Taste-of-Tulalip-2013-Plate.gifThis year at the Taste of Tulalip’s Grand Taste enthusiastic revelers were offered a more extensive selection of excellent food and wine than ever before. With over 20 culinary delicacies to nosh on and over 120 wines to swirl & savor it was indeed an all day indulgence type of outing.

2013 marked the 5-year anniversary of the popular event, and to accommodate more people, food and wine we saw a redesigned layout of the event which expanded into additional areas of the Tulalip special function rooms. This expansion gave the feeling of a much less crowded look and atmosphere.Even with more attendees, the crowd “felt” smaller, and the lines for both food and wine were very short or non-existent.

Since I was already sore from Friday’s event, and the week of prep leading up to this point, I started my day with the typical chef’s breakfast supplement of a triple hit of ibuprofen…repeat for lunch and dinner.

For events such as this, a detailed mise en place list is the lifeblood of success. Without it one small thing is going to be overlooked which could then kill the entire day, causing you to pull your hair out while you scramble to recover from a small but essential oversight in the day’s necessities. A good list includes not only the food items and garnishes, but also the towels, utensils, equipment, sanitation buckets, plate design, and whatever else you plan to use that day.

Going through my list early in the day and double-checking it I noticed that my butane burners were not at the table. Come to find out two different departments expected the other one to get them for me. It was settled by sending someone to the store to buy additional ones for my station…a fatal oversight caught and averted before it became a problem. Tell that bastard Murphy’s Law to piss off!

The Food at the Taste of Tulalip 2013 Grand Taste

We served about 1800 pieces of each item this day and each creation was conceptualized and hand crafted by the designated Chef and his/her crew. Unfortunately my good camera died the week of the Taste so I had to use my iPhone for the pics…but at least you can get a good idea of the food served.

Taste-of-Tulalip-Grand-Tast.gif

 

Rock & Roll Challenge

The Rock & Roll Challenge is a fun “iron chef” style cook-off. Three display kitchens (provided by Viking Range) under one tent, three teams of 2 chefs each, the exuberent Carla Hall as MC, jammin rock & roll, and an identical mystery basket for each team! This year’s chef teams were comprised of 4 local chefs and 2 Tulalip chefs. When they opened their mystery baskets they found foie gras, live geoduck, and Chito’s! They then had 10 minutes to work out a menu and battle plan, 30 minutes to produce samples for the judges including Chef Kristen Kish, and then an extended period of time to prepare their dish for the spectators. And the winner was Chef John Jamamec.

The Wineries to Sample

With so many wines to sample many guests opted to stay at the hotel this year, making their travel from beverage to room convenient, safe, and arrest free! Because Tulalip is located in Washington State the majority of wineries featured are from here…part of Tulalip’s commitment to local products and business. Many of the wineries offered second pouts, however I heard that some of the French wines being poured had a dealer cost of $400 – $600 per bottle, so there was a one pour limit on these high-end wines.


Grand Taste Wines at the Taste of Tulalip 2013
 

Washington

Adams Bench
Amavi Cellars
Ambassador Vineyards
Andrew Hill Winery
Barons Winery
Barrage Cellars
Bergevin Lane Vineyards
Betz Family Winery
Boudreaux Cellars
Cadence Winery
Charles Smith/K Vintners
Cahtaeau Ste. Michelle
Chinook Wines
Col Solare
Corliss Estate/Tranche
Corvus
Côte Bonneville
Cuillen Hills
Doubleback
Dunham Cellars
Dusted Balley
Efestē
El Corazon Winery
Figgins Family Wine Estates
Force Majeure
Furion Cellars
Gorman Winery

J Bookwalter
JM Cellars
Kevin White Winery
L’ Ecole 41
Leonetti Cellar
Long Shadows
Mackey Vineyards
Mark Ryan Winery
Milbrandt Vineyards
Northwest Totem Cellars
Obelisco Estate
Pepper Bridge Winery
Pondera Winery
Quilceda Creek
Rasa Vineyards
Revelry Vintners
Ross Andrew Winery
SalidaSaviah Cellars
Seven Hills Vineyards
Sleight of Hand Cellars
Sparkman Cellars
Spring Valley
Tenor
Terra Blanca
Waitsburg Cellars
Waters
Willis Hall
Woodinville Wine Cellars

Oregon

Aberrant Cellars
Alexana
Beaux Fréres
Cameron
Domaine Serene
King Estate
Owen Roe
Patricia Green Cellars
Penner Ash Wine Cellars
Sokol Blossor
Willa Kenzie Estate

California

Amuse Bouche
Aubert
Gaurachi Family Wines
Hanzell
Nickel & Nickel
Tame
Rubicon Estate
Shafer
Silver Oak
ZD Winery

France

Boizel
Camille Giroud
Chateau Palmer
Domaine Laroche
Domaine Michel Magnien
Domaine Nicolas Rissignol
Dominique Mugneret
Leflaive
Lignier-Michelot
Nicolas Feuillatte

Spain

Artadi
Bodegas Riojanas
Dominio de Atauta
Dominio De Tares
Gonáles Byass
Hidalgo
Marques de Caceres
Pesquera Winery
Resalte
Vall Llach

This year’s special guest line-up and agenda

Chef Kristen Kish – winner of season 10 Top Chef Seattle.
Chef Carla HallTop Chef contestant in seasons five & eight, and co-host of her the TV show The Chew.
Chef Lois Ellen Frankculinary historian, anthropologist, award winning author and photographer.

Saturday, November 9th
VIP Beer Seminar – 11:30 am
Kristen Kish Cooking Demo – 12:30 pm
Magnum Party with 250 attendees – 1:30 to 4:30 pm
Grand Taste with 2,000 attendees – 2:30 to 6:30 pm
Rock -n- Roll Challenge – 4:00pm

 

Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments

Suggested Reading