August 25, 2014 — Featuring 120 elite wineries and an army of chefs preparing over 80 dish tastings, the Taste of Tulalip promises new elements of surprise for its 6th anniversary
A lot of Northwest casinos may sing praises about their in-house food and wine, but the Tulalip Resort Casino is a sure bet when it comes to a bona fide international culinary experience and award-winning wine program.
Executive chef Perry Mascitti oversees six restaurants that serve up an incredible array of intercontinental dishes ranging from Pacific Northwest fare to Asian cuisine. The resort’s extensive wine list, assembled by sommelier Tommy Thompson, represents a fine collection of Northwest wines balanced with new and old world bottlings.
Under Thompson’s diligence, the wine program has garnered accolades that include the Wine Spectator Best of Award of Excellence and the Washington Wine Commission Grand Award. Many are familiar with the popular “Taste with Tommy” winemaker dinners and tastings where Thompson shares his love of boutique wineries producing exceptional small lot vintages.
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Mascitti, recruited to the resort in 2007, was a former architect lured over to the restaurant biz by his “passion for cooking and the electric vibe of the whole emerging L.A. restaurant scene during the ‘80s” where he found inspiration in chefs like Alice Waters and Wolfgang Puck. “The day I toured the Culinary Institute of America in New York turned out to be a pivotal moment in my life,” Mascitti says. “I just knew it was the right path for me and never looked back.”
The resort’s annual Taste of Tulalip, now in its sixth year, is a dazzling series of elegant wine and culinary events held over two days. The stellar reputation of this event attracts wine and food buffs from all over the country.
The demand for excellence and uncompromising quality starts with the leadership of Lisa Severn, the resort’s director of food and beverage, and flows through the chain of command under Thompson and Mascitti, who all push the creative boundaries.
Here’s a sneak preview of what’s to come at the Taste of Tulalip this November 14-15, 2014: During the Celebration Dinner on Friday night that kicks off the weekend, Mascitti has challenged his chefs to choose an artist and song that “pairs” with each wine-paired course.
“Throughout dinner, guests will listen to the music that each chef selected for their course. We want them to think and experience how the musical tones enhance the experience of dining,” Mascitti says, sharing how he enjoys channeling different music when preparing meals at home and dining with his family around the table.
The Grand Taste is the following day, where this year’s event goers will sample wines from over 120 wineries personally chosen by Thompson from Washington, California, Oregon, Germany and New Zealand. To balance the gastronomical equation, Mascitti’s “Tulalip Army” (his staff of eight chefs, 21 sous chefs, 70 cooks and students from the local Le Cordon Bleu cooking school) will prepare and plate over 80 dish tastings.
“Without my talented chef team,” says the gracious and self-effacing Mascitti, “the Grand Taste would not be what it has become year after year. From this year’s preview tastings, it is sure to be another over-the-top event.”
For those unable to attend this year’s Taste of Tulalip, consider booking a room at the resort and creating your own wine and culinary tasting experience.
Written by John Vitale