Northwest Arkansas Democrat-Gazette
Cherokee Casino cuisine not a gamble
West Siloam Springs casino covers culinary bases with River Cane Buffet, Flint Creek Steakhouse
Don McClellan and his team of culinary professionals serve thousands of hungry casino guests every week at the River Cane Buffet inside Cherokee Casino & Hotel West Siloam Springs.
“The variety that my chefs prepare on daily basis truly is a benefit to the gamer and the local community,” he said. “We have a busy buffet seven days a week.”
Don, director of food and beverage at Cherokee Casino & Hotel West Siloam Springs, said his staff of more than 100 chefs, cooks and stewarding staff are prepared to please hundreds of diners in River Cane every day.
“You have to be prepared,” he said. “Some days we could have 400 for lunch and others days it could be 800 Executive Chef Ken Manahl manages a crew of more than 100 staff members at the River Cane Buffet and Flint Creek Steakhouse. for lunch. It just depends. We do what we need to make that happen.”
It’s the variety of dishes served at River Cane that appeals to casino guests and community members in search of a table to dine… and maybe one to game on.
“Our Italian station and pizza oven are great options,” Don explained. “We bread our own fried chicken and also serve fried catfish, which is a big deal. We have several carving stations, whether that be ham, prime rib, turkey … you name it. They are always popular.”
Additionally, the buffet’s prices are a value for many guests with the breakfast buffet priced at $6.99, lunch at $8.99 and dinner at $11.99.
“We’ve been named best casino buffet for the last three years,” Don said. “And, our team’s house chili has won three chili competitions within the last few years.”
Don credits his executive chef and support team for the success.
“I have a fantastic executive chef,” he bragged. “Ken Manahl has been in the industry for 25-plus years. He has a staff of nine chefs are constantly working.”
Not only does the kitchen crew turn out dozens of fresh entrees on an almost hourly basis, Don’s dessert team, led by Pastry Chef Billie Jean Buckler, is charged with churning out dozens of delicious desserts daily.
“In 2012 (Billie Jean) was able to create her own independent brand called Sweet Treats Bakery,” he said. “We have the ability for people from the outside community to come in and order wedding cakes and specialty birthday cakes. We often get requests from the outside to purchase baked goods.”
With Christmas just around the corner the bakery is sure to be busy. But, the pastry team is always looking forward to the next holiday on the calendar.
“Valentine’s Day is coming up,” he said. “We will do chocolate covered strawberries. We will sell 150 dozen on Valentine’s Day.”