Issue link: http://www.wacmagazine.com/i/842361
12 WAC Magazine | wac.net The WAC's Pepper-Crusted Wild Alaska Halibut served with charred cherry tomatoes and Thumbelina carrots. Try it with a glass of Columbia Valley Sauvignon Blanc. u Seafood Month The WAC's Cioppino Cocktail Corner Taste By Eric Floyd, WAC Executive Chef When I first arrived here some 20 years ago, I walked through Pike Place Market and was amazed by the seafood stands. ere was fresh every- thing—bright red Dungeness crab, gi- gantic scallops, gorgeous indigo mussels, and more clams than I have words to describe. And that's just the beginning. It was a complete sensory overload. Now, every year, I look forward to Seafood Month at the WAC—which actually takes place for two months (June and July). Fresh crab, wild Copper River salmon, and halibut like butter all make their way to the Clubhouse. As I create menu items for Seafood Month I continue to recall my early memories of Pike Place Market. is year, look for robust house-made cioppino (page 14), New Orleans bar- becue shrimp with a Pacific Northwest flair, and a blackened halibut poorboy. And that's just the start. You'll also find our popular ahi poke (page 13). Growing up in Southern California, I ate a lot of poke (poh-kay). In Hawaii, this raw fish salad is oen served as an appetizer. At the WAC, our poke plate is big enough to share or to eat alone as an entrée. e fresher the ahi, the better. We source ours entirely from Anthony's Restaurants, which helps us get the best tuna on the market. Having the proper dressing-to-fish ratio is also important. You really want just enough dressing to coat the fish. is will allow the full flavor of the ahi to shine. Enjoy Seafood Month in Torchy's and Hagerty's. O L I V I A B R E N T The bounty of the sea Enjoy seafood specials throughout July wac.net/seafood-menu