WAC Magazine

May 2013

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Taste Washington By Naomi Thalenberg Cheers to Washington Wine Month Wine enthusiasts toast with the WAC 16 | Washington Athletic Club Magazine | MAY 2013 talent," Restaurant Supervisor Sara Williams says. "It was a fantastic event and a lot of fun. Every course stood out and was well-received." Notable wine experts helped lead the evening. Lars Ryssdal, award-winning sommelier and general manager of Ackerman Family Vineyards, served as the night's master of ceremonies. Master sommelier Thomas Price was chef du sommelier. Kent Waliser, general manager of Sagemoor Vineyards and chair of the Washington State Wine Commission, served as keynote speaker. "It was an amazing experience to work with that caliber of professional skill sets," Chef Eric says. Also in March, Taste Washington's grand tasting took place at CenturyLink Field Event Center, where the WAC served more than 2,000 plates of Eric's ahi tuna with edamame salad. "Most people don't know about the fine dining the Club offers," Eric says. "It's a wonderful event that allows us to share a taste of the WAC." The Club also won the Grand Award at the 2013 Washington Restaurant Awards for the eighth consecutive year. —Naomi Thalenberg is an editorial intern at WAC Magazine. The WAC is passionate about bringing quality wine from local winemakers to the table year-round. Join us at the Top of the WAC on Saturday, June 29, for a Winemaker Dinner featuring Tanjuli Winery. For more information, contact 206.464.3050 or catering@wac.net. l u k e r u ta n ( 4 ) I magine a six-course dinner specially made by six of Washington's top chefs—every bite unforgettable, every course paired with top wines from some of the state's best winemakers. That's exactly what attendees of this year's Taste Washington Winemaker Dinner enjoyed in the Crystal Ballroom this past March. Without a doubt, the annual dinner stands as one of the Club's most memorable meals each year. "Everything about the dinner was impeccable," WAC Executive Chef Eric Floyd says. Eric welcomed three awardwinning guest chefs to help him prepare the evening's delicacies. Johnathan Sundstrom from Lark, Pat Donahue from Anthony's, and Jason Wilson from Crush all cooked up individual plates. Wilson's course, "Tidepools," was a mix of Pacific octopus, blue prawn, and king salmon. Sundstrom's entrée included beef cheek with rutabaga. Donahue prepared a beautiful reception, including a fresh Dungeness crab stack and tempura ahi roll. WAC Sous Chef Mark Stelmach and Bakery Supervisor Roger Rosario prepared a cheese service and Key lime cheesecake tart for dessert, respectively, among other morsels. As the evening progressed, some of Washington's finest vintages made the rounds. The list of winemakers and wineries included Jeff Gordon from Gordon Brothers Family Vineyards, Martin Clubb from L'Ecole No 41, and John Bookwalter from Bookwalter Winery. In between courses, chefs and winemakers spoke about their work. "It was humbling to be in a room filled with that much

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