Issue link: http://www.wacmagazine.com/i/1020464
SEPTEMBER / OCTOBER 2018 13 taste business meals / thirsty thursdays menu also requires meeting the dietary restrictions of your guests. Chances are, you will have at least one vegetarian in your group. ey might like my new crispy golden polenta square laced with earthy goat cheese and topped with an assortment of pickled mushrooms, rich sea salt butter, and a smattering of fragrant herbs. It's visually striking and delicious. For atmosphere, Torchy's on the 2nd Floor has two private dining rooms for groups up to 10, and Torchy's Den can accommodate slightly larger groups. For menu customization—meaning each person gets to choose their meal from up to a half-dozen options that you and I choose ahead of time—it's best to think about groups of 12 or few- er. When hosting an even larger group, a catered approach will generally be better as fewer options allow for faster service. Next time you're wondering where to host an important business meet- ing, give me a call. I'd love to sit down with you and discuss how we can bring together the perfect menu that wows guests and delivers bottom-line results. —Reach Executive Chef Eric Floyd at 206.464.3081 or efloyd@wac.net. O L I V I A B R E N T When you want to run a productive meeting that fuels great ideas and lasts through lunch—or dinner—food selection is critical. Appetizer Roasted Brussels sprouts and Thumbelina carrots with toasted hazelnuts, crispy onions and garlic, and spicy caramel fish sauce vinaigrette Thirsty Thursdays Thirsty Thursdays return Sep- tember 6 and October 4 in the WAC lobby. In September, taste the French-inspired vintages of Walla Walla's Forgeron Cellars. In October, a diverse selection of pours will include labels from Washington state, New Zealand, and France. wac.net/thirsty-thursday A working meal is no time to overlook your food selection. The right menu will impress your guests and fuel your meeting's success. This sample menu offers fall flavors and two entrée selections with an Asian twist. DINNER AND A MEETING Entrée selections Kung Pao chickpeas with Northwest vegetable stir-fry Coffee-crusted rare flat iron steak with sweet soy sauce, jalapeño honey mustard, pickled vegetables, smoked almonds, and sriracha blueberries Dessert Ginger kabocha pumpkin bread pudding with smoked brown sugar and candied pepitas Cochinita pibil pork