Issue link: http://www.wacmagazine.com/i/484756
A la Carte By Eric Floyd, WAC Executive Chef M ay means Barbecue Month at the WAC. is year, we're expanding our offerings on a global scale. Some of you know that I spent a few years living in the South—Alabama, South Carolina, and Georgia— and that my love for barbecue is stronger than it ever would have been without that experience. Others might recall my stories of learning to love ethnic foods during my upbringing in Los Angeles. What do these two life experiences have to do with Barbecue Month at the WAC? When you put them together you begin to understand why I wanted to bring an international flavor to the grill this spring. Here's what you can expect at Torchy's and Hagerty's as we move through the month of May. Mexico and Argentina Latino cooking remains a favorite of mine, and Mexico and Argentina are two of the best Spanish-speaking nations when it comes to barbecue. e regional dishes in both countries vary dramatically, but they almost all have three things in common—meat, smoke and fire! Argentinean asado utilizes large slabs of meat, slow- cooked over an open fire and traditionally served with chimichurri sauce for dipping. We'll feature this style of barbecue as well as various types from Mexico. Carne asada, tacos al pastor, and carnitas will all visit the WAC menus, as well as grilled street tacos, tostadas, and tortas (a type of Mexican sandwich). The Philippines Lechón, a slow-roasted pork, will highlight the second week of May. Skewers of lechón will be served with a traditional dipping sauce known as Mang Tomas. Crispy, tender chucks of pork dipped in the sweet Mang Tomas sauce are heavenly. We'll pair the mouthwatering pork with stir-fry using cellophane noodles and wonderful rice dishes. Korea In week three, our jet-setting Barbecue Month takes us north across the East China Sea to Korea. Kalbi short ribs will be a main feature as well as beef bulgogi. We'll offer preparations with traditional Korean side dishes as well as house-made kimchees. Our sweet-and- spicy barbecue short ribs are sure to keep you coming back. We'll also offer some playful combinations of Korean and Mexican barbecue. One of the unique dishes created in the WAC kitchen is kalbi rib tacos with five-pepper garlic rice and house-made scallion kimchee. To … die … for! Home sweet home Last but not least, we come home. Our final-week barbecue blowout will finish the month with a bang. Look for WAC-member favorites, including caramel honey baby back ribs, North Carolina pulled-pork sliders, and our famous triple-wood-smoked prime rib. Whatever you do, take some time this May to visit Torchy's and Hagerty's and enjoy some barbecue treasures from around the world. We look forward to grilling up something you'll love. Barbecue Month goes global Around the world in meaty dishes L U K E R U TA N ( 4 ) 12 | Washington Athletic Club Magazine | APRIL / MAY 2015