Explore this wonderful new map featuring many of the Chimacum Valley Farmstand & Markets.
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.
Hungry Taste Travelers will find an Olympic Peninsula full of:
- Resturants focusing on local Farm-to-Table offerings
- Lodging that not only serves as your perfect "base camp" for your Culinary Adventure. But they also are happy to share insider knowledge with fellow foodies.
- Year-Round Culinary Festivals & Special Events
- Artisan Producers of award-winning drinks, cheeses, and other culinary delights
- Farms with as much personality and passion in their people as fresh and seasonal "YUM" in their fields & pastures.
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 ( ) 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.
- Gourmet meals for breakfast, lunch, and dinner
- Cooking classes with Diane LaVonne, of Seattle’s Urban Cooking School “Diane’s Market Kitchen”
- Cruising tours of Penn Cove Mussels and Dungeness Wildlife Refuge
- Breath-taking views of the Olympic Peninsula and Cascades
- Evenings in Port Townsend, dubbed the “Paris of the Pacific Northwest” by Sunset Magazine
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.
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.
15th Annual Mushroom Festival
Friday, October 20, 2017 - Sunday, October 22, 2017
Lake Quinault Lodge - Mushroom Dining EventsBring an appetite for these delicious Lake Quinault Lodge dining events that are featuring mushrooms for our Mushroom Festival. Please note that these dining events are not included in the Mushroom Festival ticket price.
Breakfast BuffetThe buffet will be featuring mushroom specials in celebration of the Mushroom Festival.
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 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.
Be sure you plan your Tour to visit:Finnriver Farm & Cidery - Finnriver invites you to join us at the Cider Garden this Valentine’s to delight your senses with a tantalizing taste of our sumptuous special release brandy wines, including the limited edition and vibrantly pink Huckleberry Wine. Alpenfire Cider - Help guarantee a successful 2017 harvest at Alpenfire's Organic Late Winter Wassail. Toast our tree's with cider, visit the bonfire and sip hot Lamb's wool cider. Eaglemount Wine & Cider - is excited to partner once again with local Olympic Peninsula favorite Chocolate Serenade. They will pair their artisan wines, ciders, and fruit meads with Jim's delicious hand-dipped chocolates, truffles, and caramel sauce. Featured colorful ciders and wines will bring out your Valentine's spirit, including Raspberry Hopped Cider, Cranberry Mead, Rhubarb Cider, Cab Sauv Dessert Wine, and more! Wind Rose Cellars - is proud to be hosting local Olympic Peninsula chocolatier Yvonne Yokoda from Yvonne's Chocolates. She'll be on hand both weekends to talk about her chocolates as well as offer tasty samples from the variety of chocolates she produces. We will be pouring some new wines: 2015 Pinot Grigio, 2014 Hunter's Red (Grenache & Cab) 2013 Bravo Rosso (Italian blend) , 2014 Field Blend (Cabernet Sauvignon) and our 2013 Primitivo. Olympic Cellars - will feature new releases of their dessert wines. Sailing Moon Ruby is made from a blend of Portuguese/Spanish grape varietals, including Tempranillo and Souzao. It’s rich and warming and pairs beautifully with cuddling by a fire and enjoying a piece of chocolate. Sailing Moon White is made from locally-grown Madeleine Angevine grapes and fortified with brandy distilled in Port Townsend. Camaraderie Cellars - Celebrating history with our 25th year of making great wine in a beautiful spot! There will be tastes of older vintages, pulled from our cellar and the debut of our newest varietal, Dolcetto. Favorite savory chocolate tastes from the wood-fired oven and the Cocoa Spiced pulled pork, delicious bittersweet chocolate heart cookies, and some crunchy biscotti.
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!
Entry onto the Olympic Peninsula Option A:
Entry onto the Olympic Peninsula Option B:
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...
- Mail in your membership. Sign-up today!
- Or join on-line today! (Save with a single payment today or subscribe to low-cost monthly installment payments.)
- Still have questions? Let us know. We'll quickly contact you and answer your questions.
1. Drive the Lake Quinault Loop.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/
Read the rest of this article at: http://www.graysharbortalk.com/2015/03/01/salmon-house-lake-quinault/
- One night's accommodation in a Queen room
- 18 holes per person
- Electric cart
- Unlimited range balls
- $50.00 Gift Card for use at the Golf Course
- Two night's accommodations in a Queen room
- Ten hours of golf instruction
- Unlimited golf
- Cart and range balls
- 20% off merchandise
- $50.00 Gift Card for use at Niblicks Cafe
- Strawberry Cupcake (my 2 fav's together in one flavor)
- Easter Peanut Butter (I thought it sounded better then just plain Peanut Butter)
- Springtime Lemon ( No Whistling after tasting this)
- Berry Patch (oh yea it's that time again.)
- Classic Chocolate (Classy and good)
- Creamy Vanilla (enough said)Come into Sweet & Salty today serving Cups of Awesome until 9pm."Life's better with froyo"
Sunday, April 5th, enjoy Easter dinner at Nourish and leave the cooking to us!
- Fresh Baked Muffins and Banana Bread
- House Made Jam and Marmalade
- Fresh Seasonal Fruit Display, Devonshire Cream Eggs Benedict with Mushroom, Spinach, and Hollandaise Sauce, On Grilled Challah Bread
- Cheesy Potato Croquette,
- Fresh Herbs and Gruyere
- House Made Biscuits and Sausage Gravy
- Apple-Wood Smoked Bacon, Cascioppo Sausage
- Made to Order Omelets, Ham, Shrimp, Mushrooms, Peppers, Tomatoes, Onions and Cheese
- Fresh Seasonal Salads Chicken Marsala,
- Shiitake Mushrooms, Fontina Sweet Marsala Wine Sauce
- Slow Roasted Niman Ranch Ham
- Theo’s Chocolate Decadent Bites,
- Fruit Tarts
- Dave’s Famous Carrot Cake,
- Kahlua Mousse,
- Crème Brulee
Cafe' New Day ·
Alderbrook Resort and Spa
SPIRITED APPLE WINE HOT TODDY
A IS FOR APPLE, B IS FOR BOURBON
Non-Alcoholic Spiced Apple TeaIngredients 1 lemon 4 cups apple juice 2 cups water 4 inches stick cinnamon 1 tablespoon whole cardamom pods, crushed 1 teaspoon whole cloves 6 black tea bags (decaffeinated, if desired) 1/4 cup maple syrup Thin apple slices Directions: Use a vegetable peeler to remove strips of peel from half of the lemon; set peel aside. Squeeze juice from lemon. Combine apple juice, water, and 1 tablespoon of the lemon juice in a large saucepan. (Save remaining juice for another use.) For the spice bag, place cinnamon, cardamom, cloves, and the lemon peel strips in the center of a 6-inch square of double-thick 100-percent cotton cheesecloth. Bring corners together and tie with a clean string. Add bag to apple juice mixture. Bring mixture to boiling; reduce heat. Cover and simmer 10 minutes. Remove from heat. Add tea bags; cover and let stand 5 minutes. Remove tea bags and spice bag and discard them. Stir in maple syrup. Serve in mugs. If desired, float apple slices on top of each serving. Makes 8 servings.
- New Years
New Year's Eve Party
The Resort at Port Ludlow invites you to pause, and gift yourself with some comfort food each Wednesday in December! Chef Dan and his culinary team will be preparing Three Course French Bistro feasts, with optional flight of wine pairings. Enjoy! Please call 360.437.7412 for Reservations Visit these "Drool Worthy" menu offerings!
Last Two Dinners Until February 2016 (at Alder Wood Bistro) ----
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 360-683-4321.
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.
New Year's Eve 2015
$55 per person (an Amuse, one beginning, one main & one dessert)
Seared Oregon Coast Albacore, Horseradish "Snow", Purple Potato Causa, Fresh Wasabi Leaves
Sweet & Savory Wood-Fired Flatbread Pumpkin Puree, Local Pear, Lamb Sausage, Delicata Squash, Nash's Leeks, Mozzarella
Smoked Tomato Bisque & Spot Prawns
Organic bisque, Grilled Local Spot Prawn Skewer
~ Crispy Melted Pork
Braised Nash's Pork Roulade, B
ahn Mi Slaw, Pear-Apple Chutney
~ 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
Local Steelhead, Chanterelles & Pink Peppercorn Butter,
Lazy J's Fingerling Potatoes, Seasonal Wood-Fired Vegetables
Short's Grass-fed Tenderloin, Demi-Glace,
Organic Buttermilk Mashed Potatoes, Wood-fired Vegetables, Crispy Onions
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
Spring Rain SmokedRabbit & Heirloom Tomato Jus, Nash's Greens,
Crispy Garden Sage, House-Made Pasta, Chanterelles
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
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
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.
New Years Eve at NourishDecember 31: Join us for our third New Year Celebration featuring Nakai’i. Their lovely Hawaiian music chases away the winter chills. We will celebrate New Year at 9pm along with Times Square in NY. We will offer a 4-course menu with choice of entrees including a champagne toast and party favors for $70 per person. Bring friends and receive a $20 discount for a table of four. Please make your reservations soon - call 360.797.1480! We will be closed Jan 1 but plan to be open through the month of January Happy Christmas to you all, Nourish Sequim
Olympic Cellars Wine Dinner at Lake Crescent Lodge Join us for this very special evening at Lake Crescent Lodge. Enjoy an evening of sumptuous wining and dining in one of the most beautiful settings in Washington State. Cheers! Washington Wine Weekend featuring Olympic Cellars Saturday, December 5, 2015 6:00 pm to 8:00 pm, Lake Crescent Lodge $95/person, plus tax and gratuities Make Reservations Now! This elegant 5 course meal features a special menu to complement the featured winery wines for the evening. Advanced reservations are required. Please call 360.928.3211 to make your reservation today! -OYSTER SPANAKOPITA (CHARDONNAY, 2014), HOOD CANAL OYSTER SEARED PEARS & FENNEL -GINNY FOWL GALANTINE (DUNGENESS RED LEMBERGER, 2014), ORGANIC GREENS, BALSAMIC CHERRY GASTRIC -RED CURRY PRAWN (NEUHARTH’S LEGACY, 2013, MAGNUM), CHARRED RED CURRY PRAWN -SLOW ROASTED VENISON (SYRAH, 2012), BAKED YAMS, CARAMELIZED PARSNIPS -CHOCOLATE DECADENCE CAKE (SAILING MOON RUBY DESSERT WINE, 2013), TANGERINE CHANTILLY
Dockside Grill - Sequim for the Holidays!
- Winter Wine Festival Grays Harbor County Fairgrounds, Elma, WA | January 23rd, 2016 | Check their web site for hours
Christmas Eve at Michael's Seafood & SteakhouseOnce again we will celebrate Christmas Eve with The Feast of the Seven Fishes. This traditional meal emphasizes local fish and seafood, which is a snap in our coastal region. Enjoy all the options at a prix fixe or a la carte. Individual plates range from $8 to $20. Red Envelopes! It's time for Red Envelopes again! Join us for dinner anytime in December and your table will receive a Red Envelope. Come back in January and your server will open your envelope. Inside each envelope is a coupon for a discount off your next meal, a discount on wine, a free entrée, or another fabulous prize. The grand prize is one free entrée each month for the entire year. There are 400 envelopes given out each year and each one contains a gift for you, our treasured guest. Don't miss out! New Year's Eve - End the year at our place. Celebrate with Michael's Seafood & Steakhouse.
Ocean Crest Resort this year is especially Thankful for Family!Check out their delicious Thanksgiving Menu. Call for reservations before it’s too late, as they only have a few spaces available. Their Thanksgiving 2015 Menu is "yum!"
Join Nourish for Thanksgiving DinnerCome join Nourish Sequim Thursday the 26th for a wonderful old-fashioned, Thanksgiving dinner with all the delicious trimmings, organic birds, local veggies as well as a vegan option…make your reservations soon! 360.797.1480
Baked bounty at Pane d' Amore!
Port Ludlow ResortYou love the Fireside and Port Ludlow all year, why not make it your home for the holidays? Thanksgiving Dinner may be SOLD OUT, but there are plenty of additionally delicious opportunities for your to take advantage of. (Hint: Call right away and book your reservations! www.portludlowresort.com, 360-437-7412)
Wednesdays in November
|November 14th||Strung Along Community Marketplace|
Wednesdays in December
Port Ludlow Golf Club &
Niblicks Holiday Sale
DeLille Wine Dinner
Pumpkin & Gingersnap Ice Cream at Elevated!For November’s blustery weather: Zingy Gingersnap made with gingersnap cookies (fill your own ice cream sandwiches between homemade molasses cookies or packaged gingersnaps). Our Pumpkin ice cream tastes just like creamy pumpkin pie filling. Try a scoop in a crispy old-fashioned cone. We also serve thick, dark hot chocolate and toddy coffee. And, in our candy store next door, an array of our handmade chocolates and truffles. Gift boxed for your Thanksgiving hosts! 627 Water Street, Port Townsend.
It’s time to order your CRUST holiday pie!Go to our website to see the menu and send us an order, soon! www.crustpies.com
Lake Crescent Lodge in November2015 Centennial Anniversary Holiday Events OlympicNationalParks.com • 360-928-3211 • 888-723-7127 Washington Wine Weekends November 20 & 21 - Camaraderie Cellars, December 4 & 5 - Olympic Cellars Fun weekends where you will spend time with the top wine producers on the Olympic Peninsula and the State of Washington. Friday Wine Tasting Reception 5:00-6:30 PM Saturday Wine Maker Dinner 6:00 PM Accommodations for the Wine Weekends can be purchased separately online or with our Front Desk. Advance Reservations are required. Thanksgiving Day Buffet November 26, 11:00 AM to 6:00 PM Continuing our tradition of hosting special holiday feasts, the lodge is where families have gathered for generations to share gratitude and create wonderful memories. Reservations required. Lighting of Lake Crescent November 28, starts at sunset approx. 5:00 PM 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. Franklin & Theodore’s Teddy Bear Tea Party Saturdays – November 14 through December 12, 2 PM Learn the history of the Teddy Bear as well as two Presidents and their ties to Olympic National Park. Children are encouraged to bring their favorite adult and teddy bear. Reservations required.
Give thanks with Alderbrook Resort & Spa....Celebrate the flavors of the holiday at The Restaurant at Alderbrook. The Restaurant will open its doors to guests and non-guests alike beginning at noon on Thursday, Nov. 26 for its annual Thanksgiving celebration. Menu items prepared by Alderbrook Executive Chef Josh Delgado include:
- warm starters such as Apple and Chestnut Soup, and
- guests can enjoy main courses such as 12 oz. Prime Rib, Cedar Steelhead, Tagliatelle Pasta and classic Roasted Turkey with
- Bread Pudding, Crispy Shallots, Whipped Potatoes, Cranberry Relish and Turkey Gravy.
- Additionally, diners can end their meal reveling in delicious desserts including:
- Apple Crostada with Bourbon Caramel, Walnut Crust Cranberry Cheesecake drizzled with Cranberry Syrup and Thanksgiving staple Pumpkin Pie with Spiced Chantilly Cream.
An Olympic Wine Cellars Thanksgiving FableThanksgiving is fast approaching. You may remember our original Working Girl, Kathy's blog, "You Know the Turkey is Dry When." If not, let's just say that cooking is not Kathy's forte. She is very talented, brilliant and kind (I could go on) and we miss her daily presence around the winery since she retired in 2014. However, we do keep in touch. Her latest business adventure is in the self-defense industry and survival food. This is food that you just add water and poof - you have dinner. It's perfect for Kathy. Well, once a Working Girl always a Working Girl. Kathy decided to Google 'dehydrated wine'. They make everything else, why not wine? Sure enough it's out there, but the reviews are pretty bad and it contains no alcohol. So, she decided to keep her supply of wine flowing from us. The moral of this story is - liquid wine is better. With the Holidays upon us, friends and family dropping in, and the need for that special hostess gift you might want to have a "stash" of wine around. and I'm not talking dehydrated. To help you out, and say thank you to all of our customers for making 2015 another fabulous year I'm offering you a 30% case discount.
You can order on-line at www.olympiccellars.com or stop by the winery. We are open daily 11-5 (closed on Thanksgiving, Christmas and New Year's Day).We will check the weather daily and as long as the weather holds, we can ship. Best wishes to you and yours this Holiday season, from - The Workings Girls and Greg
Thanksgiving Day Buffet at 7 Cedars CasinoThursday, November 26, 2015 11am-9pm Adult $20, Child $12, Under 5 years eat free. The Cedars at Dungeness Golf Course Thanksgiving at The Double Eagle Restaurant Thursday, November 26, 10am-7pm Adult $23, Senior $20, Child $15, Under 5 years eat free
Kokopelli Grill Thanksgiving MenuIncludes garlic mashed potatoes, andouille sausage stuffing, fresh vegetables, soup or salad, homemade bacon and jalapeno cheddar biscuits and dessert. Turducken Boneless Chicken Stuffed Inside a Duck stuffed inside a Turkey $22 per person, $20 each for two or more Smoked Ham Smoked in house, 10 days in a brinethen rubbed with a Cajun spice and smoked for 12 hours $20 per person, $19 each for two or more Turkey & Ham Combo $23 per person, $21 each for two or more Desserts Apple pie, pumpkin pie or pecan pie with whipped cream
Lake Quinault Lodge TraditionsThanksgiving Day Activities Thursday, November 26th 10:00 am - 7:00 pm, Lake Quinault Lodge Join us for a truly memorable day and a Lake Quinault Lodge tradition! 10:00 am - noon - Special activities for the kids All afternoon and evening - can you say football? One corner of the Quileute Room will be set up for optimal football viewing so football fans can watch the games on Turkey Day! The bar will be open if you'd like to enjoy an adult beverage. 3:00 pm - Pumpkin Bocce 12 noon - 7:00 pm - Our amazing Thanksgiving Buffet! Join us for a magnificent feast which has become a Lake Quinault Lodge tradition. executive Chef Justin Kronin and Chef de Cuisine Jared Mallory will tempt your taste buds with traditional and non-traditional offerings - and we'll do the dishes! $36 adults:$30 Senior; $14 kids under 12 (Advance reservations are required; please call 360.288.2900)
A sampling of previous holiday specials offered by my members. (Check with them directly for current offerings)
Black Friday - SALE - Save 30% + $10. SHIPPING!
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.
Elevated Ice CreamCome try our Thanksgiving Holiday Flavors Cranberry Italian Ice, deliciously light desert after a turkey dinner; and creamy Cinnamon Ice Cream, serve with warm apple pie. Our boxed assortments of Elevated Chocolate Creams, Truffles and Chews is a great gift for dinner hosts or guests.
|See details or call 888.896.3818|
|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.|
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.
Thursday, Nov. 27. The award winning culinary team will prepare a delicious feast which guests can enjoy alongside friends and family. Space is limited and reservations are required. Please see here for menu and pricing. - Tree Lighting Ceremony- Aboard the Lady Alderbrook yacht, Santa Claus along with Mrs. Claus sail to Hood Canal to light up the Holiday. Watch as the jolly man in the red suit ceremoniously kicks-off a ‘Winter Wonderland’ by flipping the switch on more than ten miles of lights adorning the Resort – including a 35-foot holiday tree and an oversized gingerbread house! Take part in the fun on Friday, Nov. 28 and enjoy complimentary hot cocoa, photos with Santa and a spectacular fireworks show. - Cocoa Cruises and Family Photos with Santa Claus- Beginning the weekend after Thanksgiving, Santa Claus will be at the Resort each Saturday and Sunday to ring in the holiday season with family friendly activities. Every Saturday and Sundaybeginning Nov. 29 until Dec. 21, guests and non-guests are invited to take photos with Santa Claus from 11:00 a.m.-2:00 p.m., with suggested donations for the photos going to a local charity. In addition, the Lady Alderbrook yacht will take to the waters of the Hood Canal for festive cruises each Saturday and Sunday complete with a no-host bar and complimentary cookies. Join Santa on the yacht on Saturdays from 2:30-4:00 p.m. and local festive carolers on the yacht on Sundays from 2:30-4:00 p.m. Both amenities are open to both guests and non-guests. Space is limited and reservations are strongly advised; $10.00 for children, $15.00 for seniors, $20.00 for adults. Please contact us at 360.898.2145 for advanced reservations. - Christmas Brunch and Dinner- Celebrate Christmas with a festive brunch or dinner crafted by the award winning culinary team at The Restaurant at Alderbrook. Ranging from eggs benedict to a traditional carving station for brunch, to slow roasted Prime Rib and locally sourced seafood specialties for dinner, guests will be treated to a memorable dining experience. Space is limited and reservations are required. Please contact our Restaurant at 360.898.5500 for reservations. - New Year’s Eve, 80’s Style- Flash back to the 80′s in style at Alderbrook’s annual New Year’s Eve bash. Enjoy a delightful New Year’s Eve dinner in our Restaurant followed by an evening of music, dancing, costumes and prizes! The New Year’s Eve celebration is complimentary for Resort guests and $10 for non-hotel guests.
George Washington Inn is hosting a Christmas Tea on Saturday, December 13
- Thanksgiving bluegrass show w/ Jack Dwyer & Friends - November 28th @ 8:00pm, no cover!
- Vintage Christmas show featuring Kevin Mason - December 13th @ 7:00pm, $10 advance (reservations reccomended!)
- Christmas jazz night with Val James & Friends - December 23rd @ 6:00pm, no cover and all ages!
The menu:Scallop Crudo - Champagne and vanilla bean vinaigrette, grape, mint, chili paired with 2013 Skookum White (Pinot Grigio) Beet and Pear Salad - Roasted beet, poached pear, candied walnuts, roquefort cheese, bitter greens paired with 2009 GSM (Grenache, Syrah, Mourvedre) Little Birds - Duck and foie gras terrine, roasted quail, huckleberry gastrique paired with 2009 C'est Syrah Belle Smoked Lamb - Lamb loin, roasted fig, jerusalem artichoke puree, potato pave', brussels sprout paired with 2009 C'est Syrah Beaux Moelleux au chocolate - Cinnamon pink peppercorn ice cream, cherry coulis, veloute' of chocolate paired with 2010 Vin a Dessert Executive Chef Coty McDonald
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 !
Dockside Grill at John Wayne Marina"Happy Thanksgiving to all!"
Fall Harvest Tour, which will take place on Saturday, Nov. 8 and Sunday, Nov. 9 from 11 a.m. – 5 p.m. Friday festivities at Olympic Cellars include an evening of Jazz in the Cellar featuring local jazz artists and appetizers from Bella Italia. Doors open at 6 p.m. and the music begins at 7 p.m. This will be a special, intimate evening with only 50 tickets available. Tickets are $25 and available online. Appetizers are included with the ticket price, and wine will be available for purchase. The winery’s new outdoor light display will illuminate the November sky, and ward off dark, gloomy evenings from Nov. 7 until Red Wine & Chocolate in February. Head to Olympic Cellars in November and meet the Martins! Find out more about Olympic Cellars and its upcoming events by visiting the winery’s website, or by calling 360-452-0160.
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.
Michael’s Seafood and Steakhouse
"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.
Olympic Peninsula Wineries'Harvest Wine Tour, November 8th & 9th, 11 a.m. to 5 p.m Eight artisan wineries located in the Peninsula towns of Chimacum, Marrowstone Island, Port Townsend, Sequim and Port Angeles. “Fall is spectacular on the Olympic Peninsula,” says Wineries Association President Vicki Corson. “The Harvest Tour Weekend is a great opportunity to get away, taste some fantastic new wines and discover delicious new pairings for your holiday table.” Visitors can take a photo with their favorite of the “wine scarecrows” that greet them at each venue, enjoy an evening of jazz music and more! Ticket and glass package entitles you to a special commemorative wine glass, complimentary wine tasting at all eight OPW Wineries. Tickets are available online for $25 plus service fees (until 11/7/12 at noon)
SIRENS 20YR ANNIVERSARY this New Years Eve and its gonna be a party!!
Both Sirens Pub and Alchemy Bistro and Wine Bar will be open all day on Thanksgiving and Christmas.
OLYMPIC CELLARS WINERY - FOUR COURSE WINE DINNER
"Best paired with Willapa White — Pinot Gris -- or Riesling while listening to 'Wanted: Dead or Alive by Bon Jovi' "
1 c celery
1 c onion
1 c carrot
1⁄2 c garlic
Saute in garlic butter and cool.
In a bowl, mix together:
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:
Invites everyone to the ALLYN DAYS SALMON BAKE AND GEODUCK FESTIVAL
- Friday: Allyn's Got Talent - Youth 21 & younger 5p.
- Saturday: Festival 10a - 6p, Salmon Bake noon to 6p.
- Sunday: Festival 11a - 6p, Geoduck & other seafood specialties, Geoduck Gallup 12:30, Oyster shucking contests throughout the day, Danny Vernon "Illusions of Elvis" 4p.
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!
"Dave and Carolyn Petro bought the Ravenscoft Inn and totally refurbished it, reopening it in July 2012. The eight spacious rooms and suites in the Charleston Single style inn all have private bathrooms, in-room espresso makers, bathrobes and complimentary high-speed WiFi. There are no TVs or phones in the rooms, but scenic views include Port Townsend Bay, Mt. Rainier, Admiralty Inlet and Mt. Baker. Rooms start at $125." Read Sue's full story
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:
- One night lodging for two
- Breakfast for two
- Valid year round
Check for availability today!
Slow down. Sip. Pause. Ponder. Smile. Sip again . . . at Tinderbox Coffee Roasters
(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!"
Bon Appetit Fort Worden - THE COMMONS
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!
The Resort at Port Ludlow
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.
- Story behind the name Camaraderie?
- Most people tell time in years, Don instead counts what?
- Besides grapes what other art form shows-off Don's talents?
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
Bella Italia Bella Italia Tuesday Tastings #137
- Story behind the name Fairwinds?
- How many years has Fairwinds been in business?
- What's Michael's advice for the east-side grape growers?
- Story behind the name Harbinger? (Hint!)
- Wine won Best In Show at Sunset Magazine Wine Competition?
- Piece of equipment being borrowed-back?