For 13 years, the Tulalip Resort Casino has been cultivating a luxury experience just 30 minutes north of Seattle’s downtown core. A recent remodel to the hotel rooms has stepped up the already AAA Four Diamond resort to elite status, interweaving lavish, up-scale details with intentional tribal embellishments showcasing the dedication to both opulence and tradition. The award-winning restaurants also got a refresh, and have taken notice of cider’s rise on the culinary scene.
Chef Brent Clarkson of The Draft Sports Bar and Grill took it into his own hands to incorporate one of the restaurant’s tap ciders into a regular menu dish. “The hard cider industry has become so popular over the last few years, it makes sense to use the different varieties and flavor profiles as a starting point for sauces, gravies or demi-glace,” the chef explains of his cider-based cream sauce. “I chose Schilling Hard Cider‘s London Dry because it’s not too sweet and had a great apple nuance, not to mention that it’s locally produced in the Seattle area.”
Sautéed apples and pork have long since been a classic pairing and Clarkson recommends following that perfected formula when using this sauce with a protein. “This sauce will work well with most cuts of pork,” he adds. “Try it on pork chops, pork tenderloin, braised pork roast and maybe on a caramelized bun with pulled pork.” Just remember to pair it with more cider.
Schilling Hard Cider Spiked Apples and Cream
Recipe by Chef Brent Clarkson, The Draft Sports Bar and Grill at Tulalip Resort Casino
1 Honeycrisp apple, cored and cut into 1\8th
2 tablespoons butter
1/2 teaspoon chopped fresh sage
2 1/2 tablespoons minced shallots
3/4 cup Schilling Hard Cider London Dry
1/2 cup cider vinegar
1 cup chicken stock
1/2 cup heavy cream
In a medium-sized skillet, melt butter over medium heat. Add the apple slices and sauté until lightly browned. Remove the apples from the pan and set aside. In the same pan over medium heat, sauté the shallots for about 1 minute. Add the vinegar, cider and sage, bringing to a boil. Add the chicken stock and boil until reduced by three-quarters, stirring occasionally. Add the cream and reduce for 3 to 4 minutes. When the sauce is ready, top a favorite cut of pork with the cider cream sauce followed by the sautéed apples and serve.