Issue link: http://www.wacmagazine.com/i/893293
14 WAC Magazine | wac.net Cedar-planked Alaska king salmon with garlic-sautéed pea vines is just one of the New American dishes you'll find at Jubilee. u The Food of Jubilee Monday Night Football Party Cocktail Corner Holiday Dining at the Club Taste Bright green and red shishito peppers jump in a scorching skillet alongside lime halves and sea salt. Put a few on your plate—topped with so goat cheese—and you've begun a global jour- ney through the food of Jubilee. WAC Executive Chef Eric Floyd knows it's not a party without food. Aer all, he's been satisfying hundreds of Jubilee revelers every year for almost two decades. Jubilee 88, set for Friday, December 1, will be no exception. With food stations throughout the Clubhouse, a beautiful and delicious array of dishes will delight partygoers at every turn. Eric and his in-house crew will offer an extensive spread of New American items—from decadent pork tenderloin served with roasted onions, to fresh salmon sided with snappy pea vines, to sweet corn salad served with crema and Cotija cheese (see page 16 for recipe). "I'm really looking forward to this year's menu," Eric says. "We'll have some favorites from years past, but we're also going to surprise you." Rest assured, the always popular sea- food buffet will be on hand. So will late- night breakfast. en again, a couple of new faces behind the scenes might just steal the show. "We've invited some very special culinary guests," Eric says. From Blue Ribbon Cooking comes a full-flavored celebration of Creole food that doubles as a cooking demon- stration. Blue Ribbon owner and WAC member Vanessa Smith loves turning a Nosh your way through the food of Jubilee An international menu flavors the Club's biggest party O L I V I A B R E N T ( 2 )