ago, I was approached by a Hollywood producer. They had a new TV show coming out, and they wanted me to star on it. It was going to be a sort of “American Idol” for businessmen.

I was excited and asked how much they were going to pay me. He said nothing - not only was I not going to be paid, I was going to have to use my money to sit on the panel, to bet on the people who come on the show.

I said, “Let me get this straight- I’m going to pay you to be on a show that’s going to make you millions of dollars, you’re not going to pay me, AND I’m going to have to use my own money?” Of course, I turned them down. That show was “Shark Tank,” and having a spot on that panel would have been worth millions to me in book deals and speaking deals; it was the biggest mistake of my entire life.

FOR MORE ON WAYNE ALLYN ROOT, visit

WinningEdge.com .

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27

PLAYER STRATEGY

SEVEN-CARD STUD EIGHT OR BETTER:

T

by

PHIL HELLMUTH

The Time to Throw Away your Big Pairs

HER E IS A CERTA IN ART in knowing when to throw away your high pairs in Stud 8/b. Here, I’ll be talking about when it is right to fold your high pair of nines through kings. Although it’s very hard to throw away a pair of aces, there are times when you need to do that as well. Remember that when you’re playing a big pair (nines through kings) in Stud 8/b, you’re almost always locked into [playing for just half of the pot. It’s possible, of course, for you to scoop the pot, but you’ll almost never win the low half of the pot with a high pair (unless your other five cards make an eight low or better).

For these reasons, most big pairs don’t appear on the list of premium hands. Be that as it may, learning when to fold your big pairs is something we need to examine. A dangerous time to be holding a big pair is when you’re up a g a i n s t t h r e e opponents who appear to be going low and they hit low cards on the fourth card. Even worse, if all three opponents catch low cards again on the next card, you’ll have to throw your big pair away.

(When your opponents make low hands, they will be drawing for both sides of the pot, whereas you can win only the low half. Also, there’s likely to be a lot of betting and raising going on, so that you’ll have to put in a lot of big bets, hoping to win only half the pot.)

It’s also a dangerous time for a big pair when one of your opponents hits a running small pair on you, as when his up cards come 5-4-4. Sometimes, he’ll have made hidden trips or two pair. Another folding situation for you is when your opponent hits four low cards in a row on you, such as 3-4-5-6.

You’ll also have to fold your big pair when an opponent who has been jamming the pot hits an

ace—for instance, when the up cards come 5-6-A. This is especially dangerous when there are no other aces in sight! Let’s take a look at some examples.

FOLDING A BIG PAIR TO TWO OPPONENTS WHO HAVE THREE LOW CARDS EACH UP Suppose that you have (K-8) K and your two opponents have a board of a six and a board of a five. Of course, you’ve read my book, so you jam it with your pair of kings right away in this hand.

Let’s suppose that the five raised it in “three” (the first round of betting) and you reraised it in three and now the six calls two bets with. My guess, knowing nothing about the player, would be that the six has an ace in the hole. So if the six hits an ace at any point in this hand, I’d put my radar up and see how he’s acting.

The next cards come down a jack for you, to give you (K-8) K-J; a four for the five for 5-4; and a five for the six, for 6-5. Now you need to check, since both low hands have hit low cards. (I’m still assuming that they both have low hands at this point.) Your hand is significantly weaker now that they’ve both hit low cards. If they both hit high cards nine and above, then you could bet out with your hand. But now the cards come down to two for you, to make (K-8) K-J-2; a three to make a 5-4-3; and a four to make 6-5-4.

Now you’re pretty much done with your hand. If one of your opponents makes a low hand, you’re drawing to only half of the pot anyway. At this point in the hand, either opponent could have two pair, a straight, a made low, or a made low with a straight draw. Therefore, you shouldn’t call even one bet with your hand. It’s time to give up and fold. The good news is that you’ve lost only three small bets with this hand.

Phil Hellmuth Jr, is a 13-time World Series of Poker Champion, leading all other poker players in the world. He is the author of two New York Times bestsellers, and his latest book, “Deal me in,” is also widely popular. Visit philhellmuth.com to check out his clothing line, blog and exclusive gaming tips.

“SO IF THE SIX HITS AN ACE AT ANY POINT IN THIS HAND, I’D PUT MY RADAR UP AND SEE HOW HE’S ACTING.”

FOR MORE FREE TIPS, VISIT SOUTHERNGAMING.COM

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PLAYER STRATEGY by

FRANK SCOBLETE

STRATEGY: Poo-Bach’s Hot-Hand Gambling

T

Frank Scoblete is a bestselling casino gambling writer. His new book, I Am a Dice Controller: Inside the World of Advantage-Play Craps! is available from Amazon.com, Kindle or at your favorite bookstore.

Join Frank on his web site at www.frankscoblete.com.

"WHAT MAKES POO-BACH SUCH AN ENTICING STRATEGY IS THE FACT THAT EVERY TABLE IN THE CASINO IS OPEN FOR YOUR SCRUTINY." FOR MORE FREE TIPS, VISIT SOUTHERNGAMING.COM

HERE SEEMS TO BE ALMOST as many gambling systems as gamblers.

There are advantage play methods at blackjack, craps, video poker, casino poker, Pai Gow Poker and, yes, even slots. These can actually work to get the players a relatively small edge. Few players, extremely few, learn advantage-play methods, preferring instead to adopt various betting schemes that don’t work to get the player an edge, which they can’t actually get over the house.

Thus, on the losing end of the spectrum (where just about every player plants himself) you have money management systems, trend betting systems in all their almost infinite variety; (flawed) mathematical systems such as the Martingale, various cancellation systems and on it goes into the light-years equivalent of wrongness.

Still I have to admit there is a system I do like, not because it can give the player an edge (sorry, it can’t), but because it opens up the whole table-game casino universe. This system is called , “Poo-Bach’s Hot-Hand” strategy. It is a pure system that requires the utmost in discipline and in acute observation of other players at any table game in the casino. You will learn so much about who plays what games and how they play them and, perhaps, how on any given session some players win.

The Poo-Bach strategy calls for you to latch onto a hot player, one who is having a good streak, run or session and bet with that person. In this way you stand a better chance of catching lightning in a bottle and riding someone else’s good luck to the winners’ circle. You may be an unlucky person but you are not relying on your own luck; no, you are relying on someone else’s luck. Now I will repeat, this is not a winning system but a fun system that actually slows down the number of decisions you play – and that is a good thing.

What makes Poo-Bach such an enticing strategy is the fact that every table in the casino is open for

your scrutiny. Think of it. You will get to see so many games and so many players playing those games that this – in and of itself – is a profound lesson in casino gambling. Also, it takes time to ascertain who is or isn’t defeating the house and in that time the Poo-Bacher is not at risk. Indeed, the Poo-Bacher experiences the high of anticipation for an often-prolonged period of time without any harm being done to his bankroll.

Okay, the Poo-Bacher ascertains that Harry the bloated jellybean bag playing over there is creaming the house in craps. The Poo-Bacher just steps up to the table and makes every bet that Harry makes.

If Harry wins; the Poo-Bacher wins too. If Harry loses, the Poo-Bacher leaves the table and searches for another “Hot-Hander.”

He never hangs around to see more decisions.

If he doesn’t win right away then it is get-away time.

It can’t get simpler than that.

Now I have to warn you; there are some grumpy, nasty players who employ the Poo-Poo-Bach strategy, which says they hook onto the hot player and bet against him. So if you are at a minibaccarat table and you see one lady raking it in, sit down and bet the opposite wagers. She must fail sooner or later, mustn’t she?

The problem here is that if Ms. Hot Hand keeps winning and the Poo-Poo-Bacher keeps betting against her, he is apt to lose his shirt. One bet with or against a player is all you make and if you don’t win head for the hills or the bar.

My philosophy is not to be perverse; play the Poo-Bach Strategy the way the gods intended it when they invented it during their sunny days atop Mount Olympus.

Frank Scoblete’s new book is ‘I Am a Dice Controller: Inside the World of Advantage-Play Craps!’ Want a free copy? Just send Frank an email (fscobe@optonline.net) with your address and he will send you a free copy while supplies last.

START WINNING WITH SOUTHERN GAMING AND DESTINATIONS.

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29

PLAYER STRATEGY

VIDEO POKER: Playing the Odds

W

WE’VE ALL HEARD THEM-I’m talking about stories describing players or their friends getting two royals on the same machine minutes apart or some other unlikely gambling events.

But can these possibly be true? Absolutely!

But they’re anomalies, not realistic expectations, and should never be used to guide your play in video poker or any other casino game. Instead, you should use mathematical tenants based on the best possible odds. Here are some tips for maximizing video poker outcomes based on statistics rather than hunches.

GAME SELECTION You should look at the ER (expected return) percentage on either tutorial software (Dean Zamzow’s WinPoker is a good one) or pay tables with numerical data (there are free and removable tables in my book “The Video Poker Edge”) before choosing a game. Too often I hear players selecting a game by pointing to an isolated and infrequent hand payout as the reason for playing. For example, choosing 8/5 Double-Double Bonus (8/5 DDB) because you’re salivating over the payout for 4 Aces with a kicker (2,3 or 4) of 2,000 coins in addition to the 4,000 coin royal payout is misleading. The ER is just a paltry 96.7861% while it has a whopping variance of 41.99487, a major risk to your bankroll. Instead, base you decision on the numbers for the ER, variance and your knowledge of the game’s strategy.

INTUITION OR SOFTWARE I often hear a cacophony of VP players muttering the adage “never throw away a winning hand”. This may sound good, but it happens to be untrue. Just when you should toss the sure winner depends on the game you’re playing. For example, if your game is 9/6JOB (ER 99.5439%, variance 19.51468) and you have to choose between holding a paying-pair or three to a royal (assuming a 4000 coin royal payout), you hold the payingpair. However, you’re playing the same game and the royal is a progressive paying 5000 coins

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and you have a suited Jack, Queen, King along with another King and a Two you hold three to a royal. If you have a suited Ace, King Ten along with another King and a two you hold the paying-pair. My point is that intuition just won’t cut it for some card holds. Instead you must rely on practice with the software.

ADVICE DURING PLAY If you walked into a dog grooming salon and the proprietor started to dispense hot tips on your stock portfolio would you act on their advice? That’s no different than paying attention to the kibitzer’s card-holding suggestions during VP play. The recent history of the device has zero impact on future hand outcomes. Keep in mind that it’s a machine and lacks a brain so focus solely on the best statistical odds.

POSSIBILITY VERSUS PROBABILITY Referring back to the stories involving anomalies in any game of chance brings us to the difference between probability and possibility. Anything is possible, including playing with a series of major errors and still winning. For example, recently I held just the Ace of Diamonds (the correct hold for the game I was playing) and got a royal flush.

That was an extremely unlikely draw but in the realm of the possible. In short, any long shot result within the 52-card virtual deck is possible but the likelihood is based solely on the statistics of probability. As a smart player you should base your gambling decisions entirely on probability not on possibilities.

FACTORING IN VOLATILITY Two games may have similar ERs but can be very different in terms of variance, an indicator of the game’s volatility or risk to your bankroll.

Comparing 9/6 JOB to 10/6 DB you might think it’s a no-brainer to go with 10/7DB, ER 100.17% instead of 9/6JOB with an ER of 99.5439%.

Linda Boyd was a long-time table-game player before turning to video poker.

You can see her videos on YouTube. Her book, “The Video Poker Edge,” includes removable pay schedules and strategy cards for the most popular games.

“INTUITION JUST WON’T CUT IT FOR SOME CARD HOLDS.”

FOR MORE FREE TIPS, VISIT SOUTHERNGAMING.COM

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PLAYER STRATEGY by

H E N R Y TA M B U R I N

STRATEGY: Traditional vs. Modern Ways to Learn

T

Henry Tamburin is a blackjack and video poker expert. He is the host of the smartgaming.com website and the editor of the Blackjack Insider newsletter (for a free three-month subscription, visit www.bjinsider.com/ freetrial). He also teaches a blackjack course featuring Speed Count. For a free copy of his Casino Gambling Catalog, which contains books, strategy cards, and software for casino players, call toll free 1-888-353-3234, or visit the web store at smartgaming.com.

“LEARNING THE BASIC STRATEGY IS VITALLY IMPORTANT IF YOU ARE SERIOUS ABOUT WINNING AT BLACKJACK.” FOR MORE FREE TIPS, VISIT SOUTHERNGAMING.COM

he basic playing strategy for blackjack is the optimum way to play your hand in blackjack when the only information availed is your hand and the dealer’s upcard. If you play every hand dealt to you by the basic strategy you will reduce the house edge to half a percent or less (depends on the number of decks and the playing rules). Suffice it to say that learning the basic strategy is vitally important if you are serious about winning at blackjack.

Therefore, this month I’ll give you some tips on how to go about learning the strategy.

The basic playing strategy is usually presented in books and on the Internet in the form of a table.

The top row lists each of the dealer’s upcard, and the far left column lists your possible hand. If you were dealt, say, a 6-3 and the dealer’s upcard is a 6, you would find your hand in the first column (listed as 9), and then go across that row until you meet the column headed by a dealer upcard of 6. At that intersection, you would find the letter “D,” meaning the correct basic strategy is to double down.

Trying to memorize the basic strategy from the above table is not easy. In my blackjack book, Blackjack: Take the Money and Run, I translated the information into a set of rules that average players can understand. For example, in the above example of 6-3 against a dealer’s 9, the rule is this: Double on 3-6. Otherwise hit. (This assumes a six-deck game, dealer stands on soft 17, and doubling after pair splitting is allowed.)

One way to memorize the basic strategy is to prepare “flash cards” using index cards. First translate each hand in the basic strategy table into a rule (per the above example, or consult my book for the table of rules). On the front side of each index card write your hand (e.g. 9), and on the back side write Double on 3-6, otherwise hit. Prepare an index card for every hand in the strategy table for a specific set of rules and number of decks. When you are done, you will have a set of flashcards that

you can use to memorize the basic strategy.

Spend about 10-15 minutes a day going through your flashcards. The cards where you did not get the strategy correctly set aside. After you go through your entire pack of flashcards, take the cards where you made a playing mistake and run through them again. Keep doing this exercise every day until you can are able to recall from memory the correct playing strategy for each hand.

Now you are ready for the next drill.

Another way is to create (or copy) a blank basic strategy table and then sit down and fill in the correct strategy for every hand from memory.

Compare the strategy table that you created with the strategy table in books (or Internet).

Your goal is to be able to accurately reproduce the basic strategy table from memory.

Nowadays, there are relatively inexpensive blackjack software programs that you can purchase for your smart phone or PC that will help you learn the basic strategy. The one I recommend is t Blackjack Mentor, which is available for Andriod and iPhone smart phones, Microsoft Windows for PC’s, and Palm OS/Pocket PC’s.

The program’s “Drill Mode” allows random blackjack hands to be displayed, and you have to pick the correct play. The program remembers which ones you get right or wrong, and tends to pick the ones you are having the most problems with. You can also select specific hands to be tested on, and view your error statistics from Drill Mode.

You can review the other features of this program at www.handheldblackjack.com.

Newsletter (www.bjinsider.com), Lead Instructor for the Golden Touch Blackjack Course (goldentouchblackjack.com), and host of www. smartgaming.com. For a FREE three-month subscription to his blackjack newsletter, go to www.BjInsider.com/FreeTrial.com. To receive his FREE Casino Gambling Catalog, call 1-888-353-3234 or visit www.SmartGaming.com.

START WINNING WITH SOUTHERN GAMING AND DESTINATIONS.

SUBSCRIBE TODAY! CALL 1-877-582-9478 OR VISIT SOUTHERNGAMING.COM SOUTHERNGAMING.COM

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31

PLAYER STRATEGY

HORSERACING: Scared Money Doesn't Win

I

HAVE BET AT LEAST ONE c-note ride on every Triple Crown race since 1998.

While some of you may be thinking “big deal,” many others could not possibly comprehend why anyone would risk losing a day’s pay on the outcome of a horserace.

I will admit that I threw away most of my 20’s attempting to become a professional handicapper, but it gets old trying to survive until payday with $8 in your wallet.

These days I’m content to sit back and enjoy thoroughbred racing’s majesty with a $20 bankroll.

When the scent of spring fills my nostrils, I revert to the mind-set that the “Sport of Kings” can be beat. However, I’ll be the first to testify it’s going to take more than a double sawbuck (that’s gambling slang for $20) to retire in Maui. So if you also harbor fantasies about telling your boss to “have a nice day,” gambling’s foremost axiom must be surrendered to. If a player is serious, and I do mean serious, about consistently walking out of the racetrack or OTB with more liquidity than they walked in with, then know…Scared Money Doesn’t Win. I strongly recommend that you paint this priceless anecdote on the ceiling of your bedroom in 12inch bold letters, so when the alarm goes off in the morning its wisdom can be meditated upon.

I personally go so far as to write the aforementioned statement atop the day’s Daily Racing Form before even cracking it open. Obsessive-compulsive you say?

Well before you break out the long black robe and gavel, let’s attach a definition to today’s tutorial. Sure “scared money doesn’t win,” but the phrase is not to be taken literally. George Washington is cooler than a cucumber on the front of that dollar bill, but you on the other hand may be suffering from what many gamblers refer to as “The Fear.”

“A fear of what?” In response I emphatically declare, “of losing your money!” Receiving a 0% ROI (return on investment) at the racetrack cripples the spirit and manifests a feeling of dread that churns deep in the intestines like undigested fatback. This fear will

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intensify if players find themselves trapped in the snare of an extended losing streak, and it certainly has the propensity to swell in correlation with a player’s monetary misery.

When they hit the skids most turf enthusiasts still rouse the stones to gamble, but they play with “scared money.” Perhaps a rational method of reducing the average bet is applied to curb further angst, but herein is entangled the temptation to play exotics, which inherently carry more risk than standard straight wagers. For example, a hard-luck patron will invariably pass on betting $10 to win on a viable 3-1 shot for a cheaper dollar exacta that ultimately costs them $30 in profit because a 74-1 shot somehow runs second.

Need a clearer picture? “Scared money” is falling in love with a runner assigned odds of 8-1 and betting him to show. Of course you will see this racer crush the field by six lengths and return $18.20 to win, but a diluted show payout of $5.60 is the reward for those who played it safe. I’m sorry to tell you this, but the only way to break free from wagering with “scared money” is to disregard its numeric value and desperately clutch personal conviction concerning the outcome of an upcoming race.

Now, I’m not asserting this way of thinking is easy to embrace. When a horseplayer’s bank statement deteriorates over a short period of time, the mind clouds over and a sort of pandemonium ensues.

Suddenly foolishness is rampant and betting $200 on a 4/5 shot to place so $40 can be netted sounds like a good idea. Souls seated outside insanity’s grip can see how ridiculous this notion is. On the other hand, while in total free fall, the handicapper only cares about stopping the bleeding, not about adhering to sound gambling doctrine.

Have you ever seen an NBA basketball player miss five straight three pointers, but beg for the ball so he can let another shot fly from downtown?

This is called having a short memory, and handicappers should strive to include similar unconventional logic into their skill set.

Eric Floyd is a turf writer for various gaming publications as well as a Triple Crown pari-mutuel consultant for several national media outlets.

Excerpts from his gambling memoir, My First Decade Playing the Game, can be found at LuLu.com

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33

SOU THERN GAMING’S

CASINO DIRECTORY

Below is a list of our preferred properties of the South showcasing some of the great things that each property has.

WEBSITE

PHONE NUMBER

*CC PARTNER

TABLES

MACHINES

BELTERRA CASINO RESORT

belterracasino.com

812-427-7777

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55

1,473

FRENCH LICK RESORT

frenchlick.com

888-936-9360

37

1,473

HORSESHOE CASINO

caesars.com/horseshoe-southern-indiana

812-969-6000

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140

1,750

RISING STAR CASINO RESORT

risingstarcasino.com

844-STAR-PLAY

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33

1,278

TROPICANA EVANSVILLE

tropevansville.com

812-433-4000

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40

905

FITZ CASINO & HOTEL

fitzgeraldstunica.com

662-363-5825

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24

1,268

GOLD STRIKE CASINO RESORT

goldstrike.com

888-24-KSTAY

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53

1,236

HOLLYWOOD CASINO TUNICA

hollywoodcasinotunica.com

800-871-0711

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28

1,079

SAM'S TOWN HOTEL & GAMBLING HALL

samstowntunica.com

662-363-0711

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46

1,295

SOUTHLAND PARK GAMING & RACING

southlandpark.com

800-467-6182

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RACING

631

AMERISTAR CASINO VICKSBURG

ameristar.com/vicksburg

601-638-1000

41

1,563

CYPRESS BAYOU CASINO HOTEL

cypressbayou.com

800-284-4386

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34

1,275

LADY LUCK CASINO

vicksburg.isleofcapricasinos.com

800-503-3777

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8

710

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margaritavillebossiercity.com

855-346-2489

64

1,200

PARAGON CASINO RESORT

paragoncasinoresort.com

800-946-1946

57

1,800

PEARL RIVER RESORT

pearlriverresort.com

800-946-1946

SILVERSTAR HOTEL & CASINO

pearlriverresort.com

866-447-3275

71

1,200

GOLDEN MOON HOTEL & CASINO

pearlriverresort.com

866-447-3275

39

1,150

BEAU RIVAGE RESORT & CASINO

beaurivage.com

888-750-7111

108

2,051

HOLLYWOOD GULF COAST

hollywoodcasinotunica.com

866-758-2591

23

1,154

IP CASINO RESORT & SPA

ipbiloxi.com

888-946-2847

75

1,763

ISLAND VIEW CASINO RESORT

islandviewcasino.com

877-774-8439

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46

1,963

SILVER SLIPPER CASINO HOTEL

silverslipper-ms.com

866-754-7737

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25

965

CALDER CASINO & RACE COURSE

caldercasino.com

305-625-1311

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-

1,200

SEMINOLE HARD ROCK & CASINO TAMPA

seminolehardrockhollywood.com

866-502-7529

130

2,200

SEMINOLE HARD ROCK & CASINO HOLLY.

seminolehardrocktampa.com

813-627-7625

171

5,000

INDIANA

TUNICA

MID-SOUTH

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GULF COAST

FLORIDA

34 |

SOUTHERNGAMING.COM

TOURNAMENTS AND EVENTS

* CC Partner means the property provides coupons and special offers to members of Southern Gaming’s Comps Club.

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NASHVILLE, TN September 19-20, 2015

All weekend long, indulge in hundreds of artisanal food, wine, beer, and spirits purveyors. Over 40 demos and tasting sessions stocked with kitchen secrets, war stories, and more — straight from the experts, like Andrew Zimmern. Mingle with the chefs, stop by an outdoor barbecue feast, or get your books signed by the pros. Extend the party into the night, mix and mingle with the nation’s brightest culinary stars while experiencing Nashville’s legendary music scene.

CAMPFEST

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MUSIC CITY FOOD + WINE

INDOOR •

CAMP BLUE RIDGE, GA September 18-20, 2015

Come experience a festival held at a real summer camp in the gorgeous Blue Ridge Mountains of Northern Georgia that will bring you back to the magic of your childhood summers. Join in all the fun shenanigans and adventures you did as a kid with the addition of amazing music, delicious craft beer and wine, awesome local food, and lots of other surprises along the way.

OUTDOOR

SHRIMP & GRITS: THE WILD GEORGIA SHRIMP FESTIVAL JEKYLL ISLAND, GA September 18-20, 2015

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WATER PARK

Celebrate the delicious sweet taste of Wild Georgia Shrimp and the beauty of Jekyll Island this September. Since its inaugural year in 2006, the festival has been satisfying hungry appetites and pleasing audiences with a variety of shrimp-related fun. From never-ending options of shrimp and grits dishes and guest chef demonstrations, to live music, and a Craft Brew Tasting, the annual Shrimp & Grits: Wild Georgia Shrimp Festival is a true playground for good (and tasty) times.

26TH ANNUAL WORLD CHICKEN FESTIVAL LONDON, KY September 24-27, 2015

Colonel Harland Sanders, founder of Kentucky Fried Chicken, is one of the most highly recognized figures in the world. Laurel County, Kentucky, located in the heart of the beautiful Daniel Boone National Forest, is proud to be the home of the Colonel’s first and original restaurant established in the 1940’s. The Annual World Chicken Festival is a tribute to this heritage.

All the “egg-citement” and entertainment for four fun filled days makes this one of Kentucky’s largest festivals.

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WANT COMPS? If you are a qualified casino player, let us know!

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OUTDOOR

We will be happy to connect you with some of our preferred casino properties around the world! For more information, please e-mail comps@southerngaming.com or call 1-877-582-9478.

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VOODOO FEST 2015 NEW ORLEANS, LA October 30-November 1, 2015

The Voodoo Music + Arts Experience, formerly the Voodoo Music Experience and commonly referred to as Voodoo or Voodoo Fest, is a multi-day music and arts festival held in New Orleans, Louisiana’s City Park.

The Voodoo Experience has hosted over 2,000 artists and close to a million fans over its 16-year tenure and has been twice nominated for Pollstar’s Music Festival of the Year.

SOUTHERNGAMING.COM

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A DAY IN THE LIFE OF... A CASINO BARTENDER by

TE R RY PA R R E T T

A

good bartender is a lot of things to different peoplea joke teller, a shrink, an advisor, a best friend, and of course, a dispenser of adult beverages. Of course, in the case of a casino bartender, there are usually a few additional roles they’re required to play. Recently, I spent some time chatting with Lamista Hackworth, a bartender at the Seminole Hard Rock Hotel and Casino in Tampa, Florida.

Over the course a few delicious mimosas, and a few (dozen) hands of video poker, I asked Lamista to share her insights into what it’s like being a casino bartender.

While it’s obviously important to be a fast and accurate bartender, Lamista noted that, for the most part, the customers at her bar are generally beer drinkers. Although the bartender at your local tavern may be pouring martinis during lunch hour or cosmopolitans on ladies’ night, the patrons at the Hard Rock tend to stick to a basic draft brew; the exception being mornings, when Bloody Marys, Mimosas, and Screwdrivers tend to be the most popular requests.

One of the questions most of us want to ask anyone working in a casino is what the biggest win they ever personally saw was. Lamista didn’t hesitate a second before answering, and her response would make most of us envious. “One woman was sitting at my bartop and she hit for $4,000. While she was waiting for the attendant and paperwork, she hit for another $2,000, and then again for $4,000.” This led me to ask Lamista what her personal record for a tip received was, and again, she only took a moment to answer. “One person gave me a $300 tip, right after hitting a jackpot.”

Obviously, working in a large casino near a metropolitan area offers the possibility of seeing some famous celebrities, but surprisingly, Lamista hadn’t really seen too many during her tenure; the fact that she mainly works the daytime shift, 8 AM to 4 PM, may have something to do with that. Her shift-mate, bartender Brian Thomas, mentioned having served a few big names, listing a few rappers, some pro athletes, and a recent visit by the cast of “Breaking Bad.” No matter where they work, there are some basics tasks all bartenders need to take care of, and the bartenders at Hard Rock are no exception. Making sure the beer coolers are stocked, making sure there are enough clean glasses on hand at all times, checking the garnish tray- these are all part of the typical workday for bartenders at the Hard Rock.

Most bartenders at the Hard Rock work an 8 hour shift, which includes a 30 minute break mid-way through. If they are going to be working more than 8 hours, there are additional breaks given. Considering the fact that bartenders spend their entire shift standing on their feet, moving only short distances, those breaks are very welcome.

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Most readers would probably imagine that working in a casino is a lot of fun, and a place like the Hard Rock is even more fun than most casinos. I asked Lamista what nights of the year were the most fun to work. She said that New Year’s Eve is always a great time, for both guests and staff, but her personal favorite is Halloween. She explained that at the Hard Rock, on Halloween, all the staff are encouraged to dress up, and in her opinion, this made it even more fun than New Year’s Eve. I asked Lamista about the one unpleasant part of any bartender’s job- determining if a guest has had too much to drink, and what to do in that situation. A venue like the Hard Rock takes this responsibility very seriously, and bartenders are trained to look for signs that a guest has gone over the limit. In the event this happens, and a patron is “cut off,” all of the bars in the casino are notified so the intoxicated party can’t simply move on to another bar in the casino. Of course, unlike a local watering hole, a large establishment like the Hard Rock has plenty of security on-hand, so the bartenders don’t have to double as bouncers. This allows things to run smoothly and bartenders can focus on their customers.

Lamista has been tending bar at the Hard Rock for 2 years, and prior to arriving in Tampa, she lived in a very small town in Kentucky, and tended bar across the border at a small bar in Ohio. Her hometown is in a “dry county,” and alcohol is not available for sale, so to learn her trade she needed to leave town and cross the state line. Although she’s only been with the Hard Rock for a relatively short time, Lamista represents the casino very well, and made my brief visit a delight. If you’re in the Tampa area, drop by and spend a few minutes getting to know her and the rest of the wonderfully friendly staff at the casino.

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