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Grateful for these examples of generosity

While we highlight Ajax Cafe, Olympic Cellars Winery, and Alder Wood Bistro in this post. The truth is that MANY MORE of our local farmers, producers, restaurants, and lodging hosts continue to serve-up a heart-felt bounty of caring and essential hospitality during this time of need.

We thank all of them! And encourage you to show the love #ShowWALove and purchase gift certificates to support the hard-working food & drink, lodging, and tourism service suppliers throughout Washington's Peninsulas Buy Now. Play Later.

 
 
 
 
Free food To-Go for those in need.
 
Since reopening in April, the Ajax Cafe - located since 1977 as the historic heart of Port Hadlock's Northwest School of Wooden Boatbuilding campus - has had to figure out navigating the same COVID impacts befallen all in the restaurant industry.
They initially implemented carry-out, and later opened an expanded outdoor dining area - and menu - known as the "Boat Shack" outdoor dining area.

But from the moment their first carry-out left the door they have also continued to offer Meals at NO Cost to those in need. Wonderful and worthy of our support and praise! Call (360) 385-1965 or text (360) 531-1848 to order.

 
 
The Ajax Cafe ›
 
 
 
 
Free - Social Distant - Concert Lifts Summer Spirits 
 
By mid-August - The "Working Girls" of Olympic Cellars Winery had had enough. Regretfully due to COVID-19, they were forced to cancel their popular 2020 Summer Concert series due to on-going precautions and permissions for group gatherings. They gladly answered the call to and hosted a free local radio station's "Listen Where You Park" concert at Olympic Cellars Winery featuring popular band Bread & Gravy band playing live in the Sequim studios of radio KSQM.
Chef Gabriel and the crew of Alder Wood Bistro was there making delicious pizza with their mobile pizza oven.

Everyone cranked the volume from their car stereo systems and enjoyed a - socially distant - summer jam! We Raise a Toast to you!
 
 
 
 

 

Restaurant Industry Blueprint for Revival

National Restaurant Association notes that across the country outdoor dining is making up roughly half of all restaurant sales.

Causing restauranteers to - once again - "Pivot" as fall weather turns to 'winter-wet' around most of the Olympic Peninsula.

With almost one million foodservice locations nationwide and an employee base of 15.6 million, the restaurant industry is the nation’s second-largest private-sector employer. With an unmatched record of advancement for people of color, for women, and for minority groups against any other industry.
The industry remains a critical part of the food supply chain. But it is an industry that provides the average owner with only 16 days of cash on hand as they've fought through months-long closures and capacity restrictions in order to stay open and serve communities.
Restaurant industry losses are on track to top $240 billion by the end of 2020 — more than any other industry. 

Locally, the recent lifting of some restrictions for restaurants, hotels and any liquor-serving establishment has helped. The cutoff for alcohol sales has been raised from 10 p.m. to 11 p.m. In an additional boon for restaurants, the requirement that only members of the same household can dine together indoors has now been eliminated — and table capacity has been increased to six in Phase 2 counties and eight in Phase 3. Hotel pools may also reopen in Phase 2. (This was a 'big splash' with the HOLIDAY INN EXPRESS AND CONFERENCE CENTER in Sequim!)

What Now? Suggested Mid-Pandemic Next steps.

Still, as the weather cools, and outdoor dining moves indoors, many of our favorite cozy and intimate dining establishments will be unable to make a business case to continue operating within the current service limitations. Many will rely on take-out. Others may have to close, hoping that their long-winters 'operational pause' won't be permanent.

How You can help 

 

 

  • Show Washington Love is an ongoing state-wide effort to "Buy Now, Play Later" featuring numerous local restaurants you can support by purchasing a gift certificate now in advance of once again visiting when it is appropriate. 

 

 

  • Please, wear a mask, practice physical distancing, and wash your hands. Ask your friends to do the same. Enjoy!

 

Get involved. Let our restaurant industry 'taste' your generous support!

Thank you!

 

 

SHRIMP POSOLE’ RECIPE

Try this hearty, fall soup recipe, and wine pairing.
Shrimp Posole’ Soup
1 Medium Onion
1 Red Bell Pepper
1 Green Bell Pepper
1 Jalapeño Pepper
1 Can (7 ¾ oz) El Pato Brand Hot Tomato Sauce
1 Quart Stock – your choice (I usually use chicken, because I tend to have it in my pantry, but you could use seafood or vegetable)
1 Teaspoon Dried Oregano
I Can (30 oz) Hominy – Drained and Rinsed
1 Pound Fresh or Frozen Shrimp (Raw, Peeled & De-veined)
½ Cup Orange Juice
Garnishes: Lime Wedges, Cilantro, Avocado, Green onion
Peel and chop the Onion. Remove the seeds and ribs from the Peppers and chop. In a soup pot, sauté the Onion and Peppers in a little oil over medium heat until softened. To the soup pot, add the El Pato, Stock, Oregano, and Hominy. Cook until the hominy softens and puffs up a little, about 20 minutes. Add the Shrimp and cook until pink. Remove from heat and add the Orange Juice. Serve with Lime Wedges, Chopped Cilantro, Cubed Avocado, and Chopped Green Onions.
Enjoy with Dungeness White Riesling. The fruitiness of the Riesling and the bright acidity tame the spiciness of this soup. Riesling and shrimp are always a good choice!
Order your Dungeness White Here: https://olympiccellars.com/shop-wines/
 
And don't miss any of the additional official October Seafood Month delicious details

Savor Olympic Peninsula’s Washington Seafood

Find yourself on the Olympic Peninsula this October's Seafood Month, the Olympic Culinary Loop has you covered with destinations sure to help you experience a locavore’s table – including local shellfish and seafood. 

Whether you stop at a restaurant or pick up your catch from a local market or right off the dock, you can rest assured knowing that you’re supporting local communities and sustainable seafood. Washington's DFW (Department of Fish & Wildlife) has released official Seafood Month news, and dozens of staff will be participating in sampling work across the Peninsula in Ilwaco, Westport, La Push, Neah Bay, Port Angeles, Seabeck, Hoodsport, and more, keeping track of commercial and recreational harvest levels.

Washinton's Governor Inslee has proclaimed October Seafood Month!

“We encourage visitors to “eat their way around the 330-mile Loop in smaller servings,” said Lisa Martin, Olympic Culinary Loop president and co-owner of the Olympic Cellars Winery. “For example, “take a bite” out of the Southwest corner by experiencing Westport, Ocean Shores and Moclips over one long weekend, and then return north to the Strait of Juan de Fuca again for another. Or, they could taste all that the Loop has to offer during a specific season or in search of a particular taste. This is ideal for fans wanting to plan ahead to experience seasonal seafood and shellfish.”

“Fresh seafood and time spent with family are what I think about when I think about the Southwest corner of the Loop. My Grandparents retired to Westport and I can tell you, the charter fishing fleet is amazing! Leave the docks as the sun rises and return in the afternoon with enough fresh fish to stock a freezer. As a child, I spent many hours razor-clamming at Moclips and Ocean Shores where we had a small cabin. I have photos of my daughter as a toddler “helping” her dad dig for razor clams. The shelf above my kitchen sink is crowded with shells and rocks we’ve beach-combed over the years. Visit the Olympic Peninsula and make some memories.”  - Lisa Martin, Olympic Culinary Loop president and co-owner of the Olympic Cellars Winery.

Return for recipes, restaurants, and details about how you can enjoy a taste of the best of Olympic's Coastal cuisine... Seafood!

Delicious destinations line the Olympic Culinary Loop

Don't drool as you read this "Delicious Destinations" article featured recently in the Port Townsend Leader

There may be more famous pilgrimages out there, but there sure aren’t any tastier

because, simply put, the Olympic Culinary Loop is the most delicious and diverse way to

experience the Olympic Peninsula.

Set your compass (and taste-buds) towards your next culinary adventure around the Olympic Culinary Loop!

Live Stream - Cooking the Quintessential Seafood Chowder

OCL Chowder logo Splash-line (sm) OfficialWatch with NOAA Office of National Marine Sanctuaries and join the winner of the Quintessential Olympic Peninsula Seafood Chowder Contest Ronald Wisner (aka Captain Ron) of Ocean Crest Resort, along with the Olympic Culinary Loop's Director Steve Shively, as we dive in for a live cooking demonstration that you can follow along at home. This delectable recipe will make your mouth water and your stomach full, while celebrating the riches of Olympic Coast National Marine Sanctuary! Ronald Wisner is the Executive Chef at Ocean Crest Resort in Moclips, WA and will share his award-winning recipe, along with other secrets from his kitchen to yours.


Learn more about this virtual NOAA's Get Into Your Sanctuary events here https://sanctuaries.noaa.gov/visit/2020-giys-activities.html#aug1-ocnms

#LocalWASeafood