LET'S GET SMART ABOUT PLASTIC POLLUTION.
During this time of concern and extra caution, we lift up the nimble and always creative partners around the Olympic Culinary Loop who have operationally pivoted in order to continue to keep their great staff employed and to continue to serve you delicious Olympic Coastal Cusine.
Simply open the OlympicCulinaryLoop.com website, travel to the "Search The LOOP" toolbar, and search by any of these newly added "Types"
- Home Delivery
- Gift Certificate
- Operational "Pause"
More listings are being added daily as we continue to keep spreading factual information and hope.
Stay well and wash your hands!
Keep Calm and Feast On
As most of you know, the COVID-19 pandemic has dramatically impacted the food, hospitality and tourism industries. The drop in travel continues to take its toll on local businesses that rely on revenue generated by dining and tourism.
While we urge you to take every necessary precaution against spreading the infection, we'd also encourage you to do your best to support local businesses during this difficult time. Consider a stay-cation in your region and visit or enjoy curb-side or YUMMY take-out offerings from your favorite LOOP restaurants, such as Nourish Sequim, Old Alcohol Plant, Ajax Cafe, Tedesco's Italian Fresh, Coyote BBQ PUB, Port Townsend Food Co-op and others. If dining isn't an option, stop by and lend an ear. If you need inspiration, we're here to help.
We are all in this together. Supporting small businesses who support our local farmers and producers during this difficult time is really important.
Stay safe friends,
The Olympic Peninsula Culinary Loop team
A full room recently gathered to honor and applauded all the present and current Founding Members of the Olympic Culinary Loop.
With national averages for the average lifespan of a restaurant at five years and by some estimates, up to 60 percent of new ones failing within their first year, it is a testimony to these culinary pioneers of the Olympic Peninsula!
Olympic Culinary Loop Founders being awarded, (Left to Right; out of picture Dane Murphy - Lake Quinault Lodge; Casey Scott - Lake Crescent Lodge; Sarah McHugh - Fireside Restaurant – Port Ludlow; Kristan McCary - Ajax Café; Sage Coy - Finnriver Farm & Cidery; Lisa Martin - Olympic Cellars Winery; Jess & Sarah Owens + Ronald Wisner - Ocean Crest Resort; Julie McCulloch - Elevated Ice Cream & Candy Store; Vicki Corson - Camaraderie Cellars; and Steve Shively - Olympic Culinary Loop. Not pictured Christina Pivarnik - City of Port Townsend; and Neil Conklin - Bella Italia)
Additional founding - and on-going - marketing partners of the Olympic Culinary Loop include: Alpenfire, Alder Wood Bistro, Nash’s, Michael’s NW Seafood & Steakhouse, Kalaloch Lodge, Pan d’Amore, and Westport Winery
Also recognized were a number of OCL's Founding Board members, including the late Diane Schostack who, while Executive Director of Olympic Peninsula Tourism Commission, helped navigate the formation and state-level seed grant funding for the OCL Association.
Current and continuing OCL Board members recognized included Christina Pivarnik, outgoing marketing contractor for the City of Port Townsend, Bella Italia's Neil Conklin, and Steve Shively, formerly of Fort Worden, now serving as OCL's Marketing and Sales Director.
Celebrating a decade of inviting Taste Tourist to explore and "eat their way around the LOOP", the Olympic Culinary Loop is a model marketing and membership association dedicated to celebrating the natural bounty of Olympic Coast Cusine and every personality behind their label or practicing their artistry in restaurants, farm stands, fields and hospitality venues around the LOOP.
Attendees were filled with fine food, wonderful networking, and inspirational takeaways aimed at identifying and building upon each individual's own authentic strengths.
PowerPoint presentations - Presenter contact information:
- Olympic Peninsula Tourism Commission Highlights - Marsha Massey, OPTC
- The State of State Tourism - Mike Moe, Washington Tourism Alliance
- Introduction to Podcasts for Storytelling - Tina Nole and Joelle Nole, Larj Media
Lunch & Learn: Nurturing Authentic Growth During Seasons of Change:
We have traveled the LOOP hosting qualifying tasting events throughout the year. Local winners advanced to the grand event in Port Angeles (October 13, 2019) where the newly crowned Olympic Peninsula Seafood Chowder was identified by a panel of judges, scoring each entry on merits Appeal, Creativity and overall Popularity.
The Chef of our Official Olympic Peninsula Seafood Chowder is Chef ("Captain") Ronald Wisner of Moclip's Ocean Crest Resort - who presented an Olympic Peninsula seafood chowder with Razor Clams, Crab, and Shrimp. YUM! Judges award Chef Wisner a total of 375 of 400 possible points.
As one judge, well stated; "Any, and all, of these five finalists would deliciously represent our Olympic Coast Cusine. We simply couldn't go wrong with any of them!"
We agree! We invite restaurants and home cooks alike to download the recipe and cook up a bowl of THE Official Olympic Peninsula Seafood Chowder. And we encourage diners to ask their local restaurant to add THE Official Olympic Peninsula Seafood Chowder to their menus, thanks to Chef Ronald Wisner. Enjoy!
More details at: https://www.olympicculinaryloop.com/eat
Join the Olympic Peninsula Tourism Commission and Olympic Culinary Loop Tuesday, October 22, for a full day of celebration! Featuring the Ten-Year birthday celebration of Olympic Culinary Loop, and an inspirational and interactive session of looking back on the successes of this past tourism season as we are all challenged to authentically plan ahead by our Jamestown S’Klallam Tribal host's strategic commitment to "Plan through the lens of the next seven generations".
- OPTC Breakfast Briefing - 8:00 Continental Breakfast & Networking, 9AM - 11:30AM Symposium (tickets $12)
- OCL "Lunch & Learn" - 12 - 1:30PM (tickets $28, OCL members old or new save $5)
- Totem Tour & Networking - 2:00PM - 4:00PM (Free, but limited tickets are - required)
- Social Hour - No-Host mixer, 4:30PM - 6:00PM (Free ticket - RSVP requested)
A year-long effort to find the quintessential Olympic Peninsula Chowder will culminate at this weekend’s Dungeness Crab & Seafood Festival.
The 18th annual CrabFest — scheduled for Friday, Saturday and Sunday at City Pier and in the parking lot of the Red Lion Hotel at 221 Lincoln St. — will host this year Olympic Culinary Loop’s final chapter in finding and honoring the seafood chowder that best exemplifies the Olympic Peninsula.
“We’ve been slurping chowder all year long,” said Steve Shively, the Olympic Culinary Loop’s communications director.
The judging of the champion chowder will be at about 3:30 p.m. Sunday in the Front Street Gateway Center Pavilion.
“No longer will the Pacific Northwest-minded foodies be limited in their ordering to chowders named ‘New England,’ ‘Manhattan,’ or seafood Cioppino hailing from San Francisco, or to Jambalaya influenced by Louisiana,” Olympic Culinary Loop's Shively said. “Once crowned, the winning Olympic Peninsula Chowder is destined to be on menus and taste buds from coast to coast” .
The chowder championship is one of many foodie events planned for CrabFest.
The main event is the crab dinner fest. More than eight tons of Dungeness crab pulled from local waters will be delivered to the plates of festivalgoers in the Crab Central tent all three days. The crab will be served with fresh corn and cole slaw.
Tickets for the full Crab meal are $30 and can be purchased in advance at CrabFestival.org. Military personnel with current active ID will pay $26 for a special crab dinner all weekend and receive 10 percent off on merchandise. Special discounts for Friday and Sunday Crab Dinner tickets can be found online.
Inside Crab Central - and out along the pier - will be other restaurant booths, adult beverages and live music.
Olympic Culinary Loop again produces and presents celebrated Northwest chefs providing cooking demonstrations on the Gateway Center Chef Demonstration Stage from 11 a.m. to 5 p.m. Saturday and from 11:30 a.m. to 3:45 p.m. Sunday.
Featured chefs include pie maker and author Kate McDermott of Port Angeles, who will offer a demonstration Saturday, and “Wild” Bill Ranniger, corporate executive chef for Duke’s Chowder Houses, of Seattle, who take the stage Saturday to reveal the secrets of creating Tempting Thai Ginger Cod in a Coconut Milk Broth and return again at 11:30 a.m. Sunday to prepare Pan-Seared Wild Alaska Salmon.
McDermott’s cookbook, “Art of the Pie: A Practical Guide to Homemade Crusts, Fillings, and Life,” was nominated for a 2017 James Beard Award in Baking and Desserts. In 2018, she released her second cookbook, “Home Cooking.”
McDermott will sign copies of both her books after her Saturday presentation.
Ranniger began his tenure with Duke’s as a chef in 1995, then rose through the ranks from general manager to regional manager to executive chef, a position he has held for the past 15 years.
With restaurateur Duke Moscrip, Ranninger co-authored the 2016 cookbook, “As Wild As It Gets … Duke’s Secret Sustainable Seafood Recipes.”
For more information, see CrabFestival.org, email info@OlympicCulinaryLoop.com call 360-877-4332.
Featuring the Ten-Year birthday celebration of Olympic Culinary Loop, and an inspirational and interactive session of looking back on the successes of this past tourism season as we are all challenged to authentically plan ahead by our Jamestown S’Klallam Tribal host's strategic commitment to "Plan through the lens of the next seven generations".