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Culinary Loop chefs set CrabFest Cooking Demo stage ablaze

Olympic Culinary Loop Cooking Demonstration Stage at the Gateway Pavilion

The Dungeness Crab and Seafood Festival, October 5-7, 2018  is proud to share a fantastic Demonstration Stage line-up of chefs from around the Olympic Peninsula and beyond. Each chef will use fresh, local ingredients to prepare mouth-watering Olympic Coast Cuisine.

Featured Culinary Loop member chef's include:

Dan Ratigan, Executive Chef The Fireside Restaurant, Port Ludlow Resort, WA 

 

Cooking: Neah Bay Black Cod with Eaglemount Cider Deglaze

Jess Owen, Chef, Ocean Crest Resort, Moclips, WA

 

BW-Chef

Cooking: Asian Dungeness Crab Cakes with Chocolate Chili Sauce

 

 

 

Chef Joshua Baar Executive Chef at  Kokopelli Grill, Port Angeles, WA

 

Cooking: Kokopelli Kokonut Shrimp with a Grand Marnier and mango chutney and Dungeness Crab Cakes over house sofrito crema with garlic saffron cinnamon aioli, and house fire roasted corn salsa with Queso Fresco

 

Shawn Mitchell, chef and Oyster Saloon manager at the Hama Hama Oyster Saloon

 

Cooking: Hama Hama Shellfish Risotto



 

Chef Joshua Diehl, Executive Chef at Lake Crescent Lodge’s Olympic Peninsula dining room, Lake Crescent – Olympic National Park WA 

 

Cooking: Cheesy Dungeness Crab Radiatore, and Autumn Crab and Corn Salsa with Tortilla Chips

Full Cooking stage demos online: https://www.crabfestival.org/cooking-demos/

CULINARY PROFESSIONAL DEVELOPMENT serves up "Farm - to - Chef" strategies

"Lunch & Learn" invites you to join us at the Finnriver Orchard's "feeding trough" as we learn from fellow farmers and restaurateurs who have successfully charted the often turbulent seas of mutually sustainable Farm-to-Chef business relations.

Coming off a successful initiative launch in Port Townsend, we invite you to join: Chef's Alison and Dan alongside Farmers Amanda and Crystie, and others, as we share tips and tools for how you can reach new culinary heights in this oft-challenging undertaking.

OCL Members save on all Professional Development offerings, and new members - joining the LOOP by March 23th will enjoy "Lunch & Learn" on us!

Register Now 

Make it "Bleisure!" Our partners at Chevy Chase Beach Cabins are offering  20% off their rentals "Lunch & Learn" and waiving their 2-night minimum! Contact them or call 360-385-1270 today.

50 - Delicious - Miles Along the Strait of Juan De Fuca

A wonderfully delicious invitation to nibble your way across 50-miles of the Olympic's Strait of Juan de Fuca featured in the January 2018 issue of Upscale Living Magazine by travel writer Tracy Beard.  Congratulations to these LOOP locations mentioned as "MUST" stops along the journey: tracy-beard-265x300[1]

More!

Don't drool on your screen while reading the full article!

 

 

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/

Local growers encouraged to think outside the plot

Agritourism trend brings weddings, concerts and more to farms

OITFHH1-e1509749748452What is being wrestled with in Massachusetts is mirrored here on theLOOP. Join OCL and stay up todate on pressing B2B issues affecting the growth of Olympic Peninsula's Agri and Culinary Tourism.  Many farmers in Massachusetts are increasingly discovering a new source of revenue and exposure. They are using their farms to host everything from live music performances to obstacle races to wedding receptions. “A lot of people are used to apple picking, pumpkin picking and that sort of thing,” said Brad Mitchell, policy director for the Massachusetts Farm Bureau Federation. “Now, we’re seeing people who want to have their weddings on farms, concerts, charity running races, bachelorette parties at wineries. Fifteen years ago, I didn’t know too many people who’d want to get married on a farm.” Those types of activities, which fall under the umbrella of “agritourism,” give a boost to many farms in Massachusetts. But the growing trend is not without controversy.

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

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

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

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

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

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!

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 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!
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 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!
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 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!

Press Release: Olympic Culinary Loop Hosts a Business Knowledge Lunch—“Cooking Up Business: One Bite at a Time”

For Immediate Release – March 28, 2014 Contact:               Steve Shively, Membership Services Director, Olympic Culinary Loop steve@olympicculinaryloop.com 360-440-7006 | www.OlympicCulinaryLoop.com Olympic Culinary Loop Hosts a Business Knowledge Lunch—“Cooking Up Business:  One Bite at a Time Port Angeles, WA—Join the Olympic Culinary Loop (OCL) at the Salish Cliffs Golf Club, 91 W. State Hwy. 108, Shelton, WA, near Little Creek Casino/Resort, for a Business Knowledge Lunch about “Cooking  Up Business: One Bite at a Time” on April 15, 2014 from 11:30 a.m. to 1:30 p.m. Register online at www.OlympicCulinaryLoop.com or call 360.440.7006. At the end of this multi-course educational meal, featuring a panel of tourism experts, attendees will have the knowledge and confidence to dig in to the task of improving their business’ bottom line through strategic storytelling and messaging tips. Panelists include: Keynote presenter Sue Frause is a well-known travel/food writer and photographer who writes three blogs, regularly having her words and images appear in print. Her popular site, “Eat | Play | Sleep,” chronicles Sue’s adventures, along with tips and trends in the travel world. She’ll share actionable insights on how to better tell your business’ story to a hungry marketplace. Louise Stanton-Masten, executive director for the Washington Tourism Alliance (WTA), will update us on the successful passage of SHB 2229 and WTA’s continuing efforts to support tourism marketing and promotion throughout the state from five key tourism industry areas: lodging; food service; attractions and entertainment; retail; and transportation. Jan Morris, co-owner of The Hardware Distillery Company, was featured recently in a USA Today article, “Boomer entrepreneurs bet nest eggs on dreams.” You’ll gain insights into the passion behind the distillery’s success and their launch of a new culinary business in the state’s infant distilled spirits industry. “We’re looking forward to an exciting presentation on culinary tourism from regional experts offering tips and information that will boost your business IQ in this important industry,” said Diane Schostak, Olympic Culinary Loop president. “If you’re a food lover, farmer, wine aficionado, shellfish grower or simply interested in the culinary and agri-tourism movement happening across the Olympic Peninsula, we would love to have you join us.” Come early and join the OCL board of directors, members and culinary friends for a reception at Walter Dacon Winery Monday, April 14th from 6-8 p.m. Reservations are requested. Little Creek Resort is offering lodging discounts for participants. Golf packages for Monday afternoon are also available. The Olympic Culinary Loop was created in 2009 and exists to define, promote and celebrate the Olympic Peninsula’s unique culinary experience. Its purpose is to educate consumers, and ultimately establish the region as a niche destination to enhance economic development and the area’s tourism product. Its membership is comprised from Clallam, Jefferson, Mason and Grays Harbor Counties. For more information, go to www.olympicculinaryloop.com.

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RE-LOVING OUR BUSINESS CELEBRATION in Port Townsend

LEHANI’S COFFEHOUSE AND DELI/PORT TOWNSEND CHOCOLATE COMPANY   After twelve years of serving the residents and visitors of Port Townsend, LEHANI’S paused to refurbish and refresh their coffeehouse, deli and chocolate company at 221 Taylor Street, Port Townsend. “Twelve years of doing what we do has given us a level of mastery that we are proud to offer our community. Lehani’s new space is a better reflection of our passion and imagination.  We’ve seen our vision become a reality, and we couldn’t have done it without our community here on the Olympic Peninsula. Our re-opening celebration is our way of saying thank you to all the people who have supported us over the years,” say co-owners Lynn Hamlin-LeMaster and Bill LeMaster. Lehani’s proudly invites the community to pop in and see the renewed space during Gallery Walk, on February 1st.  Lynn and Bill will be in attendance as well as local artist, Luke J. Tornatzky, whose artwork is on display. Complimentary chocolate and coffee will be served from  5:30 to 7:00 p.m. Lehani’s Coffeehouse and Deli, in Port Townsend, is an ongoing love story. Husband and wife team, Lynn and Bill LeMaster, own the business and spend their days working side by side. The Coffeehouse is a reflection of their relationship, and also of their individual passions. Bill has always loved cooking healthy and imaginative foods, and Lynn has a passion for chocolate and coffee. They combined these pursuits to create Lehani’s Coffeehouse and Deli, which is also the proud home of Port Townsend Chocolate Company.  “It’s not just the two of us who are star-crossed,” says Lynn Hamlin-LeMaster, “the coffee bean and the cacao bean also make a perfect couple.” The love story doesn’t end there. Upon arriving in Port Townsend twelve years ago, Lynn and Bill quickly fell in love with this community and with the natural beauty that surrounds us here. “We have always striven to make Lehani’s a truly LOCAL business.” To Lynn and Bill that means that all produce, oils, spices and dry goods are purchased fresh, from local farmers and the Food Co-Op. It means that dairy products, free range eggs and chicken come from North West farms. It means that customers are getting fresh, organic food, and that everyone who walks in will find something good to eat. “We always have vegetarian, vegan and gluten free choices. It’s part of how we honor the diversity in this community.” Lynn and Bill also participate in town events, donate to local organizations, and are members of the Main Street Alliance and the Jefferson Chamber of Commerce. “We utilize local businesses and craftspeople for everything, from printing, to re-modeling our kitchen.”

Welcome Red Lion, Port Angeles!

OCL Welcome's the Red Lion, Port Angeles as our newest member! Executive Chef - F&B Manger Craig Alexander is pleased to partner with OCL to help bring a fresh take on food that concentrates on utilizing the fresh local ingredients available to the Olympic Peninsula. Who can forget last fall’s saffron and Dungeness crab risotto, when brand new to the Peninsula, Chef Alexander climbed aboard the OCL’s Dungeness Crab & Seafood Cooking Stage to feed and educate all alongside other OCL favorites: Chef Jess Owen, Ocean Crest Resort, Chef Dave Senters, Bella Italia, Chef Michael McQuay, Kokopelli Grill, Chef Xinh Dwelley, Xinh’s Clam and Oyster House, and Chef Arran Stark, Cultivated Palette Catering! OCL is looking forward to partnering with Chef Alexander and the Red Lion, Port Angeles!