Picnic & Barrel Auction

Thursday, August 13, 2015 at 5:00pm

Chateau Ste. Michelle Winery, Woodinville

PICNIC ROAM & POUR LIST:

Ambassador Wines of Washington
Ancestry Cellars
AniChe Cellars
Armstrong Family Winery
Barrage Cellars
Bartholomew Winery
Brian Carter Cellars
Cadence Winery
Cave B Estate Winery
Chandler Reach Winery
Chateau Ste. Michelle Winery
CHINOOK WINES
Col Solare Winery
Columbia Crest Winery
Cooper Wine Co
Corvus Cellars
Double Canyon
Dusted Valley
EFESTE
Elevation Cellars
Kaella Winery
Lawrelin Wine Cellars
Lobo Hills Wine Co.
LOVE THAT RED WINERY
Mercer Estates
Milbrandt Vineyards
Northstar Winery
Nota Bene Cellars
O•S Winery
Obelisco Estate
Owen Roe
Patterson Cellars
Reininger
Stottle Winery
Revelry Vintners
Stottle Winery
SYZYGY
Tapteil Vineyard
The Bunnell Family Cellar
Treveri Cellars
Tulip Valley Winery
Upland Estates Winery

MENU

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

2015 Partners

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