“When I go out to dinner, I know what I appreciate,” he said. He searches for fresh ways to combine flavors, and he appreciates chefs who do the same, rather than retooling the same tired flavor combinations. “It enables guests to be their own chefs,” he said.įor those who prefer to leave choices to the experts, there will be a selection of chef’s signature dishes, such as Alaska halibut with chanterelle mushrooms and chervil relish with Walla Walla crisp potato cakes, or black cod with dark miso glaze and shaved cucumber relish served with red curry toasted orzo.ĭesserts include huckleberry souffle and fritter trio of apple pear.Ĭreativity is a hallmark of Mascitti’s cooking, he says. Diners can choose to have that fresh fish prepared any way they like: sauteed, steamed, seared, baked or broiled, and they can pair it with a variety of relishes and sauces and a menu of sides, such as Walla Walla potato cakes, corn and bacon fritters or local grilled vegetables. The restaurant will feature blackboards that will change daily, and even hourly, with the latest catch.

The concept of BlackFish is to incorporate as much of that fresh local bounty as possible, he said. Both have been in the kitchen the last two months testing and developing the recipes. Mascitti wrote the menu for BlackFish and he plans to hand over the restaurant to David Buchanan, a chef with extensive fine dining experience. He oversees a staff that includes seven chefs, 14 sous chefs and 110 cooks. Mascitti writes all the menus for the casino’s dining outlets, with the exception of Tulalip Bay.

Tulalip casino restaurant