2012 Featured Restaurants
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ACT 3 Catering

Alderbrook Resort

Anthony's Pier 66

Assaggio Ristorante
Penne Cinghiale- Penne pasta with a wild boar ragu



bin on the lake

Blackfish
Maple-cured & smoked pork belly with blackberry gastrique and spicy slaw.


Cedars Café
Macadamia nut crusted Halibut, pineapple-mango salsa, peanut sauce, chili sauce and toasted coconut.


Cheeseland
Assorted artisan cheeses

Chef Magana Catering

Cutter's Bayhouse

Dahlia Lounge

Delicatus, A Seattle Delicatessen

Fonté Coffee Roaster
Assorted Espresso Drinks and Brewed Coffee


Gordon Biersch

Hook & Plow

La Panzanella

Local 360
Fried Chicken Roulade with Bacon Mousse


Lunchbox Leverage

Margaux
Red wine poached fig on Roquefort cheese crostini

Molly Moon Homemade Ice Cream

Mt. Townsend Creamery

Muckleshoot Casino
Yellow Watermelon Poached Langoustine Pipette, Spicy Lemon Garlic
Yellow & Red Tomato – Basil “Bruschetta Sticks”
Muckleshoot Smoked Salmon, Sassafras Marshmallow


Palisade Restaurant

Palomino

Pike Brewing Company
Handmade spent grain pretzel bites with Pike's 5X Stout Mustard


Pinkabella Cupcakes

Purple Cafe and Wine Bar

Racha Noodle & Thai Cuisine
" Golden Duck": Crispy duck with ginger sauce and mixed spring salad

Ray's Boathouse

RN74

Salty's Seafood Grills

Sip Wine Bar & Restaurant

Tabla Woodstone Taverna/Tapas

The Hoist House at Swiftwater Cellars

The Lodges of Olympic National Park & Forest

The Lucky Diner

The Yellow Leaf Cupcake Co.
Seattle's truly gourmet cupcake specializing in Italian butter cream. PS...pancakes and bacon will be back!


Theo Chocolate
Theo is the first organic and fair trade bean-to-bar chocolate factory in the U.S. and will be serving locally made chocolate bars


Tulalip Bay Fine Dining
Dungeness Crab Cakes with a Cucumber Salsa and Sriracha Chili Beurre Blanc


Tulalip Resort Pastry Shop
Fried Chocolate Bread Pudding with Bourbon Carmel-Vanilla Milkshakes


Tuscany Downtown

Uli's Famous Sausage INC

Urbane

Vivendo Restaurant

Volterra

Washington Athletic Club
Alder smoked, pepper crusted salmon – with edamame and woodear mushroom salad dressed with a toasted sesame vinaigrette





