Mushrooms, Oktoberfest, Asian Pear "affair", Farm-Fresh Comfort Meals at the Fireside, Oh My!

Join Chef Dan and his Resort at Port Ludlow Fireside Restaurant culinary team every Wednesday at the Fireside from 4pm - 7pm for locally sourced ingredients prepared just like Mom did!

Don't miss a single October "Fresh Sheet" opportunity and delicious detail

 

And be amongst the first to learn of all the Yummy News by signing up to receive the Monthly OCL Fresh Sheet right in your inbox.

 

Subscribe to the Fresh Sheet

a monthly eNewsletter by Olympic Culinary loop

Submit

"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.

• 'Their native tongue' has been traded for DEI and BLM tensions
• Masking manners - or mandates - are too often drawing battle lines between visitors and owners
• Service delays and supply storages go against our Uber-Amazon-Instant-NOW! expectations and temperaments.

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.

That can start by striving to travel with a LNT (Leave No Trace) mindset. Followed by Love & Logic's mantra of being:

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,

And from Sky Island in Humptulips to Finnriver Farm & Cidery in Chimacum, the ability to Eat Local First - Olympic Peninsula has never been more delicious!

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!

 

What is seafood as self care? Good nutrition is incredibly important to feeling your best self, but as we keep reading about the rise in depression and anxiety, we also need to think of living our ideal lifestyle. Think about what puts you at ease. Sitting down and enjoying a good meal? Getting in the kitchen and turning up the tunes? With help from the Seafood Nutrition Partnership, here are four ways delicious and sustainable seafood can be part of being our best selves. 1. Comfort Foods: As you seek comfort  — and comfort foods — while cooped up inside on colder days, it is a perfect opportunity to enjoy delicious, heart-warming flavors. Check out some comfort, sustainable seafood recipes in our seafood toolkit with Seafood Nutrition Partnership.  (and don't forget our own Official Olympic Coast Seafood Chowder) YUM! 2. “Spa” Pairings: We fully support spa days at home, and spa water with slices of citrus, cucumbers or berries is an everyday refreshment that helps make hydrating feel just a bit more special. While cutting those slices, put some to the side for dinner as they pair perfectly with seafood, such as this recipe for Slow Roasted Salmon with Minted Cucumbers by Chef Barton Seaver. And, here are 6 of our favorite seafood and citrus pairings.   3. Back to Nature: Release stress with a walk, getting both exercise and fresh air. Bring along some salmon, trout, pollock or rockfish jerky. 4. Mindfulness: For us, a large part of mindfulness means living sustainably. Eating seafood and the health of the environment are inextricably linked. If the saying “You are what you eat” is true, then eating sustainable seafood means you care about your health, the health of the planet, and enjoying truly good food. TIP: Enter "seafood" into the SEARCH THE LOOP! tool and drool your way to the dozens of Eat Local First - Olympic Peninsula fresh offerings found around the LOOP!

Stay in the know of all the delicious news taking place around the LOOP.

Sign-up today to have the free monthly OCL Fresh Sheet, delivered to your inbox.

https://www.olympicculinaryloop.com/events-calendar/fresh-sheet

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

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

With almost one million foodservice locations nationwide and an employee base of 15.6 million, the restaurant industry is the nation’s second-largest private-sector employer. With an unmatched record of advancement for people of color, for women, and for minority groups against any other industry.

The industry remains a critical part of the food supply chain. But it is an industry that provides the average owner with only 16 days of cash on hand as they've fought through months-long closures and capacity restrictions in order to stay open and serve communities.

Restaurant industry losses are on track to top $240 billion by the end of 2020 — more than any other industry. 

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

What Now? Suggested Mid-Pandemic Next steps.

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

How You can help 

• The Olympic Culinary Loop is proud to be signators of recent Letters to the Editor for both the Peninsula Daily News and the Port Townsend and Jefferson County Leader, quoting longtime restaurateurs from both Clallam (Neil Conklin, Bella Italia) and Jefferson (Kristan McCary, Ajax Café) Counties.

 

• These good words and call to action support our September Eat Local First and October's local Seafood Month special emphasis campaigns.

 

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

 

 

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

 

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

Thank you!

 

 

Fork Up! Dig In! YUM!

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!

https://www.olympicculinaryloop.com/take-the-planet-pledge

LET'S GET SMART ABOUT PLASTIC POLLUTION.

 

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"

• Take-Out
• Curb-side
• Home Delivery
• Gift Certificate 
• Operational "Pause"

More listings are being added daily as we continue to keep spreading factual information and hope.

Stay well and wash your hands!

 

Keep Calm and Feast On

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.

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.

Join the Olympic Peninsula Tourism Commission and Olympic Culinary Loop on Tuesday, October, 22 for a full day of celebration at Jamestown S’Klallam Tribe's Blyn, WA campus!

Featuring the Ten-Year birthday celebration of Olympic Culinary Loop, and an inspirational and interactive session of looking back on the successes of this past tourism season as we are all challenged to authentically plan ahead by our Jamestown S’Klallam Tribal host's strategic commitment to "Plan through the lens of the next seven generations".

Lunch & Learn attendees will be well-fed thanks to full servings of food, wisdom and networking opportunities. Each will leave with actionable and inspirational takeaways aimed at identifying and building upon each individual's own authentic strengths.

Lunch will feature fresh and sustainably sourced delights from the Chef's at 7 Cedars House of Seven Brothers Restaurant as well as the first cup of the recently crowned Official Olympic Peninsula Chowder!

Our buffet line will include THE Olympic Peninsula Clam Chowder (winners recipe), Wild Salmon w/citrus Beurre Blanc, Mediterranean Boneless Chicken Breast (free-range), Au Gratin Potatoes, Locally sourced Vegetable Medley, Dessert

OCL Members save (Only $23 each), and new members - joining the LOOP by October 20 will enjoy Lunch & Learn on us!

 

Come early and stay late!

From 9AM - 6PM on Tuesday October 22, we have numerous events and activities. Full Access tickets start at $35.00

Sign-up today! 

https://culinary.yapsody.com/event/index/469291/celebrate-and-learn-optc-ocl

C‘est si Bon Marks 38 Years of Loving Service With an Eye To the Future

Join us September 14 as we celebrate an American Story Beginning in France

C'est si Bon, first established on the Olympic Peninsula on January 1, 1981 celebrates over 38 years of fine food, wine and joyful gatherings with a delicious open house on Saturday, September 14 from 5:00 pm to 9:30 PM at 23 Cedar Park Drive, Port Angeles, WA 98362.

Advance reservations for this not-to-be-missed celebration of both outstanding culinary, but also a salute to Norbert & Michéle are now being accepted.

Norbert and Michéle Juhasz want their local friends to know that their success in establishing one of the first fine French cuisine restaurants in the region is mostly due to your support over the decades.

More details and purchase of advance reservations can be found online.

 

 

 

 

 

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.

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

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

 

 

 

 

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

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

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

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

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

 

 

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

 

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 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:

• Chimacum Corner Farmstand
• Finnriver Farm & Cidery
• Short's Family Farm

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. 

 

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

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.

• Register Online Today!

HOP ON THE LOOP FOR THESE EASTER SPECIAL EVENTS AND OFFERS

Enjoy! 

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!

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/

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.

Agritourism trend brings weddings, concerts and more to farms

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.

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

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.  

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!

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.

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.

"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  

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"] 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.

[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.

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!

(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 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

 

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.

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

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/

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! 

Entry onto the Olympic Peninsula Option A:

The 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:  

•  Kalaloch Lodge
• Ocean Crest Resort
• Nourish Sequim
• Salmon House
• Warmhouse Restaurant
• Lytle Seafoods
• Westport Winery
• and other Olympic Peninsula destinations (http://olympicculinaryloop.com/)

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.

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! 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 -

As always:  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...  

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"] 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"] 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"] 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/

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.

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/

                  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  

There's nothing like a good glass of wine to help wind a story into an epic experience. 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  

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 –  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. https://www.facebook.com/events/1440394099596417/

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 Cellars -  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. 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

 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.

 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.

---

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

---

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.

---

Ajax 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

---

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.

 

---

 Ajax Cafe

is hosting Mother's Day dinner, Sunday May 8, 5PM - 9PM. Yum!  

---

         

---

 Cafe Garden Port Angeles

is ready to welcome you for Mother's Day. Reservations recommended!

The 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.

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

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'

---

 

  next door gastropub

---

 

  The Bishop Victorian Hotel

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!

---

  New Year's Eve Party

 

---

  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) ----

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. Cheers! 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! 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. 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!   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!                                                        

---

---

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.

---

       

An Olympic Wine Cellars  Thanksgiving Fable 

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)  

---

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

   

---

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

---

  Eaglemount Wine and Cider

 

---

 

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.    

---

 

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 20^th, 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

---

 

---

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 !

 

---

Dockside Grill at John Wayne Marina

"Happy Thanksgiving to all!"  

---

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.

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.

 

---

 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!  

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

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/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

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 13^th 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:

 Hama Hama Oysters

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  

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!

-

 Ocean Crest Resort  

Of 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

  Rediviva

  Kokopelli Grill

  Finnriver

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 Farmstand, Quilcene Village Store, Geoduck 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!    

The 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!

  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!  

[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 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!

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!  

---

 

---

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

---

---

---

---

 

---

---

 

---

---

---

---

---

     

---

---

[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 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!!    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 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

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!!

 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!            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

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 1^st.  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.”

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. Michelle, Bergevin 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 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 ]

 

  [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.  

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  

Itinerary: 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

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: 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: 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: 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

[caption id="attachment_1405" align="alignleft" width="300"] Yum! Alder Wood Bistro's Elwha Farms Porchetta (slow-roasted pork) with gold beet gnocchi, yellow foot chanterelles, romanesco, and blackberry gastrique[/caption]

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. 

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.  

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.

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.

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"  

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

Olympic Culinary News Fall 2013 Press release Olympic Culinary Loop Sept 2013 PRESS RELEASE

[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 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/

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   

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!    

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/.

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

It's here! 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!

Michael's Seafood & Steakhouse 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.

Join 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

Come 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.

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!

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

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.

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.

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?

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.

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.

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?

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.

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.

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!

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.

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

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

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