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.
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!)
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.
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.
Get Hungry - Get Involved https://www.olympicculinaryloop.com/eat-local-first-all-around-the-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!
Watch 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