Issue link: http://www.wacmagazine.com/i/1499272
16 e Pacific Northwest is known worldwide for its seafood, and WAC Executive Chef Eric Floyd spends his summers devoted to doing that reputation justice. is year is no exception. From innovative new dishes to annual seafood events and al fresco dining, the WAC kitchen has big plans for this season's freshest catch. Looking across rows of fishing vessels lining the docks at Fishermen's Terminal, located opposite Ballard on the south end of Salmon Bay, Eric takes a deep breath and smiles. "is is where it all starts. is is where we source the fresh- est we can get!" Eric works closely with Ocean Beauty Seafoods, one of the few Seattle companies older than the Washington Athletic Club. Ocean Beauty started in 1910 as Washington Fish & Oyster Co. and once called Pier 54 home. Twenty years later, the WAC rose just 10 blocks away. Back then, you could practically see the Clubhouse from the pier. "I especially love the Alaska salmon we source from Ocean Beauty," Eric says. "It's always top-notch." Ocean Beauty is now headquartered at Fishermen's Terminal, the epicenter of Seattle's commercial fishing fleet. Ocean Beauty prides itself on fresh, sustainable fare, and gets its seafood directly from the source. In the case of salmon, that means skilled fishermen who ply the frigid waters off Alaska and elsewhere in the far reaches of the Pacific Northwest. Once the catch arrives at Fishermen's Terminal, Chef Eric works closely with Ocean Beauty to expedite the sea-to-table process. at sometimes means as little as one day from ship to kitchen. "We've been exclusively buying from them over the past three years, and it really has made for a fruitful partnership—especially for our members," Eric says. When it comes to turning fresh catch into memorable menus, Eric is committed to preserving that wonderful taste of the sea while enhancing it with subtle spice and flavor combinations. "Eric has a real talent for sourcing seafood and knowing just what to do with each species of fish," Vice President of Food & Beverage Peter Christian says. "As the season progresses, that can change depending on what the boats are bringing in." Looking back across Fishermen's Terminal, Eric takes a final breath before getting ready to leave. "It's all about showcasing the fish," he says. "It doesn't get any better than being able to walk down here and watch the boats come in." —Joey Carreon, Associate Editor taste seafood Summer of Seafood Taste the difference with fresh fare from Pacific Northwest waters Crab Feast Friday, June 2 Features all-you-can-eat Dungeness crab in Torchy's. wac.net/crabfeast Lobsterfest Saturday–Sunday, June 17–18 Enjoy a whole Maine lobster and delicious sides in Torchy's. wac.net/lobsterfest Specials Seafood is what's on the menu this summer. Enjoy our Northwest Seafood Platter, Northwest Cioppino, Seafood Stew, and Cajun Barbecue Shrimp, available in Torchy's and Hagerty's!