JANUARY / FEBRUARY 2020 17
partner and sources only wild salmon.
In fact, in WAC restaurants we never
use farmed fish. For the past four years,
we also have partnered with the Smart
Catch program and committed to an
even higher standard—100 percent
use of sustainable seafood.
Whether you're dining in one of
the WAC restaurants or enjoying a
catered meal at one of the hundreds
of events that take place at the Club
each year, you'll find wild foods such
as mushrooms, green onions, and
Pacific salmon, to name just a few.
If you're interested in learning more
about wild foods and how to find
them, take a look at Langdon Cook's
seasonal advice for foraging in the
Pacific Northwest, wac.net/
langdon-cook.
No matter the season or bounty,
I think you'll find that wild foods push
your culinary explorations and bring
new life to your table.
—Reach WAC Executive Chef
Eric Floyd at efloyd@wac.net.
taste
wild foods / catering menus
ON THE MENU
Also in this issue, you'll read about
WAC weddings. Whether you're
planning a wedding, a business
meeting, or any other type of
event, the WAC Catering team
is here to help. The team also
works closely with the Club's
kitchen staff to build menus spe-
cific to your tastes. Our catering
kitchen is always looking for new
ways to use richly flavored wild
ingredients. Whether it's wild
mushroom ragu or fresh Alaska
salmon, your menu is sure to be
an event highlight. Contact
catering@wac.net to learn more
and start planning.
