Our June meeting was held at Tulalip Casino. I must say they treated us like royalty; Executive Chef Perry Mascitti and his staff put on a show. We had tray-passed appetizers by the indoor pool, and also enjoyed the Smoked Salmon Sate, Beef Tenderloin TaTaki, Gorgonzola Bruschetta and Black Cod Fish and Chips.
We then moved into the dining room and thoroughly enjoyed our dinner. The smoked salmon & crab tower was perfect, the Wild green cucumber Bouquet Vase was a work of art, and the braised lamb shank with the huckleberry Demi glace was fork tender and delicious. The dessert was a Hazelnut Linzer with chocolate cream and sour cherry jam, man that was fantastic!
Chef Perry, thank you again for being such a gracious host; all of our members will remember this extraordinary dinner.
Smoked Salmon Sate
Cream cheese Dill Caper Sauce
Beef Tenderloin TaTaki
Kiware, Shio, Chive
Black cod Fish and chips
Dill Tartar sauce
Smoked Salmon & Crab Tower
Corn Horseradish sauce, Blueberry coulis, Watercress
Wild Green Cucumber Bouquet Vase
Enoki mushrooms, Oregon Bleu Cheese, Citrus vinaigrette
Tangerine and Rhubarb Sorbet
Braised lamb Shank in Fillo
Huckleberry Demi Glace
Morel Mushroom & Goat Cheese Polenta
Chocolate Cream, and Sour Cherry Jam