A Surprising Twist This Holiday Season Tulalip Resort Casino Chefs Are Serving Exotic Sweetness Dec. 2-Jan. 1

The Tulalip Resort Casino in Washington State. always puts out quality food and wine.  Here is their latest holiday creation.  Enjoy!

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HONEY and SPICE

HONEY and SPICE

Tulalip, Washington — Honey and Spice specials will provide a surprising twist to many holiday favorites. Tulalip Resort Casino’s culinary team has selected several types of exotic honey and spice flavors to showcase in their holiday dishes. From seafood to desserts, Executive Chef Perry Mascitti inspired his chefs to share the complexities of how different kinds of honey and spices can take a dining experience to a new height.

This exclusive Honey and Spice promotion will run from December 2, 2019, through January 1, 2020.

Savory Honey and Spice dishes at the Resort include: Tula Bene Pastaria + Chophouse’s   Braised Lamb Bruschetta served on olive crostini with ricotta, crispy farro and a date honey; Blackfish Wild Salmon Grill & Bar’s Honey & Spice Alder Roasted Sockeye Salmon laced with anise, cumin, orange and Skagit Wild Flower Honey; Cedars Café’s Grilled Lamb Sirloin Grilled Lamb Chops glazed with honey, horseradish, mustard and fresh mint; Journeys East’s signature Deep-Fried Beef Short Ribs tossed in a honey and Maggi seasoning sauce with assorted sweet peppers and topped with fried garlic and fresh cilantro; and The Draft Sports Bar & Grill’s Grilled Sriracha Spiced Honey Chicken Skewers glazed with their house-made Sriracha and bacon spiced honey.

For a little Honey and Spice on-the-go, guests can enjoy the Carvery’s Asian Chicken Salad with sesame-roasted chicken breast, cabbage slaw and Mountain Wild Flower Honey Blossom vinaigrette.

Guests can also order a Honey and Spice and Everything Nice Pizza served hot right from Blazing Paddles’ stone-fired pizza oven. This extraordinary creation is prepared with their house-made fresh dough, mozzarella cheese, San Marzano tomatoes, serrano chilies, Italian hot ham and pepperoni. The Honey and Spice pizza special is baked to perfection and finished with a drizzle of local Wildflower honey and fresh basil to top it off.

Pastry Chef Nikol Nakamura’s Honey and Spice desserts include Tula Bene Pastaria + Chophouse’s Ricotta Fritters tossed in a house-made spice blend, lemon curd and drizzled with honey; a Spiced Apple Tarte Tatin served vanilla bean ice cream and blackberries at Blackfish Wild Salmon Grill & Bar; or a Baked Pecan Tart at Cedars Café. The tart filling includes toasted pecans, honey and a house-made spice blend, topped with spiced whipped cream and orange.

For more information about the Honey and Spice promotion or Tulalip Resort Casino, visit here.

 

About Tulalip Resort Casino

Award-winning Tulalip Resort Casino is the most distinctive gaming, dining, meeting, entertainment and shopping destination in Washington state. The AAA Four-Diamond resort’s world-class amenities have ensured its place on the Condé Nast Traveler Gold and Traveler Top 100 Resorts lists. The property includes 192,000 square feet of gaming excitement; a luxury hotel featuring 370 guest rooms and suites; 30,000 square feet of premier meeting, convention and wedding space; the full-service T Spa; and eight dining venues. It also showcases the intimate Canoes Cabaret and a 3,000-seat amphitheater. Nearby, find the Hibulb Cultural Center and Natural History Preserve, Cabela’s and 130 designer names at the Seattle Premium Outlets. The Resort Casino is conveniently located between Seattle and Vancouver, B.C. just off Interstate-5 at exit 200. It is an enterprise of the Tulalip Tribes. For reservations, please call 866.716.7162 or visit us at Tulalip Resort Casino. Connect with us on Facebook, Twitter and Instagram.

Plan a Holiday Pizza Party at Rocky Mountain Flatbread

Wondering what fun things you can do with friends or family?  How about a Pizza Party at Rocky Mountain Flatbread?  Here are the details =

For Immediate Release
Plan a Holiday Pizza Party at Rocky Mountain Flatbread

A Rocky Mountain Flatbread pizza party is the perfect topping to your holiday season …

Plan a holiday pizza party at Rocky Mountain Flatbread to add a slice of fun to your corporate or family event. Choose from the Holiday Pizza Making Package or the $25 Three Course Menu to entertain your group.

The restaurant offers vegan, vegetarian, and gluten wise options and is completely nut free. Any additional special dietary needs can be accommodated upon request.

The Holiday Pizza Making Package

The holiday pizza making package includes a hosted pizza making station with the option to add craft cocktail making or a tasting of local craft beers. Prepare to get floured and roll up your sleeves as the pizza host guides your party group to create delicious artisan pizzas! Sip seasonal handcrafted cocktails or local craft beer while the pizza creations are baked in the Forno Fired Pizza Oven… and then the tasting begins!

The holiday pizza making package includes:

Party Nibbles:  Selection of Forno flatbread with house made dips and organic salads.

Pizza Making:  Your personal pizza making host will guide you in rolling out your dough, spreading house made organic tomato sauce, sprinkling scrumptious Canadian cheeses, and adding your favourite gourmet toppings.

Dessert:  Platters of warm double chocolate brownies served with house made vanilla ice cream or bring your own nut free cake.

Pricing:  $28 per person plus tax and 18% gratuity.

Add Craft Cocktail Making: Add $20 per person plus tax and 18% gratuity.
A cocktail host guides your group through creating two seasonal craft cocktails.

Add Local Craft Beer Tasting: Add $10 per person plus tax and 18% gratuity.
Enjoy two 10 oz glasses of local craft beers poured and presented by your bartender.

The $25 Three Course Menu 

The $25 three course party menu features local organic dishes to satisfy any palate. With loads of gluten free, vegetarian, vegan and meat lover options, this is the perfect spot to gather friends around the table!  Available for parties over ten.

Party Nibbles: Selection of Forno flatbread with house made dips and organic salads.

Artisan Pizzas: Sample a variety of favourite Rocky Mountain Flatbread pizzas featuring house made organic tomato sauce, Canadian cheese, and fresh, local and organic gourmet toppings.

Dessert:  Platters of warm double chocolate brownies served with house made vanilla ice cream or bring your own nut free cake.

Pricing:  $25 per person plus tax and 18% gratuity.

Additional Party Option: Ask about our $25 cocktail and appie menus.

How to Book

​​​​Book a party reservation today online or call to book your spot at any of our three Metro Vancouver locations:   ​

  • Kitsilano, 1876 West 1st Ave, Vancouver. Ph: 604-730-0321
  • Main Street, 4186 Main St.​, Vancouver. Ph: 604-566-9779
  • South Surrey, Unit 105 5570 152 St, Surrey. Ph: 604-372-1297

For more information, visit www.rockymountainflatbread.ca/parties.

About Rocky Mountain Flatbread
Rocky Mountain Flatbread takes pride in providing sustainably produced, local food that connects the farm, family and community. Visit our two Rocky Mountain Flatbread restaurant locations in Vancouver (Main Street & Kitsilano), new locations in South Surrey and Calgary, or the original restaurant that started it all in Canmore, Alberta. Food court locations include Rocky Mountain Flatbread Express in Banff. For more information, visit rockymountainflatbread.ca.

Almost Last Minute Christmas Holiday Wine Picks 2011

There are less than 2 weeks to Christmas now. Maybe you are starting to think about Christmas gifts, or inviting family and friends over to your place for a nice dinner, or you received a dinner invitation? What wines to gift or serve?

I went through the list of all the wines I tasted in 2011 and have a few suggestions for you.

Some Favourite Sparkling Wines for 2011

  • Oyster Bay Brut and Rose sparkling wines

    Perrier Jouet Grand Brut N/V, France. This is also a blend of Pinot Noir and Chardonnay.  Pale lemon in colour.  Light lees and toast on the nose. Light body with apples and white fruit.  Small bubbles with lower acidity.  I really enjoyed this one in part due to the lower acidity which made this Champagne very easy to drink on its own.

  • Bastianich Flor Prosecco, Italy ($19.99).  A delightful wine with melon and lychee aromas. Off dry, light body, with cinnamon, citrus and peach flavours.  Small bubble.  This is such a fun wine. Start a party with this wine.
  • Champagne de Venoge Cordon Bleu Brut Select NV, France ($62.99). This Champagne is a blend of 2/3 PinotNoir and Pinot Meunier (both red grapes), and 1/3 Chardonnay. Light lemon in colour.  Nice medium toasty nose.  Medium acidity and body.  Citrus, some spice and toasty flavours on the palate.
  • Oyster Bay Sparkling Cuvee Brut N/V, New Zealand ($24.99). I was really surprised by this wine.  It won me over with it’s fresh fruit flavours. Light citrus and stone fruit on the nose.  Lots of flavour in your mouth with citrus, lime, kiwi fruit, and herbal flavours. Small bubble with medium acidity.
  • Schramsberg Vineyards Blanc de Blanc, 2008, California. Light lemon colour.  Vanilla and spice on the nose.  High acid with small bubbles.  Lemons and green apples greet your tongue. A very nice, elegant dry sparkling wine.

Some Favourite White Wines for 2011

  • Stags Hollow Viognier and Sauvignon Blanc 2010

    Beringer Private Reserve Chardonnay 2009, California.  This is a single vineyard wine.  Medium lemon in colour with tropical fruit and some toasty aromas. Medium body and very soft mouth feel (really silky). Some vanilla and tropical fruit flavours.  Really nice.

  • Waterstone Chardonnay, 2009, California. This is my favourite white wine of the night.  Not a typical Napa Chardonnay.  This wine had a medium pear colour.  Vanilla and bartlett pear aromas. Medium body, soft and round mouthfeel.  Cinnamon and tropical fruit flavours with light acidity.  Nice and fruity, some vanilla with a long dry finish.
  • Stags Hollow Viognier 2010, BC. One of my favourite wines of the tasting. This Viognier was pale in colour with some sweetness, orange, and flower aromas. Very pretty. Tropical fruit and cinnamon flavours.  Medium body.
  • Tantalus Vineyards Riesling 2010, BC. Their Riesling is always on my favourite list. This one is no exception.  It has light lemon, lychee and flowers on the nose.  Off dry, with high acidity to make your mouth water for more.  Red apples and lemon flavours.  Excitement in a glass.
  • Thornhaven Estates Winery Pinot Gris 2010, BC. I think there is something specific about the terroir for this wine that makes this Pinot Gris have a wonderful grapefruit nose and flavour.  I haven’t seen this in other Okanagan Pinot Gris. Pale lemon in colour with red grapefruit nose. Flowery with citrus, grapefruit flavours. Yum.
  • Graffigna Grand Reserve Torrontes 2010 (Argentina). Torrontes is the signature white grape of Argentina.  Very aromatic and a good change from Gewurztraimer or Viognier. Light lemon coloured. Lychee and perfumy nose.  Light body, round, with medium acidity.  Lychee, apricot and cinnamon flavours. Very tasty with a long spicy finish.
  • Pfaffenheim Steinert Grand Cru Gewurztraminer 2007 (France). I love Alsatian wines, and was really looking forward to Pfaffenheim’s wines. Medium lemon colour.  Wonderful lychee nose with a slight touch of sweet spice. Full body. Off dry with lower acidity.  Round mouthfeel with lychee, apricot and flowery flavours.  Very nice.

Some Favourite Red Wines for 2011

  • Santa Rita Pehuen Carmenere 2005

    Kim Crawford Small Parcel “The-Rise-and-Shine” Creek Central Otago Pinot Noir 2007, New Zealand. Central Otago, is inland in the South Island.  The cooler climate allows these grapes have a long hang time and smaller berries, which gives a higher skin to pulp ratio, and more intense, riper, fruit flavours.  Medium purple in the glass with ripe purple fruit and vanilla aromas.  Ripe fruit, cassis, plums and vanilla on the palate.  Medium body and medium length.  Very nice.

  • Vina Santa Rita Pehuen Carmenere 2005, Chile. Pehuen Carmenere is a premium wine from Vina Santa Rita.  Opaque purple in the glass. Dark fruit nose with a whiff of capsicum. Full bodied but with soft tannins.  Ripe black cherries, vanilla and spice on the palate.  A very long length.  Here is a Carmenere you should try.
  • Dusted Valley Grenache, Columbia Valley 2009, Washington. This was such a wonderful wine.  Just the right balance of fruit, tannins, and acidity.  The wine was medium garnet in colour.  Cherry, vanilla and smoky aromas.  Raspberry, cherry, and vanilla on the palate.  Medium bodied with a raspberry finish.
  • 1884 Reservado Cabernet Sauvignon 2009, Argentina ($16.99).  This was my red wine deal of the wine tasting. Drink now. Raspberry and cocoa on the nose.  Full body with full ripe cherries and raspberries.  Juicy!  Long finish.
  • Desert Hills Syrah 2007, BC.  Another one of my favourites of the tasting. Almost opaque ruby in colour. Smoky, meaty, and dark fruit nose. Full body, dry tannins, with dark fruit spice and vanilla flavours.  Enjoy this big wine with a nice roast over the winter.
  • Ogier Crozes Hermitage, Les Brunnelles 2008, France ($25.99). This is a Rhone Valley wine. The Rhone Valley produces some fabulous Syrah, and this is one of them. I really liked the aromas of this wine of cassis and plums. Full body with cassis, raspberry, cherry and oak flavours.  Low tannins helped make this wine very approachable.
  • Finca Las Moras Intis Malbec 2010, Argentina. This wine was the surprise wine of the evening.  It is priced at $8.99, and over delivers. Pale ruby colour.  Light aromas of grilled sausage and dark fruit. Medium plus body with medium acidity.  Vanilla, cherry, raspberry and sausage flavours all together. Lots of nice flavours.  Dry with soft tannins.

Some Favourite Fortified Wines

  • Sogrape Vinhos Ferreira 20-Year-Old Duque de Braganca (Portugal). Light tawny colour in the glass. Ripe sweet fruit and Malmsey Madeira nose.  Round mouthfeel, medium sweetness. Apples, plums, chocolate and spice. Nice.
  • Fonseca N/V Terra Prima Organic Port ($31.99).  Rich black fruit nose.  Medium body in your mouth.  Spicy with plums, cherries, and chocolate flavours.  Medium sweetness. Very nice.
  • Mount Baker Vineyards Late Harvest Viognier 2007, Washington (US$20 for a half bottle). Deep lemon in colour.  Pretty nose with peaches, oranges and honey. Unctus in your mouth. Sweet with honey, honeydew melon, and peach flavours. Good acidity to balance this wine. A wonderful wine. Highly recommended to top off a nice meal with family or friends.
  • Fonseca 20 Year Old Tawny Port, Portugal ($63.99).  A tawny port is aged in wooden barrels, which exposes the wine to oxygen causing oxidation. As a result, these wines  gradually turn to a golden-brown colour. The exposure to oxygen also imparts “nutty” flavours to the wine. This wine had caramel and roses aromas in the glass.  Amazing flavour with sweet spices, nuttiness and butterscotch.  Sweet but dry with a long length.  I REALLY liked this wine.

There are many more in my archives, so please check there as well for a specific varietal or style. www.mywinepal.com and of course the blog right here!  Cheers and Happy Holidays to all my friends, near and far.

Wine for Easter

Spring flowers for EasterEaster is a big holiday for many of us, where we get together with family and enjoy a big Easter dinner. Easter is also leading us into spring. Flowers are already blooming here in Vancouver, and I’m sure it will come soon in the rest of Canada.

Ham, roast chicken or turkey with stuffing, mashed potatoes and vegetables are traditional dishes for many people’s Easter dinner. But maybe you are wondering what wine(s) to serve? Before starting dinner you may want to consider something sparkling? An easy to sip wine would be an Italian prosecco or a Moscato. These wines tend to be quite reasonably priced. Mionetto Prosecco FrizzanteEmotivo Prosecco, or Batasiolo Moscato D’Asti are three Italian wines you may want to consider.

For the main course, a roasted ham, if you are a red wine person, you could try a Pinot Noir or a Gamay (the most famous being Beaujolais). Serve slightly chilled. Here in North America, you could go with a Pinot Noir from British Columbia, such as the Quails Gate Okanagan Valley Pinot Noir. A Gamay such as Georges Duboeuf Brouilly, France would also be nice. The Gamay would also work with turkey.

Spierhead Chardonnay

What if you prefer white wine? Then I would suggest a riesling. The Kettle Valley Winery Riesling 2008 (BC) has a bit of residual sugar with some apple, flower and citrus aromas, and apple with a bit of petrol flavours, or on the organic side, Kalala Organic Estate Winery Riesling 2008 also from BC. If you prefer a drier riesling, how about the Plantagenet Great Southern Riesling 2008 from Australia? Quite minerally. Light green and petrol aromas. Apple and citrus flavours.

For roast chicken or turkey, there is Pinot Noir, as mentioned earlier. A lightly oaked Chardonnay would also work well. The oakiness and butteriness from some secondary malolactic ferementation would make the Chardonnay nice and round in your mouth to complement the richness of your roast chicken or turkey. If you would like to support Chilean wineries, after the earthquake, you may want to try the Carmen Nativa Vineyards Chardonnay (organic) or the Vina Errazuriz Wild Ferment Chardonnay from Chile. The Errazuriz Wild Ferment Chardonnay is always a winner for me. From my last tasting notes, I noted 100% barrel fermented in French oak for 9-10 months. 1/3 of wine goes through malolactic fermentation to add some extra body and butteriness. Full lemony colour. Lots of vanilla, caramel and tropical fruit on the nose. Very aromatic. Medium-full body, with tropical fruit and vanilla flavour. Has some acidity and slight spiciness to balance the creaminess. An excellent wine.  A BC selection would be Spierhead Winery Chardonnay 2010. Their chardonnay is creamy with lots of vanilla and tropical fruit aromas and flavours.  Enjoy juicy fruit flavours in your mouth with medium acidity to keep it refreshing.

I hope some of these wines give you ideas for what to serve with your Easter family meal. Enjoy!