Soup’s On at Indiana Grand
The arrival of winter temperatures causes people to seek ways to stay warm during the winter months. One of the most popular food items people turn to is soup, and Indiana Grand Racing & Casino has the pots simmering.
“We are producing 12 different soups per week for our various food locations at Indiana Grand,” said Market Buffet Chef Jeff Black. “This amounts to approximately 100 gallons of soup per week, which is 2,160 gallons in the past six months. It is a popular item for our guests, especially this time of year as the temperatures drop outside.”
To visualize the amount of soup that is consumed by guests at Indiana Grand, the total of 2,160 gallons of soup over the past six months would equal 54 full washing machine tubs, over 51 full bathtubs, 135 tanks of gasoline for a mid-sized car, or nine and one-half full hot tubs that seat four people.
Center Cut, Indiana Grand’s newest dining option, provides Lobster Bisque as its house feature. The premium soup features an Anise cracker along with a Lobster claw. Center Cut also offers Country Onion Soup, completed with herbed croutons and Fontina cheese.
The food service department at Indiana Grand keeps their creativity alive in the development of their soups. A variety is always available at Market Buffet with the choices ranging from Brunswick Stew to Roasted Red Pepper and Tomato. Loaded Potato Soup, which includes a hearty mix of bacon, scallions and cheddar cheese with a little sour cream, continues to the most popular choice available. However, the Chefs at Indiana Grand are always working on new choices to add into the mix.
“The production staff just prepared a Smoky Butternut Squash and Apple soup for Christmas,” said Assistant Executive Chef Greg Pence. “We also did a Creamy Chestnut Soup for the holidays. The newest soup that we’ve tested was a Roasted Chicken, Mushroom and Bacon. It was delicious and we are anxiously waiting to offer it to our guests.”
“The prep time for Chicken and Wild Rice takes 45 minutes to complete with an additional 45 minutes to simmer,” said Chef Pence. “The New England Clam Chowder can be prepped and finished in 40 minutes total. Most of our soups are cooked for 30 minutes to an hour. Our Chicken and House Andouille Gumbo is a specialty item that takes close to 3 hours to prepare. Of that time, it takes 40-45 minutes to slowly create the flavorful chocolate colored roux. The kitchen staff is very attentive to ensure the creation process meets Indiana Grand standards.”
The Market Buffet is open seven days per week and is located on the casino floor. The buffet offers an all-you-can-eat format with a variety of foods for all palates, from an Asian stir fry station to home-cooked foods such as fried chicken and mashed potatoes. The Market Buffet is open for lunch daily from 11 a.m. until 3 p.m. Dinner hours Sunday through Thursday are from 4 until 9 p.m. with Friday and Saturday dinner hours set from 4 until 10:30 p.m. The specialty buffet features a Friday Night Seafood Buffet along with a Saturday Prime Rib Night and Sunday Champagne Brunch.
For more information on all food venues at Indiana Grand, log onto www.indianagrand.com.