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.

Taste of Tulalip Wine + Food Celebration Announces Star-studded Line-Up for 7th Annual Festival

I love this event.  Enough said!  Get your tickets asap.

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Taste of Tulalip Wine + Food Celebration Announces Star-studded Line-Up for 7th Annual Festival
Tickets go on Sale August 14, 2015

 

Taste of Tulalip

Taste of Tulalip

Tulalip, Washington — Tickets for the 7th annual Taste of Tulalip, held at the Tulalip Resort Casino, will go on pre-sale at 9:00 a.m. PDT on August 14, 2015. Executive Chef Perry Mascitti and Sommelier Tommy Thompson have spent the past year organizing a star-studded line-up of food, wine and traditional show-stopping entertainment for ticket holders. Run, don’t walk, when purchasing your passes because this highly anticipated event sells out every year. Seats for the Friday, November 13 celebration dinner may be purchased by calling (360) 716-6888, and the passes for the Saturday, November 14 events can be purchased via Ticketmaster atwww.ticketmaster.com.

The 2-day festival, with a focus on wine, food and tradition, begins with the Friday night wine and passed hors d’oeuvres reception, followed by the fittingly named Celebration Dinner. The multi-course repast celebrates “La Famiglia,” as the Italians say, it’s all about “the family!” The evening’s inspiration comes from the love of Italian grandmothers everywhere who have a special passion for cooking amazing food every day for their families. In tribute, Tulalip chefs will recreate many of their beloved recipes, paired with a global offering of rare, top wines. Friday night’s Celebration Dinner is priced at $225 per person, and tickets are limited.

On Saturday “All Access” pass holders ($350 per person) will enjoy early entrance to the unforgettable Grand Taste and Rock and Roll Challenge; a wine seminar — Washington State AVA Smackdown featuring some of the State’s tops wine producers, hosted by superstar wine guy, Anthony Giglio. Also featured, a VIP seminar featuring Chef Chris Cosentino’s cooking demo, table talk and Q & A session on the Albert Lee Appliance Cooking Stage; and a private Magnum Party where guests will be treated to a selection of high level wine and food pairings.

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, Oregon, California, Oporto, Maderia, global selections of bubbles, as well as pours of late harvest and ice wines and craft beer. Grand Taste is priced at $110 per person and includes the edgy Rock -n- Roll Cooking Challenge – a fast-paced culinary roller coaster with slammin’ rock and roll music! Expect fun and great tunes as local Seattle and Tulalip Chefs and Sommeliers compete “Iron Chef” style with celebrity judges (Chef Chris Cosentino, Chef Thierry Rautureau, Chef T, and Mauny Kaseberg), who are looking for the best dish and wine pairing. This year’s emcee will be the famously entertaining Chris Cosentino from San Francisco’s Cockscomb and Boccalone, along with wine writer, educator and raconteur, Anthony Gigilo. This show-stopping cook-off is sure to keep things lively and the chefs on their toes!

To top off the weekend, Thompson will also feature an in-depth reserve wine tasting/seminar called “Turning Water Into Wine” with Sparky and Sarah Marquis of the award-winning Australian winery, Mollydooker Wines. The tasting line-up will include 12 of Mollydooker Wine’s recently released 2014 wines. Tickets are priced at $125 per person and are available for purchase by calling (360) 716 1239.

And now for the stars of the Taste of Tulalip Wine + Food Celebration weekend…

Sommelier Tom Thompson – Tulalip Resort Casino
Tulalip Wine Director Tom Thompson is always first in line to uncork the latest and greatest boutique finds. He has carefully selected well over 100 pours from Washington, Oregon, California, Germany, and New Zealand for the “Wine Event of the Year”, as recognized by the Washington Wine Commission. Thompson continues to add breadth to Tulalip’s extensive cellar, garnering Wine Spectator’s Best of Award of Excellence.

Executive Chef Perry Mascitti – Tulalip Resort Casino
Executive Chef Perry is the man behind the pan! He oversees seven dining venues, in-room meals for the Four Diamond hotel and catering for the entire Resort Casino. His creativity shines along with that of his culinary team at the multi-course Celebration Dinner, the nibbles of endless proportions at the Grand Taste, and he is the mastermind behind the Rock and Roll Challenge.

Chris Cosentino – Guest Chef
Chris Cosentino, aka @OffalChris, is the Chef/Owner of Cockscomb and Boccalone and an Award-Winning Chef and Cookbook Author. Cosentino is a graduate of the culinary program at Johnson & Wales University and went on to build his résumé at Red Sage in Washington, D.C. and Rubicon, Chez Panisse, Belon, and Redwood Park in the San Francisco Bay Area. Cosentino took his first executive chef position at Incanto in 2002 where his inspired and innovative interpretations of rustic Italian fare promptly earned the restaurant both critical and popular acclaim. Cosntino’s debut on BRAVO’s “Top Chef Masters” series was a huge success earning over $140,000 for the Michael J. Fox foundation for Parkinson’s research and being named the season four winner. And in 2012, he saw the debut of his first cookbook “Beginnings: My Way to Start a Meal”.

Anthony Giglio – Wine Expert
Anthony Giglio is a writer, educator and raconteur who motivates countless imbibers to trust their own tastes and relax the rules. Giglio’s witty, unpretentious style can be discerned in the weekly column he writes for Details Magazine’s “Food + Drinks” section. He has written 10 books, including three editions of the annual FOOD & WINE MAGAZINE Wine Guide review of 1,000+ wines; five editions of the enormously popular Mr. Boston Official Bartender’s Guide; and his highly-regarded first book, Cocktails in New York.

Mike Gobin – 2015 Taste of Tulalip Featured Artist
Native American artist Michael Gobin meticulously uses his hands and knives to carve the Pacific Northwest’s indigenous red and yellow cedar trees in an effort to bring the sacred wood back to life. A treasure to the community, Gobin skillfully resurrects Tulalip’s traditions and ancestral stories through his works of art.

Kerry Shiels – 2015 Honorary Winemaker Côte Bonneville
After earning her Engineering degree, Shiels worked for two years in Torino, Italy, and then moved on to Case New Holland’s world headquarters in Chicago for 18 months before entering the world of wine. From there, Kerry worked the 2006 vintage at Joseph Phelps Vineyards, 2007 harvest at Australia’s Tahbilk, and then went on to work the 2007 vintage at Folio – Michael Mondavi’s Napa winery. During the 2008 harvest, Shiels served as the assistant white winemaker to Rich Arnold at Robert Mondavi Winery, followed by the antipodal 2010 harvest at Tapiz in Argentina, and then finally returning home to work full-time at Côte Bonneville.

Bill Wixey – Emcee
Having grown up in the Pacific Northwest, Bill feels privileged to chronicle the issues that affect his community. A newsroom leader, he has anchored and reported in the Seattle area since 1998, and is co-host of This Morning on Q13 FOX News weekdays from 7 to 10 a.m. Offering commentary on major news events from all over the world, Wixey has reported from Asia following the 2004 tsunami, from Haiti after the 2010 earthquake and covered the Olympic Games in Beijing, Vancouver and London. He has been honored with two Emmys for his broadcast work.

Kaci Aitchison – Emcee

A Seattle native and proud University of Washington grad, Kaci picked up her first microphone as a sophomore, and hasn’t put it down since. She got her start in radio at KISS-FM, to meeting the big brothers she never knew she wanted as host on The Bob Rivers Morning Show. In 2009 she joined the Q13 This Morning as a features reporter and is now co-anchor.  Voted “Best Local TV Personality in Western Washington”, Aitchison is also one of the lead singers with local rock and roll band Spike and the Impalers.

Thierry Rautureau – Rock and Roll Challenge Guest Judge
For 26 years, Chef In The Hat Thierry Rautureau owned Rover’s Restaurant, which offered cuisine that Rautureau described as Northwest Contemporary with a French accent. Currently, Rautureau is the chef/owner of Luc and Loulay Kitchen & Bar in Seattle, Washington. Rautureau was born in the town of Saint Hilaire de Loulay in the Muscadet region of France. At 20, he moved to the United States and worked at various fine restaurants, including La Fontaine in Chicago, the Regency Club for Joachim Splichal in Los Angeles, and the Seventh Street Bistro with Laurent Quenioux, also in Los Angeles. While visiting Seattle in 1987, Rautureau dined at Rover’s and discovered that the restaurant was up for sale. Tired of Los Angeles, he decided to buy the restaurant so that he could express his culinary creativity as the chef/owner. The rest, as they say, is
history.

Mauny Kaseburg – Rock and Roll Challenge Guest Judge
Mauny Kaseburg is a Northwest-born, Paris-trained food and wine consultant who many will remember from her many years on KUOW radio. In 2015, Mauny celebrated her 28th year as Culinary Producer for the Food & Wine Magazine Classic in Aspen. Mauny also spent five years in the Northern California wine country, serving as Marketing Director for the Russian River Valley Winegrowers. She returned to Seattle in 2008 to marry the merman of her dreams – Geoff Golden.

Chef T (Savuthy Dy) Rione XIII – Rock and Roll Challenge Guest Judge
Savuthy Dy is a graduate of the California Culinary Academy and has worked at The Herb Farm, Qube, Piola y Crota in Italy, and Book Bindery, among others. Rock and Roll Challengers beware – Chef T was on the 2014 Taste of Tulalip Rock and Roll Challenge winning team.

Taste of Tulalip tickets go on sale August 14, 2015. Hotel rooms and spa appointments will become near and dear during this 2-day extravaganza. Reserve a room at the AAA Four Diamond resort by going to www.tulalipresort.com or by phoning 1-866-716-7162. For more information, visit www.tasteoftulalip.com.

The 2015 Taste of Tulalip sponsors include: Delta Air Lines, Albert Lee Appliance – Bosch and Thermador, Dillanos Coffee, Mercedes Benz of Lynnwood, Coke, Le Creuset, Seattle Magazine, and Tasting Room Magazine.

“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 .