'Taste of Tulalip' previews its meals through 'Tweet-up' Oct. 13
By KIRK BOXLEITNER
Marysville Globe Reporter
October 18, 2010 · Updated 9:07 AM
TULALIP — The Tulalip Resort gave a number of "foodies" from around the region a sneak preview of the dishes that will be served at the upcoming "Taste of Tulalip."
The second annual Taste of Tulalip will take place Nov. 12-13, and the chefs of the Tulalip Resort served samples of those two nights of dishes during its first "Tweet-up" Oct. 13.
Food bloggers from Seattle, Tacoma and even Vancouver, B.C., whipped out their camera-phones to snap shots of their plates before they tucked into the meals, and typed up mini-reviews of the multiple courses on their phones and wireless Internet-equipped laptops on the spot.
Former Tulalip Tribal Board member Tony Hatch welcomed attendees by explaining the significance of sharing meals in tribal culture.
"A lot of stories, a lot of jokes and a lot of news are shared over meals," Hatch said. "We've grown so fast, so but we've kept our culture. A lot of those teachings and warms feelings are passed on through our chefs and staff here."
Hatch praised the behind-the-scenes work of the Tulalip Resort's chefs, servers and food and beverage staff, and credited them with helping carry on the tribal tradition of maintaining an open door and always having something on the stove to serve one's guests.
"We want you to leave with a good heart, a good mind and a belly full of good food," Hatch said.
Tulalip Resort Executive Chef Perry Mascitti commended his fellow chefs for their hard work and commitment to the art of cuisine.
"I love this event," Mascitti said. "I loved it last year. Our chefs show their passion in everything they put out."
While the evening's diners received half-sized portions of what Taste of Tulalip attendees will be served during the Nov. 12 Celebration Dinner and Nov. 13 Grand Taste, so that they could sample two nights' worth of meals in one, Mascitti informed them that the Grand Taste courses would be made to order by the chefs at action stations in the Orca Ballroom in front of the guests.
Banquet Chef Gerry Schultz collaborated with Eagle's Buffet Chef John Jadamec on a Dungeness and Alaskan crab sushi plate, and with Chef Garde Manger John Ponticelli on a course that featured aged-cheddar soup. Schultz was also responsible for the smoked duck, while Jadamec prepared the pulled duck slider and Ponticelli provided a spicy wonton cup. Tulalip Bay Chef Dean Shinagawa served up Wagyu beef short ribs and certified Angus beef tenderloin side by side, before offering butter poached sea scallops. Pastry Chef Nikol Nakamura whipped up both "A Study in Chocolate" assortment of different types of chocolates and "A Sweet Ending" display which included passion fruit macaroons. Chef de Cuisine Kurt Hitchman presented an intermezzo of pomegranate aspic during the Celebration Dinner and concluded the Grand Taste portion with a plate of local and international cheeses.
As sommelier Tommy Thompson dispensed an assortment of Washington wines, Sarah Biggerstaff, who helped coordinate public relations for the event, was following the attendees Tweets on the event through her phone.
"We have about a couple of dozen people here who blog about food, and we invited a select number of print media," Biggerstaff said. "I think this went really well. It allows the chefs to practice their preparations, and to use feedback to tweak their meals before the big event."
The Taste of Tulalip Celebration Dinner begins Nov. 12 with a champagne reception at 6 p.m. followed by the full five courses starting at 7 p.m. The Grand Taste runs from 2-7 p.m. Nov. 13. For more information, call 866-716-7162 or log onto www.tasteoftulalip.com.Contact Marysville Globe Reporter Kirk Boxleitner at firstname.lastname@example.org or 360-659-1300 Ext. 5052.