Our day started at the Visitor Center where we hopped on a Customized Tours shuttle bus.  The first stop was the Pancake Chef. We met Loren Sisley proud owner of this establishment with a 50+ year history of “un-fussy atmosphere” and affordably priced menu items. We sampled several items: fresh squeezed orange juice, savory omelets, country style hash-browns, sweet crepes, fresh baked biscuits and gravy but the star of the show was the oven baked German pancake dusted in powdered sugar and served with a wedge of lemon.

Next at Sharp’s RoastHouse we met General Manager Jason Trickle and sampled two items off their brand new menu. We enjoyed Asian chicken cups with a hint of cilantro served in butter lettuce. We sipped tomato bisque soup with shredded carrots for a burst of fresh taste and texture. We learned about their new guarantee for busy diners and we were sent home with souvenir fruitwood smoking chips and two day herb chicken recipe to try our own smoked dishes.

Then at the newest restaurant in SeaTac, Mango Thai we met one of the owners, Pak Suchoknand. We experienced their signature Fresh Rolls made of rice noodles, lettuce and crispy tuile and Gai Samun Pai. Gai Samun Pai is deliciousness on a plate – freakishly addictive fried chicken wings with garlic and a mysterious but yummy dipping sauce. The group gave the refreshing Thai Iced Tea two thumbs up.

Our next stop was at 13 Coins. At this 24 hour eatery we met one of the owners Al Moscatel, Executive Chef Kassandra McGregor and Marketing Manager Susie Bauer. We nibbled Chicken Parmigiana Petite a breaded and pan-fried chicken breast, served with house cream sauce, melted mozzarella, parmesan cheese and Spaghettini. We were also treated to scrumptious bite sized Cheesecakes with a hint of amaretto and spice, the subtle texture of pineapple and a bolstering cup of coffee. We were sent home with a locally produced signature chocolate coin as a tasty souvenir.

At Copperleaf Restaurant located in Cederbrook Lodge, we met Culinary Director Roy Breimen and Executive Chef Mark Bodinet. This award winning restaurant inspired us with items that featured fresh seasonal ingredients picked from their on-site vegetable and herb garden. We sipped iced Oolong tea sweetened with simple syrup infused with Lavender and Vanilla. We enjoyed their Heirloom Tomato Bruschetta, White Bean Soup with Truffle Salt and a Tombo Tuna Tartar Crostini. The sun came out and we toured the gardens.

At Seaport Grill we met Food & Beverage Manager Marianne Salord and Marketing Coordinator Kelsey McCabe. We were entertained and had the opportunity to take a swing at indoor golf! We drank a delicious glass of frozen Blood Orange Lemonade. We tested their fantastic new vegetable encrusted halibut with Jamaican remoulade and served with a fried Plantain. We also sampled their newest soup on the menu a butternut squash soup with gorgonzola and walnuts.

At our final stop of the day, Spencer’s for Steaks and Chops we met Restaurant Manager Thaddeaus Bock and ended our feast with a decadent bite of Espresso Crème Brule and rich Bread Pudding with dark chocolate, white chocolate, crème Anglaise sauce and brandied cherries. Did you know they share recipes? Check out their website to learn how to make their Parmesan Encrusted Alaskan Halibut or the warmed chocolate and fudge “naughty cake” or their scrumptious crab cakes with mustard Beurre Blanc sauce.

By the end of the day we were overwhelmed with incredible food, informative details and we are ready to impart our new knowledge on visitors.