Issue link: http://www.wacmagazine.com/i/132513
CLUB Programs 206.464.3060 • clubprograms@wac.net NEW basics of "green" Floral Design thursday, september 12 Flushed with pride: brightwater treatment Facility thursday, June 27 Woodinville's state-of-the-art Brightwater Center is a shiny new sewage treatment plant that aims to change our thinking about water usage. At a cost of more than $1.8 billion, it's the most expensive wastewater endeavor in King County's history and was dubbed "The Taj Mahal of Sewage" by Seattle Times writer Danny Westneat. Join us as we learn how much water we use, the process for cleaning it, and how wastewater can be recycled into reusable water, energy, and nutrients for plants and soil. You'll be inspired to use water more efficiently and to help protect Puget Sound. Our private motor coach will first take us to lunch at the nearby Maltby Cafe, famous for its bountiful food offerings. Then we'll have a two-hour van and walking tour of the 114-acre treatment plant, art installations, and landscaped grounds complete with streams and miles of trails. See everything you've been told not to—or didn't mean to—flush, trapped by large perforated screens. Witness the nation's most advanced odor-control system. View integrated artwork, including a sparkling hand-blown glass installation inspired by the microbacteria that scrub dirty water at the plant. There is also a fully equipped education center with hands-on exhibits that explain the full process of wastewater treatment. Event includes a round trip motor coach from the WAC, lunch, and tour. 11 am–4 pm; $50; cancel by June 20 combinations to enjoy as a meal on the go or an afternoon pick-me-up. Executive Chef Eric Floyd is collaborating with WAC Nutritionist Shana Hopkins to create the best combinations of flavor-filled drinks for your good health. Using just-plucked fruit and vegetables along with a few other ingredients, Eric will demonstrate how to make six fresh juices and smoothies, which you'll taste. With summer "mocktails" in mind, he'll also show you how to make a healthy and delicious nonalcoholic piña colada using whey protein powder and coconut milk. Take-home recipes included; light refreshments will be served; no-host beer and wine available. 6:30–7:30 pm; $28; cancel by July 29 42 | Washington Athletic Club Magazine | june / july 2013 Flowers from a friend's garden are a joie de vivre, though you may not think about those flowers being local and seasonal. WAC member Debra Prinzing, author of seven gardening books and contributing garden editor for Better Homes and Gardens, is obsessed with going green with local flowers. Spend the evening with Debra and design a "green" bouquet with vibrant dahlias and their companion perennials using locally grown and seasonal flowers from sustainable farms. Learn about ecofriendly arrangement techniques and the key aspects of design—form, line, color, balance, texture, scale and proportion. You're also invited to bring deciduous branches or evergreen boughs from your backyard to mix in and share. Debra's newest book, Slow Flowers: Four Seasons of Locally Grown Bouquets from the Garden, Meadow and Farm, was recently praised in the Los Angeles Times and introduces the consciousness of selecting pesticide- and chemical-free flowers that are grown locally. We'll supply abundant flowers, a box to transport your arrangement, a resource list for area flower farms, and a plant list to start or add to your own garden. Bring a favorite vase, gloves, clippers or shears, and greenery (if desired). Light appetizers and no-host bar; autographed books available for purchase. 6:30–8:30 pm; $45; cancel by September 4 NEW Honing Your Kitchen Knife skills tuesday, september 17 Have you ever watched a professional chef slice vegetables or cut up a chicken? Skilled, precise movements—and the proper knife—are the keys to success. Learn how to use, sharpen and care for your kitchen knives with Executive Chef Eric Floyd. We invite you to bring two knives from your own kitchen for two different purposes—to chop and to bone. Eric will first demonstrate how to sharpen a knife. After his demo, you're welcome to try sharpening one of your own. You'll also learn the safe and correct way to chop an onion and slice a carrot with a chef's knife, and cut up a whole chicken with a boning knife. The art of filleting a fish will also be demonstrated. Gain kitchen confidence