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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/

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:

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

The Whole LOOP is Hopping with Easter Eats

HOP ON THE LOOP FOR THESE EASTER SPECIAL EVENTS AND OFFERS

Don't limit your inner Bunny to a basket of stale marshmallow chicks. Plan a spring trip to the Olympic Culinary Loop, where you'll find food, lodging and plenty of great activities awaiting!

Enjoy! 

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!

Ocean Crest Resorts' Jess Owen

Grandma’s Famous Clam Chowder is the dish that put the Ocean Crest on the food map of Washington State.  The Ocean Crest is a family business, which Jess Owen is a part of. As Jess grew up along the coast, he found himself learning and watching the family business. He started helping out in the kitchen at around 10-years-old, learning the ins and outs of what went on at a restaurant.

“When I was 10, I was cooking breakfast for the summer,” Jess said nonchalantly. “When I was 11, I started getting paid and was a prep cook. Over the years I have done just about every position there is, and when needs arose in the kitchen, I would help out.”

The foods Jess creates are simple, yet delicious and full of unique and mouthwatering flavors, like this mixed seafood grill featuring grouper with Citrus Parmesan Butter, Togarashi Ahi with Thai Teriyaki, and Extra Jumbo Prawns with Honey-Sesame Glaze and Kiwi Mango Salsa. Photo courtesy: Ocean Crest Resort

Jess’s culinary masterpieces can be found every day at the Ocean Crest Resort along the North Beach of Grays Harbor. He also participates in many events around the state, including the always amazing and delicious Chocolate on the Beach Festival. Each February (always held the last full weekend in February), 10 miles of chocolate dishes and drinks will stretch from Moclips to Copalis. Highlighted by cocktail throw-downs and chocoholics awards for food dishes – chocolate lovers will find themselves in awe at the amazing concoctions.

Read the rest of this great Grays Harbor Talk story on-line

http://www.graysharbortalk.com/2018/01/12/ocean-crests-jess-owen-mixes-up-local-ingredients-with-global-flare/

Pairing Wine and Food – a Primer for the Holidays

Thanks to the "Working Girls" at Olympic Cellars Winery for this "sip"sational primer on pairing holiday foods and the perfect wine! Just in time for our annual listing of just a few of the many delicious Thanksgiving feasts being prepared all around the LOOP. YUM! If you can’t visit Olympic Cellars, and  all the other OCL member wine and cideries this weekend for the annual Harvest Wine Tour, Olympic Cellars has put together a few suggestions and a three pack wine special to help you on your way.  This party pack of Dungeness White Riesling, Cranberry Jubilee and Dungeness Red is specially priced at $50.00.  Click here to order on-line.

On to the Pairing Principals!

Depending on where you are in your wine journey, the idea of pairing wine to food can be overwhelming.  This is especially true during the holidays when preparing a meal for several guests. Match Acidity with Acidity Acidic white wines, like our Madeleine Angevine have a crisp, citrusy tang. They pair well with any simply prepared shellfish, particularly oysters, but also seafood salad and vinaigrette. Acidic red wines, like our Dungeness Red Lemberger taste like a basket of fresh berries.  The acidity cuts through rich side dishes and doesn’t overpower lighter meats. Dungeness Red is delicious with a classic Thanksgiving Dinner. Offset Spice or Salt with Sweetness A slightly sweet white wine helps to cool spicy dishes.  Our Dungeness White Riesling pairs beautifully with Thai curry. Also, salty food like ham will pair well with a sweeter wine.  Think spiral ham glazed with cranberry orange sauce served with our Cranberry Jubilee. Yumm! Pair Light with Light Pork is a lighter meat, so you want to pair it with a medium bodied red wine.  Our 2014 Zinfandel is perfect with roast pork.  As a side note, Washington State Zinfandel is very different from California Zinfandel, which tends to be big and taste of purple fruits.  Washington Zin tends to be a little lighter and taste of red fruits like raspberries. These are dry red wines – not sweet Zinfandel Rose’ which is referred to as White Zin. Big Flavors with Big Red  Big reds, pair with hearty red meat.  A classic pairing is grilled steak with sautéed mushrooms and a Bordeaux Blend.  Our Winemaker’s Signature pairs beautifully with heartier foods. The tannins help balance the richness of a steak dinner allowing the flavors of the wine to shine. Sweet Wine with Dessert  The sugar in the dessert and the sweetness in the wine will balance.   My Sweet Syrah pairs well with anything chocolate, but pumpkin pie might be better with a fruitier white like our My Sweet Angevine or even Cranberry Jubilee.  Sweet Rose’ wine pairs well with creamy, mild desserts. Give Them What They Want If you know that Aunt Julie only drinks sweet, white wine, don’t bother trying to convince her that she will enjoy a full bodied Cabernet Sauvignon with her Beef Wellington.  It just won’t work for her. Pick up a bottle of something you know she enjoys and don’t wine shame.

Local growers encouraged to think outside the plot

Agritourism trend brings weddings, concerts and more to farms

OITFHH1-e1509749748452What is being wrestled with in Massachusetts is mirrored here on theLOOP. Join OCL and stay up todate on pressing B2B issues affecting the growth of Olympic Peninsula's Agri and Culinary Tourism.  Many farmers in Massachusetts are increasingly discovering a new source of revenue and exposure. They are using their farms to host everything from live music performances to obstacle races to wedding receptions. “A lot of people are used to apple picking, pumpkin picking and that sort of thing,” said Brad Mitchell, policy director for the Massachusetts Farm Bureau Federation. “Now, we’re seeing people who want to have their weddings on farms, concerts, charity running races, bachelorette parties at wineries. Fifteen years ago, I didn’t know too many people who’d want to get married on a farm.” Those types of activities, which fall under the umbrella of “agritourism,” give a boost to many farms in Massachusetts. But the growing trend is not without controversy.

http://www.metrowestdailynews.com/news/20171102/agritourism-trend-brings-weddings-concerts-and-more-to-farms  

Kathy Charlton signs her new book, "Working Girl: Behind the Cellar Door", at Olympic Cellars.

Former Olympic Cellars Owner Kathy Charlton Authors New Book, Royalties Support Local Charity 

Cover-front

Kathy Charlton, Olympic Cellars’ former owner, is author of book, "Working Girl: Behind the Cellar Door"

Winery to host book signing on October 24  Port Angeles, Wash., October 24, 2017 from 5:30 - 7:30 p.m. –  Join Kathy Charlton, Olympic Cellars’ former owner and original Working Girl, will greet the public and sign her new book, Working Girl: Behind the Cellar Door, on Tuesday, Oct. 24 from 5:30-7:30 p.m. at Olympic Cellars. Royalties from the sale of the book, which shares Charlton’s story of “an entrepreneur’s journey from a bankrupt winery to gold medals,” will support a local charity to be announced at the book signing event. Charlton intends that support for this charity will become part of her legacy.  

“You might want to pour yourself a glass of wine and put your feet up. I’m a Working Girl and have a story to tell you from Behind the Cellar Door,” Charlton laughed relaying a quote from her book. “Seriously though, the winery, its land and historic barn are part of the heritage of the North Olympic Peninsula and Washington State’s wine industry and became my heritage to preserve. My book is part memoir, part business book with a focus on owning and marketing your small business in today’s Amazon driven marketplace.”

Sixteen years ago, Kathy Charlton made a hard-right turn, the new owner of a bankrupt winery, knowing nothing about running a small business, nor wine other than she liked her red wine served cold, sometimes over ice if she was in a hurry. Bucking tradition Charlton rolled-up her sleeves and began to rebuild her winery. Driven by a personal motto of “out of sight, out of mind, out of business,” marketing became her middle name sparking a new passion for off-the-wall guerilla tactics. Women and wine became the platform to reinvent the winery through creative labeling, philanthropic initiatives in support of women, and a series of ongoing unique winery events that piqued the interest of consumers, industry players and the media. “Sipping wines at sunset it wasn’t.” Charlton details battling everything from a leaking septic system that shut the winery down, exploding wine presses, shortchanged bottle inventory and now-legendary lawsuit brought forth by the United States Olympic Committee. How did she do it? Well, that’s where the hard work and yes, the fun began as Charlton takes a winery with little name-recognition and massive quality issues and parlays it into an award-winning operation with double-gold medals to prove it. This in the trenches book captures winery life, the ups and downs, in poignant and sometimes laugh-out-loud stories. It’s real life with a dose of laughter, a few tears and some zany antics to keep things interesting. Throughout Charlton shares her own Working Girl approach to business including her constant focus and passion for her customers, without whom she emphatically exclaims, “There is No Business.”   About Kathy Charlton Charlton worked for the high-tech giant, Texas Instruments, for 25 years. A born entrepreneur, she earned a reputation as a highly effective manager by “making things happen”. Recognized early on for her abilities to get-to-the-bottom of a problem, analyze it and come up with a workable solution – Fast, it wasn’t long before her assignments moved outside her comfort zone of finance into the business sectors. Then in 1999, life threw Charlton a winery! The opportunity to turn the business around and take it in a whole new direction lent itself to Charlton’s skills and experience and set her enthusiasm on fire. She jumped on an early retirement package offered by Texas Instruments in 2001, packed-up her Dallas home, and together with her husband headed north to begin an exciting second career at the age of 51. Charlton was honored when Leslie Sbrocco wrote the foreword for her book. Leslie was voted one of the Top 100 most influential people in the American wine business and is an award-winning author, speaker, consultant and television host. Both ladies focused on women and wine and in 2003 Kathy launched the Working Girl Wines; at the same time Leslie published her first book, Wine for Women, A Guide to Buying, Pairing and Sharing Wine.  

Serving up memorable CX at Olympic Peninsula Tourism Summit - Lunch & Learn

Join Olympic Culinary Loop for a "Lunch & Learn" deep dive into an interactive session directed at providing hospitality pros - be you culinary, lodging, retail, tourism activities, or other - insightful take-aways to improve your whole organization's reputation through a customer experience that's as memorable as our Olympic Peninsula. This "Lunch & Learn" is a special part of the entire 2017 Olympic Peninsula Tourism Summit conference. "Raising the Tide - A Culture of Collaboration" Port Angeles, Washington, THURSDAY & FRIDAY - October 26 & 27, 2017 You are encouraged to sign-up and attend the entire Tourism Summit conference. Yet if you can only attend the "Lunch & Learn" know that your OCL membership is here to help! Deeply discounted, luncheon only, tickets are available on-line. Sign-up today!

Falling into Mushroom Fest!

There are several types of mushrooms found wild in the Northwest and even on the Olympic Peninsula. Locally Chanterelles, King Boletes (Porcini) , Oyster Mushrooms, Morels, Lobster Mushrooms and more are wild harvested. Two great opportunities to learn all about and to taste these seasonal salutes to Fall: [caption id="" align="alignnone" width="343"] Northwest Wild Mushrooms[/caption]

October 13th & 14th - Michael's Fresh Northwest Seafood & Steakhouse 

MUSHROOM FEST MENU

Lobster Mushroom Bisque
Porcini Mushroom Risotto
Chanterelles & Crispy Bacon
Crab Stuffed Crimini Mushrooms
Cauliflower Mushroom Croquettes
Mixed Pate Bruschetta (Chanterelle & Foie Gras Pate)
Matsutake Mushroom Ice Cream

As always Michael's will be pairing these with tasty ciders, wines, beers, and spirits. Reservations encouraged, 360-417-6929.

15th Annual Mushroom Festival 

Friday, October 20, 2017 - Sunday, October 22, 2017

Lake Quinault Lodge
Mingle with experienced mushroom enthusiasts to share the art and science of mushroom collecting. Guest speakers, guided mushroom walks, oyster mushroom kit workshop, forest health, mushroom identification classes and much more!

Mushroom Festival Event Schedule

MUSHROOM FESTIVAL RESERVATIONS

Lake Quinault Lodge - Mushroom Dining Events

Bring an appetite for these delicious Lake Quinault Lodge dining events that are featuring mushrooms for our Mushroom Festival. Please note that these dining events are not included in the Mushroom Festival ticket price.

Breakfast Buffet

The buffet will be featuring mushroom specials in celebration of the Mushroom Festival.

Better hold your breath...

"Every 2nd human breath is oxygen produced by phytoplankton. Without phytoplankton, life dies." According to Dr. Boris Worm, marine research ecologist at Dalhousie University and head of the Worm Lab study of marine biodiversity: The planet has lost 40 percent of plankton production over the past 50 years, primarily as a consequence of climate change/global warming.
For a real time example of changing ocean chemistry, professional hatcheries of shellfish in America have already experienced too much ocean acidification. Ocean water intakes for inland shellfish hatcheries killed off shellfish larvae because of excessive acidity. Taylor Shellfish Farms (100 years of farming some of the World’s Best Oysters) Bill Dewey claims: “The rate of change that we’re seeing in the ocean and the changes it’s going to create in our food chain, it’s going to be dramatic and it’s going to be in our lifetime. The things that we’re used to eating may not be available any more, and we’ll need to transition to eating jellyfish or something like that.” (Source: Racing Extinction)

Bon appétit, tonight’s menu: Boiled Jellyfish.

“No one knows exactly how marine life around the world will fare as the seas continue to sour, but fear is spreading. ‘People who are aware are panicked,’ said Dewey, who recently traveled to New York to speak at the United Nation’s first Ocean Conference. ‘The level of awareness is increasing rapidly and the story is getting out there.” (Source: Lisa Stiffler, Investigate West, Climate Change Turns Puget Sound Acidic and Region’s Signature Oysters Struggle to Survive, July 10, 2017). Breath deeply and read the rest of the story.  https://www.thenews.com.pk/print/222413-A-creeping-threat  

Old Dominion Headlines Hot Entertainment Line-Up at Grays Harbor County Fair

The Grays Harbor County Fair runs August 9-13 at the fairgrounds in Elma, Wash. Oh, the food, the fun, the festivities! Carnival rides and games, that unique and blissful “fair food” and the hometown entertainment, as well as livestock and home crafts—could it get any better? Yes! And it does. As always, there’s world class music coming to the Grays Harbor County Fair. And, this year’s headlining entertainment on the Pepsi Stage is no exception, featuring one of Billboard’s Top country artists, 2016 CMA nominee Old Dominion. Also appearing on the grand Pepsi stage are the locally popular Olsen Bros. Band from Olympia, a popular fan favorite that continues to grow in popularity. For something different, enjoy a cappella group The Coats from Puyallup and Portland’s Petty Fever—an award-winning Tom Petty tribute band.
[caption id="attachment_13445" align="alignright" width="300"]Old Dominion Billboard chart topping group Old Dominion will be the Grays Harbor County Fair’s headlining act in 2017, performing on Wednesday, August 9. Photo courtesy: Old Dominion[/caption]
RCA recording artist Old Dominion’s music has what reviewers call an “old-fashioned country charm, lyrical wit and rock n’ roll grit” that features “radio-friendly hook-heavy pop nuggets.” The band hits the Pepsi Stage on August 9. According to their website the band has “emerged as one of the hottest breaking bands in country music.” When they released their first full-length album Meat and Candy, ‘Entertainment Weekly’ called it a “deceptively smart, occasionally cheeky, stellar debut.” Gray's Harbor County Fair Admission prices are as follows: Adults are $10, Seniors (63+) $7, Youth (6-15) $7, Kids (under 5) are free. Thursday is “Kids Day” with a $2 discount for Youth Admission and a Military Discount is offered throughout the entire Fair. Plus, Admission is FREE for one hour only (from 10 a.m. to 11 a.m.) on Sunday of the fair. Parking is $5 per day. Carnival Wristbands, for unlimited rides, will be on sale at the Fairgrounds Office, plus three Anchor Banks in Grays Harbor County (Elma, Montesano and Aberdeen)—pre-sales are $22; day of fair price will be $27 each.

Olympic Cellars Summer Concert Series

[caption id="" align="alignright" width="500"] The Olympic Cellars 2017 Concert Series Line-Up starts Saturday, July 22 with the West Coast Women’s Blues Revue ![/caption] Treat yourself to a Summer Concert at Olympic Cellars this summer! The Olympic Peninsula is a very special place to visit and an awesome place to live.  Our community is somewhat isolated from the rest of the United States. So, out here at the edge of the world we make our own fun.  During the summer months, when the sun sets late and the days are warm and filled with sunshine, our community comes together at The Barn to dance the night away. The music is always toe-tapping and the wine flows.  Our venue is absolutely spectacular.  The concerts are held outside with a big, in your face view of the Olympic Mountains.  As the sun sets and the moon rises, the band plays.  And boy do they play. As those of you who have attended know, our concert attendees love to dance and they are up on their feet beginning with the first song.  In return, the bands love the adoration creating a positive feedback loop. We put the FUN in fundraiser with our annual Summer Concert Series.  These concerts are a great way to spend an evening having fun with a purpose.  All of the concerts are partnered with a local, non-profit organization.  In return for providing us with volunteers; all of the tips, dollar dance money and a portion of the proceeds from ticket sales are donated to the non-profit group. Through our concerts, we have raised over $150,000 for local, non-profit organizations. The doors open at 6:00.  All concerts begin at 7:00 p.m.  Sequim restaurant, Nourish will be onsite with food available for purchase; wine will be available for purchase by the glass or by the bottle. All concerts are family-friendly but 90% adults over 21. Arrive early for best seating. The cover charge for each concert is $13.00 in advance or $15.00 at the door. Tickets can be purchased online through BrownPaperTickets.com. Search for “Olympic Cellars.” A Season’s Pass is available for just $75.00, and includes admission to all 2017 concerts. Passes can be purchased online at Season's Pass.

Planting seeds for a new website

In Agritourism terms Olympic Culinary Loop is moving from transplanting propagated seedlings from the greenhouse into the fields. With every expectation and confidence of a bumper crop of goodness will be harvested later this summer! Thanks to the hard, thoughtful, work of the dedicated Olympic Culinary Loop Board a full RFP (Request For Proposals) has gone out seeking contract web designers. http://www.olympicculinaryloop.com/web-rfp/ Watch this space as the web offerings from Olympic Culinary Loop improve over the next couple of months.

Question - What "must have" website features are you hoping to find on the soon-to-be-new Olympic Culinary Loop site?  Let us hear from you!

Sip and Savor Your Way Through Grays Harbor

(Note:  This article of Olympic Culinary Loop destinations throughout Grays Harbor County originally ran in the   )
West of Seattle is a region rich in native fish species, heirloom vegetables, and traditional, local foods found only in the Pacific Northwest. With miles of shoreline and acres upon acres of farm and forestland, Washington’s Olympic Peninsula and the Grays Harbor region are a gastronomic haven brimming with restaurants, wineries, markets and farms all stocked with fresh and local foods.
[caption id="" align="alignnone" width="696"]Raw oysters, Taylor Shellfish Farms. Raw oysters are a specialty at Taylor Shellfish Farms in Shelton. Photo courtesy of Olympic Culinary Loop.[/caption]

Ocean Crest Resort offers an impressive menu of local fare paired exquisitely with the restaurant’s extensive wine list. Add a view of the ocean crashing against the shore just outside the window, and each sumptuous bite becomes enhanced by the sounds and sights of the region.

Another can’t-miss culinary experience, Shively recommends Grays Harbor visitors visit the Salmon House at the Rain Forest Resort. Shively says the incredible culinary creations featured on the restaurants fresh sheet add to the charming ambiance of the lodge. With outstanding accommodations, divine dining and a national forest all on-site, Shively says Quinault is a must see — and taste — destination.

Read the rest of the story

 

The Perfect Pairing - Drink in this Taste Tour of the LOOP

Wine, Cider & Chocolate Tour February 11th & 12th, 2017 // 11am - 5pm February 18th, 19th, & 20th 2017 // 11am - 5pm A scrumptious red wine perfectly paired with just the right chocolate can bring out the romantic in anyone. The Olympic Peninsula Wineries will take that perfect pairing to another level in 2017, bringing together new release varietals and blends created with premium Washington grapes and decadent chocolate delights that will make you a better wine lover!

Be sure you plan your Tour to visit:

Finnriver Farm & Cidery - Finnriver invites you to join us at the Cider Garden this Valentine’s to delight your senses with a tantalizing taste of our sumptuous special release brandy wines, including the limited edition and vibrantly pink Huckleberry Wine. Alpenfire Cider - Help guarantee a successful 2017 harvest at Alpenfire's Organic Late Winter Wassail. Toast our tree's with cider, visit the bonfire and sip hot Lamb's wool cider. Eaglemount Wine & Cider - is excited to partner once again with local Olympic Peninsula favorite Chocolate Serenade. They will pair their artisan wines, ciders, and fruit meads with Jim's delicious hand-dipped chocolates, truffles, and caramel sauce. Featured colorful ciders and wines will bring out your Valentine's spirit, including Raspberry Hopped Cider, Cranberry Mead, Rhubarb Cider, Cab Sauv Dessert Wine, and more! Wind Rose Cellars -  is proud to be hosting local Olympic Peninsula chocolatier Yvonne Yokoda from Yvonne's Chocolates. She'll be on hand both weekends to talk about her chocolates as well as offer tasty samples from the variety of chocolates she produces. We will be pouring some new wines: 2015 Pinot Grigio, 2014 Hunter's Red (Grenache & Cab) 2013 Bravo Rosso (Italian blend) , 2014 Field Blend (Cabernet Sauvignon) and our 2013 Primitivo. Olympic Cellars - will feature new releases of their dessert wines. Sailing Moon Ruby is made from a blend of Portuguese/Spanish grape varietals, including Tempranillo and Souzao. It’s rich and warming and pairs beautifully with cuddling by a fire and enjoying a piece of chocolate. Sailing Moon White is made from locally-grown Madeleine Angevine grapes and fortified with brandy distilled in Port Townsend. Camaraderie Cellars -  Celebrating history with our 25th year of making great wine in a beautiful spot! There will be tastes of older vintages, pulled from our cellar and the debut of our newest varietal, Dolcetto. Favorite savory chocolate tastes from the wood-fired oven and the Cocoa Spiced pulled pork, delicious bittersweet chocolate heart cookies, and some crunchy biscotti.

Olympic Peninsula Wine & Cider Harvest Tour 2016

Sip and savor the flavors of fall, enjoy seasonal activities and marvel at nature’s vibrant palate during the Olympic Peninsula Wineries’ Harvest Wine Tour, November 11th through 13th from 11 a.m. to 5 p.m each day. The nine artisan wineries and cideries are located in the Peninsula towns of Chimacum, Nordland, Port Townsend, Sequim and Port Angeles
Harvest Tour 2016 November 11th, 12th, & 13th, 2016 11am – 5pm
Participants who have their ticket stamped at all nine of our wineries will be entered into a drawing for an elegant wine themed gift basket.  The gift basket winner along with a second and third place winner will receive two tickets to the Red Wine & Chocolate Tour in February. Full details and advance ticketing opportunities on-line

Delicious and affordable white wines for summer enjoyment

Congrats to Wind Rose Cellars for getting top listing in this great article by By Eric Degerman and Andy Perdue, highlighting wonderful whites to sip this summer! Great Northwest Wine Make some room in your refrigerator because it’s time to keep a few bottles of delicious Northwest white wine and pink wines on hand. There is nothing quite like a chilled, refreshing glass of wine to enjoy on the back deck after a long, warm day, and we have compiled a list of eight affordable white and rosé wines using Northwest grapes. All of these are priced at $15 and below. We tend to look for wines that offer crisp acidity, which means they are more likely to pair well with a wide variety of dishes. Enjoy these versatile wines with fresh seafood and grilled meats, particularly chicken or pork. Ask for these at your favorite wine merchant or contact the wineries directly. Wind Rose Cellars 2015 Rosato, Yakima Valley, $15: Olympic Peninsula vintner David Volmut’s Italian-themed rosé focuses on fruit from Lonesome Spring Ranch. The blend of Dolcetto and Sangiovese offers an alluring strawberry/rhubarb color with aromas to match, including Rainier cherry, nectarine and a rub of dried herbs. The fluid is refreshing with delicate red fruit flavors akin to raspberry, Rainier cherry and cranberry. (12% alc.) http://www.heraldnet.com/life/delicious-and-affordable-white-wines-for-summer-enjoyment/

A plan to nibble of the LOOP in just one day

Often visitors get on the Olympic Peninsula with a hope of seeing, doing and tasting it ALL... in just one day! While there's nothing - inherently wrong with fast dining - we do encourage you to savor the flavors, and ponder the personalities that make the Olympic Culinary Loop so delicious. Still a midwestern Taste Tourist friend of the LOOP recently wrote:
We have only one day to visit the peninsula from Seattle. Please recommend the best route to help us enjoy even a bite of the Peninsula. Thank you! Carolyn R.
  Only one day to nibble on the thinnest slice of the Olympic Peninsula. Grab your current Culinary Adventure Map, watch out for Carolyn, and dig-in! OCL CA MAP button
From Seattle:

Entry onto the Olympic Peninsula Option A:

Enter either Whidbey Island to Port Townsend ferry (north) 
1) Elevated Ice Cream & Chocolate Company (map #74)
2) Drive through Fort Worden State Park (map #80)
3) Grab bread at Pane d'Amore Artisan Bakery (map #77)
4) Sip beer at Propolis Brewing (map #66)
3) Sample cheese at Mt Townsend Creamery (map #65)
4) Gather farm fresh supplies at either SpringRain Farmstand (#57) or Chimacum Corner Store & Farmstand (#56)
5) Sip Cider at Finnriver Cidery (map #55)

Entry onto the Olympic Peninsula Option B:

or enter via Seattle to Bainbridge ferry - crossing Hood Canal Bridge - skipping stops 1-5 above
6) Stretch and eat with Chef Dan at Port Ludlow Resorts Fireside Restaurant (map #54)
7) Bite into the best smoked meat & cheese deli creations at Gear Head Deli (map #53)
8) Enjoy a bite and view at the aptly named "Pleasant Harbor" Marine galley / pub (map #50)
9) Slurp the 'Hood' on the beach at Hama Hama Oyster Co. (map #49)
10) Sip some of the 'Sound' at Hardware Distillery Co. (map #48)
11) Take a break or indulge in a full spa treatment at Alderbrook Resort & Spa (map #43)
12) Stop in at Mosquito Fleet Winery  (map #42)
Exit at Gorst Hwy 3 at Hwy 16). Head either a few miles north past Bremerton Naval shipyard and take Bremerton to Seattle ferry back into downtown Seattle, or travel SE through Port Orchard, Gig Harbor and across Tacoma Narrows Bridge to Tacoma - SeaTac - Seattle.
Either a 12 stop EXTRA full day or a simply FULL 6 stop day. With nearly 100 culinary adventure points to see and taste all around the Olympic Peninsula you'll have to make plans to come back and visit, again, and again!
Enjoy!

“Healthy Ocean Healthy You!” Lift a fork to Get Into Your Sanctuary Day on the Olympic Coast!

unnamedThe Olympic Culinary Loop knows that our delicious Olympic Coast Cuisine has environmental stewards to thank just as much as skilled chefs! Saturday June 25 our NOAA partners with the Olympic Coast National Marine Sanctuary  have a full day of education, adventure and activities planned. All weekend long we'll be featuring Olympic Culinary Loop sustainable dining experiences for to feel as good about the wise sustainable seafood sourcing decisions on your plate as your platelet does about the delicious cuisine being savored! Some of the members you won't want to miss tasting include:   Full Get Into Your Sanctuary details on-line Instagram photo contest! To enter, post a photo by June 29 of yourself on Instagram enjoying one of our national marine sanctuaries, geotag it, and tag it with #VisitSanctuaries.

Cash in on LOOP LOOT!

Are you hungry for some fun and free LOOP LOOT! Olympic Culinary Loop is pleased to reward our loyal "Taste Tourists" with monthly give away of $50 in LOOP LOOT!LoopLootOCLLogo Use just like cash as you eat your way all around the Olympic Culinary Loop. Fill your pockets with valuable LOOP LOOT by simply participating in our monthly social media contests.

Congratulations to Melanie Cook Daehler or Raymond Washington for being the 1,000th OCL Facebook LIKE!

Melanie is the lucky person honored to receive $50 in LOOP LOOT in order to help her eat your way around the Olympic Peninsula.

Current LOOP LOOT contest -

 In honor of upcoming 15th Annual Dungeness Crab & Seafood Festival, October 7-9, 2016 in Port Angeles

The current LOOP LOOT photo subject is delicious Dungeness Crab and Seafood being enjoyed around the LOOP!
As always: 
 
Photograph and share your Loop Loot adventure and you'll be automatically entered to win $50 of monthly LOOP LOOT
Here's How:
1)  Simply post an image based on that month's LOOP LOOT theme, e.g. if "Spring Bounty", think: Eggs (even on your plate!), Chicks, Ducks, Turkey, Eagle?!?, ideally with you enjoying it / them somewhere around the Olympic Culinary Loop to www.facebook.com/OlympicCulinaryLoop
2) Be sure to the LOOP location or culinary festival event where your photo was taken
3) Be sure to include the hash tag(s) #OlympicCulinaryLOOP and/or#LoopLoot in your photo description.
That's it! At the end of the month, if your posting has most comments and likes combined, YOU WIN! *
Simply let others know about your delicious destination and you're entered to win $50 in LOOP LOOT! Good luck! Looking forward to seeing you around the LOOP.
  *The fine print" (LOOP LOOT's official contest rules): NO PURCHASE OR PAYMENT OF ANY KIND IS NECESSARY TO ENTER OR WIN. The LOOP LOOT "Contest" is a promotional rewards offering of the Olympic Culinary Loop (OCL), as "Sponsor", and not in anyway sponsored, endorsed, administered by, or associated with Facebook.  Any questions, comments or complaints regarding the promotion will be directed to Sponsor, not Facebook. This contest is governed by these official rules (“Official Rules”). By participating in the contest, each entrant agrees to abide by these Official Rules, including all eligibility requirements, and understands that the results of the contest, as determined by Sponsor and its agents, are final in all respects. The contest is subject to all federal, state and local laws and regulations and is void where prohibited by law. Read full rules...  

4 Ways to Spend Winter in the Quinault Rainforest

Reprint from  There are few truly Pacific Northwest events that can compare to watching winter arrive in the rainforest. While many avoid the region due to the strong winds, constant downpours and occasional snow showers, there is something amazing and unique about spending time out in the wilderness of the Olympic Peninsula. Tucked away deep in Grays Harbor’s Quinault Rainforest, one of the most underrated winter experiences is waiting for you. The Lake Quinault Lodge is an iconic lodge in the Pacific Northwest and by far the crown jewel of lodges around Olympic National Park. Built in 1926, the Lake Quinault Lodge is probably most famous for hosting President Franklin Delano Roosevelt for a lunch as he toured the area that would later be Olympic National Park. In 1937, he traveled around the Peninsula, enjoying the towering trees and solitude of wilderness found along the shores of Lake Quinault. It is rumored that, while dining on a meal overlooking Lake Quinault, FDR made his decision to protect the land for good.
[caption id="attachment_8459" align="alignleft" width="300"]lake quinault lodge Warm up by the crackling fireplace at Lake Quinault Lodge. Photo credit: Douglas Scott.[/caption]
Today, the Quinault Rainforest is the 6th most popular region of the Olympic Peninsula and National Park, bringing in nearly a quarter million visitors each year. Those who do make their way to the Quinault are greeted with eagles, elk, salmon and bears, as well as access to incredible trails and majestic views. In the summer, the area can be crowded and full, but the winter months give those searching for solitude, isolation and beauty the ultimate gift. During the winter months around Lake Quinault Lodge, there are numerous things to do, see and explore. While the areas around the lodge are amazing, the first area visitors should see is the main room and fireplace of the Lake Quinault Lodge. Adorned with rocks and a huge elk head, the rustic feel of the Lake Quinault Lodge becomes evident immediately.
[caption id="attachment_8460" align="alignright" width="225"]lake quinault lodge A Christmas tree inside Lake Quinault Lodge creates a festive atmosphere. Photo credit: Via Tsuji.[/caption]
During the holidays, a large tree, decorated with local christmas ornaments, sits across the room from the fireplace. On Christmas Eve, the staff at Lake Quinault Lodge hosts an event, complete with Santa arriving with a llama before sitting next to the fire and reading “The Night Before Christmas.” With gifts, live music and roasted chestnuts, this is the perfect getaway on Christmas Eve. If you can’t make it to the Lake Quinault Lodge on Christmas Eve, don’t fret. Throughout the entire year, incredible views of Lake Quinault and the Quinault Rainforest are just a few feet from the lodge doors. Yet, true solitude is only found here in the offseason. Lake Quinault Lodge in the winter gives you a wealth of exploration mere seconds from relaxing in front of a large fireplace. With 13 miles of trails waiting just outside, accessing and exploring the Quinault Rainforest doesn’t get any easier than at the lodge. All around the Lake Quinault Lodge, a myriad of amazing winter activities await you and your family. While hundreds of potential adventures are available, we have narrowed down four recommended activities that are perfect for the winter season. From staying in the car to getting out in the elements, and everything in between, starting a rainforest adventure from the Lake Quinault Lodge is a wonderful experience.

1. Drive the Lake Quinault Loop.

[caption id="attachment_8458" align="alignright" width="300"]quinault rainforest Snow falls in the Quinault Rainforest. Photo credit: Will Spence.[/caption]
To start, it is highly suggested that you drive the Lake Quinault Loop. At 31 miles roundtrip, this drive gets you close to amazing waterfalls, stunning river views, prime elk habitat, numerous picnic areas and hundreds of miles of trails. The highlights are numerous, but the drive through the rainforest and exploring Merriman Falls take the cake. Watch for elk and eagles while on this drive, as they are commonly seen.

2.  View Morning Ice and Frost.

In the winter, the drive is unique, with sections of the rainforest covered in thick frost during the morning hours. Seeing ferns lined in ice and frost, standing out sharply against the greens of the dense forest, is an experience everyone should have. The best place to see morning ice and frost will be north of the bridge and down at the end of the road along the North Fork of the Quinault River. For a quick walk in the frost, heading down the North Fork Trail a few miles will give you amazing views and some great areas for incredible photographs of ice and frost.

3.  Take a Winter Hike.

 
For more serious hikers, heading out to Pony Bridge, Fletcher Canyon or even up to Colonel Bob Peak will give you a winter experience unlike any other. Shorter day hikes are found on the southern shores of Lake Quinault, near the lodge. The best route is to start at the Rainforest Nature Loop Trail west of the lodge and take any of the 13 miles of trails. Willaby Creek is also an excellent small series of falls to reconnect with the wilderness. Read the rest of this article: http://www.graysharbortalk.com/2015/12/08/winter-lake-quinault/

  http://www.graysharbortalk.com/2015/12/08/winter-lake-quinault/

Salmon House at Lake Quinault: Keeping Diners Happy for Over 40 Years

Reprinted from  [caption id="" align="alignleft" width="431"]salmon house restaurant Hoquiam resident, Chris Lowder, is ready for dinner at the Salmon House Restaurant.[/caption]
By Kristine Lowder Perched on the south shore of Lake Quinault, The Salmon House is not particularly well known outside the immediate vicinity. And that’s a shame. Because this family-owned and operated restaurant has been keeping people happy for nearly a half century.
salmon house restaurant
Check out the lovely view of Lake Quinault from The Salmon House.
Originally built in 1966, the Salmon House is owned and operated by the Morrison brothers – Dave, Don, and Joseph. Morrison family involvement in the lake-hugging restaurant began in 1970, when Dave’s parents bought the restaurant, then-called the “Rain Forest Café.” The snug building was remodeled in 1976 to include a lower dining section offering panoramic views of Lake Quinault. A back section with a roaring fireplace was added in 1983. Dave and his brothers did most of the remodel themselves. The brothers bought the restaurant from their parents in 1980 and changed the name to The Salmon House a few years later to reflect the specialty of the house. Not surprisingly, salmon is the single biggest seller on the menu. Several options are available. The secret is buying it fresh. “We buy salmon mostly from Cisco,” explains Morrison in a phone interview. “We try to keep it fresh, usually caught within a couple days.”
  Read the rest of this article at: http://www.graysharbortalk.com/2015/03/01/salmon-house-lake-quinault/

WHAT's HOT - Culinary Forecast

The forecast is "delicious" all around the LOOP.
No need to wait until 2016 to eat-up the National Restaurant Association's culinary forecast. Olympic Culinary Loop is serving up the YUM right now!
The National Restaurant Association recently presented their culinary forecast for 2016.
What's Hot2016 Top-20
                  Here's some LOOP members setting the trend today!   1) Taylor Shellfish, Hama Hama Oysters, SpringRain Farm 2) Turnip the Beet, Fort Worden, 7 Cedars, Farm's Reach 3) Nash's, Finnriver, Elk Meadows 4) Olympic Culinary LOOP! 8) Shorts Beef 9) Taylor Shellfish, Hama Hama Oysters 10) Elevated 15) Finnriver, Nash's 17) Pacific Pantry  

Boys [and Working Girls] in the Boat - Olympic Cellars Connection to Olympic Gold

There's nothing like a good glass of wine to help wind a story into an epic experience.Kathy - Working Girl WG-header-2012.jpg Original Olympic Cellars "Working Girl", Kathy Charlton, invites readers to connect the historical (and sometimes hysterical) dots from:
  • Rowing Gold at the 1936 Berlin Olympics,
  • A near salad bar at TGI Friday’s survival story!
  • Best seller "Boys in the Boat's" connection between University of Washington and Sequim.
All to illustrate how dedicated collaboration: be it making wonderful wine, or beating all odds to win Gold , depends on tenacity and teamwork!
“Great crews may have men or women of exceptional talent or strength; they may have outstanding coxswains or stroke oars or bowmen; but they have no stars. The team effort—the perfectly synchronized flow of muscle, oars, boat, and water; the single, whole, unified, and beautiful symphony that a crew in motion becomes—is all that matters. Not the individual, not the self.” - George Pocock 
So pour a nice glass of Olympic Cellars wine, (I always try to keep a bottle of their "Handyman Red" on hand!) and  read Kathy's great post before you read - or re-read - Daniel James Brown's Boys in the Boat              A great summer adventure awaits!           Read Kathy's "Boys [Girls] in the Boat" post: http://us2.campaign-archive2.com/?u=aaf43e68a3888a25147e63609&id=50af315b70&e=6951bd51d9  

Father's Day dining ideas

Treat Dad to a delicious meal around the LOOP! Here's a sampling of special meals and offers designed for Dad this Father's Day! Alderbrook Resort - Last minute Father's Day plans in the works? Join us for brunch and enjoy 25% off your stay plus a $50 waterfront center credit either 6/19-21 or 6/26-30 through our Pearl of the Day! Call us at 360.898.5500 for brunch reservations as space is limited. Enjoy hearty fare and waterfront golf challenges with Dad at our annual Father's Day brunch. Please call us at 360.898.5500 for reservations as space is limited. Cost is $49 for adults, $16 for kids 10 & under and brunch is complimentary for children 3 & under. MENU (Yum!)     Stottle Tasting Room In Hoodsport will be doing complimentary tastings for Dads and all duffers this Fathers day weekend. Just mention they saw this special on the Culinary Loop. Olympic Cellars – flip-flop-banner-2015 Join us all weekend for some Flip Flop Fun! Wear your flip flops, taste wine and take home a complementary tasting glass.  Your choice:  our traditional glass or the stemless“How’s your day” glass. Enjoy our delicious and refreshing Cranberry Jubilee Sangria – perfect for summer. Sparkling Riesling and Cranberry Jubilee will be available for tasting and glass pours.  Pack a picnic and stay awhile. Taste our pepper jellies and bacon jam.  Yumm! Cranberry Jubilee Sangria Recipe 1 Bottle Cranberry Jubilee ¼ Scant Cup Sugar ½ Sliced Lemon ½ Slice Lime ½ Cup Raspberries ½ Cup Limeade ½ Cup Seltzer Water Mix all ingredients and allow to marinate for 2 hours prior to serving.  Adjust sugar to taste.
With this fantastic warm weather, it’s definitely time to wheel out the grill . This weekend, get your favorite Golfer or Dad a Grilling Box featuring 16 pounds of cuts of Nash’s delicious pastured pork. The cuts include smoked pork chops, brats, country or spare ribs, Italian sausage links, fresh ham steaks, and ground pork, ready for the barbecue this summer! Cost is $109. Call 360-681-7458 to order your box. A $25 deposit is required.
Also available for the same price is a Standard Box, which includes chops, bacon, breakfast sausage, ground pork, a roast or ribs, and ham steaks.
https://www.facebook.com/events/1440394099596417/

U.S. Open Chambers Bay, culinary specials

You'd really have to shank your drive from Chambers Bay to find yourself laid up on the Olympic Peninsula! However, exchanging a double bogey for some of these delicious U.S. Open inspired culinary deals will be a hole-in-one everyone can tee-up for!   Nourish - Nourish will offer US Open Chambers Bay lunch specials from June 18, 19, 20 to celebrate WA state hosting the Open. Enjoy a "Par 3", a trio of tasty salads, quinoa, beet and shrimp served with an Arnold Palmer or a Birdie Sandwich of grilled organic chicken, red pepper jam on house Brazilian cheese bread buns with an Arnold Palmer. Stottle Tasting Room - In Hoodsport will be doing complimentary tastings for Dads and all duffers this Fathers day weekend. Just mention they saw this special on the Culinary Loop. Olympic Cellarsflip-flop-banner-2015 Join us all weekend for some Flip Flop Fun! Wear your flip flops, taste wine and take home a complementary tasting glass.  Your choice:  our traditional glass or the stemless “How’s your day” glass. Enjoy our delicious and refreshing Cranberry Jubilee Sangria – perfect for summer. Sparkling Riesling and Cranberry Jubilee will be available for tasting and glass pours.  Pack a picnic and stay awhile. Taste our pepper jellies and bacon jam.  Yumm! Cranberry Jubilee Sangria Recipe 1 Bottle Cranberry Jubilee ¼ Scant Cup Sugar ½ Sliced Lemon ½ Slice Lime ½ Cup Raspberries ½ Cup Limeade ½ Cup Seltzer Water Mix all ingredients and allow to marinate for 2 hours prior to serving.  Adjust sugar to taste.
With this fantastic warm weather, it's definitely time to wheel out the grill . This weekend, get your favorite Golfer or Dad a Grilling Box featuring 16 pounds of cuts of Nash's delicious pastured pork. The cuts include smoked pork chops, brats, country or spare ribs, Italian sausage links, fresh ham steaks, and ground pork, ready for the barbecue this summer! Cost is $109. Call 360-681-7458 to order your box. A $25 deposit is required.
Also available for the same price is a Standard Box, which includes chops, bacon, breakfast sausage, ground pork, a roast or ribs, and ham steaks.

Is pleased to announce that the Warmhouse in Neah Bay has locally caught fresh fish: (Halibut, Salmon or Cod - Yum!) on most weekends, dependent upon catch.  Ask what's just come in off the boat for your dinner enjoyment!

Ciders&Sliders
JUNE 24 Chicken Cheese Steak - FinnRiver Habanero Short Rib - Eaglemount Ginger http://www.portludlowresort.com/golf Stay and Play Package This golf package includes:
  • One night's accommodation in a Queen room
  • 18 holes per person
  • Electric cart
  • Unlimited range balls
  • $50.00 Gift Card for use at the Golf Course
Starting at $259.00 - June 1, 2015 to September 30, 2015. Please enter the code word: "GOLF" in the group code when booking online Rate does not include resort fee, tax and gratuity.   Golf School Package This golf package includes:
  • Two night's accommodations in a Queen room
  • Ten hours of golf instruction
  • Unlimited golf
  • Cart and range balls
  • 20% off merchandise
  • $50.00 Gift Card for use at Niblicks Cafe
Golf Schools are available for the following dates: June 28-30, July 19-21, August 23-25, September 20-22 Starting at $835 for single occupancy and $1430 for double occupancy. To book this package, please call the Inn directly at (360) 437-7000. Rate does not include resort fee, tax and gratuity.   Alderbrook Resort and Spa - Thursdays in June: Floating Green Golf Challenge Located on our Waterfront, 3:30-4:30PM, $1 for 3 golf balls, Open to hotel & non-hotel guests Test your chipping and driving skills at our weekly floating green golf challenge!  Pros from Alderbrook Golf & Yacht Club will be there for lessons, demonstrations and moral support.  They’ll also provide you with 10% off your next round of golf.   #USOpen #MyBestShot #TheOpen #ChambersBay

Let the LOOP make Mother's Day Delicious!

 Whether you celebrate Mom at the beach, out on a trail, or in a fine dining room. Be sure to eat just like she taught you! And pick-up the tab at any of these wonderful Olympic Culinary Loop dining spots.
Spring is here! And with Mother's Day this month, (hint-hint May 8!), don't miss the opportunity to celebrate Mom as discover delicious dining specials. mothers-day-brunch
The Olympic Culinary Loop is pleased to highlight an ever GROWING list of members cooking up something extra special for this Mother's Day. (Note: Advance reservations are strongly encouraged as many of these drool-worthy banquets will sell-out fast!)

 Mother’s Day at Lake Crescent Lodge

Celebrate Mom with a special lakeside brunch buffet or dinner at Lake Crescent Lodge. Enjoy a day together in Olympic National Park; take a stroll to Marymere Falls, relax in front of the crackling fire or read a book on the sunporch.

Brunch service 10am to 3pm, buffet prices below Dinner service 5pm to 9pm, prices vary, special menu available. Brunch Buffet Price - Adults: $48, Seniors (62+): $42 Children 12 & Under= $25 4 Under Free Tax & Gratuity included. Full prepay at time of reservation. 72 hour full refund cancellations accepted.  Advanced reservations and prepayment are required for brunch service.  Advanced reservations are required for dinner service. Reservations: (360) 928-3211 Lake Crescent Lodge is managed by Aramark, an authorized concessioner of the National Park Service.

Stottle Winery - Mothers Day Weekend Wine Tasting & Summer Hours

Join us Mothers Day weekend to celebrate the mom in your life (even if that's you).  No tasting fees for moms May 14 & 15.  Taste 5 awards winning wines Washington wines.

Of course you can come in for a tasting anytime during our normal hours. now - May 22nd Fri - Sun 11am - 5pm May 25 - Sept 8th Wed - Sun 11am - 5pm We are conveniently located on Hwy 101 24180 Highway 101 Suite B, Hoodsport, WA 98548 360-877-2247

Lake Quinault serves up Flowers & Brunch for Mom

Sunday, May 8, 2016 11:00 AM - 3:00 PM Lake Quinault Lodge

Enjoy a special Mother’s Day brunch buffet from 11:00 am to 3:00 pm on Sunday. In the afternoon relax in front of the crackling fire and listen to Ben and Lorrie play beautiful music on classical guitar and Celtic harp. MOMS RIDE FREE with a paying participant on our Interpretive Coach Tour.

PortLudlow(Fireside Restaurant)v2

Mother's Day Brunch at Port Ludlow

Sunday May 8th Come celebrate Mother’s Day at The Fireside with a multiple-item special entrée menu and buffet loaded with freshpastries, fruit, berries, a variety of fresh made salads, crab legs, fresh shucked oysters, Steelhead lox, shrimp and artichoke dip, and a dessert station. The event features special pricing for children ages 10 and under and a special gift for all the moms. Reservations required please call 360.437.7412


nourishLOGOnobordersmall

Nourish for Mother's Day!

Sunday May 8th we will be serving a special Mother's Day menu from noon to 3pm. Treat Mom to a lovely meal and to the live music of Stringology with their gypsy jazz tunes. Menu at web sitewww.nourishsequim.com


Mom will be in for a treat at Westport Winery Garden Resort!

The nursery is in full bloom at Westport Winery Garden Resort! Come sip, taste and treat Mom to a day in the nursery at Westport Winery.

Full menu in the delicious dining room, perfectly paired with dozens of award winning wines.


(2) Ajax Cafe.clipularAjax Cafe Sunday May 8th Mother's Day

Celebrate Mom at the Ajax Cafe on Mother's Day Weekend!   We will have special menu items and beverages.

   

  Kokopelli Grill

It's almost Mother's Day and we have a special Brunch planned. Brunch begins at 10 am to 3pm. Dinner begins at 4pm. Reservations recommended. Also our Winemaker Dinner is almost sold out. We will close the restaurant on Sunday the 18th for this event. Cheers from Candy and Michael

Make Mother's Day "Spa-wesome" at Alderbrook Resort & Spa!

Celebrate the important women in your life with our fabulous, Hood Canal-inspired brunch. Please call 360.898.5500 for reservations and information. MENU: Sunday, May 8th The Restaurant at Alderbrook 8am-2:30pm Adults $49 Children 10 and under $16 Includes Non-Alchoholic Beverages Spring Thaw: Spring mixed green salad Caesar salad Fresh melons and berries Baked brie Lox and smoked steelhead display Antipasti Display Oyster and snow crab bar Nobles Feast: Bacon & sausage Breakfast potatoes Banana Bread French toast Assorted Pastries & Petite Croissants Cheese Blintz Eggs benedict Smoked steelhead benedict House made biscuits and kurobuta sausage gravy Roasted Root Vegetables Parmesan Raviolis w/ herbed cream Manila clams Garlic & Herb Prawns Glazed Thyme Honey Ham Omelette Station: Assorted Meat, Cheese and Vegetables Waffle Station: Fresh Berries & Chantilly Cream Off The Blade: Slow Roasted Prime Rib w/ Au Jus and Creamed Horseradish Cedar Planked Northwest Steelhead w/ Cured Tomato and Basil Aioli Sweets: Chocolate Dipped Strawberries Bread Pudding w/ Salted Caramel Coffee Cake & Carrot Cake Shortbread Cookies House Made Muffins Chocolate cups filled w/ Pnut Butter Mousse and Huckleberry Meringue ------------------------------------------ Mother’s Day Spa Experiences: available Friday-Sunday, May 6th-8th: Please call our Spa at 360.898.5520 for appointments. Revitalizing Collagen Facial: 90 minutes, $195 This intensive anti-aging treatment hydrates, rejuvenates and tightens the skin, minimizing the appearance of fine lines and wrinkles. Our expert Lyophilized Native Collagen Pellicle cocoons the skin, quenching dehydrated skin, leaving behind only the most radiant skin. Excellent for all skin types. Enjoy 25% Off Our Revitalizing Collagen Facial Bring your Mom To The Spa Day enjoy a 50% discount off our 60 or 90 minute Alderbrook Signature Massage ----------------------------------------------- "Moms Paddle Free" at our Waterfront Center every day in May! Available to overnight hotel guests every day in May. http://www.alderbrookresort.com/marina/

Fort Worden - Port Townsend

Please join us for Mother's Day Brunch on Sunday from 10am to 3pm and celebrate Mom! Call 360.344.4400 for reservations.

 

MothersDayAjax Ajax Cafe

is hosting Mother's Day dinner, Sunday May 8, 5PM - 9PM. Yum!  
This could be your view for Mother's Day Dinner this Sunday! Call 360-962-2271 ext. 4007 to make your reservation. http://www.thekalalochlodge.com/may-2016-events.aspx
         

 Cafe Garden Port Angeles

is ready to welcome you for Mother's Day. Reservations recommended! Cafe Garden PA FullSizeRender (21)

GreenHouse Inn by the Bay provides guests with sensational flavors fresh from own Greenhouse

GreenHouse20150420_142001 IMG_3824The GreenHouse Inn by the Bay provides guests with sensational flavors from our Greenhouse grown produce. The ruby red tomatoes served alongside our egg de jour, bright green chives and nasturtiums all provide complex color and taste to our breakfast plate. We are adding to that experience with our “estate grown” tea – ready for guests to blend for their preference and palate. Options include mint, chamomile and anise with plenty of local honey.  Passion fruit from our long blooming Passion Flower Vine will be the next addition to our menu. Stay tuned to hear what is next from our farm to our table.

Diane Schostak remembered as 'tireless' and 'visionary' in promoting Olympic Peninsula tourism

Olympic Culinary Loop mourns the passing of one of our founding members and biggest cheerleaders, Diane Schostak. Diane Schostak, a longtime Forks resident, past president of OCL, and retired executive director of the Olympic Peninsula Visitor Bureau,  was being treated for stage 4 breast cancer, when she died in California, where she had been visiting her daughter and new born grandchildren on Monday March 23, 2015. The Peninsula Daily New provides this report of Diane's life and lasting tourism proponent legacy. http://www.peninsuladailynews.com/article/20150325/NEWS/303259990/diane-schostak-remembered-as-tireless-and-visionary-in-promoting

Culinary Kick-Off with Super Bowl Specials around the LOOP!

Here’s a mash-up of some of the MANY delicious Super Bowl specials being offered by Olympic Culinary Loop foodies all around the Peninsula! How are you going to be eating and expressing your 12th Man pride this weekend?!?! Go Hawks!  

  Anne Maries Cafe'

This week's Lunch specials are:
Monday: Russell Wilsons Magical minestrone soup with Grilled cheese sandwich. Tuesday: Legion of Shroom soup with Tom Brady's Cow patties. Wednesday: Beast Mode barley soup with Bacon, cheddar & pear sandwich. Thursday: Jon Ryan's tomato soup with 12th man Egg salad sandwich. Friday: NOT New England clam chowder with Tuna sandwich.
Go Hawks!!!!!

 

  next door gastropub

Next Door Gastropub is doing something that we've never done before at the pub...reserving tables for the big game!! We are offering 4 Superbowl Table Packages to the first groups who call to reserve their prime seats for the Superbowl. Each package costs $150 and looks like this: * Your own "themed" table * 4 of the best seats in the house * Full Big Screen TV & Projector visibility * 16 Wings of your choice * 1 appetizer bowl of fries with add-ons * A pitcher of Hawk One Lager * A "Shot of Hope" for each guest at kickoff * Discounted Superbowl square purchases * Complimentary party favors
In addition to table packages we will be offering Superbowl Inspired food and drink specials, a fun and lively staff to keep you fed and watered throughout the game and the best (and loudest) fans in PA to cheer along with as we WITNESS THE BOOM!!! We're goin' BIG this Sunday and there's room for you to come with us!! To purchase one of our Superbowl Table packages call now 360-504-2613

 

  The Bishop Victorian Hotel

Still making plans for the Superbowl Weekend and want to avoid the Seattle crowds? We have a few suites still available at the Bishop Victorian, so grab your 12th Man gear and come on over to the other side!

 Grove Street Brewhouse

Hand knit washable Hawks stocking hat for sale @ The Grove. $40. GO HAWKS!!

  Chevy Chase Beach Cabins

Treat that special someone to a quiet and relaxing weekend in one of our studios (7 or 10) and still get home in time to support our SEAHAWKS!! Or hang around and take in the game at one of the many great places in PT that will be playing the big game! In honor of our Seahawks and the 12th man there will be a 12% discount special on a two night stay in cabin 7 or 10 . Give us a call at 360-385-1270 or email us at info@chevychasebeachcabins.com ‪#‎gohawks‬ ‪#‎seahawks‬‪#‎chevychasebeachcabins‬ ‪#‎porttownsend‬ ‪#‎12thman‬

Looking for a place to watch the Game? Come on down to the Red Lion!! We'll have delicious food, fabulous drinks, and even a kid friendly zone!! See you at TWELVE!!! ‪#‎GoHawks‬
 Alright all of you 12's - Share your best Twelfie with us on this RL Facebook page, and be entered to win $25 in food and drinks at the Crab house!!! Let's see your Blue and Green!

Join us for the exciting matchup between the Seahawks and Packers! Kick off is at 12:05. We'll be opening our doors at 11:30. Banh mi sandwiches from across the street go great with beer!

 
Are you ready for some football! All you can eat bbq buffet is $12 game day!! Projector is up, hawk shots are chillin' and Lucille is smokin'!!!  
 Cafe' New Day ·
Two things you need to know about this Saturday and Sunday, the 17th and 18th! Ask if this Superbowl deal is being offered this Sunday: To celebrate the game, anyone who comes in decked out in the colors of their football team gets 10% off their meal. *THE BEAST BURGER* - Our way to celebrate our Seahawks. This New Day take on the blue and green takes our juicy Rayonier Valley grass fed beef patty and surrounds it with a stellar team of house-made blue cheese, bacon, grilled green apple, spring mix, tomatoes and red onions. Comes with your choice of chips.      

  The Resort at Port Ludlow

Only 6 days left to take advantage of the 12th Man Super Bowl Golf Special AND the temperature at Port Ludlow is hovering around 60 degrees today! What are you waiting for?
 
    Alderbrook Resort and Spa
Enjoy access to our Super Bowl pool & restaurant parties, fan gift & a $50 dining credit!  12th Man Super Bowl Stay  package special.  
  Kalaloch Lodge
02/01/2015 /// Come Watch With Us At The Kalaloch Lodge! Go Seahawks!

 
finnriver  Finnriver
Super Bowl cider suggestion: Finnriver Dry Hopped mixed with our Habanero cider. ‘Hot Hopped’ cocktail suggested by friends at theThe Resort at Port Ludlow. Enjoy the game and may goodwill prevail on the field and beyond!  
We will be closed on Sunday so our employees can enjoy the Super Bowl! Go Hawks!

  Olympic Cellars Winery

We will be closed on Sunday so our employees can enjoy the Super Bowl! Go Hawks!

Holiday Happenings

Holiday-banner-buffetstyle-OCL (480x130) There's so much about the season to celebrate and savor!  Take a look at our bountiful notice full of season specials. Here you'll find details regarding any and all special offerings - especially tasty:
  • Thanksgiving
  •  Christmas
  •  New Years
Enjoy all the delicious News!
The Ajax is booking up fast for New Years Eve so call soon if your Interested.
After Dinner at the Ajax Come join us out at Fort Worden for some great local music.   Locust Street Taxi!

  New Year's Eve Party

Thursday, December 31 | 9:30 p.m. to 12:30 a.m.
$99 For two
Featuring:
Live Performance by Locust Street Taxi
 Signature Cocktails & a Champagne Toast
Specialty Appetizers & Hand-Passed
Hors D'oeuvres
Dessert Bar & Party FavorsCall Kristan at 360 531-1848  to hold yourself a spot
 
  port ludlow wine bistro ad The Resort at Port Ludlow invites you to pause, and gift yourself with some comfort food each Wednesday in December! Chef Dan and his culinary team will be preparing Three Course French Bistro feasts, with optional flight of wine pairings. Enjoy! Please call 360.437.7412 for Reservations Visit these "Drool Worthy" menu offerings!  

Last Two Dinners Until February 2016 (at Alder Wood Bistro) ----

3 Courses for $30
Wednesday, December 30th
For those of you who have been anxiously awaiting to see Alder Wood Bistro menu for New Year's Eve or the 3 Courses for $30 on the 30th - here they are!
These are the last two dinners before Jessica, Gabriel and crew close for the month of January.
Seating is limited, call to make a reservation 360-683-4321.
They close the month of January every year for our annual deep cleaning and vacation.
 
Opening again Thursday, February 4th for 
Lunch & Dinner, Thursday - Saturday
New Year's Eve 2015
$55 per person (an Amuse, one beginning, one main & one dessert)
To Begin
Seared Albacore
Seared Oregon Coast Albacore, Horseradish "Snow", Purple Potato Causa, Fresh Wasabi Leaves
~
Sweet & Savory Wood-Fired Flatbread Pumpkin Puree, Local Pear, Lamb Sausage, Delicata Squash, Nash's Leeks, Mozzarella
~
Smoked Tomato Bisque & Spot Prawns
Organic bisque, Grilled Local Spot Prawn Skewer
~ Crispy Melted Pork
Braised Nash's Pork Roulade, B
ahn Mi Slaw, Pear-Apple Chutney
~ Crispy Calamari Salad
Crispy fried calamari, Cara Cara Orange, Mama Lil's Pickled Peppers,
Kaffir Lime Vinaigrette, Organic Mixed Greens
New Year's Salad
Bleu d'Auvergne French blue cheese, Local Pear,
Nash's Pickled Beets, Hazelnuts, Organic Mixed Greens
Main
Cedar-Planked Steelhead
Local Steelhead, Chanterelles & Pink Peppercorn Butter,
Lazy J's Fingerling Potatoes, Seasonal Wood-Fired Vegetables
~
Grilled Tenderloin
Short's Grass-fed Tenderloin, Demi-Glace,
Organic Buttermilk Mashed Potatoes, Wood-fired Vegetables, Crispy Onions
~
Savory Buckwheat Crepe Torte
Nash's Buckwheat Crepes (GF), Roasted Pepper-Sun Dried Tomato-Leek, Goat Cheese-Kale,
Mushroom Duxelle, Crispy Lazy J's Potatoes, Sautéed Nash's Greens
~
Rabbit Agnolotti
Spring Rain SmokedRabbit & Heirloom Tomato Jus, Nash's Greens,
Crispy Garden Sage, House-Made Pasta, Chanterelles
~
Tierra Y Mar
Elwha Farms Slow-Braised Lamb Shank, Red Wine Jus, Grilled Local Spot Prawns, Mint Chimichurri,
Organic Buttermilk Mashed Potatoes, Seasonal Wood-fired Vegetables, Parsnip Chips
Sweet Finish
Cheese Plate
Bleu d'Auvergne French blue cheese,
Chimacum Valley Dairy Aged Goat Cheese, Poached Pear, Hazelnuts
Cherry & Chocolate Tart
Theo Chocolate, Garden Cherries, Pate Sucre Butter Crust
New Year's Pumpkin Cake Roulade
Chocolate Meringue Buttercream, Hazelnut Pralines, Frangelico Cream Cheese Frosting
Organic Apple Pie
Served Warm with vanilla Ice Cream
Chocolate Bliss
Theo chocolate, Raspberry Preserve, Cocoa Nibs and Hazelnuts
Special Wine Pours
Alder Wood Artisan Vermouth Cocktail
Sparkling Wine, Contratto Vermouth Bianco, Gabriel's Plum-Tarragon Shrub  8. glass
De Bortoli Sparkling Brut
Australia   6. glass / 25. bottle
Crisp, charming, creamy bubbles, fresh fruit, apple, great with seafood
Wines of Substance Sauvignon Blanc 2013
Ancient Lakes Columbia Valley, WA   11. glass / 49. bottle
Grass & fresh citrus, chalk, earth, & slate, focused and vibrant, wonderful depth on the palate
Talley Vineyards Pinot Noir2012
Arroyo Grande Valley, California   12.5 glass / 57. bottle
Exceptional aromatics, notes of fresh black cherries & rhubarb, toasted oak & ripe cranberry, flavors of raspberry, dried thyme, tobacco, & black pepper, Medium body, savory mineral & earth characteristics
Lullaby Winery Lalayee  2010 Merlot-Cabernet Sauvignon
Walla Walla, Washington   15. glass / 70. bottle
Fragrant nose of blackberry, leather, cedar & tar. Showcasing flavor of blackberry, black cherry, earthy notes of leather, sandal wood, & pencil lead. Medium body, silky tannins, excellent structure, lingering finish.
 

 

New Years Eve at Nourish

  December 31: Join us for our third New Year Celebration featuring Nakai’i. Their lovely Hawaiian music chases away the winter chills. We will celebrate New Year at 9pm along with Times Square in NY. We will offer a 4-course menu with choice of entrees including a champagne toast and party favors for $70 per person. Bring friends and receive a $20 discount for a table of four. Please make your reservations soon - call 360.797.1480! We will be closed Jan 1 but plan to be open through the month of January Happy Christmas to you all, Nourish Sequim              
Olympic Cellars Wine Dinner at Lake Crescent Lodge Join us for this very special evening at Lake Crescent Lodge. Enjoy an evening of sumptuous wining and dining in one of the most beautiful settings in Washington State. Olympic Cellars HeaderCheers! Washington Wine Weekend featuring Olympic Cellars Saturday, December 5, 2015 6:00 pm to 8:00 pm, Lake Crescent Lodge $95/person, plus tax and gratuities Make Reservations Now! This elegant 5 course meal features a special menu to complement the featured winery wines for the evening. Advanced reservations are required. Please call 360.928.3211 to make your reservation today! -OYSTER SPANAKOPITA (CHARDONNAY, 2014), HOOD CANAL OYSTER SEARED PEARS & FENNEL -GINNY FOWL GALANTINE (DUNGENESS RED LEMBERGER, 2014), ORGANIC GREENS,   BALSAMIC CHERRY GASTRIC -RED CURRY PRAWN (NEUHARTH’S LEGACY, 2013, MAGNUM), CHARRED RED CURRY PRAWN -SLOW ROASTED VENISON (SYRAH, 2012), BAKED YAMS, CARAMELIZED PARSNIPS -CHOCOLATE DECADENCE CAKE (SAILING MOON RUBY DESSERT WINE, 2013), TANGERINE CHANTILLY
Dockside Grill - Sequim for the Holidays!
Wednesday thru Sunday  1130am to 3pm for lunch,  4 to 8pm for dinner
                              
Holiday hours: Open Christmas Eve and CLOSED on Christmas Daychristmas-banner-plates
Open New Years Eve thru January 3, 2016
Closed January 4, 2016 thru January 13
2577 West Sequim Bay Road
Sequim, Washington 98382
Come and enjoy waterfront dining with Jamestown Kuls oysters on the half shell with a cocktail, wine and local draft beer on tap  
 
  •  Winter Wine Festival Grays Harbor County Fairgrounds, Elma, WA | January 23rd, 2016 | Check their web site for hours
www.elmachamber.org 360-482-3055 Over 20 wineries, music, food, merchandise and wine vendors, beer garden and more! Shuttle and discount motel rooms available.          
 

Christmas Eve at Michael's Seafood & Steakhouse

Once again we will celebrate Christmas Eve with The Feast of the Seven Fishes.  This traditional meal emphasizes local fish and seafood, which is a snap in our coastal region.  Enjoy all the options at a prix fixe or a la carte. Individual plates range from $8 to $20. Red Envelopes!  It's time for Red Envelopes again!  Join us for dinner anytime in December and your table will receive a Red Envelope. Come back in January and your server will open your envelope.  Inside each envelope is a coupon for a discount off your next meal, a discount on wine, a free entrée, or another fabulous prize.  The grand prize is one free entrée each month for the entire year.  There are 400 envelopes given out each year and each one contains a gift for you, our treasured guest.  Don't miss out! New Year's Eve - End the year at our place.  Celebrate with Michael's Seafood & Steakhouse.

Ocean Crest Resort this year is especially Thankful for Family!

Check out their delicious Thanksgiving Menu. Call for reservations before it’s too late, as they only have a few spaces available.clipular (10) Their Thanksgiving 2015 Menu is "yum!"        


 

Join Nourish for Thanksgiving Dinner

Come join Nourish Sequim Thursday the 26th for a wonderful old-fashioned, Thanksgiving dinner with all the delicious trimmings, organic birds, local veggies as well as a vegan option…make your reservations soon! 360.797.1480    

Fort Worden 

Serving Thanksgiving to your "troops" for over 100 years!Fort Worden Thanksgiving 2015 menu   Contact Fort Worden's banquet & catering department, 360.344.4400 ext 304, TODAY and reserve your families Thanksgiving feast.                              
  Baked bounty at Pane d' Amore! panelogo     Displaying Thanksgiving Formal Menu 2015.jpgThanksgiving Formal Menu 2015                                                    

Port Ludlow Resort

You love the Fireside and Port Ludlow all year, why not make it your home for the holidays? Thanksgiving Dinner may be SOLD OUT, but there are plenty of additionally delicious opportunities for your to take advantage of. (Hint: Call right away and book your reservations! www.portludlowresort.com, 360-437-7412)
PtLudlow-SoldOut-Thanksgiving
Save the Dates...
November
Wednesdays in November
November 14th Strung Along Community Marketplace
November 26th
SOLD OUT
December
Wednesdays in December
December 11th
Port Ludlow Golf Club &
Niblicks Holiday Sale
December 24th
December 31st
January
January 22nd
DeLille Wine Dinner
 

Pumpkin & Gingersnap Ice Cream at Elevated!

For November’s blustery weather: Zingy Gingersnap made with gingersnap cookies (fill your own ice cream sandwiches between homemade molasses cookies or packaged gingersnaps). Our Pumpkin ice cream tastes just like creamy pumpkin pie filling. Try a scoop in a crispy old-fashioned cone. We also serve thick, dark hot chocolate and toddy coffee. And, in our candy store next door, an array of our handmade chocolates and truffles. Gift boxed for your Thanksgiving hosts! 627 Water Street, Port Townsend.  

It’s time to order your CRUST holiday pie!

Go to our website to see the menu and send us an order, soon! www.crustpies.com    

Lake Crescent Lodge in November

2015 Centennial Anniversary Holiday Events OlympicNationalParks.com • 360-928-3211 • 888-723-7127 Washington Wine Weekends November 20 & 21 - Camaraderie Cellars, December 4 & 5 - Olympic Cellars Fun weekends where you will spend time with the top wine producers on the Olympic Peninsula and the State of Washington. Friday Wine Tasting Reception 5:00-6:30 PM Saturday Wine Maker Dinner 6:00 PM Accommodations for the Wine Weekends can be purchased separately online or with our Front Desk. Advance Reservations are required. Thanksgiving Day Buffet November 26, 11:00 AM to 6:00 PM Continuing our tradition of hosting special holiday feasts, the lodge is where families have gathered for generations to share gratitude and create wonderful memories. Reservations required. Lighting of Lake Crescent November 28, starts at sunset approx. 5:00 PM Celebrate the official start of the holiday season, the Lighting of Lake Crescent Lodge! Carolers, festive drinks & holiday delights and a visit from Santa. Bring a toy or food donation to support Toys for Tots or the Port Angeles Food Bank. Free to the public. Franklin & Theodore’s Teddy Bear Tea Party Saturdays – November 14 through December 12, 2 PM Learn the history of the Teddy Bear as well as two Presidents and their ties to Olympic National Park. Children are encouraged to bring their favorite adult and teddy bear. Reservations required.
 

Give thanks with Alderbrook Resort & Spa....

Celebrate the flavors of the holiday at The Restaurant at Alderbrook. The Restaurant will open its doors to guests and non-guests alike beginning at noon on Thursday, Nov. 26 for its annual Thanksgiving celebration. Menu items prepared by Alderbrook Executive Chef Josh Delgado include:
  • warm starters such as Apple and Chestnut Soup, and
  • guests can enjoy main courses such as 12 oz. Prime Rib, Cedar Steelhead, Tagliatelle Pasta and classic Roasted Turkey with
  • Bread Pudding, Crispy Shallots, Whipped Potatoes, Cranberry Relish and Turkey Gravy.
  • Additionally, diners can end their meal reveling in delicious desserts including:
  • Apple Crostada with Bourbon Caramel, Walnut Crust Cranberry Cheesecake drizzled with Cranberry Syrup and Thanksgiving staple Pumpkin Pie with Spiced Chantilly Cream.
Please call 360.898.5500 as reservations are required and space is limited. On Friday, Nov. 27, Santa Claus will return to Alderbrook at 7 p.m. for the annual Tree Lighting Ceremony! Join Santa for hot cocoa aboard the Lady Alderbrook, fireworks, caroling and over 10 miles of lights! The holiday fun will continue on Saturday and Sunday, Nov. 28 and 29, where complimentary photos with Santa will be available in the lobby from 12 to 2 p.m. and Cocoa Cruises aboard the Lady Alderbrook will be open from 2:30 to 2:30 p.m. Pricing is $20 for adults, $15 for seniors 55 & over and $10 for children 10 & under. Please call 360.898.2145 for reservations as space is limited.
 

Abacela Wine Dinner at Ajax Cafe(2) Ajax Cafe.clipular

Thursday, November 19 at 6:00pm, Join the Ajax Cafe for a pre-Thanksgiving special as we feature one of the top wineries in the country from southern Oregon. (2) Abacela Wine Dinner.clipular
     

An Olympic Wine Cellars  Thanksgiving Fable Olympic Cellars Header

Thanksgiving is fast approaching. You may remember our original Working Girl, Kathy's blog, "You Know the Turkey is Dry When." If not, let's just say that cooking is not Kathy's forte. She is very talented, brilliant and kind (I could go on) and we miss her daily presence around the winery since she retired in 2014. However, we do keep in touch. Her latest business adventure is in the self-defense industry and survival food. This is food that you just add water and poof - you have dinner. It's perfect for Kathy. Well, once a Working Girl always a Working Girl. Kathy decided to Google 'dehydrated wine'. They make everything else, why not wine? Sure enough it's out there, but the reviews are pretty bad and it contains no alcohol.  So, she decided to keep her supply of wine flowing from us. The moral of this story is - liquid wine is better. With the Holidays upon us, friends and family dropping in, and the need for that special hostess gift you might want to have a "stash" of wine around. and I'm not talking dehydrated. To help you out, and say thank you to all of our customers for making 2015 another fabulous year I'm offering you a 30% case discount.

You can order on-line at www.olympiccellars.com or stop by the winery. We are open daily 11-5 (closed on Thanksgiving, Christmas and New Year's Day).

We will check the weather daily and as long as the weather holds, we can ship. Best wishes to you and yours this Holiday season, from - The Workings Girls and Greg  

Thanksgiving Day Buffet at 7 Cedars Casino

Thursday, November 26, 2015 11am-9pm Adult $20, Child $12, Under 5 years eat free. The Cedars at Dungeness Golf Course Thanksgiving at The Double Eagle Restaurant Thursday, November 26, 10am-7pm Adult $23, Senior $20, Child $15, Under 5 years eat free

Kokopelli Grill Thanksgiving Menu

Includes garlic mashed potatoes, andouille sausage stuffing, fresh vegetables, soup or salad, homemade bacon and jalapeno cheddar biscuits and dessert. Turducken Boneless Chicken Stuffed Inside a Duck stuffed inside a Turkey $22 per person, $20 each for two or more Smoked Ham Smoked in house, 10 days in a brinethen rubbed with a Cajun spice and smoked for 12 hours $20 per person, $19 each for two or more Turkey & Ham Combo $23 per person, $21 each for two or more Desserts Apple pie, pumpkin pie or pecan pie with whipped cream

Lake Quinault Lodge Traditions

Thanksgiving Day Activities Thursday, November 26th 10:00 am - 7:00 pm, Lake Quinault Lodge Join us for a truly memorable day and a Lake Quinault Lodge tradition! 10:00 am - noon - Special activities for the kids All afternoon and evening - can you say football?  One corner of the Quileute Room will be set up for optimal football viewing so football fans can watch the games on Turkey Day!  The bar will be open if you'd like to enjoy an adult beverage. 3:00 pm - Pumpkin Bocce 12 noon - 7:00 pm - Our amazing Thanksgiving Buffet!  Join us for a magnificent feast which has become a Lake Quinault Lodge tradition.  executive Chef Justin Kronin and Chef de Cuisine Jared Mallory will tempt your taste buds with traditional and non-traditional offerings - and we'll do the dishes!   $36 adults:$30 Senior; $14 kids under 12 (Advance reservations are required; please call 360.288.2900) clipular (11)  

A sampling of previous holiday specials offered by my members. (Check with them directly for current offerings)

   

Black Friday - SALE - Save 30%  + $10. SHIPPING!

DON'T MISS THE BOAT!

This is the BIGGEST SALE in MFW history!  Shop online Black Friday through Cyber Monday & SAVE BIG this weekend!  Get your holiday wine delivered to your door.  Send  family & friends a gift they'll REALLY ENJOY!   Enter code 'BLACKFRIDAY' at checkout to get 30% off your order and $10 Shipping**

** Minimum 2 bottle order & limited to 12 bottles per $10 shipping charge.

** Must be 21 to order & adult signature on delivery is required.

 SHOP NOW

 

30% Off Online orders + $10. Shipping*

Enter "BLACKFRIDAY" in the coupon section of your cart summary

*Minimum 2/Maximum 12 bottles per shipping charge.

 Valid:  Black Friday - Cyber Monday

(12:01am Nov 28 through 11:59pm Dec 1, 2014)


  Eaglemount Wine and Cider

Happy Thanksgiving everyone! And come visit the tasting room the weekend of 11/28-11/30, Friday Sat, Sun, 12 to 5. We'll have specials on your favorite ciders and wines each day.
 
 

Elevated Ice Cream

Come try our Thanksgiving Holiday Flavors Cranberry Italian Ice, deliciously light desert after a turkey dinner; and creamy Cinnamon Ice Cream, serve with warm apple pie. Our boxed assortments of Elevated Chocolate Creams, Truffles and Chews is a great gift for dinner hosts or guests.    
 
Lake Crescent Lodge, Olympic National Park Special Holiday Rate!
CREATE NEW HOLIDAY MEMORIES! It's a Celebration!
Give yourself the gift of Holiday Magic! Starting at $79*
See details or call 888.896.3818
At Lake Crescent Lodge, we love the holidays and would like to extend a special invitation for you to share in our celebrations. Enjoy a timeless treasure set in a landscape which twinkles with natural beauty. With many wonderful holiday events to enjoy and a very special rate you can leave the everyday behind to create new memories you'll cherish forever.We look forward to seeing you before we close for the season on January 1, 2015!
Come home to Lake Crescent Lodge for the holidays.  Upcoming!Thanksgiving Day Buffet November 27th, 11:00 AM to 6:00 PM Thanksgiving continues our tradition of hosting special holiday feasts because this is where families have gathered for generations to share a moment of gratitude. Reservations required: 360-928-3211Lighting of Lake Crescent November 29th Celebrate the official start of the holiday season, the Lighting of Lake Crescent Lodge! Carolers, festive drinks & holiday delights and a visit from Santa. Bring a toy or food donation to support Toys for Tots or the Port Angeles Food Bank. Free to the public.
Teddy Bear Teas Saturdays through December 27thLighting of Lake Crescent November 29th Christmas Eve Buffet December 24th New Year's Eve Gala December 31st Thanksgiving Day Buffet November 27th Sundays with Santa December 7th, 14th, & 21st Christmas Day Brunch December 25th New Year's Day Brunch January 1st

 

  Fort Worden

 
 

Lullaby Winery

Crafting Artisan Wines in Port Townsend! All the grapes are in, and a few tanks and barrels are finishing fermenting.  What a great vintage! November already, and with the Holidays just around the corner, the tasting room and gift shop will be open every weekend from 11am to 4pm, or by appointment On Thursday November 20th, Virginie will be at Blondie’s Small Plate in Sequim,WA featuring her wines from 5pm to 8pm.  

Wind Rose Cellars

The Best Nightlife in Sequim!

We just released two new wines. 2013 Malbec fruit driven Argentinian style of Malbec. Aged 10 months in French oak. Delicious on its own or great with beef dishes. 2011 Nebbiolo. Very rare treat for Washington. Two years in French oak 1 year in the bottle. Only 50 cases produced. Join us for the Harvest Wine Tour all wines 15% off during the Nov 8-9th. Live music Wednesday - Saturday. Thanksgiving Specials: Come in and taste some award winning wines 15% off wines the week of Thanksgiving. New Hours: Mon & Wed 3-8 Thur& Friday 3-9 Saturday 1-9 Sunday 2-5 Chocolate Tasting - Dec 3rd, 4-6pm Taste 5 award winning wines paired with delicious chocolate from Yvonne’s Chocolates. $5 tasting fee New Wine Releases - Dec 6th Hunter's Red Delicious blend of Tempranillo and Cabernet Sauvignon. Cheese Tasting - Dec 10th, 4-6pm Taste 5 wines paired with delicious cheeses from Mt Townsend Creamery $5 tasting fee Ugly Sweater Party - Dec 20th Win Prize for ugliest sweater $1 off all WBG/BEER for wearing an ugly sweater New Year’s Eve Bash - Join us as we toast in the New Year.

 

Alderbrook Resort & Spa

Wednesdays in November: Dungeness Crab BBQ Located at our Cottage BBQ from 5-6PM, complimentary to overnight guests Taste Dungeness crab straight out of the Canal while our Culinary Team demonstrates the proper way to prepare and serve this Hood Canal treat. -          Thanksgiving Dinner- For a truly memorable Thanksgiving, celebrate the special holiday Alderbrook Resort & Spa on Thursday, Nov. 27. The award winning culinary team will prepare a delicious feast which guests can enjoy alongside friends and family. Space is limited and reservations are required. Please see here for menu and pricing. -          Tree Lighting Ceremony- Aboard the Lady Alderbrook yacht, Santa Claus along with Mrs. Claus sail to Hood Canal to light up the Holiday. Watch as the jolly man in the red suit ceremoniously kicks-off a ‘Winter Wonderland’ by flipping the switch on more than ten miles of lights adorning the Resort – including a 35-foot holiday tree and an oversized gingerbread house! Take part in the fun on Friday, Nov. 28 and enjoy complimentary hot cocoa, photos with Santa and a spectacular fireworks show. -          Cocoa Cruises and Family Photos with Santa Claus- Beginning the weekend after Thanksgiving, Santa Claus will be at the Resort each Saturday and Sunday to ring in the holiday season with family friendly activities. Every Saturday and Sundaybeginning Nov. 29 until Dec. 21, guests and non-guests are invited to take photos with Santa Claus from 11:00 a.m.-2:00 p.m., with suggested donations for the photos going to a local charity. In addition, the Lady Alderbrook yacht will take to the waters of the Hood Canal for festive cruises each Saturday and Sunday complete with a no-host bar and complimentary cookies. Join Santa on the yacht on Saturdays from 2:30-4:00 p.m. and local festive carolers on the yacht on Sundays from 2:30-4:00 p.m. Both amenities are open to both guests and non-guests. Space is limited and reservations are strongly advised; $10.00 for children, $15.00 for seniors, $20.00 for adults. Please contact us at 360.898.2145 for advanced reservations. -          Christmas Brunch and Dinner- Celebrate Christmas with a festive brunch or dinner crafted by the award winning culinary team at The Restaurant at Alderbrook. Ranging from eggs benedict to a traditional carving station for brunch, to slow roasted Prime Rib and locally sourced seafood specialties for dinner, guests will be treated to a memorable dining experience. Space is limited and reservations are required. Please contact our Restaurant at 360.898.5500 for reservations. -          New Year’s Eve, 80’s Style- Flash back to the 80′s in style at Alderbrook’s annual New Year’s Eve bash. Enjoy a delightful New Year’s Eve dinner in our Restaurant followed by an evening of music, dancing, costumes and prizes! The New Year’s Eve celebration is complimentary for Resort guests and $10 for non-hotel guests.
George Washington Inn is hosting a Christmas Tea on Saturday, December 13

Christmas Tea

Take a break from the busyness of the Thanksgiving and Christmas season and enjoy a special holiday Afternoon Tea on the enclosed oceanfront piazza at George Washington Inn. Get an inside look at the festive decor of the Inn and take advantage of a special discount in the lavender gift shop on the day of the event. Cost is only $33.95 per person. Menu will include a three-tiered assortment of traditional finger sandwiches, holiday desserts, fruits, and more - with a hint of lavender on each tier - plus your choice of tea, coffee, cocoa, or hot cider.  For more information call 360-452-5207  

Holiday Specific awesome events coming up at Cellar Door include:

  • Thanksgiving bluegrass show w/ Jack Dwyer & Friends - November 28th @ 8:00pm, no cover!
  • Vintage Christmas show featuring Kevin Mason - December 13th @ 7:00pm, $10 advance (reservations reccomended!)
  • Christmas jazz night with Val James & Friends - December 23rd @ 6:00pm, no cover and all ages!
Also, we've released our new winter menus for cocktails and food - highlights of the cocktail menu include "Turnip The Beat," which features beet-infused vodka, ginger simple syrup, lemon and Barenjager honey liquor, or a classic hot buttered rum w/ an optional bacon-washed rum.


finnriver
Finnriver Farm & Cidery  December, 2014
Holiday Open House * Hot Spirited Ginger Toddy Recipe * Cider Mustard & Hot Pretzels *  Delicata Squash Special * Cranberry Rosehip Seasonal Cider Release
Enjoy Good Cheer & Good Cheese at 
Finnriver's Holiday Open House
Sunday, December 14th * 12:00-4:00pm
Bundle up, come out to the farm and enjoy a winter afternoon on the land!
Special tastings of Mt Townsend Creamery's winter-only,
limited release cider-washed cheese.
"Holiday Cheer" is a washed-rind, camembert-style cheese,
made in small batches, and hand-washed with Finnriver's artisan hard cider.
This delightful "holiday cheer" cheese is available in the Seattle area exclusively at Whole Foods stores, but you can sample and purchase it here at
our Holiday Open House.
You can also enjoy a wood-fire warmed, fresh baked soft pretzel by Bob's Bagels with his memorable and marvelous Finnriver cider mustard.  A tasty, tangy treat!
Cider and wine will be on sale and other locally made gift items available.

EXCLUSIVE TO OUR VALUED OLYMPIC CULINARY LOOP FRIENDS -
A BLUFF CABIN OFFER
Dear OCL Fan,You know that our Bluff Cabins, with gorgeous ocean views, are typically the first rooms booked and the hardest to reserve. For a limited time only, we are offering an amazing special for these highly sought-after Bluff Cabins.Stay for two nights or more in one of our coveted Bluff Cabins, and save up to 20%, now through June 13, 2015.* or Call (866) 662-9969 and mention promo code:BLUFF4MEOR, stay in one of our cozy Kalaloch Cabins now through June 13, 2015 starting at only $99 per night mid-week. Join us for the week-ends for rates as low as $109 with a two night minimum stay.** or Call (866) 662-9969 and mention promo code:CABINFOR99

 Ocean Crest Resort

"We are proud to present our Walter Dacon Winemaker Dinner" This is a very special event for us because of the relationship that we have with the Andersons, and because this is the first Wine Maker Dinner since our tragic fire.  Come and celebrate with us as Executive Chef Coty Macdonald expertly pairs his culinary creations with some of the best wines in the Pacific Northwest. We will be able to seat up to 48 people for this event.  Guests may be seated at Social Tables in order to accommodate everybody. Larger parties may need to be seated at separate tables, but every effort will be made to keep the members of your party close to one another.

Winemaker's Dinner at Ocean Crest Resort

Please join Lloyd & Ann Anderson for an intimate dinner with perfectly paired gourmet selections.
 
This is a Ticketed Event.  You can purchase your tickets HERE.

The menu:

Scallop Crudo - Champagne and vanilla bean vinaigrette, grape, mint, chili paired with 2013 Skookum White (Pinot Grigio) Beet and Pear Salad - Roasted beet, poached pear, candied walnuts, roquefort cheese, bitter greens paired with 2009 GSM (Grenache, Syrah, Mourvedre) Little Birds - Duck and foie gras terrine, roasted quail, huckleberry gastrique paired with 2009 C'est Syrah Belle Smoked Lamb - Lamb loin, roasted fig, jerusalem artichoke puree, potato pave', brussels sprout paired with 2009 C'est Syrah Beaux Moelleux au chocolate - Cinnamon pink peppercorn ice cream, cherry coulis, veloute' of chocolate paired with 2010 Vin a Dessert Executive Chef Coty McDonald  

Westport Winery

"Filled with harmonious connections to the sea,  Westport Winery is a coast traveler's dream" Every Sunday in November Westport Winery celebrates the holidays with their Cranberry Country Christmas Festival. Live music from 12-4, wine tasting 11-6, lunch in the restaurant from 11-4, and a Backstage Winemaker's tour at 1pm. Visit the most incredible new public gardens in Washington. The gardens are on-leash pet-friendly, plus the winery has the first off-leash dog park at a winery in the United States. All ages welcome.
 

Lake Quinault Lodge

Thanksgiving Day Activities and Dinner Thursday, November 2th 9:30am - 7:00pm Join us for this truly magnificent Thanksgiving day which has become a Lake Quinault Lodge tradition. Executive Chef Bradley Harris and Chef du Cuisine Justin Kronen will tempt your taste buds with a splendid spread of dishes. Reservations required: 360-288-2900 www.olympicnationalparks.com
 

Ajax Cafe

Best Wishes for a Happy and Merry Thanksgiving! On behalf of all our crew we are thankful for all you, our loyal customers. We will be closed November 27th to spend time with our families and decorate for the holidays. We wish you all a wonderful time with your family and friends.

We look forward to seeing you soon !

 Sincerely,
Kristan McCary
Ajax Cafe
 

Dockside Grill at John Wayne Marina

"Happy Thanksgiving to all!"
Happy hour is  from 4 to 6 pm with discounted cocktails, wine and beer and $2 off our regular appetizer menu! We are offering local Jamestown Gold Oysters and entrees with fresh Chanterelle Mushrooms ,Fresh local Salmon local Twin Peaks draft beer, Samuel Smith's Organic Chocolate Stout, Whidbey Island Distillery Liqueurs (Loganberry, Raspberry and Blackberry) made with Graysmarsh Farms organic fruit...too much to mention! In our Pelican Room, you can watch football/sports while you enjoy our delicious regular menu, as well as our Pelican Room Fresh sheet which offers chicken wings, sliders of the day, and more!
We will be closed on November 27, Thanksgiving Day.
Hours 1130 to 9 pm
 

New Owners have big plans for Olympic Cellars

Restaurant, brewery on the horizon On Friday, Nov. 7, the Martin’s will host their first winery event kicking-off the Olympic Peninsula Wineries’ annual  Fall Harvest Tour, which will take place on Saturday, Nov. 8 and Sunday, Nov. 9 from 11 a.m. – 5 p.m.  Friday festivities at Olympic Cellars include an evening of Jazz in the Cellar featuring local jazz artists and appetizers from Bella Italia. Doors open at 6 p.m. and the music begins at 7 p.m. This will be a special, intimate evening with only 50 tickets available. Tickets are $25 and available online.   Appetizers are included with the ticket price, and wine will be available for purchase. The winery’s new outdoor light display will illuminate the November sky, and ward off dark, gloomy evenings from Nov. 7 until Red Wine & Chocolate in February. Head to Olympic Cellars in November and meet the Martins!  Find out more about Olympic Cellars and its upcoming events by visiting the winery’s website, or by calling 360-452-0160.

Nash's Farm Store

Real Food from the ground up The harvests are rolling off the fields and Nash's carrots are in their prime! We have our full array of veggies at most of our Farmers Markets now (Port Angeles, Port Townsend, Poulsbo, U-District, Ballard and new this year--Capitol Hill!) while other markets (Sequim and Kingston) have closed for the season.
Coming up at Nash's Farm Store (4681 Sequim-Dungeness Way in Dungeness) are two great cooking demos to get your mouth watering for the holidays.

Art of Pie at Nash's

Back by popular demand, Kate McDermott of The Art of The Pie will present a pie-making demonstration on Thursday, November 13, at 10 am, at Nash’s Farm Store, 4681 Sequim-Dungeness Way in Dungeness. McDermott will focus on gluten-free pie crusts and will feature a pear/apple/walnut pie filling. The presentation is free and open to the public.  McDermott became interested in baking as a child, but in 2005, her interest became a passion and she devoted two years to learn what she calls “the craft of crust.” Today, she travels the country and the world giving classes on pie-making, and she has been featured in such media as the New York Times, USA Today, Seattle Magazine, Washington Post, and KING 5 TV, among many others.

 

Michael’s Seafood and Steakhouse

"Escape to the ultimate dinning exerience"

This November, Michael’s will be featuring two wine dinners.  The first event will be with Camaraderie Cellars on November 6th.  On November 19th there will be another dinner showcasing Olympic Cellars.  Chef Wallace will be pairing a variety of wine from these local cellars with local wild caught seafood, free-range meats, and organic produce.  You won’t want to miss either of these five course meals.  Contact us as soon as possible for menu details and pricing as there will be a limited availability of tickets.

 

Olympic Peninsula Wineries'

Harvest Wine Tour, November 8th & 9th, 11 a.m. to 5 p.m Eight artisan wineries located in the Peninsula towns of Chimacum, Marrowstone Island, Port Townsend, Sequim and Port Angeles.  “Fall is spectacular on the Olympic Peninsula,” says Wineries Association President Vicki Corson. “The Harvest Tour Weekend is a great opportunity to get away, taste some fantastic new wines and discover delicious new pairings for your holiday table.”  Visitors can take a photo with their favorite of the “wine scarecrows” that greet them at each venue, enjoy an evening of jazz music and more! Ticket and glass package entitles you to a special commemorative wine glass, complimentary wine tasting at all eight OPW Wineries. Tickets are available online for $25 plus service fees (until 11/7/12 at noon)

Laurelwood Brewers Dinner Wednesday, November 19th @ 6pm Openings are still available.  Call to reserve a spot 379-1100 Fun evenings filled with good beer, good food, and good people. $36/person (tax included) includes meal, beer, souvenir glass, and a good time.
Roses Pawn Shop will be returning to Sirens December 5th, a staff favorite, mark it on your Calendar.

SIRENS 20YR ANNIVERSARY this New Years Eve and its gonna be a party!!
Both Sirens Pub and Alchemy Bistro and Wine Bar will be open all day on Thanksgiving and Christmas. 
Alchemy is now taking reservations for both days.

OLYMPIC CELLARS WINERY - FOUR COURSE WINE DINNER

Christmas Eve Eve • Tuesday, December 23rd 2 Seatings @ 5:00 and 7:30 4 courses, 4 wines - $55. person Resverations 360-683-4321
SPECIAL SALAD Local Jonagold apple, MT Townsend Creamery Truffle Stack, Crouton, Taylor Farms Organic Mixed Greens, Champagne Vinaigrette Sparkling Riesling 2013 WINTER EMPANADA* Winter Squash, Nash’s leeks, Pork Sausage, Provolone, Puff Pastry Lady of the Lake Pinot Grigio 2013 LAMB ROULADE* Braised Elwha Farms Lamb Roulade, Nash’s Leeks, Wine-soaked Raisins, Rosemary & Capers, Organic Mashed Potatoes, Sautéed Greens Cabernet Franc 2009 DARK CHOCOLATE PANNA COTTA served with Whipped Cream & Satsuma Sailing Moon Ruby Dessert Wine *Vegetarian Options available! Please Inquire!   _________________
Holiday Wine Dinner Wednesday November 12!
Five Course Tasting Menu Wednesday, November 12h *Time 5:30 & 7:30 PM$65 / person (Tables of 4 or more receive $5 discount/person) Please RSVP 360-683-4321 ~ Vouvray Brut Sparkling, FranceGrilled OctopusCorona Beans, Piquillo Peppers, Black Aioli~"Jurassique" Chenin Blanc Cuvee, Du Pas St Martin Saumur Blanc, 2011Bitter Sweet SaladPear, Pistachio Vinaigrette, Pecorino Toscano, River Run Red Endive & Chicory~ "Le P'tit Blanc" Pinot Gris & Chardonnay, Clos du Tue-Boeuf, 2013 Wild Mushroom & Squash Bread PuddingPorcini, Cauliflower, Puffball, & Chanterelle mushrooms, Johnston Farms Pumpkin, Leeks, Sage, Focaccia~ "Rubesto" Montepulciano d'Abruzzo Riserva, 2009CASSOULET!House Duck Confit, Nash's Legumes, Pork Sausage, House Smoked Pork Jowl~ Teroldego, Elisabetta Foradori, 2011 (Clone cousin of Syrah)Inside Out Apple CrispBaked Apple & Oat Crumble, Salted Cider Caramel~ Loupiac (Botrytis Semillon & Sauvignon Blanc), 2010
Alder Wood bistro's Holiday Schedule:
Closed Thanksgiving Day Thursday, Novemeber 27th & Closed Christmas Day, Thursday December 25th

Don't feel like cooking this Thanksgiving? Join us for our Thanksgiving Buffet! Call now for reservations! 360-457-0427
 

Yes Kokopelli Grill will once again be opened Christmas day. Hours are between 2pm and 8pm. Limited Menu, their staff on Christmas is voluntary only (no lumps of coal in their tip please!) Reservations are required (360) 457-6040.

A gathering of the Graying Lions of Organic Farming - featuring Nash

 The New York Times recently had a wonderful article about a gathering of "The Elders of Organic Farming". Nash Huber of Nash's Organic Produce was one of the honored guests.

BIG SUR, Calif. — Among the sleek guests who meditate and do Downward Facing Dog here at the Esalen Institute, the farmers appeared to be out of place. They wore baggy jeans, suspenders and work boots and had long ago let their hair go gray. For nearly a week, two dozen organic farmers from the United States and Canada shared decades’ worth of stories, secrets and anxieties, and during breaks they shared the clothing-optional baths. The agrarian elders, as they were called, were invited to Esalen because the organizers of the event wanted to document what these rock stars of the sustainable food movement knew and to discuss an overriding concern:

Read the rest of the article and be sure to thank Nash and our other "Agrarian Elders" for their steadfast vision and endurance!  

Celebrate the Pacific Northwest's cider apple country

Here's a Crisp-as-an-Apple story reprint of the ever popular Cider industry. So pleased that USA Today highlighted three of our most dedicated and delicious Olympic Culinary Loop cider makers. Alpenfire, Eaglemont and Finnriver Enjoy the story:
Long before the Pacific Northwest became known for producing table apples like the Red Delicious, it was cider apple country. Gnarly, feral fruits with strange names like Yarlington Mill and Brown Snout, cider apples are nearly inedible, but they provide just the right acid, tannin and aroma required to make complex, fine hard cider. These pioneer-era drinking-apples (which were a mainstay of a budding American nation) were all but wiped out by Prohibition. But spurred in part by Americans' thirst for all things gluten-free (roughly 30% of Americans are now shopping for products labeled "GF"), naturally-GF hard cider is swiftly staging its comeback in the country, and cider apples trees have begun to reclaim their place in northwest orchards.
Read the rest of the story

Washington winemakers prep for another record harvest

Delicious news for Olympic Peninsula Wine lovers!

Andy Perdue of www.greatnorthwestwine.com reports that with wine grape harvest getting into full swing in another week to 10 days, Washington wine grape growers and winemakers anticipate another record harvest.
Experts expect this year's harvest to yield at least a 10 percent increase in grapes, which would put this fall's total at about 230,000 tons. This will easily surpass last year's record harvest.
Read more and then get ready for LOTS of wonderful swirling, sipping and spitting!

Fireside Restaurant's Farm Dinner Series

Since Fireside's Chef Dan Ratigan uses local farms' products, it was logical to start a Farm to Table Dinner Series where each evening is focused on specific farms and what they produce. Two dinners are left in this series. The first takes place at Finnriver Farm and Cidery where they grow, ferment and create traditional ciders, contemporary hard ciders and fruit-based brandy and port-style wines. The second takes place at Fireside with Red Dog Farm, 23 certified organic acres of 150 varieties of vegetable and berries. Mystery Bay cheeses will share the spotlight at this dinner. Farmers will be on hand to talk about their farms as you savor Chef Dan's six-course farm-specific menu.

The Fireside Restaurant is located inside the Resort at Port Ludlow on the Olympic Peninsula, just a few minutes past the Hood Canal Bridge. The Finnriver dinner takes place on August 29 and Red Dog on September 19. Both start at 6 p.m. Cost is $59 for each, with optional wine pairings for $25 per person. Reserve your spot by buying tickets atwww.brownpapertickets.com/event/620065 for Finnriver and www.brownpapertickets.com/event/617058 for Red Dog. Questions? Call Port Ludlow Resort at 360-437-7412. www.portludlowresort.com

Dungeness Crab & Seafood Festival

If it takes more than the festival name to grab you, you're not a true Northwesterner! Who can resist sweet Dungeness crab? Or a 9,000 foot tent called Kitsap Bank Crab Central? Especially when it houses an old-fashioned crab feed with whole crabs, fresh corn and cole slaw. Add 15 local and regional restaurants serving crab cakes to Northwest paella to seafood gumbo, along with vegetarian and non-seafood items for real NW folks who don't like seafood. More? Northwest beer and wine, live music, chef demo stage, chowder cook-off, and family-friendly activities. Did we mention admission is free? Go!

The Dungeness Crab & Seafood Festival's 13th annual event takes place over three days-Friday-Sunday October 10-12. Hours are Friday 12:30-10 p.m.Saturday 10 a.m.-10 p.m.,Sunday 10 a.m.-5 p.m. It all takes place at the Port Angeles City Pier right on the downtown waterfront.www.crabfestival.org

 

Round the LOOP! AMMMazing things cooking in Mason County!

Of the 4 counties comprising the Olympic Culinary Loop. Mason County boasts the most entry points welcoming you on the Olympic Peninsula. So whether you arrive into Mason along the scenic Hood Canal from the North, or off the Seattle-Bremerton Ferry through Belfair, or escape from the concret of Olympia for Olympic Mountains crowing Shelton, Mason County's abundant recreational options are second only to their delicious places to eat and experience Culinary Adventure. Make plans to stay a few days and gobble up all there is to see and taste!

Download onto your phone, or print off at home, or pick-up – just about ANYWHERE – a current copy of the Culinary Adventure Map and get ready to explore as you dine well in Grays Harbor County!

Here’s what’s happening right now at a handful of our most active Mason County OCL members:

 Hama Hama Oysters

New Hama Hama boxes are looking spiffy!  Thanks Tiny Whale and @saltybicycle! (Yes - But we thing what's inside is better!)
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 Little Creek Casino Resort 

Greece going through to the World Cup Round of 16! Time to celebrate  Greek Food Festival: Sample flavors from the Greek Isles including saganaki, assorted dolmades, Greek lamb chops, souvlaki, moussaka, baklavas and much more at Little Creek Casino & Resort. Must be 21 or older to attend.
Little Creek Casino Resort's photo.
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 Walter Dacon Wines

Walter Dacon Wines shared a Great Northwest Wine Thank You to Andy Purdue and Eric Degerman!

What are the most outstanding Northwest wines? Here are the 12 best wines from Washington and Oregon that we've tasted recently under blind conditions.

Only the best: 12 Outstanding Northwest wines
www.greatnorthwestwine.com
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 Smoking Mo's

Between World Cup Soccer cheers! Mo and crew are serving up Spooner Farm's Strawberries are at Smoking Mo's!
Try a Summer Solstice Salad while supplies last. Fresh and delicious!
Photo: Spooner Farm's Strawberries are here! Try a Summer Solstice Salad while supplies last. Fresh and delicious!
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 Mosquito Fleet Winery

Mark your calendars for a fun day!! JULY 26 - Mosquito Fleet winery is a sponsor of the Seattle Kitchen Show which will be featured on KIRO radio! Get your tickets before they sell out! www.harborwineandfoodfest.com/tickets
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 Pacific Coast Shellfish Growers Association

Invites everyone to the ALLYN DAYS SALMON BAKE AND GEODUCK FESTIVAL

JULY 18-20 @ 11:00 AM - 8:00 PM  | Allyn Waterfront Park 18560 E State Route 3 Allyn
  • Friday: Allyn's Got Talent - Youth 21 & younger 5p.
  • Saturday: Festival 10a - 6p, Salmon Bake noon to 6p.
  • Sunday: Festival 11a - 6p, Geoduck & other seafood specialties, Geoduck Gallup 12:30, Oyster shucking contests throughout the day, Danny Vernon "Illusions of Elvis" 4p.

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 Alderbrook Resort and Spa

Invites you to enter to be a contestant in the Alderboork Resort's annual Oyster Eating Contest on July 3rd!
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 Hoodsport Winery

Car Clubs are always welcome at Hoodsport Winery! Over the years they've hosted MANY car clubs that stop by the Winery
We have many car clubs come through and sample wines.
Corvette Club  What a beautiful Corvette!
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Stottle is proud of 6 Seattle Wine Awards! Two Double Golds for: 2011 Roussanne and 2011 Homme (Malbec/Syrah blend). Three Golds on for: 2011 Cabernet Sauvignon, 2011 Elerding 6 Prong Syrah, and 2011 Malbec. Silver on our 2011 Merlot. Stop in a taste these winners!
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 Hardware Distillery Co. .

Recently Jan and Chuck "cross pollinated" Hardware Distillery Co. with fellow OCL members at Alpenfire Cidery. They wrote this great blog post about their bee encounters! "When the air at this organic cidery vibrates from bee activity, it's time to rejoice."
This organic cidery actually vibrates | The Hardware Distillery
Recently we visited Nancy and Steve, owners of Alpenfire, an organic cidery due north of our distillery. Their apple trees were in bloom. It was a sunny day... read more!
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Is pleased to announce that they're "Picking up grain on Tuesday! Getting ready to brew a few of the favs!! IPA, Russian Imperial Stout, & Saison! YAY!!! Cheers!"
These new in-house crafted Grove Street brews should be done by the time you read this. Drop in for a tasting - and a burger too! - Yum!
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 Farm at Water's Edge - Pacific Northwest Salmon Center

Sometimes its more than just Salmon! U-Pick is now OPEN! The Salmon Center's U-Pick is open Monday through Friday from 8 to 4. We'll also be open this Saturday from 11 to 3. Come and get your organic garlic, peas, and strawberries while they last!
Photo: U-Pick is now OPEN!</p><br /><br /><br />
<p>The Salmon Center's U-Pick is open Monday through Friday from 8 to 4. We'll also be open this Saturday from 11 to 3. Come and get your organic garlic, peas, and strawberries while they last!
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"So much is happening in Indian County this weekend! Fire works stands open at Squaxin, located just past the Little Creek Casino Resort & RV PARK in the parking lot on highway 108. (If you're located near a different tribe, their stands are opening too!)"Canoe families are busily gearing up for the journey to Bella Bella. Check out the BC CAN maps. This First Nation is "way up north." The Squaxin Canoe family leaves on Sunday. It's a long trek and many will only be able to participate for short bursts. Some will be gone for 45 days!"
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Kids eating straight out of the garden, no mascot or toys required.
Dirt Candy

Dirt Candy

My favorite part of the farm owners’ retreat was watching all the kids in this community play outside all day long and into the night.  I’m old enough to remember a time when we did that as children even in… Read More!

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 Ila's Foods

Is looking forward to being at Lost Mountain Lavender in a couple weeks. So beautiful and serene. Come join us!
Sequim Lavender Farms - We are Sequim Lavender™ www.SequimLavender.org
Sequim Lavender Farms's photo.

Travel expert finding her "new favorite" place to stay in Port Townsend

Ravenscroft (1)Olympic Culinary Loop's fav Travel Writer, Sue Frause , recently raved about her stay at OCL's Ravenscroft Inn. Read all about it and then book your next Port Townsend "basecamp" adventure at this lovely - foodie friendly - B&B! "As often as I visit Port Townsend, I never tire of the waterfront town on the Olympic Peninsula. Fortunately, it's just a ferry ride away from my home on Whidbey Island. So whether it's a day trip to catch lunch and a movie at the Rose Theatre or spending the weekend, I'm a happy traveler. Good restaurants, shops, museums and outdoor activities never leave me wondering what to do. 

Recently, while exploring the Olympic Culinary Loop on the peninsula, I started my four-day adventure in Port Townsend at the lovely Ravenscroft Inn. I found it to be the perfect fit and my new favorite place to stay in PT

     "Dave and Carolyn Petro bought the Ravenscoft Inn and totally refurbished it, reopening it in July 2012. The eight spacious rooms and suites in the Charleston Single style inn all have private bathrooms, in-room espresso makers, bathrobes and complimentary high-speed WiFi. There are no TVs or phones in the rooms, but scenic views include Port Townsend Bay, Mt. Rainier, Admiralty Inlet and Mt. Baker. Rooms start at $125." Read Sue's full story  

Rounding the LOOP! Great things Growing in Grays Harbor County!

Of the 4 counties comprising the Olympic Culinary Loop. Grays Harbor County boasts the most scenic coastal Pacific settings combined with a plate full of delicious places to eat and experience from Lake Quinault - down the coast to Westport - and through Hoquiam / Aberdeen towards Olympia theres LOTs to see and taste!

Download onto your phone, or print off at home, or pick-up – just about ANYWHERE – a current copy of the Culinary Adventure Map and get ready to explore as you dine well in Grays Harbor County!

Here’s what’s happening right now at a handful of our most active Grays Harbor County OCL members:

 The Lodges of Olympic National Park and Forest

There are some places so blissfully disconnected from the modern world that they seem to stand suspended in time. Lake Quinault Lodge is one such place - a grand and rustic lodge built in 1926 that welcomes guests with warmth, hospitality, and a sincere feeling of home-away-from-home comfort.

Take advantage of our Bed & Breakfast Package:

  • One night lodging for two
  • Breakfast for two
  • Valid year round

Check for availability today!

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 Ocean Crest Resort  

We're so excited to hear when the new Ocean Crest Resort dining room will again be opened. They are excited too! Here's a recent post from Jess ("The Culinary Madman!") regarding progress:  "We don't know yet... There are still deliveries to be made, things to be built, inspections to pass, etc... There is a LOT going on and more to be done." "Here are some new pics. Look at the Bar and Host Station, both have a Live Edge Cedar Slab Top"
Ocean Crest Resort's photo.
Ocean Crest Resort's photo.
Ocean Crest Resort's photo.
Ocean Crest Resort's photo.
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 Voss Acres Produce Market

Happy Father's Day from Voss Acres ~ ! Corn on the Cob will be $.49 each and Watermelon will be $.49 per pound today! Cheers to all Dad's!
Voss Acres Produce Market's photo.
Voss Acres Produce Market's photo.
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 Quinault Beach Resort and Casino

If you are out clam digging this weekend, stop in for FIVE CLAMS on us! (free play, that is) Just bring in your Clam License on any day that there is a dig on Ocean Shores beaches.
Photo: If you are out clam digging this weekend, stop in for FIVE CLAMS on us!  (free play, that is)  Just bring in your Clam License on any day that there is a dig on Ocean Shores beaches.
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 Grays Harbor Farmers Market

Spooners Strawberries are here at Grays Harbor Farmers Market in Hoquiam!The first strawberries of the season, and they are sooooo good!We sell them for the same low price as direct from the Spooners stand; $22.00 per flat, $12.50 per half flat, $2.50 per single
Add Nancy's FRESH buttermilk shortcake... YUM!
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 Tinderbox Coffee Roasters

Slow down. Sip. Pause. Ponder. Smile. Sip again . . . at Tinderbox Coffee Roasters

Photo: Slow down.  Sip.  Pause.  Ponder.  Smile.  Sip again . . .
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  Rediviva

(Alas this wonderful wine dinner has passed. But you're encouraged to stay in touch with Redivia and attend any of their upcoming specials!) "Only a few tickets left for this weekend's wine dinner with Paul Gregutt of Waitsburg Cellars and Rediviva. We will get to be some of the first to taste his new releases....which we already tried and are sooo goood. Join us this Saturday in Seabrook Washington!"
Photo: Only a few tickets left for this weekend's wine dinner with Paul Gregutt of Waitsburg Cellars and Rediviva. We will get to be some of the first to taste his new releases....which we already tried and are sooo goood. Join us this Saturday in Seabrook Washington!
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 Westport Winery

IF you are heading to the beach and need a snack for the road stop by Westport Winery to stock up on delicious cheese, chocolate and charcuterie. Or just stay for lunch (11-4) or dinner (4-8) in our award-winning restaurant and bakery.
Westport Winery's photo.
Westport Winery's photo.
Westport Winery's photo.
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 Westport Brewing Co

Pre-sales on tickets for this event at the Westport Brewing Co. Save and support!

Rounding the LOOP! Catching up with Clallam County

MapCvrImageTilt+ShadowOf the 4 counties comprising the Olympic Culinary Loop. Clallam County boasts some the most densely concentrated market basket of delicious places to eat and experience in both Port Angeles and Sequim! Download onto your phone, or print off at home, or pick-up - just about ANYWHERE - a current copy of the Culinary Adventure Map and get ready to dine well in Clallam County! Here's what's happening right now at a handful of our most active Clallam County OCL members are up to:

 The Lodges of Olympic National Park and Forest - Lake Crescent Lodge Restaurant has been designated a 3 Star Certified #Green Restaurant!  They did this by implementing 77 steps in Six Environmental Categories: Energy, Water, Waste, Food, Disposables, and Chemicals. Learn more at http://bit.ly/1mnj58K

 Camaraderie Cellars - Invites YOU inside with wine and a tasting room full of new friends!
Photo: Chilly outside but not inside with wine!
 Red Lion Hotel Port Angeles Crab House -  Be it for a wedding, sea kayaking or delicious dining. Visitors are regularly rewarded with beautiful evening light at the Red Lion Port Angeles!
Photo: A beautiful evening at the Red Lion Port Angeles!
 Kokopelli Grill - is preparing for their next winemaker dinner! Thanks Michael and Candie for making everyone feel at home! They have as much fun hosting and cooking as we do eating!
 Michael's Fresh Northwest Seafood & Steakhouse - You just can't beat the classics! Yum! Steak Oscar!
Beef tenderloin topped with Dungeness crab meat, pan roasted cauliflower and mashed baby red potatoes all drizzled with Bernaise.
Photo: Beef tenderloin topped with Dungeness crab meat, pan roasted cauliflower and mashed baby red potatoes all drizzled with Bernaise. Voila-Steak Oscar!<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />
You just can't beat the classics!
 Bella Italia - Tuesday's Tastings are always a great way to survive the work week! Recent Tuesday Tasting  #101 featured OCL member Lullaby Vineyards- Hosted by Virginie Bourgue! http://conta.cc/1hWf881
   
 Cafe' New Day - Here your eyes and ears are fed as well as your taste buds! On-going "artist in residence" program combined with LOTS of live music make Cafe New Day a brand NEW experience every time you dine! Here's a recent combo: Have a perfect new day with John Manno on Harp today from 11-2pm.
Photo: Have a perfect new day with John Manno on Harp today from 11-2pm.
 Olympic Cellars Winery - Join us! This Sunday, June 1 at noon, we will be hand bottling our new Sailing Moon Ruby Dessert Wine. Greg is looking for 10ish volunteers to help. It should take about two hours and volunteers will have the first opportunity to purchase this limited release Port Style wine. Call the winery at 360-452-0160 to sign up.
 Blondies Plate - Tonight Chef Carlos has prepared Pork Roulade stuffed with Umami Pesto, Crusted and Deep Fried to make the most incredible crunchy coating around delicate Pork with a Savory punch!!
Photo: Tonight Chef Carlos has prepared Pork Roulade stuffed with Umami Pesto, Crusted and Deep Fried to make the most incredible crunchy coating around delicate Pork with a Savory punch!!
 Nourish Sequim - offers your daily serving of YUM! Here's a sampling:
  • Open Mic Wednesday evening featuring Food Related songs come and join the fun from 6.00 ...
  • This week's Dine-at-Home menu offers you some tasty options...moving towards lighter foods while still offering a beef stew for the days when our Sequim sun is not shining. As always all fish and shrimp are wild caught, meats are pasture raised and local. Try the almond lemon cake, it is a new recipe, based on the Almond carrot cake that everyone enjoys. If Nash's strawberry's are ready we will include them in the scones..."if".http://www.nourishsequim.com/food/dine-at-home-dinners/
  • Sunday Brunch with Chez Jazz June 1st reserve your table now to avoid missing them, We are filling up fast 11.30 - 1.30
  • Chefs at play (daily!) in the herb garden
    Nourish Sequim's photo.
 Alder Wood Bistro - Some of today's wood-fired delights…
Country Loaf, Focaccia, Apple Pie and Nash’s loaf w/Theo’s coco nibs
Photo: Some of today's wood-fired delights…<br /><br /><br /><br /><br /><br /><br /><br />
Country Loaf, Focaccia, Apple Pie and Nash’s loaf w/Theo’s coco nibs
 Nash's Organic Produce - Fresh from the field; Come on down! Strawberries, amazing spinach, asparagus, all going fast!!! Check out our Grab bags for only $6.50.. First berries of the season coming atcha this weekend at our Farm Store, select farmers markets and produce, grains, and flours on your plates or on the racks at the following fine PNW establishments this weekend. Many thanks! We're so lucky to have such amazing food communities right here in the PNW. Michael's Fresh Northwest Seafood & Steakhouse Nourish Sequim Bastille Cafe & Bar Stoneburner Tilth Preston Hill Bakery Agrodolce GoodFood World!
Photo: I didn't get a chance to snap a photo this morning, but it looked pretty much like this, but with a little more drizzle.  First berries of the season coming atcha this weekend at our Farm Store and select farmers markets!

Dockside Grill on Sequim Bay - As I type this, Josh Souza is filleting FRESH HALIBUT from the Strait of Juan de Fuca (less than an hour old) for your meal at Dockside Grill. It doesn't get fresher than this!!

Mother's Day Bounty all Around the LOOP

Spring is here! And with Mother's Day this month, (hint-hint May 11!), don't miss the opportunity to celebrate Mom as discover delicious dining specials.
The Olympic Culinary Loop is pleased to highlight an ever GROWING list of members cooking up something extra special for this Mother's Day. (Note: Advance reservations are strongly encouraged as many of these drool-worthy banquets will sell-out fast!)

  Rediviva

Join us for our special Mother's Day -Three Course Brunch- at Rediviva! Reservations are strongly suggested, and available atwww.redivivarestaurant.com If you haven't been to one of our rare Rediviva brunch events yet, you're missing something pretty special! Make your reservations before it books up!
Join us for our special Mother's Day -Three Course Brunch- at Rediviva! Reservations are strongly suggested, and available at www.redivivarestaurant.com </p><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />
<p>If you haven't been to one of our rare Rediviva brunch events yet, you're missing something pretty special! Make your reservations before it books up!

  Kokopelli Grill

It's almost Mother's Day and we have a special Brunch planned. Brunch begins at 10 am to 3pm. Dinner begins at 4pm. Reservations recommended. Also our Winemaker Dinner is almost sold out. We will close the restaurant on Sunday the 18th for this event. Cheers from Candy and Michael
Kokopelli Grill's photo.
Kokopelli Grill's photo.

  Finnriver

We're celebrating Sunday, May 11th with a Mother's Day Cider Brunch at the Bad Habit Room! 9am-2pm. Bad Habit Room will be serving their delicious brunch menu paired with our craft ciders, sparkling Champagne-style cider and custom cider cocktails. All are welcome!

   The Resort at Port Ludlow

Spoil mom with brunch at The Fireside this Mother's Day! Our blog has a recap of our Easter brunch so you can see what delicious treats will be on the menu! http://bit.ly/1mvO1ov Reservations available by calling 360.437.7412   Brunch is served! Need a LAST minute gift for mom? We can help! Gift certificates can be bought for The Inn and/or Golf Course at the front desks of both. Spoil mom with a round of golf or a dinner at The Fireside.
Photo: Brunch is served! #fresh #easter #delicious

Bon Appetit Fort Worden - THE COMMONS

SUNDAY BRUNCH ON MOTHER’S DAY
May 11 @ 10:30 am - 1:30 pm | $21.95

Join us for Sunday Brunch this Mother’s Day and enjoy an abundance of local, fresh and sustainable goods. Carving station herb crusted Cape Cleare salmon with morel mushrooms, leeks and tarragon smoked pit ham with plum chutney Omelet station made to order omelets with baby shrimp, onions, peppers, ham, avocado, tomato, blue cheese, pepperjack, Tillamook and more!

  Farm's Reach Cafe

Sunday for Mother's Day we are offering a special limited menu. All mamas get a flower with their breakfast!
Limited menu includes: Piece of quiche made with Spring Rain eggs, side of potatoes, fresh cut fruit salad and your choice of orange juice or coffee for $13. (For those that are gluten free we are offering a veggie egg scramble.) Can't wait to see you all!

  Westport Winery

Lots of Mother's Day baskets available at Westport Winery. All under $39. Wine club members receive a 10% discount on all plants. Remember we also have tons of individual plants and potting soil if you want to make your own creation. Lots of luscious baskets and pretty plants in the nursery for Mother's Day. If you'd rather get her wine, cider, scarves or a gift basket we always gift wrap for free at Westport Winery.

  The Lodges of Olympic National Park and Forest

Sunday, May 11, 2014 10:00 AM - 2:00 PM, Lake Crescent Lodge Your Mother’s Day tradition starts here, on the shores of beautiful Lake Crescent! Indulge in a relaxed atmosphere where you and your special guest of honor, your mother, can enjoy creative Pacific Northwest fare at our scrumptious Mother`s Day Brunch. When: May 11, 2014 from 10:00 AM - 2:00 PM Where: Lake Crescent Lodge Starting May 2, call for reservations: 360.928.3211

  Smoking Mo's

Have you made your reservations for Mother's Day yet??? We still have room. Buffet served 11am-3pm. Call soon (360) 462-0163.

  Blondies Plate

Bring the mom in your life to Blondie's Plate for Mother's Day dinner! We have some spectacular specials including Halibut, Rack of Lamb & Filet Mignon!

 Farm's Reach Cafe

Sweet Mother's Day cookies 

 Olympic Cellars Winery

A Gift for Mother’s Day Designed by Moms
You can purchase glasses or cups individually. And, with Mother’s Day just a couple of days from now, we packaged an “ I love you, Mom” gift which includes the following for $19.99.Now You Can Speak coffee mug, How’s Your Day stemless wine glass, & A Glass Heart. Your gift to Mom is all wrapped up and ready to give her a smile.
More!

Olympic Peninsula: 53 tasty stops on Olympic Culinary Loop's adventure map

Drool-worthy news! Accomplished travel writer Sue Frause, @suefrause, toured the LOOP last as part of Spring Olympic Culinary Loop's educational gathering in Shelton. She toured the eastern edge of the LOOP, visiting nearly a dozen OCL member locations from Port Townsend to Kamilche. Of all the delicious stories and sights she featured: Chimacum Corner FarmstandQuilcene Village StoreGeoduck Restaurant & Lounge, Hama Hama Seafood, Finnriver, Fireside Restaurant at The Resort at Port Ludlow Read the full article and enjoy as you get your own Culinary Adventure Map and plan your own Olympic taste tour today!    

Hop to these Delicious Easter Events!

happy_easter_2014-t2The LOOP is Springing full of fresh Easter color and tastes. From big Easter Brunches to super spring specials, you will be a happy Bunny when you hop all over the Olympic Culinary Loop this Easter!        

Fort Worden


 Nourish Sequim


The Resort at Port Ludlow


   Elevated Ice Cream Co. & Candy Shop

Bunny. April 20. Everything you need: Foiled Eggs, Chocolate Rabbits. Chicks.  Petit Fours. Hollow Sugar Eggs. Cellophaned Candies. Jellybeans. And our own Elevated Candy Co. yummy chocolate fudge eggs in four flavors and organic chocolate bunnies in foil. 


    Alderbrook Resort and Spa

Celebrate Easter with a delightful brunch! The Easter Bunny will be making appearances throughout the day-in particular at our Easter egg hunt and family photos!
Brunch will be served from 8AM to 4PM  Family Photos: 11AM-2PM (lobby) Egg Hunt: 1-2PM
Please call our Restaurant at 360.898.5500 for reservations as space is limited. Full Details

  Port Townsend Chocolate Company

Many Bunnies, Chicks and Ducks looking for new homes!! The solid chocolate kind of course. We also have foil wrapped eggs - perfect for baskets or that annual Easter egg hunt. Happy Easter PT!!! Come in and fill your baskets with our artisan chocolates.                              

 Stottle Winery

Looking for something to do this weekend? The Stottle Tasting Room in Hoodsport will be open 11am - 5pm Friday, Saturday, and Sunday. Stottle Winery in Lacey will be open 12-6pm Friday & Saturday. Come join us!  

  Brinnon, Washington: The 'Heart of the Hood'

Bring the kids to your Quilcene Fire Station on Saturday at 2:00pm for an Easter Egg Hunt. Be there a little early so they don't miss out.                              

 Pumpkin Patch Sequim

The 35th Annual Newsradio 1450 KONP Easter Egg Hunt at the Pumpkin Patch Sequim April 19th registration at 8:30am Kids under 8 years old Over 4,000 eggs!! Lots of Toys and Prizes!  Harbinger Winery Easter Egg Hunt tonight at Harbinger! Come join the fun from 5-7 and be a kid again! There are prizes in every egg!  

Personalities Around the LOOP - Don & Vicki of Camaraderie Cellars

[caption id="" align="alignleft" width="120"] Don & Vicki of Camaraderie Cellars[/caption] Meet Don & Vicki of Camaraderie Cellars! View their brief video postcard:   http://youtu.be/Dc8LtDkD8wc
Answer the 3 content quiz questions below in the MESSAGE box and be entered to win an OCL  prize package drawn at random from all correct "Personalities Around the LOOP" entries.
Camaraderie Cellars quiz: (Tip: simply cut-n-paste questions into Message box, add your answers and press SUBMIT. Good luck!)
  1.  Story behind the name Camaraderie?
  2.  Most people tell time in years, Don instead counts what?
  3.  Besides grapes what other art form shows-off Don's talents?
[bestwebsoft_contact_form] Personalities Around the LOOP is a series of video postcards highlighting some of the unique people that make-up the delicious Culinary Adventure found all around the Olympic Culinary Loop!

Cooking up Valentine's Love around the LOOP

The excuse to enjoy a great meal is here! Head to the Olympic Culinary Loop to dine in Valentine style this month.  But hurry! Many of the delicious offerings are limited and most require RSVP's. Enjoy these great culinary experiences with someone special!  
 

 7 Cedars Casino

Valentine's Weekend at 7 Cedars
Saturday (2/13) 8:30pm: The Double Down Burlesque Revue Tickets on sale now: $35/person ($25 TR Card)
Saturday (2/13) 4pm-10pm: Sweethearts Buffet Sunday (2/14) 3pm: Paint & Sip - Paint & Drink Wine! All supplies provided. Tickets on sale now: $30/person. Sunday (2/14) 6pm: David West's "Eternally Diamond" - Neil Diamond Tribute No Cover Charge!

We are booked solid for Valentine's Dinner, but there's still tonight, tomorrow and small availability tomorrow night. Be sure to call 360-683-7510 for any spots left.

Thank you all for voting Dockside as #1 Seafood on the Olympic Peninsula! This weekend featuring giant prawns stuffed with Dungeness crab and lemon butter sauce! Simply amazing for your appetizer. Veal Martinique with avocado, Swiss cheese and shallot and sherry demi-glace served with local Red Dog Farms organic roasted celeriac root and sunchokes and garlic pasta tomatoes and Parmesan. AMAZING!!


 Nourish Sequim   

You don't want to miss out on this romance inspired day at Nourish!

Make your reservations now! 797-1480


Blondies Plate

It's Valentine"s weekend and we have reservations still available!! Chef Carlos has put together a phenomenal menu that includes Short Rib, Oysters, Crab Cakes, 32 oz Rib Eye Steak, Banana Leaf wrapped local Steelhead & much more! The desserts are decade and paired with the perfect liquor! 360-683-2233


Wind Rose Cellars

Looking for Love? Wind Rose  might be able to kindle some of that this Saturday night. Join them for some great local talent!
 Visit them during Red Wine & Chocolate Festival!
Live Music Three Fools for Love @windrosecellars - is at Sat Feb 13 at 7:00P - Join us for Valentines day. "Three Fools for Love" is a jazz Trio headed by Linda Dowdell (keyboard), Ted Enderle (bass) , and Ed Donahue (trumpet.)  Sequim WA

One of this Valentine's weekends special desserts. Upside down Cherry Cornmeal Cake with lemon lavender Crème Anglaise
Alder Wood Bistro's photo.

Check out Caveman Cookout that Olympic Nature Experience is hosting tomorrow at the Dungeness Rec Area. Fun for the whole family, and local food too, they'll be roasting sausages fro Pacific Pantry. Good times for a great cause!
 13 FEB - 10 AM · Dungeness Recreation Area, Large Group Campsite

What a terrific week here on the Dungeness Bay- feeling like spring as we mow the field and prune the rose bushes- finally removing that last flower from fall. The sunrises and sunsets are spectacular and the stars amazing. Hey Alaskan friends... if you need to see some green, c'mon down!
'Clearing out fall's trimmings as new growth begins next to the house.'
'Trumpeters enjoying the fresh sprouts of winter wheat.'
'Sunrise over historic Cline barn from the back yard'
'Sun setting on the Dungeness Bay tonight.'

What a wonderful way to say, "I love you...you make my heart soar." than with a hot air balloon ride. Of course, we are having some rain this weekend so how about a "raincheck"? Gift certificates available! We also have a fun time performing weddings from the balloon for those who want something different. Check out our website:www.nwplace.com/msflights.html   for more information on our wedding packages


 
Victor's Lavender's photo.

   George Washington Inn

It's getting close to Tea time! Register for George Washington's Birthday Tea, Feb. 20, on our website!
Come celebrate George Washington's birthday in style at George Washington Inn in Port Angeles, WA. George will join us as we celebrate his 284th birthday on Saturday, February 20th.

Admiralty Distillers New Release Brandies!

Come by the tasting room to sample new Marc Brandy: a delicious barreled version and a very limited quantity from a 2014 Lullaby Viognier which will only be available at the distillery. Plus the Apple eau-de-vie is bottled! We'll be open Feb. 20 and 21 from 12-5 p.m.

  Olympic Cellars Winery

Join us for Red Wine & Chocolate. We are releasing our new White Port made from locally grown Madeleine Angevine grapes. Pair it with Yvonne's white chocolate for a truly decadent treat.
Olympic Cellars Winery's photo.

Happy Valentine's Day!
 Dungeness Crab & Seafood Festival's photo.

Valentines is coming up soon. We will be running this menu the whole weekend. Reservations recommended. See you soon
 Add this savings coupon all February long!
Kokopelli Grill's photo.
 
We LOVE Valentine's Day here at Michael's! Along with our regular menu, we'll be offering a special menu for the Feast of Venus on both Saturday, February 13th and Sunday February 14th! Our reservation book is filling up fast for Valentine's Day weekend, so get your reservations in now! 360-417-6929

 Bella Italia Bella Italia Tuesday Tastings #137

Bella's next Tuesday Tasting, That's Amore - Valentine's Wines for Lovers, is all about our shared love...of good wine! On Tuesday, February 9th, 2016, Matt McCleary (Noble Wines Ltd.) will share 5 lovely wines that will complement whatever you have planned for Valentine's Day. These wines represent the best of the best wine regions in Italy...topped off by the incredibly lush Tenuta Sant Antonio Amarone Selez 2011! We'll  have plenty of these Valentine's Wines available for immediate purchase, so that you can share them with your loved one on February 14th...or sooner!
Join us for excellent wines, great food, and good friends!
Bella Italia's photo.Bella Italia's photo.

  Bedford's Soda's

Don't forget your Bedford's Ginger Beer for your Holiday Moscow Mule's!
Bedford's Soda's photo.

 Camaraderie Cellars

Red Wine & Chocolate event: Feb. 13-14-15-20-21
11 AM to 5 PM Debut of 2013 Tempranillo pairing with the fabulous pulled pork with cocoa spice rub.
Camaraderie Cellars's photo.

Do you need to send a helpful hint to a certain someone that a romantic weekend at Lake Crescent in one of our charming and historic Roosevelt Fireplace Cabins would be the perfect Valentine's Day gift? Tag them below.... http://bit.ly/1O7daRa
Listed on the National Register of Historic Places, these cabins offer a warm and luring fireplace - perfect for settling in and reading a book - and lake or mountain views that are indescribable. All Roosevelt Fireplace Cabins are located along the shores of Lake Crescent
Looking for that perfect Valentine's Day gift? Present your sweetheart with a cozy weekend at Lake Quinault Lodge.
Join us for a special weekend (Feb. 19 & 20) celebrating the local flavors of the Olympic Peninsula within the beautiful surroundings of the historic and grand Lake Quinault Lodge.

Kalaloch Lodge's photo.

 Ocean Crest Resort

We are preparing the February Fan Special, is anybody planning on coming for Valentine's Day, President's Weekend, or The Chocolate on the Beach Festival?

 

Little Creek Casino Resort

The way to a man's heart is through his stomach... http://ow.ly/Y0woM
Little Creek Casino Resort's photo.

 
Stottle Winery's photo.
Stottle Winery
Wine & Chocolate at Stottle Winery - this weekend! Saturday & Sunday - Feb. 13th & 14th - 12pm - 5pm. Join us Stottle Winery Tasting Room in Hoodsport for Wine & Chocolate tasting this weekend.
Just $12 for tasting 5 amazing wines and delicious hand made chocolate truffles. Bring your sweetheart, bring a friend, or just treat yourself. More info at: www.stottlewinery.com
   

 The Resort at Port Ludlow

You don't just have to celebrate Valentine's Day on the 14th. Celebrate all month long with weekday specials & packages, every day can be Valentine's Day...
The Resort at Port Ludlow's photo.

Thank you Beecher's Cheese for suggesting a great Valentine's Day gift!
Beecher's Handmade Cheese's photo.
We've decided to give you all an early Valentine's Day gift: pairings of alcohol and cheese! First up is Seastack from Mt. Townsend Creamery,  with the Ginger Honey Wine from Sky River Winery. Your date won't see this move coming.

 Elevated Ice Cream Co. & Candy Shop

Love is in the air.....or maybe it's just the smell of chocolate! Happy Valentines Day!
Elevated Ice Cream Co. & Candy Shop's photo.

 Fort Worden
Join FreddyPink at their upcoming performance of The Queen of Hearts Ball and the addition of two iconic brass musicians to their “Dream Team” horn section—Trumpeter Andy Omdahl and saxophonist Rich Cole.
Presented by Fort Worden and Key City Public Theatre, the Queen of Hearts Balls begins at 7PM on Saturday, Feb. 13, at the Fort Worden Commons. ADVANCE TICKETS are $59. Buy yours today!!! Call 385-KCPT or go online to keycitypublictheatre.org.

Super Bowl Specials around the LOOP!

[caption id="" align="alignleft" width="181"] Go Seahawks![/caption] Here's a mash-up of some of the MANY delicious Super Bowl specials being offered by Olympic Culinary Loop foodies all around the Peninsula! How are you going to be eating and expressing your 12th Man pride this weekend?!?! Go Hawks!       Red_Lion_Hotels_Logo0446 Red Lion Hotel Port Angeles Crab House We're 12-ing here at the CrabHouse and we want you to join us! Chef has provided amazing specials to help you cheer on our Hawks this Super-Sunday! A few items in our line-up: • $9.95 - Dark Ale Mustard Burger • $5 Beer Braised Bratwurst - Topped with Dijon Bistro Mustard and Sauerkraut. Add French Fries $2 • $12 - Clam Strips, Popcorn Chicken, Toasted Cheese Ravioli, Siracha Hot Wings, Sweet Potato Fries, Onion Rings and Served with Cracked Pepper Sauce, Ranch and Cocktail Sauce • $12 Seahawk Chili Cheese Nachos - Crisp Corn Tortilla Chips with Chipotle Chicken Chili, Sliced Olives, Pico Salsa, Green Onions, Cheddar and Jack Cheese and Cilantro Sour Cream • $10 Coors Light Pitchers We've got Hawk-themed beverages and our normal Happy Hour starting at 3pm.   Pourhouse It's Game Day! 3:30 kickoff! We're pouring Port Townsend C-Hawks IIPA and Pelican Seahops Pale Ale for the occasion. We'll be projecting the game on a 100" screen. Enter to win a weekend getaway to Pacific City, Oregon. GO HAWKS!!   smokingMos Smoking Mo's  SUPER BOWL All U Can Eat BBQ Buffet Only $15 including non-alcoholic beverage. Starts at 3pm SUNDAY 2/2/14! Menu includes Pulled Pork, Ribs, Chicken Wings, Baked Beans, Mac and Cheese, Tater Tots, Coleslaw, Chips, Dips and Blue Pride Cobbler! Happy Hour Bar Prices 2-5pm. Accepting reservations now! Go Hawks! If you're hosting a Super Bowl Party at your house, let us handle all the cookin' for you! We'll be smoking a load of wings Sunday morning. Call to reserve yours! 50 Wings for $30. First come, first served. We'll be happy to pack BBQ by the lb or let us make the whole meal for you with a 4 or 5 Meat Combo big enough to feed a crowd. Call ahead to guarantee your order. If you're still looking for a fun place to watch the game, join us at Mo's! Taking reservations now. (360)462-0163.
  Chevy Chase Beach Cabins
12% Discount this weekend on all open cabins...  Seahawks and Swans! The Meadow House is available this Superbowl weekend and is our only spot with cable TV...and right now it also has beautiful trumpeter swans in the pond! We also have a few other lovely spots available - you can cozy in and ignore the game hype or stream it. GO HAWKS!!   Cafe' New Day Omelette show down Sunday at Cafe New Day! (Oh No! Denver wins by $1!)          
 Mt. Townsend Creamery
What can we do to make your Sunday party planning easier? Oh, wait, I know! How about a 12th Man pre-ordered platter of 3 Mt Townsend Creamery cheeses, 2 kinds of Salumi salami and crackers? Beer-washed cheese would be appropriate, don't you think? And how about some curds? Give me a call at 360-379-0895 ext 1 to order today. ~ Shannon    Alderbrook ResortAlderbrook Resort and Spa     Join us for the ultimate Alderbrook Resort and Spa Superbowl party!  For only $12 we're offering an all-you-can-eat buffet of football fare, $5 Seattle Seahawks shots, draft $3 Bud lights and will be giving away tons of Seahawks SWAG! We're bringing in several additional TVs and will be showing the game throughout our entire restaurant! Stay with us on Sunday for rates starting at $112 to receive the buffet for 2 on us! Minors are welcome to join the party on the Restaurant side-so bring the whole family! Call us at 360.898.2200 with promo code 12TH MAN or book online
finnriver  Finnriver
Super Bowl cider suggestion: Finnriver Dry Hopped mixed with our Habanero cider. 'Hot Hopped' cocktail suggested by friends at theThe Resort at Port Ludlow. Enjoy the game and may goodwill prevail on the field and beyond!   Kalaloch Lodge The 12th Man is loud and proud at Kalaloch! We featured some delicious Seahawks-themed specials during the championship game last Sunday, including CenturyLink Field's signature "Beast Burger", which was a big hit. We couldn't have been prouder of our local team and are looking forward to cheering them on the Superbowl! Check out our blog for more details (http://ow.ly/t5dLH) and we hope to see you on Feb. 2nd for the big game! GO HAWKS!!
shortslogo Short's family farm
Superbowl Grill party beef special offered up by Short's family farm. Be sure to save a plate for us! Yum! We are now offering a $100 Winter grill pack which includes 6 lb of T bone steak 6 lb of your choice of 1/4 pound or 1/2 pound hamburger patties and 1.3lb of top sirloin Special this weekend only 12% of 4 blocks of ground beef. Super (Bowl) added special for this weekend: a) show up in your Seahawks gear 3% off your entire order b) use the password "Bronco Buster" for a half pound of pepperoni with perches (does not include grill pack or whole,  1/2  &  1/4's)    next door gastropub   Join us on Sunday Next Door for the Superbowl Party we've all been waiting for! Along with featuring the game on our big screen and projector, we will be offering many Hawks inspired specials, 12th Man Pale Ale on Draught all day, and some BIG giveaways!!! The tension will be heavy as two of the pub owners will be in the audience--one a Seahawks fan and the other a Bronco! It only seems natural that someone will be getting a PIE IN THE FACE at the end of the game :) The heat is on at NEXT DOOR GASTROPUB!! (But you may want to bring your jackets, we might just open the door!!)

 Sirens Pub   It's official! Sirens now has 2 big TVs, so everyone can see our Seahawks beat the 49'ers this Sunday. Plenty of spots and fun 12th Man Specials, maybe even Skittle Vodka Shots!!

 
  Port Townsend Brewing Company
Last keg of C-Hawk Imperial IPA has been tapped! Come on in to the tasting room and raise a glass! C-Hawk Imperial IPA. ABV is 8.5% ... GO HAWKS! Join us in the tasting room for a pint!     Harbinger Winery The Twelfth-man special: Today, Saturday, and Sunday Harbinger will be offering a special to get you all ready for the big game!! 2 glasses of Bolero for $12 and growler refills for $12. Go ‪#‎Seahawks‬ !!  
 Ajax Cafe
Squaaaaaawk Go Hawks Live TV Broadcast - Super Bowl Party! At the Ajax Cafe! We will be opening early for the pre-show and broadcasting live Super Bowl XLVIII. Featuring special Squaaaaaawk Go Hawks cocktails, Hawk Ale, and special buffet. Kick off is 3:30 PT! Bring your noise makers and join the party!
SOLD OUT  BUT...WAIT, We're having SUPERBOWL "GO HAWKS" SALE this Sunday for 12 noon on (Open till at least 7:00) 12% OFF all BEER purchases WHEN YOU MENTION THIS facebook POST!!! * (some restrictions, see store for details)
 

 Pane d'Amore   Don't forget to call and reserve your game day goodies! 

Port Townsend 360.385.1199 Bainbridge 206.780.1902 Sequim 360.681.3280

There will be lots of Seahawk Specialties to be had!
 

 The Lodges of Olympic National Park and Forest  Join us on Super Bowl Sunday at Lake Quinault Lodge! We’ll be watching the game on the big screen in our ballroom and serving up a special menu. Go Hawks

   
 Michael's Fresh Northwest Seafood & Steakhouse  Go Seahawks!! Win or lose, come celebrate after the Super Bowl at Michael's!
   Wishkah River Distillery $20 but we have a very limited supply. Hurry into the distillery this week to get yours before the big game While you're here pick up a bottle of vodka and learn how to make "Skittles Vodka" for Sunday's big game! #gohawks

RE-LOVING OUR BUSINESS CELEBRATION in Port Townsend

LEHANI’S COFFEHOUSE AND DELI/PORT TOWNSEND CHOCOLATE COMPANY   After twelve years of serving the residents and visitors of Port Townsend, LEHANI’S paused to refurbish and refresh their coffeehouse, deli and chocolate company at 221 Taylor Street, Port Townsend. “Twelve years of doing what we do has given us a level of mastery that we are proud to offer our community. Lehani’s new space is a better reflection of our passion and imagination.  We’ve seen our vision become a reality, and we couldn’t have done it without our community here on the Olympic Peninsula. Our re-opening celebration is our way of saying thank you to all the people who have supported us over the years,” say co-owners Lynn Hamlin-LeMaster and Bill LeMaster. Lehani’s proudly invites the community to pop in and see the renewed space during Gallery Walk, on February 1st.  Lynn and Bill will be in attendance as well as local artist, Luke J. Tornatzky, whose artwork is on display. Complimentary chocolate and coffee will be served from  5:30 to 7:00 p.m. Lehani’s Coffeehouse and Deli, in Port Townsend, is an ongoing love story. Husband and wife team, Lynn and Bill LeMaster, own the business and spend their days working side by side. The Coffeehouse is a reflection of their relationship, and also of their individual passions. Bill has always loved cooking healthy and imaginative foods, and Lynn has a passion for chocolate and coffee. They combined these pursuits to create Lehani’s Coffeehouse and Deli, which is also the proud home of Port Townsend Chocolate Company.  “It’s not just the two of us who are star-crossed,” says Lynn Hamlin-LeMaster, “the coffee bean and the cacao bean also make a perfect couple.” The love story doesn’t end there. Upon arriving in Port Townsend twelve years ago, Lynn and Bill quickly fell in love with this community and with the natural beauty that surrounds us here. “We have always striven to make Lehani’s a truly LOCAL business.” To Lynn and Bill that means that all produce, oils, spices and dry goods are purchased fresh, from local farmers and the Food Co-Op. It means that dairy products, free range eggs and chicken come from North West farms. It means that customers are getting fresh, organic food, and that everyone who walks in will find something good to eat. “We always have vegetarian, vegan and gluten free choices. It’s part of how we honor the diversity in this community.” Lynn and Bill also participate in town events, donate to local organizations, and are members of the Main Street Alliance and the Jefferson Chamber of Commerce. “We utilize local businesses and craftspeople for everything, from printing, to re-modeling our kitchen.”

Walla Walla’s Lullaby Winery moves to Port Townsend

Welcome Lullaby to your new home in the Olympic Peninsula! Reprint from Great Northwest Wine PORT TOWNSEND, Wash. – A Walla Walla Valley winery has relocated to this Victorian town on the northern Olympic Peninsula. Port Townsend, a harbor town that traces its history back to the 1790s, is almost as far away from Washington’s vineyards as possible, but it is home to Virginie Bourgue, a longtime Washington winemaker who owns Lullaby Winery. Bourgue, who has worked for such wineries as Chateau Ste. MichelleBergevin Lane andCadaretta, said she moved closer to Seattle because she self-distributes her 700 cases of annual wine production. “I did not want to live in the city, so I went to the peninsula because it is really appealing,” she told Great Northwest Wine. “The elements here are in harmony. It reminded me of my childhood.” Bourgue was raised in Bonnieux, in the south of France. She worked in Provence, the Loire Valley and Champagne before emigrating to the United States in 2002. She joined Bergevin Lane in Walla Walla in 2003. Three years later, she left Bergevin Lane to start Lullaby Winery and craft highly regarded wines for Cadaretta. Bourgue left Cadaretta in 2010 to focus her energy on Lullaby Winery, which was beginning to enjoy critical and consumer acclaim. In 2011, she moved to Port Townsend, though she kept her production at Artifex, a winemaking facility in Walla Walla. During that time, she also was a consulting winemaker for Olympic Cellars near Sequim, about 30 miles to the west of Port Townsend.

Lullaby Winery to be open by appointment

Lullaby Winery is in Port Townsend, Washington. Lullaby Winery makes eight different wines and is open by appointment, (Photo courtesy of Lullaby Winery) During last fall’s harvest, Bourgue was able to find a suitable production facility near Port Townsend and now will move her entire operation to the Olympic Peninsula. Because she is a one-person company, she will not have a tasting room with regular hours, though she will be open by appointment for individuals and small groups. Bourgue, who makes eight different wines, said she hopes to be able to serve small bites of food with her wines because she wants visitors to experience a more complete food-and-wine experience. Though Port Townsend is several hours’ drive from the Columbia Valley and its vineyards, it is in a wine destination region. Lullaby will join eight other wineries on the northern Olympic Peninsula. Another seven wineries are on Bainbridge Island, less than an hour to the south. And a handful of others are scattered along the southern Olympic Peninsula and among the San Juan Islands. “Port Townsend is a destination on its own,” Bourgue said.

[ To read the rest of this great post, go to Great Northwest Wine ]

 

After near death, a winemaker finds new life

  [caption id="" align="alignleft" width="365"] A terrible plane crash gave Harbinger's Sara Gagnon new perspective on what was important to her.[/caption] Enjoy this reprint of Seattle Times profile of Sara from Harbinger Winery! Out of Sara Gagnon’s experience of surviving a small-plane wreck that killed the pilot, Harbinger Winery was born. By Andy Perdue, Special to The Seattle Times SARA GAGNON knew she was in trouble when the plane’s windshield hit her in the face.   It was August 2004, just before wine-grape harvest was to begin, and Gagnon was riding in a Cessna 182 from her hometown of Port Angeles to Boeing Field on a cloudy, rainy night. In the plane was co-worker Tammi Hinkle, and in the pilot seat was friend Barry Koehler.   They barely made it 10 miles out of town when they came through a cloud bank and everything went wrong.   “We clipped the top of a ridge and went down into the trees at about 150 miles an hour,” Gagnon remembers. “It was full speed. The plane disintegrated around us, and I was pretty sure that was it. I was unlucky enough to not lose consciousness, so I get to remember.”   Koehler died in the crash, and Gagnon and Hinkle, both badly injured, were left stuck all night in a remote area of Olympic National Park, wondering if they would be found, because Koehler hadn’t filed a flight plan. “It was a pretty wild night. I was afraid to fall asleep because I didn't want to wake up dead.” They were found the next morning and hiked out of the forest. Gagnon, who had returned to Port Angeles from Seattle four years earlier to follow her passion for winemaking, was the head winemaker at Olympic Cellars in nearby Sequim. She was having a blast in the job and also had discovered a love for kayaking that moved her to become a professional guide.As she recovered from a fractured sternum, cracked pelvis, broken nose and concussion, Gagnon came to a hard-earned conclusion: Life is too short to not follow your dreams. “That really shifted my perspective and made me realize that I wanted to go do my own thing. So I finished up harvest at Olympic Cellars and moved on.” Out of her near death was born Harbinger Winery. In the decade since, Gagnon has built Harbinger into a 3,000-case winery. West of Port Angeles on Highway 101, it is the northwestern-most winery in the continental United States. She shares the winery building with Hinkle, with whom she co-owns Adventures Through Kayaking, putting both her passions under one roof. As a result of the harrowing plane crash, Gagnon is stronger mentally and physically. Whether she’s in the cellar making wine or working the tasting room, she takes on life in a gentle, Zen-like manner, living for the moment rather than for the paycheck.  

Westport Winery supports its community one bottle at a time

Olympic Culinary Loop is proud to reprint this great article of community service and care featured in the Seattle Times.  As it celebrates the hard work and huge hearts of Blain and Kim Roberts of Westport Winery. Well done Westport Winery! Keep up the excellent work!
Westport Winery supports its community one bottle at a time
The small, young winery makes 33 different wines. Each is attached to a charity, with part of the sales going to that particular cause. By Andy Perdue Special to The Seattle Times
Blain and Kim Roberts support more than 30 good causes from sales at their Westport Winery in Aberdeen.
Enlarge this photoANDY PERDUE
Blain and Kim Roberts support more than 30 good causes from sales at their Westport Winery in Aberdeen.
ON ANY GIVEN day, every single winery in Washington — more than 800 now — is contacted by someone seeking a donation.
It is difficult to imagine another industry being approached more often to give away its product, especially when the vast majority of the state’s wineries are family businesses crafting small amounts of high-quality wine with low profit margins. It is an overwhelming problem, but one Washington winery has figured out a solution. Westport Winery near the coastal town of Aberdeen gives away no wine, yet it manages to support more than 30 charities in its community, and is approaching a quarter-million dollars in donations. Talk about making a difference — and having fun at the same time. The small, young winery makes a dizzying 33 different wines. Each is attached to a charity, with part of the sales going to that particular cause. A few examples: • Lighthouse, a blend of riesling and gewürztraminer, benefits the Grays Harbor Lighthouse Restoration Fund. • Noirvana, a pinot noir, helps the Kurt Cobain Memorial Committee (the founder of the band Nirvana grew up in Aberdeen). • Shelter from the Storm, a dessert wine, assists the Grays Harbor Hospital Foundation. • Mermaid Merlot benefits the Grays Harbor chapter of the American Cancer Society. This is especially important to the winery owners because their daughter, Carrie, is a cancer survivor. And my personal favorite: • Bella, a red blend inspired by the main character in the “Twilight” books and films, benefits the Mount Rainier chapter of the American Red Cross. And Westport regularly supports the Red Cross with “Bella blood drives” at the winery. Westport co-owners Kim and Blain Roberts write monthly checks to each of the 33 charities, totaling anywhere from $5,000 to $7,000 a month. They don’t do this by raising the price of their wine — “That’s being a pretend bigshot,” Kim says. Instead, Kim and Blain don’t take a salary. Those checks may sometimes seem small — perhaps $100 or $200 — but they add up. Since opening in 2008, the winery has donated more than $235,000. It has been important to the Roberts family for the donations to stay local. But recently, they felt called to support Mercy Ships, an organization that provides health care via ships on the African coast. To accommodate this, Westport is launching a line of hard ciders, and a portion of sales will assist the Texas-based charity. Even though Westport Winery gives so much back to its community, the calls requesting free wine keep coming daily. The Roberts family handles this by offering 40 percent off a gift basket to any Grays Harbor County charity, allowing the winery to help the organization while sticking to its rules. “There’s a limit to how much you can give and still operate,” Kim says. “That’s the hard reality.”
 

Itinerary: Jefferson County - Take a bite out of the Olympic Culinary Loop!

Olym Cul Adven cover thumbItinerary: Take a bite out of the Olympic Culinary Loop! Travel the LOOP in 3, 4 or more daily bites. Or take your time and discover more seasonal treasures and tastes around every turn.  To whet your appetite for adventure you can follow this sample itinerary, reverse the order, or make up your own… the delicious discoveries are endless. Visit www.OlympicCulinaryLoop.com for current events and additional Culinary Adventure ideas.   Whet your appetite with this Jefferson County culinary sampler: Jefferson Go: Quilcene, Port Ludlow, Chimacum, Port Townsend Ferry to additional adventure! See: Trendy neon signs and organic goodies in a timber town, Quilcene Village Store and Gas, Quilcene www.quilcenevillagestore.com, 360- 765-0090, or the hippest place to strut your Carharts at Chimacum Corner Farmstand,  http://chimacumcorner.com, Chimacum, 360-732-0107 Do: Finnriver Farm apples and Dented Buoy pizza Chimacum, WA www.finnriver.com , 360-732-4337, 360-732-4084 Or we dare you not to say "Cheese!"" at Mt. Townsend Creamery, Port Townsend, www.mttownsendcreamery.com , 360-379-0895 Dine: With the strangest hats on your head and the best tastes in your mouth - Ajax Café, Port Hadlock, www.ajaxcafe.com , 360-385-3450 Or succumb to the freshest Ice Cream & Chocolates at Elevated Ice Cream Co., Port Townsend, www.elevatedicecream.com,  360-385-1156 Stay: In the lap of luxury at The Port Ludlow Inn and Resort, Port Ludlow www.portludlowresort.com , 360-437-7412 Ask: A local expert at Port Townsend Tourism, www.EnjoyPT.com , 360-385-2722

Pioneering peninsula chef Jimella Lucas left a culinary legacy

Reposted from: http://blogs.seattletimes.com/allyoucaneat/2013/12/03/pioneering-peninsula-chef-jimella-lucas-left-a-culinary-legacy [caption id="" align="alignleft" width="372"] Photo of Jimella Lucas with the mountain of oyster shells in front of the Ark by Benjamin Benschneider / The Seattle Times[/caption] Long before the era of celebrity chefs and Northwest cuisine and “local-seasonal” cooking, there was Jimella Lucas. With partner Nanci Sofia Main, Lucas pioneered culinary magic on the Long Beach peninsula, with dishes like fresh-caught salmon sauced with peaches at their peak, or classic oyster stews and chowders cooked with seafood harvested within view of the dining room. Long before chefs felt a James Beard Award was their profession’s highest honor, Beard himself dined at the restaurant at The Shelburne Inn, which Lucas and Main once ran, and at the Ark restaurant, which they owned for 25 years, bringing national attention to the pair’s cooking and connections to their food. Never in his 80 years of life, Beard wrote in the introduction to the first Ark cookbook, had he seen a restaurant “that glorified the great gifts from the sea, nor the fine vegetables, or the wild mushrooms, or the small fruits or the game” in the way that Lucas and Main did. Lucas, 69, died of cancer Nov. 30 at her home in Oysterville. She was born Dec. 2, 1943, in Grants Pass, Ore., to Eileen McCorkle Todaro and Frank Todaro, and graduated from Marycrest High School in Portland. Food and cooking were in her blood from a young age. At 18, she was arriving at work before 3 a.m. at an Italian produce market, packing fruits and vegetables for 75 cents an hour. Delivering that produce led her to the Arrow Club, a workingman’s club in Portland, where she got intrigued by kitchen work and began working her way up. She started out washing pots, so short that she had to stand on a box to reach the sink. (She was 5’2”, but “with a six-foot attitude,” Main said.) At the upscale Waverly Country Club, Lucas caught the attention of classically trained chef Al Kuester, who “recognized her as a chef before she knew she was a chef,” Main said. Lucas apprenticed with him for three years, further broadening her training and palate with later moves ranging from commercial fishing in Alaska — key to her particular appreciation for fish — to working in a Jewish deli, to turning out hundreds of late-night meals at Red’s Restaurant, which used to be packed at 3 a.m. with fishing crowds heading out in the heyday of the charter boats. Friends said Lucas was complex — no-nonsense, disciplined and feisty and blunt, yet with a deep tenderness for children and animals, and an intense commitment to community. She was a taskmaster, but “respected people that worked hard and kept their word,” said Main, her friend and cooking partner of 45 years. Main used to escort occasional child diners at the Ark into the kitchen, where they could cook their dinners at the stove with Lucas. Years before the Edible Schoolyard projects, they did a Kids Feeding Kids project with the local school, taking children out to harvest oysters and potatoes and other local ingredients, then bringing them to the Ark kitchen where they would cook them, then serve the meal they had prepared to classmates — the full circle of hospitality. The pair founded the region’s garlic festival, now in its 33rd year. They composted and recycled in an era when few recognized the words, eventually wining a state award for their efforts. They were chef-owned and women-owned when both those features were rare. At a celebration of Lucas’s life in September — some 250 people gathered for a potluck in her honor, including the musicians who used to play at the Shelburne — person after person who had worked with her talked about how “I mark my standard of what I do according to what Jimella taught me,” Main said. The pair met while working at the original Jake’s Famous Crawfish in Portland. “I would always tell people we were eating partners. There are some people you go out to eat with because they enjoy food on a whole different level, with gusto and with curiosity, with appreciation,” Main said. An early adventure was picking wild blackberries — Lucas told Main she knew the perfect spot to find them, Main recalled, but neglected to mention that there was a wild bull in the berry field. They exited quickly. With Lucas in the kitchen and Main baking and working the front of the house, they leased the restaurant at the Shelburne Inn from owners David Campiche and Laurie Anderson. The inn owners wanted people in the restaurant who were as excited about food and wine as they were, Anderson said, and Lucas and Main delivered. “They were an amazing pair… they were bringing a whole level of cuisine to the peninsula that just didn’t exist here yet. “We in the Northwest are really proud of where we come from,” Anderson said. Lucas, with her championing of local ingredients, helped define just what that meant when it came to food. Anderson remembered a prominent food writer from The Oregonian coming to report on the restaurant. The writer asked “Jimella, what do you think makes a good chef? And Jimella’s response was, ‘Somebody who isn’t afraid of a mop,’” Anderson said. “At the time, I’m not sure I understood what the heck she was talking about. But over time I have come to understand exactly what she meant by that. To be a chef, you can’t be afraid of getting your hands dirty, you can’t be afraid of getting in there… It’s hard work, and you can’t be afraid of hard work.” When Lucas and Main purchased the Ark from a local cranberry farmer — Lucas had actually worked there once, too — their fame grew further, helped by the raves from The New York Times and The Washington Post and Food & Wine magazine. There was something of a celebrity cooking circuit in those days, Main recalled, with chefs like Alice Waters and Jeremiah Tower, and for a time she and Lucas joined it, traveling and cooking for national audiences. An announcer would present Jeremiah Tower from San Francisco, and Alice Waters from Berkeley, and then, to the public’s bewilderment, it would be Jimella Lucas and Nanci Main from Nahcotta. “People would be — Nahcotta?! It was heady and it was wonderful,” Main said. Ultimately, they decided it also took too much away from their own restaurant. “Thank goodness we agreed. We just made a decision that what we were doing was so important, in our own back yard, and who could ever replicate Willapa Bay?” After selling the Ark, they took on Jimella and Nanci’s Market Cafe in Klipsan, which remains open. Lucas, whose love for fresh fish was so legendary she could literally be seen stroking a salmon or hugging a sturgeon, originally wanted to sell fresh fish from a seafood case, but customers kept asking about the chowder, the rolls, the chocolate cranberry tart. Whether serving the fish or selling it, her knowledge wasn’t wasted. “She knew, of course, not only who caught that fish, but where it was caught and when it was caught,” longtime friend Cate Gable said. “In many cases, something that might be served on the dinner menu as a special would be maybe just 3 or 4 hours out of the Columbia or out of Willapa Bay, and she knew exactly which fishermen she wanted to work with.” All in all, Gable said, “food was the vehicle for Jimella to nurture people on the physical, emotional, and spiritual level.” Friends in the close-knit area nurtured her in return over her illness this past year, with Gable helping coordinate daily shifts of “friendly faces” to visit, to share stories, to relieve caregivers, to help keep her comfortable and at home. “They’d make soup for her in beautiful jars with messages on them. It showed the high side of living in a small community,” Main said. Nobody could replicate what Lucas could do with some of the most unlikely ingredients, Main said. “Her sauces would just dance in your mouth.” But she was able to train well her final sous chef, Katie Witherbee, who will now head the kitchen at the cafe. At a wake for Lucas, one of her former cooks, Charlie Zorich, heard that Lucas had planned to teach Witherbee one final dish, the technique for her famous Scotch salmon, made with a sauce that included Scotch and orange juice and cream. In the end, she was too ill. Zorich said, “Nanci, remember the night I did Scotch salmon at the Ark, and you tasted it, and said ‘That’s as close to Jimella’s as anybody’s going to get?’… “I know all the moves, and I’ll show Katie.” She will make the Scotch salmon at the cafe, and Zorich himself is about to open his own restaurant in the area, and countless other employees and diners will carry on with their memories from her kitchen and dining room. “Her legacy will continue right here on the peninsula,” Main said. It’s also, of course, gone beyond. In Lucas’s handwriting, Main recently found a mission statement from when the pair started the Ark. It reads as valid now as it did then, for big cities as well as coastal villages: Their restaurant should be about “creating a community connection that galvanizes the practices of sustainable ways. It creates good food as its goal in life, that connects the good table to the good earth.” They were partners in food until the end, with Main feeding Lucas the last meal she was able to eat, the night before Thanksgiving. Other survivors include two brothers, Dean Todaro (and wife Pam) of Chicago, and Dale Williams, of Billings, Montana; a niece, Anna Todaro of Chicago, two nephews, Howard Todaro of Chicago and Lawrence Todaro (and wife Jennifer Trout-Todaro) of Chicago, and a great-nephew, Dean Everet Todaro of Chicago. Services will be held from 11 a.m. to 2 p.m. Dec. 15 at a community potluck at the old Chinook schoolhouse in Chinook. Donations may be sent to the Chef Jimella Lucas Culinary Scholarship offered through the Rotary Foundation, P.O. Box 752, Ocean Park WA 98640.

Itinerary: Clallam County - Take a bite out of the Olympic Culinary Loop!

Olym Cul Adven cover thumbItinerary: Take a bite out of the Olympic Culinary Loop! Travel the LOOP in 3, 4 or more daily bites. Or take your time and discover more seasonal treasures and tastes around every turn.  To whet your appetite for adventure you can follow this sample itinerary, reverse the order, or make up your own… the delicious discoveries are endless. Visit www.OlympicCulinaryLoop.com for current events and additional Culinary Adventure ideas.   Whet your appetite with this Clallam County culinary sampler: Clallam Go: Olympic National Park - Hurricane Ridge, Sol Duc, Lake Crescent, Port Angeles, Sequim’s farmland See: Your food grow at Nash's Organic Farm and Produce Store, Sequim, www.nashsorganicproduce.com , 360-681-6274 Do: Gourmet lunch fixin's at The Red Rooster Grocery, Sequim  www.theredroostergrocery.com , 360-681-2004 Or dine on bread alone - Pane d' Amore, Sequim  www.panedamore.com , 360-681-3280. Dine: Taste Twilight at Bella Italia, Port Angeles, www.bellaitaliapa.com  360-457-5442 Stay: Sol Duc Hot Spring Resort, Port Angeles, www.olympicnationalparks.com , 360-327-3583 Ask: A local expert at Olympic Peninsula Visitor Bureau, Port Angeles, WA www.olympicpeninsula.org , 1-800-942-4042

Itinerary: Gray's Harbor Co. - Take a bite out of the Olympic Culinary Loop!

Olym Cul Adven cover thumbItinerary: Take a bite out of the Olympic Culinary Loop! Travel the LOOP in 3, 4 or more daily bites. Or take your time and discover more seasonal treasures and tastes around every turn.  To whet your appetite for adventure you can follow this sample itinerary, reverse the order, or make up your own… the delicious discoveries are endless. Visit www.OlympicCulinaryLoop.com for current events and additional Culinary Adventure ideas.   Whet your appetite with this Gray's Harbor County culinary sampler:   Go: Lake Quinault, Moclips, Westport, through Hoquiam – Aberdeen along Washington’s wild coast See: Seastacks and stacks of sweet potato pancakes at the coast and Lake Quinault Lodge, Quinault, WA www.olympicnationalparks.com , 360-288-2900 Do: Razor clamming and sculpture gardens at Westport Winery, Aberdeen www.westportwines.com , 360-648-2224 Dine: Drink your grains, malt and juniper at Wishka River Distillery, Aberdeen,  www.wishkahriver.com , 360-612-4756 Or get great fresh fare, razor clam sausage and more at the Grays Harbor Framers Market, Hoquiam, WA www.ghpublicmarket.com , 360.538.9747 Stay: Overlooking Sunset Beach, Ocean Crest Resort, Moclips, http://oceancrestresort.com/, 360.276.4465 Ask: A local expert at Grays Harbor Tourism, Elma, WA www.visitgraysharbor.com , 800-621-9625    

Itinerary: Mason County. - Take a bite out of the Olympic Culinary Loop!

Olym Cul Adven cover thumbItinerary: Take a bite out of the Olympic Culinary Loop! Travel the LOOP in 3, 4 or more daily bites. Or take your time and discover more seasonal treasures and tastes around every turn.  To whet your appetite for adventure you can follow this sample itinerary, reverse the order, or make up your own… the delicious discoveries are endless. Visit www.OlympicCulinaryLoop.com for current events and additional Culinary Adventure ideas.   Whet your appetite with this Mason County culinary sampler Go: Experience the Hood Canal, Lake Cushman, Dosewallips, Brinnon to Shelton See: Oysters freshly shucked, then slurped at Hama Hama Oyster Farm, Lilliwaup, WA www.hamahamaoysters.com 888-877-5844 Do: Drink in the Hood! Walter Dacon Wines, Shelton, www.walterdaconwines.com  360-426-5913 Or the Hardware Distillery Co., Hoodsport, WA http://thehardwaredistillery.com  206- 300-0877 Dine: Beer ~ Tea ~ & Revelry at Grove Street Brewery, Shelton, www.grovestreetbrew.com , 360-462-2739 Stay: Indulge at Alderbrook Resort & Spa, Union, WA www.alderbrookresort.com , 360-898-2200 Ask: A local expert at Mason-Shelton Chamber, www.explorehoodcanal.com/, 360-426-2021

More Local Than Ever

[caption id="attachment_1405" align="alignleft" width="300"]AWB Porchetta Nov. 2013 (1) Yum! Alder Wood Bistro's Elwha Farms Porchetta (slow-roasted pork) with gold beet gnocchi, yellow foot chanterelles, romanesco, and blackberry gastrique[/caption]
Alder Wood Bistro is more local than ever. Over 85% of the new Fall Menu boasts ingredients sourced from within a 25 mile radius of the restaurant.  From pork and lamb in Port Angeles to Nash’s vegetables, freshly ground flour in Sequim to mixed greens, beef & chicken from Chimacum – the local economy is at work.
“We strive to learn, grow and improve what we are doing and how we are doing it for the benefit for our local community." states Jessica Schuenemann, co-owner of Alder Wood Bistro. “We live in an amazing place and we want it to thrive!”
Alder Wood has for some years now been known as the “local and organic” restaurant here on the North Olympic Peninsula. In 2006 when they first came on to the scene there wasn't the network of resources that exists today. However due in part to the efforts of owners Jessica and Gabriel Schuenemann the availability of locally raised and harvested food to our community is more robust than ever before.
Changing seasonal menus is the key factor that allows the bistro to integrate the freshest ingredients from the local market giving the customer the very best options our local market has to offer.
Alder Wood invites you to taste the local bounty, knowing your money is going to your neighbor farms and local families that enrich our community.  November and December feature hearty roasted pork and braised lamb, a bounty of winter squashes, yellow foot chanterelles and porcini, hearth-fired apple pie, Johnston's winter squash risotto, and cedar-planked black cod to name a few.
Gift certificates are wonderful for the holidays!
 
Please see their website for hours, menus, and more information. www.alderwoodbistro.com  
Alder Wood Bistro
Gabriel & Jessica Schuenemann 139 W. Alder Street Sequim, WA 98382 Tuesday - Saturday, 4:30pm - 9:00pm 360.683.4321360.683.7177 fax

Olympic Peninsula Wine Tour Showcases Bounty of the Harvest November 9, 10, 11

OCL members - Olympic Peninsula Wineries invite you to enjoy: Food, wine, fun – and scarecrows!

  Sip and savor the flavors of fall, enjoy seasonal activities and marvel at nature’s vibrant palate during the Olympic Peninsula Wineries’ Harvest Wine Tour, November 9 – 11, Veteran’s Day Weekend, from 11 a.m. to 5 p.m. Eight artisan wineries located in the Peninsula towns of Chimacum, Port Townsend, Sequim and Port Angeles will pair new and current wine releases with locally grown and prepared cuisine that celebrates the season, from pumpkin soup to hearty stews to miniature caramel apple hand-pies. Visitors can vote for their favorite of the “wine scarecrows” that greet them at each venue, explore an onsite local marketplace, experience a winemaker dinner, enjoy an evening of jazz music and more!   “Fall is spectacular on the Olympic Peninsula,” says Wineries Association President Vicki Corson. “The long Veteran’s Day Weekend is a great opportunity to get away, taste some fantastic new wines and discover delicious new pairings for your holiday table.”   In the spirit of fun, the Harvest Wine Tour is B.Y.O.G. (Bring Your Own Glass)! “We all have a favorite wine glass that brings back fond memories or just makes the wine taste a little better,” explains Corson. “The tour is an opportunity to show off that glass and spark some interesting conversation. But no worries – we’ve got you covered if you forget!” Advance tickets for the self-guided tour are available online for $30.00. Independently, each winery charges a $5.00 tasting fee. Children are permitted in the tasting rooms, however visitors must be 21 years old to purchase a ticket and participate in wine tasting. Tour-goers who get their ticket stamped at all eight wineries are eligible to enter a drawing for a wine-themed gift basket. Wine Tour Highlights Finnriver Farm & Cidery, Chimacum, will honor the autumn with several new releases including Spirited Blackberry Wine and Forest Ginger Seasonal Cider. Visitors will taste true cider tradition in the limited release Golden Russet and Appleblueberry ciders, produced from heritage cider apples. Miniature caramel apple hand-pies baked in the wood fire oven will be available to enjoy along with hot spiced “Chai-der,” featuring Dragonfly Chai and organic apple juice. Wear your farm boots and take a walk in the fields!   In Port Townsend, FairWinds Winery will be serving a locally sourced pumpkin soup accompanied by a hot spiced wine, and sampling some up-and-coming wines straight from the barrel! On Veterans Day Monday, a videographer will be on site filming visiting vets who choose to “tell their story,” and there will be free hot dogs for all! After editing, the veterans’ stories will be posted on the winery website. At Eaglemount Wine & Cider, also located in Port Townsend, tour-goers will enjoy new releases of Malbec, the Raven Bordeaux Blend and Cabernet Franc Port. A large cider selection will feature two new releases, Rhubarb and Quince ciders. The winery will further showcase the “misunderstood quince,” a pome fruit resembling a pear, with quince appetizers and a quince display.   Wind Rose Cellars, Sequim, will pair its award winning wines with delicious harvest treats from Alder Wood Bistro. Visitors can sample five wines, Pinot Grigio, Dolcetto, Bravo Rosso, Primitivo and Muscato at the tasting bar, and then step into the VIP Room for an extended tasting experience. Saturday is Jazz Night, so come and rock downtown Sequim until 9 p.m.! Special for the Harvest Tour, Olympic Cellars, Port Angeles, will be pre-releasing its 2009 Cabernet Franc and 2009 Syrah, both award winners at the Denver International Wine Competition. These wines will then go back to the cellar until their official release in late spring. Chef Gabriel of Alder Wood Bistro will prepare a special Lamb Stew to pair with the 2009 Cabernet Franc. On Sunday and Monday guests can savor the winning clam chowder from the Dungeness Crab & Seafood Festival’s inaugural chowder cook-off.  Outside on the patio, relax and enjoy mulled Dungeness Red wine paired with berry shortbread bites, and make a “baby scarecrow” using child/infant-sized clothing. Veterans receive complementary on Sunday and Monday.  Wine and food, food and wine – it’s what Port Angeles’ Camaraderie Cellars is all about; great wine paired with delicious food.  The fall tour will mark the release of the 2011 vintage of Madrona, a proprietary blend that is a fan favorite.  It pairs nicely with the root vegetable and beef stew that will be cooking in the winery’s wood fire oven.  Guests will enjoy Camaraderie’s onsite local marketplace featuring local red and white wine vinegars made with Camaraderie wines, locally grown honey, Chef Steve Corson’s Cocoa Spice Rub and more. The winery’s beautiful garden setting is in its fall splendor. Come and visit!   While the main focus at Port Angeles’ Harbinger Winery is producing mind-blowing wines, Winemaker Sara Gagnon and her team believe strongly in the beauty and goodness of locally grown and prepared foods. In a celebration of the region’s bounty, the winery is serving up locally foraged wild mushroom stroganoff, wild-caught “Smoked Salmon Croquettes,” prepared to match exceptionally with a selection of wines including the 2012 Rhone Rose’, 2012 Off-Dry Riesling, 2010 Bolero (Tempranillo Blend), Cranberry Bliss and more!                                                                    Most wineries will offer special pricing throughout the tour weekend.   Complementary Culinary Events Nourish Sequim, a garden-to-plate restaurant with a mission to raise awareness of local food sources, sound nutrition, and sustainable living practices will host a Winemaker Dinner beginning at 6 p.m. on Saturday, Nov. 9, featuring wines and ciders from Harbinger Winery, Wine Rose, Finnriver Farm and Camaraderie Cellars. Guests can choose between two five-course set menus, one designed around a “Hunter” theme, featuring duck, roasted pork loin or salmon as the entrée; the other designed around a “Gatherer” theme, featuring two different vegetarian entrées that highlight fresh, local seasonal produce. The region’s ciders and wines are celebrated in the preparation of each course. The dinner is specially priced at $50.00-60.00 per person for Wine Tour ticketholders; $60.00-70.00 per person for non-ticketholders. A full flight of the featured wines, specially paired to accompany each course, is an additional $15.00 per person. Required reservations can be made online through Friday, Nov. 8. Seating is limited. For those unable to participate in the Winemaker Dinner, Nourish will be cooking under the inspiration of the local “Harvest Trail” during their Champagne Brunch on Sunday, Nov. 10, served 11 a.m. – 2 p.m. Simply show your Harvest Trail "Passports" for a 10% savings off of Sunday Brunch. Call for reservations, 360.797.1480. Lodging The Olympic Peninsula Wineries Association is pleased to partner with the Holiday Inn Express & Conference Center for the Harvest Wine Tour event. The Inn is extending tour-goers a special standard room rate of $119.00 plus tax for the evenings of November 8 – 11. Located in Sequim, the Holiday Inn Express is the perfect “base camp” for relaxing and enjoying an extended weekend on the Olympic Peninsula. Make your online reservations early – this special rate will sell out quickly!   For more information, visit www.olympicpeninsulawineries.org

Kalaloch Lodge’s Creekside Restaurant host Beerlovers Dinner

Fall is upon us and the Storms are coming in. Come enjoy some storm watching from the windows of our Creek Side Restaurant overlooking the Pacific Ocean. We have some great deals on room packages starting this month.
Come join us for our Pike Beer Dinner on October 26th. Chef Ashley Miller will create a five course dinner paired with a variety of Pike Beers. Details are on our websitewww.thekalalochlodge.com
Keep up to date with all the delicious Culinary Adventure Details each month in the Olympic Culinary Loop's "Fresh Sheet"!

Dinner and a Show “Murder at Cafe Noir” at Red Lion

The Red Lion Hotel Port Angeles Presents:  Dinner and a Show "Murder at Cafe Noir". The Olympic Peninsula's only resident Murder Mystery Dinner Theater Company, Murders on the menu, is please to announce its first public Performance. Saturday, October 17 at 7pm Ticket Price $45 per person Advanced reservations required Looking for a night out on the town?  We have slashed our room rates by 40% for this event! Please call (360) 417-5710 for reservations and more information. Call for your tickets today! Find this and other Culinary Adventure calendar activities on-line! Read about all the monthly "Fresh Sheet" culinary adventures offered across the Olympic Peninsula each month.  

Skip the Bus, enjoy Crabfest from the Sea!

All agree that the Annual Dungeness Crab Festival is King! (The American Bus Association has named the Dungeness Crab & Seafood Festival one of the Top 100 Events in North America, and Coastal Living Magazine named the Festival one of the Top 10 Coastal Events!) However you can steal away to a semi-private Don't miss the tastiest event of the season, the 3rd annual sunset crab dinner cruise! Saturday, October 12th 6-8:30pm, only $60 per person Ticket price includes a yummy crab dinner that starts with a small crab cocktail appetizer, followed by delicious crab lasagna, bread, salad and one non-alcoholic beverage.  And, as always, our no-host bar.
Call 360‐452‐6210 to book your Sunset Crab Cruise reservation with Expeditions NW today!

Dungeness Crab & Seafood Festival – Home Of The Dungeness Crab!

October 11-13, 2013 Featuring Graham Kerr and our First Annual Chowder Cook-off!

Get Ready…Here Comes The Crab!  Taste the bounty of the Olympic coast and savor the riches from our sparkling blue waters, magical forests, and organic farms at the 12th Annual Dungeness Crab and Seafood Festival.  “Crabfest” is the annual celebration of our region’s diverse bounty - the seafood, agriculture and maritime traditions, and the breathtaking coastal environment that is home to the Dungeness crab. This amazing food Festival takes place downtown at the Port Angeles City Pier, Gateway Center, and Red Lion Hotel overlooking the beautiful Strait of Juan de Fuca and Victoria, B.C.. Hours are Friday 4pm-9pm; Saturday 10am-9pm, and Sunday 10am-5pm on Sunday. Admission is free and the big top tent provides covered seating.

Winemaker Dinner at the Ajax Cafe, October 17

Thursday, October 17th at 6:00 "DJP Selections - Taste of Washington" Join us this month for our monthly winemaker dinner as we welcome back Dave Pruwitz & Katy House of DJP Selections.  We will be showcasing some of their terrific limited-production wines from artisan winemaker from Washington.  Also, we are pleased to welcome back Hanako Myers & Marko Colby of Midori Farms, a small certified organic producer and processor farm located at the edge of Port Townsend. Mark you calendar and join us for antoher fun evening? $55 per person Cal l360-385-3450 for Reservations Full Culinary Adventure calendar of events on-line at OlympicCulinaryLoop.com Read about this and other monthly Culinary activities in each issue of the Olympic Culinary Loop "Fresh Sheet"  

Ninja Knife Skills and 3-Course Gourmet Lunch at Ludlow!

Hands on cooking class with Chef Dan! Bring your favorite culinary tools or borrow ours. Class is from 11:00am – 12:30pm with a 3 course lunch to follow. Class and lunch is $49.00 Reservations required. Purchase tickets at: www.brownpapertickets.com Maximum 24 guests Full event details at: http://olympicculinaryloop.com/ai1ec_event/hands-on-cooking-class-learn-knife-skills-lunch-to-follow/?instance_id=3903 Read about this and other Olympic Culinary Loop activities at this month's "Fresh Sheet" http://us4.campaign-archive2.com/?u=1811e6acbf8815b3b14db9ae5&id=d59cc2441d&e=011d5b8d88

Northwest Magazine - SAVORING CHIMACUM VALLEY, WASHINGTON

[caption id="" align="alignleft" width="300"] SAVORING CHIMACUM VALLEY, photo by Resort at Port Ludlow[/caption] The Fall 2013  issue of  Northwest Travel Magazine.  Continues to celebrate our compelling and inspiring details on the Olympic Peninsula Culinary events! This time savoring Chimacum Valley! Yum! Read all about it!  

Harbinger is officially "Outstanding"!

Harbinger Winery of Port Angeles received an “Outstanding” rating by the Great Northwest Wines for its 2009 Sangiovese! Read all about it: http://tinyurl.com/lfohnjy   Andy Purdue, writer for the Seattle Times describes Harbinger’s 2009 Sangiovese as “open up with aromas of oak, black cherry, black olive, and cola, followed closely with rich flavors of cherry, vanilla, and a sprinkling of coca.” (Yum!) Join winemaker Sara Gagnon for tasting, and purchase, of the 2009 Sangiovese at Harbinger Winery, 2358 W. Highway 101. Tasting room is open daily 11AM – 6PM.  www.harbingerwinery.com/

Busy miracles do indeed happen on the LOOP!

A “typical” day on the Loop as reported by one of OCL’s hardest working Farmers Market operators, Barbara Bennett Parsons of Grays Harbor Farmers Market “August 29 - This morning I arrived at the market, a frantic day planned.  I'm hosting 200 people for breakfast tomorrow morning.  Lord!  A live radio broadcast from the Market for 4 hours, and we'll be feeding everyone who comes.  A busy day to prep for, right? I walked in and a PBS film crew was setting up inside!!! Total serendipity.  It was pouring rain, they were with one of our mushroom foragers, and the camera man asked if there wasn't a place to set up out of the rain for the interview of, get this, my favorite cookbook author- Langdon Cook! https://www.facebook.com/langdon.cook  My guy said 'the Farmers Market' and so it was.  I rushed around setting the stage, getting stuff for everyone, making connections. Asked at the end what their plans were.  From there I contacted the one of the best chefs on our coastline, Andy Bickar, former chef of Ocean Crest, who is building a restaurant in Aberdeen, arranged for a professional kitchen to use for him to prepare a meal, arranged for fresh tuna off the boat- tomorrow the 'meal' portion of the of segment will be filmed.  After I've started the day at 4am, been radio co-host for 4 hours, made pancakes for 200 people, and then loaded my tables in the van to take over to set up for the Big Meal!!  At least I'll be getting fed very, very well” Stay tuned for the PBS show "Food Forward" http://www.foodforward.tv, slated for a Spring 2014 airing. Updated - media coverage   

Welcome Red Lion, Port Angeles!

OCL Welcome's the Red Lion, Port Angeles as our newest member! Executive Chef - F&B Manger Craig Alexander is pleased to partner with OCL to help bring a fresh take on food that concentrates on utilizing the fresh local ingredients available to the Olympic Peninsula. Who can forget last fall’s saffron and Dungeness crab risotto, when brand new to the Peninsula, Chef Alexander climbed aboard the OCL’s Dungeness Crab & Seafood Cooking Stage to feed and educate all alongside other OCL favorites: Chef Jess Owen, Ocean Crest Resort, Chef Dave Senters, Bella Italia, Chef Michael McQuay, Kokopelli Grill, Chef Xinh Dwelley, Xinh’s Clam and Oyster House, and Chef Arran Stark, Cultivated Palette Catering! OCL is looking forward to partnering with Chef Alexander and the Red Lion, Port Angeles!    

Seattle DINNING! Breathtaking beverages around Puget Sound

Olympic Culinary Loop Seattle DINING! partners with the Olympic Culinary Loop because, frankly, we think you're crazy if you don't head to the Peninsula and enjoy the area and all it has to offer. This group is made up of people who grow, harvest, catch and serve the local bounty (like Quilcene oysters at left). If you live there or are visiting and want to cook at home or take something to your motel or a beach, there is much to choose from. Pane d'Amore Artisan Bakery can supply your bread--16 different kinds and many pastries. Mt. Townsend Creamery can start or end a meal with their amazing cheeses made from local milk. Pick up mussels from Kamilche Sea Farms or oysters and clams from Hama Hama Oyster Co. The Wild West store stocks 99% of their items from the Peninsula from fish and shellfish to mushrooms to greens to berries. Thirsty? Grab some organic hard cider from Alpenfire Orchards, seasonal Northwest gin from The Hardware Distillery Co., or wine from any number of producers. For sweet cravers, think Elevated Ice Cream or the Port Townsend Chocolate Company. Trust us on this--you've got to get on the Loop!

 Get your Olympic Culinary Loop map here and start planning your food route!  www.olympicculinaryloop.com/place/culinary-adventure-map/. For more information, go to www.olympicculinaryloop.com/.

Seattle Wine Awards recognize Peninsula quality

Congrats to Peninsula producers for bringing home LOTS of hardware at the 2013 Seattle Wine Awards — WA State's Premier Wine Recognition Program. Look at this impressive list: Category: Fortified Dessert Styles Double Gold NV Finnriver Spirited Apple Wine, WA Silver 2010 Eaglemount Winery & Cider Malbec Dessert, WA Bronze NV Finnriver Black Currant, WA Bronze 2010 Mosquito Fleet Griffersen Reserve, CV Category: Sparkling Wine Silver NV Finnriver Artisan Sparkling Cider, WA Category: White Proprietary Blends Silver 2011 Camaraderie Cellars Trinquer, CV Category: Pinot Gris/Grigio Double Gold 2011 Westport Winery Fleur de Lis Pinot Gris, Airport Vyd. Category: White Varieties Gold 2010 Westport Winery Maritime Moscato, WA Category: Red Red Proprietary Blend (Priced $20.01 – $35.00) Double Gold 2008 Eaglemount Winery & Cider Eaglemount Red, WS (Priced $20.01 - $35.00) Gold 2010 Westport Winery Jetty Cat, CV Category: Red Bordeaux Styles (Priced $35.01 & Up) Double Gold 2009 Camaraderie Cellars Grâce, CV (Price $20.01 – $35.00) Bronze 2010 Mosquito Fleet Meritage, CV Category: Cabernet Sauvignon (Priced $35.01 & Over) Double Gold 2010 Mosquito Fleet Cabernet Sauvignon, WWV (Priced $20.01–$35) Double Gold 2009 Camaraderie Cellars Cabernet Sauvignon, CV (Priced $20.01–$35) Silver 2008 Eaglemount Winery & Cider Cabernet Sauvignon, WS Category: Cabernet Franc Gold 2010 Mosquito Fleet Cabernet Franc, CV Category: Malbec Bronze 2010 Eaglemount Winery & Cider Malbec, WA Bronze 2010 Harbinger Winery Malbec, WS Category: Red Rhone Style (Priced $35.01 & Up) Silver 2009 Walter Dacon Wines GSM, CV (Priced $20.01 – $35.00) Silver 2009 Harbinger Winery El Jefe, RH Category: Merlot (Priced $20.01 – $35.00) Silver 2009 Camaraderie Cellars Merlot, CV Category: Syrah (Priced $35.01 & Up) Silver 2009 Walter Dacon Wines C'est Syrah Beaux, CV (Priced $35.01 & Up) Silver 2008 Walter Dacon Wines C'est Syrah Magnifique, CV Category: Red Varieties (Priced $20.01 – $35.00) Gold 2009 Harbinger Winery Barbera, CV (Priced $20.01 – $35.00) Gold 2010 Mosquito Fleet Petit Verdot, CV (Priced $20.01 – $35.00) Bronze 2010 Wind Rose Cellars Barbera, CV

Updated Culinary Adventure Map

It's here!Olym Cul Adven broch cover 4-13-01-1 The updated and extra delicious Taste Trail around the Olympic Peninsula is what you've been waiting for! Watch here for enhanced Culinary Adventure Map features, including:
  • Mobil App!
  • Enhanced on-line reviews
  • More
Enjoy eating your way around the LOOP!

St. Patrick's Weekend

Michael's Seafood & Steakhouse Michael's Seafood and Steak March 15th - 17th Saint Patrick's Weekend. You can expect Guinness Beer Stew, Boxty (Roasted Beef Tips, Carrots and Parsnips, House-Made Gravy Wrapped in a Potato Pancake), Corned Beef and Nash's Organic Cabbage, and Shepard's Pie.  End the night with an Irish Root Beer Float (House-Made Baileys Gelato, Dunked in a Refreshing Class of House-Made Irish Root Beer, Topped with an Espresso Whipped Cream and Drizzled with a Sweet Whisky Syrup).   Head down to Michael's and for a Guinness and get your Irish on!  Hope to see you there.

Winemaker Dinner Ajax Cafe, March 21 6PM

ajaxJoin the Ajax Cafe for our monthly winemaker dinner, March 21 at 6PM as we welcome Kyra Baerlocher of Kyra Wines, Moses Lake, Washington. Kyra's wines are made from estate vineyards on the Wahluke Slope AVA and other Columbia Valley AVA vineyards. Kyra's award-winning wines will be paired with another fabulous dinner prepared by Chef Jon and his crew. Reservations:  360-385-3450

Free film screeing "Green Fire", March 15th

NashsLogoRGBCome to Nash's Farm Store, 4681 Sequim-Dungeness Way, in Dungeness, on Friday, March 15 at 7pm, for a screening of "Green Fire," a thoughtful exploration of the life and legacy of famed conservationist Aldo Leopold and the many ways his land ethic philosophy lives on the work of people and organizations all over the world today.  The film is free and open to the public.

Help celebrate Westport Winery's fifth anniversary. Cheers

Join Westport Winery on Sunday, March 24 from 11-4 to sample our red wines coming out of the barrel and getting ready to bottle. This is an old world tradition that remains popular today. This is your first and only opportunity to taste our 2011 vintage before it is bottled in May. Visit them for more details!westport-banner-float

Jefferson County names Farmer's Market Director top young professional

Olympic Culinary Loop congratulates Will O'Donnell! PORT TOWNSEND — The recognition of outstanding citizenship is a local tradition dating back to 1949, but this year’s event added a component designed to single out outstanding achievement by the younger generation of businesspeople. Young Professional of the Year O’Donnell was recognized for his bringing the local farmers market from a home in a parking lot to one that is recognized as one of the largest and best in the region. “I feel so blessed to live in Jefferson County and Port Townsend,” O’Donnell said. “It’s such a beautiful place, where people are inspired, innovate and take risks and to dream big. “We have so much community support, and it is all thanks to you.” Full story - http://tiny.cc/viatrw

Oyster Heaven on Earth

by:Lissa James, Hama Hama & Kathy Charlton More than any other food, oysters evoke place. Their flavor and texture depend on salinity, minerals, temperature and plankton. Oysters grown downstream from loamy soils taste different from those grown in gravel estuaries. A Washington State tour focused on mollusks might take you from clean-tasting Hood Canal to earthier Willapa Bay to sweet Totten Inlet. The U.S. imports nearly 80% of its fresh seafood, but here in Puget Sound the shellfish is still our own. We live in one of the last oyster heavens on earth, where a family with a bucket and a license can go harvest wild shellfish from the sea. And our shellfish industry is generally considered a poster child for a green economy: clean water allows shellfish farmers to create jobs, and their hard-working crops help keep the water clean. In few other industries are the environment and economics so immediately and deeply connected. In regions around the world, oysters have been systematically overharvested and polluted out of existence; Washington came close to losing our own oyster operations about a century ago, thanks to the twin problems of overharvesting and massive pulp mills and the related pollution. Now that farmers can grow oysters from seed, overharvesting isn’t an issue. But pollution still is, and even our generally healthy local oysters face problems. Ocean acidification may seem like an abstract concern, but its impacts are already being felt in shellfish hatcheries.

Culinary Adventuring

by:Braiden Rex Johnson Do you remember the stage play or movie, “A Trip to Bountiful,” which was based on the 1953 televised play by Albert Horton Foote, Jr.? It was about an elderly woman who yearns to return to her roots in the small town of Bountiful, Texas. A recent press release reminded me of the movie version I saw years ago starring Geraldine Page, and pitched “a new kind of ‘trip to bountiful’”–the Olympic Culinary Adventure. Winding through four Olympic Peninsula counties, the Olympic Culinary Adventure route leads foodies on “a trip to bountiful” in the true sense of the word–to a region alive with farms, produce stands, fisheries, creameries, bakeries, wineries, cideries, and authentic farm-to-table experiences. I’ve written about my experiences wining and dining on the Olympic Peninsula for The Seattle Times Pacific Northwest magazine, for the Northwest Notes blog, and profiled Camaraderie Cellars in Pacific Northwest Wining & Dining. So I heartily recommend a visit to this unique region of Washington state. And with the weather warming (we hope–enough of “June-uary already!”) as we head into summer, now is a great time to take your taste buds on tour! A project of the Olympic Peninsula Visitor Bureau, the Jefferson County Tourism Coordinating Council, and the Olympic Culinary Loop Association, the Olympic Culinary Adventure is designed to put culinary travelers in touch with the people who grow, harvest, catch, and serve fresh Olympic-Coast cuisine.

Gramm Kerr Day 3 - Adventure Con't

by:Graham Kerr Our Culinary Adventure on the Olympic Peninsula continued with a very full two days using the Resort at Port Ludlow as an extremely comfortable and warmly hospitable base. FINNRIVER FARM AND CIDERY, Chimacum Here you will meet Crystie Kisler and should you have that pleasure, you will have a perfect prototype of the sort of politician who would get close to a 90% approval rating (nobody is perfect)! I intend to return and learn from the special people at Finnriver. They greatly value their land and continuously try to make every decision to make a living while doing nothing that does harm to the soil and the river that runs through their property.We took away a bottle of their Black Currant Brandy and used it to macerate some mixed dried fruit, serving the entire compote over some great vanilla yogurt -- fantastic! You will find a champagne method cider that won a Double Gold award and great fruit in season at Finnriver. You might guess that I am a fan! RED DOG FARM, Chimacum Yes, they do have a reddish dog! They also have a self-service produce stand that works on the honor system. Everyone on this young persons’ farm is hard at work apparently having fun growing and harvesting some truly fabulous food off some quite recently acquired land. That said because nobody is available to take your money . . . you simply tot-up your own bill, pay-up and leave happy . . . and best of all, it works! Isn't that refreshing in our tough old world?

Whole New Slice of Life

by:Graham Kerr My wife Treena and I have completed the equivalent of 28 loops around the world in a succession of culinary adventure tours over the past 52 years. You need to know this piece of relatively useless trivia in order to fully understand the enormity of my next statement. Only once have we ever had such an eye-opening experience as we are currently having on the Olympic Peninsula in Washington State, and that was in Reggio Emilia in central Italy back in 1966. The present day peninsula is a whole new slice of life in the making. There is no doubt that we are in the midst of considerable change. Issues of the economy, health and the ecology press into every thinking person’s mind but somehow in the sheer speed at which we live, we can only give them a passing nod. That is, unless you give yourself a real break and drive out onto Highway 101 as Treena and I are now doing, and go North in a back-to-the-future trip you shouldn't miss.

Graham Kerr Day 2 - Adventure

by:Graham Kerr My wife, Treena, and I are now home in Mt. Vernon and have already booked our return visit to the Olympic Peninsula in mid-December this year. It was there or Hawaii, so you can see how impressed we are with our own backyard! When very much younger we used to ride elevators (called lifts) in London department stores and listen to the attendant call out what could be found on each floor. I feel much the same as I try to cover the many visits we enjoyed on our recent Olympic Culinary Adventure! At TAYLOR SEAFOOD, near Little Creek outside of Shelton, we met with Gifford (Marco) Pinchot III. This man is both a mine of information on the ecology in general and the way that foresters can work together with fishermen. It has not always been so promising!Marco cooked us the best mussel dish I have ever eaten . . . anywhere. Huge, succulent in prime season, garlic, olive oil, basil sundried tomatoes and the pan deglazed with Chateau Ste. Michelle's Sauvignon Blanc, which we drank out of china cups in their carpark! If you want a speaker sometime, try to get Marco -- he is excellent. It's a short drive to the ALDERBROOK RESORT, located right on the Hood Canal. We stayed there about 20 years ago and were amazed at the transformation. This is luxury in the grand European style with the benefit of a local staff that greets you as if they own the place.

Graham Kerr Day 3 - Adventure

by:Graham Kerr Our Culinary Adventure on the Olympic Peninsula continued with a very full two days using the Resort at Port Ludlow as an extremely comfortable and warmly hospitable base. FINNRIVER FARM AND CIDERY, Chimacum Here you will meet Crystie Kisler and should you have that pleasure, you will have a perfect prototype of the sort of politician who would get close to a 90% approval rating (nobody is perfect)! I intend to return and learn from the special people at Finnriver. They greatly value their land and continuously try to make every decision to make a living while doing nothing that does harm to the soil and the river that runs through their property. We took away a bottle of their Black Currant Brandy and used it to macerate some mixed dried fruit, serving the entire compote over some great vanilla yogurt -- fantastic! You will find a champagne method cider that won a Double Gold award and great fruit in season at Finnriver. You might guess that I am a fan! RED DOG FARM, Chimacum Yes, they do have a reddish dog! They also have a self-service produce stand that works on the honor system. Everyone on this young persons’ farm is hard at work apparently having fun growing and harvesting some truly fabulous food off some quite recently acquired land. That said because nobody is available to take your money . . . you simply tot-up your own bill, pay-up and leave happy . . . and best of all, it works! Isn't that refreshing in our tough old world?

GH Farmers Market News

by:Barbara Bennett Parsons Thank you so much!!!! Our Autumn Festival/Customer Appreciation Day was a resounding success! The weather was lovely ( not too hot, not too cold), the food was scrumptious, and a good time was had by all. Thanks to the rain 10 days ago, we once again have fresh picked Chanterelle Mushrooms available at $10.00 per lb. At this moment we also are fortunate to have fresh line caught filleted Tuna at $11.99 per pound. If you’re interested in canning, this is the way to go- already skinned and boned, ready to plunk into jars and process. We've been grilling the tuna this week- add a bit of honey and molasses, a splash of hot sauce, and you’re in competition with the best chefs on the country! Honeycrisp Apples and Fuji Apples came in this morning, along with an abundance of other fresh organic produce- our prices for organic food is actually less than grocery store prices of chemically farmed products. As a Farmers Market, it is our goal to ensure healthy, sustainable, and utterly delicious food for our community. It is our stance that every economic bracket is entitled to quality choices for their meals. In our grandparents time, pure unadulterated crops were the norm. We want you to feed your families with the same confidence! Autumn has definitely arrived at the Hoquiam Farmers Market! On her very first day she delivered over one thousand pounds of the prettiest home grown Pumpkins you’ll ever see.

Chanterelle Season

by:Barbara Bennett Parsons For me, the seasons of the year are defined by which foods are ripe for picking. Autumn begins whenever the Chanterelle mushrooms start appearing in the woods. Whatever the calendar says is brushed away like a pesky spider web. Normally that happens in mid-September, but we’re already knee deep in Chanterelles. I’ve never seen such a prolific beginning! You have two choices of how to harvest your mushrooms; either hike yourself over to the Hoquiam Farmers Market to buy them, or pack a picnic lunch and go on an adventure. Like any other wild harvest, there is no guarantee that the spot you think looks good will actually have mushrooms growing. We’ve come to the conclusion that Chanterelles are similar to a vein of gold, following some mysterious path that boggles reason. In other words, you find them where you find them. Sometimes they are scattered beneath a canopy of fir trees, other times sprouting in a maple glade. Hiding under sword ferns is one way they like to escape detection too. Barbara's Chanterelle Mushroom Sandwich One large sweet onion, sliced one large clove Elephant Garlic, chopped Saute in;two tablespoons of cooking oil Sprinkle with one tsp. seasoning salt (Johnny's.)Continue cooking until onions are carmelized. Add;2 cups of sliced Chanterelle Mushrooms 4 slices of crumbled pre-cooked bacon Cook briefly, until 'shrooms are gently sauteed.Turn off heat and sprinkle with grated cheese.

Hoquiam Farmers Market

by:Barbara Bennett Parsons As always, late summer brings a veritable cascade of fabulous food! In ancient times our ancestors realized that they needed to amplify their intake of fresh food in order to exist through the harsh days of winter. Well, Have we ever got the healthy food for you to stock up on! As I write this to you, Gary is unloading his truck with fresh picked corn, peaches, and pears direct from Wenatchee. Gary is our favorite provider of exquisite fruit & corn. He has a place in Humptulips, which is the only reason he is able to bring such great stuff over to us and keep the price affordable. Please stop for a moment when you visit the market and admire our two new improvements; the marvelous, luscious new Barn Red color of our building and the new fence enclosure around the covered porch. The fencing will save us countless hours of hauling produce and products inside, only be hauled out again the next morning. While I pride myself on being strong, there’s a limit to how many 50 pound boxes a woman should have to tote around in one day. Labor Day weekend promises to be exceptionally gorgeous. Stop by the market for your fruit, veggies, pies, bread, sausages, and our happy smiles!

Little Wild Blackberries

by:Barbara Bennett Parsons We need to talk. It has come to my attention that there are human beings living in Grays Harbor who are woefully uninformed about the various types of Blackberries that grow here. I’m not pointing fingers, nor assigning blame. This is a situation can be easily remedied, and I am here to help. Little Wild Blackberry Season begins this weekend. In order to assimilate as a true citizen of the Pacific Northwest, one simply must be properly educated about Blackberries. Otherwise you risk looks of scorn and pity when you show up at a potluck bearing a cobbler made with, gasp, Himalayan Blackberries. So here is the lowdown on Blackberries. Number one berry and the only Blackberry ever to be used in baking pies, cobblers, and jam- the coveted Little Wild Blackberry. How does one identify this particular species? Well, first of all, it is ‘little’. This is not your common hedge variety ginormous blackberry that any casual picker can easily find in late summer. No sirree, this little berry is wily, elusive, and cunning. The LWB is usually ripening in late June or early July, but this year the weather gods have not been kind, so the season is late. Unlike the large Himalayan and Evergreen blackberries, the LWB must have cross pollination in order to bear fruit. Last year our Spring was so cold and wet that the bees stay huddled in the warmth of their hives when the LWB blossoms were out.

Strawberry Edition!!

by:Barbara Bennett Parsons Slowly, ever so slowly, we are creeping up on Strawberry season. The anticipation is much like awaiting Christmas. I see the furtive looks as people cast their gaze across our tables of produce, then the slight slump of the shoulders . They try to mask the disappointment, but I can see right through the facade. Soon their faces will be wreathed in smiles as they clutch the precious boxes of strawberries. Honestly, sometimes we feel like drug dealers during Strawberry season! Thank goodness the fix we provide is succulent sun ripened natural fruit. My conscience is just fine with selling strawberries, even when bickering breaks out over the last flat of berries. We always encourage customers to call us to have any coveted food set aside for later pick-up, this year the Strawberry flats on hold may require an armed guard. People are getting restive and dangerous. Take a deep breath. The weather forecast is propitious and Sue Spooner, of Spooner Berry Farms, assures us that we will have a good strawberry season after all. In your desperation for strawberries, you may have been tempted to buy some of those out of state strawberries. Do not waste your money! Sure, they look pretty, but is there any actual strawberry aroma? No aroma, no flavor. All you’re left with is empty good looks. We all know where this will end; in bitter name calling... Read More at www.ghmarket.com

Woodpecker Wake Up

by:Crystie Kisler I wake this morning, as I do each day, to a sound. Usually it is the hot-water heater rumbling on in the wee hours, or else the first exuberant squeal from my toddler. But lately there has been another noise coaxing my consciousness awake. It starts as a sort of shuffling, then develops into a scratching, then becomes an actual pounding. In a way it all sounds like the noises my mind might make as it tries to rev up into an alert state after a night of slumber. So it takes me awhile to realize these sounds are not inside my own head. Then it takes a few more moments, because I am groggy and half-dreaming, to figure out what else it could be. A mouse in the wall? A branch knocking against the roof? Oh, I got it. The bird. It’s the woodpecker— the one that spends the dawn hours of each day in the eaves just above my bedroom window. It is my early-morning avian instructor, teaching me vital lessons about my place in the world. The woodpecker in question is a red-shafted flicker, a type of Northern flicker officially designated as Colaptes auratus cafer. Colaptes derives from the Greek verb colapt, to peck. In its own family, it is considered a medium sized woodpecker but it is big for a bird in our little patch of woods. And so we often catch a quick glimpse of spotted wings and orange shafts undulating through the air. Sometimes we find a telltale feather on the ground. And we hear them pecking of course. . . Read More at www.finnriver.com

Hole-y Road

by:Crystie Kisler We live on a dirt road. This is one the hallmarks of life in the country. As we approach the farm and turn off the newly blacktopped Center Road, which is luxuriously level and fast, we still breathe a sigh of relief. We are happily reminded that there is earth under asphalt. That pavement is not intrinsic to the surface of our planet, but rather something we spread on the ground in order to smooth the way for our wheels. This, however, is not a reflection on the pros and cons of pavement. This is a tale about filling holes. Calling it a dirt road may be an over-simplification of things. Our road is not simply a swath of dirt left to age naturally. Even though it is unpaved, it is still a place where humans have had their way-- partially. For the compromise that a dirt road makes is this: humans can pass through, but nature still rules. Without regular maintenance, Country Meadow Road becomes Country Bump-kin Road, where ruts, rivulets and pits form as water and wear have their way. When it gets to this stage, the rough terrain of our rain-ruffled road makes each drive a literal pain in the butt. There is another way of course. Another approach to the journey. It can be a Hole-y Road or a Holy Road. Either an ornery obstacle course or a four-wheeled meditation course. One might decide to cultivate patience with the potholes, instead of cursing. This would take a willingness to really slow down, to be content in the present moment . . . Read More at www.finnriver.com