For our 10th Anniversary Celebration Olympic Culinary Loop will be conducting a year-long press tour in pursuit of identifying – and tasting - the quintessential Olympic Peninsula Chowder.
No longer will Pacific Northwest minded foodies be limited in their ordering of chowders named “New England”, “Manhattan” or seafood Cioppino hailing from San Francisco or Jambalaya influenced from Louisiana. Once crowned, the winning Olympic Peninsula Chowder is destined to be on menus, and taste buds, from coast-to-coast.
Will it feature Geoduck or Razor Clams, Salmon, Spotted Shrimp, Oysters, Mussels, Crab or? Will it have a base inspired by local hard cider, creamery fresh cheese or?
Our next stop of the quest is the 13th Annual Razor Clam and Seafood Festival in Ocean Shores. Saturday, March 16 - Sunday 17th, 2019
Clam diggers and food lovers will be heading to Ocean Shores, WA for the 13th annual Razor Clam & Seafood Festival! FREE Admission!
The top Razor Clam Chowder winners will be invited to add their recipes to consideration for the ultimate prize - being crowned THE official Olympic Peninsula Chowder - this October during CrabFest in Port Angeles.
Get Involved! Enter your recipe now and prepare your taste buds as you plan to join us at any or all of these delicious "Peoples' Taste" Chowder events!
Experience the bounty of Olympic Coast Cuisine with Chef Diane LaVonne and Puget Sound Express on a 3-day culinary tour of Washington’s Salish Sea. Spend days onboard the comfortable, spacious Glacier Spirit, and evenings at the historic Ravenscroft Inn ( ) in Port Townsend, Washington’s Victorian Seaport and Arts Community.
This is the ultimate trip for the foodie who wants to learn about Pacific Northwest Cuisine and tour the inland waterways that make the Pacific Northwest such a compelling destination.
This cruise is limited to 15 participants.
"Every 2nd human breath is oxygen produced by phytoplankton. Without phytoplankton, life dies." According to Dr. Boris Worm, marine research ecologist at Dalhousie University and head of the Worm Lab study of marine biodiversity: The planet has lost 40 percent of plankton production over the past 50 years, primarily as a consequence of climate change/global warming.For a real time example of changing ocean chemistry, professional hatcheries of shellfish in America have already experienced too much ocean acidification. Ocean water intakes for inland shellfish hatcheries killed off shellfish larvae because of excessive acidity. Taylor Shellfish Farms (100 years of farming some of the World’s Best Oysters) Bill Dewey claims: “The rate of change that we’re seeing in the ocean and the changes it’s going to create in our food chain, it’s going to be dramatic and it’s going to be in our lifetime. The things that we’re used to eating may not be available any more, and we’ll need to transition to eating jellyfish or something like that.” (Source: Racing Extinction)