Chef Brent Clarkson’s Wagyu Tenderloin, cooked medium-rare, with a merlot demi-glace, cave bleu cheese potato “truffle,” horseradish and bacon caramelized brussel sprouts.
Behind the Scenes of Taste of Tulalip 2012
Over the past twelve months, the culinary team at Tulalip Resort Casino has been testing out hundreds of recipes (and hundreds of variations on the same recipe) in an effort to bring the best dishes to the table at the fourth annual Taste of Tulalip extravaganza, November 9-10.
One of the factors that makes this night the most talked about wine and food event is Tommy Thompson, Tulalip Resort Casino’s award-winning sommelier. Thompson selects the best of the best wines to pair with Chef Mascitti’s expertly nuanced menu. Among Thompson’s selections this year are the 2006 Gaja Sori Tildin from Piedmont, Italy, and the Penner-Ash Pas de Nom, Oregon’s best Pinot Noir—vintages that would make any wine aficionado swoon.
It comes as no great surprise that the Celebration Dinner, the Taste’s kick-off event, is sold out. But tickets are still available for the Grand Taste (on Saturday, November 10th), promising decadent bites and, of course, premium glass pours. -MALLORY PETERSON
Enter to win tickets to the Taste of Tulalip Grand Taste.