Tuesday, Feb. 17, marks the start of the Lunar New Year for 2026 and the rare occasion that this year is designated the year of “the Fire Horse,” something which is only celebrated under this “special sign” every 60 years.
This arrival of 2026 has heralded quite a few celestial celebrations.
One week ago, on Feb. 1, we saw the “Snow Full Moon” following sightings of the northern lights, aka aurora borealis, throughout our Midwest in the night skies during the holiday stretch.
Symbolism between our food and menus and the illumination of the night sky’s charted displays have guided civilizations for centuries, as well as farming and agriculture.
My oldest sister Carol’s neighbors have already started “lambing,” the latter being the term for ewes giving birth to lambs.
Lamb hasn’t ever ranked as a menu favorite for our farm family, though I’ve featured various recipes as a tasty highlight over the decades in my published columns and cookbooks.
Hard Rock Casino Northern Indiana in Gary has a fine-dining Asian eatery called YouYu Noodle Bar led by Chef Man Ho Cheung, who told me last week that lamb is deemed a lucky main entrée option in his culture. Starting Feb. 14 through March 1, the chef has added succulent “lambchop lollipops” to the restaurant menu to match the décor of colorful Lunar New Year decorations and the excitement of the annual $200,000 baccarat tournament, which this year will include a ceremonial lion dancer, a “money tree” sprouting “red envelopes” containing prizes for players.
Succulent lamb chops are garnished with scallions and a sprig of fresh rosemary, enjoyed as a dish specialty to channel prosperity for the Lunar New Year. (Photo courtesy of Hard Rock Casino Northern Indiana)
“Hard Rock Casino Northern Indiana is Northwest Indiana’s No. 1 place to celebrate the Lunar New Year, with this year being special because of the year of the fire horse symbolizing energy, passion, independence and fast-paced change in the new year,” Chef Cheung said.
He said lamb is eaten this time of year because the wool of sheep is symbolic of “warmth and prosperity.”
On Lunar New Year’s Eve, which is Monday, Feb. 16, YouYu remains open from noon to 2 a.m. and a “lucky whole lobster” quick-cooked as a stir-fried favorite with ginger and scallions is the highlight.
“In our culture, the larger the lobster size, say 3 or 4 pounds, like what we serve here, is considered a sign of better luck because it’s bigger and when served can be stacked higher on the platter,” Chef Cheung said.
“For our culture, we call lobster the ‘dragon of the sea,’ and we love the red color the shell has when cooked because red is for good fortune.”
Chef Man Ho Cheung of Hard Rock Casino Northern Indiana follows the cuisine custom that the higher the cooked lobster pieces are stacked on a serving platter, the more luck is enjoyed by the diners and their appetites. (Photo courtesy of Hard Rock Casino Northern Indiana)
Clams, Szechuan pork dumplings, crispy shrimp spring rolls and Hong Kong wonton soup are some of the other Chinese New Year food favorites.
He said at 5 p.m. Sunday, Feb. 15, guests throughout the casino will enjoy an inside parade in the gaming areas led by the dramatic lion dancers, which will escalate to a free full performance by the Yu’s Lion Dance Team from Chicago’s Chinatown. The ceremonial procession will feature not only the elaborate lion costumes but also a large percussion team of drums, cymbals and gongs. The chef told me the lion dance parade traveling around the casino floor will “chase away the evil spirits and bring luck in the new year.”
The Hard Rock Casino Northern Indiana five-week Baccarat Tournament Series spans both February and March. Baccarat continues to rank as the most popular table game among Indiana casinos, with Hard Rock Casino Northern Indiana boasting the most baccarat tables among all the Hoosier casino properties.
For more information about the menus and Lunar New Year’s menus and free events at Hard Rock Casino Northern Indiana, 5400 West 29th Ave. in Gary, call 219-228-2383 or visit www.hardrockcasinonorthernindiana.com.
The Hard Rock Northern Indiana Asian dining restaurants, just like all of the Chinese and Cantonese restaurants I’ve ever eaten at in Chicagoland and Northwest Indiana, have the sweet tradition of serving almond cookies as a delicious dessert to end meals.
Surprisingly, among the more than 1,000 recipes published in the past 25 years of columns and cookbooks, a true, crisp and delicious almond cookie recipe had evaded me until now. Chef Man Ho Cheung’s almond cookie recipe is a delight and does not disappoint. He serves these cookies as a garnish to the chocolate and pistachio ice cream scoops he serves up to guests at the end of their meals at Hard Rock Casino Northern Indiana.
Columnist Philip Potempa has published four cookbooks and is a weekly radio show host on WJOB 1230 AM. He can be reached at PhilPotempa@gmail.com or mail your questions: From the Farm, PO Box 68, San Pierre, Ind. 46374.
Chef Cheung’s Almond Delight Cookies
Makes 10 cookies
1/2 cup butter
3/4 cup white sugar
1 teaspoon almond essence
3 whole eggs, divided use
1 cup all-purpose flour
1 1/4 cup cake flour
3/4 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
10 whole almonds
Directions:
1. In a bowl, cream butter and sugar with the paddle attachment of a mixer until light and fluffy.
2. Add 2 eggs one at a time, then the almond essence.
3. Add all the remaining dry ingredients and mix only until combined.
5. Roll the dough to a 1/4-inch thickness and chill the dough slightly before cutting out with the round cutter of your choice.
6. Brush with an egg wash (made with one beaten egg and a splash of water) and place one whole almond in the middle.
7. Bake in a 350-degree oven until a medium golden brown.
