From Monday, March 23 - Friday, March 27, several of the dining outlets at the Oneida Indian Nation’s Turning Stone Resort and Casino are celebrating Restaurant Week with daily cooking demonstrations and 20 percent off the total check between 5:00 p.m. and 10:00 p.m. at the following participating restaurants: Peach Blossom, Forest Grill, Rodizio Churrascaria, Emerald and Wildflowers at The Lodge.

In addition, there will be musical entertainment from 5:00 p.m. to 10:00 p.m. nightly during Restaurant Week. The Ronnie Leigh Trio will perform in the lobby near the Copper Lounge, The Julie Falatico Trio on the Pino Bianco patio, and guitarist Tom Bronzetti will entertain at Rodizio.

As a part of Restaurant Week, Turning Stone chefs are doing cooking demos several times each day in the Emerald Lobby. On Monday, Gerry Waterman, Chef de Cuisine at the Emerald Restaurant and
Mike Tubia, Chef de Cuisine at Wildflowers at the Lodge dazzled guests with their cooking skills. The schedule for the remainder of the week follows.

Tuesday, March 24
3:00 p.m. Robert Thornton, Sous Chef, Forest Grill
4:30 p.m. Hua Huang, Sous Chef, Peach Blossom
6:00 p.m. Mao Sann, Station Cook, Bamboo

Wednesday, March 25
4:30 p.m. Lora Nozzi, Pastry Chef, Bakery
6:00 p.m. Desmond Farrell, Sous Chef, Rodizio

Thursday, March 26
3:00 p.m. Jennifer Di Giorgio, Executive Pastry Chef
4:30 p.m. Jeff Herring, Chef de Cuisine, Pino Bianco
6:00 p.m. Wei-Sen Liang, Executive Sous Chef

Friday, March 27
3/4:30 p.m. Kevin Ford, Chef de Cuisine, Season's Harvest
6:00 p.m. David Howe, Sous Chef, Emerald Restaurant

During Restaurant Week, many of the restaurants at Turning Stone will be introducing specials of items that will be featured in new menus to be introduced later in the spring. Look for these new items at the Emerald Restaurant: Oneida strawberry spinach salad; crab salad croissant; Cuban Panini; sweet potato fries; steak and tortellini.