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    Meet the New Farmer's in Town

    There’s something for everyone at Isle of Capri Casino® Black-Hawk and it’s no secret that an all-you-can-eat-buffet is something that visitors gravitate to after a long night of gaming. While the concept is traditional, Farmer’s Pick Buffet® separates itself by partnering with local farmers and regional growers to bring you the freshest meals around. With ingredients this fresh and flavorful, you'll definitely get back in line for seconds.

    Chef Michael Weinberg, born and raised in Manhattan, started his cooking career at the age of 15, working in bagel shops and bakeries. He would continue this through high school and college. After a few years at Leith’s School of Food and Wine in London and a stint in Bordeaux, France at Chateaux Lescom Winery, Chef Weinberg returned to the United States, moved down to South Florida and began to cook for three professional sports teams at the Club and Suite levels. He would eventually open up the fine dining Italian restaurant Braggazo’s® as a line cook, and later became the lead cook at Farraddays’® restaurant. Shortly thereafter, he would move his company to the Black Hawk property in Colorado where he was the lead cook under the tutelage of Chef Klaus. Here, he worked his way up to the Chef D ’Cuisine of the Farmers Pick Buffet.

    We sat down with Chef Weinberg to see what exactly is so special about his current business, and why visitors of Isle of Capri Casino Black-Hawk should be so excited to try it.

    Q: What are some of the new offerings at the Farmer’s Pick Buffet?
    CMW: As far as the biggest change – It’s the Asian Station and the menu. The menu has completely changed from the beef and chicken satays from Red Bird to chicken wings to the Yaka Soba noodles we are now offing. We have also partnered with some local venders like Red Bird Chicken and Morning Fresh farms for our eggs. We have perfected the art of pizza making using imported Italian flour and tomatoes to make our signature pizza.

    Q: Other than the food, what else is different about the new buffet?
    CMW: We added a Wok were we can offer a more authentic Asian experience. We also added a four burner stove and two new fryers out front where we can cook most of our offerings on the buffet, right in front of our guests.

    Q: What is your favorite part about working with the local vendors and farmers?
    CMW: Knowing that we are contributing to the Colorado economy and giving back to the community, as well as knowing that our products are as fresh as possible.

    Q: What are some of the food options at the new Saturday & Sunday Champagne and Mimosa brunch?
    CMW: We are offering a full breakfast bar that includes an omelet station, which utilizes fresh eggs from Morning Fresh Farms out of Fort Collins, and hand-tossed pizza that comes piping hot out of our brand new 750-degree pizza oven.

    With more than 6,100 farmers’ markets across the country, Farmer’s Pick Buffet brand uses locally grown items including meat, eggs and produce to ensure guests a true farm-to-fork dining experience. With over 60 items to choose from on the buffet, there’s something for everyone. From the freshest salad bar to an ever-evolving carving station and delectable desserts, you’re sure to love Farmer’s Pick Buffet.
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