Sexy Food: Big Sparkman Reds and Al Fresco Dining at Tulalip Casino

Sparkman Cellars wine and sunshine at the soiree of the summer.

Looking for some hot fun in the summer time? I’ve got the party for you. Slide your hide into the leather seats of your convertible (or minivan, or jalopy, just get yourself there, kids) and head on up to Tulalip Casino on July 7th for a night on the patio spent tasting some of the biggest red wines Washington has to offer alongside award-winning cuisine.

Taste of Tulalip 2012 Honorary winemaker Chris Sparkman will be coming to the Resort Casino on Saturday, July 7 to show his powerhouse pours and how well-suited they are to food pairing (especially when the menu is prepared by Executive Chef Perry Mascitti and his culinary team).  The second in a series of “Taste with Tommy” wine dinners lined up by sommelier Tom Thompson, guests will get the chance to chat, choose and chill out during a warm summer evening on the MPulse Lounge patio.

Sparkman Cellars, Wine & Spirits “2011 Winery of the Year”, Wine Enthusiast’s “2011 Cult Winery”, and Wine Spectator “2010 Rising Star”, produces BIG reds.  Family owned, the winery got its start in 2004 and produces handcrafted, award-winning wines, that are highly coveted by collectors the world over.  Sparkman Cellars sources grapes from some of the best grape-growing zones in Washington, including Klipsun-Red Mountain, Ciel du Cheval – Red Mountain, Boushey – Yakima Valley and others.

Sparkman’s Kingpin Cab is composed of Cabernet and Petit Verdot from Red Mountain that is aged a minimum of 20 months in 63% new French oak. If that doesn’t sound big and lush to you, I don’t know what would. It’s a wine you can sink both your teeth and your heart into; of course you’ll undoubtedly want a perfectly-cooked piece of meat to go alongside.

Chef Perry will oversee multiple cooking stations where guests can speak directly to the chefs to customize their meal preparation and select the ideal accompaniment.  The Grilling Station will feature choices from slow smoked brisket, grilled jambalaya and blackened King salmon to seafood gumbo. Other dinner stops include Salads, Sides, Sliders and the Sweet Street Station.

The Sparkman Cellars Winemaker Dinner begins at 5:00 pm and is priced at $115pp inclusive of gratuity (Brown Paper Tickets service fee and tax are extra).