A few weeks ago, I was treated to one of THE BEST grilling bonanzas and wine pairings I’ve EVER experienced. And since I love gratuitous food pictures just as much as the next girl, I couldn’t help but bring back some shots to share with you all. The best part? It’s actually possible for anyone that lives around the greater Seattle area to try some treats from the same kitchen crew as I did, just head up to The Tulalip and find out how you can stalk Chef Perry around until he feeds you. Simple, no? 🙂
Yeah, HI! Who wouldn't want to curl right up on that couch with a glass of wine, plate of grilled salmon tacos and a hot date?!
And here was my hot date, my dear friend Danae!
Girls night out!!!
A little birdie/foodie friend of mine sent me an exclusive invitation to join him at the Tulalip Casino and Resort up North, which was exciting because I’d never been and have heard the resort service (and linens) are to die for. So obviously I cleared my schedule and headed North for an afternoon of food, vino and great company….
The chefs couldn't grill it fast enough! The salmon was perfectly done, super moist, and the perfect side kick to the flank steak you see keeping it warm on the grill. YUM
Before I walk you through the seventeen plates I tasted (okay, maybe not that many plates, but my stomach couldn’t tell the difference!) you need a little context about the origin of the meal. The resorts did themselves a solid by finding a super talent in Chef PerryMascitti, who had this to say about the menu he put together for the event with the Mi Sueno Winery:
“One my last visit to Napa in September 2010 during the crush season, one of our stops was the Mi Sueno Winery. As we were talking to the staff, I was getting the whole picture of what Rolando Herrera was all about. He was a great success story with humble beginnings.
Myself and Rolando enjoying what I think was the BEST glass of wine of the night - The Herrera!
And here’s a bit about the wines we sampled:
Rolando Herrera, owner and winemaker of this boutique winery that is Spanish for “my dream”, will be the featured guest at the wine and dine evening. Mi Sueño, located in California’s Napa Valley, has been honored to have a wine served on three separate occasions at White House state dinners. At Tulalip, guests will have the opportunity to taste six of Herrera’s wines from the silky Los Carneros Chardonnay to vibrant Pinot Noirs, dark fruit Cabernets and the tantalizing El Llano Cabernet and Syrah blend.
Okay, so now that you know HOW this menu came together, here’s WHAT was on it:
A Festival of Tastes from México and Pacific Coastal Regions
To Refresh
Jamaica and Horchata Juice Bowls (I forgot to take a picture of the Horchata because I was SO busy drinking 5 glasses of it. How’d I have room for anything else??)
For Tradition
These are the little corn tortillas that sent the most enticing baked corn scent wafting through the patio....you don't see any flour tortillas because I ATE THEM ALL!
Freshly made to order corn and flour tortillas
Grande Salsa Bar ten different styles of salsa
On Ice
The haute couture of the evening, literally made to order, one of a kind every time. Whatever you want (added in or left out for that matter), and as much as you could stuff in your purse. WHAT?!
Fresh Fuerte Guacamole – Barista made to order (above)
The ceviche was so tender and fresh, with just the right amount of spice from the fresh peppers and citrus. Just the way to warm up your palette before diving into the tacos and salsas!
Ceviche Bar – raw seafood with lime, tomato, garlic, serrano, green onion
Seafood Cocktail with shrimp, scallop, squid in spicy chile sauce
On the Mesquite Grill
Mesquite Pollo ~ California Citrus Glaze
Flank Steak Carne Asada ~ Adobada Spice Rub:
So many salsas to top your flank steak, and yet it would have been perfection even if it stood alone...
Camarones Skewers ~ Tomatillo Sauce
Grilled Salmon ~ Roasted Chile-Honey Mop:
A little mango salsa, a lot of salmon and homemade flour tortilla down the hatch!
To Stuff
Tortas de Carnitas Bar, Cacique cheese, roasted salsa, white onion, avocado, crema
For a Sweet Ending
Caramelized Flan ~ Kahlua Sauce (I missed this, but there’s no way I had room anyway….)
Buñuelos ~ Mango:
Bring me all the desserts. On one plate. Immediately.
Mango, Pineapple and Papaya ~ Lime, crushed raw sugar, chile powder (seen in the glass above, a perfect balance of spicy, sweet and refreshing)
Mexican Wedding Cakes:
That was just my plate. Just kidding. um, not.
Of course we were so stuffed, we stayed the night and hit up the pool and hot tub for a little R&R before retiring to our rooms where we melted in the BEST. SHEETS. EVER.:
Note to self: Order in BULK!....I wonder if it comes with turn down service at home?
And watched the Mafia Marathon on AMC. Classic.
In the morning, we had fully recovered and hit up the cafe in the resort for breakfast, where we split a fruit tray (with the sweetest blackberries I’ve had all year, honestly) and a veggie Benedict with extra crispy hash browns:
Done and................
.....done!
So, that was my food field trip! I laughed (Rolando is a sweet and funny guy!), I cried (when I couldn’t eat anymore), I stuffed my face like a bear facing hibernation…Thank you so much to Chef Perry and his team, and Rolando and his team for coming together and creating what will honestly be one of the best cook outs I’ll ever remember!
Well aren’t you two just too cute!! Looks super duper yummy.
i love love LOVE your blog. problem. it makes me hungry.
super cute pic of you and danae! xo