A dozen restaurants will provide samples of dishes from their Restaurant Week menus, and samples from the winning menu of a Pre-Chef Grand Prix cooking competition at Atlantic Cape Community College’s Culinary Institute will be prepared by the Claridge’s catering company, Brulee. A dessert station will be prepared by Chef Deborah Pellegrino, executive pastry chef for Caesars Entertainment.
Proceeds from the event benefit the Community FoodBank of New Jersey and the Academy of Culinary Arts at Atlantic Cape Community College.
The seventh annual Atlantic City Restaurant Week, March 1-7, 2015, features 72 of the area’s fine dining restaurants offering value-priced three-course lunches at $15.15 per person and three-course dinners at $33.13 (tax, gratuity and beverage extra).
Atlantic City Restaurant Week is produced by the CRDA and sponsored by 95.1 WAYV; Borgata Hotel Casino & Spa; The Claridge Hotel; DO AC; Ed Hitzel Enterprises; Greater Atlantic City Chamber; Interstate Outdoor Advertising, LP; The Levensen Institute of Stockton College; Open Table; The Press of Atlantic City; and Tropicana Atlantic City.
For Restaurant Week information, restaurants with their days and hours for Restaurant Week offerings, special Restaurant Week menus, chef bios, recipes, videos and more, visit www.acrestaurantweek.com.Back To Top