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Lunch & Learn, October 31 - Port Angeles Red Lion

Sometimes, does it ever seem:

  • that there are not enough hours in the day?
  • the pantry is bare and seasonal staff are scarce?
  • there are just a few too many visitors!  

So, what’s next?

Join us at our next Olympic Culinary Loop "Lunch & Learn"

Our focus, “Cultivating Sustainable Agritourism All Around the Loop”

Wednesday October 31, 12:30 - 2:00PM

Red Lion Hotel, Port Angeles

As we take an up close and personal deep-dive into the path of charting - and managing - a sustainable Culinary / Argitourism future for the Olympic Peninsula.

Our guide for this thoughtful discussion is Jonathan Tourtellot, CEO, Destination Stewardship Center, www.DestinationCenter.org

He is a Fellow National of the Geographic Society. Founder, National Geographic Center for Sustainable Destinations and originator of the geotourism approach: www.geotourism.org 

Tourtellot 3-3-18

Olympic Peninsula Tourism Commission’s Annual Tourism Summit 

Register today!

  • $25 for Olympic Culinary Loop Members & their guests
  • $30 for future Olympic Culinary Loop Members
    (New OCL members joining during October are our guests to Lunch & Learn!)

Full Tourism Summit's Early Bird prices end October 17.

Our luncheon will serve up:

Afterwards, set-out for set out for some fun with your new friends on a Halloween Happy Hour (With Adult Beverage Version!) in Downtown Port Angeles.

4:30-6PM we'll visit some neighborhood bars, cast our ballots on best Halloween spirit and have a good time.

 

Culinary Loop chefs set CrabFest Cooking Demo stage ablaze

Olympic Culinary Loop Cooking Demonstration Stage at the Gateway Pavilion

The Dungeness Crab and Seafood Festival, October 5-7, 2018  is proud to share a fantastic Demonstration Stage line-up of chefs from around the Olympic Peninsula and beyond. Each chef will use fresh, local ingredients to prepare mouth-watering Olympic Coast Cuisine.

Featured Culinary Loop member chef's include:

Dan Ratigan, Executive Chef The Fireside Restaurant, Port Ludlow Resort, WA 

 

Cooking: Neah Bay Black Cod with Eaglemount Cider Deglaze

Jess Owen, Chef, Ocean Crest Resort, Moclips, WA

 

BW-Chef

Cooking: Asian Dungeness Crab Cakes with Chocolate Chili Sauce

 

 

 

Chef Joshua Baar Executive Chef at  Kokopelli Grill, Port Angeles, WA

 

Cooking: Kokopelli Kokonut Shrimp with a Grand Marnier and mango chutney and Dungeness Crab Cakes over house sofrito crema with garlic saffron cinnamon aioli, and house fire roasted corn salsa with Queso Fresco

 

Shawn Mitchell, chef and Oyster Saloon manager at the Hama Hama Oyster Saloon

 

Cooking: Hama Hama Shellfish Risotto



 

Chef Joshua Diehl, Executive Chef at Lake Crescent Lodge’s Olympic Peninsula dining room, Lake Crescent – Olympic National Park WA 

 

Cooking: Cheesy Dungeness Crab Radiatore, and Autumn Crab and Corn Salsa with Tortilla Chips

Full Cooking stage demos online: https://www.crabfestival.org/cooking-demos/

Where to cool off and - Enjoy! - during the Summer heat

Warm, sunny days in the Pacific NW are jokingly considered to be a rarity for many who have lived in the area for a while.

However, when the heat gets turned up on Summer, head to the Coast and Enjoy the Olympic Peninsula's west side as you cool-off, eat and play!

Lake Quinault LodgeAnother fantastic way to be cool on a warm summer’s day is to head up to Lake Quinault and explore the glacial-carved lake by kayak, paddle-board, rowboat or canoe. Available for an hour, two hours, a half day, or a full day, these watercraft can be rented right next to the scenic Lake Quinault Lodge in Grays Harbor County. This is an awesome experience and nothing is quite as cooling as enjoying the waters flowing down from the Olympics next to the rainforest.

Cool off on a Hike

The Quinault Rainforest - Cooler and almost always damp, the Quinault Rainforest is a great place to head to when the thermometer starts to creep up. Offering numerous trails, including 13 miles of scenic hikes though the cooling rainforest right near the Lake Quinault Lodge, you can’t go wrong escaping the heat here. Need a destination? Start your journey at the Rain Forest Lodge Salmon House Check out the top 10 highlights of driving the Lake Quinault Loop.

 

OCEAN CREST RESORT Moclips, Washington

Award-winning lodging and dining. "Best Place for Peace and Quiet" - King 5, Best Northwest Escapes. Amazing views!

 

 

Explore these Chimacum Farm Stands

Explore this wonderful new map featuring many of the Chimacum Valley Farmstand & Markets.

Jefferson County Farmers Market, Chimacum Corner Farmstand and the Port Townsend Coop sell. The Fireside Resturant, Finistere and others cook up the YUM! The Keg and I pours it.

Visit the farms that grow it all! Download your own Chimacum Valley Farmstand & Markets map 

Must see (and taste) stops include:

A Great Community Works Together

Chef Gabriel of Sequim's Alder Wood Bistro has always had a flair for wood-fired Northwest Cuisine. All you have to do is step into his restaurant and smell the YUM!

In his spare time, (insert sarcasm here), Gabriel is building a mobile pizza oven!

The pizza "stones" are so big they needed to be cast into 4 quarter-slabs, and kiln dried at 1000+ degrees Fahrenheit for 2 hours in order to strengthen the refractory concrete.

The pizza oven's dome roof is upcycled from an old propane tank! 

But the creatively doesn't stop there.

With big collaborative thanks to John Pabst of Pacific Pantry for smoking and stuffing the house pepperoni made with Short's grass-fed beef, Nash's pork, star anise, fennel & anise seed and three kinds of chili pepper.

Gabriel and Jessica Schuenemann love creating delicious food for Alder Wood Bistro guests that is grown, raised and prepared with love from members of their community.

Thanks to everyone who helps make the Olympic Culinary Loop and the whole Olympic Peninsula such a delicious place!

They hope to see you soon!

 

2018-19 Olympic Culinary Loop MAP has arrived

Bursting with appetizing itineraries and introducing the debut of "Pathways to the Peninsula", the 2018-19 Olympic Culinary Loop printed MAP is now available.

Visitors can choose between digital download versions as well as request their own copy of the big 24-page printed page version to be mailed to your home, or both.

Hungry Taste Travelers will find an Olympic Peninsula full of:

  • Resturants focusing on local Farm-to-Table offerings
  • Lodging that not only serves as your perfect "base camp" for your Culinary Adventure. But they also are happy to share insider knowledge with fellow foodies.
  • Year-Round Culinary Festivals & Special Events
  • Artisan Producers of award-winning drinks, cheeses, and other culinary delights
  • Farms with as much personality and passion in their people as fresh and seasonal "YUM" in their fields & pastures.
  • More!

Pathways to the Peninsula acknowledges that shy of parachuting onto the Olympic Peninsula, most Taste Tourists will travel here care of auto.  These Pathway's Partners rim the Peninsula from Whidbey Island in the north, the Kitsap Peninsula just across our common Hood Canal, or Olympia to the south.  Full of farms, breweries, and restaurants these Pathway's to the Peninsula members extend the offering of authentic Olympic Coast Cusine beyond the traditional definitions of the LOOP.  Perfect places for both pre and post culinary travels to the Olympic Peninsula, our Pathways to the Peninsula are welcome additions to the LOOP.  

The 2018-19 Olympic Culinary Loop MAP can be found throughout Puget Sound area Tourism Visitor Information Centers, as well as every member's business.

Start your planning today by ordering our downloading your 2018-19 Olympic Culinary Loop MAP

 

What does ‘organic’ actually mean?

As of 2015, there were seven approved certifying organizations:

  • AUS-QUAL Pty Ltd (AUSQUAL)
  • Australian Certified Organic (ACO)
  • Bio-Dynamic Research Institute (BDRI)
  • NASAA Certified Organic (NCO)
  • Organic Food Chain (OFC)
  • Safe Food Production Queensland (SFQ)
  • Tasmanian Organic-dynamic Producers (TOP)

In Australia alone.  In the USA the variances of which house-of-organics you align with is tantamount to which mainline house of worship you call home.

We share an insightful Seattle Times by Carrie Dennett to help frame the organic enigma. One powerful quote from Carrie:

Buy as local as you can. Imported organic produce may not be truly organic, and produce that doesn’t travel far tends to retain more of its nutrients. If you have access to a farmers market, it can be a great way to gain a nuanced understanding of how your food is grown while supporting smaller local farms.

Olympic Culinary Loop celebrates food that is: Local, Seasonal and Sustainably produced. Knowing your farmer or added-value culinary producer, (think Matt with Mt. Townsend Creamery, or Jan & Chuck with Hardware Distillery, or Kevin & Roger with Shorts Grass Fed Beef), results in both hyperlocal farm-to-table or producer-to-chef products, it also gives you the first-person personality behind the label. 

And, in our opinion, that is much more valuable than any of a dozen flavors of an "organic" seal of obtained bureaucracy.

 

Get to know your farmer and the food they provide.

 

Enjoy Carrie's article: https://www.seattletimes.com/life/wellness/what-does-organic-actually-mean-its-more-complicated-than-you-think

Explore the Salish Sea through the eyes of a chef

Experience the bounty of Olympic Coast Cuisine with Chef Diane LaVonne and Puget Sound Express on a 3-day culinary tour of Washington’s Salish Sea.  Spend days onboard the comfortable, spacious Glacier Spirit, and evenings at the historic Ravenscroft Inn (October 19-21, 2018) in Port Townsend, Washington’s Victorian Seaport and Arts Community.

This is the ultimate trip for the foodie who wants to learn about Pacific Northwest Cuisine and tour the inland waterways that make the Pacific Northwest such a compelling destination.

This cruise is limited to 15 participants.

Highlights Include:

  • Gourmet meals for breakfast, lunch, and dinner
  • Cooking classes with Diane LaVonne, of Seattle’s Urban Cooking School “Diane’s Market Kitchen”
  • Cruising tours of Penn Cove Mussels and Dungeness Wildlife Refuge
  • Breath-taking views of the Olympic Peninsula and Cascades
  • Evenings in Port Townsend, dubbed the “Paris of the Pacific Northwest” by Sunset Magazine

Taste Tourist eat a Pathway to the Peninsula

Taste Washington annually draws more than 6,400 wine and food enthusiasts to the Puget Sound to celebrate Washington wine and farm fresh food.

The most adventurous, and already sold out event, is the "Flyaway to Wine." This is where you’ll find me. You get to travel by floatplane to the Olympic Peninsula, touching down at the picturesque Resort at Port Ludlow. Greeted dockside with a taste, you’ll then be escorted to Finnriver Farm & Cidery, a 50-acre organic family farm, orchard and artisan cidery in Chimacum. Tickets without the floatplane ride are also on sale.

After the tour, enjoy a delicious lunch in the Cider Garden prepared by Chef Dan Ratigan of The Fireside Restaurant at the Resort at Port Ludlow. Featured wineries and cider include Waterbrook Winery (one of the oldest wineries in Walla Walla), Doubleback (Drew Bledsoe’s family winery) and Finnriver Farm & Cidery.

Limited Tickets are still available for 

Choice No. 2 is "Dining on Heyday Farm" on Bainbridge Island. Heyday Farms is a family-owned, 25-acre sustainable and historic farm. Diners will savor a delightful meal in the barn prepared by two local chefs, Tad Mitsui, executive chef and proprietor at Heyday Farm, and Chef Zoie Antonia.

 

YUM!