Issue link: http://www.wacmagazine.com/i/817011
MAY / JUNE 2017 13 taste wine folly / thirsty Thursday O L I V I A B R E N T Preheat oven to 325 degrees. Mix dry ingredients and set aside. Whisk together oil, water, beer, and vanilla. Add dry ingredients to wet ingredients and whisk until smooth. Stir in apple cider vinegar. Add to an 18-inch by 13-inch sheet pan. Bake for 25 minutes. Cut the cake into rounds using a 3½-inch cookie cutter. Step 1: Guinness Stout Cake • 4½ C. all-purpose flour • 1 C. cocoa powder • 3 tsp. baking soda • 1½ tsp. salt • 3 C. sugar Wine-lovers rejoice! If you love wine, you won't want to miss these two great May events at the Club Summer Sips Wine Sale 11 am–7 pm; Friday, May 12 • WAC lobby e season of backyard parties has arrived, and now is the perfect time to stock up on wine that will keep your gatherings abuzz. is event will offer a wide selection of whites and rosés. Vintages from Italy, France, Germany, Austria, and South Africa will be available as well as top choices from Washington and Oregon. Our wine team has carefully chosen each vintage for its flavor profile, uniqueness, and value. Whether you like your summer sips dry or sweet, you're sure to find something you—and your friends—will love. Wine Folly with Madeline Puckette 6–8 pm; Friday, May 26 • Crystal Ballroom Meet Wine Folly's Madeline Puckette. With countless varietals and regions vying for your precious wine-drinking time, how do you find vintages you're sure to enjoy? Join the irrepressible personality behind Wine Folly and the author of Wine Folly: e Essential Guide to Wine for a seminar that will have you confidently navigating wine lists in no time. As an added bonus, you'll get to hang with a woman who loves drinking wine even more than you do—or have you tried Riesling with Cap'n Crunch? Event includes tasting of five wines and an opportunity to purchase a signed copy of Wine Folly. Reserve through Catering at 206.464.3050 or hpark@wac.net; $75. Thirsty Thursdays Complimentary wine tastings take place 5–7 pm on the first Thursday of most months in the WAC lobby. Join us May 4 and June 1 for select pours and light appetizers. wac.net/food-beverage-events • 1½ C. vegetable oil • 3 C. cold water • ½ C. Guinness beer • 2 T. vanilla extract • 6 T. apple cider vinegar Heat beer and three-quarters cup sugar until the sugar dissolves. Mix eggs and four tablespoons sugar. Slowly add warm beer mixture to egg mixture. Cook over medium heat until thick, stirring constantly. Remove from heat, add butter and mix until fully incorporated. Chill curd for eight hours. Step 2: Guinness Curd • 1¾ C. Guinness beer • ¾ C. + 4 T. sugar • 6 eggs • ½ C. butter Whip cream to soft peaks and fold in curd. Step 3: Guinness Mousse • 1 C. Guinness curd • 1½ C. cream Chocolate Wrap (for Step 4) • 2 C. baking chocolate (buy baking chocolate that contains cocoa butter) Step 4: Cake Assembly Line the inside of a 3½-inch by 1½-inch PVC pipe with a 2½-inch-tall acetate sheet. Place cake inside pipe, add curd layer, and top with mousse. Chill for eight hours in the freezer. Remove cake from PVC pipe and peel off acetate sheet. Melt chocolate over low heat. Spread melted chocolate on a clean layer of acetate and wrap around the cake. Work carefully as you only get one shot at putting on the chocolate. Return to freezer for five hours. Remove final acetate sheet before serving.