Dig into National Stuffing Month with Chef Tye’s autumn delight.
The holidays may be just around the corner but National Stuffing Month is already here. If there’s one thing to know about us Funner Californians it’s that we love a good excuse to chow down. Sure national food days are fun. But national food MONTHS? You don’t have to ask us twice. If you’ve yet to drop by the Cafe we highly recommend turkey trotting on down ASAP because Harrah’s Resort SoCal specialty chef Tye Nielsen is dishing up a November favorite in a new a carbo-licious way!
So maybe you’re not quite ready for turkey, we get it. Too much tryptophan can bring on that food coma a little too quick. We’ll let you cook up your own homemade bird… just don’t become a YouTube blooper should you decide to use a deep fryer. We’ve gone with the other white meat for this dish. Pork, hog, swine, miale, puerco, whatever you prefer to call it. Nothing says “I’m training for the big feast” like a juicy pork chop and sage stuffing.
We start off with a mountain of herby sage stuffing and top it with two sizzling pork chops grilled to perfection. And the pièce de résistance? You guessed it, brown gravy. Gravy gravy gravy and lots of it! In case you can’t tell by the photo, we adore gravy and we’re sharing the love!
Dig into these grilled porky gems all month long at the Cafe for just $17.99.
