“The culinary festival of the year. A food and wine experience filled with extraordinary epicurean treats…Savour an abundant array of spectacular fare from Tulalip’s top notch culinary team lead by Executive Chef Perry Mascitti and sample hand selected pours by award winning Sommelier Tommy Thompson, showcasing wineries from Washington, Oregon, California and around the globe.”
That pretty much sums up the Friday night Celebration Dinner with Honorary Winemaker Côte Bonneville.
The evening was a spectacle for the senses. Starting with a reception where the featured wine of the Festival was served amid an atmosphere of excitement. Roving musical entertainers set the ambience for a wonderful La Famiglia culinary trip to Italy. Inspired by the love of Italian grandmothers. Tulalip chefs recreated beloved recipes paired with exceptional wines. A multi course repast that I think that only pictures could begin to describe. What an incredible evening!
Amuse Bouche
by Chef Gerry Schuyltz
Dungeness Crab and Lemon Cannoli
Ricotta, parmigiano-reggiano,
pecorino romano, micro basil
Karma Vineyards “Méthode Champenoise” Brut,
Columbia Valley, Washington 2011
Antipasti
by Chef Ponticelli
Carni and Formaggio
Wild boar salame, picante dry chorizo,
parma prosciutto, hot coppa,
two year aged provolone,
warm and fresh mozzarella,
olive mélange, pesto focaccia
Domaine Huet Vouvray “Le Mont Moelleux” Vére Tre,
Loire Valley, France 2002
Rustic Polenta Lasagna
by Chef Brent Clarkson
Crispy parmesan polenta cakes,
veal bolgnese, white truffle béchamel,
garlic basil pesto
Rocca di Frassinello “Le Grand Vin”
Maremma, Italy 2012
Intermezzo
by Chef John Jadamec
Risata sparkling wine
and pineapple cilantro shooter
with a rum and lime
granita chaser
Seared Chilean Sea Bass
by Chef David Buchanan
Toasted pine nut crust,
peach chardonnay coulis,
and fontina polenta “biscotti”
Opalie de Château Coulet
Bordeaux, France 2011
Filet Mignon Braciole
by Chef Perry Mascutti
Roulade of pancetta, medjool dates,
pine nuts, reggianno, basil, warm chardonnay
vine ripened tomato relish
Mollydooker Carnival of Love,
Australia, 2014 *
and
Stone Street “Upper Barn” Chardonnay,
Alexander Valley, California 2012
Semplice Insalata
by Chef JP Ponticelli
Bibb lettuce, red oak leaf, tango greens,
baby romaine, frisee, honey Italian
vinaigrette, parmigiano reggiano
Dessert
by Chef Nicol Nakamora
Classic Tiramisu and
a Pink Box of Assorted Italian Cookies:
chocolate biscotti, pignoli, almond layered
anise pizzelle, and Italian wedding
Inniskillin Oak Aged “Vidal” ice wine,
Niagara Peninsula, Canada 2012
There is more than one side to the Celebration Dinner. The Cöte Bonneville Winery selection as the 7th Annual feature with a bottle as attractive as the wine inside. Designed by Mike Gobin, Taste of Tulalip Artist Tulalip Tribes.
This beautiful piece of artwork that adorns the bottle is on display throughout the hotel and available in each hotel room. The wine will grace the shelf above the refreshment centre in each room until November 11, 2016 or until it is sold out.
The 2015 Charitable recipient was Heartbeat. Heartbeat serving Wounded Warriors, the Taste of Tulalip 2015 Charity.
Heartbeat Serving Wounded Warriors provides emergency assistance, therapeutic services, support groups and morale building programs to service members from all branches of the military.
