- Creamy Jerusalem Artichoke soup, pumpkin seed pesto, creme fruit and crispy leek straws (Chef Brent Clarkson), paired with d’s Wicked Hard Cider “Baked Apple,” Kennewick, WA
- Seared scallop with green papaya slaw, micro Asian mallow, golden edamame shoots, with ginger lime vinaigrette and aged balsamic (Chef John Ponticelli), paired with 2012 Alleromb Winery Sauvignon Blanc, Columbia Valley, WA
- Blackberry sockeye salmon lox popsicle and salmon souse vide over toasted hazelnut pesto (Chef David Buchanan), paired with 2012 Kosta Browne Russian River Pinot Noir, CA
- New York strip, dry aged 46 days, tarragon beurre blanc and New York strip, aged 28 days, wild cranberry demi, with cambazola-mascarpone “Twinkie” (Executive Chef Perry Mascitti), paired with 2011 Leonetti Cellars Reserve blend, Walla Walla, WA
Can you tell that we totally enjoyed the Celebration Dinner?
I also won a very cool gift pack that featured the Taste of Tulalip wine blend from the event’s honorary 2014 winemaker, Sean Boyd from Woodinville Wine Cellars. Special coffee and a gorgeous Tulalip medallion were also included in the gift.
How did I win it? Simple – I knew the answer to the trivia question, “Who is the Executive Chef at Tulalip Resort?” Even if I hadn’t already known it, how could I miss after his star musical performance the night before?
Plus we had a taste of a magnificent red blend from Craggy Range, a winery we enjoyed when we were in New Zealand last May.
Special thanks to Norma Rosenthal and Allan Aquila for the invitation!
If you’ve never been to Taste of Tulalip, please bookmark this page, so you will remember to get your tickets for the 2015 event!