EGGS-TRODINARY EASTER SUNDAY DINING OPTIONS FOR THE WHOLE FAMILY AT TULALIP RESORT CASINO ON APRIL 1

In case you were wondering what you can do for Easter dinner and more, here is an option across the border in WA state.

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Tulalip, Washington – Numerous egg-ceptional Easter Sunday dining options have been hatched for the whole family on Sunday, April 1st. Guests can choose from the Resort’s signature Orca Ballroom Easter Brunch or the savory specials offered at the award-winning Blackfish Wild Salmon Grill, Journeys East, Cedars Cafe, and Eagles Buffet.

easter eggs

Orca Ballroom
Join Chef Gerry Schultz for a fun and egg-citing Easter Brunch at Tulalip Resort Casino’s newly renovated Orca Ballroom from 11:30 am to 2:00 pm. Guests can choose from delicious buffet dishes featuring a grand selection of fresh made salads and assorted chilled platters of fresh seasonal fruit paired with melt-in-your-mouth main dishes. Items include Grilled Pork Tenderloin Florentine, Tarragon Grilled Chicken Breast, Salmon Fish Cakes, and Jambalaya. A tempting array of side dishes also await, in addition to cooked-to-order omelets, Ham and Prime Rib carving stations, and a pasta bar. For the sweet tooth lover in the group the Brunch features a decadent confections display. This annual brunch egg-travaganza wouldn’t be complete without the Resort’s Signature Kids Buffet, which is sure to be a treat for the whole family.

Easter Sunday Brunch is priced at $44 inclusive for adults. Children 4 to 12 is $22. For reservations* call 360-716-6888.

*Note: All reservations will have preassigned tables; each reservation will require prepayment at time of booking and is non-refundable; parties of 10 or more will be placed within close proximity of each other.

Blackfish Wild Salmon Grill 
Chef David Buchanan will be serving fresh Grilled Halibut with a tarragon pesto beurre blanc, Fingerling potatoes, and a confit of heirloom cherry tomatoes for $38. The special will be available in addition to the regular dinner menu from 5 pm until closing on Sunday, April 1, 2018. To book a table online, visit here, or reserve by phone at (360) 716-1100.

Journeys East
For Easter 2018, Journeys East Chef John Jadamec will showcase his Wok-fired Garlic and Pepper Chicken with garlic, black and white pepper, red bell peppers, and topped with fresh cilantro. The special is priced at $14 and will be available in addition to the regular menu on Sunday, April 1, 2018. For more information, visit here.

Cedars Cafe
This Easter Sunday, Chef Brent Clarkson is serving up his favorite dish, Easter Prawns Linguini. The prawns are sautéed to perfection with sherry wine, garlic, cilantro, shallots, red pepper, and fresh lime; topped with dried apricots, mango, papaya, and a raisin medley. This masterpiece is also served with house-made garlic bread. The special will be available for $15.95 and will be in addition to the regular menu on Sunday, April 1, 2018. For more information, call (360) 716-1276 or visit here.

Eagles Buffet
Eagles Buffet is offering a mouth-watering selection for Easter Sunday Brunch and Dinner. Many of the items will be served all day during both meal services.

The Easter menu* will feature a selection of brunch items, such as made-to-order waffles, Steak and Eggs with chopped onion rings and pepper jack cheese, Prime Rib Hash, Lemon and Orange French Toast Casserole, Classic Eggs Benedict, Denver Scrambled Eggs, Raspberry and Cheese Blintzes, BBQ Braised Pork Belly along with a selection of Hickory Smoked Bacon and Mixed Sausages with apples and cranberries.

With a nod toward dinner, Eagles Buffet offers a variety of main dishes, such as Rotisserie Leg of Lamb with rosemary, garlic along with Chef Lil’s Seafood Mac and Cheese, Smoked BBQ Beef Ribs, Chicken and Bacon Alfredo Pasta and Dungeness Crab and Artichoke Dip.

Guests can also enjoy chef specials that are served all day, such as Baked Wild Salmon, Slow Roasted Prime Rib, Honey Baked Ham, Tender Pot Roast, Fried Chicken, Large Asian Wok Station, and their plentiful signature dessert selection, which includes Snoqualmie Gourmet Ice Cream.

Savor Eagles Buffet Easter Sunday Brunch and Dinner from 9 am to 9 pm. The holiday brunch and dinner are priced at $24.95 for adults and $13.95 for children ages 2 to 10 (prices do not include sales tax or gratuity). Tables are seated on a first come, first served basis. For more information, please call 360-716-1462, or visit here.

*Note: Menu items subject to change due to availability.

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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!