MAY / JUNE 2018 19
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Well-seasoned
sous chefs
Two new sous chefs recently joined the
WAC kitchen team. Jennifer Buethe
comes to us aer 15 years across the
lake at the Bellevue Club. She brings
strong culinary skills as well as a histo-
ry of leadership and a long background
in the private club industry. "We're
very excited to have her on the team,"
WAC Executive Chef Eric Floyd says.
In addition, Jason Haley was promoted
from lead line cook to morning sous
chef. "Jason has demonstrated excellent
organizational and communication
abilities in addition to first-class culi-
nary skills," Eric says.
Explore our selection of perfect summer whites,
rosés, and sparkling wines from around the world.
Select tastings will also be available. is fun sum-
mer sale is an annual member favorite. Swing by
the lobby from 4:30–7:30 pm on ursday, May 10.
taste
new sous chefs / seafood months
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Lobsterfest
Reserve your table on Father's Day
weekend for our annual Lobsterfest,
Saturday and Sunday, June 16–17.
Enjoy a whole Maine lobster and deli-
cious sides.
wac.net/lobsterfest
Summer Sips
WINE SALE
wac.net/summer-sips
Seafood Months
Sit down to two months of seafood specials this
May and June. Northwest-inspired cioppino, ahi
poke salad, and New Orleans barbecue shrimp are
just a few member favorites returning to our sea-
sonal seafood menu. Meanwhile, keep your taste
buds posted for the first Copper River salmon of
the season. It usually arrives in late May.
