Issue link: http://www.wacmagazine.com/i/84869
{a la carte} By Eric Floyd, Executive Chef Autumn dishes sure to please O With the changing weather comes a fresh round of seasonal cooking Personally, I love the cool, crisp air familiar at this time of year. With it comes a fresh round of in-season ingredients and an opportunity to get cooking. nce again, our seasons are changing. With the passing of summer, we look forward to fall and everything it brings to the kitchen and dining table. Though it's tempting to jump straight to the holidays, I encourage you to set aside some time to think about the special recipes and menus available between now and then. After all, the seasonality of cuisine is one of the most exciting and interesting aspects of cooking and eating. Here in the Pacific Northwest, we are blessed with a wide variety of ingredients from which to choose each autumn. For many of us, fall flavors, smells and memories are among the most nostalgic feelings we have. Things like pumpkin soup, apple pie and fresh-caught salmon make an early impression on many of those who grow up in our region. At the WAC, we strive to use the freshest available These plates are certain to tickle your palate. They also should satisfy your sustainable sensibilities as we bring a farm-to-table approach to our sourcing and preparation. We'll also feature some new seafood dishes, including blackened shrimp served with blue corn grits, blackberry pomegranate glaze and Bosc pear hash. This take on New Orleans shrimp and grits comes with a Northwest flair and should warm the soul on even the rainiest of Seattle nights. Bosc pear, by the way, is one of those wonderful fall-to-winter fruits typically available from October through April. regional ingredients and to prepare them in ways that satisfy and excite your palate. To that end, we'll soon be preparing seasonal favorites such as Alaskan weathervane scallops with pumpkin raviolis, roasted butternut squash, chanterelle mushrooms, applewood bacon and Marsala brown butter. As fall progresses, we'll look to warm the body with rich hearty ingredients, including locally raised game and poultry, wild mushrooms, and organic boutique root vegetables. prepare in a variety of high-flavored traditional and regional styles. Take, for example, green tea-steeped salmon with maitake and wood ear mushroom duxelles, edamame puree, toasted garlic and a grilled jasmine rice cake. This one will be sure to broaden your autumn culinary imagination while touching on the rich Asian heritage here in the Northwest. As you can see, this is a great time of year to experiment You'll also find wild Alaskan salmon, which we'll in your own kitchen and to swing by ours. Your table awaits. 14 | Washington Athletic Club Magazine | OCTOBER 2012 JOHN GRANEN