Happy (new) hour!

Enjoy our latest take on New American cuisine.

Eric Floyd WAC Executive ChefBy Eric Floyd, Executive Chef

Everybody loves a deal. All the better when it’s a great deal on delicious food! Enter happy hour at the WAC. We recently introduced some new happy hour cuisine
I’m sure you’re going to love. These full-flavored plates pair wonderfully with a beer, glass of wine, or a cocktail.

When designing this menu, we looked for a selection of meat and meatless options as well as a mix of food styles. While our red-eye poutine derives inspiration from a Quebec classic, our New York strip steak yakitori with kimchi fried rice draws on Korean culture. If those two dishes sound great but you’re not sure what they are exactly, read on!

Our red-eye poutine includes burratta (Italian cow’s milk cheese), red-eye gravy (made from the drippings of fried ham and coffee), and smoked ham hocks, all served over fries.
The strip steak, meanwhile, offers a skewered cut of tender beef served with fermented cabbage and radishes as well as fried rice. Whenever you read “yakitori,” you should think skewered, while kimchi is a Korean staple made from a variety of fermented veggie options, almost always including cabbage.

—Discover our new happy hour menu. Now served in Hagerty’s—

This diverse mix of cultures in just two of our new dishes pushes forward our New American approach to cuisine. In essence, “New American” is any cuisine that combines elements and ingredients from a variety of other cuisines. Put another way, it’s fusion.

Also on our new happy hour menu:

  • Asian cucumber salad;
  • Bone marrow pipe;
  • Fried chicken sandwich;
  • Cauliflower tempura;
  • Curried mussels; and
  • Pulled pork sliders.

I’m especially excited about the curried mussels, perfect for a cold winter’s night. You can prepare these at home yourself using the following recipe:

Thai basil curried mussels


  • 2 pounds fresh mussels
  • ¼ cup yellow curry paste
  • 3 cans coconut milk (13 ounces each)
  • 3 T. fish sauce
  • ¼ cup white sugar
  • 1 ½ cups sliced bamboo shoots, drained
  • ½ red bell pepper, julienned
  • ½ green bell pepper, julienned
  • ½ small sweet onion, chopped
  • 1 cup pineapple chunks, drained
  • ½ cup chopped Thai basil


Clean mussels under cold water, removing their beards.

In a bowl, whisk together curry paste and one can of coconut milk. Transfer to a wok and mix in remaining coconut milk, mussels, fish sauce, sugar, and bamboo shoots. Bring to a boil and cook five minutes, until mussels all open.

Mix the bell peppers and onion into the wok. Continue cooking five minutes until peppers are tender. Remove from heat and stir in pineapple. Serve in a bowl and garnish with pineapple wedges and fresh basil.

Recipe serves two.

As published in the January/February 2019 issue of WAC Magazine

—Posted January 4, 2019

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