Issue link: http://www.wacmagazine.com/i/132513
"Plan on sesame-crusted Dungeness crab cake sliders with ponzu vinaigrette, coconut prawns with orange saffron coulis, and specialty oysters harvested from local waters." Sourdough and smoked cheese sandwich with a smoked bacon bloody Mary shooter. A bounty of flavor Summer dining provides the best of the Pacific Northwest S EAsOnAL DishEs made from local ingredi- squash, and bone marrow—topped the pièce ents are a hallmark at the WAC. But come de résistance of a recently catered in-Club summertime, northwest flavors truly take over. Executive Chef Eric Floyd calls the harvests event. "it makes me hungry just thinking about it," Eric says. of the northwest the country's best and is steak is a sure-fire winner for many, and already preparing plates with some of the July's steak Month will deliver mouthwatering hottest new produce options, including spicy cuts you won't soon forget. First, though, the salad greens and golden squash shoots, seafood of summer splashes onto the scene foraged mushrooms, and glorious truffles. in June. The latter of those ingredients—shaved on top of filet mignon with demi-glace, roasted 32 | Washington Athletic Club Magazine | JUNE / JULY 2013 Plan on sesame-crusted Dungeness crab cake sliders with ponzu vinaigrette, coconut