Picnic & Barrel Auction

Thursday, August 13, 2015 at 5:00pm

Chateau Ste. Michelle Winery, Woodinville


Warning: Your tastebuds are going to start dancing when you read this!

American Bounty Regional Picnic 2015”

New Mexico El Rancho

Cedars Restaurant, Chef Brent Clarkson  

Tequila Chile Braised Lamb Tostada with lime radish slaw, avocado crème, habanero sauce

Hawaiian Luau Picnic

Journey’s East Restaurant, Chef John Jadamec

Mai Tai Ahi Tuna Poke and Sweet and Sour pork Sushi with grilled pineapple, avocado

New Orleans Gathering

Tulalip Resort Banquets and Catering Center, Chef Gerry Shultz

Mini Oyster Po Boy on a French baguette with Remoulade sauce, cherry tomatoes and Creole Brisket-Biscuit cajon rub, Creole mayonnaise, fried onions, arugula, thyme biscuit

Pacific Northwest Outdoor Bounty

Blackfish Restaurant, Chef David Buchanan

Traditional Tulalip “Salmon on a Stick” Sockeye Salmon with blueberry slaw of Nappa, savoy, and red cabbage; carrot, fennel, dried blueberries, cilantro, and raspberry vinegar dressing

“Down-Home”  Kansas Farm Picnic

Eagle’s International Buffet, Chef John Jadamec

 Smoked Brisket Burnt Ends with Kansas style pit baked beans

 Kansas City BBQ Pulled Pork Sliders with Kansas slaw

Florida Beach Picnic

Tulalip Resort Banquets and Catering Center, Chef John Ponticelli “JP”

 Adobo Chicken Drumette with mango papaya salsa

Grilled Seckel Pear with tropical fruit relish

Wisconsin Cheese Board

Tulalip Resort Banquets and Catering Center, Chef John Ponticelli “JP”

Taste of Wisconsin Cheese with a variety of herbed crostini and fresh baguettes

Chicago’s Big Tailgate Party

The Draft Sports Bar and Grill, Chef Brent Clarkson

 Dill Pickle Caramel Corn with popped corn tossed in a dill pickle caramel

Vertical Chicago Style Hot Dog stacked vertically with a poppy seed bun, beef dog, mustard, Rolf’s relish, banana pepper, tomato, onion and celery salt

Deep-Fried Chicken Waffle Southern style crispy chicken in a waffle shell, drizzled beer mustard sauce

Boston North End Street Fair

Tulalip Bay Restaurant, Executive Chef Perry Mascitti

Limoncello Gnocchi and Butter Poached Scallops with green olive-peppadew relish

California Ice Cream Social 

Tulalip Resort Pastry Chef Nikol Nakamura

 Modern/Retro Create Your Own Ice Cream individually made portions of Liquid Nitrogen”Mike Ice Cream” with a choice of classic children’s cereal add-ins: Cinnamon Toast Crunch, Cocoa Krispies, House Made Vanilla Granola, Fruity Pebbles and Cap’n Crunch. Topped with local berries and chocolate or caramel sauce

Mexican popsicles watermelon or pineapple

Ice Cream Sandwiches choice of mocha cookie and espresso ice cream or snickerdoodle cookie and vanilla ice cream 

Blackberry and Lemon Sorbet Push Pops  

Ice Cream Drumsticks with chocolate lined sugar cone, chocolate ice cream, dipped in chocolate, and sprinkled with toasted almonds

Classic Root Beer Floats


Ambassador Wines of Washington

AniChe Cellars

Armstrong Family Winery

Baer Winery

Barrage Cellars

Bartholomew Winery

Brian Carter Cellars

Cadence Winery

Cave B Estate Winery

Chandler Reach Winery


Cooper Wine Co

Corvus Cellars

Double Canyon

Dusted Valley


Elevation Cellars

Kaella Winery

Lawrelin Wine Cellars

Lobo Hills Wine Co.


Milbrandt Vineyards

Nota Bene Cellars

O•S Winery

Obelisco Estate

Owen Roe

Patterson Cellars


Revelry Vintners

Stottle Winery


Tapteil Vineyard

The Bunnell Family Cellar

Treveri Cellars

Tulip Valley Winery

Upland Estates Winery

2015 Partners

Alaska Airlines VISA Signature
Bank of America
Chateau Ste. Michelle
John L Scott
King 5 TV
The Seattle Times
Tulalip Resort Casino