Our sweet finale consisted of a variety of desserts. The was accompanied with a roasted red pepper, corn and grilled asparagus succotash. We also had a jumbo scallop lightly dusted in a porcini mushroom powder, seared and served over a cauliflower puree. It was served with grilled asparagus spears and corn fritter cake. Our main entree was a Wild Alaskan sockeye salmon traditionally prepared, seasoned and roasted. Next we enjoyed a romaine caesar salad with a roasted garlic crouton ring and shaved parmesan. The dinner started with an appetizer trio featuring smoked pork belly, dungeness crab cake, and house-smoked salmon.
Tulalip Resort Casino’s award winning sommelier Tommy Thompson, complemented our multi-course dinner with delectable wine pairings. Chef David gave us a behind-the-scenes look at how salmon is skewered onto Ironwood spears and cooked over an open pit of alder wood coals. The salmon at Blackfish is uniquely prepared according to traditional Tulalip tribal techniques. There you’ll find local oysters shucked to order, fresh caught fish and shellfish boards, to grilled steaks and chicken.ĭisclosure: I was on a press trip where my accommodation and activities were hosted. Blackfish is where you can joy a seafood-centric menu featuring regional Northwest ingredients and Tulalip tradition. There is no shortage of dining experiences at Tulalip Resort Casino with 8 restaurants on site.
