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{a la carte} Hello, Seafood Month! O By Eric Floyd, Executive Chef When June arrives, it's time to dive in WAC, in conjunction with our partners at Anthony's Seafood, we celebrate the delicious fresh seafood from the crisp clean waters of the Pacific Northwest. By working closely with Anthony's fish buyer Tim Ferleman, we bring you the absolute best seafood of the spring. That's step one. nce again, we arrive at my favorite time of the year: Seafood Month. Each June, here at the The second behind-the-scenes step takes place in the kitchen, where our team uses the freshest ingredients in creative and sustainable ways. This year, we're creating exciting new offerings based on a refined Northwest approach. We offer something for every palate. As an example, utilizing wonderful Alaskan wild salmon, we create daily specials that feature this amazing fish. Not only does it taste delicious, but it's also full of heart-healthy omega-3 fatty acids. The wild runs out of Alaskan rivers provide some of the most sought after salmon in the world. At Torchy's, we feature wild sockeye and chinook, and we always celebrate the arrival of the famous Copper River salmon. Known for its high fat content, this is our favorite salmon to prepare. Be sure to experience its wonderful flavor and texture in our Seafood Month specials. If you want to try something other than salmon, consider our ahi tuna, another crowd favorite. Whether it's our pepper-crusted ahi tacos or the sesame-seared ahi tuna salad, you can't go wrong. And let's not forget Alaskan halibut. Smoked with alder and cherry, crusted with sea salt and peppercorn, this white fish delivers flavor and texture you won't soon forget. With so many ways to prepare so many different types of seafood, our goal is to provide you plenty of options. That said, make sure to try some of the amazing shellfish available at the WAC. Fresh Dungeness crab, Pacific prawns, local oysters, mussels and clams can all be found in our kitchens and on our menus. Try some Kumamoto oysters with lemon grass gelée served with a sweet chili and an Absolute Peppar vodka chilled cocktail. Or taste a chipotle-spiced Fanny Bay oyster shooter with an ancho chili Bloody Mary. SALMON Grilled Rosemary 4–6 oz wild salmon Rub salmon with finely chopped rosemary and grill to medium-rare Butternut squash broth 6 cups diced roasted butternut squash 3½ cups chicken stock ½ tbsp roasted garlic 1 cup white wine ½ cup apple cider of cream. If you're like me, you'll take just about any excuse to dive in to some delicious seafood. During June, we make it easy. 12 | Washington Athletic Club Magazine | MAY / JUNE 2012 We also feature our signature Dungeness crab cakes with seasonal preparations, including a northwest crab cake eggs Benedict, a favorite of many around the Club. And don't forget a bowl of our Dungeness crab bisque. We roast our crabs fresh to create our classic bisque, infused with aged sherry and a touch ¼ cup apple cider vinegar ½ tsp nutmeg ½ tsp curry powder ½ tsp chili flakes ½ tbsp chopped ginger salt and pepper to taste Purée all together; serve 3 oz per person Bloomsdale spinach ½ to 1 cup spinach 1 oz butter 1 clove garlic Fresh lemon juice to flavor 2 oz fried purple yam chips Sauté spinach, butter, garlic and lemon juice. Garnish with yam chips. 2 tsp Port Wine Syrup Drizzle over salmon Wine suggestion Lange Estate Pinot Noir Alaskan Salmon Chef Eric offers a tantalizing take on fresh salmon, currently served in Torchy's.