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New Executive Chef Mark Henry Presents Season’s Best Wine & Food December 5, 2012

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Join us for an unforgettable evening of fine food and wine December 5, 2012 at 6:30 pm in the Plank House Restaurant!

The Mill Casino is taking reservations for The Season’s Best Wine & Food reception featuring a three course gourmet dinner with wine pairings presented by Mill Casino’s new Executive Chef, Mark Henry.  Space is limited so we encourage you to make reservations.

The menu features:

Steelhead Sushi Roll with Ginger Wasabi, Vine ripened Tomato-Basil Soup topped with Sweet Dungeness Crab, Local Sautéed Porcini Mushroom, paired with regional wines.

For the main course, you can choose from dishes like Pan Seared Halibut with Fava Bean Butternut Squash Hash, Roasted Yukon Gold Potatoes, Sweet Pea Beurre Blanc or Braised Short Rib, parsnip puree, roasted asparagus, natural pan jus

And for the Final Touch Chocolate Torte Pyramid & Raspberry Mille-feuille.

$75 Dinner and Wine
$60 Dinner

Reservations Required: Limited Seating – Call Now!
541.756.8800, Ext. 1284

Chef Mark Henry brings experience, new vision as Executive Chef at The Mill Casino

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The Mill Casino • Hotel & RV Park has a new Executive Chef!

His first job, at age 16, was washing dishes in a seafood restaurant on the Jersey Shore. Now, after more than three decades in the kitchen, Chef Henry is Executive Chef at The Mill Casino • Hotel & RV Park.

Chef Mark Henry took The Mill’s culinary reins in late September after serving as Executive Chef at the Portland Marriot Downtown on the Waterfront. He had worked with Marriott International for 17 years beginning at the Camelback Inn in Scottsdale, the company’s flagship location in Arizona, and including stops at the Marriott Harbor Beach in Fort Lauderdale, McDowell Mountains in Scottsdale and the Sea View Resort and Spa in New Jersey.

But Chef Henry’s culinary roots go back much further. He credits his New Jersey childhood for sparking his interest in food preparation.

“Growing up in North Jersey we always had good food made with fresh local ingredients,” Chef Henry said. “We also learned how to prepare meals at an early age. I’ve been working in the kitchen since 1977.”

Chef Henry is wasting no time in bringing his commitment to local and sustainable foods to The Mill’s kitchens. He already is at work revising the menus at The Mill’s key dining venues.

“I want to re-energize our kitchen and our restaurants by introducing different foods and some of the newer trends to our menus,” Chef Henry said. “We need to have menus in place that will cater to the differing diets and preferences of our guests.”

Taking advantage of his experience with a variety of international cuisines in restaurants throughout North America, Chef Henry said he also plans on introducing new ingredients and dishes to guests at The Mill.

“Although we will focus on local, regional and West Coast foods,” Chef Henry said, “we also want to offer our guests and opportunity to explore some unfamiliar dining experiences.”

Chef Henry graduated in 1983 from the Culinary Institute of America (CIA) program in Hyde Park, New York. He was just 19. During his training he moved to Southern California to complete an externship at the Anaheim Marriott. Immediately after graduation, he had a brief stint at the New York Hilton before returning to California and the Irvine Marriott.

His culinary odyssey took him to the Plaza Hotel in New York City and then to the Poseidon Restaurant and the Westin Harbor Castle in Toronto before returning to the U. S. and the Vista International in Waltham, Mass., and the Arizona Biltmore in Phoenix. From there, he began his career with Marriott International.

It’s Time for the Shore Acres Holiday Lights Festival!

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One of our favorite local traditions is the annual Holiday Lights festival at Shore Acres State Park.  Each year, the community comes together to transform our beloved Shore Acres into a brilliant holiday display.  Volunteers and local businesses spend weeks decorating the park with 300,000 lights and light sculptures. It is a spectacle not to be missed!

Just 13 miles southwest from our home in Coos Bay/North Bend, the park is famous for its lush gardens and breathtaking views of the Oregon coast.  The Holiday Lights festival features seasonal refreshments and entertainment, and runs nightly from 4 pm to 9:30 pm every night from Thanksgiving through New Year’s Eve.

The Mill offers a Hotel and RV Package perfect for the occasion.  The Shore Acres Package includes an overnight stay at our facilities, $40 dining credit at any of our dining venues and complimentary pass or shuttle service to and from the Shore Acres State Park.  Book this package at our reservations desk at 800-953-4800, ext. 3.

And don’t forget we are hosting another beloved tradition, the Festival of Trees, from Thanksgiving through December 6.  The Mill presents decorated Christmas trees and wreathes donated by the community to raise funds for local charities.  It’s a lot of fun and we hope to see you there.

We’re so proud to be part of this community and invite you to join us for our annual holiday traditions.

Photo Credit: Friends of Shore Acres

Upcoming BBQ Dinner Fundraiser to Benefit North Bend Fire Department

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Just because summer is months away doesn’t mean you can’t get your BBQ fix! The North Bend Fire Department is hosting a BBQ Dinner Fundraiser on Friday, November 16, 2012 to benefit the North Bend Volunteer Fire Department & the 2013 BBQ Blues & Brews on the Bay Festival.

Hole in the Wall BBQ will be serving up slow-cooked hand-pulled pork with coleslaw, beans, and sweet rolls topped off with their secret recipe sweet BBQ sauce at the North Bend Fire Dept (1880 McPherson St, North Bend) from 5pm – 8pm Friday, November 16.

Tickets are $13 for adults and $10 for kids are and can be purchased at the North Bend Visitor Center and Coos Bay Visitor Center during public hours.

Click here to download the event flyer for more info and please help get the word out!

North Bend Fire Department, formed in 1904, is a combination paid/volunteer fire department. Fire Chief Scott Graham has eleven paid personnel and 32 volunteer firefighters who are are currently serving.  North Bend Fire & Rescue handles over 1,600 calls for service a year related to fire suppression, EMS medical, wildland, dive-rescue, water rescue, marine firefighting, and ARFF airport rescue firefighting.

In addition to being first responders, the department gives back to our local community with school programs, tours, and fire prevention education. They host an annual pancake breakfast that serves over 800 citizens on Palm Sunday,  provides gifts and food to local families in need through the Kids at Christmas program, and gives 50 students backpacks and all the school-required items they need for the school year with through their Back Pack for Kids program.

photo credit: mhaithaca via photopin cc

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