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Celebrating Legacy Founders

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! 

 

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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

 

Diane Go-West Feb 2014Also 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.  

Visitors are encouraged to plan their visit around the Olympic Culinary Loop, and industry partners are encouraged to participate in collaborative marketing partnerships today

 

 

 

 

Strategies for Authentic Growth Shared

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:

Breakfast Briefing:

Lunch & Learn: Nurturing Authentic Growth During Seasons of Change:

And the Winner Is...

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) IMG-3480where 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!" 

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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

OPTC & OCL - A Collaborative Symposium

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)

Sign-up TODAY!

 

CrabFest to host LOOP's search for champion chowder

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.

OCL Chowder logo Splash-line

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.

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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.”

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For more information, see CrabFestival.org, email info@OlympicCulinaryLoop.com call 360-877-4332.

Celebrate and Learn - OPTC & OCL ... Don't miss a full day of celebration

Join the Olympic Peninsula Tourism Commission and Olympic Culinary Loop on Tuesday, October, 22 for a full day of celebration at Jamestown S’Klallam Tribe's Blyn, WA campus!

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".

Lunch & Learn

Lunch & Learn attendees will be well-fed thanks to full servings of food, wisdom and networking opportunities. Each will leave with actionable and inspirational takeaways aimed at identifying and building upon each individual's own authentic strengths.

Lunch will feature fresh and sustainably sourced delights from the Chef's at 7 Cedars House of Seven Brothers Restaurant as well as the first cup of the recently crowned Official Olympic Peninsula Chowder!

Our buffet line will include THE Olympic Peninsula Clam Chowder (winners recipe), Wild Salmon w/citrus Beurre Blanc, Mediterranean Boneless Chicken Breast (free-range), Au Gratin Potatoes, Locally sourced Vegetable Medley, Dessert

OCL Members save (Only $23 each), and new members - joining the LOOP by October 20 will enjoy Lunch & Learn on us!

 

Come early and stay late!

From 9AM - 6PM on Tuesday October 22, we have numerous events and activities. Full Access tickets start at $35.00

Sign-up today! 

https://culinary.yapsody.com/event/index/469291/celebrate-and-learn-optc-ocl

C‘est si Bon Celebrates 38 Years

C‘est si Bon Marks 38 Years of Loving Service With an Eye To the Future

Reserve Now

Join us September 14 as we celebrate an American Story Beginning in France

C'est si Bon, first established on the Olympic Peninsula on January 1, 1981 celebrates over 38 years of fine food, wine and joyful gatherings with a delicious open house on Saturday, September 14 from 5:00 pm to 9:30 PM at 23 Cedar Park Drive, Port Angeles, WA 98362.

Advance reservations for this not-to-be-missed celebration of both outstanding culinary, but also a salute to Norbert & Michéle are now being accepted.

Norbert and Michéle Juhasz want their local friends to know that their success in establishing one of the first fine French cuisine restaurants in the region is mostly due to your support over the decades.

More details and purchase of advance reservations can be found online.

 

 

 

 

 

Food Traveler 2019

Open your current issue of Northwest Travel & Life Magazine and embark on a delicious journey around Washington’s Olympic Culinary Loop, where seafood, wines, ciders and farm-fresh goodness all come into play.
We love the delicious coincidence that their cover matches our new Culinary Loop MAP too! 
Find Food Traveler 2019 in our July/August issue of Northwest Travel & Life, on newsstands now. Pick-up or order your OCL MAP today!
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"Taste, Tour and Travel Chimacum and the Olympic Culinary Loop"

Thanks to Erin of Sip Northwest Magazine for sharing each savory step.

Chevy Chase Beach Cabins as your Culinary Basecamp!

Sips and tastes along the way at FinnriverChimacum Corner FarmstandAlpenfire CiderPort Townsend VineyardsFort Worden's Reveille at the CommonsPane d'Amore and Finistère... (to name just a few!) YUM!

"Port Townsend, Chimacum, and the Olympic Culinary Loop have plenty more to offer, depending on any and all tastes." We couldn't agree more!

 

Read the full story here: https://sipnorthwest.com/taste-tour-travel-port-townsend/

Serving up Sustainable Hospitality

Join us Tuesday, April 16, Noon - 1:30 p.m. at Ocean Shores Convention Center - 120 West Chance a La Mer Northwest, Ocean Shores, Washington.

The invitation to “Eat Local” all too often involves the same distant sourced pieces of the puzzle and an unfortunate legacy left for our environment and future generations.

How might the Olympic Culinary Loop become known for not only delicious food but also innovative and sustainable hospitality practices?

From understanding and educating to wrestling the waste challenges commonly associated with the hospitality industry to identifying economies of scale solutions that can make a change for the better.

These are some of the topics our panel of passionate experts will discuss at “Lunch & Learn”.  

Register Now

Be sure to bring your appetite! Our luncheon buffet will be YUMMY!  Our luncheon buffet will give you a choice of: 

  • Marinated Flank steak with scalloped potatoes 
  • Hawaiian Chicken
  • Vegetarian options available upon (advance) request

Come early or stay over! Book now and receive great details on 50% off preferred - oceanfront - lodging, within walking distance of the Convention Center at one of the LOOP's newest members The Canterbury Inn! Simply mention that you're with the Olympic Culinary Loop.

Join us!