WAC Magazine

FEBRUARY | MARCH 2014

Issue link: http://www.wacmagazine.com/i/249166

Contents of this Issue

Navigation

Page 11 of 67

A la Carte BARBARA KINNEY By Eric Floyd, WAC Executive Chef An early taste of spring RAINBOW BEET SALAD WAC menus bloom with the season Beet and goat cheese terrine 3 each (golden beets, candy cane beets, purple beets) Humboldt Fog goat cheese T Roast and cool beets. Peel and slice into coins. Line a bread tray with plastic. Layer alternately with beets and goat cheese until full. (Note: Each cheese layer requires 2 ounces.) Press with a weight equivalent to a full one-gallon jug and leave overnight (very important!). he days are getting longer, and we're beginning to think about spring here at the WAC. What does springtime mean to our kitchens? I think of spring as signifying a new beginning. It's a time to refresh our winter menus with lighter seasonal cuisine. Spring also marks the start of the local farmers market scene. Fresh and local ingredients are the key to bringing more flavors to WAC restaurants, and the coming of spring means that some of our favorite Northwest ingredients sprout. Hyper-local produce especially excites me, including micro-greens, spring lettuce, onions, shoots of all varieties, and a bevy of other fresh foods. It's also an important time to highlight our grass-fed beef program, featuring local beef from Skagit River Ranch and Harlow Cattle Company, which bring wonderful cuts of meat to our plates. Get ready for rib-eye steak, New York strip, and filet mignon. Tasty marbled beef also provides hearty soups and chilies for a quick and delicious fix. We use grass-fed beef that's dry-aged for 28 days and produces a slightly sweet yet rich and full-flavored taste. We'll also be featuring a bone-in rib-eye for two as well as a beef to-go program. This will allow WAC members to take their favorite grassfed beef home with them for their personal grilling pleasure. Now let's talk seafood. Rich in protein and omega-3s, seafood is perfect for welcoming longer days and shaking out the last of the cold weather. Our close partnership with Anthony's Seafood allows us the freshest seafood available in the Northwest. We receive seafood daily, and the freshness and quality shine through. Scallops, rockfish, and Dungeness crab are the big sellers we're using for creative preparations that are sure to please. I also highly recommend oysters harvested from local tide flats. As the frigid winter waters of the Northwest slowly start to warm, the plankton once again start to grow in the bays close to shore, providing an array of food for oysters. The outcome is some of the best oysters in the world—right at our fingertips. I hope you take the time to stop by your WAC restaurants and enjoy the seasonal bounty we have to offer. Most important, happy spring. 12 | Washington Athletic Club Magazine | FEBRUARY / MARCH 2014 Wildflower honey and sherry vinaigrette 1 cup honey 5 shallots ½ cup sherry vinegar ¼ cup Dijon mustard ½ tablespoon chopped thyme 1 cup olive oil Pan fry shallots in small amount of olive oil (not the one cup) until caramelized. Mix into honey. Blend everything except olive oil for two minutes. Slowly drizzle one cup olive oil into dressing while blending. Greens 2 oz. golden squash shoots (per salad) 1 oz. mâche (per salad) 2 oz. vinaigrette (per salad) Toss greens and mâche with vinaigrette and plate with terrine.

Articles in this issue

Archives of this issue

view archives of WAC Magazine - FEBRUARY | MARCH 2014