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Taste of Tulalip Rock N’ Roll Chef and Sommelier Challenge
November 14, 2015 @ 3:30 pm - 6:00 pm$110
TULALIP, Wash. — Get up close and personal at the seventh annual Taste of Tulalip Rock and Roll Challenge as three chef/sommelier teams face off for the ultimate, fun-filled 30-minute cooking and wine pairing showdown—Iron Chef style.
This will be a fast-paced culinary roller coaster with slammin’ rock-and-roll music, where each team of two chefs and one sommelier will combine talents to turn out the ideal entrée or appetizer from their mystery box. The dish will be paired off with a wine selection that the sommeliers will “hunt” for at the Grand Taste in the Orca Ballroom. During this year’s competition there will be a total of three cooking “twists and turns,” which is sure to keep it lively and edgy.
Each team will consist of one regional chef, one Tulalip chef and one regional sommelier. This year’s regional guest chef lineup includes Toby Jensen of The Ruins Seattle, Eric Truglas, formerly of Semiahmoo Resort and Dean Shinagawa of Kama’aina Grindz. Tulalip chefs will be Nikol Nakamura, John Jadamec and John Ponticelli. The sommelier gang will be Chris Horn of Purple Cafe in Seattle; Dawn Smith of John Howie Steak and Kristin Young of Bastille Cafe and Bar.
The three “mystery boxes” will contain the ingredients for each team, which will be a well-guarded secret from all of the participating chefs. The boxes will measure the size of an apple crate and will be filled with identical ingredients. After opening it, each team will be given up to five minutes to discuss the cooking preparation with their teammates, and then each team will have 30 minutes to create the perfect dish. While the chefs are preparing their food, the sommeliers will search the Grand Orca Ballroom for the ideal wine pairing.
The three identical Albert Lee Appliance/Thermador and Bosch kitchens will be set up with the needed commercial tools and cookware. This will include (tested and powered) blenders, burr mixers, Kitchen Aid mixers, food processors, gas cooktops, ovens and refrigerators, and all the necessary hand tools as well as plenty of standard knives.
The Final Judgment
At the end of the challenge, the audience and celeb judges will vote on the best food and wine pairing between the teams. The five honorary judges will be guest chef Chris Cosentino, aka @OffalChris, who is the chef/owner of Cockscomb and Boccalone; chef Thierry Rautureau, Loulay Kitchen and Bar; Savuthy “Chef T” Dy of Rione XIII; culinary expert Mauny Kaseburg and one member from the audience. They will taste and vote for two team finalists and the audience will vote for the winning first place team using the three Le Creuset utensils.
The judges’ votes will be based on food presentation, creativity, utilization of the mystery basket and best sommelier wine pairing. Once the votes are counted, the winning team will be announced. All of the competitors will leave with some nice prizes and one team will leave with bragging rights.
The seventh annual Rock n’ Roll Challenge will open its at 3:30 p.m. The cooking challenge starts at 4 p.m. and the event is open to all “Grand Taste” and “All Access” pass holders, and it will be held in the Taste of Tulalip Event Pavilion.
Taste of Tulalip 2015 sponsors include: Delta Air Lines, Albert Lee Appliance – Bosch and Thermador, Dillanos Coffee, Mercedes-Benz of Lynnwood, Coca-Cola, Le Creuset, Seattle magazine and Tasting Room magazine.
Tulalip Resort Casino is a AAA Four Diamond resort on the Condé Nast Traveler Gold and Traveler Top 100 Resorts lists. The property includes 192,000 square feet of gaming; a luxury hotel featuring 370 guest rooms and suites; 30,000 square feet of meeting, convention and wedding space; the full-service T Spa; and six dining venues, including the AAA Four Diamond Tulalip Bay Restaurant. It also showcases the Canoes Cabaret; a 3,000-seat amphitheater.
The resort casino is between Seattle and Vancouver, B.C., just off Interstate 5 at exit 200. It is an enterprise of the Tulalip Tribes. For reservations, call 866-716-7162.