Tulalip Resort Casino Culinary Highlights

Tulalip Resort has a stellar crew of professional Chefs hired to oversee the resort’s culinary program which includes four restaurants, a pastry shop, and the banquet & catering facilities. Plus, an Asian concept restaurant called Journey’s East and a Sports Bar called Draft will be added to the line-up in the summer/fall of 2013. Each restaurant has it’s own chef de cuisine overseeing its menu development and daily operation. And the entire property is under the sharp eye of Executive Chef Perry Mascitti. Here are some of the culinary highlights of the Tulalip chefs over the past few years.

House Smoked Salmon over Cucumber Purse with fried leek and micro greens – by Chef David Buchanan, Blackfish	Lobster – by Chef Dean Shinagawa	Sushi – by Atzuki
Lamb Chops – by Chef Perry Mascitti	Salmon on a Stick at Blackfish	Caesar Salad on a Stick – by Chef John Ponticelli, Banquets
Taste of Tulalip 2012 Duo of Duck Micro Green Salad – by Chef JP John Ponticelli, Banquets	Leg of Lamb – by Chef John Jadamec, Eagles Buffet	Taste of Tulalip 2012 Salmon Two Ways – by Chef David Buchanan, Blackfish
	Salmon on a Stick for 300!	Taste of Tulalip 2012 Wagu Fillet Mignon Pair – by Chef Perry Mascitti
Taste of Tulalip 2012 Asian Soup Duet – by Chef Brent Clarkson, Cedars	Taste of Tulalip 2012 The S’more – by Chef Nikol Nakamura, Pastry Chef	Northwest Berry Salad candied Holmquist Hazelnuts House Raspberry Vinaigrette – by Chef David Buchanan, Blackfish
Chilean Sea Bass with Apple Lacquor Savory Fennel-Butternut Squash Bread Pudding Apple Beurre Blanc – by Chef David Buchanan, Blackfish	by Chef Brent Clarkson, Cedars	Dungeness Crab wrapped with Cucumber Huckleberry Sockeye Lox – by Chef David Buchanan, Blackfish
Prime Rib – by Chef John Jadamec, Eagles Buffet	Salmon – by Chef Gerry Schultz, Banquets	Side of Salmon – by Chef John Jadamec, Eagles Buffet
Taste of Tulalip 2012 Fire & Ice Intermezzo – by Chef John Jadamec, Eagles Buffet	Sockeye Salmon on Ironwood Stick – by Chef David Buchanan, Blackfish	Taste of Tulalip 2012 Holiday Lobster Wedding – by Chef Gerry Schultz, Banquets