Search the loop!

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.

Open-Cer-Crowd-e1504200228619[1]

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.”

1382539827882[1]-1 razor17309362_1245117648890093_5388329437509359205_n Spicy-Tomato-Seafood-Chowder[1]

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!
01_2019-Food-Traveler-233x300[1]2019OCL-MapDirectoryCover
 
 

"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!

The Quest for Chowder

For our 10th Anniversary Celebration Olympic Culinary Loop will be conducting a year-long press tour in pursuit of identifying – and tasting - the quintessential Olympic Peninsula Chowder.

No longer will Pacific Northwest minded foodies be limited in their ordering of chowders named “New England”, “Manhattan” or seafood Cioppino hailing from San Francisco or Jambalaya influenced from Louisiana. Once crowned, the winning Olympic Peninsula Chowder is destined to be on menus, and taste buds, from coast-to-coast. 

OCL Chowder logo Splash-line

Will it feature Geoduck or Razor Clams, Salmon, Spotted Shrimp, Oysters, Mussels, Crab or? Will it have a base inspired by local hard cider, creamery fresh cheese or? 

Our next stop of the quest is the 13th Annual Razor Clam and Seafood Festival in Ocean ShoresSaturday, March 16 - Sunday 17th, 2019

Clam diggers and food lovers will be heading to Ocean Shores, WA for the 13th annual Razor Clam & Seafood Festival!  FREE Admission!

The top Razor Clam Chowder winners will be invited to add their recipes to consideration for the ultimate prize - being crowned THE official Olympic Peninsula Chowder - this October during CrabFest in Port Angeles.

Our official Olympic Peninsula Chowder will have its own flavor profile that is just as unique as this place we call home!

Get Involved! Enter your recipe now and prepare your taste buds as you plan to join us at any or all of these delicious "Peoples' Taste" Chowder events!

 

 

 

 

Red Wine, Cider & Chocolate Postponed Due to Snow

As you might have read in this month's Fresh Sheet one of this month's Featured Tastes is the annual Red Wine, Cider & Chocolate sip trail tour. February 7, 8 & 9 and 16, 17, and 18.

While we would love to be open and share our wonderful event with you, in the interest of public safety, we are postponing Red Wine, Cider and Chocolate for this weekend (Feb. 7, 8 & 9).   Unfortunately, the snow continues to pile up here on the Olympic Peninsula and another storm is expected.  

The good news is that you will all be able to use your tickets NEXT weekend, February 16, 17, and 18.

OPWA will continue to make updates on the Olympic Peninsula Wineries' Facebook page

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

 

 

Good News!

 

Geotourism is defined as tourism that sustains or enhances the distinctive character of a place—its environment, heritage, aesthetics, culture, and the well-being of its residents.

The Olympic Culinary Loop joins regional hospitality owners, operators and stewards in agreeing that intentional, collaborative efforts need to be made in order to preserve the beauty and magic found all around the Olympic Peninsula.

Influenced by resources from the nonprofit Destination Stewardship Center

and fueled by education and insights gained at the recent Olympic Peninsula Tourism Summit, the January 2019 Olympic Culinary Loop board of directors voted unanimously to adopt and encourage all members to consider the approved Geotourism Code of Good Practices

Olympic Culinary Loop members have as much personality behind their labels as they put into every one of their delicious products, says Steve Shively, Marketing and Membership Director for the Olympic Culinary Loop. "They choose to bring their talents to the Olympic Peninsula because of its exceptional natural beauty and resources. To maintain this place is a smart and sustainable business for all", states Shively. We hope that the OCL (Olympic Culinary Loop) endorsement of 'Geotourism (Code of) Good Practices' will help both members and visitors better understand the sustainability extra efforts everyone needs to make today in order to ensure an enjoyable tomorrow" 

Shively noted that on April 16, 2019 in Ocean Shores, Washington the Olympic Culinary Loop will host an informative "Lunch & Learn" business luncheon on the various Eco Hospitality Opportunities. Event details can be found at www.OlympicCulinaryLoop.com

 

Photo-Collage[1]