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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"Just like in dozens of other overwhelmed industries in the booming economy, there are any number of factors causing the shortages and price spikes: The ports are congested; there aren’t enough fishermen; there aren’t enough truck drivers; demand for seafood at restaurants is soaring."
Prepared with reverence for the local history and culture, fresh Olympic Coast Cuisine is best enjoyed amid the beautiful scenery that surrounds the Olympic Culinary Loop.
Help "Pin The Peninsula" with SHARE... (and Care)
Just as we value the rare sightings of wildlife - we are asking everyone to 'Pack Patience' and be respectful to the - equally rare sighting - when you walk into a well-staffed hotel, inn, B&B, restaurants - bars - food/beverage, shops, museums, tour operators, gas stations, etc.
Staffing shortages are causing operational challenges across the hospitality industry this summer, forcing many to limit services or hours of operations.
The reasons vary, but customer anger over masking requirements or service shortcomings have been sighted as contributing factors. (Leading OCL and other tourism and hospitality leaders around the state to offer up tips and trainings related to de-esclation techniques)
We want to "Pin the Peninsula" and SHARE... Respect (Elk), Patience (Blue Heron), Kindness (Olympic Marmot), and Joy (Orca) with both staff and visitors alike. Look for these buttons - even ask for your own button or sticker to wear - and remember to THANK the service staff who showed up for work today, as we all understand when doors are closes or services are limited due to adequate staffing.
Some of the root causes of this problem were ushered in with COVID-19; the realization that most hospitality industries are not pandemic proof, has resulted in many turning to farming or tech companies that have demonstrated fewer disruptions than hospitality.
Some of the current causes pre-date COVID-19 and continue to be destructive viruses of their own making. You've long heard the phrase "The Ugly American" depicting loud and oft-rude travelers expecting their native tongue and tastes will be found all around the globe. This attitude has been amplified as it has come home to roost domestically.
Sure there are issues of salary equity and affordable housing that need to be addressed. Along with sustainable sweet spots related to cars on the roads, feet on the trails, and major climate considerations for our air and oceans. But we all need to start - simply - by becoming the best example of the change we want to see in this world.
Respective | Responsibly | Trustworthy and | Fun to be Around or more playfully translated into SHARE... Respect | Patience | Kindness | and Joy with all.
What are your thoughts on this topic? Share in the conversation
CSA stands for Community Supported Agriculture. Participating in a farm share is among the most powerful ways we can support our local farmers,
For the past decade, options for CSAs have steadily increased across the Pacific Northwest, allowing consumers to purchase directly from a farmer (or fisherperson through CSFs). Over the past year, the model became even more important, as direct-to-consumer farmers saw subscriptions increase and retail and wholesale producers pivoted to address local and regional food demand. It is great to see community members invest in farm and fish operations early in the season, providing capital that supports farming and in turns supports our health – both personal and community-wide
Plan and subscribe to this season's CSA's now!
National Restaurant Association notes that across the country outdoor dining is making up roughly half of all restaurant sales.
Causing restauranteers to - once again - "Pivot" as fall weather turns to 'winter-wet' around most of the Olympic Peninsula.
With almost one million foodservice locations nationwide and an employee base of 15.6 million, the restaurant industry is the nation’s second-largest private-sector employer. With an unmatched record of advancement for people of color, for women, and for minority groups against any other industry.
The industry remains a critical part of the food supply chain. But it is an industry that provides the average owner with only 16 days of cash on hand as they've fought through months-long closures and capacity restrictions in order to stay open and serve communities.
Restaurant industry losses are on track to top $240 billion by the end of 2020 — more than any other industry.
Locally, the recent lifting of some restrictions for restaurants, hotels and any liquor-serving establishment has helped. The cutoff for alcohol sales has been raised from 10 p.m. to 11 p.m. In an additional boon for restaurants, the requirement that only members of the same household can dine together indoors has now been eliminated — and table capacity has been increased to six in Phase 2 counties and eight in Phase 3. Hotel pools may also reopen in Phase 2. (This was a 'big splash' with the HOLIDAY INN EXPRESS AND CONFERENCE CENTER in Sequim!)
Still, as the weather cools, and outdoor dining moves indoors, many of our favorite cozy and intimate dining establishments will be unable to make a business case to continue operating within the current service limitations. Many will rely on take-out. Others may have to close, hoping that their long-winters 'operational pause' won't be permanent.
Get Hungry - Get Involved https://www.olympicculinaryloop.com/eat-local-first-all-around-the-loop
Partnering with Eat Local First - Olympic Peninsula, the Olympic Culinary Loop is excited to invite everyone to take a month to explore and enjoy the bounty of local food in our region during Eat Local Month, including events & activities like the Jefferson & Clallam County Farm Tours, and the Olympic Peninsula Restaurant Month!
Check out all the delicious opportunities and Get Involved!
During this time of concern and extra caution, we lift up the nimble and always creative partners around the Olympic Culinary Loop who have operationally pivoted in order to continue to keep their great staff employed and to continue to serve you delicious Olympic Coastal Cusine.
Simply open the OlympicCulinaryLoop.com website, travel to the "Search The LOOP" toolbar, and search by any of these newly added "Types"
More listings are being added daily as we continue to keep spreading factual information and hope.
Stay well and wash your hands!
As most of you know, the COVID-19 pandemic has dramatically impacted the food, hospitality and tourism industries. The drop in travel continues to take its toll on local businesses that rely on revenue generated by dining and tourism.
While we urge you to take every necessary precaution against spreading the infection, we'd also encourage you to do your best to support local businesses during this difficult time. Consider a stay-cation in your region and visit or enjoy curb-side or YUMMY take-out offerings from your favorite LOOP restaurants, such as Nourish Sequim, Old Alcohol Plant, Ajax Cafe, Tedesco's Italian Fresh, Coyote BBQ PUB, Port Townsend Food Co-op and others. If dining isn't an option, stop by and lend an ear. If you need inspiration, we're here to help.
We are all in this together. Supporting small businesses who support our local farmers and producers during this difficult time is really important.
Stay safe friends,
The Olympic Peninsula Culinary Loop team
A year-long effort to find the quintessential Olympic Peninsula Chowder will culminate at this weekend’s Dungeness Crab & Seafood Festival.
The 18th annual CrabFest — scheduled for Friday, Saturday and Sunday at City Pier and in the parking lot of the Red Lion Hotel at 221 Lincoln St. — will host this year Olympic Culinary Loop’s final chapter in finding and honoring the seafood chowder that best exemplifies the Olympic Peninsula.
“We’ve been slurping chowder all year long,” said Steve Shively, the Olympic Culinary Loop’s communications director.
The judging of the champion chowder will be at about 3:30 p.m. Sunday in the Front Street Gateway Center Pavilion.
“No longer will the Pacific Northwest-minded foodies be limited in their ordering to chowders named ‘New England,’ ‘Manhattan,’ or seafood Cioppino hailing from San Francisco, or to Jambalaya influenced by Louisiana,” Olympic Culinary Loop's Shively said. “Once crowned, the winning Olympic Peninsula Chowder is destined to be on menus and taste buds from coast to coast” .
The chowder championship is one of many foodie events planned for CrabFest.
The main event is the crab dinner fest. More than eight tons of Dungeness crab pulled from local waters will be delivered to the plates of festivalgoers in the Crab Central tent all three days. The crab will be served with fresh corn and cole slaw.
Tickets for the full Crab meal are $30 and can be purchased in advance at CrabFestival.org. Military personnel with current active ID will pay $26 for a special crab dinner all weekend and receive 10 percent off on merchandise. Special discounts for Friday and Sunday Crab Dinner tickets can be found online.
Inside Crab Central - and out along the pier - will be other restaurant booths, adult beverages and live music.
Olympic Culinary Loop again produces and presents celebrated Northwest chefs providing cooking demonstrations on the Gateway Center Chef Demonstration Stage from 11 a.m. to 5 p.m. Saturday and from 11:30 a.m. to 3:45 p.m. Sunday.
Featured chefs include pie maker and author Kate McDermott of Port Angeles, who will offer a demonstration Saturday, and “Wild” Bill Ranniger, corporate executive chef for Duke’s Chowder Houses, of Seattle, who take the stage Saturday to reveal the secrets of creating Tempting Thai Ginger Cod in a Coconut Milk Broth and return again at 11:30 a.m. Sunday to prepare Pan-Seared Wild Alaska Salmon.
McDermott’s cookbook, “Art of the Pie: A Practical Guide to Homemade Crusts, Fillings, and Life,” was nominated for a 2017 James Beard Award in Baking and Desserts. In 2018, she released her second cookbook, “Home Cooking.”
McDermott will sign copies of both her books after her Saturday presentation.
Ranniger began his tenure with Duke’s as a chef in 1995, then rose through the ranks from general manager to regional manager to executive chef, a position he has held for the past 15 years.
With restaurateur Duke Moscrip, Ranninger co-authored the 2016 cookbook, “As Wild As It Gets … Duke’s Secret Sustainable Seafood Recipes.”
For more information, see CrabFestival.org, email info@OlympicCulinaryLoop.com call 360-877-4332.
Featuring the Ten-Year birthday celebration of Olympic Culinary Loop, and an inspirational and interactive session of looking back on the successes of this past tourism season as we are all challenged to authentically plan ahead by our Jamestown S’Klallam Tribal host's strategic commitment to "Plan through the lens of the next seven generations".
C'est si Bon, first established on the Olympic Peninsula on January 1, 1981 celebrates over 38 years of fine food, wine and joyful gatherings with a delicious open house on Saturday, September 14 from 5:00 pm to 9:30 PM at 23 Cedar Park Drive, Port Angeles, WA 98362.
Advance reservations for this not-to-be-missed celebration of both outstanding culinary, but also a salute to Norbert & Michéle are now being accepted.
Norbert and Michéle Juhasz want their local friends to know that their success in establishing one of the first fine French cuisine restaurants in the region is mostly due to your support over the decades.
More details and purchase of advance reservations can be found online.
For our 10th Anniversary Celebration Olympic Culinary Loop will be conducting a year-long press tour in pursuit of identifying – and tasting - the quintessential Olympic Peninsula Chowder.
No longer will Pacific Northwest minded foodies be limited in their ordering of chowders named “New England”, “Manhattan” or seafood Cioppino hailing from San Francisco or Jambalaya influenced from Louisiana. Once crowned, the winning Olympic Peninsula Chowder is destined to be on menus, and taste buds, from coast-to-coast.
Will it feature Geoduck or Razor Clams, Salmon, Spotted Shrimp, Oysters, Mussels, Crab or? Will it have a base inspired by local hard cider, creamery fresh cheese or?
Our next stop of the quest is the 13th Annual Razor Clam and Seafood Festival in Ocean Shores. Saturday, March 16 - Sunday 17th, 2019
Clam diggers and food lovers will be heading to Ocean Shores, WA for the 13th annual Razor Clam & Seafood Festival! FREE Admission!
The top Razor Clam Chowder winners will be invited to add their recipes to consideration for the ultimate prize - being crowned THE official Olympic Peninsula Chowder - this October during CrabFest in Port Angeles.
Get Involved! Enter your recipe now and prepare your taste buds as you plan to join us at any or all of these delicious "Peoples' Taste" Chowder events!
While we would love to be open and share our wonderful event with you, in the interest of public safety, we are postponing Red Wine, Cider and Chocolate for this weekend (Feb. 7, 8 & 9). Unfortunately, the snow continues to pile up here on the Olympic Peninsula and another storm is expected.
The good news is that you will all be able to use your tickets NEXT weekend, February 16, 17, and 18.
Featured Culinary Loop member chef's include:
|Dan Ratigan, Executive Chef The Fireside Restaurant, Port Ludlow Resort, WA|
Jess Owen, Chef, Ocean Crest Resort, Moclips, WA
|Chef Joshua Baar Executive Chef at Kokopelli Grill, Port Angeles, WA|
|Shawn Mitchell, chef and Oyster Saloon manager at the Hama Hama Oyster Saloon
Chef Joshua Diehl, Executive Chef at Lake Crescent Lodge’s Olympic Peninsula dining room, Lake Crescent – Olympic National Park WA
Full Cooking stage demos online: https://www.crabfestival.org/cooking-demos/
Explore this wonderful new map featuring many of the Chimacum Valley Farmstand & Markets.
Visit the farms that grow it all! Download your own Chimacum Valley Farmstand & Markets map
Must see (and taste) stops include:
Bursting with appetizing itineraries and introducing the debut of "Pathways to the Peninsula", the 2018-19 Olympic Culinary Loop printed MAP is now available.
Hungry Taste Travelers will find an Olympic Peninsula full of:
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.
As of 2015, there were seven approved certifying organizations:
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:
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.
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 ( ) 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.
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.
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 . 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.
What 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.
Former Olympic Cellars Owner Kathy Charlton Authors New Book, Royalties Support Local Charity
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.
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.
"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)
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 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.
Harvest Tour 2016 November 11th, 12th, & 13th, 2016 11am – 5pmParticipants 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
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!
Photograph and share your Loop Loot adventure and you'll be automatically entered to win $50 of monthly LOOP LOOTHere'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/OlympicCulinaryLoop2) Be sure to the LOOP location or culinary festival event where your photo was taken3) Be sure to include the hash tag(s) #OlympicCulinaryLOOP and/or#LoopLoot in your photo description.
“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 PocockSo 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
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.
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
Sunday, May 8, 2016 11:00 AM - 3:00 PM Lake Quinault LodgeEnjoy 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.
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
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
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.
Celebrate Mom at the Ajax Cafe on Mother's Day Weekend! We will have special menu items and beverages.
New Year's Eve Party
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)
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
Local Steelhead, Chanterelles & Pink Peppercorn Butter,
Lazy J's Fingerling Potatoes, Seasonal Wood-Fired Vegetables
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
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
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
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.
Wednesdays in November
|November 14th||Strung Along Community Marketplace|
Wednesdays in December
Port Ludlow Golf Club &
Niblicks Holiday Sale
DeLille Wine Dinner
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.
|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.|
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.
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 !
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.
"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.
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!
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
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!
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/
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
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:
Invites everyone to the ALLYN DAYS SALMON BAKE AND GEODUCK FESTIVAL
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!
"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
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
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:
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:
Check for availability today!
Slow down. Sip. Pause. Ponder. Smile. Sip again . . . at Tinderbox Coffee Roasters
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
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!!
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!
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.
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!!
You don't want to miss out on this romance inspired day at Nourish!
Make your reservations now! 797-1480
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
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
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
[ To read the rest of this great post, go to Great Northwest Wine ]
Westport Winery supports its community one bottle at a timeThe 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
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.
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.
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/