16 WAC Magazine | wac.net
taste
barbecue / seafood
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11th Annual
Taste Washington
Winemaker Dinner
Saturday, March 25
Grill time!
Barbecue Month is underway at
the WAC! Celebrate grilled and
smoked dishes from around the
world through the end of May. Steak
tacos, tandoori salmon salad, and
Jamaican jerk chicken are just a few
of the seasonal items you'll find
around the Club. You can also bring
the barbecued goodness home with
Chef Eric's special BBQ rub, sold in
the WAC Café for a limited time.
Summer is seafood season
Get your fix with Seafood Month
specials and events all June and
July. Northwest-inspired cioppino,
ahi poke salad, and New Orleans
barbecue shrimp are just a few
items on our seasonal seafood
menu. You can also crack into crab
at our annual Crab Feast on Friday,
June 2, in Torchy's. Enjoy all-you-
can-eat Dungeness crab, chowder,
and more. And reserve now for our
popular Father's Day weekend
Lobsterfest, this year June 17–18.
Eighty finely dressed attendees sipped
and savored the best of Washington's
emerging varietals at this year's Wine-
maker Dinner in the Crystal Ballroom.
Old World vintages grown on the banks
of the Columbia River and elsewhere in
our state drew rave reviews and paired
perfectly with a multi-course meal
presented by WAC Executive Chef Eric
Floyd and guests.
wac.net/winemaker-dinner-2017
wac.net/crab-feast
wac.net/lobsterfest
Copper River salmon
Copper River salmon, straight from
the icy waters of south-central Alas-
ka, appears on the Club's menus for
a limited time in mid-May. Watch for
specials featuring this wild-caught
salmon, a traditional Pacific North-
west treat.
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