Revolution Chop House, featuring Executive Chef Les Bender, has officially opened at Valley Forge Casino Resort. Chef Les Bender’s menu focuses on classic and big cuts of steak, chops and seafood, with classic steakhouse appetizers, salads, soups, sides and desserts. Revolution Chop House’s menu also features a revolving menu section where Chef and his culinary team will spotlight seasonal and innovative preparations and showcase use of seasonal and specialized local ingredients. The full service bar features specialty cocktails with revolving seasonal flavors that also pays homage to the revolutionary history of the Valley Forge region. The 4,400-square-foot space seats up to 244 people in the main dining room, two private dining rooms, main bar and lounge area.
“We are thrilled to announce the opening of our newest culinary offering, Revolution Chop House,” said Chief Marketing Officer Jennifer Galle. “Revolution Chop House focuses on the classics but also revolves with the seasons and trends, plus pays homage to our historic roots in Valley Forge. Executive Chef Les Bender brings big chops, classic cuts, innovative preparations and seasonal flavors to the property in a unique way that we haven’t done before. Our patrons will also experience elevated service and interactive experiences.”
The kitchen and menu are spearheaded by Executive Chef Les Bender, who brings 35 years of experience in the culinary field with expertise in regional and international cuisine.
Chef was born and raised in Southern New Jersey, and graduated in the first class of the Academy of Culinary Arts in 1983. He worked in dining rooms, restaurants and casinos throughout the Philadelphia and Atlantic City region. His first position as a Chef was as Banquet Chef at the Trump Marina Casino. In this position, he was directly responsible for all catering functions which included all of Donald Trumps’ birthday parties as well as VIP events aboard the Trump Princess Yacht. Chef went on to hold Executive positions at Trump Taj Mahal, Trump Plaza, Trump Marina and Sands Casino, all in Atlantic City. In 2001, he became a Certified Executive Chef thru the American Culinary Federation and is an active member of the ACF/Professional Chef’s Association of South Jersey. He has served in many different capacities of the Chapter, Co- Chair Professional Chefs week, Co- Chair ACF Chapter Certification Committee and Co- Chair Membership Committee.
In recognition of his outstanding efforts in the Chapter, he has received various awards; Professionalism Award, Member of the Year and Chef of the Year. In 2013, he traveled to Las Vegas to be inducted into the prestigious American Academy of Chefs.
Chef currently oversees all banquet and catering – as well as other casino culinary operations – for Valley Forge Casino Resort. While he has his eye on the big picture operations at Valley Forge, Revolution Chop House will let him focus on more intimate dining experiences in the steakhouse dining room and kitchen, where can really showcase his creativity and many years of experience. Revolution Chop House’s evolving and revolving menu section will constantly push the envelope for him and his team.
Chef’s menu focuses on classic and big cuts of steak, chops and seafood, plus includes steakhouse favorite appetizers, sides, salads and soups. Chef also offers a revolving menu for evolving tastes that will showcase seasonal preparations and ingredients – and the restaurant will also come to feature collaborations with other chefs in the region. Between the standard and changing menu (that will rotate nearly every month), Revolution Chop House is the resort’s largest restaurant to shine the spotlight on seasonal offerings – as well as incorporating more local food and drink purveyors.
Menu highlights include verlasso salmon, braised boneless short rib, king crab legs, bone-in swordfish chop, filet mignon, 18 ounce bone-in ribeye, veal chops, Colorado lamb chops, and a 40 ounce tomahawk ribeye (for two). Appetizers and sides will include Smoked Jalepeno Bacon, Steak Crudo Duo, Crab Cocktail, Heirloom Caprese and Kennett Square Mushrooms.
In the dining room, Chef’s dishes are paired with personal and interactive experiences that will elevate the guest experience. Examples of this include table-side presentations and personalized preparations.
At the bar, sip on specialty cocktails that pay homage to the historic roots of Valley Forge and King of Prussia. The cocktail program also incorporates an increased number of local purveyors and showcase seasonal ingredients in ways that haven’t been done before. Cocktail highlights include:
The Loyalist – bombay sapphire east • orange bitters, clove infused syrup • club
13th Abetment – los amantes mezcal • cointreau noir, aztec chocolate bitters • cinnamon
Blackstrap Molasses – whistle pig rye • snap liqueur brown sugar • jerry thomas bitters orange twist
The bar also features two dozen wines by the glass and 150-200 selections by the bottle. The bar also features 10 draft lines for craft beer and wine on tap.
The 4,400-square-foot restaurant and bar combined accommodate up to 244 guests. The dining room and two private party rooms combined equal 2,900-square-foot, and include seating at two-tops and banquets. The private rooms seat from 12 to 24 guests for parties, and they can be combined into one larger private space for up to 48 people. The 1,500-square-foot full service bar area seats 25 at the bar top.
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