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Ocean Crest Resorts' Jess Owen

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

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

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

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

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

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

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

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

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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.  

Olympic Cellars Summer Concert Series

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

Sip and Savor Your Way Through Grays Harbor

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

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

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

Read the rest of the story

 

A plan to nibble of the LOOP in just one day

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

Entry onto the Olympic Peninsula Option A:

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

Entry onto the Olympic Peninsula Option B:

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

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

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

Now Taste the Magnifique Wine - and Way of Life - at Walter Dacon Winery

Reprint from 
[caption id="" align="alignleft" width="640"]walter dacon winery Ann Anderson welcomes tasters in their cozy setting at Walter Dacon Winery.[/caption]

"Life is Magnifique – Now Taste the Wine at Walter Dacon Winery"

By Mary Ellen Psaltis The sign on Highway 101 says, Walter Dacon Winery – Tourist Attraction. Delay your errand in Shelton and turn right on Skookum Road. It’s not far to the winery. Award winning wines accompanied by their down-to-earth vintners are ready to charm your taste buds, and then keep you coming back for more. Lloyd and Ann Anderson, owners of Walter Dacon Winery, are a two-person show. The grapes may be grown in Eastern Washington, but the crushing, crafting, bottling and labeling are done right on their property. The vintage tasting room is open Wednesday through Sunday from noon to 6:00 p.m. Ann or Lloyd is there to talk with you about the wine, answer your questions and share a friendly visit. The official greeter is Beaux, their dog who is noticeably quiet but attentive. Their at-home winemaking enterprises blossomed into a business after years of coaxing by friends. Who imagined that that first bottle of wine they shared on a trip to Reno air show with mutual friends would end up with their marriage and a business? Both Ann and Lloyd had already had careers. Ann had retired from 25 years at the state and Lloyd had a forestry consulting business. The couple studied wine making and traveled to UC Davis to further their wine knowledge.
  Read the rest of this article: http://www.thurstontalk.com/2015/05/30/walter-dacon-winery/

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

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

Kia's Skillet Cornbread

Thanks to Kia Armstrong of Nash's Organic Produce for sharing your delicious cornbread recipe Kia's Skillet Cornbread Recipe: This is super simple to make, and can be altered in lots of different ways, depending on your mood! 1 cup Nash’s Cornmeal 1 cup Nash’s White Wheat Flour (or Triticale Flour or Red Wheat Flour) ½ teaspoon salt 4 teaspoons baking powder 1 Tablespoon raw sugar 1 egg 1 cup raw milk ¼ cup melted butter Combine wet ingredients and mix them into thoroughly combined dry ingredients. Slather butter or bacon grease into 8” cast iron pan, and bake batter at 350 degrees for about 30 minutes. Variations: -Add a teaspoon each of chilli powder and ground cumin to the dry mix. -Grate or dice chunks of cheese and gently fold into batter before putting into pan. -Gently fold into the batter roughly chopped fresh cilantro, basil or parsley. -Gently fold into the batter about a cut of chopped peppers, leeks, onions, green onions, corn kernels or other veggies. -Use coconut oil instead of butter -Top the batter with thinly sliced colorful peppers for a beautiful presentation.

Media Mentions

Places and people around the LOOP dishing up great media coverage! Contact us if you know of an OCL member or event in the news that isn't listed here: June 20, 2015 NOAA's Olympic Coast National Marine SanctuaryGetInYourSanctuaryPostcard "Get into Your Sanctuary: Healthy Oceans = Healthy You"  June 27 - Get Into Your Sanctuary Day at Olympic Coast Location: Kalaloch Lodge Details: Olympic Coast National Marine Sanctuary celebrates Get Into Your Sanctuary Day with "Healthy Ocean Healthy You!"at Kalaloch Lodge. Activities will include yoga on the beach (9:30am), a beach ecology walk (11:30am) and a presentation about our southern resident orca whales by NOAA Fisheries Lynne Barre (3:00pm). Visitors can also enjoy sustainable seafood meals around Olympic Peninsula at Kalaloch Lodge and other Olympic Culinary Loop locations. National marine sanctuaries also encourage travelers and community members to explore sanctuaries on this day by adding the hashtag #visitsanctuaries. Anybody can share their experience and participate in the campaign. For more information contact nicole.harris@noaa.gov


  June 19, 2015 Thurston Talk Westport Winery Wins in Michigan and Texas Submitted by Westport Winery 2013 Mermaid Poster - Westport WineryWestport Winery earned three medals at the recent Tasters Guild International Wine Competition in Michigan. Captain Grays Gewurztraminer, crafted with grapes from Red Willow Vineyard, earned a gold medal. Mermaid’s Merlot, a blend of Merlot grapes from Two Blondes and Connor-Lee Vineyards, earned a silver medal. And Duckleberry Grunt earned a bronze. At the Texsom International Wine Competition in Dallas, Bordello Blonde earned a silver medal. This wine is an off-dry blend of Riesling and Gewurztraminer from Red Willow Vineyard. When you visit Westport Winery Garden Resort be sure to explore the unique sculpture garden, lavender labyrinth, musical fence, 9-hole executive golf course, giant chess set, outdoor scrabble game, and grape maze, all located on the corner of Highway 105 and South Arbor Road halfway between Aberdeen and Westport. You will see why this has been voted Best of the Northwest Wine Destination four times. Their award-winning wines are exclusively available at the resort. The tasting room, gift shop, produce market, plant nursery, bakery and gardens, are open daily from 11 a.m. to 6 p.m. The restaurant is open for lunch daily from 11 a.m. to 4 p.m. and for dinner on Friday and Saturday from 4 p.m. to 8 p.m. For more information contact Westport Winery Garden Resort at 360-648-2224 or visit the website at www.westportwinery.com.


June 18, 2015, Peninsula Daily News

U.S. OPEN GOLF: Port Ludlow director of golf rubs shoulders with tour professionals at Chambers Bay
By Michael Carman
 
UNIVERSITY PLACE — Yes, Francesco, people do climb that “big mountain.”Letting inquisitive Italian pro golfer Francesco Molinari know the name of Mount Rainier was just part of Port Ludlow Golf Director Vito DeSantis' responsibilities at Monday's U.S. Open practice round at Chambers Bay.DeSantis and Debbie Wardrop, general manager of the Resort at Port Ludlow, shared afternoon starters duties for the practice round on the 468-yard par-4 10th hole.They also announced the first tee Wednesday afternoon.Starters introduce the players as they tee off and begin their rounds. DeSantis said the opportunity to serve as a starter came around within the past month. “I reached out to the USGA and [U.S. Open Championship Director] Danny Sink when he arrived a few years ago and said, 'Hey, I'm a local golf professional and anything I can do to be involved with the U.S. Open, I will do, from sitting on boards to picking up trash,'” DeSantis said. “I wanted to be as close to the action as possible, since it could be a once-in-a-lifetime experience.
 
 
 
 
[caption id="" align="aligncenter" width="350"]Click here to zoom... Port Ludlow Director of Golf Vito DeSantis served as the afternoon starter on the 10th tee at Monday's U.S. Open practice round at Chambers Bay Golf Course. Photo - Debbie Wardrop[/caption]
 

 

 

“There's no guarantee the U.S. Open will be back.”

DeSantis lives in Gig Harbor, where Sink relocated his family when planning for the massive event began. “I saw Danny at Rotary meetings and other golf events and reminded him,” DeSantis said. “I had invited him to Ludlow to show him the course and resort and offer the property as a location for the USGA if anyone needed hotel rooms.” DeSantis said Sink and his wife Lindsay took him up on the long-standing offer just this past month. “He and his wife stayed and enjoyed the property in the last month or so, and out of blue sent an email to Debbie and I with the chance to be a practice round starter,” DeSantis said. “It took us about two seconds to say yes. “So, it wasn't dumb luck but being in the right place at the right time, and we are certainly grateful for the opportunity.” Besides introducing players to fans, the pair also controlled a device that connected with the USGA's scoring system, inputting which players were teeing off and heading out on the course. “They basically had a printed starting time list that was made up who-knows-when,” DeSantis said. “But the handheld device was up-to-the-second correct. “Any players deciding not to play, the device knew instantly and could communicate that back out.” Sometimes, though, you're a former U.S. Open winner not on the tee sheet such as Graeme McDowell. “He came over as a single after a foursome had gone off, with another set ready to go, and we asked him if he was looking to play,” DeSantis said. “Debbie and I are looking at each other like, 'What do we do?' And Graeme said, 'I'll just go out and sandwich them.' “We popped him into the device and sent him out.” DeSantis said he was surprised at how many golfers were seeking local knowledge on course setup. “With the dual tee boxes on No. 10, they were asking if they [USGA officials] would have [them tee off] back here a lot,” DeSantis said. “Bill Haas was really neat. He was asking about the No. 9 hole that has the elevated tee box and the lower teeing area.” Haas told DeSantis that the lower tee shot looks to be the easier of the two vastly different tee shots because drives from the elevated tee would be more susceptible to wind on the way to the hole. “It's pretty lax and cordial between the players,” DeSantis said, “asking about each others families and what they've been up to.” Masters winner Jordan Spieth was popular during an interview session that ran long and pushed back his tee time with 15-year-old amateur Cole Hammer and amateur Cody Gribble. “We are standing back there with the crowd starting to build and the excitement — the buzz growing — and Jordan turns to Gribble and asks where he wants to tee off,” DeSantis said. “Gribble said he had no idea, and Jordan said he had played from the back tees a few times. “So, the amateur turns to Jordan at the last minute and says, 'Let's play the forward tee.' “The crowd starts to boo and hiss and Jordan looks over and says, 'Way to piss off the hometown crowd.'” Spieth was jokingly referring to the home-course advantage his caddie, Gig Harbor's Michael Greller, is bringing to the championship. “Michael showed up on time with the bag and had to wait for the media session with Jordan to finish,” DeSantis said. “Michael asked him what was the deal with the delay, and Jordan joked and said, 'Well, half the questions were about you.'” DeSantis was thrilled with his luck and the experience. “I got to see what they were playing in their bags,” DeSantis said. “What irons, woods, hybrids, putters they are using. “It was a blast.”


June 7, 2015, Thurston Talk By Margo Greenman 

Sip Spirits and Slurp Oysters Along the Hood Canal

Summertime is about taking it slow and enjoying the moment. In the Pacific Northwest, this is especially true. During the nine months of the year that don’t make up the summer season, locals pine for the sunny days when they can slip on their flip flops and return to the beach sans raincoat. But blue skies and sunscreen aren’t the only things that characterize this special time of year. The food and drinks of the season are, for many, just as important as the long, warm days.

Nearby Hood Canal is an oasis for all things summer. With miles upon miles of beaches, myriad options for outdoor adventures — both on the water and in the woods — and an over-the-top selection of fresh seafood, handmade wines and craft spirits to enjoy, locals and visitors alike can drink in the season in more ways than one.

[caption id="attachment_81250" align="alignright" width="225"]hood canal oyster You haven’t eaten like a local until you’ve sunk your teeth into a Hama Hama oyster. (Photo courtesy of Olympic Culinary Loop.)[/caption]

 

Steve Shively, Membership and Marketing Director for the Olympic Culinary Loop — a unique group celebrating Olympic coast cuisine throughout the four counties united by the Olympic Peninsula — says there are countless ways for visitors to experience the flavors of the region.

After a long day exploring Twanoh State Park or traversing the trails at Lena Lake, Hood Canal-goers will be eager for rations. When hunger strikes, Shively says there’s something for every appetite. Visitors can sink their teeth into the local flavors of oysters, clams, geoduck and more at Hama Hama Oyster Saloonor take their tastebuds on a culinary excursion to the Carolinas without ever leaving the Hood Canal at Smoking Mo’s, which features slow hickory smoked barbecue and traditional Southern sides.

“Along the ‘Hood,’ visitors certainly aren’t going to go thirsty,” says Shively. With Walter Dacon in Shelton, the Stottle Winery Tasting Room in Hoodsport and Mosquito Fleet in Belfair, options for sumptuous red and refreshing white wine varietals are numerous around the Hood Canal. For something a bit stronger,The Hardware Distillery Co. in Hoodsport is the region’s resident craft spirit producer, offering everything from gin and vodka to more unique finds like its hard hitting honey mead.

But, it’s not just the quantity or even the quality of options available for sipping — and slurping — that make the region a foodie’s wonderland, it’s the care local food and beverage producers take to make their products extra special that sets the Hood Canal apart.

When Chuck and Jan Morris, owners of The Hardware Distillery Co., learned that Nash’s Farm in Sequim was growing Olympic Peninsula grown rye, the couple saw an opportunity to create a 100 percent Olympic Peninsula-produced spirit. The only thing missing was the oven for malting the essential Washington grain. “That’s where Hama Hama Oyster Co. gets into the bottle,” says Shively.

[caption id="attachment_81248" align="alignright" width="300"]hood canal oyster When Chuck and Jan Morris learned of an Olympic Peninsula farm growing rye, they saw the opportunity to create 100 percent Olympic Peninsula spirits. (Photo credit: Dan Driscoll.)[/caption]

After learning about Chuck and Jan’s mission, brother and sister Hama Hama duo, Adam and Lissa James, agreed to let the spirited distillery owners malt the Sequim-grown grain in the same oven Hama Hama has been smoking its oysters in for decades. The result? A Hama Hama-style hooch, complete with what Shively describes as an “oyster nose” finish.

Straight from the farm to the glass, the whiskey, which is currently aging to perfection, isn’t just an example of a unique collaboration, it’s part of an entire movement in the region to create hyperlocal, 100 percent Olympic Peninsula-made products.

For Shively and everyone at the Olympic Culinary Loop, this is a big deal, because it’s a modern day version of the historic traditions the region was once known for. “Sustaining the local history of a native tribal preparation technique for seafood or reintroducing a long forgotten heirloom varietal seed or root vegetable are some of the everyday extra steps that make our members stand apart — far apart — from those who simply cook with a commercial can opener and whatever gets shipped in on a big-rig factory farm truck,” says Shively.

With an entire food and beverage movement centered around Olympic Peninsula local, the Hood Canal area and its neighboring towns all have something unique to offer to hungry visitors of the region.

[caption id="attachment_81251" align="alignright" width="300"]hood canal oyster The Hardware Distillery Co.’s collaboration with Hamma Hamma Oysters is a rye whisky with an “oyster nose.” (Photo courtesy of Olympic Culinary Loop.)[/caption]

 

Of course, after indulging in all there is to eat and drink, visitors will need to rest up. With ample options for lodging around the Hood Canal, visitors will find more than just a comfortable bed. Four a 4-star luxury stay, Alderbrook Resort and Spa offers lush accommodations, gourmet nosh and top-of-the-line spa treatments, all available on-site. Want to kick things up a notch? Load up the RV for a backwoods stay at Skokomish Park, then head to nearby Lucky Dog Casino where great entertainment and food are just a few of things available on the menu.

Whatever type of day trip or weekend getaway you seek this summer, frame your adventure around the local foods and beverages that are so abundant along the Hood Canal. For more “appetizing itinerary” inspiration, visit the Olympic Culinary Loop online.


  June 1, 2015, Grays Harbor Talk By Margo Greenman olympic culinary

Seattle’s Pike Place Market is known for its famous flying fish, but if you ask a tourist where that fish came from, do you think he or she would know the answer?

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.

From heirloom Ozette potatoes to the coast’s prized razor clams, the region’s bountiful offerings are twice as toothsome when prepared by the hand of experienced food producers and chefs. Steve Shively, Membership and Marketing Director for the Olympic Culinary Loop — a unique group that represents the four counties united by the Olympic Peninsula and celebrates Olympic coast cuisine and the traditions that surround it — says the outstanding foods that are found in Grays Harbor are made even better thanks to the local experts and rockstar chefs who take these foods one step further. Shively says Taylor Shellfish andBrady’s Oysters are two good examples of this, as their outstanding selections of shellfish have developed a reputation that is respected not only by Pacific Northwest palates, but by the appetites of shellfish lovers across the globe.

Raw oysters, Taylor Shellfish Farms.

While great food starts with great farmers, Grays Harbor chefs elevate these foods further by putting their culinary expertise and creativity to work. Shively says this is evident at restaurants like Andy Bickar’s acclaimed Rediviva in Aberdeen, which is renowned for its focus on fresh, sustainable cuisine, like its award winning soups and chowders loaded with locally sourced seafood. And, because Rediviva features a rotating menu of whatever is fresh and in season, there’s always something new and delicious for restaurant-goers to sink their teeth into.

Like Rediviva, the restaurant at the newly rebuiltOcean 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.

olympic culinary

But, you don’t have to seek out fine dining to feast like a king. For fresh, local, everyday eats, the Grays Harbor Farmers Market is a favorite. Shively says there’s nothing like sitting down in the open air on a nice day with a slice of homemade pie — loaded with fresh, locally grown berries — from the market. Of course, in the summer and fall months, you can pick your own berries (or pumpkins) at the region’s many u-pick farms, likeBlack River Blues Blueberry Farm, Shaffner Farms and Voss Acres Produce, just to name a few. For farm fresh produce year-round, Jay’s Farmstand is another option for locally sourced fruits and veggies, and you can always get your protein fix atlocal fish markets like Lytle Seafoods and Seafood Connection, which offer the catch of the day, or load up on handmade meats at Aberdeen’s Bay City Sausage.

In addition to these Grays Harbor staples, Shively says that there are several new restaurants in the region, like Elma’s Flippin Fifties Diner, that offer good food and a fun experience worthy of the trek. Even Westport Winery, which is no newcomer to the epicurism of the area, keeps things fresh and interesting with a variety of new wines, culinary creations and — most recently — a line of award winning ciders.

For serious eaters looking to devour the region, Shively recommends planning a tasting tour, which you can route through the Olympic Culinary Loop. “We want people to come here with a relaxed pace and inquisitive heart,” explains Shively. To inspire foodies on their tasting tours, the Olympic Culinary Loop has created a collection ofappetizing itineraries. “These [itineraries] give people some creative ideas to pair together for a full day’s worth of activities as they taste their way around the Olympic Peninsula,” explains Shively.

Of course, with so many food-focused festivals and events taking place in Grays Harbor throughout the year, visitors and locals alike can plan a day or weekend trip around the event du jour. From the annual Ocean Shores Razor Clam Festival and Elma’s popular Winter Wine Festival to Savor Seabrook and more, there’s almost always an appetizing event to look forward to in Grays Harbor.

Rediviva cocktail

Besides being a mecca for good, sustainable food, the cuisine of Grays Harbor and the Olympic Peninsula is a nod to early Pacific Northwest traditions and the foods that characterize the region. Simply put, Shively says food is a good way to experience the Olympic Peninsula, and, with shellfish, wild game, bountiful produce, handcrafted beers, wine and more, there truly is something for everyone.

Hungry? The Olympic Culinary Loop’s website is a great starting point for anyone looking to plan a tasting tour of Grays Harbor or neighboring Mason, Clallam or Jefferson counties. You can also discover a world of Grays Harbor restaurants, farms, wineries, breweries and more by scrolling throughGraysHarborTalk’s “food” page.


May 27, 2015,  Thurston Talk

Westport Winery Wins 2015 Best of the Northwest Wine Tour

[caption id="attachment_80670" align="alignleft" width="215"]Winemaker Dana Roberts gives a tour of Westport Winery. Winemaker Dana Roberts gives a Backstage Wimemaker’s Tour at Westport Winery. Photo by Mike Coverdale[/caption]

 

For the fifth time Westport Winery won the King 5 Evening Magazine Best of the Northwest Competition. This time they won the Best Wine Tour category. The fun and interesting Backstage Winemaker’s Tour is offered every Saturday and Sunday at 1 p.m. with Director of Winemaking Dana Roberts. Additionally, guests are invited to do their own self-guided tour every day through the winery’s many display gardens that include over 40 sculptures by local artists. Extensive signage is provided to make this a truly memorable and fulfilling experience. When you visit be sure to explore the resort’s unique sculpture garden, lavender labyrinth, musical fence, 9-hole executive golf course, giant chess set, outdoor scrabble game, and grape maze, all located on the corner of Highway 105 and South Arbor Road halfway between Aberdeen and Westport. You will see why Westport Winery was voted Best of the Northwest Wine Tour and Destination. Westport Winery Garden Resort’s award-winning wines are exclusively available at the resort. The tasting room, gift shop, produce market, plant nursery, bakery and gardens, are open daily from 11 a.m. to 6 p.m. The restaurant is open for lunch daily from 11 a.m. to 4 p.m. and for dinner on Friday and Saturday from 4 p.m. to 8 p.m. For more information contact Westport Winery at 360-648-2224 or visit the website at www.westportwinery.com.  


 

May 22, 2015, Peninsula Daily News May 20, 2015, Port Townsend Leader Port Townsend festival Saturday, Sunday to pay tribute to artisan food PORT TOWNSEND — Food enthusiasts can partake of artisan foods and beverages Saturday and Sunday during the second annual Port Townsend Artisan Food Festival. Tastings, classes, demonstrations and an all-day food tour are planned. “Eat, Drink, Learn, Make” is the theme of the festival, which will take food festival participants to creameries, wineries, farms and restaurants in search of the best artisan meal ingredients and sources in East Jefferson County. The area has a few surprises for those who routinely shop at the big Seattle farmers markets, said Will O'Donnell, director of Jefferson County Farmers Markets. “We have one of the greatest concentrations of artisan food producers in the state,” O'Donnell said. At the source  Many of those producers sell their goods at the big markets, he said, but those who appreciate good food can do even better at the source. “Jefferson County is like Washington state's own little Vermont; we have more cheese makers and cider makers than we know what to do with,” he said. Farmers market  The Port Townsend Farmers Market, now in its 23rd year, is hosting the festival in partnership with Seattle-based Sasquatch Books and Cedar Root Folk School. The market, which is open from 9 a.m. to 3 p.m. each Saturday on Tyler Street between Lawrence and Clay streets, will offer an extra location in front of the Port Townsend Community Center at 620 Tyler St. for special guest vendors, including a brand-new cheese maker, Chimacum Valley Dairy. Jennifer Adler, a nutritionist, whole foods advocate and author of Passionate Nutrition, will sign books at the market while she talks about how to work more foraged foods into a healthy diet. Cedar Root Folk School will host experiential, food-related classes all day Saturday at the Port Townsend Community Center. All classes are $20 per person Preregistration is preferred at www.cedarrootfolkschool.org, but if space permits, last-minute registrations will be accepted at the door. Classes lacking sufficient preregistrations may be canceled, O'Donnell said. ■ 9:30 a.m. — “Hard Cider Demo” by Finnriver Farm & Cidery. ■ 10:45 a.m. — “The Art of Pickling” by Mama's Harvest's Kayla Boyd. ■ Noon — “Cheese and Yogurt Basics” by Rachael Van Laanen, co-owner of Mystery Bay Farm. ■ 1:15 p.m. — “Kimchi and Fermented Foods” by Marko Colby of Midori Farm.  ■ 3:45 p.m. — “Culinary Herbology” by chef Arran Stark. Sunday tours  On Sunday, the free, self-guided Artisan Food Tour will feature 10 food, cider and wine producers. Maps to the tour locations will be available at Saturday's festival locations. Tour locations are: ■ Port Townsend Food Co-op, 414 Kearney St., Port Townsend; opens at 8 a.m. ■ Mt. Townsend Creamery, 338 Sherman St.; tours on the hour between 10 a.m. and 1 p.m. ■ Lullaby Winery, 274 Otto St., Suite S, Port Townsend; tasting room open from noon to 5 p.m. ■ Alpenfire Cider, 220 Pocket Lane, Port Townsend; tasting room open from noon to 5 p.m. ■ SpringRain Farm and Orchards, 187 Covington Drive, Chimacum; tours on the hour between 10 a.m. and 2 p.m. ■ Chimacum Corner Farmstand, 9122 Rhody Drive, Chimacum; open from 9 a.m. to 7 p.m. ■ Finnriver Farm and Cidery, 142 Barn Swallow Road, Chimacum; live music and tasting room from noon to 5 p.m. ■ Marrowstone Vineyards, 423 Meade Road, Nordland; tasting room open from noon to 5 p.m. ■ Eaglemount Wine and Cider, 2350 Eaglemount Road, Port Townsend; tasting room open from noon to 5 p.m. ■ Hama Hama Seafood, U.S. Highway 101 in Lilliwaup; fresh shellfish and tastings. More information on the festival can be found at www.porttownsendartisanfoodfest.com.  


May 22, 2015, Peninsula Daily News PORT TOWNSEND - Cabbage presentation  PORT TOWNSEND — Edible education about cabbage will be presented at Food for Thought tonight. The lecture and meal will be from 6:30 p.m. to 9 p.m. at the Fort Worden kitchen shelter, 210 Battery Way. Tickets are $35. Chef Arran Stark will demonstrate cooking methods and techniques. Wes Cecil will provide a tour through the history and influence of cabbage. A barbecue dinner with cabbage accents in several courses will offers tastes of the history of cabbage as it passed from Asia with the Celts to the new world.  Craft wine and beer will be available.  Cecil is a 16-year professor at Peninsula College’s Port Townsend site. He received his doctorate in English from Indiana University. Stark serves as chef and dietary director at Jefferson Healthcare hospital in Port Townsend. Tickets are available at http://m.bpt.me/event/1320893. For more information, see “Food for Thought PT” on Facebook.


May 22, 2015 - Peninsula Daily News Peninsula Men’s Gospel Singers to perform annual benefit concert Saturday PORT ANGELES — Old-fashioned gospel, the Little Brass Band and a couple of sing-alongs are all part of the Peninsula Men’s Gospel Singers’ annual Benefit Concert — the last of the season — Saturday night.  Admission is by donation to the 7 p.m. event at Holy Trinity Lutheran Church, 301 E. Lopez Ave. Proceeds will benefit three local charities: The Answer for Youth (TAFY); the Captain Joseph House Foundation and the Salvation Army in Port Angeles.  As for the repertoire, it will include a few numbers from the Peninsula Men’s Gospel Singers’ spring concert in March. The audience met these songs with such enthusiasm, member Michael Craig said, that they’re coming back for an encore.  Along with the men’s gospel group, director Michael Rivers also is bringing back the Crabfest Revival Choir, a small ensemble originally formed for the Dungeness Crab & Seafood Festival’s Sunday revival in Port Angeles every October. The Little Brass Band, a subset of the men’s gospel choir, will bring its saxophones and trombone into Saturday’s mix too.  The program will go from “Soon and Very Soon” and “What a Friend We Have in Jesus” to “This Little Light” and “Just a Closer Walk with Thee,” among other hymns. Then come the solo numbers: “Draw Me Close to You” from pianist Penny Hall; “Eagle’s Wings” from first tenor Dan Cobb and “Love Was When” by baritone Michael McBride. While the choir takes a summer break from giving concerts, it will be working on a new CD. Featuring live concert and studio recordings, it’s slated for a September release.  At Saturday’s concert, fans will have a chance to order the CD as well as make contributions toward the cost of its production.  To learn more about the choir, a nonprofit organization, visit www.PMGospelsingers.com.


 

  More LOOP Press to impress!  

Perfect Pairing of Two Peninsula Personalities!

Bedford's MarionBerry Creme       Lake Crescent Lodge  Bedford's MarionBerry Creme A great tribute! Bedford's NW Soda was asked recently to create a new flavor for the 100th anniversary of the Lake Crescent Lodge, which is located on the beautiful Olympic Peninsula in the Olympic National Park in Western Washington State. Marionberry Crème was created with the label commemorating the 100th anniversary of this beautiful historic lodge, which sets on the shore of magnificent Lake Crescent. Ed Bedford worked with lodge staff to create the flavor and the label. Lake Crescent Lodge was recently rated as one of the top lodges in the U.S. Park System. The product was introduced at the lodge’s May 1st 2015 opening. Many have already inquired if the Marionberry flavor will become a permanent addition, joining Bedford's fine soda line up? Stay tuned…

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

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

Luxury Bed and Breakfast Expands Sustainable Breakfast Menu by Growing It Organically

Domaine Madeleine Bed and Breakfast is more than a lovely place to lay your weary head.
[caption id="attachment_2944" align="alignleft" width="300"]Domaine Madeleine Bed and Breakfast's new Aquaponics greenhouse 20150419_113207 Domaine Madeleine Bed and Breakfast's new Aquaponics greenhouse, designed and built in-house by Ryan Brunk, showing produce growing from seed at 4 weeks[/caption] Committed to making a difference. They've launched a unique brand of Aquaponics which provide not only delicious, fresh, farm-to-table meals for guests, but also important propagation of important  heirloom seed varieties.
Visit their expansive Greenhouse farm on the grounds of the B&B.
Aquaponics is a sustainable agricultural process that uses the cultivation of fish to create organic waste which is then used to grow produce hydroponically without the use of chemical fertilizers or herbicides. The produce can be harvested year-round, providing a sustainable, low water use agricultural method that can be deployed anywhere in the world (from someone's garage to a large scale farming operation).
Domaine Madeleine has selected a wide variety of heirloom, organic, and openly pollinated seeds to propagate in the greenhouse, including: Speckled Bib Lettuce, sweet peppers, sugar snap peas, heirloom tomatoes, sorrel, kale, arugula, strawberries, carrots and more. Their guests enjoyed the first harvest within 4 weeks of propagating from seed!
[caption id="attachment_2945" align="alignright" width="300"]Ryan Bunk Domaine Madeleine Bed and Breakfast's new Aquaponics greenhouse 20150402_120914 Ryan Brunk holds up a 3 week old strawberry plant growing in a fast-running hydroponics tube fertilized by waste from a school of Tilapia fish.[/caption]
 The Domaine Madeleine Aquaponics system was designed and built completely in-house by Ryan Brunk, Domaine Madeleine's head groundskeeper. Ultimately, by September 2015, they plan for over 85% of of their breakfast menu to be sourced from ingredients acquired from organic farms - including their own - all within a 25 mile radius of the inn. The exceptions would be coffee, some grains for baked goods, and organic sugar and some oils that aren't yet locally grown within that radius.

Delicious Easter Eat's you'll want to Hop to!

happy_easter_2014-t2Here are some Olympic Culinary Loop Leader edibles where you won't have to hunt delicious goodness. Enjoy!

  Westport Winery

Westport Winery's spring and summer menu. Yum! In the spring we can add some of our favorites back on the menu while creating a few new delights to keep it interesting! Westport Winery will be offering Easter Brunch in addition to their regular lunch menu on Sunday, April 5 from 11 a.m. to 4 p.m. Our special brunch includes Benedictine Quiche (chock full of Cougar Gold cheese) with Tarragon Aioli, Tomato Basil with Italian Sausage Soup, our Homemade Oatmeal Rolls with Freezer Jam, Hot Coffee or Tea, and a Mimosa, with award-winning sparkling wines blended with freshly-squeezed orange juice. We are happy to make substitutions too! One of the best things about living on Washington’s coast is the casual relaxed atmosphere. Westport Winery is no exception. We do encourage you to make reservations since seating is limited. Call 360-648-2224.
 

 The Lodges of Olympic National Park and Forest

Easter Sunday is just around the corner! Join the fun at Lake Quinault Lodge with our annual Easter egg hunt and Easter brunch in the historic Roosevelt Dining Room!      
 

  Kalaloch Lodge

The food! It goes without saying that anytime someone else does the cooking, it tastes just a little better. Kalaloch chefs are working hard to make sure that our hopping Easter menu won't disappoint. We'll be having two specials that day; Free Range Braised Lamb Shanks and Fresh Neah Bay Halibut. The lamb shanks will be served with creamy bleu cheese polenta and shiitake mushrooms. The Neah Bay Halibut is going to be served with a creamy parmesan risotto and sautéed asparagus, topped with a lemon drizzle. Also, please note that if either of those choices are not hopping for you for whatever reason, we are also offering the full regular menu as an option as well.  
 

 Sweet and Salty FroYo

The Sweet & Salty Flavor Kitchen whipping up some great Easter Flavors!!  Today try a sample of these Epic Flavors:
  • Strawberry Cupcake (my 2 fav's together in one flavor)
  • Easter Peanut Butter (I thought it sounded better then just plain Peanut Butter)
  • Springtime Lemon ( No Whistling after tasting this)
  • Berry Patch (oh yea it's that time again.)
  • Classic Chocolate (Classy and good)
  • Creamy Vanilla (enough said)Come into Sweet & Salty today serving Cups of Awesome until 9pm."Life's better with froyo"
   

 Kokopelli Grill

Almost Easter, twice a year Kokopelli Grill offers their famous brunch. Easter and Mother's Day. Reservations recommended!
Yum!

  Nash's Organic Produce

 Some great tips on getting more vibrant, natural colors! Nash's eggs are on sale at the Farm Store right now too, time to stock up.


  7 Cedars Casino

Salish Room Easter Sunday Buffet!
 9AM - 3pm
Adults $20
Children (6-12) $12


  Nourish Sequim

Sunday, April 5th, enjoy Easter dinner at Nourish and leave the cooking to us!

Yum!


  Pane d'Amore

What's on your Easter Menu?

   Elevated Ice Cream Co. & Candy Shop

 We have everything you need to gather and send an Easter basket to a friend, student, family member. Plus we're handcrafting our own chocolate eggs this year at Elevated Candy Co.! Adjacent to Elevated Ice Cream, 631 Water Street.

Don't forget to make your Easter Brunch reservations...just call the Fireside, they will get you all taken care of...360.437.7412.
Sunday April 5, 2015 Brunch offered from 11 a.m. to 3 p.m. (Regular breakfast menu offered from 7 a.m. to 11 a.m.)
Brunch pricing: $39 for adults $19 for children ages 6 to 12 (Ages 5 and under are free)
Menu:PortLudlow(Fireside Restaurant)v2
  • Fresh Baked Muffins and Banana Bread
  • House Made Jam and Marmalade
  • Fresh Seasonal Fruit Display, Devonshire Cream Eggs Benedict with Mushroom, Spinach, and Hollandaise Sauce, On Grilled Challah Bread
  • Cheesy Potato Croquette,
  • Fresh Herbs and Gruyere
  • House Made Biscuits and Sausage Gravy
  • Apple-Wood Smoked Bacon, Cascioppo Sausage
  • Made to Order Omelets, Ham, Shrimp, Mushrooms, Peppers, Tomatoes, Onions and Cheese
  • Fresh Seasonal Salads Chicken Marsala,
  • Shiitake Mushrooms, Fontina Sweet Marsala Wine Sauce
  • Slow Roasted Niman Ranch Ham
  • Theo’s Chocolate Decadent Bites,
  • Fruit Tarts
  • Dave’s Famous Carrot Cake,
  • Kahlua Mousse,
  • Crème Brulee

  Alderbrook Resort and Spa

Where's the egg? Please join Alderbrook on Sunday at noon for our waterfront Easter egg hunts! Children under 5 years are welcome to hunt on our Cottage Lawn and children between 5-10 years old can hunt on our Waterfront Lawn! Complimentary family photos will be available on our Waterfront from 10AM-3PM!
Easter egg coloring will be available to kids of all ages on Saturday, from non-4PM. Both hotel and non-hotel guests are welcome to these complimentary activities. Please call us at 360.898.2145 for more information.
BRUNCH: Served from 8AM-3:30PM Cost: adults-$49, children 10 & under-$16, children 3 & under-complimentary (includes non-alcoholic beverage)MENU: COLD SELECTIONS mixed green salad caesar salad pesto pasta salad snow crab claws alderbrook oysters poached tiger prawns house-made gravlax house-smoked trout fresh fruit baked brie HOT SELECTIONS bacon & sausage alderbrook clams sautéed scampi prawns yukon gold potatoes eggs benedict smoked steelhead benedict tillamook white cheddar tortellini tomato basil bisque house-made biscuits sausage bread pudding country gravy cinnamon apple dumplings cinnamon roll french toast CARVING STATION slow roasted prime rib cedar plank columbia river steelhead roast leg of lamb DESSERT coffee cake & carrot cake petite croissants chocolate-dipped strawberries handmade sugar cookies chocolate brownies chocolate & vanilla cupcakes CREPES & GRIDDLE assorted fruit filling & chantilly cream huckleberry waffle OMELETTE BAR assorted meat, cheese, vegetables Chef de Cuisine, Adam Hagen

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

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

Fall Focus on a FULL Harvest of Happenings around the LOOP

Fall is in the air!  Love this vote for a new Crayola color: October!OctFavColor1374299_10151910809109140_1716309387_n Besides drinking in the fall colors here's a quick trip of what's happening around the LOOP! As you'll see there's PLENTY to eat, see and do!  Enjoy!  

 Elevated Ice Cream Co. & Candy Shop

October 8 - Hope to see you here for NY pastry chef, Fran Costigan's booksigning of Vegan Chocolate: Unapologetically luscious and decadent dairy-free desserts. She'll be here Wed., Oct. 8, 4:30-6:30 pm in the Candy Shop, 631 Water Street.
Photo: Hope to see you here for NY pastry chef, Fran Costigan's booksigning of Vegan Chocolate: Unapologetically luscious and decadent dairy-free desserts. She'll be here Wed., Oct. 8, 4:30-6:30 pm in the Candy Shop, 631 Water Street.

yummm... Seafood Sauce! Take home our new locally sourced and locally made Crab Festival Seafood Cocktail Sauce - 12oz Bottle $9 Try a sample at the Clallam Canning Co booth #37
Photo: yummm...  Seafood Sauce!<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />
Take home our new locally sourced and locally made<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />
Crab Festival Seafood Cocktail Sauce - 12oz Bottle $9<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />
Try a sample at the Clallam Canning Co booth #37
Hot off the Crab pot! Updated Cooking Demo line-up for this weekendsDungeness Crab & Seafood Festival. OCL is drooling to emcee this great line-up: SATURDAY
12:30: Cynthia Nims (cooking consultant and author ). Her demo is green goddess crab salad and shaved fennel with crab and oranges 1:30: Chef Steven Van Zelfden (Lake Crescent Lodge) 2:30: Bill Ranniger (executive chef Dukes Chowder House, Seattle) his demo is Dukes award winning clam chowder 3:30 John Moeller ( The White House Chef from Lancaster, Pa.) his demo is grilled shiitake mushrooms with Dungeness crabmeat and herbs and a roasted red pepper sauce.
SUNDAY 12pm: Bill Ranniger (Dukes Chowder House) his demo is Dungeness un-crab cakes. 1pm: Chef Tom (Nourish in Sequim) his demo is breaking down a fish, start to finish 2pm: John Moeller (White House chef) his demo is a weathervane scallop dish plus a salmon dish 3:30: Chef Josh Barr (Sous chef, Kokopelli ): his demo is Spanish Mushroom Omelet bites plus a Northwest bounty with a Spanish flaire.
 
 

  Finnriver

Celebrate the fruits of Autumn at Finnriver's World Apple Day festival. Sunday 10/12, 12-6pm. Live music, country dancers, caramel apples, orchard tours, apple pizza and more!

  Olympic Culinary Loop

October 21, Noon to 1:30PM
Everyone is invited to dine on a combo of wonderful food and great conversation at OCL's October 21 "Lunch & Learn". Early Bird sign-up savings end soon. So sign-up today!
Hello OCL friends and fans, You are invited to the following event: HARVESTING DELICIOUS BUSINESS ALL YEAR LONG
Event to be held at the following time, date, and location:
Tuesday, October 21, 2014 from 12:00 PM to 1:30 PM (PDT)Alchemy Wine Bar 842 Washington St Port Townsend, WA 98368
Attend Event
Share: Facebook Twitter LinkedIn
Share this event on Facebook and TwitterWe hope you can make it! Cheers, Olympic Culinary Loop
eventbrite

 Westport Brewing Co

QUART GROWLER BLOWOUT!!!!!Now every Tues, Wed, and Thurs, get 3 stamps on your Growler Club Card when you buy and fill 2 quart growlers!*Quart growlers are 2 full pints, perfect for that simple drink after work, or share a pint with a friend! They also act as great water bottles when not filled with beer! They tend to hold their carbonation better then 1/2 gals and their compact size fits more easily in coolers and trailer fridges!

  Wishkah River Distillery

Humptoberfest - October 25, 3 - 11 PM

  Ocean Crest Resort

We are in fall menu development, and these Sunchokes (aka Jerusalem Artichokes) are most likely being paired with sea scallop. Yum!

  Kalaloch Lodge

The main lodge holds much of the Kalaloch Lodge history, like this painting above the fire place. Next time you come in take a second check it out, its one of our favorite's.
 

October 16 
 "Small Vineyards -  A Taste of Toscana Italia" Wine Dinner

 Quinault Beach Resort and Casino

October 11, 2PM - 9PM

  Camaraderie Cellars

October 17-18-19
Camaraderie Cellars has commissioned a play! "Vignettes" will make its debut the weekend of October 17-18-19 at the Port Angeles Community Playhouse, 1235 E. Lauridsen. This delightful comedy, written by our friend Rebecca Redshaw, showcases how wine shared with family and friends can be a connection and support through life's ups and downs. Tickets are $15 and can be purchased at Port Book & News, BrownPaperTickets.com, and at the winery. Hope to see you!

  Wind Rose Cellars

October 13, 20, 27
New Monday Happy Hours: 4-6pm. What's the DEAL? $2 off glass pours and $2 off our tasty flatbreads and paninis. Come on it!  
 

  Alpenfire Cider

Alex and Michael putting the last bottling of Glow for 2013 and the first bottling of our Champagne style, yet to be named, very limited release (444 bottles) rose' champagne, into stillage bins for slow bottle conditioning.                              
 

  Kitsap Tours

 Happy fall!

  Jefferson County Farmers Market

October  12, noon - 2PM
Brother Townsend is rocking the market from 12-2 on Saturday. Meredith and friends are opening 10-12.
 

  Nash's Organic Produce

Jay has been busy planting cover crop seed and putting fields to bed for the winter ahead. In these pics, he is loading up the seeder with a blend of our farm-grown Diana Fava Beans, Triticale and Vetch. Crop rotations and cover cropping techniques improve the long term health of the soil we steward!                    

  Stottle Winery

2014 Stottle Harvest! Filled 40% new French oak barrels with 2014 6Prong Malbec and Marcella Merlot today. Another beautiful fall day!

   Taylor Shellfish Farms

Time to eat some oysters! Make your way to one of our locations. Seattle: Melrose Market on Capital Hill, Republican St. on Lower Queen Anne and Occidental St near Pioneer Square. Shelton: Xinh's. Retail Market locations: Lynch Rd, Shelton, Chuckanut Drive, Bow and Fanny Bay on Vancouver Island, BC.

  Sirens Pub

Sirens Seafood Bar's fresh and hot pots of our local bounty from the water. Truly an experience!
SIRENS 12 shirts are in!! $22 come and get yours while they last. Wear yours to watch the game here and get Happy Hour prices on your drinks.

  Kokopelli Grill

November 2, 4-7PM
Fall Wine Dinner is here. Sunday November 2nd. 4 to 7pm. Spanish themed with 7 courses and 9 wines. This event is pre-paid. Call the restaurant for tickets.

  Red Lion Hotel Port Angeles Crab House

Check out our fantastic daily specials!!! We've got somethin' for everyone each day of the week! What's YOUR day?? (some restrictions may apply -- please ask your server for details...)                              
 

  The Resort at Port Ludlow

October 24, 6PM
We are pleased to announce our upcoming Brewmasters Dinner, featuring Hood Canal Brewery and CB Nuts. Join us on October 24th for an evening of fantastic food and delicious beer. Make your reservations today, space is limited! http://www.brownpapertickets.com/event/852680

  Alderbrook Resort and Spa

Every Thursday in October from 4:30-6PM, guests and community members can learn how to forage for and cook wild mushrooms! Complimentary to hotel guests, $10 for non-hotel guests, RSVP not required

  Blondies Plate

October 9
This Thursday Blondie’s will be is hosting its weekly flight night. This week Darci will be pouring wines from Zerba Cellars, the 2011 Pacific Northwest Winery of the Year. The flight will include Zerba’s Barbera, Cabernet Franc, and a Malbec. So please join us this Thursday and enjoy some of these fantastic wines! Cheers!
 Tonight we have Nash's Organic Rainbow Chard, sauteed in Olive Oil & Garlic, with Goat Cheese, Toasted Pumpkin Seeds & Balsamic Drizzle.......yes please!

  next door gastropub

Hawk Pocket!! Homemade Painted Hills Natural Beef meatballs + house marinara sauce + mt Townsend cheese curds in a flatbread pocket!!

  Tinderbox Coffee Roasters

Get your self a Caramel Banana Bread latte! Its especially awesome with white coffee! $3.50/16oz
 Throwback Thursday presents you with . . . Pumpkin Spice Latte, $3.50/16oz! Make it a Great White Pumpkin (add white chocolate and caramel) for $.50 more. Decadence! Have a marvelous day.

  Nourish Sequim

Goulash special today...try it with a pint of Kolsch from Our local Fathom & League Hop Yard Brewery yum! German specials all week for Oktoberfest
 

 Hama Hama Oysters

Fall is the wonderful around these parts. Oysters are firming up, water is cooling off, warm days, frosty nights and savory fungi fruiting in those hills — at Hood Canal.

  Ravenscroft Inn

Fall is the perfect time to explore mountain biking opportunities in Port Townsend. We have the closed roads of Fort Worden, varied levels of trails at Anderson Lake, Gibbs Lake, the Larry Scott trail with many single-track side trails. Enjoy the crisp air all day then pamper yourself back at the Inn.

  Cellar Door

Officially switching to winter jazz hits as of today! Come catch electric blue sun six to nine! Always free!
Also, we release our barrel aged rye negroni! It's pretty boss.

  Michael's Fresh Northwest Seafood & Steakhouse

October 17-18  - Mushroom Fest
If you fancy yourself a connoisseur of mushrooms, then you wont want to miss this fantastic fungi feast!  There will be Chanterelles, Porcinis, Lobser mushrooms, Oyster mushrooms, Criminis, Cauliflower mushrooms, Shiitake, "Chicken of the woods," Hedgehogs, and Lion Manes.
Reservations are strongly recommended

  Cafe' New Day

Take a trip with us to the southern side of our continent: Introducing Cafe New Day's Mexican inspired specials!Available only for a limited time, these dishes are sure to please:
 

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

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

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

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

Almond Carrot Cake - Recipe from Nourish Sequim

Our recipe offering is our popular Almond Carrot Cake, which is gluten free and dairy free...although neither are missed at all. Nourish Carrot Cake Nourish AlmondCarrotCake
It is moist and not too sweet.

We like it best when made with Nash's sweet organic carrots.


12 oz of fresh carrots peeled and finely grated
8 oz of pure ground almond meal
6 oz cane sugar
2 free range eggs, lightly beaten
2 tsp baking powder
2oz toasted sliced almonds

Preheat oven to 350F 
Use an 8"or 10" spring form pan, line base with parchment paper

Put carrots and sugar in a bowl, 
mix in almond meal, 
baking powder and combine all.

Add beaten eggs and mix.

Pour into lined cake tin and bake for 45-50 mins until center is firm.
Sprinkle toasted, sliced almonds on the top.


We like to cut the cake into 8 serving slices adding a dollop of fresh whipped cream, 
some grated carrots and our signature decor is a fresh carrot top!

Enjoy
Nourish Sequim
 

Nick and Tara Greeley – the Craft of Roasting Coffee at Tinderbox

Meet Nick and Tara!  This great article is written and not video. But the story and these two awesome personalities, Nick and Tara of  Tinderbox Coffee Roasters,  are too wonderful not to share with you!   Thanks to writer By Chelsea Royer and the "Grays Harbor TALK" for this story:  In the Northwest, coffee is a culture unlike anywhere else in the US. I love the fact that even in a place as remote as Grays Harbor, I have access to the warmth of a hand-crafted espresso. Thanks to Nick and Tara Greeley, you can find a cozy nook and a cup of coffee as close to the ocean as Westport. Nick & Tara tinderbox coffee

Though both in the medical field, the Greeley’s have had a twenty-year-long coffee journey that began with a stovetop espresso maker and continues as an obsession. For years they jotted down ideas, sampled espresso from different shops, and thought about what they would do if they ever had the opportunity to open a coffee house of their own. It was in the most unexpected fashion that their dreams were finally realized.

“I was working in the ER and ran into a mental health professional named, Ben. He had just come off a 24-hour shift and was looking pretty ragged, so I asked him, ‘Are you ready for your second career yet? Maybe you should try opening a coffee shop.’

Read the rest of the story here and then answer the 3 content quiz questions below in the MESSAGE box and be entered to win an OCL  prize package drawn at random from all correct “Personalities Around the LOOP” entries.

Nick & Tara quiz: (Tip: simply cut-n-paste questions into Message box, add your answers and press SUBMIT. Good luck!)

  1.  Besides coffee what other profession are Nick and Tara involved in?
  2.  What month and year did they open Tinderbox?
  3.  What three senses are they using when craft roasting their delicious coffee?
[bestwebsoft_contact_form] Personalities Around the LOOP is a series of video postcards (and now great articles!) highlighting some of the unique people that make-up the delicious Culinary Adventure found all around the Olympic Culinary Loop!

Personalities Around the LOOP - Don & Vicki of Camaraderie Cellars

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

Personalities around the LOOP - Michael at Fairwinds Winery

 
[caption id="attachment_1521" align="alignleft" width="120"]Michael Cavett of Fairwinds Winery, Port Townsend Michael Cavett of Fairwinds Winery, Port Townsend[/caption]
Meet Michael Cavett of Fairwinds Winery! View Michael's brief video postcard:   http://youtu.be/c-YdldtEUng
Answer the 3 content quiz questions below in the MESSAGE box and be entered to win an OCL  prize package drawn at random from all correct "Personalities Around the LOOP" entries.
  Michael at Fairwinds quiz: (Tip: simply cut-n-paste questions into Message box, add your answers and press SUBMIT. Good luck!)
  1.  Story behind the name Fairwinds?
  2.  How many years has Fairwinds been in business?
  3.  What's Michael's advice for the east-side grape growers?
[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!

Personalities Around the LOOP - Dave at Harbinger Wine

[caption id="attachment_1473" align="alignleft" width="210"]Dave of Harbinger Winery Dave of Harbinger Winery[/caption] Meet Dave of Harbinger Winery! Video Dave's brief video postcard: http://youtu.be/mnp9bHT1O-U Answer the 3 content quiz questions below in the MESSAGE box and be entered to win an OCL  prize package drawn at random from all correct "Personalities Around the LOOP" entries.   Dave at Harbinger quiz: (Tip: simply cut-n-paste questions into Message box, add your answers and press SUBMIT. Good luck!)
  1.  Story behind the name Harbinger? (Hint!)
  2.  Wine won Best In Show at Sunset Magazine Wine Competition?
  3.  Piece of equipment being borrowed-back?
[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!