WAC Magazine

May 2013

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A la Carte By Eric Floyd, WAC Executive Chef May offers the perfect pairing for spring dining H L u k e R u TA N Here's to BBQ—and beer ere it is, once again, my favorite month of the I love beer that makes you want to sit down with a year—Barbecue Month at the WAC. It's a month slow-smoked pork shoulder melt and enjoy an afternoon filled with deep passion for me. After all, barbecue with friends. We make our melt with Essential Baking is passion, is it not? Company organic sourdough, smoked pork shoulder, Truth be told, I suppose there is one other thing some candied bacon barbecue sauce, Tillamook smoked cheddar, of us have just as much passion for—beer! So, in an effort and caramelized onions. to completely satiate your taste and your thirst, we're Or how about our alder-smoked Alaskan salmon served going big this month. For the first time ever, May will be with a local Pilsner? Then there's our prime rib, slow Barbecue and Beer Month. smoked in-house daily to impart a wonderful mesquite They go hand in hand. Like bread and butter, steak and and white oak flavor. red wine, Winterfell and the Stark family. You can have one You can also try our sausages from Uli's in Pike Place or the other, but to have both together … let's just say it Market. We smoke these every morning for lunch and dinner doesn't get much better. service. Apple bratwurst, rosemary chicken, Except, this month, it actually does. and merguez are just a few we'll feature Not only are we celebrating grilled this month. A bArbecue meat and great beer, but we're also Let's not forget about the sides, style primer introducing our own WAC-label beer, including applewood bacon BBQ beans texAs: Often served "naked" a handcrafted blonde brewed for us that simmer for hours, hand-shredded or with sauces on the side, by Flyers in Oak Harbor. Before I tell apple cider coleslaw made in-house, and especially those made you more about that, let's get back to smoked cheddar jalapeño and honey with tomato, vinegar and the BBQ. We'll feature barbecue styles cornbread. Worcestershire. from around the U.S., including dishes This is a month in Torchy's you won't memphis: Involves mild, sweet inspired by chefs from Texas, North want to miss. Let me be the first to raise a and spicy rubs; mopping Carolina, Memphis, and Kansas City. glass and say, "Happy May!" sauces; and marinated pork These grilling styles each have distinct ribs. Ribs sometimes drycharacteristics, just like the beers they'll rubbed after grilling. be paired with—IPA, lager, Pilsner Seafood Month One of our most popular KAnsAs city: Meat often events each year, Seafood Month takes and stout. Each of these brews goes seasoned liberally with savory place every June. Wild salmon runs beautifully with good BBQ. spices and sweet rubs, then hickory-smoked. Dishes often from Alaska anchor some of our most Some of the plates we'll dish up slathered in thick sweet sauces. sought-after dishes. We also source even incorporate beer. Think stoutcArolinAs: Lots of pulled pork local shellfish and deliver a bountiful and molasses-glazed baby back ribs. in vinegar-based sauces. selection of Northwest seafood. It's not Dottie Seattle Lager-smoked brisket. the debAte: Deciding the best too early to make your June dinner Golden ale and apple cider pork is impossible. Even nailing plans. Call Torchy's at sliders with honey mustard barbecue down style variations comes 206.464.4626 to sauce. Oh yeah, as for that WAC-label with a kitchen full of conflict. reserve your table. blonde, it's rich and oh so drinkable. 12 | Washington Athletic Club Magazine | MAY 2013

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