Issue link: http://www.wacmagazine.com/i/997709
14 WAC Magazine | wac.net A small spoonful of tobiko takes oysters to a new level in the WAC kitchen. u Grilled Seafood A Summer Sandwich Wine Award Cocktail Corner Taste By Eric Floyd, WAC Executive Chef Nothing in the culinary world evokes more passion in me than barbecue. is year at the WAC, our barbecue spe- cials will land on our menus in July and August. e timing is perfect! Nothing says summertime quite as well as slow- smoked meats and seafood. Our traditional barbecue specials will sizzle all summer long. We're also adding some new dishes built around seafood, starting with Northwest royalty—wild Alaska king salmon. When smoking salmon, my go-to choice is alderwood. ese planks work wonderfully in our large cook shack smoker and deliver a woody taste native to the region. We'll also be preparing diver scallops from Boston. ese beauties are wonder- fully sweet. Touched with a bit of apple- wood smoke, they melt in your mouth. Meanwhile, our Alaska calamari, served with tamarind and grilled pineapple, will spike your taste buds with their combina- tion of tenderness and spice. en there's the shellfish! Northwest clams and mussels can't be beat. We smoke these ocean jewels with cedar and then toss them in house-smoked butter, boatloads of fresh herbs, and perfectly roasted peppers. But I saved the best for last. is year, we'll feature different variations of oysters, each cracked, loaded with herb butter, and grilled over the open flame. Topped with some spicy tobiko (flying fish caviar) and micro-greens, this is one of my all-time seafood favorites. I hope to see you trolling the WAC restaurants soon. From sea to shining … grill This summer, seafood is the star on the barbecue O L I V I A B R E N T ( 2 ) wac.net/barbecue