I attended the Taste of Tulalip for the first time the other week. What an amazing event. There were about 60 or so Washington wineries and about 20 wineries from California. It really was a case of so little time and so much wine and food. This is only the second year for the event and it looks like the Tulalip Resort & Casino has a big hit on its hands. I didn’t get to any of the seminars during the event since I did was not sure when they were happening. I did like the set up as you came into the event; all of the California wineries were outside of the ballroom. Nice that you knew right away where the wineries were from by their location at the event.
The food at the Tulalip is absolutely wonderful. I managed to get a taste of most of the dishes. I really enjoyed the Basil Pepper Fettuccini with Alaskan prawns, sundried tomatoes, and Chardonnay garlic sauce served in a martini glass; the Duck slider with Asian slaw; the Pacific Halibut over fennel-butternut squash bread pudding; Spicy Won Ton cup. My favorite was the Pan Seared Antelope Medallions with Pepper Relish and a Cabernet Demi. I had never tried antelope before and was instantly hit with a dilemma of what wine to pair with it? Luckily, Grand Reve Vintners was right across from that table and Paul suggested his Series 1. It was a perfect pairing; the Cab, Cab Franc, Petit Verdot, and Merlot blend did not overpower the antelope.
I suggest that you mark your calendars for next year’s Taste of Tulalip on November 11th & 12th. I heard good things about the seminars so I hope I can attend some of those next year.
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