Issue link: http://www.wacmagazine.com/i/1462648
New menu items | Culinary connections | Special events | Cocktail Corner 12 WAC Magazine | wac.net Fresh flavors in full bloom Spring menu brings 11 new dishes to Torchy's and Hagerty's New menu items Culinary connections Special events Cocktail Corner Taste By Eric Floyd, WAC Executive Chef What a long, strange trip it has been. e past two years have proven challenging throughout the restaurant industry. at's why it gives me even more pleasure than usual to roll out a new menu for Torchy's and Hagerty's this spring. Heading into the season, I spent quite a bit of time focusing on new dishes. In general, big, bold flavors drive my creative passion. Whether cooking at the Club or at home, I'm constantly looking for innovative ideas that will keep WAC members coming back for more. One of my personal favorites on the new menu is the seared Berkshire pork tenderloin with roasted zucchini chimichurri, baby rainbow carrots, and heirloom marble potatoes. Adding zucchini to a traditional chimichurri creates a new and unique flavor profile that really ties into the tenderloin. I'm also excited to be introducing some new seafood dishes, including blackened ahi tuna with miso soy butter, julienned Asian vegetables, crispy garlic and shallots, and a jasmine rice cake. e tuna is spicy, and the miso soy butter adds richness to the dish. ere is also seared ancho-dusted wild Alaska salmon with elote-style roasted corn, charred tomato salsa, and garlic-sautéed baby spinach. Combining Alaska salmon with charred tomatoes makes this one pop! I grew up in Los Angeles, so Latino and Asian cultures heavily inspire my cooking. One new dish on the menu that really shows its Latino roots is the Duroc NEW! BLACKENED AHI TUNA With miso soy butter, julienned Asian vegetables, crispy garlic and shallots, and jasmine rice cake. O L I V I A B R E N T ( 2 )