WAC Magazine

November/December 2013

Issue link: http://www.wacmagazine.com/i/201657

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THE WAC HOLIDAY GUIDE New Pastry Chef Lori Masaki has quickly settled into the WAC Bakery. Some of her new creations include Swiss truffles. The hazelnut confection is finished with gold luster dust, while a sprinkling of salt makes the salted caramel truffle easy to spot. Lori is also keeping some items unchanged, such as lemon boats with meringue, a favorite of many. November 10 GINGERMANIA Decorate a preconstructed gingerbread house with candy galore in the Crystal Ballroom. November 28 THANKSGIVING FEASTS Traditional Family Buffet in the Crystal Ballroom Torchy's special Thanksgiving breakfast and dinner menus. Thanksgiving to-go: Preordered roasted turkey and prime rib dinners ready for pickup in the Noble Room. vegetable tempura, homemade wontons, fried fish, cooked octopus, and much more. Because Hawaii is a melting pot of cultures, many of the plates commonly served there are hybrid creations. The variety of breads is one of my favorite aspects of Hawaiian cuisine. In the kitchen, experimentation often leads to new flavors and combinations never before considered. How many of us, for example, had heard of salted caramel ice cream a decade ago? Now it's one of the trendiest flavors around. This holiday season at the WAC, I'll be utilizing some new techniques and machinery to create ice cream, sorbets, fruit juice caviars, vegan meringues, bacon powder, savory and sweet confections, and lots more. I'm especially excited about building upon WAC traditions and, with any luck, helping create a few new ones. Look forward to a Douglas fir sorbet, for example, which pairs well with Meyer lemon cheesecake. I'm also excited about the new truffles and candies we're making and will be selling in the Club Shop. These tasty confections are a perfect complement to any holiday stocking. My hope is to build a collection of small items that members enjoy and can purchase easily. I'll also be focusing on developing some new health-conscious baked goods using ingredients such as saffron oil, whole grains, and chia seeds, and furthering our gluten-free, sugar-free, and dairy-free offerings. Let me know what you think, and feel free to offer your own flavor musings. December 6 RED HOT JUBILEE Celebrate the WAC's 84th anniversary at the biggest party of the year. We'll have live entertainment, fabulous drinks and dining selections, a Grand Prize giveaway, and three floors of festivities. December 14–15 SANTA PHOTOS Get your photo taken in the Johnson Lobby Lounge with our special guest from the North Pole. CHILDREN'S HOLIDAY SHOWS December 14 December 15 Crystal Ballroom Noble Room Le Petit Nutcracker A Christmas Carol December 1 3 & 20 HOLIDAY SHOPPERS TEAS Treat yourself to a delicious afternoon and relax with friends over tea and goodies in the Crystal Ballroom. December 25 DINE LIKE DICKENS Join us at Torchy's for a Victorian Christmas feast with carolers as well as dinner and dessert buffets. December 31 NEW YEAR'S EVE PARTY Our last and most colorful celebration of the year in the Crystal Ballroom. —Pastry Chef Lori Masaki came to the WAC from Crush. Send her feedback through WAC Listens at waclistens.com or reach her directly at lmasaki@wac.net. NOVEMBER / DECEMBER 2013 | Washington Athletic Club Magazine | 13

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