13 Moons Swinomish Casino Menu
13moons Restaurant, Anacortes. 4,156 likes 14 talking about this 6,536 were here. Seafood, Steak, Local Fare, Wine Bar. 13 Moons at Swinomish Casino & Lodge. 12885 Casino Dr, City of Anacortes, WA, US. 13MOONS Restaurant captures the warmth of a lodge atmosphere combined with the unsurpassed flavors of hand-cut Alder wood grilled seafood, meats and the freshest flavors of the Northwest. The chefs hand-pick fresh seafood from the region, including sockeye.
On February 9, guests braved the slushy roads to attend our Meet the Chef event. Held in the test kitchen of Mount Vernon’s Judd & Black, we nibbled, sipped, and learned a thing or two about choosing the ideal steak and why chocolate needs to be melted in a double boiler. Chef Dan Van Norman of 13moons from the Swinomish Casino & Lodge presented plate after plate of delicious tastes.
As attendees arrived, they were greeted with plates of parmesan prosciutto crostini drizzled with balsamic glaze, and shrimp served with clementine chipotle cocktail sauce. Olivia Yates of Whole Foods brought the light appetizers. The crunchy crostini were a pleasant salty sweet bite, while the clementine chipotle cocktail sauce hit the perfect balance of sweet and spicy. The evening was already off to a great start.
As a first dish, Van Norman served an adult version of the classic mac and cheese. Studded with mushrooms and succulent Dungeness crab, the creamy bowl was topped with crunchy bread crumbs, creating an ideal balance of textures. It wasn’t filled with gooey or stringy cheese. No. This was elegant crab mac and cheese. A taste of Champagne sorbet followed the comforting bowl, cleansing guests’ palates for the entrees.
As Van Norman demonstrated how to create the main dish, he offered tips for buying and preparing the meat. Be sure a steak has plenty of marbling—this indicates fat, and fat means flavor. At 13moons they serve grass-fed, corn-finished beef because the grass helps develop a good flavor while the corn builds fat. While searing the filet, Van Norman informed guests he waited for the skillet to be incredibly hot then looked for each side of the meat to develop a deep brown crust. Each seared filet was topped with Rogue River blue cheese, an intensely sharp cheese that tones down slightly when melted.
Served alongside the steak were roasted Yukon potatoes and asparagus. The whole potatoes were first steamed until cooked three-fourths of the way, then sliced thickly and tossed in a hot skillet with an olive oil and butter mixture. This is a quick way to ensure a creamy inside, but slightly crisp exterior. Van Norman then layered the potato, stalks of the perfectly tender and bright green asparagus, and finally the filets. The entire dish was topped with a rich beef demi-glace that nicely complemented each component. The room was silent as attendees dug into the meals.
A rich meal requires a light dessert. Van Norman prepared an airy white chocolate mousse topped with a cherry sauce and garnished with dark chocolate shavings. He explained the white chocolate, as with all chocolate, needs to be melted in a double boiler since sugar burns so quickly. The resulting dessert was satisfying without being heavy or overly sweet, a wonderful way to end the evening. Guests left feeling full and sporting swag bags which included a generous meal voucher for 13moons.
We’d like to extend a big thanks to Chef Van Norman for preparing the evening’s wonderful meal as well as 13moons of Swinomish Casino & Lodge, Whole Foods, and to Judd & Black for hosting us in their well laid-out test kitchen. Check out northsoundlife.com for details on all our upcoming events!
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13 Moons Garden at Swinomish
The 13 Moons Garden program is located at the Northwest Indian College’s Swinomish site on the Swinomish reservation in La Conner, WA. Food and medical plants are grown here with an emphasis on traditional, seasonal and local foods. Funding for the garden and greenhouse were provided by the First Nation Development Institute, NWIC Science Department and the Learn and Serve program. The garden was planned and implemented by a Food Sovereignty Committee that consists of community members, tribal employees, NWIC faculty and staff and garden volunteers.
Growing Our Own Garden Curriculum
With the new 13 Moons Garden curriculum, we’d like to introduce you to the world of plants as food and medicine. This printed garden guide tells the story of the 13 Moons Garden, defines food sovereignty, explains the role of plants in wellness, offers tips for gardening here in western Washington, and walks you through 7 garden activities designed for the whole family.
Copies are available at the NWIC-Swinomish site, and will be used in workshops held throughout the year. Stop by to see the garden in all its summer glory. Please reach out to NWIC student garden intern Beth Willup (bwillup@stu.nwic.edu) for more information!
13 Moons Swinomish Casino Menu Prices
13 Moons Book
The Swinomish Casino
13 Moons was produced as a book by Todd Mitchell and Jamie Donatuto of the Swinomish Water Resources Program to demonstrate the abundant natural resources available to the Swinomish people and how these natural resources were expertly maintained and used. The rich native language, Lushootseed, is presented through the original, native names of each moon. Copies of 13 Moons are available for purchase from the Swinomish Water Resources Program in the Swinomish Planning Office by calling (360) 466-7280.