Issue link: http://www.wacmagazine.com/i/1520667
Seafood & Barbecue Months | Bottomless Brunches | Crab Feast & Lobsterfest 10 WAC Magazine | wac.net Taste Summer calls for a seafood celebration. Seasonal selections like wild Alaska salmon served with vibrant young veggies grace plates during June's Seafood Month. Slip into summer cuisine with light, bright, and fresh flavors that honor the abundance of the Pacific Northwest. July then brings Barbecue Month. We're going full tilt into the fire with flame-broiled cuts. Dine on summer staples like slow-grilled ribs and seared shellfish with crispy cool sides that zing. 1 GRILLED OCTOPUS A mélange of roasted corn and peppers dressed in poblano vinaigrette pairs perfectly with lightly charred octo and thinly sliced raw radish. 2 WILD ALASKA SALMON Tandoori-cooked fish intertwines with saffron-spiced basmati rice and minty purple carrots garnished with herbaceous cilantro. 3 BONE-IN BEEF RIB Caramelized sauce inspired by Vietnamese cookery clings to these hearty ribs topped with a spicy tangle of carrot coleslaw. 4 BBQ SHRIMP Boasting flavors straight from the Big Easy, these bold Cajun shrimp come with a helping of savory dirty rice that nearly steals the show. 5 BOULEVARD OF BEES Vibrant, playful, and sophisticated. This cross-pollination of a Boulevardier and a Bee's Knees—two drinks straight from the Roaring Twenties—delivers a perfect sip of summer with rye whiskey, Drambuie, St-Germain, and bitters. Enjoy the citrus-smoky combo at the Club or by the campfire. Full recipe at wac.net/boulevardofbees. Sea to grill R E V A K E L L E R 1 5 4