WAC Magazine

July 2012

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{a la carte} By Sara A. Williams, Restaurant Manager A toast to Steak Month G early on to appreciate where food comes from. Along with fishing for steelhead and salmon on the Columbia River, we always had cattle on our land. Every year my parents would purchase five Holstein steers. One of the greatest lessons my parents taught me was rowing up in a rural town in the southern part of Washington state allowed me to experience all the benefits of the Northwest. It also helped me learn to be respectful of the animals we raised. Organic and sus- tainable food was part of my childhood. As an adult I have taken these lessons and integrated them into my career in the food and beverage industry. I have had the privilege to learn from and work with some of the most amazing producers in the state. Delicious meals begin at the source—here and abroad When I joined the WAC, I was ecstatic to learn about some of the promotions we have each summer, especially Steak Month, which happens each July. Working in partner- ship with Double R Ranch, a legendary producer, the WAC provides our members some of the best beef you'll ever taste. Located on more than 50,000 acres in the Okanagan region of Washington state, Double R Ranch was named for founder Robert Reholtz Sr. His vision and commit- ment focused on animal well-being and environmental stewardship, both of which continue on the ranch today. Because another one of my passions happens to be wine, when I think about steak I can't help but think about wine, too. As my rule of thumb, when eating steak I want a full-bodied red wine, as beef is heavy and flavorful. The most traditional pairings are Cabernet Sauvignon and Syrah, but I often choose the unconventional route instead. For me, Châteauneuf-du-Pape is my steak favorite. Of- ten high in alcohol, this Southern Rhône wine is typically made up of Grenache, Mourvèdre, Cinsault and Syrah. These wines tend to be spicy and earthy with gamy flavors and subtle touches of tar and leather. My personal favorite is Coudoulet de Beaucastel, Cotes-du-Rhone. With more than 30 years of continuous organic culture—and con- sidered the baby Beaucastel—Chateau Coudoulet blends its wines wonderfully. The wine shows color that is bright and lively with great depth. The WAC wine list offers the 2004 and 2005 vintages, and I highly recommend them. When it comes to food and wine, it's great to know where they come from and the practices used to create the final products. For me, it's also nice to know that the values I grew up with resonate so prevalently here at the WAC. With that, a toast to Steak Month and to all those produc- ers who help bring this Club the very best. Working in partnership with Double R Ranch, a legendary producer, the WAC provides our members some of the best beef you'll ever taste. 12 | Washington Athletic Club Magazine | JULY 2012 JOHN GRANEN

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