Issue link: http://www.wacmagazine.com/i/1283597
Club dining | Cocktail corner | Thanksgiving to go | And more 14 WAC Magazine | wac.net New dining options make it easy to enjoy the WAC favorites you love—and some delicious new additions—on the go or in the Club. u Curbside pickup Wine dinner Tasting notes Cocktail corner Taste By Eric Floyd, WAC Executive Chef Pizza! Italy might have created it, but chefs across America took it to a new level. I'm not sure when we first served pizza at the WAC, but I do know this—I love making it. e key to great pizza is the crust. Here at the Club, we make our crust in-house. Just don't ask me for the recipe. Aer all, a chef has to have some secrets! Once you have a great crust, it's all about fresh sauce selections and tasty toppings. Perhaps the most beautiful thing about pizza is how easy it is to eat. No utensils required … unless you prefer it that way, of course! Our new curbside menu highlights a rotating selection of pizza and calzone— essentially a pizza folded in half—as well as a great selection of WAC favorites. Go for a classic pizza parlor meal when you pair your 'za with a Caesar or seasonal salad. Wine lovers will enjoy adding a bottle from our curbside list. Curbside service gets a little tricky at times, and it's oen easier to pop into Text to-go! Grabbing delicious meals is a 'pizza' cake with curbside pickup O L I V I A B R E N T A closer look Take a closer look at one of our rotating pizzas on page 16.