Food & Wine

Nutrition: New season, new you!
Spring cleaning for your wellness routine By Hannah Dentry, WAC Dietitian The official first day of spring is here! With…
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New Cocktail Club
We’re starting a Cocktail Club! Quarterly events will include paired food and presentations from distillers and mixologists. Get the early…
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Cocktail Corner: Cherry Toddy
Warm up with a cherry  toddy By Peter Christian, Vice President Food & Beverage The word “toddy” comes from the…
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Roasted pesto chicken
Ring in spring with crispy chicken coated with a generous serving of bright green pesto and infused with the flavors…
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Celebrating our state’s winemakers
Enjoy dinner and great wine with some of Washington’s best vintners and vintages By Peter Christian, Vice President Food &…
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Pouring the world of wine
WAC cellar garners top club wine award The WAC recently received the Club Management Association of America’s International Wine Society…
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Wine award
WAC wins “Award of Distinction” The WAC wine program won the annual Award of Distinction from the Club Management Association…
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Cocktail Corner: Barrel-aged Negroni Blanco
A Whidbey Island Negroni By Rose Andres, WAC Bartender Created in Florence, Italy, in 1919, the Negroni is indisputably one…
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Taste Washington 2019
Taste Washington dinner sits atop the WAC’s wine traditions By Peter Christian, Vice President Food & Beverage This year marks…
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Happy (new) hour!
Enjoy our latest take on New American cuisine. By Eric Floyd, Executive Chef Everybody loves a deal. All the…
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Cocktail Corner: The Empress
Introducing the Empress By Rose Andres, WAC Bartender Canada’s iconic Fairmont Empress Hotel opened its doors in 1908. Since then,…
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The food of Jubilee
At this party, the food is half the fun! This year’s Jubilee takes a spin around the culinary world. We…
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Cocktail Corner: The Beautiful
A ‘beautiful’ cocktail By Rose Andres, WAC Bartender The leaves are changing, the temperatureís dropping, and nothing says fall like…
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Slide on over
Burger time. Grass-fed organic patties from Oregon’s Painted Hills Natural Beef mingle with tangy house sauce on this trio of…
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Hungry for business
Above: A polenta square with goat cheese and pickled mushrooms is sure to impress the vegetarians in your group. How to…
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Thanksgiving to go
It wouldn’t be Thanksgiving without great food. This year, let us do the cooking. You set the table. Choose from traditional meals…
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