Geotourism is defined as tourism that sustains or enhances the distinctive character of a place—its environment, heritage, aesthetics, culture, and the well-being of its residents.
The Olympic Culinary Loop joins regional hospitality owners, operators and stewards in agreeing that intentional, collaborative efforts need to be made in order to preserve the beauty and magic found all around the Olympic Peninsula.
Influenced by resources from the nonprofit Destination Stewardship Center
and fueled by education and insights gained at the recent Olympic Peninsula Tourism Summit, the January 2019 Olympic Culinary Loop board of directors voted unanimously to adopt and encourage all members to consider the approved Geotourism Code of Good Practices
Olympic Culinary Loop members have as much personality behind their labels as they put into every one of their delicious products, says Steve Shively, Marketing and Membership Director for the Olympic Culinary Loop. "They choose to bring their talents to the Olympic Peninsula because of its exceptional natural beauty and resources. To maintain this place is a smart and sustainable business for all", states Shively. We hope that the OCL (Olympic Culinary Loop) endorsement of 'Geotourism (Code of) Good Practices' will help both members and visitors better understand the sustainability extra efforts everyone needs to make today in order to ensure an enjoyable tomorrow"
Shively noted that on April 16, 2019 in Ocean Shores, Washington the Olympic Culinary Loop will host an informative "Lunch & Learn" business luncheon on the various Eco Hospitality Opportunities. Event details can be found at www.OlympicCulinaryLoop.com
On to the Pairing Principals!Depending on where you are in your wine journey, the idea of pairing wine to food can be overwhelming. This is especially true during the holidays when preparing a meal for several guests. Match Acidity with Acidity Acidic white wines, like our Madeleine Angevine have a crisp, citrusy tang. They pair well with any simply prepared shellfish, particularly oysters, but also seafood salad and vinaigrette. Acidic red wines, like our Dungeness Red Lemberger taste like a basket of fresh berries. The acidity cuts through rich side dishes and doesn’t overpower lighter meats. Dungeness Red is delicious with a classic Thanksgiving Dinner. Offset Spice or Salt with Sweetness A slightly sweet white wine helps to cool spicy dishes. Our Dungeness White Riesling pairs beautifully with Thai curry. Also, salty food like ham will pair well with a sweeter wine. Think spiral ham glazed with cranberry orange sauce served with our Cranberry Jubilee. Yumm! Pair Light with Light Pork is a lighter meat, so you want to pair it with a medium bodied red wine. Our 2014 Zinfandel is perfect with roast pork. As a side note, Washington State Zinfandel is very different from California Zinfandel, which tends to be big and taste of purple fruits. Washington Zin tends to be a little lighter and taste of red fruits like raspberries. These are dry red wines – not sweet Zinfandel Rose’ which is referred to as White Zin. Big Flavors with Big Red Big reds, pair with hearty red meat. A classic pairing is grilled steak with sautéed mushrooms and a Bordeaux Blend. Our Winemaker’s Signature pairs beautifully with heartier foods. The tannins help balance the richness of a steak dinner allowing the flavors of the wine to shine. Sweet Wine with Dessert The sugar in the dessert and the sweetness in the wine will balance. My Sweet Syrah pairs well with anything chocolate, but pumpkin pie might be better with a fruitier white like our My Sweet Angevine or even Cranberry Jubilee. Sweet Rose’ wine pairs well with creamy, mild desserts. Give Them What They Want If you know that Aunt Julie only drinks sweet, white wine, don’t bother trying to convince her that she will enjoy a full bodied Cabernet Sauvignon with her Beef Wellington. It just won’t work for her. Pick up a bottle of something you know she enjoys and don’t wine shame.
Agritourism trend brings weddings, concerts and more to farms
What is being wrestled with in Massachusetts is mirrored here on theLOOP. Join OCL and stay up todate on pressing B2B issues affecting the growth of Olympic Peninsula's Agri and Culinary Tourism. Many farmers in Massachusetts are increasingly discovering a new source of revenue and exposure. They are using their farms to host everything from live music performances to obstacle races to wedding receptions. “A lot of people are used to apple picking, pumpkin picking and that sort of thing,” said Brad Mitchell, policy director for the Massachusetts Farm Bureau Federation. “Now, we’re seeing people who want to have their weddings on farms, concerts, charity running races, bachelorette parties at wineries. Fifteen years ago, I didn’t know too many people who’d want to get married on a farm.” Those types of activities, which fall under the umbrella of “agritourism,” give a boost to many farms in Massachusetts. But the growing trend is not without controversy.
Question - What "must have" website features are you hoping to find on the soon-to-be-new Olympic Culinary Loop site? Let us hear from you!
Congratulations to Melanie Cook Daehler or Raymond Washington for being the 1,000th OCL Facebook LIKE!Melanie is the lucky person honored to receive $50 in LOOP LOOT in order to help her eat your way around the Olympic Peninsula.
Current LOOP LOOT contest -
In honor of upcoming 15th Annual Dungeness Crab & Seafood Festival, October 7-9, 2016 in Port AngelesThe current LOOP LOOT photo subject is delicious Dungeness Crab and Seafood being enjoyed around the LOOP!
Photograph and share your Loop Loot adventure and you'll be automatically entered to win $50 of monthly LOOP LOOTHere's How:1) Simply post an image based on that month's LOOP LOOT theme, e.g. if "Spring Bounty", think: Eggs (even on your plate!), Chicks, Ducks, Turkey, Eagle?!?, ideally with you enjoying it / them somewhere around the Olympic Culinary Loop to www.facebook.com/OlympicCulinaryLoop2) Be sure to the LOOP location or culinary festival event where your photo was taken3) Be sure to include the hash tag(s) #OlympicCulinaryLOOP and/or#LoopLoot in your photo description.
*The fine print" (LOOP LOOT's official contest rules): NO PURCHASE OR PAYMENT OF ANY KIND IS NECESSARY TO ENTER OR WIN. The LOOP LOOT "Contest" is a promotional rewards offering of the Olympic Culinary Loop (OCL), as "Sponsor", and not in anyway sponsored, endorsed, administered by, or associated with Facebook. Any questions, comments or complaints regarding the promotion will be directed to Sponsor, not Facebook. This contest is governed by these official rules (“Official Rules”). By participating in the contest, each entrant agrees to abide by these Official Rules, including all eligibility requirements, and understands that the results of the contest, as determined by Sponsor and its agents, are final in all respects. The contest is subject to all federal, state and local laws and regulations and is void where prohibited by law. Read full rules...
Westport Winery supports its community one bottle at a timeThe small, young winery makes 33 different wines. Each is attached to a charity, with part of the sales going to that particular cause. By Andy Perdue Special to The Seattle Times