Southern Gaming and Destinations - September 2017 by Gaming and Destinations

S P E C I A L E D I T ION : 2 016 C A S INO D IN ING GU ID E

PAGE 6

SEPTEMBER 2016 VOL. 18, ISSUE 5 GAMINGANDDESTINATIONS.COM

CASINO COMPS: KNOWING THE NUMBERS PAGE 18

BREEDERS’ CUP BREAKDOWN: THE BEST RETURN TO THE WEST PAGE 30

CAKE BOSS

& TOP CHEF SUPERSTARS PAGE 12

PLUS: TIPS ON BLACKJACK • CRAPS • HORSERACING • VIDEO POKER & MORE! Covering Mississippi, Louisiana, Indiana, Florida, Alabama and the entire South!!

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LETTER

from the Publisher

UP FRONT with G. DOUGLAS

PUBLISHER

Gaming Media Group Inc. PRESIDENT

G. Douglas Dreisbach

or to enjoy at home! There is a nice variety of creative flavors and we hope you enjoy them as much as we did!

Who’s hungry? The casino industry has stepped up their game when it comes to fantastic food options and cocktail concoctions. While some people may still view casino dining as the classic $0.99 shrimp and steak dinners on the Las Vegas strip, the reality is much different. Unprecedented menu offerings, which are a far stretch from the discount buffet and more in line with a first class dining experience, await guests at most premium properties around the world. This is our annual Casino Dining Guide paying tribute to the Chef Superstars and bartenders who make it all happen. They are often found behind the scenes, but many enjoy their creations. In an effort to showcase some of these fine restaurants and chefs, we have put together the Ultimate Casino Dining Guide to help you on a casino culinary tour. Check out some of our favorite menu items from our favorite properties beginning on page 6 and make sure to go check them out for yourself. What’s a visit to a casino without a fantastic cocktail or two to kick the party up a notch? Well, on page 28, we have found some of the best bartenders around showcasing their favorite drink recipes for you to try on your next visit

We have also recently concluded our Annual Casino Chef Showdown online recipe contest. Comprised of three rounds of voting, the champion and our 2016 Culinary King of the Casino is Chef Clint Cole from Rising Sun, Indiana. Chef Cole barely edged out Chef Paolo from Scarlet Pearl Casino in D’Iberville, Mississippi for a close margin of victory. Be sure to check out the article on page 26 showcasing Chef Cole and the top four chefs for their recipes and some cooking insight.

FOUNDING PUBLISHER

Larry Bisig LAYOUT AND DESIGN

Hill Harcourt CONTRIBUTING AUTHORS

Linda Boyd Jody Demling John Grochowski Phil Hellmuth, Jr. Henry Tamburin Frank Scoblete Terry Parrett GAMING AND DESTINATIONS

640 South Fourth Street

Louisville, Kentucky 40202

Lastly we are always excited to provide our readers with winning tips from leading gaming writers from around the world. Whether you play blackjack, craps or video poker, we’ve got you covered! We don’t guarantee that you are going win every time you play after reading these tips, but we do firmly believe that you will lose less if you are a smart and educated gamer. So take them into consideration and practice the techniques on your next visit!

(502) 583-0333

Good luck, Bon Appétit, and remember … If you can’t be good … be lucky!

and in life, and is produced bimonthly

Fax (502) 583-6487 e-mail:

editor@gaminganddestinations.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.

Gaming and Destinations is published

for those who seek the best in gaming by Gaming Media Group Inc. of Louisville, Kentucky. Copyright

2015 by Gaming Media Group Inc.

G. Douglas Dreisbach

President & Publisher

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 Gaming and Destinations assume liability for claims of advertisers. POSTMASTER:

Send address changes

to Gaming and Destinations, 640 South Fourth Street,

Louisville, Kentucky 40202.

Cover photo courtesy of TLC | G A M I N G A N D D E S T I N AT I O N S . C O M

CONTENTS ON THE COVER

HIGHLIGHTS & HOTSPOTS

12 Chef Superstars:

30 Breedersâ&#x20AC;&#x2122; Cup: The Best Returns to the West

We're excited to share some of our

favorite Chef Superstars on television from The Cake Boss to The Frat Boy.

34 Casino Directory: Our Preferred Properties & Attractions

FEATURE ARTICLES

36 Sports Wagering: Future Odds on Major Sporting Events

Casino Dining Guide: From appetizers to desserts, we highlight the top casino menu items from Michigan to Mississippi. Bon A Petit!

16 Casino Chef Showdown: After three rounds of voting, our annual Casino Chef recipe contest is final. Check out the winning recipe and more!

18 Casino Comps: Find out what casinos look for when considering your comps.

26 Casino Cocktails: Bartender...may I have another? From the classic Manhattan to a tasty Mojito, we've unveiled some great casino cocktails!

WINNING TIPS & STRATEGIES

22 Craps: Profiles of Players

23 Poker: Playing Top 10 Hands

24 Video Poker: Acela Express

25 Blackjack: Clueless Third Base Players

Find us on Facebook G A M I N G A N D D E S T I N AT I O N S . C O M |

FACTS & FUN STUFF

DID YOU KNOW

WHAT PERCENTAGE OF PLAYERS LIST SLOT MACHINES AS THEIR PREFERRED CASINO GAME? A. 19%

C. Coffee D. Egg

D. 87%

WHAT IS THE TOTAL AMOUNT OF PURSE MONEY FOR THIS YEAR’S BREEDERS’ CUP AT SANTA ANITA?

WHAT NUMBER DO YOU GET WHEN YOU ADD ALL OF THE NUMBERS ON A ROULETTE WHEEL (1-36)? A. 37 B. 543 C. 666

C. $12.5 Million

D. 753

D. $50 Million

B. Soup

C. 61%

B. $28 Million

This might be the most popular, and classiest, cocktail in the world. While there are several folklores on the origination, we like to believe it originated at the Manhattan Club in New York City in the 1870’s, when Dr. Iain Marshall made it for a banquet for presidential candidate Samuel J. Tilden. The success of the banquet made the drink fashionable prompting several people to start ordering the drink as “the Manhattan cocktail” referring to where they first had it. Regardless of the origin, the truth of the matter is that if you like bourbon, you’ll like this classic cocktail. Enjoy!

A. Popcorn

B. 27%

A. $20 Million

CLASSIC MANHATTAN

WHAT WAS THE FIRST FOOD COOKED IN A MICROWAVE?

WHAT DO CASINO’S USE TO DETERMINE HOW MANY COMPS TO GIVE TO A PLAYER?

4.) D-Egg 5.) C-666

ANSWERS: 1.) C-61% 2.) B-$28 3.) D-Theoretical loss

SIPS WITH GAMING & DESTINATIONS

A. Shoe size B. Bankroll C. First and last bet size D. Theoretical loss

Number of consecutive sold out shows performed by Elvis Presley at the Las Vegas Hilton.

837

Number of Breeders’ Cup Championship Race Divisions

Ingredients: • ¾ oz. Sweet Vermouth • 2 ½ oz. Kentucky Rye Bourbon/Whiskey (Bulleit Rye is great!) • Dash Angostura Bitters • 1 Maraschino Cherry Directions: Combine vermouth, bourbon and a dash of bitters in a mixing glass with 2-3 ice cubes. Stir gently so as not to cloud the drink. Place the cherry in a chilled cocktail glass (or Martini glass, often referred to as having it ‘Up’) and strain the mixture over the cherry.

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1.41% House advantage for betting the Pass or Come line in Craps

$200K 42%

Triple Crown winner, American Pharoah’s, stud fee. He has bred over 100 mares so far

Chances that a pair will come up in a 5-card hand

Win a Jaguar XF® or share of $10,000 Slot Dollars! AUGUST 28 - SEPTEMBER 3 • 1 entry for every 400 points earned 4:00am, August 28 11:00pm, September 3. • 50X entries August 30, 25X entries August 31, 15X entries September 1, 10X entries September 2 & 5X entries September 3. • Drawings to win Slot Dollars or a Jaguar XF September 3. Jaguar and XF are registered trademarks of Jaguar Land Rover North America, LLC. Make and model may vary.

THE TEMPTATIONS AND THE FOUR TOPS

NEIL SEDAKA

MICKEY GILLEY

SEPTEMBER 9 | 8:00pm

SEPTEMBER 2 | 8:00pm Tickets start at $49 . *

SEPTEMBER 24 | 8:00pm Tickets start at $25*.

Tickets start at $55*.

KEITH SWEAT

KENNY WAYNE SHEPHERD BAND

SEPTEMBER 10 | 8:00pm SEPTEMBER 30 | 8:00pm

SEPTEMBER 3 | 8:00pm Tickets start at $30*.

Tickets start at $30*.

TRACE ADKINS

ART GARFUNKEL

SEPTEMBER 16 | 8:00pm IN CLOSE UP OCTOBER 1 | 8:00pm Tickets start at $54*. Tickets start at $30 . *

SEPTEMBER 23 | 8:00pm Tickets start at $35*.

JAMEY JOHNSON OCTOBER 15 | 8:00pm Tickets start at $29*.

HEART OCTOBER 21 | 8:00pm Tickets start at $65*.

CHEECH AND CHONG

DAUGHTRY

OCTOBER 7 | 8:00pm

OCTOBER 28 | 8:00pm

Tickets start at $34 . *

* Plus tax and convenience fees. Must be 21. All events subject to change or cancellation. See B Connected for complete rules and details. Management reserves all rights. Call 888-946-2847 for details. Don’t Let The Game Get Out Of Hand. Gambling Problem? Call 1-888-777-9696.

OCTOBER 14 | 8:00pm Tickets start at $30*.

SINBAD

Tickets start at $35*.

CLINT BLACK

THE CHARLIE DANIELS BAND

Tickets start at $64*.

For tickets, visit the IP Box Office or order tickets online at IPBiloxi.com or Ticketmaster.com!

| IPBiloxi.com

S I N

e d i u G g n i Din 2016

C A S I N O

I S C U

I N

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, theyâ&#x20AC;&#x2122;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

APPETIZERS

CRISPY CHICKEN LIVERS $18 BR Prime at Beau Rivage Resort & Casino (Biloxi, MS) Three Crostini are spread with Mississippi Comeback Sauce and then topped with Crispy Chicken Livers cooked to perfection and topped with Apple Fennel Slaw in this sophisticated appetizer. Served with a Southern staple, specially made Crystal Hot Sauce Preserve. LOBSTER DUMPLINGS $12 Tien at IP Casino Resort & Spa (Biloxi, MS) Who doesn’t love a medley of seafood encased in a crispy treat? Well, the chefs at Tien have outdone themselves with this. The crispy dumplings are stuffed with lobster, shrimp and scallions and served with a spicy wasabi mayo and sweet soy sauce for a unique appetizer you won’t find anywhere else.

FRENCH ONION GRATIN $9

BEEF TIPS & CHIPS $11

Wellington’s Steakhouse at Rising Star Casino Resort (Rising Sun, IN)

Tada Steakhouse at Island Resort & Casino (Welch, MN)

This twist on the classic French Onion Soup has caramelized Vidalia, red, yellow and pearl onions, baguette croutons, gruyere, provolone and parmesan cheese served hot to make the cheese stringy and flavors meld. A great start to a feast of meal.

This unique offering of sautéed beef tips served with house-made spicy beer mustard and freshly cut potato chips is a great way to start your evening.

REUBEN SPRING ROLLS $8 MAIN + ABBEY at Hard Rock Hotel & Casino (Sioux City, IA)

YELLOWFIN TUNA $10 Main + Abbey at Hard Rock Hotel & Casino (Sioux City, IA) Served with ginger beer chili butter, this thinly sliced tuna will get your taste buds ready for the main course.

Yes, it is exactly what you are thinking! Taking the flavors of the classic Reuben including Guinness corned beef, SAUSAGE TRIO $17 mustard, sauerkraut and gruyere cheese, and putting them in a spring roll creates Chicago Steakhouse at Gold Strike Casino Resort a unique combination tastes. (Tunica, MS) BAKED CRAB & PIMENTO A trio of duck, wild boar and venison CHEESE GRATIN $16 sausage served with a seasonal jam, Fairbanks Steakhouse pickled mustard seeds and watermelon at Hollywood Casino Tunica pickles. Our guests love this item (Tunica, MS) because it offers several new flavors right next to one another that are not Yes, you read that correctly. Pimento found anywhere else in the area. It’s a cheese and lump crab meat, baked into step away from your typically heavy a pimento cheese crust. When you shellfish appetizers found at other combine the classic spread of the South steakhouses. with the sweetness of the crab, you will know right away why this is on our list. MUSSELS $16 Stalla at Beau Rivage Resort & Casino (Biloxi, MS) A spicy tomato broth, dash of Sambuca liqueur and fresh cherry tomatoes combine with simple shellfish to make this the perfect starter. Served with house-made grilled bread.

G A M I N G A N D D E S T I N AT I O N S . C O M |

ENTREES

CITRUS JUMBO SCALLOPS $32

PAPRIKA ENCRUSTED BROILED CHILEAN SEA BASS $32

Scarlet’s Steaks & Seafood at Scarlet Pearl Casino Resort (D’Iberville, MS)

Wellington’s Steakhouse at Rising Star Casino Resort (Rising Sun, IN)

This Citrus Jumbo Scallop dish is a top seller because of its unique flavor. The pan-seared scallops are served with Cajun corn and bacon maque-choux and topped with a lemon herb glaze to give it a perfect finish. SANDRIDGE FARMS PORK CHOP $38

There is nothing like a perfectly cooked filet of Sea Bass with an array of flavors from the accompanying sides. This dish combines the rich flavor of the fish with Andouille sausage, fire roasted pepper and Yukon gold hash potatoes, all stacked perfectly for an intriguing presentation.

BR Prime at Beau Rivage Resort & Casino (Biloxi, MS)

CHICAGO STYLE PASTA $16.95 Costa Cucina at IP Casino Resort & Spa (Biloxi, MS) An Italian classic made to perfection, this combination of sweet Chivalini sausage, peppers, onions and fennel served over penne pasta with a rich garlic sauce is the perfect comfort food with which to settle into the evening. LASAGNA $19 Wolfgang Puck Pizzeria at MGM Grand Detroit (Detroit, MI) This much-loved staple of Italian cuisine is a big hit at MGM Grand Detroit. Customers crave the fresh egg pasta and beef Bolognese with creamy béchamel sauce, Parmigiano-Reggiano and basil oil.

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Beau Rivage Executive Chef Kristian Wade calls the Sandridge Farms swine, “the happiest pigs on earth.” He should know because he and the other chefs at Beau Rivage frequently visit the local, all grass-fed farm in Mississippi. He says guests will taste the difference when they cut into the hearty pork chop. CRAB STUFFED DUROC CHOP $30

Jimmy’s Steak & Seafood at Margaritaville Resort Casino (Bossier City, LA) Don’t miss this interesting combination of flavors that has become a staple on Jimmy’s menu. The Split Duroc Chop is stuffed with blue crab and Gouda and served over heirloom Maytag grits with grilled asparagus and a light cream reduction.

TORTELLONI $26 Stalla at Beau Rivage Resort & Casino (Biloxi, MS) Hearty bites of the traditional Italian pasta are adorned with giant gulf shrimp in this satisfying seaside dish. The Grana Padano and ricotta blend impeccably with lemon, basil and mint for pasta that bursts with flavor. FILET MIGNON OSCAR STYLE $48

19 Steak & Seafood at Belterra Casino Resort (Vevay, IN) This 9-ounce filet is hand cut by the chef and topped with a generous portion of Alaskan king crab, fresh asparagus and drizzled with Béarnaise sauce. The presentation is perfect and the taste is superior. You won’t be disappointed.

ENTREES

CHICKEN MADEIRA

SESAME CRUSTED TUNA $24

SHUCKER PIZZA $20

5 Bridges Steak & Seafood House at Island Resort & Casino (Harris, MI)

Legends Steakhouse at Paragon Casino (Marksville, LA)

Stalla at Beau Rivage Resort & Casino (Biloxi, MS)

This is a plate of delicious flavors that gets better as the essences meld together. Perfectly cooked chicken breast sits atop garlic mashed potatoes and is covered with a sautéed Madeira mushroom demi-glace, asparagus and melted mozzarella cheese. CHARRED PORK TENDERLOIN $28

Fairbanks Steakhouse at Hollywood Casino Tunica (Tunica, MS) Served with sweet potato bourbon mash with a minted port reduction, this plate is simply as good as it gets. The tenderloin is sliced into appropriate portions and cooked to perfection. The sweet flavors from the mash offer great compliments to the flavor profile giving this dish the nod as a top pick! STEAK & LOBSTER $59 Copper Oak Steakhouse at Ho-Chunk Gaming Wisconsin Dells (Delton, WI) You can’t go wrong with the classic surf and turf! This dish comes with a 7-ounce filet and 7-ounce lobster tail and will be plenty to satisfy the largest appetites. Enjoy an array of sides that are also offered including the sautéed mushrooms, asparagus and lobster mashed potatoes.

If you want a steak Legends has some of the best. But you are in a seafood mood, be sure to check out the ahi tuna. Served with a chili mayonnaise and sweet honey soy, you’ll love every bite of this entrée. ALASKAN HALIBUT $32 Chicago Steakhouse at Gold Strike Casino Resort (Tunica, MS)

You may not think of pizza as a Southern tradition, but this is a fan favorite since it’s named for the Biloxi minor league baseball team housed across the street at MGM Park. Fried Pass Christian oysters add to the local flair of the dish and sit atop a classic Béchamel sauce with pesto, pancetta, fresh cipollini onions, roasted peppers and mozzarella cheese. It’s a homerun!

Pan seared halibut with crawfish stuffed squash blossom and saffron cream sauce is one of our guests’ favorites. The combination of flavors, from the mild saffron to the salty squash blossom with a light touch of citrus vinaigrette, makes this dish a winner! SEARED SALMON $27 Winds Steakhouse at Grand Casino Hinckley (Hinckley, MN) When it comes to seafood, the pairing of the accompanying flavors will make or break the dish. Winds Steakhouse hit the perfect pairing with this great cut of salmon with a unique mango guacamole that complements the salmon texture and flavor.

CLASSIC CHICKEN OSCAR $24 Tada Steakhouse at Treasure Island Resort & Casino (Welch, MN) This entrée comes straight from the traditional Oscar style served with steak, except it is served using chicken. A generous portion of crabmeat tops a sautéed chicken breast accompanied with asparagus and Hollandaise sauce.

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DESSERTS

CLASSIC CRÈME BRULEE

C A S I N O

CLASSIC CRÈME BRULEE $12

TOFFEE CARAMEL PECAN PIE

Wellington’s Steakhouse at Rising Star Casino Resort (Rising Sun, IN)

Fairbanks Steakhouse at Hollywood Casino Tunica (Tunica, MS)

This popular dessert will have everyone looking your way with the tableside production of the vanilla bean custard flamed with Grand Marnier. Topped with whipped cream and fresh berries, you won’t want to pass on this palate pleaser to round out the meal.

This customer favorite offers a unique twist on a traditional pecan pie and is topped with an exquisite caramel sauce and toffee bits. The toffee bits add a little extra crunch and a teeny bit of salty caramel flavor you never knew pecan pie was missing. Made in-house and hands down the best pecan pie!

CHOCOLATE IMPLOSION $9 Bugatti’s Steak & Pasta at Ameristar St. Charles (St. Charles, MO) This is the dessert that will round out your premium dining experience at Bugatti’s. Enjoy a decadent chocolate brownie with caramelized white chocolate mousse and dark chocolate ice cream drizzled with a molten hot fudge, all finished tableside.

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Dining Guide

RICOTTA CHEESECAKE $8 Stalla at Beau Rivage Resort & Casino (Biloxi, MS) This divine house baked Italian cheesecake at Stalla gets nightly rave reviews. The original recipe and thick bottom crust with berry toppings make this dish a favorite. BLACK + TAN CHEESECAKE $9 MAIN + ABBEY at Hard Rock Hotel & Casino (Sioux City, IA) The best comes to those who wait, and if you wait for this delectable dessert, you’ll know why. This Deschutes Black Butte Porter cheesecake is served with a hearty ale caramel sauce for the perfect finish.

A LL TH AT

Glitters IS YOURS

T his is your sc ene. W he re blackjack, poke r, c raps and roulet te await. And thous ands of big-hit t ing slots are spinning your way. So come and dine like a big shot, enjoy A-list accommo dat ions and revel in the star t re at ment you de s e r ve.

CAKE BOSS & Top Chef Superstars by

Ecclesiastes 1:9 said it best, “There is nothing new under the sun.” Nowhere is that truer than in the f ield of entertainment. Reboots of movie franchises come faster and faster; there have been more versions of Batman and Spiderman than you can count, and it seems like nearly every popular TV show from the past 50 years has been remade as a big budget movie. Readers under the age of 50 might be surprised to find that TV cooking shows didn’t originate with “The Food Network”, but have been around as long as television itself. The first TV cooking shows were fairly dull affairs, emphasizing technique over personality. It wasn’t until more memorable chefs like Julia Child and Graham Kerr- “The Galloping Gourmet”- came along that people 12

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TE R RY PA R R E T T

began watching not just for recipes, but for the fun of getting to know the chefs who were making the dishes. Currently, TV chefs have become celebrities in their own right, and it almost seems like being a gourmet chef and having your own TV show go hand in hand. The trick is to find a way to set yourself apart from the rest. Here are a few of the top chefs working in front of the camera today. THE CAKE BOSS BUDDY VALASTRO

One of our favorite chef superstars to hail from the Garden State is “Cake Boss” star Buddy Valastro who’s career actually existed before his show ever hit the air. In fact, Buddy’s business, Carlo’s Bakery, has been around for over 100 years, opening in 1920 by

original owner and namesake Carlo Guastaferro. The shop was bought by Buddy’s father, Bartolo Valastro Sr. in 1964 and he passed away in 1994, but the family continued the tradition that lives on today. For those who have never seen the show, it follows Buddy and his staff at Carlo’s, watching as they work on their elaborate cakes, as well as highlighting “behind the scenes” and interpersonal relationships. The show features Buddy’s wife, Lisa, his mother Mary, and the employees at Carlo’s. Generally, an episode will feature the team creating 2 specialty cakes for events such as weddings, charity events, or other occasions. The show premiered on April 19, 2009, and as of the beginning of this season, 141 episodes have aired to date. When “Cake Boss”

hit the air on TLC in 2009, it became such a sensation that Carlo’s began a rapid expansion. A new factory was built in nearby Jersey City, and in short order, Carlo’s opened branch locations in New York City, and Jersey suburbs Ridgewood, Westfield, and Red Bank. As the show’s popularity continued to grow, Carlo’s opened its first West Coast location, in the posh Palazzo Casino in Las Vegas. To make things even sweeter, in October 2013, Buddy opened a full service restaurant, Buddy V’s, in the Grand Canal Shoppes in the Venetian Las Vegas, featuring updated versions of his classic family recipes. For more information on Buddy and the Bakery, visit CarlosBakery.com THE GIRL NEXT DOOR RACHAEL RAY

In Disney’s animated film, “Ratatouille”, Brad Garrett’s character Chef Gusteau is famous for his belief that “Anyone can cook!” No one exemplifies this more than Rachael Ray. While many of her fellow TV chefs have extensive cooking backgrounds, Rachael has no formal training in the culinary arts. Her mother did manage several restaurants in upstate New York while Rachael was growing up, but her cooking prowess is largely self-taught. Rachael began her career at Macy’s flagship store in New York City, first working at the candy counter, and then moving into the fresh foods section in the famed “Macy’s Cellar”. While working in this department, Rachael began helping shoppers with menu ideas and cooking techniques, realizing that she had a knack for distilling a daunting process into a more accessible form. She created her "30-minute meals" classes and began teaching them at Macy’s; eventually this led to radio appearances, and a book, and in 2001, her first deal with The Food Network. Rachael’s likeable persona and girlnext-door style made her a fan favorite, and it wasn’t long before she landed her own syndicated daytime show. Currently, “Rachael Ray” is in its tenth season, reaching over two million viewers daily. Regular viewers will

know that the show not only features delicious and quick-to-make recipes, but also daytime TV staples such as health and beauty advice, celebrity guests, and musical performances. Guests range from other TV chefs such as Emeril Lagasse and Ann Burrell, to politicians (John McCain and Ann Romney); actors and actresses such as Tom Selleck, Jessica Alba, and Carol Burnett; and even NASCAR great Jeff Gordon. Rachael truly exemplifies the term “crossover star”, and her although she seems determined to never forget her roots as an “anyone can cook ” proponent, it’s clear her star is going to continue to rise far and wide. THE GLAMOUR GIRL GIADA DE LAURENTIIS

If Rachael Ray is the girl next door, Giada De Laurentiis is the princess from across the sea. Born into a show business family that includes her grandfather, legendary director Dino De Laurentiis and her mother, actress Veronica De Laurentiis, it would have seemed natural that Giada would have followed in their footsteps and gone into acting. However, Giada instead enrolled at the prestigious “Le Cordon Bleu” in Paris, planning on becoming a pastry chef. After completing her studies, she journeyed to Los Angeles, working as a chef at various high-profile eateries. Her work,

along with her stunning good looks, eventually attracted the attention of “The Food Network”, and in 2003, her first show on the network launched. Titled “Everyday Italian”, the show featured Giada cooking recipes from her Italian heritage. Purportedly, some viewers were so taken aback by Giada’s beauty, they wrote angry letters to “The Food Network ”, accusing them of substituting a ringer instead of a real chef. Giada’s cooking focused on Italian recipes with a contemporary flair. Since her first show, Giada has starred on several other Food Network shows, including “Behind the Bash”, a show about the catering industry; “Weekend Getaways”, which took viewers to a different destination each show for a look at local cuisine and attractions; and her newest, “Giada in Italy”, where she visits her homeland and its culinary delights. Giada’s career came full circle in 2014, when her first restaurant, GIADA, opened at the newly opened “The Cromwell” in Las Vegas. The restaurant’s website describes their offerings as “Italian cuisine with refreshing California influences”, which is an apt description for Giada herself. THE FRAT BOY - GUY FIERI

Guy Fieri doesn’t look like your average chef; he looks more like the guy who would be fronting your favorite bar band. In his signature bowling shirt,

GUY FIERI: THE FRAT BOY

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spiked blond hair, and omni-present sunglasses perched on the back of his head, Fieri cuts an unforgettable figure. In spite of his non-traditional look, Fieri has been a foodie since he was young, working a pretzel cart and bussing dishes in a restaurant to save enough money to study cooking abroad. His cooking career began in earnest in the corporate end of the industry, where he worked for food giant Stouffer’s, overseeing restaurants on the West Coast. Fieri’s TV career started when he won “The Next Food Network Star” in 2006, and his first show, “Guy’s Big Bite”, is still running new episodes. The show features Fieri in his man-cave kitchen, whipping up large portions of “big, bold flavors”- hearty-appetite pleasers like “Big Bud’s Beer Can Chicken”, and the classic Hawaiian “Loco Moco”, a mouth-watering concoction that puts a burger, Hawaiian brown gravy and a fried egg on top of a mountain of rice. Readers may be more familiar with Fieri’s second show, “Diners, Drive-Ins and Dives”, which showcases Fieri as he drives one of his vintage cars around the backroads of the country, kibitzing in the kitchens of the eponymous diners, etc. Classically trained foodies may scoff at Fieri’s fist bumps and featuring “low-brow” meals, but viewers eat it up. Like Giada, Fieri has spun his TV success into off-screen ventures, and currently owns or co-owns nine restaurants around the US, in Las Vegas, New York, and other cities. THE BAD BOY ANTHONY BOURDAIN

The classic image of the genteel chef, resplendent in his kitchen whites, meets 1970’s punk sensibilities in the person of Anthony Bourdain, host of Emmy-winning shows, “Anthony Bourdain: No Reservations”, which appeared on the Travel Channel, a nd “A nt hony Bou rd a i n: Pa r t s Unk now n”, which premiered on CNN in 2013. The premise for both shows is similar- Bourdain travels 14

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to exotic destinations and explores the local culture and cuisine. The format is perfectly suited to Bourdain’s unorthodox personality. Bourdain’s rocky past is well-documented, but rather than shy away from it, Bourdain embraces his reputation as a hellraiser, gleefully engaging in public spats with Food Network luminaries such as Fieri, Ray, and others. His disdain for the commercialization of the “celebrity cooking” industry is at the basis of these conflicts, and his shows attempt to focus attention on authentic cuisine, and return cooking

TRISHA YEARWOOD: THE JACK OF ALL TRADES

to a less personality-based endeavor. Bourdain is an advocate for traditional cuisine, “street food”, and his shows are often the antithesis of “comfort food”. According to a 2010 article in a Kingston, Jamaica newspaper, Bourdain has eaten such exotic and challenging fare as sheep testicles, ant eggs, a raw seal eyeball, and a whole cobra. The article mentions a few other even more unusual items, but Bourdain still maintains that the most disgusting thing he has ever eaten was a Chicken McNugget. THE JACK OF ALL TRADES TRISHA YEARWOOD

Some people seem to have all the luck, and few would argue that Trisha Yearwood is one of the most fortunate people on the planet. Three Grammy awards, three Country Music Awards, an Emmy Award, eleven studio albums, a hugely popular cooking show on the

Food Network, and for good measure, her husband named Garth Brooks. What makes this bearable for mere mortals, however, is that Trisha is tremendously talented, and earned her success on her own merits. Since her debut album in 1991, Trisha has consistently been at the top of the country charts. After a four year sabbatical in 2001, she returned to performing, releasing a studio album, “Jasper County”, which was widely praised for its musical diversity and range. Trisha’s far-reaching talents were further evidenced in 2008, when she released her first cookbook, which was co-authored by her mother and sister. Buoyed by the positive response, a second cookbook came out in 2010; while both books were fan favorites, the book was singled out by the “Physician’s Committee for Responsible Medicine” as being one of the five worst cookbooks of 2010, earning that distinction by dint of its heavy use of fat and cholesterolladen ingredients. Undaunted, Trisha continued to pursue her love of cooking, and in 2012, her show, “Trisha’s Southern Kitchen” launched on The Food Net work. Chastened a bit by the criticism of her cookbooks by the medical community, the show features traditional Southern fare such as fried chicken, ribs, and meatloaf, but the recipes are given a healthy makeover. The show features not only Trisha in her kitchen, but also highlights her interaction with family, friends and even fans, giving viewers an inside glimpse into the life of this multi-talented woman. The Food Network seems to grow in popularity with every passing year, and the network is focused on keeping viewers coming back. Between the competition shows that run in evening, and the more personality-based “howto” shows that run in the daytime, viewers can’t get enough. We watch, we learn, we cook, and some of us even imagine that one day, we might be “The Next Food Network Star”.

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The 2016 Casino Chef Showdown is official. After counting thousands of votes for recipes from some of the top chefs from around the region, we are excited to announce the winner! This year’s Culinary King of the Casino is Chef Clint Cole from Rising Star Casino Resort in Rising Sun, Indiana. His entry for a Sausage Stuffed, Bacon Wrapped Pork Loin took first place prize and bragging rights for the next year! Check out his recipe and some insider tips from the top four chefs from this year’s competition! We are also happy to announce that Jocelyn B. from Brook Park, Ohio won the Ultimate Casino Getaway. She is excited about her trip and looks forward to a great dining experience.We will feature an article about her visit in a future issue so be sure to watch for it! Enjoy the following Chef Spotlights on our final four chefs.

THE WINNING ENTRY: SAUSAGE STUFFED BACON WRAPPED PORK LOIN

| G A M I N G A N D D E S T I N AT I O N S . C O M

CHEF

Clint Cole

THE 2016 CULINARY KING OF THE CASINO WELLINGTON’S STEAKHOUSE AT RISING STAR CASINO RESORT (RISING SUN, IN)

About Chef Cole and his recipe: Chef Clint Cole’s earliest memories of learning to cook were as a youngster helping his mother and grandmother in the kitchen when they canned the food they grew on their farm. He wanted to learn how to cook, and remembers watching cooking shows and dreaming of being a chef. After being stationed in Yokosuka, Japan for three years, he became fond of Asian cuisine and enjoys cooking it as well as anything with peppers or a Mexican flair. When asked what it takes to have a great restaurant and provide a memorable dining experience to guests, he commented that consistency, among other nuances, is important. “Consistency is of the utmost importance because it is what really builds your reputation. You create an experience for the diner and you want them to come back. By training your cooks to imitate your cooking style and recreate your dishes, it will create that consistency. When guests come to your restaurant on a regular basis, they know what to expect. If they don’t get what they expect, it’s not usually a good thing. The same goes for front of the house service standards.” Some of his favorite restaurant experiences have been Sean Brock’s Husk in Nashville, Tennessee where the farm to garden flair was everywhere and showcased in an old Southern mansion with an exposed kitchen. He also likes to frequent Chef Jean-Robert’s Table in Cincinnati, Ohio. The recipe: “Besides the fact that this recipe is absolutely delicious, I also chose it because it requires some patience, skill and different techniques of preparation. Pork is very versatile and delicious if prepared correctly and it sounds like a lot of people agree!”

THE RUNNER UP CHEFS

CHEF

Stephen P. Morgan

CHEF

EXECUTIVE CHEF AT

Chef Paolo Pittia

SCARLET’S STEAKS & SEAFOOD AT

Keith Wittrock

IP CASINO, RESORT & SPA (BILOXI, MS)

SCARLET PEARL CASINO RESORT (D’IBERVILLE, MS)

AT HARD ROCK HOTEL & CASINO (SIOUX CITY, IA)

Parmesan Crusted Halibut with red wine braised cabbage, saffron poached potatoes and bourbon citrus broth

Berkshire Pork Tenderloin with Jalapeno Cheddar Polenta + Bacon Apple Compote

About Chef Pittia and his recipe: Italian-born Chef Paolo Pittia fell in love with cooking at a young age watching his mom in the kitchen and realized that cooking was a great gift you can give to people. “It feels wonderful to cook something and see how much your guests enjoy it.” He said. His perfect dining experience entails efficient and friendly service, but not too overwhelming or rushed, with the right lighting and background music.

About Chef Wittrock and his recipe:

Venetian Style Shellfish & Mushroom Risotto

About Chef Morgan and his recipe: In 1976 Chef Morgan was 12 and working his first job in a kitchen. The rest is history. Now 40 years later, he attributes his love of cooking to the aromas that came from an Italian restaurant in his childhood neighborhood, which also led to his preferred cuisine to cook. “Italian food is a core, pleasant food that reminds me of my childhood,” he commented. He is driven to provide his restaurant guests a well-rounded experience when they visit. “A great dining experience combines an equal balance of great food, service and atmosphere,” he added. The Entry: “I picked the shellfish and risotto dish for the contest because it is an authentic representation of flavors one would experience in and around Venice, which has some of the best cuisine in the world.” TO GET THESE RECIPES, visit

The Entry: “I chose this dish because it is the perfect combination of flavors and textures that blends with the tender moist halibut, to the earthy saffron potato, to the sharp braised red cabbage ending with the sweet and sour of the citrus broth."

MAIN + ABBEY

With more than 20 years of experience in the kitchen, Chef Wittrock has learned to cook many cuisines and prefers the freshest ingredients to make the flavor profiles pop. He is an advocate of keeping things simple, adding that a perfect dining experience is about the experience. “It doesn’t have to be a cutting-edge creation,” he commented. “It should be an experience where it’s about your meal, but also about learning from the locals, meeting the chef, being able to watch your meal being created.” The Entry: Bacon makes everything better! Pork is a staple dish of the Midwest, and one of my personal favorite ingredients to cook. It adds a bit of salty to the balance of acidity, spicy, creamy, sweetness that the dish offers.

GamingandDestinations.com. G A M I N G A N D D E S T I N AT I O N S . C O M |

THE HOUSE ADVANTAGE IN BLACKJACK IS 0.62% AGAINST A BASIC STRATEGY PLAYER.

C A S I NO C OM P S : K NOW I NG T H E N U M BER S by

nterests of casinos and players don’t always precisely align when it comes to comps. Naturally enough, as players we’ll take whatever we can get. Cash back, free play, room and meal comps, shows, golf – bring it on! Casinos want to make sure their money is being spent productively. The purpose of comps is to reinforce player loyalty and provide an incentive for players to return. Ideally, from a casino standpoint, the biggest comps will go to the players who add the most to the casino’s bottom line. Determining who those players are has become more scientific over the years. On 18

| G A M I N G A N D D E S T I N AT I O N S . C O M

JOHN GROCHOWSKI

electronic games, including slot machines and video poker, every bet is tracked through your player’s club card. As long as you use the card, casinos know exactly how much you’re betting – and if you don’t use the card, you don’t get comps. Table games still incorporate a little art with the science. Casinos can track every bet on games that use electronic betting screens instead of chips, or if the casinos invest in RFID chips and readers. But for most games, tracking your play means clocking you in with your player’s club card, recording your buy-ins and estimating your average bet, then applying a hands-per-hour rate and the house edge

to calculate a theoretical loss. How does that all work? Let’s take blackjack, craps and roulette as examples – games that have been casino standards for decades. Some players have been trying to game the system, as long as there have been comps. A few try to team with a partner to take opposite sides of a bet such as red/black in roulette and pass/don’t pass in craps so wins offset losses. But as discussed in the July issue of Gaming and Destinations, the bets don’t precisely offset. Either both players can lose as in roulette or one player can lose without the other winning as

in craps, but never can one win without the other losing. The casino still has its mathematical edge and players can never have a winning session. Serious comp chasers try to make it appear that they are betting more than they really are. They’ll buy in for more money is needed to sustain their play and make their biggest bets at the beginning, when the pit supervisor is most likely to be watching. Tipping the dealer also is part of the game plan, in hopes the dealer will give the supervisor a high estimate of the average wager. At the core, of course, is choosing a game and playing it well. Let’s take a look at those three standard games in terms of the house edge, speed of play, theoretical loss per hour and comps per hour. We’ll need to make a few assumptions. The starting point will be a $10 wager per hand, roll of the dice or spin of the wheel. For a comp rate, let’s assume 10 percent of your theoretical loss is returned to you in the form of comps. That’s not a hard and fast rule. Some casinos comp more than that – the old, pre-recession rule of thumb was that some returned up to 40 percent. Many comp at a higher rate to bigger players than they give to low rollers. In addition, casinos that have invested in analytics can use

them to zero in on player demographics and spending patterns to determine those most likely to increase their spending in the future. But for a quick overview of what you can expect from each game, let’s use 10 percent. BLACKJACK: The key for comp players is that blackjack has a house edge that varies with skill. In a no-frills six-deck game in which the blackjacks pay 3-2, dealers hit soft 17, you may split any pair except aces up to three times for a total of four hands, you may split aces only once, and you may double down on any first two cards, including after splits, the house edge against a basic strategy player is 0.62 percent. But not all players know basic strategy. One who is just a little fuzzy on some of the fine points might face a house edge of 1 percent. A player who hasn’t really studied the strategy charts might be playing against a house edge of 1.5 or 2 percent, and one who throws strategy out the window and plays by intuition and feel might see a house edge of 3 percent or more. Casinos’ assumption of their edge has evolved. Players have many more options for learning basic strategy than they once did, including free online trainers. Twenty years ago, when I was a student in a major casino company’s weeklong seminar on casino operations, we were told the house

assumed an edge of 2 to 2.5 percent against average players. In more recent years, table games directors have told me that assumption is closer to 1 percent. That makes a big difference. Let’s assume a busy table and about 60 hands per hour. Your initial wagers total $600 per hour. If you’re playing basic strategy at a 0.62 percent house edge, your average hourly loss is $3.72. If the house assumed a 2 percent edge, then it would estimate your theoretical loss at $12. At 1 percent, that drops to $6. At a 10 percent comp rate, a casino assuming a 2 percent edge sees an hour of your play as worth $1.20 in comps. If the assumption is a 1 percent edge, an hour’s comps for a $10 player come to only 60 cents. Should you find a casino that comps at the generous old rate of 40 percent, those comp averages are $4.80 at a 2 percent house edge, and $2.40 at 1 percent. With a 2 percent house edge assumption and 40 percent comp rate, the $4.80 in comps exceed the $3.72 in average losses for a basic strategy player. That made blackjack a comp player’s dream. At the less favorable assumptions of a 1 percent edge and 10 percent comp rate, the 60 cents in comps vs. $3.72 in losses still leaves a $3.12 profit to the house.

THE DON'T PASS/COME BET IN CRAPS IS A MERE 1.36%. G A M I N G A N D D E S T I N AT I O N S . C O M |

CRAPS: There’s a wide range of available bets and house edges in craps – from 1.36 percent on don’t pass or don’t come and 1.41 percent on pass or come, on up to 16.66 percent on any 7. There is no house edge on free odds, but it’s an extraordinarily rare casino that includes the odds in your average bet for comp purposes. There’s room to comp generously to players who bet big on the bad bets. But if you’re serious about earning enough comps to offset a large share of your losses and get close to break-even level, you won’t start by maximizing losses with high houseedge bets. For the most part, casinos assume you’re betting pass and augmenting with some higher-edge bets. A typical house edge assumption is about 1.75 percent. The best craps bets take multiple rolls to decide, so figure about 50 decisions per hour. At $10 per decision, that’s $500 in wagers. Assuming a 1.41 percent house edge on pass, your average loss is $7.05,

A STANDARD ROULETTE GAME WILL PRODUCE 40 SPINS PER HOUR. 20

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while the casino’s 1.75 percent assumption takes your theoretical loss to $8.75 per hour. At a 10 percent comp rate, that’s 87.5 cents per hour, and a $6.175 profit to the house. Of course, most craps players make multiple bets, and if your average risk per decision is $30 instead of $10, you can triple the figures above. ROULETTE: Now we’re into much simpler territory. The house edge on double-zero roulette is 5.26 percent on every wager except the five-number bet on 0, 00, 1, 2 and 3. There, the house edge is 7.89 percent, so it’s a bet you don’t want to make. The casino knows all this. The math on roulette has been established for centuries, ever since modern roulette wheels appeared in Paris in the late 1700s. Casinos know they can count on that 5.26 percent. Roulette is a slow-moving game, with the assumption of about 40 spins per hour. At $10 per spin, you wager $400. Your average loss is $21.04, and that’s also your

theoretical loss. At a 10 percent comp rate, you’ll get $2.10 per hour, while 40 percent would kick that up to $8.40. Let’s look at the average hourly loss/comp differences for all three games, assuming $10 bets and 10 percent comps: Blackjack, $3.72 losses, 60 cents comps, $3.12 house profit; craps for pass bettors, $7.05 loss, 87.5 cents comps, $6.175 house profit; roulette, $21.04 loss, $2.10 comps, $18.94 house profit. At a 40 percent comp rate, the loss/ comp/house figures are $3.72/$2.40/$1.32 for blackjack, $7.05/$3.30/$3.75 for craps and $21.04/$8.40/$12.64 for roulette. Blackjack presents some opportunity to narrow the loss-comps gap because of player skill. Craps offers some opportunity because the casino assumes an edge slightly higher than the best bets at the table. Roulette, where the house edge and assumed house edge are identical, doesn’t present that opportunity. Good luck at the tables, and knowing how you can earn comps!

Rules the Casino Floor

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CHER ©2003 Apis Productions, Inc. All Rights Reserved. Unless otherwise noted, trademarks are owned by, or under license to or from, Scientific Games Corporation, or one or more of its directly or indirectly wholly owned companies, in the United States or elsewhere. © 2016 Scientific Games Corporation. All rights reserved. G A M I N G A N D D E S T I N AT I O N S . C O M |

PLAYER STRATEGY

CRAPS: Trust Me Most casino gamblers come in three general types: CATEGORY ONE: The advantage-player is the type of player who wants to get a true statistical edge over the house. These individuals are rare indeed. Of the 54 (or so) million casino gamblers in the United States, I would hazard a guess that maybe five to 10 thousand are in this category – most of them being low-stakes blackjack card counters. Others might include skilled dice controllers, video poker experts and Pai Gow poker experts. Given enough time and patience (and bankroll) many of these players can be ahead of the casinos as they leave Earth and join the heavenly choir. CATEGORY TWO: The astute player who uses the best strategies at the best games he or she plays. These players cannot win in the long run, but their losses are contained by the excellent strategies they employ. They use the computer generated basic strategies in blackjack; they make the best bets of the Pass Line, Come or Don’t Pass and Don’t Come in craps, and the best strategies at video poker and Pai Gow Poker. They even know the best roulette games to play! CATEGORY THREE: This is an all-inclusive one and contains, but is not limited to, the instinctive player who develops his or her own strategies based on any one or many of the following un-principles: psychic vibrations, limited logic, silly erroneous beliefs and dogged idiocy. They will make the worst bets at games where some of the best bets in the casino exist – for example at craps and baccarat. These players are often cantankerous and more often angry that their lifetime results are losses – often major losses. Many of these players play too fast and perhaps imbibe too much and are generally not in control of their emotional states. These are not degenerate or problem gamblers, just generally dumb ones. Some of my books have been directed at the advantage-player or those who wish to become advantage-players. Most of my books, however, deal with and advocate strategies that will allow the players in Category Two to make the most of their casino gambling experiences. I get some negative feedback from casino gamblers in Category Three who take me to task because I state quite clearly that there are no ways to beat the games 22

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FRANK SCOBLETE

if one does not understand the math behind them. In short and to make the shortest point – there are no strategies that can overcome the house edge. But some strategies are so bad that the player is asking for losses. Using craps as our example let me go through Category Three craps players and the silly and sad ways they play. (I fully expect to get some feedback on this column but, as Doris Day sang: “What will be will be!”) SAYINGS OF THE CATEGORY THREE PLAYERS AND THE REAL TRUTH “I walk by the tables and send out my sixth sense to see if the next shooters will be hot. If I feel they will be I jump on the table and bet on all the numbers.” The Truth: Many people believe in some form of extra-sensory perception, but such presumptive abilities have never been proven or shown to work at gambling games. Yes, you will meet people who claim that one night they felt they would get hot and they did. These people are more than cancelled out by the legions of other players who thought they might get hot, but instead got clobbered. “I am a trend bettor. I always see what numbers have been hitting and I bet on those numbers. Numbers repeat and all gamblers know this.” The Truth: Yes, numbers do repeat, but there is no way to predict which ones and how often and whether those repetitions actually can give players the long-term (or short-term) edge. Some players use trend betting with the numbers that have hit; some use it to bet against the numbers that have hit. It is not a winning strategy and does not reduce the house edge in any way.

Frank Scoblete is the author of several books on gaming. His most recent titles include, “I Am a Dice Controller: Inside the World of Advantage-Play Craps”; “Confessions of a Wayward Catholic”; and “I Am a Card Counter: Inside the World of Advantage-Play Blackjack.” All are available online and at bookstores.

“I AM A TREND BETTOR. I ALWAYS SEE WHAT NUMBERS HAVE BEEN HITTING AND I BET ON THOSE NUMBERS.”

“I never bet the Pass or Come because these bets have to stay up on the table once they are on a number. Place bets can be removed.” The Truth: A Place bettor would have to take his bets down at least 80 percent of the time to somewhat equal the house hit on his bankroll that the Pass, Come, Don’t Pass and Don’t Come have. I’ve never met any craps player who does this. I rarely meet craps players who take down their bets at all. “I love making the Whirl, the Hardways, the Horn, the C&E and the Big Red.”

FOR MORE FREE TIPS, VISIT GAMINGANDDESTINATIONS.COM

PLAYER STRATEGY by

PHIL HELLMUTH, JR.

POKER: Playing Top 10 Hands Strategy for playing top ten hands after the flop can differ from hand to hand. The following examples have seven assumptions: 1. You’re playing a $5-$10 game. 2. You have J-J (AKA Pocket Jacks)

Knowing how to play the top ten hands in Limit Hold ’em can mean the difference between winning and losing. In this column, 13-time World Series of Poker Champion Phil Hellmuth, Jr. offers some examples of correct play strategy. This is an excerpt from his best-selling book, Phil Hellmuth’s Texas Hold ’em available on Amazon. com and major bookstores everywhere.

“TRUST YOUR INSTINCTS AND YOU WILL FIND THEY WILL KEEP IMPROVING AS YOU CONTINUE TO PLAY HOLD ’EM.”

FOR MORE FREE TIPS, VISIT GAMINGANDDESTINATIONS.COM

3. Jim (a jackal) raises before the flopin the first position. 4. You re-raise making it three bets ($15) and are in third position. 5. Dumbo (an elephant) calls on the button. 6. Jerry (unclear profile) calls in the big blind. 7. Jim (the jackal) calls your raise.

THE FLOP COMES DOWN 10♦ 7♦ 4♠ Jerry checks and Jim bets out $5. This is a good f lop for you because there are no overcards (Q-K-A) to your jacks that would create an opponent having a higher pair. This means there is an excellent chance that you still have the best hand. Clearly, a raise is in order here. You raise because you probably have the best hand at this point, but are still vulnerable to overcards coming out. So you want to drive out a hand like Q-K. Your raise might also drive out someone with something like 5-5 who would otherwise call for a cheap $5 and perhaps end up beating you because he hit a five on the next card or a six and then a three to make a straight. In other words, right now your raise is about protecting your hand from losing by driving out opponents who are trailing you now, but have reasonable chances of beating you on the turn or the river. Your raise makes it too expensive for players facing weak draws to stay in the hand.

THE FLOP COMES DOWN A♦ 10♠ 4♦ Jerry bets out and Jim calls. Now what do you do? A raise at this point is also a great idea. Clearly you cannot fold right here because the pot is fairly large and you may still have the best hand. You already know that you probably have Jim beat because he is a jackal who always raises with any kind of hand and he didn’t raise Jerry’s $5 bet. Assuming that you raise, if Jerry re-raises you here, he probably has you beat, but it’s not a certainty. He could have a hand like a pair-and-flush draw such as 10♦-Q♦, or a straight-and-flush draw hand like Q♦-K♦. You should call his re-raise on the flop, since it is only $5 more to you, and you want to see what he does after the next card. If Jerry then bets out after the next card where the bets are double for a $10 bet, then it is time for a decision. Does he have a drawing hand that you can beat like A-Q for a pair of aces that beats you? Did the flush cards or king or queen hit the board on the turn? Note also that if the jack hits on the turn, it would appear to be a great card for you, but it could also present some danger if it is a jack of diamonds or if someone had K-Q and now has a straight. If a blank card comes up like a 6c and Jerry checks his hand to you, you have to ask why has he checked? It is probably because your raise on the flop scared him off betting the 6c and you accomplished your mission. If he does bet after the blank, then you need to watch the way he makes the bet (look for body language showing confidence or fear) and make a decision. On fourth street, after the fourth card is turned, if something tells you that Jerry is bluffing, then call. If not, then fold. In the end, trust your instincts and you will find they will keep improving as you continue to play Hold ’em. Your ability to read others will also improve. The best time to improve these skills is after you have folded. Study the players at the table for information that will come in handy later!

G A M I N G A N D D E S T I N AT I O N S . C O M |

PLAYER STRATEGY

VIDEO POKER: Acela Express If you live in the Northeast portion of the country, you’re probably familiar with Amtrak’s fast bullet train from Boston to Washington DC known as the Acela Express. Lots of people are addicted to speed whether it’s transportation, thrill rides or their choice of casino games. One classic video poker (VP) game that provides that adrenaline rush is Double Double Bonus (DDB). So, I can talk all day about the virtues of 9/6 Jacks or Better (9/6JOB, ER 99.5439%) and some still opt for a lesser ER (expected return) from 9/6DDB (ER 98.9808%). It’s rare indeed to find 10/6DDB anymore (ER 100.0670%) and, regardless of the ER, you have to have computerperfect holds to get the theoretical return and it’s over the long run. In addition, the variance of all DDB versions is sky high, meaning you run a big risk of running out of bankroll quickly when you fail to get the statistically expected number of quads (four of a kind hands). Nonetheless, if this is the poison you’ve named then at least play wisely. Here is a pay table for three versions of the game along with some playing tips. Table 1.1 DOUBLE DOUBLE BONUS POKER (DDB) Hand/ 5-Coin Bet 10/6 DDB 9/6 DDB 8/5 DDB Royal Flush

4000 4000 4000

Straight Flush 250 250 250 4 Aces with 2, 3 or 4 2000

Four 2’s, 3’s or 4’s 800 with A-4

4 Aces

2000

800 800

800 800 800

Four 2’s, 3’s, or 4’s 400

400

4 Fives-Kings 250 250 250 Full House 50 45 40 Flush

30 30 25

3 of a Kind

15 15 15

Straight 2 Pair

20 20 20 5 5 5

Jacks or Better 5 Expected Return

Variance

5 5

100.0670 98.9808% 96.7861% 42.17654 41.98498 41.99487

| G A M I N G A N D D E S T I N AT I O N S . C O M

LI N DA B OY D

TIPS FOR DDB: Pay Schedule: Make sure you check the pay schedule you have selected and have reasonable expectations. It’s difficult to find 10/6DDB, although I have seen quarter versions in Laughlin (Nevada) and Las Vegas. Mostly, you’ll find 9/6DDB with the 98.98% ER and the huge almost 42 variance, meaning it’s a high risk. At least try to find a 9/6DDB progressive, even though as the reliance on a progressive royal increases so does the variance. I wouldn’t play an 8/5DDB, especially if it’s non-progressive and Table 1.1 tells you why. Tutorial Practice: I can’t emphasize enough the importance of correct holds for any VP game you’re playing within a casino and this is no exception. In fact, I have a video produced with American Casino Guide (https://youtu.be/ X1uo2FLVEWQ ) indicating correct holds for 10 frequent JOB hands and will be doing the same for 10 DDB hands in the future. My preferred software is Dean Zamzow’s WinPoker and it can be purchased online. For VP players it’s the best investment you’ll ever make. There are free and easy to use strategy cards in the back of my book, The Video Poker Edge, for this and other classic VP games. Budget: This volatile game can be very frustrating and it’s easy to rationalize many trips to the ATM, aka the walk of shame. Make sure you predetermine your session budget and stick to it! Multiple Points: Other than 10/6 DDB, this game will be eligible for multiple points on days when the casino is offering this bonus. If you’re going to play, you should make every effort to play when you get more slot club points and can even add the computed amount to the game’s ER. My book offers easy instructions on how to do this. Final Thoughts: Acela Express games can be a ton of fun, whether it’s wagering on a single number in roulette, betting on the Yo, 11 in craps (one of the most popular bets in gambling) or selecting a highly volatile VP game, like DDB. If you choose DDB make sure you understand the game’s ER, variance, basic strategy and know when to call it a day once you’ve gone through your session budget. Nothing is worse than the long ride home when you overspend and have nothing to show for it but the lint in your pockets.

Linda Boyd, a long-time table game player before turning to video poker, writes for “Southern & Midwest Gaming,” and other national titles. You can also see her videos on iTunes and YouTube and more tips in her book, 'The Video Poker Edge' found on Amazon. Boyd’s book, “The Video Poker Edge,” includes free removable pay schedules and her free strategy cards for the most popular games. The latest edition is available from amazon.com, Square One Publishers and bookstores. Kindle edition now available.

"THIS VOLATILE GAME CAN BE FRUSTRATING."

FOR MORE FREE TIPS, VISIT GAMINGANDDESTINATIONS.COM

PLAYER STRATEGY by

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

Henry Tamburin, Ph.D. is the author of the Ultimate Guide to Blackjack (http:// www.888casino.com/blog/ casino-guides/blackjack/) editor of the Blackjack Insider e-Newsletter (www.bjinsider.com), lead instructor for the Golden Touch Blackjack course, and host of smartgaming. com. For a free three-month subscription to his blackjack newsletter, go to www. bjinsider.com/freetrial. To receive his free Casino Gambling Catalog, call 1-888-353-3234 or visit www.smartgaming.com.

"THE ODDS OF WINNING YOUR HAND REMAIN THE SAME REGARDLESS OF THIRD BASE PLAY."

FOR MORE FREE TIPS, VISIT GAMINGANDDESTINATIONS.COM

BLACKJACK: Clueless Third Base Players You’re playing blackjack with another player and the dealer deals out the following hands: you get a 10-6; your fellow player, who happens to be seated at third base, has 9-7, and the dealer’s upcard is a 5. You act first, and with a 16 against a dealer 10, you follow the basic playing strategy and stand. You glance over at the third baseman and expect him to also stand on his 16. However, you cringe when you see him signaling the dealer for another card. Sure enough, he draws a 10 and busts. The dealer flips over her hole card and it’s a 10, giving her 15. You say to yourself, “If that dummy at third base would have stood, the dealer would have drawn that 10 and busted.” The dealer then draws her third card from the shoe and flips over a 6 for a 21. You slump in your chair as you helplessly watch the dealer scoop your chips into the chip tray, saying to yourself, “I just lost because of that clueless player at third base.” I’m sure you can recall a hand you’ve lost playing blackjack because of an unorthodox play by the third base player. In fact, the majority of blackjack players believe that clueless players at third base will bring them bad luck and cause them to lose. Moreover, they have the proof to show it every time a third baseman “takes the dealer’s bust card” and they lose. Nevertheless, is the dreaded phobia that “bad players can hurt you” a fact or fiction? Before I share with you some hard data to answer this question, let me ask you this question: “If you were the player in the above example, how would you want the third baseman to play his hand, and why?” Even though hitting the 16 is a horrible play by the third baseman, the odds of winning your hand remain the same regardless of how he plays it. After all, you don’t have any earthly idea what the next card is in the shoe. Sometimes that next card will break the dealer, other times it won’t. In fact, you really don’t know which way it will go, but in the long run, it’ll wind up a coin toss, meaning sometimes the mistake made by the third baseman will hurt you, and other times it will help you. Unfortunately, most blackjack players have “selective memory” and they only recollect the times that they lost because of a bad mistake made by the third baseman. So, let me ask you this. What do you do when he makes a bad play and the dealer subsequently busts? Do you congratulate him? I think not. Get my point about “selective memory”? Remember the “hard data” I promised you that prove that clueless players have no effect on your odds of winning? The first piece of data comes from a study by blackjack author Fred Renzey, who manually dealt 500 rounds of blackjack at home and kept records of the results. He assumed

being the first baseman, and he played all 500 hands according to perfect basic strategy. On every round, he purposely misplayed every one of the 500 hands for the “player from hell” at third base. (If he was dealt a 16 against a 5, he hit. He always split a pair of 5s or 10s and even doubled down with a blackjack. That’s as bad a player as you will find.) Renzey manually kept track of the result of his hands on each round (he ignored the result of the third baseman). Then he reviewed the cards to see how he would have made out if the third baseman had played his hand correctly. The data showed that the horrendous play of the third baseman had no tendency to hurt another player’s result (if you want to see the hard data for the 500-hand study, go to page 42 in his book Blackjack Bluebook II). Now you could argue that, statistically, 500 manually dealt hands is not a very large sample size. However, what if we had data from billions of hands of blackjack, would that convince you? Blackjack mathematician Norman Wattenberger did exactly that, namely, run 15 billion computergenerated blackjack hands to look at the effect the player at third base has on the house edge of the player at first base. He ran three simulations (fivebillion hands each). The average player at first base played the same all the time, while the clueless player at third base played differently in each fivebillion-hand simulation (sim). In the first sim, the third baseman mimicked the dealer rules, meaning he always hit on 16 or less and stood on 17 or more (which is a horrible strategy). In the next sim, he was programmed to never hit when a bust was possible, and in the third sim, he always split every pair and doubled every hard hand of 5-11 (now that’s a bad player). The results of the simulations were this: your edge is unaffected by a poor player (for details of this study, go to www.blackjackincolor.com/useless6.htm).

So now, let me ask you, would you place your confidence in a fifteen-billion-hand study or a player’s perceived recollection of past results in which he claims he lost because of the poor play of the third base player? Bottom line: Don’t worry how the third base player plays his hand; instead, concentrate on making the correct play on your hand.

Henry Tamburin, Ph.D. is the author of the U lt i m at e G u id e to Bl a c k j a c k ( ht t p: // www.888casino.com/blog/casino-guides/ blackjack /) editor of the Blackjack Insider e-Newsletter (www.bjinsider.com), lead instructor for the Golden Touch Blackjack course, and host of smartgaming.com. For a free three-month subscription to his blackjack newsletter, go to www. bjinsider.com/freetrial. To receive his free Casino Gambling Catalog, call 1-888-353-3234 or visit www.smartgaming.com. G A M I N G A N D D E S T I N AT I O N S . C O M |

CASINO COCKTAILS: Flavors from Fantastic Bartenders

When it comes to cocktails, just about anything goes. Whether you are in the mood for a classic drink like a Manhattan or a Gin and Tonic, or want something more evolved like a Margarita or Whiskey Sour, it is likely that you will find what you are looking for at your favorite casino.

BILOXI CABLE CAR PRIMETINI Hermon Simmons from BR Prime Steakhouse at Beau Rivage Resort & Casino (Biloxi, MS) A truly tested bartender at Beau Rivage, Hermon Simmons has earned his stripes over his 12-year span at the Gulf Coast resort. His Biloxi Cable Car concoction is shaken with a lemon twist and is the perfect drink while sitting at the elegant bar listening to the Rat Pack music played inside BR Prime. Be sure and ask for Simmons next time you order one!

Since this is our dining guide, we are excited to highlight some of our favorite cocktails from casinos around the country, and the friendly smiles that might be serving them!

DANIELLE MILLER: PEARL OF THE BEAU PEARL OF THE BEAU Danielle Miller from EIGHT75 at Beau Rivage Resort & Casino (Biloxi, MS)

SAMANTHA ABPLANALP: AMARETTO KISS AMARETTO KISS Samantha Abplanalp at Rising Star Casino Resort (Rising Sun, IN) What’s not to love about a kiss? Well this tasty concoction features the perfect blend of sweet and smooth with the light fizz of Sierra Mist. So be sure to look for Samantha on your next trip to Rising Star to order one for yourself!

Beau Rivage is often called “The Crown Jewel of the Coast,” so Danielle figured it was appropriate to name a cocktail to compliment the lavish resort’s nickname. Danielle says that customers enjoy this tasty cocktail because it’s refreshing and light and easy to love! Ingredients: • 1.5 ounces Pearl Cucumber Vodka • Coconut Water • Muddled Cucumber • Crushed Ice

Directions: • Combine ingredients in a cocktail glass and enjoy

| G A M I N G A N D D E S T I N AT I O N S . C O M

• 1.5 ounces Captain Morgan Private Stock • 1 ounce Cointreau • 1 ounce Fresh Sour Mix • Cinnamon Sugar Rim 1850 SAZERAC ORIGINAL Hermon Simmons from BR Prime Steakhouse at Beau Rivage Resort & Casino (Biloxi, MS) The cocktails are so tempting at EIGHT75, we had to feature two. This one is the classic New Orleans Sazerac recipe using cognac. Hermon says the Sazerac was a popular drink when speakeasies came along, but prohibition changed the way Americans mixed the drink because they couldn’t get the same ingredients. You can shake or stir the 1850 Sazerac Original, just be sure to ask for Simmons, and if he’s there … get one! Ingredients:

Ingredients: • 1.25 ounces Absolute Vodka • 1.25 ounces Amaretto • 3 oz Sour Mix • 3 oz Cranberry Juice • Splash of Sierra Mist • Ice

Directions: • Mix ingredients using a shaker • Pour over ice and enjoy

Ingredients:

• 2 ounces Remy Martin V.S.O.P. • Absinthe to coat the brandy snifter • Liquid Sugar • Peychaud’s Bitters

HERMON SIMMONS: BILOXI CABLE CAR PRIMETINI

PINEAPPLE MOJITO Lynn Nichols from Gold Strike Casino Resort (Tunica, MS) The Mojito is a drink that has most certainly been around for a while. Originally made with Aguardiente, the first evolution of an alcohol that would lead to rum, this classic Cuban refreshment is a pure afternoon delight! Ingredients:

JEREMY WESTER : CUCUMBER JALAPENO MARGARITA CUCUMBER JALAPENO MARGARITA Jeremy Wester from Tien Restaurant at IP Casino Resort & Spa (Biloxi, MS) When it comes to unique flavor medleys, Tien is the place to go. Served with cucumber and jalapeno slices, this twisted Margarita is taken to a whole new level. It is incredibly tasty and not as spicy as you might think offering a smooth finish from the orange juice and agave nectar. Ingredients:

• 2 ounces Bacardi Pineapple Fusion Rum • ½ ounce Pineapple Juice • ½ ounce House Made Pineapple Syrup • 6-8 Mint Leaves • 3 Lime Wedges • 1 ounce Club Soda

HOLLYWOOD STARS’ MARTINI

Directions:

HOLLYWOOD STARS’ MARTINI

• Muddle the mint leaves and fresh lime wedges with the simple syrup and pineapple juice.

Found at multiple bars at Hollywood Casino Tunica (Tunica, MS)

• Top with club soda

Consider this Martini a bit glammed up for the likings of the stars of Hollywood. With local Mississippi vodka and the sweet flavors of the curaçao and sweet and sour, you’ll see why it is a favorite at Hollywood.

• Garnish with a sprig of mint and pineapple and enjoy

Ingredients:

• Fill Collins glass with ice and add the pineapple rum. • Add more ice and stir.

• 4 Cucumber Slices

• 2 ounces Cathead Vodka (distilled in Mississippi)

• 1.5 ounces Cruz Reposado Tequila

• ½ ounce Raspberry Liquor

• 1 Lime, Juiced

• Twist of Lemon

• 2 Jalapeño Slices

Directions:

• In a mixing glass, add a few cubes of ice, combine the ingredients.

• Muddle cucumber with agave syrup in a shaker tin

• Shake or stir to chill and pour in a chilled Martini glass.

• Add tequila, sour mix, lime juice, orange juice and jalapeño slices

• Garnish with a twist of lemon and enjoy!

• 1 ounce Agave Nectar Syrup

• ½ ounces Blue Curaçao

• 4 ounces Sour Mix

• ½ ounce Sweet & Sour

• Splash Orange Juice

• Add ice to shaker tin • Shake and strain over ice

LYNN NICHOLS : PINEAPPLE MOJITO

G A M I N G A N D D E S T I N AT I O N S . C O M |

AXIS FLOAT Rumon at MGM Grand Detroit (Detroit, MI)

LEMONDROP MARTINI Robert from Butler’s Bar at Scarlet Pearl Casino Resort (D’Iberville, MS)

This isn’t the root beer float you grew up with! Rumon at AXIS Lounge has put a twist on this dessert driven cocktail. It is the classic with the kick of smooth RumChata added to the mix. Just replace the ice cream from the original recipe with ice and RumChata and you’ll be in float heaven. Don’t miss this sweet treat before heading to the casino floor.

Martinis have many variations and this one is a keeper. Combining the Limoncello with the triple sec gives the smooth finish with the sour lemon flavor. Robert hit a home run with this one! Ingredients: • 1 ounce of Absolut Citron • 1 ounce of Homemade Limoncello • Splash of Triple Sec • 1 ounce of Simple Syrup

Ingredients: • Root Beer • RumChata

• Juice from 1 Whole Lemon Directions: • Shaken in a tin with ice and strained into a sugar in the raw rimmed martini glass

Directions: GIN & TONIC All bar outlets and servers at Ho-Chunk Gaming Wisconsin Dells (Delton, WI) If it’s not broken, don’t fix it! That saying certainly holds true for the classic gin and tonic proudly served at just about any bar in America. Be sure to check out the selection of preferred gins at Ho-Chunk on your next visit for a refreshing thirst quencher. Ingredients:

• 2 ounces Premium Gin • 4 ounces Tonic • Lime Wedge

Directions: • Add the gin and tonic to a glass with ice. • Squeeze the lime wedge in the mix and stir. 28

| G A M I N G A N D D E S T I N AT I O N S . C O M

• Pour root beer in a glass over ice. • Add RumChata on top. • Stir and enjoy.

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THE BREEDERS' CUP RETURNS TO SANTA ANITA PARK NOVEMBER 4TH AND 5TH. Photos courtesy of horsephotos.com

BR E E DE R S ’ C U P:

T H E BE S T R E T U R N S T O T H E W E S T by

he best of the thoroughbred racing industry will return to the West Coast once again on November 4-5 for two of the biggest racing days of the year – the Breeders’ Cup. The 32nd annual Breeders’ Cup will be contested at Santa Anita Park for the eighth time, but this extravaganza is expected to be a little different from those in the past. It’s the first with the American Pharoah effect in full force. No, American Pharoah won’t be making an appearance at Santa Anita. But one year after he became the first Triple Crown winner in 37 years and then going on to win the Breeders’ Cup Classic – to become the first horse to win the “Grand Slam” of racing – the effect of Pharoah is being felt

| G A M I N G A N D D E S T I N AT I O N S . C O M

JOSEPH DEMLING

all across American racing. And the Breeders’ Cup is hoping to cash in. “It’s absolutely only a positive for the Breeders’ Cup,” horse racing advocate and former Eclipse Award-winning turf writer Jennie Rees said. “He did something nobody else has ever done and people loved him. “People need to realize that was an exceptional horse and one we may never see the likes of again, but still race tracks – and the Breeders’ Cup – need to try and capitalize on the momentum he gave the sport.” American Pharoah became a bit of the “people’s horse” with his connections taking him out of the stall for photo

opportunities and interviews on his way to sweeping the Kentucky Derby, Preakness Stakes and Belmont Stakes. He became an American phenomenon the more success he had at the track. His final race came last year in the Breeders’ Cup Classic at Keeneland in Lexington, Ky., when he beat the older horses the first time he ever raced against them. As his trainer Bob Baffert put it, “The champ went out on top.” Now, American Pharoah is retired and is busy being a stud at Coolmore’s Ashford Stud in Versailles, Ky., but his hoof prints have been all over racing this year. It truly has been the “Pharoah Effect.” “I think he spoiled us all,” Baffert said. “He gave us a lot of memories and I think

he helped gain a lot of new fans. Now, we’re all hoping to find the next one.” And racing is hoping to keep the momentum of the previous one going. The announced Kentucky Derby crowd was 167,227 – just under the record 170,513 from 2015 – and despite a Derbyday crash of TVG the wagering was just one percent off the record set in 2015 at Churchill Downs. The second leg of the Triple Crown – the Preakness – drew a record crowd of 135,256 and Pimlico smashed wagering records for Friday and Saturday of Preakness week. Exaggerator upset Derby winner Nyquist in the big race. The TV numbers were up and the number of media members covering the first two legs of the Triple Crown was also higher than normal. Wired.com’s Lexi Pandell wrote in May, “Spurred by American Pharoah, never before had the industry been more primed to take on new fans – and new money – from around the country.” With no Triple Crown hopeful – and neither the Derby nor Preakness winner

BREEDERS’ CUP FACT’S AND FUN STUFF The first Breeders’ Cup was held in 1984 at Hollywood Park. The total 2-day purse is $28 million with $6 million going to the Classic winner. Jockey Mike Smith has the most Cup wins with 22 followed by Jerry Baily with 15. Trainer D. Wayne Lukas has the most Cup wins with 20 followed by Bob Baffert with 12. The largest margin victory was 13.5 lengths by Inside Information in the 1995 Distaff. The United States has produced 232 Cup winners followed by Ireland with 26. Churchill Downs and Santa Anita have both hosted the Breeders’ Cup eight times.

even entering the Belmont Stakes – the buzz died down a bit for the final leg. But as horse racing preps for its biggest two-day event of the year – the Breeders’ Cup – the Pharoah Effect is expected to be in high gear. Many new fans to the sport will be watching the two days of racing for the first time. “He was a rock star,” Baffert said. “Everywhere we went, people just wanted to get a chance to see him. They just wanted to be a part of it.” With no Triple Crown winner, the

AMERICAN PHAROAH STOLE THE SHOW AT THE 2015 BREEDERS' CUP AT KEENELAND RACECOURSE.

Breeders’ Cup is a chance to produce the next rock star of horse racing. While there will be plenty of entries that could woo the crowds, Rees warns about just how special Pharoah was to the sport. “It can only be seen as positive when you have a horse that transcends the racing public to the man on the street,” Rees said. “People became fans of American Pharoah, especially because he was such a people horse.” “I think it’s incumbent on race tracks to take advantage of that and try to help the

public get personal with the horses. Now, he was a very unusual horse, but there are ways to let the public in with others. Let the kids come touch an outrider’s horse. The moral of the story is the people loved the connection with this horse. We can only hope there’s another one like him that comes around.” American Pharoah just wrapped up his first season at stud. He stood at Ashford for a $200,000 fee for a live foal and was bred to 200 mares in the first 115 days of the breeding season with so much interest in his breeding.

Ashford officials said mares from all over the world came to visit American Pharoah. His $200,000 rate is the second highest in the thoroughbred breeding world this season, second to only Tapit ($300,000). Rees said the hefty price was mainly due to the Triple Crown, but the Breeders’ Cup Classic win helped make that price an easy sell for most horsemen. “The Breeders’ Cup win absolutely helped,” she said. “He did something nobody else has ever done by winning those four races and he beat older horses the only time that he met older horses. That’s a big thing with the breeders.” It remains to be seen if American Pharoah will have as much success at the breeding shed as he had on the racetrack. But Rees said he has a little time to prove himself.

THE BREEDERS' CUP WILL RETURN TO CHURCHILL DOWNS IN 2018. “He’s going to have a honeymoon of sorts for a couple of years,” she said. “And then he’s going to have to produce. We’ve seen other horses like Fusaichi Pegasus have a high stud fee and not be as successful. So, he has to show himself.” And while he’s trying to prove himself as a stud, the Breeders’ Cup will have an encore without its main star. But with all of the excitement and worldwide exposure brought by Pharoah, the two-day event should have plenty of hype. Then there’s always trying to find another star. Kentucky Derby winner Nyquist and

Preakness champ Exaggerator could emerge as racing’s next star or it could be

2014 Derby winner California Chrome. There’s always a chance the public will

latch on to Breeders’ Cup 2013 Distaff winner Beholder who is still going at age

6 or 3-year-old undefeated filly Songbird. There are plenty of potential stars and a

lot of eyes will be watching because of American Pharoah.

“What he did,” Rees said, “people loved him so much, there’s more eyeballs on

racing right now. Tracks just need to take advantage of it.”

COME SEE US.

Oaklawn Racing and Gaming, Hot Springs 32 | G A M I N G A N D D E S T I N AT I O N S . C O M

Southland Park Gaming and Racing, West Memphis

Oaklawn Racing and Gaming, Hot Springs

ARKANSAS.COM

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SOU THERN

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

•

1,473

RISING STAR CASINO RESORT

risingstarcasino.com

800-472-6311

•

1,278

TROPICANA EVANSVILLE

tropevansville.com

812-433-4000

•

905

FITZ CASINO & HOTEL

fitzgeraldstunica.com

662-363-5825

•

1,268

GOLD STRIKE CASINO RESORT

goldstrike.com

662-357-1111

1,400

HOLLYWOOD CASINO TUNICA

hollywoodcasinotunica.com

662-357-7700

1,079

SAM'S TOWN HOTEL & GAMBLING HALL

samstowntunica.com

662-363-0711

900

1,563

1,275

1,200

1,800

INDIANA

TUNICA

•

MID-SOUTH: INCLUDES LOUISIANA, MISSISSIPPI AND ALABAMA AMERISTAR CASINO VICKSBURG

ameristar.com/vicksburg

601-638-1000

CYPRESS BAYOU CASINO HOTEL

cypressbayou.com

337-923-7284

MARGARITAVILLE RESORT CASINO

margaritavillebossiercity.com

318-698-7177

PARAGON CASINO RESORT

paragoncasinoresort.com

318-253-1946

SILVERSTAR HOTEL & CASINO

pearlriverresort.com

866-447-3276

1,200

GOLDEN MOON HOTEL & CASINO

pearlriverresort.com

866-447-3277

1,150

WIND CREEK ATMORE

WindCreekAtmore.com

866-946-3360

N/A

1,600+

WIND CREEK MONTGOMERY

WindCreekMontgomery.com

866-946-3360

N/A

2,200+

WIND CREEK WETUMPKA

WindCreekWetumpka.com

866-946-3360

N/A

2,500+

BEAU RIVAGE RESORT & CASINO

beaurivage.com

228-386-7111

2,100

HOLLYWOOD GULF COAST

hollywoodgulfcoast.com

228-467-9257

1,154

IP CASINO RESORT & SPA

ipbiloxi.com

228-436-3000

1,900

SCARLET PEARL CASINO RESORT

scarletpearlcasino.com

888-266-5772

•

1,350

SILVER SLIPPER CASINO HOTEL

silverslipper-ms.com

228-469-2777

•

965

CALDER CASINO & RACE COURSE

caldercasino.com

305-625-1311

•

RACING

1,200

SEMINOLE HARD ROCK & CASINO TAMPA

seminolehardrocktampa.com

813-627-7625

171

5,000

SEMINOLE HARD ROCK & CASINO HOLLY.

seminolehardrockhollywood.com

866-502-7529

130

2,200

• •

PEARL RIVER RESORT

GULF COAST

FLORIDA

| G A M I N G A N D D E S T I N AT I O N S . C O M

SLOT SPOTLIGHT * CC Partner means the property provides coupons and special offers to members of the Comps Club. For more information, visit Thecompsclub.com

# OF ROOMS

ENT. VENUE

GOLF

SPA

POOL

608

•

OUTDOOR

201

•

INDOOR

349

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INDOOR

506 1,131

•

494

•

840

•

INDOOR

•

INDOOR INDOOR

•

OUTDOOR INDOOR

150

•

102

•

395

•

531

•

OUTDOOR

•

OUTDOOR

•

BOTH WATER PARK

500

•

OUTDOOR

571

•

BOTH

236

•

OUTDOOR

123

•

OUTDOOR

283

•

1,740

•

OUTDOOR

291

•

LAZY RIVER

1,088

•

OUTDOOR

300

OUTDOOR

129

250

•

OUTDOOR

481

•

OUTDOOR

G A M I N G A N D D E S T I N AT I O N S . C O M |

FUTURE ODDS FIND YOUR EDGE…PLACE YOUR BET!

Check out the latest odds for major sporting events. For the latest up-to-the-minute odds, visit GamingandDestinations.com

2016 WORLD SERIES – OCTOBER 2016 (SEVEN GAME SERIES) Team

Chicago Cubs

Sept. 2016 July 2016 May 2016 Mar. 2016 Jan. 2016 14/5

5/2

9/2

7/1

10/1

20/1

Washington Nationals 5/1

12/1

16/1

15/1

Boston Red Sox

10/1

14/1

8/1

Toronto Blue Jays

14/1

San Francisco Giants 5/1 Cleveland Indians

Baltimore Orioles

10/1 14/1

Texas Rangers

15/2

Detroit Tigers

22/1

Los Angeles Dodgers 16/1

13/2 18/1

18/1

Over 25/1 16/1

18/1

Over 25/1

8/1

Over 25/1 18/1

10/1

20/1

15/1

12/1

16/1

14/1

16/1

Sept. 2016

July 2016

May 2016

Kevin Harvick

6/1

5/1

Jimmie Johnson

7/1

Brad Keselowski

4/1

12/1

5/1

7/1

8/1

9/1

Martin Truex Jr.

15/2

7/1

18/1

Carl Edwards

10/1

8/1

10/1

8/1

10/1

Tony Stewart

Joey Logano

Matt Kenseth

Kurt Busch

7/1

8/1

Over 25/1

10/1

7/1

15/1

20/1

*All others higher than 25/1.

**Odds courtesy of VegasInsider.com

8/1

Sept. 2016 Open Beholder 5/1 5/1 California Chrome 7/1 8/1 Dortmund 10/1 10/1 Frosted 12/1 10/1 Hoppertunity 25/1 25/1 Keen Ice 25/1 25/1 Effinex 30/1 30/1 Prospect Park 30/1 30/1 Catch A Flight 35/1 35/1 Commissioner 35/1 35/1 *All others higher than 35/1. *Odds courtesy of Wynn Las Vegas

2016 NASCAR SPRINT CUP SERIES CHAMPIONSHIP (OCTOBER 2016) Kyle Busch

18/1

20/1

*All others higher than 25/1 **Odds courtesy of VegasInsider.com

Driver

10/1

2016 BREEDERS’ CUP CLASSIC NOVEMBER 5, 2016 – SANTA ANITA PARK

15/1

5/1

6/1

14/1

2016-2017 SUPER BOWL – FEBRUARY 5, 2017 RELIANT STADIUM – HOUSTON, TEXAS Team

Sept. 2016 July 2016

New England Patriots Green Bay Packers Seattle Seahawks Pittsburgh Steelers Arizona Cardinals Carolina Panthers Denver Broncos Cincinnati Bengals Dallas Cowboys Minnesota Vikings Kansas City Chiefs Indianapolis Colts

15/2 17/2 9/1 11/1 11/1 11/1 17/1 19/1 19/1 20/1 23/1 25/1

15/2 11/1 9/1 10/1 18/1 13/1 12/1 16/1 18/1 18/1 25/1 20/1

*All others higher than 25/1 **Odds courtesy of Vegasinsider.com

For the latest sports odds, updated every 5 minutes, visit GamingandDestinations.com

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