Issue link: http://www.wacmagazine.com/i/303138
12 | Washington Athletic Club Magazine | MAY 2014 A la Carte By Eric Floyd, Executive Chef BOURBON & BROWN SUGAR BARBECUE SAUCE Makes 2 cups L U K E R U TA N ( 2 ) P assion. Cooking is passion, and I must admit one of my most passionate areas of cooking is barbecue. at means for me May continues to stand as one of the most important months of the year: It's Barbecue Month at the WAC! May also happens to be the home of Seattle Beer Week, which this year takes place May 8–18. I can't think of a better way to celebrate our own Barbecue Month and our citywide Beer Week than to combine the two. So this year, we're going to deviate a little and proclaim it Beer-B-Q Month. Beer is another subject that gets my culinary passion boiling. As warmer weather settles over the city, I start dreaming of ice-cold, frosty mugs filled with delicious brews and paired with amazing barbecue. It's what drives me to create wonderful barbecue selections for our WAC menus. is year, we plan on featuring an array of regional dishes and a bounty of local craft beers. Look for smoked brisket, smoked prime rib, steak chili, and various specialty cuts. We'll also feature many types of heritage pork barbecue, including North Carolina pork shoulder with tangy mustard sauce, tender fall- off-the-bone caramel-honey baby back ribs, and a variety of Uli's gourmet sausages that we'll be smoking in-house. Speaking of our smoker, it will be running nonstop this month. We'll be feeding it wood from alder, hickory and apple trees, to name just a few. And let's not forget about the beer! Does anything go better with barbecue? I think not. Crisp and refreshing lagers, bright and floral India Pale Ales, and deep dark stouts fit the barbecue bill nicely. Along with a diverse selection of local brews, we'll also be putting on a Sierra Nevada Beer Dinner on Wednesday, May 14. e six-station meal will be paired with seasonal selections from this early craft brewer. ough many people don't realize it, a large part of Sierra Nevada's flavor profile comes from the Cascade hops it uses. ose hops are largely grown in Eastern Washington. Our Sierra Nevada Beer Dinner is sure to be an amazing evening with some really great beers and a lot of beer education from the people behind the scenes of this Chico, California, pioneer. I hope you'll find some time to join us. If you miss it, don't worry. We'll be serving up lots of beer and barbecue all month long. —Eric Floyd is the Executive Chef of the Washington Athletic Club. Reach him at 206.464.3081 or efloyd@wac.net. Call Catering at 206.464.3050 to reserve for the Sierra Nevada Beer Dinner. What's better than barbecue? Beer and barbecue, of course Ingredients: 1 cup ketchup ½ cup bourbon 3 Tbsp. brown sugar 3 Tbsp. mild (light) molasses 2 Tbsp. apple cider vinegar 1 Tbsp. red wine vinegar 2 Tbsp. Worcestershire Sauce 1 Tbsp. Dijon mustard 1 ½ tsp. liquid smoke 1 tsp. onion powder 1 tsp. garlic powder ½ tsp. dried crushed red pepper ½ tsp. freshly ground black pepper Preparation: Bring all ingredients to boil in saucepan over medium heat, stirring occasionally. Reduce heat, simmer until sauce is reduced to two cups, stirring often, about 10 minutes.