The perfect pairing.

The wining-and-dining experience at Tulalip Bay exemplifies the reason why wine enthusiasts and foodies rave about the perfect pairing of food and wine. And you have until April 3 to experience firsthand the same pairing menu that I marveled at last week.

Tucked away at Tulalip Resort Casino, Tulalip Bay is the winner of the prestigious Wine Spectator Award of Excellence and the coveted DiRoNa (Distinguished Restaurants of North America) Award. Tulalip Bay is also home to the culinary talent of Chef Dean Shinagawa and a staff that can’t do enough to make your evening memorable.

Sure, I’ve had fabulous wines paired with delectable bites in the past. On numerous occasions, actually. But the sumptuous experience last week at Tulalip Bay surpassed every one of them.

Chef Shinagawa, a saucier with flair, has artistically created a magnificent five-course meal that pairs beautifully with an array of intense Red Mountain wines by Gorman Winery. Each course generated more awes than the previous one – from mouth-watering pancetta-wrapped Pacific Escolar with Gorman 2007 Pixie Syrah to a delicious open-faced flank steak sandwich and frittes, with caramelized shallots, wild mushrooms and smoked gouda, paired with Gorman 2007 Albatross, a dense red blend of Cabernet Sauvignon and Petit Verdot.

These tantalizing courses, along with three others, are available at Tulalip Bay until April 3. If you can’t make it, don’t worry – there are future tasting menus that promise to shine too. For more information, call 360.716.1500.