Taste of Tulalip 2013 – Celebration Dinner

Taste of Tulalip Celebration Dinner Menu 2013

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Blackberry Marinated Elk Tenderloin, Chanterelle Mushroom Bisque
Fried Shallots, Blackberry garnish

DuBrul Vineyards ‘Cote Bonneville’ Rose of Cabernet Franc
‘Le Deux’ Freres Betz Family & Tulalip Resort Fifth Anniversary Collaboration Red, Cabernet Sauvignon & Syrah
– Chef Gerry Schultz

Caramelized Diver Scallop
Hazelnut Butter, Sweet Corn Puree, Mango Puree, Green Apple Butter, Asiago Cheese Twill

Hanzell Vineyards Chardonnay, Sonoma, California
– Chef Brent Clarkson

The Three Sisters
Sweet Corn Bisque, Sugar Pumpkin Bisque, Savory Fried Snow Peas

José Dhondt Champagne, France
– Chef John Jadamec

Timbale of Dungeness Crab Salad
Corn Relish, Asiago Cheese, Tarragon, Golden Pea Shoots, Baby Arugula, Red Endive, Roasted Squash, Spiral of Yucca, Asiago Dressing

Joh. Jos. Prüm Graacher Himmelreich Riesling Kabinett, Mosel, Germany
– Chef John Ponticelli

Huckleberry Sockeye Lox Tartar with Pine Sphere and Huckleberry Coulis

Domaine Serene “Jerusalem Hill Vineyard” Pinot Noir, Dundee Hills, Oregon
– Chef David Buchanan

Blackberry-Cranberry Granita with Iced Orange Reduction

Brasserie Dubuisson Pêche Mel? Scaldis, Belgium
– Chef John Jadamec

Petitas-Chile Lamb With Prickly Pear Demi
Cedar Blue Corn Tamale With Cotija, Bacon And White Sage Sauce, Azafran Micro Greens Butternut Warm Salad With Orange Reduction

Betz Family Winery “Pére de Famille” Cabernet Sauvignon, Columbia Valley, Washington
– Chef Perry Mascitti

Coffee Custard
Crushed Blackberries, Toasted Holmquist Hazelnuts, Honey-Chocolate Tuile

Charles Krug ?Lot XIII? Zinfandel Port, Napa, California
– Chef Nikol Nakamura

About the Wines:

Course – Reception

Betz Family Winery & Tulalip Resort 5th Anniversary Red
State or Country of Origin – Washington
AVA (American Viticultural Area) – Yakima Valley
Varietals – Cabernet & Syrah

Since its first vintage in 1997, Betz Family Winery has had a single-minded goal of crafting compelling wines with individual character that are approachable and age-worthy, and which showcase Washington as a distinguished wine region of the world.

By carving out specific vineyard blocks and being meticulous in the vineyard and cellar they are able to achieve the quality they aspire to, the result being highly-acclaimed wines that compete on the world stage.

Today, Betz Family Winery is headed by two families, committed to be true to their heritage, their family members and true to what Betz embodies: wines of dimension and pleasure that allow the character of Washington to shine through. This wine is a custom wine, and the first time Betz Family has ever partnered with a property to make a wine.

Tasting Notes – a classic wine crafted by Bob Betz, smoke, blackcurrant, blackberry, and a nice spice hint to this wine. The Syrah really makes this wine smooth on the finish and velvety on the palate.

Course – Reception

Winery – Dubrul Family Vineyards Cote Bonneville Rose
State or Country of Origin – Washington
AVA (American Viticultural Area) – Yakima Valley
Varietals – Cabernet Franc

Hugh and Kathy Shiels planted the steep rocky south-facing slopes of the DuBrul Vineyard in 1992. They grow six varietals: Cabernet Sauvignon, Merlot, Cabernet Franc, Syrah, Chardonnay, and Riesling.

Hugh and Kathy Shiels founded Côte Bonneville in 2001 to create wines that best express their spectacular site each vintage year. By combining traditional winemaking techniques with cutting edge science, we craft estate-grown DuBrul Vineyard grapes into world class wines.

Tasting Notes – Offers up expressive notes of cherry blossom, spice box, cassis, and rhubarb. Medium to full-bodied and dry on the palate

Course – Amuse Caramelized Diver Scallop

Hanzell Vineyards Chardonnay
State or Country of Origin – California
AVA (American Viticultural Area) – Sonoma
Varietals – Chardonnay

Industrialist James D. Zellerbach acquired the 200 acre Hanzell estate on the Mayacamas slopes above the town of Sonoma in 1948, and in 1952 he planted 2 acres of Pinot Noir and 4 acres of Chardonnay on the site. The Ambassador’s ambition was to create a small vineyard and winery dedicated to Pinot Noir and Chardonnay. The Zellerbachs created the first vintage in 1957 and named their winery Hanzell, a contraction of Mrs. Hana Zellerbach’s name.

Zellerbach hired Ralph Bradford Webb in 1956 to be his winemaker and Webb would be integral to the winemaking for the first two decades of Hanzell. Webb introduced four significant advances in enology that would subsequently be adopted by many other wineries, predicating consistency and quality for the entire industry -temperature-controlled fermentation, the use of French Oak barrels, the practice of “blanketing” young wines in tank with inert gas and the practice of induced malolactic fermentation.

Tasting Notes – Brilliant aromas of lemon oil, nectarine, lime zest, chamomile and wet stone combine with our signature floral scent reminiscent of honeysuckle and jasmine. Green apple, pear and nectarine expand out over the rich, viscous mid-­palate. The acidity comes forward as it carries the flavors on to a long, lemony finish.

Course – Salad

Joh. Jos. Prüm Riesling, Graacher Himmelreich Kabinett,Germany
State or Country of Origin – Germany
AVA (American Viticultural Area) – Mosel-Saar-Ruwer
Varietals – Riesling

For centuries the Prüm family has called the village of Wehlen home. The 33.5 acre estate consists of nearly 70% ungrafted vines. Holdings are in the best parts of the top Middle-Mosel sites: Wehlener Sonnenuhr, Zeltinger Sonnenuhr, Graacher Himmelreich, Graacher Domprobst, Bernkasteler Lay, Bernkasteler Badstube, and Bernkasteler Bratenhöfchen. Average annual production is 13,000 cases. The harvest at J.J. Prüm is always extremely late, and the wines are very long-lived.

Tasting Notes – A racy style, with flinty notes to the fresh-cut apple and crunchy peach flavors, matched to a slightly viscous salinity. Lemon zest lingers on the well-structured finish, revealing hints of passion fruit.”

Course – Soup

Jose’ Dhondt Champagne
State or Country of Origin – France
AVA (American Viticultural Area) – Champagne
Varietals – Chardonnay

Descended from generations of vignerons living in and around in the village of Oger, José Dhondt bottled his own first cuvée in1974. His Blanc de Blancs is aristocratic, with a fresh style that is infused with a dollop of fresh cream. He still uses a traditional wooden press, aiming to emphasize grilled bread notes, weight and structure. The Chardonnay fruit demonstrates complexity on a lingering finish. A lovely wine with extensive length and depth.

Tasting Notes – The NV Brut Blanc de Blancs flows with the essence of lemon, white flowers, almonds and pears. It is a bright, focused wine backed up with considerable plushness and generosity

Course – Sockeye Huckleberry Lox Tartare

Domaine Serene ‘Jerusalem’ VIneyard
State or Country of Origin – Oregon
AVA (American Viticultural Area) – Eola-Amity Hills
Varietals – Pinot Noir

Ken and Grace Evenstad founded Domaine Serene Vineyards and Winery in 1989 when they purchased 42 acres of just-logged land in the Dundee Hills of Oregon to plant, grow and produce ultra-premium Pinot Noir. They have been involved in every aspect of growing, producing and marketing Domaine Serene wines. Ken and Grace own 462 acres of land in Yamhill County in the Willamette Valley of Oregon, 150 acres of land is planted to vine. In addition to Pinot Noir, which is about 95% of the wine produced, they also make a little Chardonnay and Syrah. Their wines have won many accolades and awards, including over 80 wines scoring 90 points or higher by Wine Spectator

Tasting Notes – Jerusalem Hill is their lowest elevation vineyard and their only Estate located in the Eola-Amity Hills AVA. The vineyard is planted to Dijon, Pommard and Wädenswil clones of Pinot Noir on sedimentary soils in the Woodburn series . Pinot Noir made from the Jerusalem Hill vineyard has aromas that are rich with dark fruits, dried cherries, wild game and spice. In the mouth, the wine is powerful and brawny, mouth coating on the mid-palate and has lingering tannins on the finish.

Course – Intermezzo

Brasserie Dubuisson Peche Mel Scaldis
State or Country of Origin – Belgium
Area – Leuze-Pipaix Eola-Amity Hills
Style – Fruit/Vegetable Beer

Dubuisson been brewing continuously since 1769—before Belgium was a country and longer than the Trappist breweries. Dubuisson is a shining example of the civic brewer and proud protector of the tradition. Both Peche Mel and Scaldis earned Gold medals in World Beer Championships this past year. Prestige has maintained perfect 100s on RateBeer.

Dubuisson is in the hamlet of Pipaix, just outside Tournai and in the heart of French-speaking Wallonia. The province where Scaldis is brewed is called Hainaut. The word means “land of groves” and indeed it is the richest agricultural province in Belgium.

A generic form of flavored beer, some breweries actually use real fruit or veggies, though most use an extract, syrup or processed flavor to give the effect of a particular fruit or vegetable. Usually ales, but with not much ale character to them and commonly unbalanced. Malt flavor is typically hidden with a low hop bitterness to allow the fruit or vegetable to dominate.

Course – Lamb w/ Prickly Pear Demi

Betz Family Winery ‘Pere de Famille’
State or Country of Origin – Washington
AVA (American Viticultural Area) – Columbia Valley
Varietals – Cabernet Sauvignon, Merlot, Petite Verdot

Since its first vintange in 1997, Betz Family Winery has had a single-minded goal of crafting compelling wines with individual character that are approachable and age-worthy, and wich showcase Washington as a distinguished wine region of the world.

By carving out specific vineyard blocks and being meticulous in the vineyard and cellar they are able to achieve the quality they aspire to, the result being highly-acclaimed wines that compete on the world stage. Today, Betz Family Winery is headed by two families, committed to be true to their heritage, their family members and true to what Betz embodies: wines of dimension and pleasure that allow the character of Washington to shine through.

Tasting Notes – A densely saturated vibrant black/red color leads to a nose of pure black currants, at once inky yet penetrating. Studded with notes of dried thyme, anise and pipe tobacco, the aroma emerges as pure Cabernet. The entry is plump, supple and refined, enriched by blending with small amounts of Petite Verdot and Merlot.

Course – Dessert

Charles Krug Lot XIII Zinfandel Port, Napa California
State or Country of Origin – California
AVA (American Viticultural Area) – Napa Valley
Varietals – Zinfandel

The Charles Krug Winery was established in 1861 as the first winery in the Napa Valley by Prussian-born visionary and revolutionary Charles Krug. Today the winery focuses on handcrafted Cabernet Sauvignon and Bordeaux varieties grown within with Napa Valley appellations and sub-appellations. The winery remains under the stewardship of the Peter Mondavi Sr Family, who purchased the historic winery in 1943. Peter Mondavi Sr remains at the helm of the winery, with day-to-day operations handled by his two sons Marc and Peter Jr.

Tasting Notes – Crafted in the spirit of the Solera style, fifteen vintages create a seductive history of our Port in one glass. A savory composition of berry preserves, toffee, and spicy oak aromatics, this elegant and weighty Port lingers on the palate, slowly drifting to a chewy, yet supple finish.