While most Atlantic City casinos and restaurants saw little damage from Hurricane Sandy, tourism is down and rebuilding efforts are ongoing in surrounding communities. Peter is headed to the new Revel resort and casino to find out how the community has come together and how Atlantic City is evolving as a culinary and nightlife destination.
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John Palmieri, executive director of the Casino Reinvestment Development Authority, recalls the events of Hurricane Sandy, rebuilding efforts and operations on the ground, and his vision for Atlantic City in the next 5 to 10 years.
Andy Katz, photographer, shares his tips and tricks for capturing the perfect photograph anywhere in the world, from California wine country to Eastern Europe to South Asia and beyond.
Anthony Scuderi, chef de cuisine of Amada, talks about growing up at the shore, his long history of working in Jose Garces’ tapas restaurants, and where the chefs like to eat in Atlantic City during their off hours.
Dirk Schavemaker, senior vice president of operations at Revel, explains how he oversaw personnel during the hurricane and the storm’s effects on the resort and surrounding communities.
Jean Muchanic, executive director of the Absecon Lighthouse, shares insight into one of the oldest lighthouses in the country, its significance to the Jersey Shore, and how you can climb the historic lighthouse for incredible views.
Cookie Till, owner of Steve & Cookie’s by the Bay, talks of the enormous impact of Hurricane Sandy and the community support that helped them restore the building and re-open this month.
Dave Schrader, director of communications of the American Red Cross, explains how the effects of Hurricane Sandy compare to other national disasters, what’s been accomplished so far and how people can help.
Don Guardian, executive director of the Atlantic City Special Improvement District, talks about how the historic boardwalk survived the storm and his visions for the city in the years to come.
Matt Minichino, director of operations of HQ Nightclub and The Social at Revel, discusses how he’s bringing a bit of Vegas into Atlantic City and what party-goers can expect from the nightlife scene.
Dean Dupuis, chef de cuisine of Mussel Bar & Grille, reveals how his Belgian background has influenced this gastropub concept and gives his advice on how to source the very best mussels.
By Sarika Chawla for PeterGreenberg.com
