Easter Brunch Bounty!
Just some of the growing list of Easter Brunch offerings, serving up the YUM! for you and yours this Easter
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Just some of the growing list of Easter Brunch offerings, serving up the YUM! for you and yours this Easter
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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.
a monthly eNewsletter by Olympic Culinary loop
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 ![]()
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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/
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!
A wonderfully delicious invitation to nibble your way across 50-miles of the Olympic's Strait of Juan de Fuca featured in the January 2018 issue of Upscale Living Magazine by travel writer Tracy Beard. Congratulations to these LOOP locations mentioned as "MUST" stops along the journey:
More!
Don't drool on your screen while reading the full article!
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!
Fall is in the air! Love this vote for a new Crayola color: October! 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!
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
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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/
Join us for Sunday Brunch this Mother’s Day and enjoy an abundance of local, fresh and sustainable goods. Carving station herb crusted Cape Cleare salmon with morel mushrooms, leeks and tarragon smoked pit ham with plum chutney Omelet station made to order omelets with baby shrimp, onions, peppers, ham, avocado, tomato, blue cheese, pepperjack, Tillamook and more!
Bunny. April 20. Everything you need: Foiled Eggs, Chocolate Rabbits. Chicks. Petit Fours. Hollow Sugar Eggs. Cellophaned Candies. Jellybeans. And our own Elevated Candy Co. yummy chocolate fudge eggs in four flavors and organic chocolate bunnies in foil.