Issue link: http://www.wacmagazine.com/i/1535304
New menus | Cocktail Corner | Seafood and barbecue specials 14 WAC Magazine | wac.net New menus Cocktail Corner Chef's Tasting Tables Crab Feast & Lobsterfest Taste Here in Washington, we're blessed with diverse climates, fertile soil, and innova- tive minds in the growing fields. WAC Ex- ecutive Chef Eric Floyd takes advantage of this lucky mix by creating delicious dishes in Hagerty's and Torchy's, both of which recently introduced new menus with an abundance of fresh offerings. By sourcing ingredients from local purveyors, Chef Eric and Senior Direc- tor of Food & Beverage Mike Jordan support regional farmers and ranchers while innovating in the kitchen and the dining room. "We're trying to be smart about being sustainable," Mike says. "A lot of it is about our thought process and our philosophy." Taste your way through Torchy's and Hagerty's menus. From succulent pork chops to vibrant salads, there's some- thing superb for everyone. A modern menu New offerings in Hagerty's and Torchy's Red & gold beet salad A bed of baby lettuce from Aash Farms builds the base of this chromatic mix. Based in Woodinville, Aash Farms is a no-till regenerative grower comprised of 20 hyperlocal farms. The greens served in this medley deliver full flavor from the local fields. Complemented by herby goat cheese and sweet citrus supremes, red and gold beets highlight this woodsy salad tossed with citrus vinaigrette and topped with a nutty pistachio crunch.