Issue link: http://www.wacmagazine.com/i/721677
12 | Washington Athletic Club Magazine | SEPTEMBER / OCTOBER 2016 { dining guide } By Eric Floyd, WAC Executive Chef e leaves are turning colors, the air is crisp, and the days suddenly seem shorter. It could only mean one thing. Oktoberfest is on its way! is September and October, our restaurants will feature some great German-inspired specials. Many of them will involve Uli's Famous Sausage. If you don't know Uli, allow me to introduce you. Born and raised in Germany, Uli Lengenberg perfected his sausage-making skills while living and working in Taipei, Taiwan. He's a magician with the spices, and his ability to create unique flavors puts his sausage in rare company. I became a fan of Uli's after my first trip to his shop in Pike Place Market. Uli loves great food, and he also loves motorcycles. In other words, he's my kind of guy. He also has the ultimate motorcycle accessory—a handlebar mustache. e best time to try one of Uli's sausages is September 17 through October 3. at's when we'll be running our Oktoberfest specials, including a healthy dose of Uli's sausage and, yes, beer. Meet Uli Seattle's sausage king is a harvest season highlight You'll find great seasonal offerings all fall in Torchy's and Hager- ty's. In addition to tasting great, Uli's sausage is made without antibiotics, hormones or fillers. It's just great meat spiced and smoked to perfection. is season in the WAC restaurants, also look for dishes featuring apples, squash, heirloom tomatoes, rainbow carrots, and Alaska weathervane scallops. Take some time and enjoy the bounty. is is, after all, harvest season. Eric Floyd and Uli Lengenberg at Uli's in Pike Place Market E M I LY R A S I N S K I ( 4 )