Get ready for some delicious #TheGreyRoom HOLIDAY SPECIALS at Bucky's Casino in Prescott!
Thanksgiving meal: Turkey Roulade with dressing 17.99 11am-8pm
Christmas menu: Herb Stuffed Chicken or Pot Pie 17.99 11am-8pm
NYE: 24K Gold Menu Porchetta with Molasses and Rum glaze or Pan seared Scallops with cranberries and walnuts $24 pm-10pm
For more information visit buckyscasino.com
Thanksgiving meal: Turkey Roulade with dressing 17.99 11am-8pm
Christmas menu: Herb Stuffed Chicken or Pot Pie 17.99 11am-8pm
NYE: 24K Gold Menu Porchetta with Molasses and Rum glaze or Pan seared Scallops with cranberries and walnuts $24 pm-10pm
For more information visit buckyscasino.com
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LifestyleTranscript
00:00 from Bucky O'Neill behind me to Bucky's Casino
00:03 where Brad Perry is in the kitchen.
00:06 - It is the season of being thankful
00:10 and I'll tell you, Bucky's Casino is very thankful
00:12 for all of you who have stopped into the great room
00:14 to enjoy the great food.
00:16 I know Chef Alex and Chef Williams are very thankful
00:18 for you guys doing that, but also thankful for the remodel.
00:23 That's very cool.
00:24 - Yeah, we remodeled the whole restaurant
00:25 and we remodeled the menu, fresh ingredients.
00:28 So everything is nice and casual and fresh.
00:31 - Yeah, and then just celebrating 31 years
00:34 of Bucky's Casino. - Yeah, we just have
00:35 the big buffet.
00:36 We did a big buffet with prime rib, lamb.
00:39 It was a big successful.
00:40 - Ah, okay, and now it moves to Thanksgiving.
00:43 - Thanksgiving. - And Chef Will,
00:45 why not let someone else do the cooking for you?
00:48 - Exactly, exactly.
00:49 So if you're not doing anything on Thanksgiving,
00:51 definitely come up to Bucky's great room.
00:53 From 11 to eight, we're gonna be serving a turkey roulade,
00:56 which is kind of like a roll-up, right?
00:57 So you got an herb stuffing,
01:00 and then you also have cranberry relish,
01:02 mashed sweet potatoes, and mashed regular potatoes.
01:05 - Oh my gosh, that sounds so good.
01:07 And do I need to have a reservation?
01:09 - No, you do not have to have a reservation at all.
01:11 We don't require them.
01:12 So as long as you're not doing something,
01:14 come up between 11 and eight and you can enjoy that.
01:17 - I like that.
01:17 Okay, now after Thanksgiving, it's Christmas time.
01:20 - Christmas time.
01:21 So we're gonna be serving a herb-stuffed chicken
01:24 and a pot roast.
01:25 You can choose between either one of those,
01:27 as well as mashed truffle potatoes and dinner rolls.
01:31 - I like that.
01:32 Now say for instance, I have had my Thanksgiving fill
01:35 or my Christmas fill.
01:36 Are you guys still gonna keep the main menu going?
01:38 - Absolutely, yeah.
01:39 These are just specials.
01:40 We also have the regular menu that's going on.
01:43 So we do all sorts of stuff.
01:45 We do skirt steaks, dry-aged rib-eyes,
01:47 which actually we have one right here as well.
01:49 - That's so good. - One of our best sellers.
01:51 We also cut our fish by hand.
01:53 - Oh my gosh.
01:54 - Yeah, we do everything by hand.
01:55 - I like that.
01:56 Very quickly, what type of is that dish?
01:59 - So this is a dry-aged rib-eye.
02:00 - Oh yeah.
02:01 - With mashed potatoes, broccolini, and chimichurri.
02:04 - Oh my gosh.
02:05 And so that's all ready to go.
02:06 - Yeah, it's all ready to go.
02:07 - I like that.
02:08 All right, there's more celebrating going on
02:09 for New Year's Eve.
02:11 Where Buc-ee's will be giving away over $50,000 in prize.
02:15 Which is so amazing.
02:16 And I'll tell you, it's not just on New Year's Eve.
02:18 Actually, they're doing the whole weekend kind of a lot.
02:20 So let's talk about the dinner on that night,
02:23 'cause that's gonna be special.
02:24 - That dinner, we're gonna offer a three-course meal.
02:27 And it's gonna be arancini with truffle aioli.
02:31 One of the great items is gonna be the parmesan risotto,
02:33 fancier scallops with cranberry walnuts, brown butter,
02:37 and then most trio.
02:39 And then you're gonna choose a porchetta too,
02:41 with rum and molasses glaze.
02:44 - I like that.
02:45 And will the main menu also be available too?
02:47 - Yes, it's gonna be available too.
02:48 - So I like that, 'cause you know how we get
02:49 on New Year's Eve, you know?
02:50 You wanna make sure you have something to eat
02:51 while you're enjoying yourself gaming up there,
02:53 which is really fun.
02:54 And so I love it.
02:56 And the Gary Room, such a great place all year round
02:58 to come and enjoy, right?
02:59 - Yes, we're open for breakfast, lunch, and dinner.
03:02 - Oh, I like that.
03:03 So you come up and get breakfast,
03:04 and then stay around and have, enjoy the specials.
03:06 - Play the games, yeah.
03:07 - I like it.
03:08 Okay, it is the season of being thankful.
03:09 Let me ask you, Chef, what are you thankful for?
03:11 - Oh, I'm thankful for my family first,
03:13 and then for the great team that I have in the Gray Room,
03:16 and YC Cantina, like Will.
03:18 - Yeah, and of course, Chef Will,
03:20 what are you thankful for?
03:20 - Yeah, I'm grateful for opportunities.
03:23 You know, I definitely have this opportunity
03:24 up there at the Gray Room as their new kitchen manager.
03:26 So that's nice.
03:27 - I like it.
03:28 I wanna remind you, too, you know what?
03:29 You can enjoy some also different little specials
03:30 they have down at the Yavapai Casino area, too,
03:34 'cause they're both connected.
03:35 So go down there, enjoy some of the specials there.
03:37 Come up to Buckheat Casino, enjoy some up there.
03:40 So I like it.
03:41 There it is.
03:42 Well, again, you want more information on Buckheat Casino
03:44 and all the different specials
03:45 and everything that's going on there,
03:47 go to the website right there on the screen,
03:49 and have a happy Thanksgiving.
03:51 - Perfect, that looks good.
03:52 (whooshing)
03:55 (whooshing)
03:57 (whooshing)
03:59 [BLANK_AUDIO]