JANUARY / FEBRUARY 2018 13
taste
wedding planning
"e catering team and the kitchen
team work in close unison," Eric says.
"Our goal is to create the perfect menu."
As important as what you serve, Eric
says, is how you source. "We use local
and sustainable products that are in
season and at the peak of freshness," he
says. "I encourage wedding couples to
choose a menu that reflects the time of
year. at will set a nice tone and give
you prime access to great ingredients at
their peak."
Marrying great food with excellent
service, Katie says, is where the WAC
team thrives. "We offer one of the best
urban wedding venues in Seattle," she
says. "But our food and our service are
just as good!"
wac.net/weddings
More on WAC weddings
See this issue's feature story
starting on page 38.
Tasting parties make it
infinitely easier to choose
your wedding menu. Contact
Catering at catering@wac.net
to schedule a mini-reception,
during which you can sam-
ple the culinary delights we
offer. We're happy to accom-
modate more than just you
and your boo, so invite your
wedding planner, your mom,
friends—anyone whose taste
you value. It's a fun and easy
way to find the perfect dish,
dessert, drinks, and more.
wac.net/wedding-packages
