Comments for Barona Casino Blog

Comment on The Blackjack Hall of Fame by thebaronacasino

thebaronacasino — Fri, 09 Dec 2011 19:35:24 +0000

Hello,

It opened around January 15th, 2002,

Thanks!

Comment on The Blackjack Hall of Fame by John Marchel

John Marchel — Thu, 08 Dec 2011 00:04:36 +0000

Max
I’m working on a gambling almanac and I would like the specific date in Jan. 2002 that the Hall of Fame was opened.
Thanks
John Marchel

Comment on More Ways to Win Playing Blackjack by Robert Manring

Robert Manring — Sun, 09 Oct 2011 08:10:08 +0000

I would like to see 10 dollar “Pitch” tables for blackjack. I like the Vegas style but can’t afford the 25 dollar hands every time. I really enjoy your Blackjack and I am always treated right by ALL of your staff. Thank You!

Comment on Lucky Streak Continues at Barona by Casino

Casino — Tue, 22 Mar 2011 09:02:20 +0000

That’s a lot of money playing on a jackpot..its a great things from time to time someone wins this big…thanks for the post…spend wisely..

Comment on Welcome to the Barona Resort & Casino Blog! by insuranceforhealth

insuranceforhealth — Mon, 21 Feb 2011 19:31:26 +0000

Love your casino and I absolutely love your buffet with the all you can eat oysters and crab. I wish Barona offered free rooms whether or not the customer is a gold diamond or platinum member. Party Casino

Comment on Barona Authors by thebaronacasino

thebaronacasino — Fri, 21 Jan 2011 22:29:52 +0000

Barona Fry Bread 2 1/2 lb. All Purpose Flour 1 tsp. Baking Powder 1/2 tsp. Salt 2 tsp. Shortening 3 1/2 cups Hot Water Method: Mix the salt and baking powder with the flour. Cut the shortening into the flour mixture until well blended. Place all into the spiral mixer and add the water slowly to form the dough. Mix gently for several minutes and check for dough feel. Remove from the mixer and place on the bench, divide the dough into 4 small rounds and knead until firm. Place under wet towels and let rest. For the fry bread break off 2 ounce pieces and roll round and flat to cook in hot oil at 500 degrees for several seconds on each side. The finished product should be soft and light in texture absorbing little to no oil.

Comment on Barona Authors by Neko

Neko — Fri, 21 Jan 2011 02:30:07 +0000

Dear Mr. Phillips

I read the blog you have for the Tortilla Soup (which is amazing by the way) I was wondering if I could get the recipe for the sage cafe’s fry bread you had available in December? My fiance loves the soup and the fry bread, so I would like to make it for him at home.

Thank you,
Neko

Comment on Get Ready to Party Every Friday Night Through August at Barona’s Party Pit by Joseph Wagstaff

Joseph Wagstaff — Fri, 07 Jan 2011 21:20:13 +0000

I want to thank you for making my wife & I’s stay so nice… we had been highly recomended to your establishment by one of your employees; Kim Day, through a mutual friend. Well, let me tell you, you didn’t let us down! The attitude & good nature of your staff, wonderful, caring, & attentive employees made us feel well respected, comfortable, & like we were with people who really cared about our feelings and our having a good time. I have never been really impressed with a gambling establishment before, but would definately return to yours any time I get the opportunity in the future!

Comment on Get Ready to Party Every Friday Night Through August at Barona’s Party Pit by Atheer Yousif

Atheer Yousif — Wed, 22 Dec 2010 04:36:14 +0000

Me and my friend’s are long time Barona player’s. Nowhere else give’s you the welcome, hospitality, and appreciation that Barona does. Great staff, great food, great service=great casino.

Comment on Get Ready to Party Every Friday Night Through August at Barona’s Party Pit by Paulette Bright

Paulette Bright — Mon, 13 Dec 2010 22:42:07 +0000

Out of all the casinos we’ve ever been too, the staff at Barona are the most courteous and pleasant that we’ve ever seen. We enjoy going there very much as we are treated so good.