Issue link: http://www.wacmagazine.com/i/132513
C h r i s j o s e p h Tay l o r pepper-crusted ahi on papaya slaw with a mango sesame vinaigrette. 331⁄3 burger sliders, part of a new happy hour menu. § peter and eric, out for some market research, are bringing a new happy hour to the WaC. prawns with orange saffron coulis, and pairing the natural flavor and oils with seasonal specialty oysters harvested from local waters. vegetables. On some dishes, the only option Eric recommends the half-dollar-sized kusshis needed is "with or without butter." As the sea- and kumamotos—oyster varieties that he says son ramps up, Eric moves on to ceviches and offer "the perfect size, the perfect brininess, sushi rolls along with other more involved plates. and the perfect sweetness." "We love Copper river time," he says. "People know how special it is, and they wait A fabled fish for it every summer." June really heats up with Copper river salmon, new Vice President Food & Beverage Peter the most-fabled wild fish flown in from Alaska Christian also points out the superior summer and an annual northwest rite of summer. The dining around seattle and looks forward to WAC scores its Copper river salmon from helping the WAC stay on the cutting edge. Anthony's seafood Co. "And they're the ones who get it first," Eric says. When those fish start to arrive—sometimes as early as May—Eric likes to keep it simple, "People have so many delicious choices for where to eat in downtown seattle," he says. "For us, it's not about keeping up but leading § Lobster "corn dogs" with cognac mustard and spicy smoked ketchup. the way." JUNE / JULY 2013 | Washington Athletic Club Magazine | 33