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.
