Issue link: http://www.wacmagazine.com/i/519795
12 | Washington Athletic Club Magazine | JUNE / JULY 2015 From sea to shining sea Explore a month of regional dishes during Seafood Month S eafood Month. What other month is more important to a city so rich in seafood history? I have to admit that June is very high on my culinary radar when it comes to creating menus for the WAC. This year we've chosen to take a different approach. We're featuring seafood preparations from regions around the country. That said, we'll start with the great Pacific Northwest. What other region has better seafood than ours? When I moved to Seattle some 15 years ago, I was amazed at the bounty. Our team at the WAC is dedicated to bringing you the best Northwest seafood. Our partnership with Anthony's Restaurants assures that our seafood is sustainably harvested and the freshest in the city. Enjoy Alaska halibut, with firm rich meat that's a perennial favorite of WAC Seafood Month diners. We'll also have some great dishes prepared with the king of Northwest seafood—wild Alaska salmon, especially the famed Copper River variety. As our menus move to other regional seafood specialties, Anthony's will remain our supplier. Our second stop during Seafood Month will be the Northeast. When I create the specials for this region I think of lobster, clam bakes, and seafood stews. We'll highlight this with a wonderfully rich stew full of clams, mussels, lobster and shrimp. Next will be the South, another region steeped in culinary seafood history. I spent a few years living in Alabama, Georgia, and South Carolina, and I have worked in many restaurants that nurtured my respect for Southern cooking. Blackened halibut poorboys, seared halibut étouffée, seafood gumbo, and barbecued shrimp will all be on our specials menu. Last, but not least, we'll return to the West Coast … and a bit beyond. California and Hawaii to be exact. I grew up in Los Angeles and my take on its cuisine is vast. Southern California provides a cultural melting pot of culinary ethnic diversity that I love with all of my heart. Expect fresh halibut ceviche, seared salmon sushi rolls, Pacific prawn tacos, and Ahi tuna poke (my favorite!). As always, we'll also prepare your seafood by special order just the way you like it. It's going to be an exciting month here at the WAC. So stop by and sample all of the wonderful treasures available. A la Carte By Eric Floyd, WAC Executive Chef L U K E R U TA N ( 2 ) Salmon and lobster preparations are some of the highlights of Seafood Month, every June at the WAC.