June 2010 WSCA Meeting
Pacific Northwest Themed Meeting
Location: Tulalip Casino
Networking – Appetizers & Dinner
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 braized 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.WSCA Tray Passed Appetizers
Smoked Salmon Sate Cream cheese Dill Caper Sauce
Beef Tenderloin TaTaki Kiware, Shio, Chive
Gorgonzola Bruscetta Caprese
Black cod Fish and chips Dill Tartar sauce
WSCA Dinner Menu
Tulalip Resort Casino
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 Butternut squash
Sweet Ending
Hazelnut Linzer Chocolate Cream, and Sour Cherry Jam
