Issue link: http://www.wacmagazine.com/i/546729
8 | Washington Athletic Club Magazine | AUGUST 2015 Memories: 1979 By Dee Sanwick, WAC Historian MANGEZ BIEN Three Seattle-area French chefs led a series of classes on nouvelle cuisine—a movement exemplified by mild seasonings, smaller portions, and simplified preparations. MY TURN The WAC hosted a two-day seminar focused on the challenges faced by women entering their 40th year. Speakers included Seattle women with careers in television, finance, education and fashion. The seminar included lunch and drinks. ENERGY TALK Ruth Sheldon Knowles gave a lecture at the Club on the then- current U.S. energy crisis. A writer and one-time speculative oil driller, Knowles was a world-renowned authority on oil and often traveled internationally. Her lecture was part of a larger series hosted at the WAC to educate members on current events. PHOTO CONTEST The WAC hosted its first members- only photography gallery in the Club auditorium. Member photographers submitted their shots—in black and white and in color—in five categories and competed for a bevy of prizes. WONDERFUL WARDROBES The WAC Associate Women sponsored a lecture on "wardrobe management," given by Seattle fashion entrepreneur John Doyle Bishop. The talk focused on fashion trends and featured a spring and summer collection by Albert Ltd. { BUZZ } A U G U S T | 2 0 1 5 WE'RE SEEKING COMPETITIVE volleyball players to represent the WAC. Top players are invited to try out for a new Club team that will participate in league and tournament play. This is a great opportunity for former high school and college athletes as well as anyone who plays volleyball at a high level. Contact Senior Vice President Athletics, Special Projects & Community Partners Wayne Milner at 206.464.3076 or wmilner@wac.net. Spike the competition! Sustainable! Be sure to like our Facebook page at facebook.com/thewacseattle and follow us on Twitter through @WAC_Editor Sommelier's Selection NEXT TIME YOU'RE IN THE CLUB, make sure to connect your mobile devices with our upgraded 200 megabit-per-second Wi-Fi network. You'll find the high-speed connection ("WACMember") throughout the first nine floors and at the Top of the WAC. Ask a desk attendant in any department for the password or call Member Services, 206.464.3068. HIGH-SPEED WI-FI U S I N G Y O U R C L U B L U K E R U TA N By Robert Long 2013 Substance Cabernet Sauvignon; Columbia Valley, Washington Tasting Notes: This wine, made from 100 percent Cabernet Sauvignon, is unfiltered and "unfined." It is opaque, deep, and rich with black plum, pencil lead, cassis, and tar. The flavor goes on and on, layer upon layer. It is a new style and a very serious—very delicious— Cabernet that will write a new chapter for Washington Cabs. Discovery: The process of "fining" a wine involves adding a filtering agent that helps remove soluble substances. Although the fining process can lead to wines with better clarity, some wine-drinkers consider "unfined" wine to be more authentic and superior in quality with a better mouthfeel. This vintage from winemaker Charles Smith is a blend from the higher-elevation vineyards of Goose Ridge and Frenchman Hills. It was harvested in November and aged in 40 percent to 50 percent new French oak. It rivals wines at three times the price and should last for eight years or longer. Pair with duck leg confit with fiddlehead ferns in Torchy's. —Robert Long is a WAC restaurant manager and WAC Director of Wine. Our restaurants are proudly part of the Smart Catch program. Learn more in the next issue of WAC Magazine.