Taste of Tulalip brings together best of wine, food worlds

The Tulalip Resort and Casino becomes even more of a destination for the wine-and-dine set with the return of Taste of Tulalip, Friday and Saturday.

Now in its sixth year, the Taste of Tulalip brings together wines from premiere wineries from the Northwest and the world and culinary experts from the resort and across the U.S.

Events include Friday night’s opening Celebration Dinner with wines from several award-winning wineries, including Washington pioneer Leonetti Cellars, with pairings selected by Woodinville Wine Cellars winemaker Sean Boyd; followed Saturday with wine seminars, a cooking demonstration, a VIP tasting, the Magnum Party, and the Grand Tour, featuring wines from Washington, Oregon, California, Germany and New Zealand. Among the Washington wineries featured are Snohomish’s Quilceda Creek, Adams Bench, Betz Family Winery, Côte Bonneville, Figgins Family Wine Estates and Tenor Wines. Several food stations will feature dishes prepared by Tulalip Resort chefs.

Among the Taste experts on the wine side:

Anthony Giglio, a wine and spirits author, writer and educator, is wine director for The Centurion Lounge, a network of first-class airport lounges. Giglio will lead a VIP wine seminar and participate in Saturday’s Rock and Roll Cooking Challenge.

Tulalip sommelier, Tommy Thompson, winner of Washington Wine Commission Award of Distinction in 2008, has developed distinctive wine lists for Tulalip’s restaurants that feature wines from Northwest wineries as well as from the new and old world. Thompson will participate in Friday night’s wine celebration, Saturday’s VIP wine seminar and a live cooking demonstration.

On the food side:

Ming Tsai, owner of Massachusetts restaurants Blue Ginger and Blue Dragon, is a leader in East-West fusion cuisine. He also hosts and produces the public television series, “Simply Ming” and is the author of five cookbooks. Tsai will be featured in a live cooking demonstration and will participate in the Rock and Roll Cooking Challenge.

Perry Mascitti, Tulalip’s executive chef, is a 1990 graduate of the Culinary Institute of America. Along with overseeing the resort’s four restaurants he also organizes the culinary aspects of Taste of Tulalip each year. Mascitti hosts the Celebration Dinner, will give a cooking demonstration and will participate in the cooking challenge.

Tickets to Friday’s dinner, available by calling 360-716-6888 are $195 each. A reception starts at 6 p.m., followed by dinner at 7 p.m.

All-access passes to Saturday’s events, $350 each, are available at www.tasteoftulalip.com. Events, starting with a wine seminar, begin at noon with the Grand Taste at 2:30 p.m. Tickets to attend only the Grand Taste are $95. For more information go to www.tasteoftulalip.com.

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