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