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
tulalip_food_0259.jpgLobster
– by Chef Dean Shinagawa
Sushi_by_Atzuki.jpgSushi
– by Atzuki
tulalip_food_012 as Smart Object-1.jpg
Lamb Chops
– by Chef Perry Mascitti
Salmon_on_a_Stick
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_LambLeg of Lamb
– by Chef John Jadamec, Eagles Buffet
Taste of Tulalip 2012
Salmon Two Ways
– by Chef David Buchanan, Blackfish
Tulalip_Chef_Creation.jpg Camp_KoreySalmon 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
Chef_Brentby Chef Brent Clarkson, Cedars Dungeness_Crab_Roll_with_Sockeye_LoxDungeness Crab wrapped with Cucumber
Huckleberry Sockeye Lox
– by Chef David Buchanan, Blackfish
Prime_Rib_by_Chef_JadamecPrime Rib
– by Chef John Jadamec, Eagles Buffet
SalmonSalmon
– by Chef Gerry Schultz, Banquets
Salmon_by_Chef_JadamecSide of Salmon
– by Chef John Jadamec, Eagles Buffet
Taste of Tulalip 2012
Fire & Ice Intermezzo
– by Chef John Jadamec, Eagles Buffet
Salmon_On_A_Stick.jpgSockeye Salmon on Ironwood Stick
– by Chef David Buchanan, Blackfish
Taste of Tulalip 2012
Holiday Lobster Wedding
– by Chef Gerry Schultz, Banquets

 

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