Taste Of Tulalip Oktoberfest 2017: A Bavarian Journey

Bratwurst, sauerkraut, and beer.  Sounds fun doesn’t it.  That and more is what you can expect at the Oktoberfest celebration as part of the Taste of Tulalip in WA state.  Below is the announcement about the festival.  Have fun!

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Taste of Tulalip Oktoberfest

Tulalip WA — Holding true to Tulalip Resort Casino fashion, the culinary team will draw from the original Munich Oktoberfest for their first annual Taste of Tulalip Oktoberfest on Friday, September 22 from 6 pm to 9 pm at The Draft Sports Bar and Grill Patio. Sommelier Tom Thompson and Executive Chef Perry Mascitti will showcase authentic German dishes along with imported, local, and domestic Oktoberfest inspired beer at the enjoyable Taste of Tulalip celebration. Tickets are priced at $45 per person, ages 21 and over.

The Draft’s Chef Brent Clarkson carefully prepared the menu with options including hearty platters of Uli’s Famous Brats and Sauerkraut, Beer and Cheese Soup with Bavarian Pretzel Crouton, and a traditional Spätzle Bake (German Spätzle pasta lightly buttered and layered with Black Forest ham and Emmenthaler cheese topped with caramelized onions). Rounding out the selections are a Savory Bavarian Pretzel Bread Pudding with mustard caraway rye cream, Pork Schnitzel “Pops” topped with bacon and wild mushroom cream sauce, and a Cheese and Wurst Display, featuring traditional German frankfurter and classic Weiss Wurst sausages (served with an assortment of cheeses, pickled vegetables, gherkins, and breads).

Tom Thompson’s team will serve up a grand selection of beers from noteworthy breweries featuring: Backwoods Brewing, Deschutes, Dru Bru, Georgetown Brewing, Leinenkugel’s, Sam Adams, Sierra Nevada, Hofbräu, Paulaner, and the Hacker-Pschorr.

“Oktoberfest is a time of year where millions of people gather to celebrate great Bavarian food and beer throughout the world to honor this German tradition,” shares Executive Perry Mascitti. “The good news is you don’t have to purchase a plane ticket to Germany in order to celebrate this Oktoberfest.”

During the evening’s festivities, guests can take their chance with lady luck and enter to win from one of two raffle drawings. The two prizes will each include two tickets to the Robert Cray show on November 17, 2017, one overnight stay at Tulalip (some restrictions may apply) and a $100 dining credit applied to the winner’s room.

Doors open for the Taste of Tulalip Oktoberfest 2017 at 6 pm and tickets are priced at $45 per person all-inclusive. To purchase tickets, call (360) 716-1625. All attendees must be 21 and over.

The Resort didn’t think a one day celebration was enough for this beloved, time honored Bavarian festival, so they started the celebration early at the following eateries, which will feature German fare from September 5 through October 31, 2017:

Cedars Cafe will serve Bavarian style Wiener Schnitzel with warm sweet and sour coleslaw, mashed potatoes; topped with crispy onion straws, lemon beurre blanc, and blackberry sauce. Dessert includes Cedars’ Black Forest Ice Cream Sundae with chocolate ice cream, Kirsch cherry compote, whip cream, and chocolate shavings.

Blackfish Wild Salmon Grill presents their Seared Apple Marinated Duck Breast with apple-duck demi & Thuringer sausage with apple-mustard demi, along with onion potatoes, green beans, red cabbage and bacon and a dessert featuring Apple-Raisin Strudel with vanilla bean ice cream.

Carvery/Hotel Espresso makes their mark with Bavarian Ham Sandwich Black Forest ham on a fresh Bavarian pretzel roll, Munster cheese, dill pickles, and stone ground mustard.

The Draft Sports Bar will offer Pork Schnitzel Pops bite sized pork thinly pounded, skewered, breaded, fried golden brown and topped with bacon and wild mushroom cream sauce. Served with warm bacon potato salad and braised apple and red cabbage.

Tulalip Bay’s menu is embellished for the season with Spicy Sausage and Truffle Potato Fritter with stone ground mustard sauce and a dessert of Linzer Torte with beer ice cream.

Eagles Buffet will offer Amber Ale Braised Beef Brisket with buttered Spätzle in September and Bavarian Pork Ribs with braised red cabbage in October.

For more information about Oktoberfest 2017, visit TulalipResort.com. Don’t forget to wear your lederhosen!

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90+ Winemaker’s Dinner Fundraiser at 9 Restaurant in Bellingham

If you are in Washington state, or a BC person going to WA on Saturday, Feb 25, and you like wine, you may want to attend this winemaker’s dinner at 9 Restaurant located at the North Bellingham Golf Course.  Here is the press release.

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90+ Winemaker’s Dinner Fundraiser

9 Restaurant at North Bellingham golf course

9 Restaurant at North Bellingham golf course

Saturday, February 25, 2017 at 6:00 p.m.
9restaurant at North Bellingham Golf Course
205 W Smith Road

Reservations are available now for Whatcom Northwest Wine Festival’s second annual fundraising dinner. The 90+ Winemaker’s Dinner Fundraiser will feature five northwest wines—all 90 points and above. Award winning Executive Chef Nick Moss has prepared a menu to pair the unique wines with a festive five course meal. The night will be moderated by Dan Radil, also known as Dan the Wine Guy. Guests can also participate in a silent auction and raffle.

Reservations:

Reservations are required and made by calling 9restaurant at (360) 398-8300 extension 2.

Cost: $65 per person.

Fundraising will go to local organizations:

Growing Veterans, Lydia’s Place, Our Treehouse, Pass the Hat, and Brigadoon Service Dogs.

Whatcom Beer and Wine Foundation raises funds for human and social services non-profits in Whatcom County. The festival is produced by The Whatcom Beer and Wine Foundation.

Taste Washington seminars

Don’t Miss Taste Washington March 29 and 30

Taste Washington 2014

Here in Vancouver, BC we typically think about wines from BC, but just a short drive south to Washington state, you can also find wonderful wines.  A great way to get an introduction to Washington State wines is to attend Taste Washington, a yearly event held in Seattle.  The 17th annual Taste Washington event is scheduled for Saturday, March 29 and Sunday, March 30, 2014, at CenturyLink Field Event Center.

Cairdeas Winery Nellie Mae Viognier Roussanne 2011

Cairdeas Winery Nellie Mae Viognier Roussanne 2011

I have been attending Taste Washington for a few years, and learn alot about the wines.  Instead of driving across Washington state to try different wines, or visiting clusters of tasting rooms in Woodinville, the wineries come to you at Taste Washington.  If you are a lover of Syrah for example, you could sample and compare the wide range at this event, and finding out which wineries match to your palate.  All in one day.  On your own, it may take a whole summer of driving around Washington state to taste the same number of Syrah.  Also you can also go back to a winery table and re-taste a wine to compare with another wine.  A real fun, learning experience.

Seared tuna salad at Taste Washington

Seared tuna salad at Taste Washington

There are two components to this event.  The first, and largest, component is the food & wine tasting room, where you can try wine from over 180 different wineries!  I really like the tasting room as there are food stations hosted by various Washington state restaurants where you can try food and wine together.  The other component are the seminars. There are 4 seminars each day covering different topics related to Washington wine.  The seminars are very interesting. A few topics are:

  • learning about blending wines (a hands-on experience),
  • food & wine pairing, wines from old vines,
  • Rhone grape varieties, and
  • Washington vs the world.

Here are a few posts and youtube videos that I have done from past Taste Washington events:

I encourage you to buy your tickets for this event before it sells out.  See you there!

Taste of Tulalip

Get Ready for the 5th Anniversary of the Taste of Tulalip

Taste of Tulalip

Taste of Tulalip

Wow. The 5th Anniversary of the Taste of Tulalip is coming up this November 8 and 9.  I’ve attended the 3rd and 4th Taste of Tulalip weekend events and both were exceptional.  Top quality!  Super impressed with the food served, the Magnum Party and much more.  Here is the press release from the Tulalip Resort Casino about their 5th Anniversary event.  Be there.  It will be the highlight of your year!

Links to my last 2 year Taste of Tulalip events are here.

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Tulalip, Washington – Tulalip Resort Casino is gearing up for a weekend of revelry to celebrate the 5th anniversary of Taste of Tulalip, its coveted award-winning food and wine aficionado event.  Scheduled for November 8 and 9, 2013, this year’s line-up of top talent, to be announced within the next month, will include many familiar names as well as some stars on the rise.  Past culinary celeb appearances have included ABC TV’s “The Chew” host Carla Hall, Bravo’s Top Chef Master and author Marcus Samuelsson, wine legend Marc Mondavi, “Thirsty Girl” Leslie Sbrocco and others.  Executive Chef Perry Mascitti and Sommelier Tommy Thompson are putting together a dazzling roster of food, wine and tradition show-stoppers that have been a year in the planning.   Taste 2013 will feature honorary winemaker Bob Betz of Betz Family Winery.  Taste of Tulalip tickets have just gone on sale at Ticketmaster, with Friday night Celebration dinner tickets soon to follow.

The two-day gathering, with a focus on food, wine and tradition, begins with a Friday night wine and passed hors d’oeuvres reception, followed by the aptly named Celebration Dinner.  The multi-course repast will focus on Native American and traditional recipe inspired dishes, paired with a global offering of rare, top wines. It is priced at $175. Tickets are limited and this event is always a sell-out.

On Saturday “All Access” pass holders ($295) will enjoy early entrance to the unforgettable Grand Taste; a VIP seminar featuring a celebrity cooking demo, table talk and Q & A session on the Viking Kitchen Stage; a private Magnum Party where they’ll be treated to a high level wine and indigenous food pairings; and a special bonus this year – two in-depth Reserve Tasting forums.

The weekend’s highlight is always the Grand Taste, spanning four hours and featuring lavish food stations as well as over 100 wines from Washington State, California and Oregon, and craft beer.  It is priced at $95 and includes a Rock –n- Roll Cooking Challenge done “Iron Chef” style with celebrity judges looking for the best from both regional and Tulalip chefs, and sommelier teams.   Special guest Emilio Lopez of El Salvador (a sixth generation specialty coffee producer), will be appearing at the Dillanos Coffee Roasters espresso bar, where guests will be able to sample a special TOT 5th Anniversary Blend.

All of the weekend’s wine offerings will be available in limited quantities for purchase in the Taste of Tulalip retail wine shop.  There will also be book and bottle signings for those looking to personalize their purchases.

For tickets, go to www.tasteoftulalip.com or www.ticketmaster.com

“Life Is A Cabernet” At John Howie Steak’s Silver Oak & Twomey Cellars Wine Dinner

In case you are going to be in Seattle on March 5, or you are lucky to be living in the Seattle area, you may want to sign up for this delicious looking dinner from John Howie Steak in Bellvue.  The food menu looks very rich; Muscovy duck breast, Wagyu beef… The wines are from the prestigious Silver Oak and Twomey Cellars in Napa Valley, plus some of these wines are poured as a vertical tasting!  The press release is below.

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Silver Oak and Twomey Cellars wines

Silver Oak and Twomey Cellars wines

Bellevue, Washington – A limited amount of lucky guests will get the red carpet treatment on Tuesday, March 5th, at John Howie Steak in Bellevue, when the award winning chef prepares an incredible menu paired with the top selling wines of Silver Oak and Twomey Cellars. He will be joined by Tim Duncan, Executive Vice President for Silver Oak Winery, and Managing Partner of Twomey Winery, overseeing all production of these critically acclaimed wines.

Silver Oak has focused solely on producing exceptional Cabernet Sauvignon for over 40 years. Each Cab, produced from either their Napa Valley or Alexander Valley vineyards, is distinctive, food friendly and aged to be drinkable upon release. Founded in the ‘70’s by Raymond Twomey Duncan and Justin Meyer, the wines are aged exclusively in American oak. In 1999, the Duncan family created Twomey Cellars with winemaker Daniel Baron. It also has two wineries: one in Calistoga and the other in Healdsburg, where Merlot, Pinot Noir and Sauvignon Blanc are produced using classical French technique.

The Menu

Proprietor and author John Howie, together with Chef Mark Hipkiss, have designed an opulent six-course dinner, as follows:

Humboldt Fog & Roasted Beets

Candied hazelnuts, chevre vinaigrette, baby greens

Twomey, Sauvignon Blanc, Napa, CA 2009

Torchon of Foie Gras

Grapes three ways

Twomey, Pinot Noir ‘Bien Nacido Vineyard’, Santa Maria Valley CA 2009

Alaskan King Salmon

Spring chanterelles, creamed leeks, reduction

Twomey, Merlot, Napa, CA 2008

Seared Muscovy Duck Breast

Duck confit risotto, sweet peas, black truffle

Silver Oak, Cabernet Sauvignon, Alexander Valley, CA Vintages from 2004, 2005 and 2006

Dry Aged Australian Wagyu Zabuton

Porcini jam, Stilton potato cake, braised carrots, jus

Silver Oak, Cabernet Sauvignon, Napa Valley, CA Vintages from 2004, 2005 and 2006

5 year Reggiano Parmigiano

Dried fruit jam, walnut crisp, red wine honey

 Sweets and Truffles

Illy Café

Where and When

The Silver Oak and Twomey winemaker’s dinner on Tuesday, March 5th, will start at 6:30 pm, is priced at $195.00 per person (tax and gratuity are additional), with limited seating.  John Howie Steak is located in The Shops at The Bravern at 11111 NE 8th Street, Suite 125, Bellevue, Washington.  For reservations please call Wilma Manchester at 425-440-0878.  Available seats will be allocated on a first contact, first serve basis.

John Howie – A Good Civic Citizen to Help on US Thanksgiving

Roast Turkey

I thought my WA state readers, as well as a few BC readers, may be interested in this press release about Chef John Howie and how is helping the less fortunate for the upcoming US Thanksgiving.  Thanks Chef.

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Bellevue, Washington—Chef/Proprietor John Howie has been in the restaurant industry for 37 years and during that time saw many types of giving in the establishments that he worked at.  When he opened his first restaurant – Seastar in Bellevue – almost11 years ago, he made up his mind that he wanted it to be a strong business with an incredible philanthropic culture.  Always a man of his word, since opening Seastar Restaurant & Raw Bar, John has quietly provided hundreds of thousands of dollars of in-kind donations (including yearly gift certificate donations to over 850 organizations), and generated several million dollars of charitable giving.  Howie never turns down any registered organization that requests a donation.  The only limitations have been on personal appearances as he often does over 25 a year.

In keeping with this philosophy, Chef Howie and the team at Seastar Restaurant and Raw Bar in Bellevue, are opening their doors and their hearts for the tenth consecutive year to guests in need on Thanksgiving Day.  They expect around 500 guests to attend the hosted, complete holiday dinner at the restaurant.  The primarily Eastside families come to Seastar through Belleve LifeSpring, Hopelink, Olive Crest, Redmond YWCA, and The Sophia Way Seastar crewmembers, families and friends will act as servers, cooks and dishwashers, as the guests are served from 11:30 a.m. to 2:45 p.m.  Once everyone has finished and the last plates have been cleared away, the volunteers will sit down and share a Thanksgiving meal with John and his family at the restaurant.

So what does it take to feed 600 people?  The staff at Seastar will order about 500 pounds of turkey, 90 pounds of dry crouton cubes for stuffing, 300 pounds of Yukon gold potatoes, 300 pounds of yams, 90 pounds of cranberry sauce, 100 dozen dinner rolls and a whole lot of pumpkin pies!  Seastar is partnering with several local vendors, all of which have made donations to help defer some of the costs of doing this holiday meal.

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John Howie, a man known as much for his spirit of generosity as his award winning fare, shares recipes from his restaurants and for life in his just released cookbook Passion and Palate:  Recipes for a Generous Table.  This gorgeously photographed, hardbound book includes a collection of over 240 recipes of guest and family favorites from Seastar Restaurant and Raw Bar, John Howie Steak, SPORT Restaurant & Bar, and Adriatic Grill Italian Cuisine & Wine Bar.  For information please visit http://shinshinchez.com/john-howie-passion-palate .

A Wine Made Specially for John Howie Steak in Washington

John Howie Columbia Valley Merlot

John Howie Columbia Valley Merlot

It is fun for me to find out about restaurants around Vancouver and visiting them. Trying their latest creations and wine pairings.  But also of interest, is our neighbours, in this case Seattle. There are a lot of great restaurants that we may not have heard of up here in Vancouver, but think about spending a weekend in Seattle and trying out the culinary and wine scene.  With that in mind, I received this latest announcement from the John Howie restaurant group about a wine made specially for them.  John Howie has 3 restaurants where you can try their new wine.  Read about it here.

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Bellevue, Washington — Erik Liedholm, Company Wine Director for John Howie Restaurant Group and Seattle Magazine’s 2012 “Sommelier of the Year”, estimates that he has tasted thousands of wines during his 20-year career, created pairings for at least a couple of hundred dinners and has lost count of the numerous classes he has taught.  What could be a more natural next-step than blending wine?  The result is a stellar new bottling:  John Howie Columbia Valley Merlot, making its debut October 17th.

Liedholm and Chef Howie had recently finished collaborating on John’s cookbook, Passion & Palate: Recipes for a Generous Table (in which Erik provided recipe wine pairings), whenthe two business partners and close friends came up with the idea to produce house wine for the five venue restaurant group.   Rather than ask a specific winery to just custom label one of their own products, Erik and John wanted to craft a high quality wine that had a distinctive flavor profile.

Liedholm approached owner/executive winemaker Mark Ryan McNeilly of Mark Ryan Winery, who he had known for several years. After much discussion, Mark and Erik began blending wines from numerous grape varietals and vineyards,  finally arriving at a beautifully structured gem of a Merlot, created from 88% Merlot and 12% Cabernet Sauvignon.  “The goal was to have a luxuriously textured plumy wine, but still offer a nice balance of acidity, so it would pair with a wide variety of dishes from all the restaurants in the John Howie Restaurant portfolio,” says Liedholm.

John Howie Columbia Valley Merlot will join the wine list next Wednesday at both Seastar Restaurant & Raw Bar locations (Bellevue and Seattle) as well as at John Howie Steak.  It will soon follow at SPORT Restaurant & Bar and Tacoma’s Adriatic Grill.   Priced at $56 a bottle, $18 for an 8-ounce glass and $9 for a 4-ounce glass, availability will be limited to only John Howie affiliated restaurants.   Those wishing to purchase a bottle to enjoy at home can do so at list price, less a 20% “to go” discount.

A private John Howie label cuvee of Champagne from Duval-Leroy will follow by December.

“He Said, She Said” Wine Seminar at Taste of Tulalip 2012

Rub foreheads at Taste of Tulalip

The Taste of Tulalip is right around the corner; November 9 and 10, 2012. It has a Celebration Dinner, a large Tasting Room, plus many smaller food and wine events.  One of these events is the “He Said, She Said” wine seminar.  The event, an interactive panel of 5 top wine makers, quizzing Tulalip Resort Casino Sommelier Tommy Thompson and Leslie Sbrocco (a.k.a Head Thirsty Girl).  More details about this event are below, straight from the Taste of Tulalip.  IF you have not bought tickets for this event, or any of the other events, buy them ASAP, as they will sell out, and they are all fantastic!  Here is the link to tickets.

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Tulalip, Washington — Tulalip Resort Casino Sommelier Tommy Thompson has devised an exuberant way to learn about wine at the 4th annual Taste of Tulalip on November 9th and 10th.  Attendees will have a chance to rub foreheads with two of the greatest wine minds around:  racy wine raconteur Leslie Sbrocco (a.k.a Head Thirsty Girl) and wine wizard Tommy Thompson (Tulalip’s Head Drinks Dude).  The duo will emcee a fast-paced, fun-filled discussion, “He Said, She Said” – an interactive wine journey, along with a panel of five top winemakers from around the globe.

Lucio Gomiero, Vignalta Pinot Bianco ‘Agno Casto’, Veneto, Italy, 2010
Vignalta was founded by Lucio Gomiero in 1980 and is located in the northern Italian region of  Veneto, in an area called Colli Euganei. Before Lucio came on the scene, these wines could best be described as underachievers. Lucio saw the potential in the unique soil and topography of the land, treating his vineyards as if they were on French Bordeaux Grand Cru estates (which he emulates).  He is now the recognized champion of the area, just as Angelo Gaja is in Piedmont and Robert Mondavi was in Napa.

Marc Perrin, Famille Perrin Chateau de Beaucastel  Chateauneuf du Pape ‘Vielles Vigne’ Roussanne, France 2009
It is no coincidence Famille Perrin is the leading organic wine grower of the Southern Rhône Valley, where they occupy the region’s best terroir. Their values have given them a worldwide reputation for excellence: absolute respect for the soil, a commitment to manual methods and a deep belief in organic viticulture. Nature and tradition are key to the Famille Perrin way and this approach has continued seamlessly over five generations.  Each wine is unique; organic and biodynamic approaches are used, as Perrin has mastered the art of blending and bringing out the freshness of the Southern aromas.

Ron Penner-Ash, Penner Ash Pinot Noir ‘Pas de Nom’, Willamette Valley, Oregon 2009
The winery’s self-avowed “mature cellar rat,” Ron loves the physicality of winemaking. Along with his cellar work and vineyard management, he has always been fascinated with technology and innovation. During his 20 years as a public school teacher in California and Oregon, Ron’s interest in technology and its potential classroom impact led to a collaborative grant with Oregon Public Broadcasting. “The wine industry’s annual cycle parallels that of teaching,” Ron says. “I’ve learned that Mother Nature can be more demanding than a pre-adolescent drama queen.”

Sean Boyd, Woodinville Wine Cellars Cabernet Franc, Washington State 2008
Boyd joined Woodinville Wine Cellars in 2002. Growing up in a Californian family surrounded by gourmet food, fine wines and journalism (his father is a professional wine critic), Sean began cultivating his craft at an early age. After working for five years at a California wine shop, Sean left home at age 20 to learn the art of fine winemaking. He traveled the world, visiting leading viticulture areas such as Australia, Portugal, Spain and New Zealand where he worked for several prominent wineries.

Heidi Barrett, La Serena Cabernet Sauvignon, Napa, California 2008
Barrett grew up in a Napa Valley winemaking family, and great genes have helped her to become one of California’s leading winemakers. It is said that winemaking is a combination of science and art. With a scientist-winemaker father (Richard Peterson) and an artist mother, it is no surprise that Heidi was drawn to the industry. With great enthusiasm, a love for what she does and an incredible wealth of experience, she blends the art and science of winemaking like few can.  Heidi has been responsible for some of California’s most notable cult wines, including but not limited to: Screaming Eagle, Della Valle Vineyards, Grace Family Vineyards, Amuse Bouche, Showed Vineyards and Fantasia. She is a consultant for Diamond Creek Vineyards and Niobium-Coppola, and has her own wine label, La Serena.

Where, When, and How Much?

Leslie and Tommy’s “He Said, She Said” seminar will take place on Saturday the 10th at 11:30 am in the Canoes Cabaret.  It is offered as part of the Taste of Tulalip 2012 “All Access Pass” priced at $225 per person (which also includes a cooking demonstration with celebrity chef Marcus Samuelsson, the Private Magnum Party in the Impulse Lounge and the Grand Taste). More information and ticket purchase for the November event is available at www.tasteoftulalip.com .

Fish Tales and Pike Ales Educational Dinner in Seattle

Les Dames d’Escoffier

This announcement came through my email a few days ago.  If you would like to learn about the virtues of wild seafood, and enjoy some delicious seafood dishes, paired with Pike Brewing Company microbrewery beer, then you should attend this educational dinner, presented by the Les Dames d’Escoffier in Seattle.  Here is their announcement.  If you are in Vancouver, BC, it is an easy 2.5 hr drive to Seattle. Enjoy!

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Save the date for Fish Tales & Pike Ales, a progressive educational dinner presented by Les Dames d’Escoffier, Seattle Chapter (LDES) on Thursday, September 27, 2012, from 5:30 to 8:30 at the Pike Pub, 1415 First Avenue, in downtown Seattle.

Fish Tales & Pike Ales is designed to “school” both food-professional and consumer “a-fish-ionados” on the virtues of wild seafood, with an emphasis on the attributes and advantages of using frozen products. The event’s major donor, the Alaska Seafood Marketing Institute (ASMI), will supply a majority of the evening’s seafood including Alaskan-caught sockeye salmon, Pacific cod, and crab. 

Dishes prepared by LDES members—seafood chowder, seafood-salad wraps, and the Pub’s signature Spicy Wild Salmon (salmon stuffed with a Dungeness crab cake)—will be paired with appropriate Pike Brewing Company microbrews and wines from Washington State. Event attendees will be divided into three groups “schooled” by professional fishers, cookbook authors, and other seafood-savvy experts.

Where to Buy Tickets

Tickets cost $75 per person and will be available through PayPal on the LDES website. A $500 raffle basket containing a Kindle Fire, a gift card for e-books, and other Dames-donated items will be another exciting part of Fish Tales & Pike Ales fundraiser.

About Les Dames d’Escoffier, Seattle Chapter: Les Dames d’Escoffier, Seattle Chapter, a 501(c)(3) not-for-profit charitable organization, is an invitational society of professional women of high achievement in the fields of food, beverage, and hospitality. Its mission is education, advocacy, and philanthropy, and it provides and supports opportunities in these areas.

During its 23-year history, the organization has disbursed in excess of $475,000 for scholarships and grants. The chapter’s 67 members include such food- and wine-industry trailblazers as Kathy Casey (Kathy Casey Food Studios—Liquid Kitchen), Holly Smith (Cafe Juanita), Fran Bigelow (Fran’s Chocolates), Kay Simon (Chinook Wines), and Rose Ann Finkel (Pike Brewing Company). www.lesdamesseattle.com

About ASMI: ASMI is a partnership of the State of Alaska and the Alaska seafood industry that promotes the 
benefits of wild and sustainable Alaska seafood. For more than 50 years, Alaska has been dedicated to sustainable seafood. As a result, Alaskans understand the need to protect the fisheries and surrounding habitats for future generations. www.alaskaseafood.org

About Pike Brewing Company: Pike Brewing Company was founded in 1989 by Charles and Rose Ann Finkel. Located in downtown Seattle’s historic Pike Place Market, Pike Brewing Company crafts 14 world-class beers; serves local, sustainable food; and is family and environmentally friendly. The Museum Room is dedicated to the history of beer from its earliest beginnings in Egypt to current day, and functions as an event venue for private parties and gatherings. www.pikebrewing.com

Star Studded BBQ With Winemaker Eric Dunham & Celeb Kyle MacLachlan at Tulalip Casino

Eric Dunham and Kyle MacLachlan courtesy of Vogue

The Tulalip Resort Casino in WA State has put on some very classy wine and food events in the past, with the most recent that I attended was the “Taste of Tulalip” in November.  I just received this press release of their upcoming summer wine makers’ dinner series, and they make me want to drive down to each one!  I no doubt these will be spectacular events based on the past events.  Enjoy!

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Tulalip, Washington — Eric Dunham, enological legend and Walla Walla wine world luminary will share his award-winning, single vineyard “Artist Series Wines” at Tulalip Resort Casino on Saturday, June 23rd.  In partnership with screen star and Washington native Kyle MacLachlan (check Kyle’s bio here), the duo has created Pursued by Bear, Columbia Valley Cabernet Sauvignon and Baby Bear Syrah. Both join culinarian extraordinaire Chef Perry Mascitti and his team for an evening of great sips, quips and exceptional food pairings under the direction of Tulalip Sommelier Tom Thompson. Guests will be served under the stars or by the fire on the Mpulse patio.

This rare and not to be missed summer star-studded evening, will feature five dynamic food stations. Each showcases the diversity of Tulalip’s culinary depth.  The meat and fish grilling station offers guests a selection of six basting sauces, seasoning salt and assorted relishes.  Among the plethora of vegetable station choices is a cedar grilled garden bundle and attendees are invited to slide into the slider station to try the mini-halibut burger, Italian sausage focaccia and venison sliders.  As diners toss their way over to the salad section, they can nibble on everything seasonal.  Chef Nikol will work her usual kitchen magic (done with sweetness) on a trio of sinful desserts including fried fruit pies and fudgesicles.

The winemaker dinner series continues on July 7 when 2012 Taste of Tulalip Honorary Winemaker Chris Sparkman of Sparkman Cellars shares his powerhouse pours and shows how well suited they are to enjoy with great food.  This is a winemaker who knows his stuff having spent a couple of decades as a sommelier and wine buyer for some of the U.S.’s best restaurants.

On August 4th, guests will dine al fresco with the wine pioneering Mondavi’s as Marc and his family bring their legendary Napa bottling selection to Tulalip.  Chef Perry will prepare a mid-summer evening “Krug family picnic on the lawn” at the resort’s Amphitheatre, while the Mondavi generations speak about their family’s amazing history.

The Dunham / MacLachlan Winemaker Dinner Details

The Dunham/MacLachlan Winemaker Dinner begins at 5:00 pm and is priced at $115 pp all-inclusive as is the evening with Sparkman Cellars.  The Mondavi Generations Picnic is priced at $145 pp all-inclusive.  Guests can save by purchasing the entire series of three events for $340 pp all-inclusive.   For ticket purchase go to https://www.brownpapertickets.com/event/250074

About Tulalip Resort Casino
Tulalip Resort Casino is the largest and most distinctive gaming, meeting, dining, entertainment and shopping destination in Washington State. The AAA Four Diamond resort’s world-class amenities have earned the property Condé Nast Traveler Gold List status as well as the “Best Resort” award from NW Meetings & Events magazine.  With six dining venues, headlined by the exceptional Tulalip Bay (TB) restaurant and Blackfish Wild Salmon Grill and Bar (BF), the restaurants have been individually honored with accolades from Wine Spectator’s “Best of Award of Excellence” (TB), the Washington Wine Commission “Award of Distinction” (BF) and “Grand Award” (TB), the Seattle Magazine award for restaurant leadership in the business community (TB), to Wine Press Northwest’s “Herbies” for an “Outstanding Washington Wine List” (TB).  The Taste of Tulalip, the resort’s annual signature food, wine and tradition event has also been recognized as the “Best Wine Event Featuring Washington Wine”.  Tulalip is conveniently located between Seattle and Vancouver, B.C., just  off Interstate-5 at exit 200 and is an enterprise of the Tulalip Tribes.  For reservations please call (866) 716-7162 or visit www.tulalipresort.com .