June 14, 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 braised 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
