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For me, food and wine is a true sensory experience. My husband & I love to cook for our friends and we are always testing out new recipes on them. With the addition of wine, food can take on a whole new dimension. I have immersed myself, as much as my day job allows, into wine. Specifically wine from the Pacific Northwest.

As a Washington State native, I grew up with the fresh seafood and produce native to the area. I look forward to local strawberries in the spring & sweet corn in late summer. As well as fresh caught Dungeness Crab out of Puget Sound and the flavorful beef produced by local farmers. The Northwest offers an abundance of wonderful ingredients to work with.

This site is dedicated to the Food & Wine of the Pacific Northwest. Please join me as I explore all it has to offer!

October 17, 2010

Taste of Tulalip

The second annual Taste of Tulalip is November 12 & 13. This event is a must attend for all foodies, winos, culinary artists etc. It kicks off Friday, the 13th with an incredible 5 course dinner inspired under the direction of Executive Chef Perry Mascitti, and paired with wines carefully selected by Sommelier Tommy Thompson. Saturday, the 14th is packed with wine seminars, culinary stations, quick-fire challenges, plus numerous opportunities to sip and taste from over 60 Washington and 20 Napa Valley wineries.

I was invited to attend a Taste of Tulalip preview dinner tweet up last week where I received a sneak peek at the delights in store to those attending the event. For anyone who has not dined at the Tulalip Resort, you really are missing out on something special. The culinary team, headed by Executive Chef Perry Mascitti, work together seamlessly to provide you with the best experience possible. I was able to sample some of the dishes from both the Celebration Dinner and the Grand Taste.

Dungeness and Alaskan Crab Sushi with Wild Rice, Sesame Lavoash, Avacado Wasabi Foam

Some of the highlights for me were: Chanterelle, Smoked Boar Bacon and Aged Cheddar Soup. It was rich, thick, and smoky and was complemented by the Betz Besoleil that Tommy Thompson excellently paired with it.

White and Red Miso Salmon, Miso Rice, Lemon Butter Tamari Mushroom Medley, Inari-Nori Slaw Next are the Wagyu Beef Short Ribs and Certified Angus Beef Tenderloin with Bleu Cheese Potato, Sundried Cherries, and Cabernet Demi Glace. Dean Shinagawa, Tulalip Bay Chef, is a master at preparing protein. The flavor combination of the rich fatty short ribs, blue cheese, and tangy cherries just sing in your mouth. Paired with the 100 pt Charles Smith “The Skull” Syrah, this was the perfect course.

Pastry Chef, Nikol Nakamura’s skill shines thru with her dessert offerings. Passion fruit macaroons, Beignets, and Chocolate Ganache filled Raspberries just to name a few. A Sweet Ending display ~ Passion Fruit Macaroons, Chocolate Nougat, Pistachio Bon Bons, Mousse Au Chocolat, Beignets

Tickets are still available for all of the Taste of Tulalip events. If you appreciate good food, good wine and amazing hospitality than this is the event you want to be at.

Filed under Events
 

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