Even to-go containers have a short “life” of 90 days and are compostable.Ĭoupled with advanced “green kitchen” preparation techniques, the focus on fresh local and regional products promises a memorable dining experience. Below are highlights of the featured feasts from around the Resort with a choice of relaxed-casual, modern-sophisticated, or on-the-go dining options. The acclaimed culinary team at Tulalip are cooking up their annual turkey day madness for November 28. Induction-style heat wells take the place of energy-gulping steam tables. Thanksgiving Day celebrations are bountiful this year for everyone at Tulalip Resort Casino. And there is no need for overhead vents, since the ovens feature catalytic converters that dissipate grease into water and co2. It’s a no-fry environment where open burners are replaced with induction cooking – using magnets to generate heat. The result: a major reduction in energy consumption and waste output. Without sacrificing flavor and character, the “Q” culinary team is utilizing windspeed ovens and other innovations in food preparation. Executive Chef Perry Mascitti and Sommelier Tommy Thompson have spent the past year organizing a star-studded line-up of food, wine and show. Kitchen operations spotlight top-to-bottom commitment to energy savings and the environment. AugThe Taste of Tulalip is the Pacific Northwest’s most coveted annual wine & food event (and Tasting Room Magazine’s Editor’s Choice for the region’s 1 international wine event). The kitchens at the new Q are the first in the region to fully incorporate energy-saving windspeed and induction technologies.
