
Cranberries aren’t just for Thanksgiving relish anymore — they make a tasty and vibrant pie filling for your post-turkey dessert spread.
A year-long effort to find the quintessential Olympic Peninsula Chowder will culminate at this weekend’s Dungeness Crab & Seafood Festival.
The 18th annual CrabFest — scheduled for Friday, Saturday and Sunday at City Pier and in the parking lot of the Red Lion Hotel at 221 Lincoln St. — will host this year Olympic Culinary Loop’s final chapter in finding and honoring the seafood chowder that best exemplifies the Olympic Peninsula.
“We’ve been slurping chowder all year long,” said Steve Shively, the Olympic Culinary Loop’s communications director.
The judging of the champion chowder will be at about 3:30 p.m. Sunday in the Front Street Gateway Center Pavilion.
“No longer will the Pacific Northwest-minded foodies be limited in their ordering to chowders named ‘New England,’ ‘Manhattan,’ or seafood Cioppino hailing from San Francisco, or to Jambalaya influenced by Louisiana,” Olympic Culinary Loop's Shively said. “Once crowned, the winning Olympic Peninsula Chowder is destined to be on menus and taste buds from coast to coast” .
The chowder championship is one of many foodie events planned for CrabFest.
The main event is the crab dinner fest. More than eight tons of Dungeness crab pulled from local waters will be delivered to the plates of festivalgoers in the Crab Central tent all three days. The crab will be served with fresh corn and cole slaw.
Tickets for the full Crab meal are $30 and can be purchased in advance at CrabFestival.org. Military personnel with current active ID will pay $26 for a special crab dinner all weekend and receive 10 percent off on merchandise. Special discounts for Friday and Sunday Crab Dinner tickets can be found online.
Inside Crab Central - and out along the pier - will be other restaurant booths, adult beverages and live music.
Olympic Culinary Loop again produces and presents celebrated Northwest chefs providing cooking demonstrations on the Gateway Center Chef Demonstration Stage from 11 a.m. to 5 p.m. Saturday and from 11:30 a.m. to 3:45 p.m. Sunday.
Featured chefs include pie maker and author Kate McDermott of Port Angeles, who will offer a demonstration Saturday, and “Wild” Bill Ranniger, corporate executive chef for Duke’s Chowder Houses, of Seattle, who take the stage Saturday to reveal the secrets of creating Tempting Thai Ginger Cod in a Coconut Milk Broth and return again at 11:30 a.m. Sunday to prepare Pan-Seared Wild Alaska Salmon.
McDermott’s cookbook, “Art of the Pie: A Practical Guide to Homemade Crusts, Fillings, and Life,” was nominated for a 2017 James Beard Award in Baking and Desserts. In 2018, she released her second cookbook, “Home Cooking.”
McDermott will sign copies of both her books after her Saturday presentation.
Ranniger began his tenure with Duke’s as a chef in 1995, then rose through the ranks from general manager to regional manager to executive chef, a position he has held for the past 15 years.
With restaurateur Duke Moscrip, Ranninger co-authored the 2016 cookbook, “As Wild As It Gets … Duke’s Secret Sustainable Seafood Recipes.”
For more information, see CrabFestival.org, email info@OlympicCulinaryLoop.com call 360-877-4332.
Explore this wonderful new map featuring many of the Chimacum Valley Farmstand & Markets.
Jefferson County Farmers Market, Chimacum Corner Farmstand and the Port Townsend Coop sell. The Fireside Resturant, Finistere and others cook up the YUM! The Keg and I pours it.
Visit the farms that grow it all! Download your own Chimacum Valley Farmstand & Markets map
Must see (and taste) stops include:
Bursting with appetizing itineraries and introducing the debut of "Pathways to the Peninsula", the 2018-19 Olympic Culinary Loop printed MAP is now available.
Visitors can choose between digital download versions as well as request their own copy of the big 24-page printed page version to be mailed to your home, or both.
Hungry Taste Travelers will find an Olympic Peninsula full of:
Pathways to the Peninsula acknowledges that shy of parachuting onto the Olympic Peninsula, most Taste Tourists will travel here care of auto. These Pathway's Partners rim the Peninsula from Whidbey Island in the north, the Kitsap Peninsula just across our common Hood Canal, or Olympia to the south. Full of farms, breweries, and restaurants these Pathway's to the Peninsula members extend the offering of authentic Olympic Coast Cusine beyond the traditional definitions of the LOOP. Perfect places for both pre and post culinary travels to the Olympic Peninsula, our Pathways to the Peninsula are welcome additions to the LOOP.
The 2018-19 Olympic Culinary Loop MAP can be found throughout Puget Sound area Tourism Visitor Information Centers, as well as every member's business.
Start your planning today by ordering our downloading your 2018-19 Olympic Culinary Loop MAP.
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 (October 19-21, 2018) 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.
Highlights Include:
MUSHROOM FEST MENU
▪ | Lobster Mushroom Bisque |
▪ | Porcini Mushroom Risotto |
▪ | Chanterelles & Crispy Bacon |
▪ | Crab Stuffed Crimini Mushrooms |
▪ | Cauliflower Mushroom Croquettes |
▪ | Mixed Pate Bruschetta (Chanterelle & Foie Gras Pate) |
▪ | Matsutake Mushroom Ice Cream |
As always Michael's will be pairing these with tasty ciders, wines, beers, and spirits. Reservations encouraged, 360-417-6929.
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"]
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.
We have only one day to visit the peninsula from Seattle. Please recommend the best route to help us enjoy even a bite of the Peninsula. Thank you! Carolyn R.Only one day to nibble on the thinnest slice of the Olympic Peninsula. Grab your current Culinary Adventure Map, watch out for Carolyn, and dig-in!
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.
Sunday, April 5th, enjoy Easter dinner at Nourish and leave the cooking to us!
Yum!
Cranberries aren’t just for Thanksgiving relish anymore — they make a tasty and vibrant pie filling for your post-turkey dessert spread.
New Year's Eve Party
For those of you who have been anxiously awaiting to see Alder Wood Bistro menu for New Year's Eve or the 3 Courses for $30 on the 30th - here they are!
These are the last two dinners before Jessica, Gabriel and crew close for the month of January.
Seating is limited, call to make a reservation
![]() They close the month of January every year for our annual deep cleaning and vacation.
Opening again Thursday, February 4th for
Lunch & Dinner, Thursday - Saturday.
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New Year's Eve 2015
$55 per person (an Amuse, one beginning, one main & one dessert)
To Begin
Seared Albacore
Seared Oregon Coast Albacore, Horseradish "Snow", Purple Potato Causa, Fresh Wasabi Leaves
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Sweet & Savory Wood-Fired Flatbread
Pumpkin Puree, Local Pear, Lamb Sausage, Delicata Squash, Nash's Leeks, Mozzarella
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Smoked Tomato Bisque & Spot Prawns
Organic bisque, Grilled Local Spot Prawn Skewer
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Crispy Melted Pork
Braised Nash's Pork Roulade, B
ahn Mi Slaw, Pear-Apple Chutney
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Crispy Calamari Salad
Crispy fried calamari, Cara Cara Orange, Mama Lil's Pickled Peppers,
Kaffir Lime Vinaigrette, Organic Mixed Greens
New Year's Salad
Bleu d'Auvergne French blue cheese, Local Pear,
Nash's Pickled Beets, Hazelnuts, Organic Mixed Greens
Main
Cedar-Planked Steelhead
Local Steelhead, Chanterelles & Pink Peppercorn Butter,
Lazy J's Fingerling Potatoes, Seasonal Wood-Fired Vegetables
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Grilled Tenderloin
Short's Grass-fed Tenderloin, Demi-Glace,
Organic Buttermilk Mashed Potatoes, Wood-fired Vegetables, Crispy Onions
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Savory Buckwheat Crepe Torte
Nash's Buckwheat Crepes (GF), Roasted Pepper-Sun Dried Tomato-Leek, Goat Cheese-Kale,
Mushroom Duxelle, Crispy Lazy J's Potatoes, Sautéed Nash's Greens
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Rabbit Agnolotti
Spring Rain SmokedRabbit & Heirloom Tomato Jus, Nash's Greens,
Crispy Garden Sage, House-Made Pasta, Chanterelles
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Tierra Y Mar
Elwha Farms Slow-Braised Lamb Shank, Red Wine Jus, Grilled Local Spot Prawns, Mint Chimichurri,
Organic Buttermilk Mashed Potatoes, Seasonal Wood-fired Vegetables, Parsnip Chips
Sweet Finish
Cheese Plate
Bleu d'Auvergne French blue cheese,
Chimacum Valley Dairy Aged Goat Cheese, Poached Pear, Hazelnuts
Cherry & Chocolate Tart
Theo Chocolate, Garden Cherries, Pate Sucre Butter Crust
New Year's Pumpkin Cake Roulade
Chocolate Meringue Buttercream, Hazelnut Pralines, Frangelico Cream Cheese Frosting
Organic Apple Pie
Served Warm with vanilla Ice Cream
Chocolate Bliss
Theo chocolate, Raspberry Preserve, Cocoa Nibs and Hazelnuts
Special Wine Pours
Alder Wood Artisan Vermouth Cocktail
Sparkling Wine, Contratto Vermouth Bianco, Gabriel's Plum-Tarragon Shrub 8. glass
De Bortoli Sparkling Brut
Australia 6. glass / 25. bottle
Crisp, charming, creamy bubbles, fresh fruit, apple, great with seafood
Wines of Substance Sauvignon Blanc 2013
Ancient Lakes Columbia Valley, WA 11. glass / 49. bottle
Grass & fresh citrus, chalk, earth, & slate, focused and vibrant, wonderful depth on the palate
Talley Vineyards Pinot Noir2012
Arroyo Grande Valley, California 12.5 glass / 57. bottle
Exceptional aromatics, notes of fresh black cherries & rhubarb, toasted oak & ripe cranberry, flavors of raspberry, dried thyme, tobacco, & black pepper, Medium body, savory mineral & earth characteristics
Lullaby Winery Lalayee 2010 Merlot-Cabernet Sauvignon
Walla Walla, Washington 15. glass / 70. bottle
Fragrant nose of blackberry, leather, cedar & tar. Showcasing flavor of blackberry, black cherry, earthy notes of leather, sandal wood, & pencil lead. Medium body, silky tannins, excellent structure, lingering finish.
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November |
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Wednesdays in November |
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November 14th | Strung Along Community Marketplace |
November 26th |
SOLD OUT |
December |
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Wednesdays in December |
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December 11th |
Port Ludlow Golf Club &
Niblicks Holiday Sale |
December 24th |
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December 31st |
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January |
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January 22nd |
DeLille Wine Dinner |
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DON'T MISS THE BOAT!This is the BIGGEST SALE in MFW history! Shop online Black Friday through Cyber Monday & SAVE BIG this weekend! Get your holiday wine delivered to your door. Send family & friends a gift they'll REALLY ENJOY! Enter code 'BLACKFRIDAY' at checkout to get 30% off your order and $10 Shipping**** Minimum 2 bottle order & limited to 12 bottles per $10 shipping charge.** Must be 21 to order & adult signature on delivery is required.SHOP NOW |
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See details or call 888.896.3818 | ||
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At Lake Crescent Lodge, we love the holidays and would like to extend a special invitation for you to share in our celebrations. Enjoy a timeless treasure set in a landscape which twinkles with natural beauty. With many wonderful holiday events to enjoy and a very special rate you can leave the everyday behind to create new memories you'll cherish forever.We look forward to seeing you before we close for the season on January 1, 2015! | ||
Come home to Lake Crescent Lodge for the holidays. Upcoming!Thanksgiving Day Buffet November 27th, 11:00 AM to 6:00 PM Thanksgiving continues our tradition of hosting special holiday feasts because this is where families have gathered for generations to share a moment of gratitude. Reservations required: 360-928-3211Lighting of Lake Crescent November 29th Celebrate the official start of the holiday season, the Lighting of Lake Crescent Lodge! Carolers, festive drinks & holiday delights and a visit from Santa. Bring a toy or food donation to support Toys for Tots or the Port Angeles Food Bank. Free to the public. | ||
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The Best Nightlife in Sequim!
We just released two new wines. 2013 Malbec fruit driven Argentinian style of Malbec. Aged 10 months in French oak. Delicious on its own or great with beef dishes. 2011 Nebbiolo. Very rare treat for Washington. Two years in French oak 1 year in the bottle. Only 50 cases produced. Join us for the Harvest Wine Tour all wines 15% off during the Nov 8-9th. Live music Wednesday - Saturday. Thanksgiving Specials: Come in and taste some award winning wines 15% off wines the week of Thanksgiving. New Hours: Mon & Wed 3-8 Thur& Friday 3-9 Saturday 1-9 Sunday 2-5 Chocolate Tasting - Dec 3rd, 4-6pm Taste 5 award winning wines paired with delicious chocolate from Yvonne’s Chocolates. $5 tasting fee New Wine Releases - Dec 6th Hunter's Red Delicious blend of Tempranillo and Cabernet Sauvignon. Cheese Tasting - Dec 10th, 4-6pm Taste 5 wines paired with delicious cheeses from Mt Townsend Creamery $5 tasting fee Ugly Sweater Party - Dec 20th Win Prize for ugliest sweater $1 off all WBG/BEER for wearing an ugly sweater New Year’s Eve Bash - Join us as we toast in the New Year.Best Wishes for a Happy and Merry Thanksgiving! On behalf of all our crew we are thankful for all you, our loyal customers. We will be closed November 27th to spend time with our families and decorate for the holidays. We wish you all a wonderful time with your family and friends.
We look forward to seeing you soon !
Back by popular demand, Kate McDermott of The Art of The Pie will present a pie-making demonstration on Thursday, November 13, at 10 am, at Nash’s Farm Store, 4681 Sequim-Dungeness Way in Dungeness. McDermott will focus on gluten-free pie crusts and will feature a pear/apple/walnut pie filling. The presentation is free and open to the public. McDermott became interested in baking as a child, but in 2005, her interest became a passion and she devoted two years to learn what she calls “the craft of crust.” Today, she travels the country and the world giving classes on pie-making, and she has been featured in such media as the New York Times, USA Today, Seattle Magazine, Washington Post, and KING 5 TV, among many others.
"Escape to the ultimate dinning exerience"
This November, Michael’s will be featuring two wine dinners. The first event will be with Camaraderie Cellars on November 6th. On November 19th there will be another dinner showcasing Olympic Cellars. Chef Wallace will be pairing a variety of wine from these local cellars with local wild caught seafood, free-range meats, and organic produce. You won’t want to miss either of these five course meals. Contact us as soon as possible for menu details and pricing as there will be a limited availability of tickets.
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"Best paired with Willapa White — Pinot Gris -- or Riesling while listening to 'Wanted: Dead or Alive by Bon Jovi' "
Finely dice:
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.
Of the 4 counties comprising the Olympic Culinary Loop. Mason County boasts the most entry points welcoming you on the Olympic Peninsula. So whether you arrive into Mason along the scenic Hood Canal from the North, or off the Seattle-Bremerton Ferry through Belfair, or escape from the concret of Olympia for Olympic Mountains crowing Shelton, Mason County's abundant recreational options are second only to their delicious places to eat and experience Culinary Adventure. Make plans to stay a few days and gobble up all there is 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 Mason County OCL members:
Walter Dacon Wines shared a Great Northwest Wine Thank You to Andy Purdue and Eric Degerman!
What are the most outstanding Northwest wines? Here are the 12 best wines from Washington and Oregon that we've tasted recently under blind conditions.
Invites everyone to the ALLYN DAYS SALMON BAKE AND GEODUCK FESTIVAL
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My favorite part of the farm owners’ retreat was watching all the kids in this community play outside all day long and into the night. I’m old enough to remember a time when we did that as children even in… Read More!
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Recently, while exploring the Olympic Culinary Loop on the peninsula, I started my four-day adventure in Port Townsend at the lovely Ravenscroft Inn. I found it to be the perfect fit and my new favorite place to stay in PT
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:
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:
Check for availability today!
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Slow down. Sip. Pause. Ponder. Smile. Sip again . . . at Tinderbox Coffee Roasters
Join us for Sunday Brunch this Mother’s Day and enjoy an abundance of local, fresh and sustainable goods. Carving station herb crusted Cape Cleare salmon with morel mushrooms, leeks and tarragon smoked pit ham with plum chutney Omelet station made to order omelets with baby shrimp, onions, peppers, ham, avocado, tomato, blue cheese, pepperjack, Tillamook and more!
Bunny. April 20. Everything you need: Foiled Eggs, Chocolate Rabbits. Chicks. Petit Fours. Hollow Sugar Eggs. Cellophaned Candies. Jellybeans. And our own Elevated Candy Co. yummy chocolate fudge eggs in four flavors and organic chocolate bunnies in foil.
We are booked solid for Valentine's Dinner, but there's still tonight, tomorrow and small availability tomorrow night. Be sure to call 360-683-7510 for any spots left.
Thank you all for voting Dockside as #1 Seafood on the Olympic Peninsula! This weekend featuring giant prawns stuffed with Dungeness crab and lemon butter sauce! Simply amazing for your appetizer. Veal Martinique with avocado, Swiss cheese and shallot and sherry demi-glace served with local Red Dog Farms organic roasted celeriac root and sunchokes and garlic pasta tomatoes and Parmesan. AMAZING!!
You don't want to miss out on this romance inspired day at Nourish!
Make your reservations now! 797-1480
It's Valentine"s weekend and we have reservations still available!! Chef Carlos has put together a phenomenal menu that includes Short Rib, Oysters, Crab Cakes, 32 oz Rib Eye Steak, Banana Leaf wrapped local Steelhead & much more! The desserts are decade and paired with the perfect liquor! 360-683-2233
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