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Celebrate MOM!

Plenty of places all around the LOOP are springing back with delicious Mothers Day brunch service!

Be sure to call ahead for both reservations and full details.

Here are some places you'll want to leave an extra notch on your belt to dine and enjoy!

KOKOPELLI GRILL 

Join Michael and Candy of Port Angeles' Kokopelli Grill / Hook & Line Pub for a southern twist on Mothers Day Brunch! Some of their drool-worthy specials include:
  • Halibut Croquettes (Served on a bed of wilted arugula, two poached eggs, hollandaise and southwest home fries)
  • Low Country Shrimp and Grits (Made with Andouille sausage, 2 fried eggs, southwest home fries and toast or biscuit)
  • More!  Full menu


Strawberries at Brunch for Mother's Day at Westport Winery
 
Westport Winery’s Sea Glass Grill has created a special Mother’s Day Brunch for Sunday, May 8, from 11am to 6pm. The special includes your choice of either
  • Coastal Quiche with smoked salmon, goat cheese, and dill or the signature
  • Cougar Gold Quiche with ham, bacon, and chives. These will be served with blueberry streusel coffee cake, pork link sausages, and chocolate-dipped strawberries.
  • Guests are welcome to order from the regular menu all day.
Make your reservations today by calling 360-648-2224 to book your family celebration at Washington’s Winery of the Year!
 
Westport Winery Mothers Day!

 


Expanded Spring Tasting Hours & Mothers Day
 
With the warmer spring weather, Stottle Winery has expanded its Hoodsport tasting hours to Friday - Sunday 11 am-5 pm. Join us on Mothers day weekend for a bonus taste for all moms with any standard tasting. Conveniently located right on Hwy 101 in downtown Hoodsport on the Hood Canal. Call ahead as reservations are recommended on weekends, 360-877-2247.
 

Stollle Winery

 

 

 

 

Easter Brunch Bounty!

Just some of the growing list of Easter Brunch offerings, serving up the YUM! for you and yours this Easter

 

 
 
Easter Brunch is Back!
 
The Fireside Restaurant, Resort at Port Ludlow 
is pleased to be hosting Easter Brunch! Sunday, April 17, 2022 Buffet Style Brunch • Offered from 11 a.m. to 2 p.m. Adults ~ $49 | Children ages 6 to 12 ~ $19 (Children five and under are free.)
 
Full Details
 
 
 
 
Easter Brunch in the Sea Glass Grill
 
While Westport Wineries Sea Glass Grill is known for their Cougar Gold Quiche, Easter Sunday is when they bring out some of our other favorite quiche recipes! Make your reservations by calling 360-648-2224 for seating between 11am and 6pm.
You can enjoy wine and spirit tasting across 15-acres of display gardens that are free to enjoy daily. There is a children's garden with a maze and a musical fence, wizard chess, petanque, disc golf, pitch and putt golf, two labyrinths, 60 outdoor sculptures and over 100 interpretive signs.  Plan a visit to the 2022 Washington Winery of the Year by Great Northwest Wine magazine!
 
Westport Winery Garden Resort 
 
Other April specials around the LOOP are served up in our "Fresh Sheet" monthly to your inbox. Read the rest of April's details and be sure to subscribe to the monthly Fresh Sheet! 
 

Washington Wine License Plate

With just days remaining in the current Washington State Legislative Session, Olympic Culinary Loop, in partnership with the Washington State Wine Commission, is working with lawmakers in Olympia to create a specialty license plate. If approved, revenue from the plate would be donated to the Washington Tourism Alliance (WTA) to support tourism efforts throughout the state.

As of March 1, 2022 Substitute House Bill 1530 just passed the House of Representatives by a vote of 83-11!

What’s next??? Well, we don't get great wine without having to first crush some grapes...

The bill will have a hearing in the Senate Transportation Committee and then needs to pass the full Senate.  

What do you need to do???

ASAP - Those who have Senators on the Senate Transportation Committee (see below) please email or call your Senators (draft message below) as soon as possible and ask your colleagues to reach out as well. Consider submitting a joint letter with your local wineries.

If your Senator is not on the Transportation Committee you are still encouraged to reach out to them encouraging their support of the bill.  

Senate Transportation Committee:

  • Sen. Liias, Chair marko.liias@leg.wa.gov  (Snohomish Co)
  • Sen. John Lovick john.lovick@leg.wa.gov (Snohomish Co)
  • Sen. Saldaña, Vice Chair Rebecca.saldana@leg.wa.gov (Seattle/South Seattle)
  • Sen. Joe Nguyen joe.nguyen@leg.wa.gov (West Seattle)
  • Sen. Mona Das  mona.das@leg.wa.gov (South Kind Co)
  • Sen. Curtis King, Ranking Member Curtis.king@leg.wa.gov (Yakima)
  • Sen. Annette Cleveland Annette.cleveland@leg.wa.gov (Vancouver)
  • Sen. Brad Hawkins brad.hawkins@leg.wa.gov (Chelan Co)
  • Sen. Jeff Holy jeff.holy@leg.wa.gov (Spokane)
  • Sen. Mike Padden mike.padden@leg.wa.gov (Spokane)
  • Sen. Liz Lovelett liz.lovelett@leg.wa.gov (San Juan Islands)
  • Sen.T’wina Nobles twina.nobles@leg.wa.gov (Pierce Co)
  • Sen. Emily Randall Emily.randall@leg.wa.gov (Kitsap/PierceCo.)
  • Sen. Tim Sheldon tim.sheldon@leg.wa.gov (Kitsap/Mason)
  • Sen. Jeff Wilson jeff.wilson@leg.wa.gov (Long Beach)

 

Draft message - 

Subject: 1530 – WA Wine License Plate – Please Support

Message (feel free to personalize):

Senator,

I am writing to you on behalf of ---- to ask for your support of SHB 1530 which creates Washington Wine License Plates and dedicates the revenue generated to the State of Washington Tourism for marketing purposes. This bill will help with marketing and building back the economic development tourism brings to our local wineries, lodging establishments, restaurants, attractions and main street businesses – all of which have been profoundly negatively impacted by the covid pandemic. Please support SHB 1530. Thank you for considering this request and your ongoing commitment to our community.

 

Cheers!

A Seafood Extravaganza set for Razor Clam & Seafood Fest

After a COVID necessitated pause, the 14th Annual Ocean Shores Razor Clam & Seafood Festival is back for the first time since 2019!

First - the festival has expanded to a 3-day event – Friday, Saturday and Sunday (Friday 12noon-8pm, Saturday 11am-8pm, Sunday 11am-3pm).

Secondly - while the focus will still be the famous razor clam chowder/seafood tastings, they are excited to announce a new partnership with the famous Dungeness Crab & Seafood Festival. CrabFest organizers will be loading their crab kettles and bringing their crab cooks and crew to Ocean Shores.

Combine CrabFest’s 21 years of producing the best crab dinners ever and 14 years of the Razor Clam Festival, it just does not get any better. And it’s all happening on a Clam dig weekend too!

"Clam-o-Bunga!"

Come for the fresh seafood (and other goodies), stay for the live music and browse through the artists in the Vendor Village. If you want to taste the best of the Olympic Peninsula's chowder and seafood, purchase a Tasting Passport at the festival. Online, you can purchase advance tickets for the Fresh Whole Dungeness Crab Dinner and the Crab Eggs Benedict Breakfast. There is no admission charge for the festival which takes place inside and outside the Ocean Shores Convention Center. There will be plenty of seating in an outdoor tent and a comfortable inside space with more food, live music, beverages, and crafts vendors.

 

For more information about the Razor Clam Festival go to: tourismoceanshores.com/razor-clam-and-seafood-festival.

A - smaller sip - of Red Wine, Cider and Chocolate Tour in 2022

Due to the ongoing uncertainty with COVID, there will not be the traditional Red Wine, Cider and Chocolate Tour in 2022 hosted by Olympic Peninsula Wineries Association

The Health Officer for the North Olympic Peninsula Clallam and Jefferson Counties has mandated proof of vaccination for all indoor services. These tours are staffed primarily by volunteers and asking them to be responsible for checking vaccination status as well as risking their health is just not practical nor wise. Providing a completely outdoor setting for the number of people that typically attend our tours in February is also impractical. Please check back here to see what individual wineries may be doing during that time.

Thank you for your patience and understanding.

Now for some GOOD NEWS!

Are hosting a focused - two-weekend - Red Wine & Chocolate Tour!

Holly Jolly Wine Tour

Whether you are local or a visitor to the beautiful Olympic Peninsula Wineries, you don’t want to miss this exciting opportunity to visit some of the oldest wineries in the state, taste some truly outstanding wines and do a little Christmas shopping.  The Holly, Jolly Wine Tour runs from December 3 to December 19.

The days and hours each winery is open vary, e.g. at Olympic Cellars they invited you to join them daily 11 a.m. to 5 p.m. December 3 – 19 for all the fun!.

Purchase your tickets for this tour at one of the participating wineries beginning about November 20 (will link it here as soon as it goes live).  Each ticket costs $50 and is meant to be shared with a friend or loved one.  Each winery is giving you a special discount for tasting, glasses of wine or a special gift valued at $76.

Provide this coupon code: HJWT2021 for $5.00 off your ticket purchase.

ADDITIONAL SPECIALS

Many of the wineries are also offering great deals on wine purchases for your holiday festivities or gift-giving.  For example, at  Camaraderie Cellars they are offering a special Holiday Dinner wine 4-pack for only $99! 

Full details https://www.olympicculinaryloop.com/listings/olympic-peninsula-wineries-association

A New Tradition - SHARING HOLIDAY RECIPE FAVORITES FROM AROUND THE LOOP

The Olympic Culinary Loop has rustled up a special selection of holiday recipes to share with our "Taste Tourists". 

Through the years we've been the recipients of creative holiday drinks featuring libations from our local wineries, cideries, and distilleries. And plenty of famous Olympic Coastal Seafood is featured in everything from Big Game appetizers, to warm and savory soups and entrees. We hope you'll save room for dessert as we have a sampling of sweets too! 

Or maybe cookies from one of our bakeries... or discover a NEW favorite holiday dish to serve and share this time of year.

Enjoy!

The Best Blackberry Pie ever! Kate McDermott - Art of the Pie®

Shared by James Beard cookbook finalist - Art of the Pie® - Kate McDermott, live on the Olympic Culinary Loop's CrabFest Chef's Cooking Demo Stage

where she offered culinary encouragement that "Nobody and ONLY eat seafood! We have to balance our diet with a slice of pie!"

Here is the Best Blackberry Pie Ever recipe she shared on stage, along with the back story of how it was inspired.

In late 2007, I was asked by Saveur Magazine if I might share my Blackberry Pie recipe to be included in The Saveur 10th Annual 100 that was published in February of 2008. Saveur calls that issue their “favorite foods, restaurants, drinks, people, places, and things.” So, believe you me, it was a very big deal and a great honor for me to be included.

The picture of my pie was the magazine’s centerfold…

Best Blackberry Pie Ever

 
You can taste and smell the blackberry briar in this pie.
 
Prep Time1 hr
Cook Time50 mins
Total Time1 hr 50 mins
 
Course: Sweet Pie
Cuisine: American

 Servings: 8

 Author: Kate McDermott-Art of the Pie®

Ingredients

  • 2 1/2 cups plus 1/3 cup flour
  • 9 tbsp.cold butter cut into 8 pieces
  • 8 tbsp. cold rendered leaf lard cut into 8 pieces
  • 1 tsp. kosher salt
  • 6 cups about 1 1/2 lbs blackberries
  • 3/4 cups plus 2 tbsp. sugar
  • 2 tsp. fresh lemon juice
  • A very small grating of nutmeg
  • 1/2 tsp. lemon zest
  • 1 egg white

Instructions

  • Put 2 1/2 cups flour, 8 tbsp. butter, lard, and half of the salt into a large bowl. Using your fingers, blend together until mixture resembles a coarse meal. Sprinkle 10 tbsp. ice-cold water over the mixture; stir gently with a fork until dough comes together. Halve dough; from it into 2 thick discs (my original notes to them called them "chubby" discs), each about 5" wide. Wrap disks separately in plastic wrap; refrigerate for 1 hour.
  • Unwrap 1 dough disk; transfer it to a well-floured surface. Whack it with a rolling pin several times to flatten it out; turn it over and repeat. Roll out dough to form an 11" circle; transfer it to a 9" deep-dish pie pan. (If dough tears and needs mending, dab a little water where it requires patching and "glue" on a piece of dough.) Cover with plastic wrap and refrigerate.
  • Arrange a baking sheet on lower rack of oven; heat to 425F. Put berries, 3/4 cup sugar, lemon juice, zest, nutmeg, remaining flour, and salt into a bowl. Using a wooden spoon, mash gently to make a textured filling; pour into chilled crust; dot with remaining butter; set aside.
  • Beat egg white and 1 tbsp. water together in a bowl; set aside. Roll out remaining dough disk into an 11" circle; cut into 3/4"-wide strips. Arrange strips over pie in a lattice pattern; trim excess dough and crimp edges of pie. Brush crust with egg mixture; sprinkle with remaining sugar. Bake on the middle rack of the oven until crust is just golden, about 15 minutes. Reduce heat to 350F; bake until golden brown and bubbling, about 30 minutes more. Let cool before serving.

 

Notes

In the Fall of 2007 Liz Pearson, Saveur Magazine's kitchen director, emailed these words to Kate after she tested her recipe out..."I can't get over the crust--it's certainly the best one we've ever tested in the kitchen. It will also be the one I use at home from now on! It's rare that we receive recipes that are so delicious and accurate on the first try. I can't thank you enough, Kate!"
 

Chef Dan’s Cranberry Relish - From the Inn at Port Ludlow kitchen to yours!

Port Ludlow's Chef Dan’s Cranberry Relish is SOOOO popular, (they sold out Thanksgiving 2015 with over 200 lucky guests!),  he's been kind enough to share this recipe cranberryrelishIngredients:

  • 1 pound fresh cranberries
  • 2 oranges – zest and save the juice
  • 1 cinnamon stick
  • 2 whole cloves Olive oil
  • 2 cups sugar

Directions: Combine cranberries, orange zest, cinnamon stick, cloves and toss well in olive oil.

Coat entire mixture with sugar. Place mixture on a sheet pan and roast at 450 degrees for 10 minutes. Scrape mixture into a bowl.

Squeeze orange juice over the mixture and serve.

Yum! Better yet, let Chef Dan cook for you!

Book your next year-round feast at the Resort's Fireside Restauranthttp://portludlowresort.com/2015/12/03/from-our-kitchen-to-yours-chef-dans-cranberry-relish/