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Serving up Sustainable Hospitality

Join us Tuesday, April 16, Noon - 1:30 p.m. at Ocean Shores Convention Center - 120 West Chance a La Mer Northwest, Ocean Shores, Washington.

The invitation to “Eat Local” all too often involves the same distant sourced pieces of the puzzle and an unfortunate legacy left for our environment and future generations.

How might the Olympic Culinary Loop become known for not only delicious food but also innovative and sustainable hospitality practices?

From understanding and educating to wrestling the waste challenges commonly associated with the hospitality industry to identifying economies of scale solutions that can make a change for the better.

These are some of the topics our panel of passionate experts will discuss at “Lunch & Learn”.  

Register Now

Be sure to bring your appetite! Our luncheon buffet will be YUMMY!  Our luncheon buffet will give you a choice of: 

  • Marinated Flank steak with scalloped potatoes 
  • Hawaiian Chicken
  • Vegetarian options available upon (advance) request

Come early or stay over! Book now and receive great details on 50% off preferred - oceanfront - lodging, within walking distance of the Convention Center at one of the LOOP's newest members The Canterbury Inn! Simply mention that you're with the Olympic Culinary Loop.

Join us!

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/

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

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

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

 

4 Ways to Spend Winter in the Quinault Rainforest

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

1. Drive the Lake Quinault Loop.

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

2.  View Morning Ice and Frost.

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

3.  Take a Winter Hike.

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

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

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

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

Charbroiled Wild Salmon au Poiver with Maple and Balsamic Glazed Strawberries.

Ocean Crest Resort's Charbroiled Wild Salmon au Poivre with Maple-Balsamic Glazed Strawberries was just published in Sunset's "Eating Up the West Coast:The best road trips, restaurants, and recipes from California to Washington" Yum! .  ocean-crest-resort-logo Ingredients: 1oz Pure Maple Syrup 1oz Balsamic Vinegar 6ea 8oz filet of Wild Salmon skinned Olive Oil Spray Salt and Pepper 6 Strawberries sliced Preparation: 1.      Mix maple syrup with balsamic vinegar and set aside. 2.      Preheat grill to medium. 3.      Spray flesh side of salmon with olive oil, season with salt and pepper, and place on the grill skin side up. While on the grill, spray skin side of salmon with olive oil and season.  Grill for approximately 5 minutes (Cooking times depend on thickness of cut as well as temperature of the grill and desired doneness). 4.      Remove salmon and from grill and plate. 5.      Preheat sauté pan on HI on stove top. 6.      Place strawberries in pan, add maple-balsamic mixture and toss to warm and coat strawberries. 7.      Serve strawberries and sauce on top of salmon. Salmon-Au-Poivre1

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.  

Consider getting away to berry farms in Sequim

May 25, 2015, Kitsap Sun [caption id="" align="alignleft" width="204"] Contributed photo/DUNGENESS MEADOW FARM Dungeness Meadow Farm in Sequim grows organic blueberries under distinctive blue nets to deter birds. The season at the u-pick farm typically begins when berries ripen in mid-July.[/caption] SEQUIM — Situated between the Olympic Mountains and the Strait of Juan de Fuca, the Dungeness Valley might just be the perfect place to grow berries. It’s certainly one of the most beautiful.  .... GRAYSMARSH FARM Berries are boxed up at Graysmarsh Farm in Sequim. U-pick farms often offer the option of pre-picked flats  ...
May 22, 2015, Peninsula Daily News BRINNON — This south county hamlet, home of some 800 people, is expected to swell to more than 10 times its population this holiday weekend with the Brinnon ShrimpFest. The 22nd annual festival is 10 a.m. to 6 p.m. Saturday and from 10 a.m. to 5 p.m. Sunday. It's held between Yelvik General Store at 251 Hjelvicks Road and the Cove RV Park & Country Store at U.S. Highway 101. Admission is $4 a day or $6 for two days.  Active military, veterans and children younger than 12 will be admitted free.  The festival features belt sander races, a wide array of arts and craft booths, food vendors, a beer garden and carnival games for the kids. And, of course, lots of shrimp. Good year for shrimp  “This has been a really good year for spot shrimp,” said Phil Thenstedt, who is organizing the event.  “Last year, we had only around 1,000 pounds of shrimp to sell. “This year, we are expecting around 1,300.” The shrimp is frozen and put in packages that are just under 1 pound and sold for $15. Aside from take-home shrimp, the food vendors feature the crustacean in tacos and other foodstuffs.  Thenstedt said he expects favorable weather conditions this weekend and predicts that about 10,000 people could visit Brinnon during the two-day event.  Proceeds are channeled back into the community. The $10,000 raised last year helped support schools, parks and public facilities. Belt sander races  The belt sander races are ShrimpFest's most unique attraction. They will take place Sunday only, at 11 a.m. and 3 p.m.  There is no preregistration. The races are open to anyone with a belt sander. Contestants start their sanders, which are plugged into extension cords, at the top of a tilted 30-foot plank and let them fly. The momentum yanks the cords free from the sanders and carries the machines across the finish line. The first one over the line is declared the winner. Racers are encouraged to decorate their sanders. “The fiercer the better,” Thenstedt said. Live music is scheduled both days. On Saturday, the lineup is Eric Miller, 10 a.m. to 11:30 a.m.; Locust Street Taxi, 11:30 a.m. to 2:30 p.m.; Soul Siren, 2:30 p.m. to 4:30 p.m.; and the Old Sidekicks, 4:30 p.m. to 6 p.m.  Sunday's performers are Greg Parke, 10 a.m. to 11 a.m.; Eric Miller, noon to 2 p.m.; and the Old Sidekicks, 2 p.m. to 3 p.m. and 4 p.m. to 5 p.m.  No shellfish harvesting  The tides are typically low enough for harvesting clams and other shellfish, but beaches near Brinnon were recently closed to shellfish harvesting because of elevated levels of the biotoxins that cause paralytic shellfish poisoning. The biotoxins do not affect shrimp.  In any case, the shrimp at the festival were all harvested prior to the state closure, Thenstedt pointed out. For more information, see www.brinnonshrimpfest.org or www.facebook.com/BrinnonShrimpFest.
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.
May 20, 2015 - Gloucester Daily Times May 19, 2015 - Coos Bay World

Geoduck farming takes off as demand for clams grows in Asia

[caption id="" align="alignright" width="300"] Ted S. Warren/Associated PressChris Owens pulls a geoduck clam out from deep in the sand while harvesting geoducks for Taylor Shellfish Farms near Harstine Island, Wash. Demand in Asia for the giant clams is prompting shellfish farmers to grow more of the marine bivalve along Washington’s private tidelands.[/caption]
Within hours, the geoduck (pronounced gooey duck) is packed live on ice at nearby Taylor Shellfish Farms — on its way to be served raw as sashimi or added to hot-pot dishes to satisfy a growing appetite for the unique Pacific Northwest delicacy.
“It’s gained this luxury status. A big driver is the growing middle class in China,” said Gina Shamshak, an assistant economics professor at Goucher College, who has researched the geoduck market. She added: “They want to consume the higher-valued seafood items, and geoduck is one of them.”
Last year, the U.S. exported $74 million, or about 11 million pounds, worth of live wild and farmed geoduck, mostly to China and Hong Kong. That’s double the volume and value exported in 2008. An average clam weighs about 2 pounds and can fetch up to $100 per pound overseas. Demand in Asia is prompting shellfish farmers to grow more of the clams along Washington’s private tidelands. Several new farms have been permitted in recent years, despite challenges from opponents concerned about plastic pollution, aesthetics and potential environmental harm. [caption id="" align="alignleft" width="252"] In this March 23, 2015 photo, Bill Dewey, a spokesman for Taylor Shellfish Farms in Shelton, Wash., talks about the five-to-seven year process of growing giant geoduck clams, which are considered a delicacy in Asia.[/caption] And now, backed by new research showing mostly short-lived, localized environmental effects, the state is preparing for the first time to lease 15 acres of public tidelands for geoduck aquaculture. The native geoduck, which comes from a Native American word meaning “dig deep,” has been dug recreationally in Northwest intertidal areas for decades, and it thrives in the inland waters of Washington, Alaska and British Columbia. Farming geoduck But commercial harvests of wild clams didn’t begin until 1970 in Washington, after divers discovered them aplenty in Puget Sound and lawmakers established a fishery. Commercial geoduck farming followed in the mid-1990s, really taking off in the last decade with modernized growing techniques.
 
  More LOOP Press to impress!  

Let the LOOP make Mother's Day Delicious!

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

 Mother’s Day at Lake Crescent Lodge

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

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

Stottle Winery - Mothers Day Weekend Wine Tasting & Summer Hours

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

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

Lake Quinault serves up Flowers & Brunch for Mom

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

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

PortLudlow(Fireside Restaurant)v2

Mother's Day Brunch at Port Ludlow

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


nourishLOGOnobordersmall

Nourish for Mother's Day!

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


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

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

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


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

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

   

  Kokopelli Grill

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

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

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

Fort Worden - Port Townsend

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

 

MothersDayAjax Ajax Cafe

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

 Cafe Garden Port Angeles

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

Hama Hama's Oyster Casserole with Bacon and Shallots

Oyster Casserole

Serves a crowd as an appetizer, or 4 to 6 as a main dish. Feel free to add extra of any particular ingredient, this recipe is forgiving! Be sure to drain the oysters so the dish isn't soupy.   Ingredients: 10 oz to 16 oz shucked oysters, drained and chopped up 1 stick butter 3 shallots, diced 3/4 red pepper, diced 8 oz sliced mushrooms 3 strips bacon, fried and crumbled 1 clove garlic, diced 1 tsp thyme 1 tsp paprika 1/2 tsp nutmeg salt and pepper 1/4 cup flour 1 cup heavy cream 1/4 cup grated Parmesan cheese 1/4 cup homemade bread crumbs, at least   Process: Grease a 9x13 ovenproof dish and preheat the oven to 325 convect bake (350 regular). Melt about 2 tbs butter in heavy casserole. Add shallots and red pepper, saute until shallots are soft. Add mushrooms, oysters, garlic, and saute for 5 minutes. Add bacon bits. In separate pan, melt 2 tbs butter. Stir in the flour. When smooth, add the cream, whisk until boiling and thick. Stir in the cheese. Mix the cheese mixture into the oyster mixture and season with thyme, nutmeg, paprika, salt and pepper. Pour the mixture into the prepared dish, top with the bread crumbs, and dot with remaining butter. Bake for 10 -20  minutes, or until hot and bubbling. If needed, finish under the broiler to brown the bread crumbs. (To make bread crumbs, butter your favorite loaf bread and toast it or bake it until dry and then whirrrr it up in the food processor). Read (and drool!) over more delicious Hama Hama Oyster recipes and tips  

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

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

  Anne Maries Cafe'

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

 

  next door gastropub

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

 

  The Bishop Victorian Hotel

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

 Grove Street Brewhouse

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

  Chevy Chase Beach Cabins

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

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

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

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

  The Resort at Port Ludlow

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

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

  Olympic Cellars Winery

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

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
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Share this event on Facebook and TwitterWe hope you can make it! Cheers, Olympic Culinary Loop
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 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:
 

Pistachio Salmon from Lytle Seafoods Oyster Shack

Kathy Lytle of Lytle Seafoods Oyster Shack shares this recipe for the "Best Ever for Salmon!"  (Of course they recommend that you "Come and See Us" for their "still doin' the wild thing":  Alaskan Copper River Salmon and local caught Sturgeon, King Salmon.

Pistachio Salmon 

1 Cup chopped Pistachio nuts
1/2 cup brown sugar
3 Tbsp. fresh lemon juice
1 tsp. dill weed
Mix it up in a bowl, spread over the salmon fillet.  Bake 400, 15-20 min.  Do not over cook!    Delicious!!!!!

Dungeness Crab Cakes - Recipe from Westport Winery

Kim Roberts of Westport Winery shares this seasonal recipe from the coast.  Adding this tip:

"Best paired with Willapa WhitePinot Gris -- or Riesling while listening to 'Wanted: Dead or Alive by Bon Jovi' "

 

Crab Cakes

Finely dice:Crab Cake (Westport Winery)

1 c celery

1 c onion

1 c carrot

1⁄2 c garlic

Saute in garlic butter and cool.

In a bowl, mix together:

7 eggs

1 lemon zest and juice

2 T Worcestershire sauce

1-1/2 T parsley, chopped

7 green onion, chopped

2 T salt

2 T Old Bay

Combine with the sautéed ingredients and add:

3 lb fresh Dungeness crabmeat, picked over for shells and cartilage

4 cups Panko

Let sit 1⁄2 hour.

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

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

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

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

 The Lodges of Olympic National Park and Forest

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

Take advantage of our Bed & Breakfast Package:

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

Check for availability today!

-

 Ocean Crest Resort  

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

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

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

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

 Tinderbox Coffee Roasters

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

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

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

 Westport Winery

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

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

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!

Hop to these Delicious Easter Events!

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

Fort Worden


 Nourish Sequim


The Resort at Port Ludlow


   Elevated Ice Cream Co. & Candy Shop

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


    Alderbrook Resort and Spa

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

  Port Townsend Chocolate Company

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

 Stottle Winery

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

  Brinnon, Washington: The 'Heart of the Hood'

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

 Pumpkin Patch Sequim

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

Westport Winery supports its community one bottle at a time

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

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

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