On our recent 24-hour visit to Tulalip Resort, we had the fortune of experiencing four restaurants and Oktoberfest. On all stops, the staff couldn’t do enough to make our time there memorable. Customer service is an art form at Tulalip Resort. Continue reading →
Taste of Tulalip2015 is now behind usand once again, it was a taste sensation that featured a collaboration of wine, food and art.
We applaud Lisa Severn, the director of food and beverage at Tulalip Resort Casino, and her entire teamfor their incredible efforts to make this amazing event so enjoyable.
Let’s start with the art. We had the pleasure of meeting Mike Gobin, the talented artist and master woodcarver who created the commemorative wine bottle and plate featured in this photo. He showed us several pictures of his work, all of which represent a beautiful expression of his Tulalip culture. He had our complete attention as he shared stories of his people and his craft. We also were delighted to meet his super-nice family.
His commemorative bottle contains a unique blend of wine created by Tulalip‘s talented wine expert, Tommy Thompson, and the event’s 2015 honorary winemaker, Kerry Shiels of Côte Bonneville. Sourcedfrom DuBrul Vineyard grapes, this stellar wine blends 80% Cabernet Sauvignon, 10% Merlot and 10% Cabernet Franc. We somehow had never met Kerry before, so we were glad to have that opportunity, and hope to taste more of her wines in the future.
We were fortunate to spend considerable time with Sparky Marquis, co-winemaker/owner of the award-winning Australian winery, Mollydooker Wines. His seminar, “Turning Water Into Wine,” was both informative and fun. We also chatted with him throughout the weekend, at the Celebration Dinner, the Grand Taste and at Tulalip Bay, one of our favorite Seattle-area restaurants where we ended off the event enjoying a fantastic meal with our very good friends, Robin and Sue from British Columbia.
We are big fans of Mollydooker wines: Carnival of Love, the #2 wine in the world, according to Wine Spectator, in addition tothe coveted Velvet Glove, Enchanted Path, Blue Eyed Boy and seven more!
We first met Sparky last year at his Cellar Door in McLaren Vale, Australia. For more information, see our blog posts, Mollydooker Part 1 and Mollydooker Part 2 and learnabout Mollydooker’s Marquis Fruit Weight™ process and their “yum-worthy” wines.
Throughout the weekend, we sipped our way through dozens of wines and send kudos to these wineries, whose teams poured some of our favorites.
Alexandria Nicole Cellars
Betz Family Winery
Double Canyon / Archery Summit
Reynvaan Family Vineyards
Silver Oak Cellars
Chateau Coutet, Bordeaux, France
Domaine Huet, Loire Valley, France
Inskillin, Ontario, Canada
Mollydooker WInes, McLaren Vale, AustraliaRocca di Frassinello, Maremma, Italy
And then there was the excellent food experience at the Italian-themed Celebration Dinner and at various seminars and booths throughout Saturday.
Executive Chef Perry Mascitti and his talented culinary team were joined by special guest Chris Cosentino, the award-winning Chef/Owner of San Francisco’s Cockscomb and Boccalone, to prepare the delicious dishes. From extravagant gourmet treats to tasty snacks, there was something sensational to pair with every wine.
The Celebration Dinner was the Friday night highlight that kicked off the weekend activities. The mouth-watering dinner started out with “Amuse Bouche” Dungeness Crab and Lemon Cannoli Ricotta by Chef Gerry Schultz, followed by Antipasti Carni and Formaggio (pictured) by Chef JP Ponticelli.
Next up was Rustic Polenta Lasgna by Chef Brent Clarkson; Intermezzo by Chef John Jadamec; Seared Chilean Sea Bass by Chef David Buchanan; Filet Mignon Braciole by Tulalip Executive Chef Perry Mascitti; and Semplice Insalata also by Chef JP Ponticelli. Rounding out the explosion of flavors was Tiramisu (pictured) and a pink box of assorted Italian cookies, including chocolate biscotti and wedding cookies, by Chef Nikol Nakamura.
Last, but definitely not least, Taste of Tulalip 2015 supported the charity, Heartbeat Serving Wounded Warriors, which provides emergency assistance and numerous programs for wounded service members and their families in Washington state.
If you didn’t attend this year’s event, you missed something great. Be sure to stay tuned at this time next year, so you won’t miss out again.
Many thanks to Lisa Severn and Allan Aquila for inviting us to this extravaganza. It was a weekend that we will be raving about for a long time to come.
Tickets are going quickly to one of our favorite wine events in Washington state, Taste of Tulalip— so run, don’t walk, to get yours before they sell out.
Trust us, you don’t want to miss this collaboration of wine, food and art.
Some “All Access” passes and tickets to the Grand Tasting on Nov. 14 are still available at Ticketmaster. But the Nov. 13 Celebration Dinner is already sold out.
All Access pass holders will have early entrance to the Grand Taste and the edgy Rock and Roll Cooking Challenge; a wine seminar called “Washington State AVA Smackdown,” featuring some of the state’s top wine producers; a VIP seminar featuring a cooking demo from Chef Chris Cosentino (from San Francisco’s Cockscomb and Boccalone); a private Magnum Party with a selection of high-level wine and food pairings; and more.
The Rock and Roll Challenge is a fast-paced culinary roller coaster with slammin’ rock and roll music. Three chef/sommelier teams will face off for a 30-minute cooking and wine pairing showdown—Iron Chef Style. Each team will combine talents to create the ideal entrée or appetizer from their mystery box, and pair it with a wine selection that the sommeliers will “hunt” for at the Grand Taste.
Each team will consist of one local Chef, one Tulalip Chef and one local Sommelier. This year’s local guest chef lineup includes Toby Jensen, The Ruins Seattle; Eric Truglas and Dean Shinagawa, Kama’aina Grindz; along with Tulalip Chefs Nikol Nakamura, John Jadamec and John Ponticelli. The Sommeliers will be comprised of Chris Horn, Purple Cafe Seattle; Dawn Smith, John Howie Steak; and Kristin Young, Bastille Cafe and Bar.
The Challenge takes place during the Grand Taste, which is always the weekend’s highlight. This year, more than 100 wines from Washington state, Oregon, California, Oporto, Maderia, will be poured, along with global selections of bubbles, late-harvest and ice wines, and craft beer.
Tulalip Resort Casino‘s talented wine expert, Tommy Thompson, and the event’s 2015 honorary winemaker, Kerry Shiels of Côte Bonneville, have created a unique blend of wine sourced from DuBrul Vineyard grapes — 80% Cabernet Sauvignon, 10% Merlot and 10% Cabernet Franc. As you can see in the above photo, the artwork by Mike Gobin for the commemorative wine bottle and plate is a beautiful expression of the Tulalip culture.
We were also delighted to discover that this year, on Nov. 14, Taste of Tulalip is featuring 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 lineup will include 12 of Mollydooker’s recently released 2014 wines.
When we visited their Cellar Door and vineyard in McLaren Vale last year, we had so much fun with Sparky and his dad, Leigh Gawith. We had a vineyard tour, tasted through their amazing lineup and had a truly wonderful time. For more information, see our blog posts and learn about Mollydooker’s Marquis Fruit Weight™ process and their “yum-worthy” wines: