Issue link: http://www.wacmagazine.com/i/132513
C h r i s j o s e p h Tay l o r § Eric takes in an international selection of cheeses brought to the Club's doorstep. Punctuate your palate During steak Month, Torchy's will Beyond seafood, other summer treasures include squash shoots (dressed in Eric's citrus "Eric makes sure to add a pinch of international flair. He recently selected cheese from some of the best producers worldwide." feature top sirloin, tenderloin, rib-eyes, and "multiple cuts that aren't usually honey vinaigrette), lemon basil and petite available," Eric says. Toppings will range tangerine lace (used for flavorings and from szechuan glaze to chimichurri pesto garnishes), and fiddlehead ferns (sautéed to horseradish chive butter. For add-ons, in butter, garlic, shallots, and white wine). look for shrimp scampi, herbed garlic As the season migrates back to land-based mushrooms, and crab with béarnaise. dishes, Eric uses creative sauces to punctuate your palate. A tart raspberry drinking vinegar, for example, forms the base of a raspberry chimichurri sauce perfect for steak or pork belly. Elegant micro-greens garnish menu items in edible fashion that's as tasty as it is trendy. rather than the nebraska-raised beef the WAC kitchen once used, Eric now serves Double r ranch beef from the Okanagan Valley. in keeping with his goal of using While focusing on local producers, Eric sustainable, locally produced products, Eric makes sure to add a pinch of international sources from suppliers that specialize in flair. he recently selected cheese from some organic produce grown or foraged from of the best producers worldwide, brought around Washington and the West Coast. to the Club's doorstep by an Auburn–based 34 | Washington Athletic Club Magazine | JUNE / JULY 2013