The Power of Yes

Despite my disappointment a week ago with the Blue Chip Casino representative who found a sure-fire way to forfeit hundreds of dollars in revenue in order to save two, I found myself visiting William B's Steakhouse again on Friday.

You see, William B's is a tough place to feel compelled to boycott in order to get through to the occasionally short-sighted accounting types of a business. From the fabulous food, brilliant bartenders, and super servers all the way up to Patrick Cullars, the general manager, there's plenty to miss.

Although the dining area is high class and rather "chill", we really love eating at the bar, which is located just off the casino lobby in such a way that one feels they're at a busy crossroads of "it takes all kinds" incarnate. It's a great place to people watch, and those drawn into the bar and dining area itself tend to be interesting and receptive to striking up a conversation.

We each had the perch specials. Mine was pan-seared, while my partner's was sautéed. Both were spectacular, with delicious accompaniments of fingerling potatoes and green beans. Looks like I'll have to start my diet all over again, because it was a feast, especially on top of the great bread basket that begins one's dining experience.

Patrick's philosophy is "the answer is *yes*", and it's from that seed of enablement that all the rest of what makes William B's so special flows. If you've yet to experience the complete dining and drink experience of William B's, make it a priority. But be aware that you'll likely wind up with an addiction for which there is no 1-800 number: an addiction for the finest dining and drink experience smart money can buy. While you might enjoy the thrill of risky behavior on the casino floor, William B's isn't a gamble - it's a certain, satisfying jackpot every pull.

Blue Chip Casino: Pennies Wise, Hundreds of Dollars Foolish

Last night we had a hankering for hanging out at one of our favorite places, the bar at William B's Steakhouse at Blue Chip Casino (Michigan City, Indiana). The food is great, the staff stellar, and Patrick Cullars, the general manager, is a testament to his profession. We always have a good time, and have met a lot of wonderful people there.

Mary decided to see whether she was eligible for any "food comps". She was, although not much. But that's fine. Something is better than nothing, and we appreciated the gift.

We went on to order food and drinks, and had the usual blast. I decided to cover the alcohol portion of the bill, which was $33, to which I added a $7 tip. Mary would be covering the food with her food comps.

But it was taking longer than usual for the bartender to return so we could settle. Why? Because he'd called to see if the casino could make up the difference of the $2 in food that we ordered beyond the comps. And though he clearly went to bat for us, it was denied.

Are you serious, Blue Chip?

Try to understand. We ordered just two soups and a salad, because that's how modest the comps where, and that's roughly how hungry we were anyway. So it's not like we were trying to eek out more than what we could eat. We were very comfortable.

But, again, are you serious, Blue Chip? We regularly dine and drink there, and the alcohol bill is generally $30+. And everyone knows that the profit margins on alcohol are where restaurants really bring home the ka-ching. Yet there we were, somewhat embarrassed for having to reach into our pockets for another lousy two bucks to cover the food.

Well, Blue Chip, you were indeed 200 pennies wise. Congratulations! However, our warm, fuzzy feelings about enjoying ourselves at William B's evaporated in that instant, and we're probably not going to be back for a while. So while you've saved yourselves a whopping 200 pennies, you cost yourselves hundreds of dollars in the process.

Duh!

It's Redemption, Baby!

Oh, for the love of the difference a couple weeks makes!

We rode into "It's Vegas, Baby!" at Blue Chip Casino and Spa in Michigan City, Indiana a couple winners. Okay, the ride was a little bumpy on the video poker machines before that, despite lucking into a four-of-a-kind. But I had an hour of fun for not too much. And it hardly mattered, because food comps and some luck in the Thursday night "Cash Grab" had us eating and drinking free anyway, which is the way it ought to be in such environs, no?

Not sure what happened to the usual staff, but it was as though they'd cleaned house - only one familiar face. But the new hostess was prompt and courteous. Our waiter Rudy was great the entire meal, checking on our satisfaction frequently, remembering that people might like ground parmesan *and* ground pepper on their soup and salad. He even poured our wine bottle on repeat visits, something we'd never experienced there before. Thanks, Rudy!

The food was better than ever. We dipped bread in fine olive oil and balsamic vinegar. I had the pasta fagioli, easily the best I've ever had anywhere. The house salad had wonderfully fresh greens, cucumbers, and cherry tomatoes - fantastic and radiating a sense of eating right under blue cheese dressing and the aforementioned ground garnishments.

Here's the thing. By the time you've had the bread, soup, and salad, you'd have to be Rocky Balboa to honestly have room for more. But, believe me, you make room, because you've only just begun.

My linguini and pomodoro was spectacular. I'd never had it before, actually, and although it's a huge helping, you're looking at it and all you're seeing is the pasta and some diced tomatoes with a nearly invisible sauce. But the moment you put a forkful in your mouth, you realize you were the victim of a wonderful optical illusion, because that transparent sauce packs an shockingly immense amount of flavor. And since you can hardly see it, it feels as though you're going rather low cal while "getting away with something" due to the intensity of flavor running roughshod over your tastebuds. I ate about half of mine, despite knowing the kind of abdominal tightrope I was walking, because there was still dessert to contend with.

And for me, it's always the spumoni. Such a perfect finish, served in a pleasantly lush state between solid and melted.

The bottle of Italian red we enjoyed throughout the meal was just $14.95, a steal for its quality, and in a fine restaurant. The five course (including the bread) meals were a paltry $12.95 a piece. Feeling as though you've taken the house is a good thing, and we're looking forward to feeling that again next Thursday. You should too.

It's Vegas Baby, revisited

Well, the difference a week or two makes.

I know it's probably not fair to be comparing William B's to It's Vegas Baby. After all, William B's is essentially as good as it gets. The staff is beyond expectation from top to bottom, the top being Patrick Cullars, the bottom... well, there truly is no bottom. The staff reflects and clearly respects Patrick's vision. There's no discontinuity between portrayal and enactment. Our latest experience was guided by the 17 year veteran Katherine, a consummate professional, whose admission of 17 years of devotion to impeccable service suggested she began her tenure as roughly a 13-year-old, which of course couldn't possibly be. I'm just trying to do the math backwards from her youthful appearance and demeanor.

Anyway, back to It's Vegas Baby.

I'm not sure exactly what happened at the front desk, but despite having made a reservation, others who hadn't made reservations were admitted before us, despite our standing right out front in clear view. Not sure if that sounds like a typical snafu to you, but it felt that way to us. And despite having made that reservation merely 15 minutes in advance, the hostess still needed to ask my name, which is a rather easy name to remember for most people ("Champagne").

After that, we had excellent service from Andrea, who has impressed us before. But it seemed a bit odd to hear that the wine we ordered - a staple on the menu - wasn't available because "it still hasn't been loaded off the truck". Um... really? So we said we'd wait for that unloading to take place. But it wasn't available in the 15 minutes wait time projected, and there was no attempt to coax us into an alternative for the same price, so we bailed on that portion of our order.

As usual, the food was great, and the portions generous. But you know how it is when you feel like the theme from "Twilight Zone" should be playing? That's how the experience played out. Perhaps Rod Serling would have felt at home, but we felt as though we were extras in a B movie.

Patrick Cullars Takes Wine and Fine Dining To a Whole New Level of FINE! 04/29 by ArtSees Diner Radio | Entertainment Podcasts

Patrick Cullars Takes Wine and Fine Dining To a Whole New Level of FINE! 04/29 by ArtSees Diner Radio | Entertainment Podcasts
Join Mary E. as she welcomes Patrick Cullars to ArtSees Diner Radio. Patrick is the General Manager of William B's Steakhouse William B's is located in Blue Chip Casino and Spa, Michigan City, Indiana. Patrick is a member of Society of Wine Educators as a Wine Steward/Sommelier. He obtained certification through the University of Nevada Las Vegas in Food and Beverage, as well as Hotel and Casino Management.

Patrick is the consummate professional, and is known for sharing "I have the best job in the world!"

Blue Chip Casino and Spa is a member of the Boyd Gaming Family! Special thanks to the Boyd Gaming Family for sharing Patrick Cullars for this exclusive interview.

It's Vegas Baby, Viva Italia!

Champagne and LaLuna took a walk on the Italian side of this acoustic duet. Tonight in place of our traditional wedge salad at William B's which is outstanding BTW, we tried out the Italian night at "It's Vegas Baby" lounge. Typically this restaurant caters to what appears to be the younger set, or those looking for some single-like action. The promotional genius of Boyd Gaming and Blue Chip Casino, Michigan City, knew what they were doing in transforming the casino's hot spot in to a warm and cozy Italian Village flair. From the quaint red checked table clothes, to the "Rat Pack" stylings of Dean, Frank, Rosemary and the gang. To add to the charm, the video display treated us to images of Vegas and the days of glitz and glam that can only be found east of Hollywood in the heart of the desert.

Before getting into the food, I have to applaud our waitress, Andrea. She was not only glamorous,but, exactly what I would expect from a high end Vegas establishment. Lei e molto bella! She was graceful, attentive, and did I mention Showgirl Glamorous? She was lovely. Now on to the food.

For a modest price of $12.95 you receive your choice of zuppa, minestrone or pasta fagioli. Insalata of your choice, either house tossed or Cesaer. I recommend the tossed, with field greens, cucumber, tomatoes and onion, a pani basket with herb/olive oil and balsamic drizzle, your choice of pasta tossed with sauce of choice and for a modest additional price you can add a carne (protein). All of this is followed up with either spumoni ice cream or a cannoli.

Do not forget to treat yourself to a wonderful glass or for the price go for the bottle of vino! We enjoyed a wonderful red, pictured at the beginning of this article. We will be back again, and next time, we will arrive a little later, so that we can hang around and enjoy the Dueling Pianos right out of Howl At the Moon in Chicago. Whether it is Vegas Baby in the dessert realm, or Vegas baby of the Chicagoland variety, Boyd Gaming knows how to do it right!

BELLA LUNA

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Saturday Night Stever at Blue Chip Casino's 4th Annual Brewfest

Blue Chip Casino and Spa's BrewFest has become one of the top events of the Michigan City Boyd Casino. What better way than to spend a Saturday afternoon then to enjoy fine "Brews" with over 2,000 people? This was the 4th Annual boasting of brews from around the state of Indiana and region, as well as some old time favorites. It was reported that there were well over 100 vendors, each one boasting more than 3 brews each. This was a Homer Simpson paradise! Steve's remarked that his most memorable brew was "Dracula's Bite" coming to us from the Evil Czech from Culver Indiana. An IPA with a bold peppery zing stood out above the rest.

The 4th annual event was a huge success. The large white tent and spill over Stardust Room, could not contain the excitement, and roaring cheers that could be heard all the way to the shores of beautiful Lake Michigan.

Photos compliments of Steve Champagne and Patrick Cullars. Blue Chip Casino and Spa is a member of the Boyd Gaming Corporation.

The Consummate Professionals at William B's

What is the "Consummate Professional?" The "CP" is a person who without wavering conviction fulfills their role as a professional to the letter. Who without question exudes, joy, pride and service, putting your their patron, (not customer, but patron there is a big difference) above all else. Rarely do you encounter a "CP" anymore, as it is not in keeping with a millenial approach to service. Sadly, the art of "CP" is slipping away as more and more "CP's" and that approach to service is being put out to pasture.
I am here to celebrate "Consummate Professionals" and what they add to a dining experience. How wonderful it is for Steve and I that all we have to do is travel a short distance to find, not one, but many a "CP!" You will find them smiling and awaiting your arrival at Blue Chip Casino, Michigan City. Walk through the revolving doors, look to your left and "right this way your table's waiting" smiles will greet you. William B's Steakhouse is Blue Chip's high end restaurant.
Our favorite place to experience a spa dining experience is William B's. Why? Well, the food is wonderful, fresh, inviting, and you can expect pride in what is served. But, because of the service. Let's begin with Patrick. Patrick oversees William B's. Patrick has an magnetic personality. He knows the business and he knows the business! Rarely do you find someone who not only says hello, but, extends his hand to you. A gentleman's gentleman. He knows his wine, still enjoys a fine cigar, and he "get's it!" Rarely does a lady ever get the back of her hand kissed anymore. Rarely does a lady get the linen napkin placed upon her lap. In moments like that you are elevated to a position of esteem, royalty and yes, in those rare moments you experience how the "1%" live on a continuum. Patrick, you know your business and you know how to treat people. It is one of the reasons we keep coming back for more! Thank you for inviting us into your dining room.
In addition to Patrick, our waiter last night was the closest I will ever get to a man in waiting, or a butler. Wayne was careful, meticulous, was relaxed, but, was about the business of serving his patrons with style. I found myself wondering how many top shelf wines he has served in his time. How many thick cut steaks. The stories he could tell, but, NEVER would, as he is not only a consummate professional, but a gentleman! Wayne, you served us in style and kept well with the tradition of fine dining. (You didn't even flinch when the woman with the over-sized purse sitting on the floor nearly broke your neck! Without batting an eye, you said, "here, let me help you put it on the chair next to you! Style my friend, STYLE and CLASS!) Thank you for recommending Newton Vineyards Cabernet Sauvignon. We enjoyed slowly savoring, each sip of what turned out to be perfect pairing with our meal. In addition, the way in which you prepared the wine so as to fully experience the bouquet, color and complexity was deeply appreciated.
Thirdly I would like to include Pete in with the "CP" club located at William B's. Pete is a tall distinguished looking gentleman that can be found behind William B's front end bar. He is one of the first points of contact when walking in Blue Chip Casino. You will see Pete standing at attention, ready to serve, awaiting his next patron. Be prepared for a very professional encounter. His demeanor is straight forward, but, after he professionally serves you, you can expect an enlightened, articulate conversationalist. He is a renaissance man with deep integrity, and pride. He towers above the Pines!
In closing, if you want to experience what Dean Martin, Frank Sinatra, the "Mad Men" of the past experienced. If you have never been on a cruse, or to a 4 star resort, then you must visit Blue Chip's "Consummate Professionals" and find out how what you have been missing.

Big Blue, William B's Steakhouse = a BIG win!

Having lived in Michigan City Indiana since 2008, one of the prime features of this unique place to live is Blue Chip Casino. Blue Chip towers over this mid-sized town. Approaching Michigan City you see two things as you turn on to Highway 421 (Franklin St) The glorious curved tower of the casino and a tower reminiscent of "The Simpsons." (contrary to popular belief it is not a nuclear plant) Knowing that beyond the scope of hilarity of tower 2 and the glamour of tower one is a breathtaking view of the lake brings environmental balance to this unique place we call home. We often comment on the fact that neither of us have ever lived in such a place before were you can find so much diversity within a few short miles, not to mention a bike ride away. In short we love our home and each day we grow more and more attached to this eclectic blend of the have's and the have not's. The Dunes, the customs, the glorious sunsets including the billows from the "Simpson-esque" tower, and the reflective curves of Miss Blue. Which brings me to our "Big-win!" It all began with a "free night" stay at Blue Chip Casino hotels. After many years of visiting the casino and enjoying it as one of our places to go, we finally scored a free night stay. Even though we live in Michigan City, we decided to take advantage of the accommodations as I REALLY wanted to see what it looked like in the Spa Blue Tower. Upon arrival we were treated like royalty. The front desk people were kind, welcoming and the crystals twinkling over head while we waited made for a sense of Vegas glamour. Arrival at our room on the 11th floor was spectacular as we walked onto the curved hallway leading to our room. The feel of the place was similar to upscale boutique hotels that we stayed in when visiting Manhattan. Designed with aesthetic attention much like the Morgan Group Hotels, it urged the guest to "chill-out" and relax! The room was spacious, bathroom glorious, and the view was spectacular! Geese flying by at eye level, the light house in clear view, ice forming on the lake, streets intersecting in the distance and as the sun set was dazzling. The view was second to the generosity of the Boyd Gaming desire to treat their customers right. We were graciously comped not only for the room, but a generous dining credit for both Steve and I. (hang on the generosity of Hoosiers gets better!) We were looking forward to a fine dining experience at William B's but failed to make reservations. Because of the holiday and it being one of the finest restaurants in Northwest Indiana, it is difficult to get reservations. Along with it being a favorite, it is a dining experience. If you are looking for a quick meal, then you better to go the highly regarded buffet because William B's prides itself on being a food-spa experience. Regardless, we went into the bar anyway and found the last 2 seats at the bar. Imagine the relief to discover that we could experience the fine cuisine while sitting at the bar. Michael, our bartender for the night was a great conversationalist and took his time making sure all of his guests were treated right. Knowing how generous William B's is with their portions, we decided to each get a wedge salad, (the best ever!) share a cup of their French onion soup, and share the Thai style Chilean Sea Bass with jasmine rice and cucumber adornment. More on that gastronomical celebration soon. While awaiting our first course, we struck up a conversation with a gentlemen eating alone at the bar. One thing led to another and I discovered that he lives in Noblesville Indiana, which is the first place I moved to when moving to Indiana. The conversation continued on to discover that he is originally from Michigan City and has a vacation place here. We shared stories about the people and places that are familiar to us. The friendly spirit of Indiana came to rest and reflected the generous attitude of Blue Chip and Michigan City. He bid us farewell and Happy Holidays. Our food began to arrive... The wedge salad was as it always is, perfect. a generous wedge of ice-burg lettuce surrounded by knolls of diced tomatoes, red onion, bacon and a wedge of blue cheese. It is the best not only because of the generous portions of adornments but because it allows for perfect lettuce to adornment ratios. Along with the wedge of blue cheese is the house blue cheese dressing to add as desired. Second course, French Onion Soup gratineed with crouton. Again, one of the best. (In a prior post I shared that the chef at Wllliam B's is highly regarded and like all top quality chefs, takes his masterpieces seriously) Main course, Thai style Chilean Sea Bass with jasmine rice and cucumbers. Michael our server/bartender made certain that the meal was divided appropriately so that we could share it. It is the little things that keep people coming back for more and Michael is one who "get's it!" Immediately the fragrance of jasmine rice prepared us for the culinary delight. The cucumber salad worked well to cleanse the pallet and prepare our taste buds for each delectable soup-con of sea bass. The generosity continued as we went to pay our tab, "oh, you do not owe for the dinner, the gentleman next to you picked up your tab!" We were shocked, you mean this still happens? He was eating alone and had been comped dinner for two, so he graciously shared his complimentary dinner with us. This left us with our complimentary dinner which we would enjoy a day or two later. On to Blue Chip "Big-Win" day 2. Day 2. Sunday 12/29/2013. William B's is again booked and no open reservations which leads us to the bar. We found 2 open seats right in front of the televisions. This is a good thing as we had desired to watch the Green Bay Packers vs, the Bears. Our bartender-Ryan. Let me just add, "Ryan the Great" as he understands like Michael what good customer service is about. Ryan delighted in making Steve a Beefeater's Martini. He carefully chilled the glass, mixed, poured and in short, he made a man's drink! Me a simple Malbec is all I desired. We enjoyed the banter about football, good gin, living in Northwest Indiana, and the quality of food that is William B's. Friendly people were all around us, willing to talk and share their experiences and love of life. We learned more about our home through the conversation and Steve thoroughly enjoyed the Green Bay WIN! (Sorry Bear's fans, while we are now Hoosiers, Steve was born and raised a "cheese-head") Our selection last night was the Wedge salad, French Onion soup and we shared a Stuffed Niman Ranch Pork Chop, served on a bed of broccoli confetti mashed potatoes. Each bite of the tender pork when blended with pine nuts,dried cranberries, proscuito and fontanella cheese topped with seasoned butter will send your taste buds really with delight. What was most special about our Blue Chip visit was the feeling that Ryan, Michael, Patrick the Restaurant Manager and Chef Rudy really enjoy serving up a "Blue" ribbon experience. In the end it is the people that keep people coming back for more! Photos compliments of Steve "Saturday Night Stever" Champagne. A Champagne and LaLuna Production

Our Compliments to the Chef! Blue Chip Hits the Jackpot!

Steve and I have had the privilege of enjoying a nice little neighborhood establishment for some time now. Lately due to my injury, we have been laying low, but, in honor of the season, we have treated ourselves to a couple of nice trips to the "Big Blue" as we fondly call it. "Big Blue" is also known to most as Blue Chip Casino. Our experience involves a late night snack at William B's over the weekend, and again tonight for a little post-Christmas shopping soiree. First of all, as you all know I have raved on and on about Copper Rock Steak House at Four Winds, and while I have to admit, I love David and Tamara and the crew, (especially their breads and spread served with every dinner) I really am impressed with what is going on at Blue Chip. Elegance, gourmet dining without losing your shirt and shoes. Saturday night we were treated like royalty by the Host Patrick and our server Patti. Both were outstanding and just good people! The food was exquisite and I w agreed William B's French Onion soup is actually superior to Four Winds. Also, the wedge salad is superior as well. The way it was presented lent to the overall improvement over Copper Rock. Again tonight it was superior. But, the soup Steve ordered was out of this world-Cream of Garlic soup. Now before you turn up your nose to it, it was maybe one of the outstanding soups that I have ever had. What was even more enjoyable was the delight our server Sean took in serving it to us. We were able to discuss the ingredients and he relayed my inquiries to the Chef. Our main meal was Brandied Chicken over fingerling potatoes and Steve had Braised Short Ribs served with Red Pepper Mashed Potatoes. It was absolutely unbelievable. Culinary excellence! To rejoice over food, experience fine dining in our backyard, and be treated like it mattered whether we were there or not, what more could a girl want? Oh did I mention the whole experience did not break the bank.