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.
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.
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. 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.