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
Handcrafted Gourmet Sausages
Urbane
Vivendo Restaurant
Volterra
Washington Athletic Club
Alder smoked, pepper crusted salmon – with edamame and woodear mushroom salad dressed with a toasted sesame vinaigrette
Washington State Beef Commission
