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:

• Chimacum Corner Farmstand
• Finnriver Farm & Cidery
• Short's Family Farm

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:

• 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.
• More!

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.

• Register Online Today!

Thanks to the "Working Girls" at Olympic Cellars Winery for this "sip"sational primer on pairing holiday foods and the perfect wine! Just in time for our annual listing of just a few of the many delicious Thanksgiving feasts being prepared all around the LOOP. YUM! If you can’t visit Olympic Cellars, and  all the other OCL member wine and cideries this weekend for the annual Harvest Wine Tour, Olympic Cellars has put together a few suggestions and a three pack wine special to help you on your way.  This party pack of Dungeness White Riesling, Cranberry Jubilee and Dungeness Red is specially priced at $50.00.  Click here to order on-line.

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.

There are several types of mushrooms found wild in the Northwest and even on the Olympic Peninsula. Locally Chanterelles, King Boletes (Porcini) , Oyster Mushrooms, Morels, Lobster Mushrooms and more are wild harvested. Two great opportunities to learn all about and to taste these seasonal salutes to Fall: [caption id="" align="alignnone" width="343"] Northwest Wild Mushrooms[/caption]

October 13th & 14th - Michael's Fresh Northwest Seafood & Steakhouse 

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.

Mushroom Festival Event Schedule

MUSHROOM FESTIVAL RESERVATIONS

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Lake Quinault Lodge - Mushroom Dining Events

Bring 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 Buffet

The buffet will be featuring mushroom specials in celebration of the Mushroom Festival.

(Note:  This article of Olympic Culinary Loop destinations throughout Grays Harbor County originally ran in the   )

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.

Read the rest of the story

 

Wine, Cider & Chocolate Tour February 11th & 12th, 2017 // 11am - 5pm February 18th, 19th, & 20th 2017 // 11am - 5pm A scrumptious red wine perfectly paired with just the right chocolate can bring out the romantic in anyone. The Olympic Peninsula Wineries will take that perfect pairing to another level in 2017, bringing together new release varietals and blends created with premium Washington grapes and decadent chocolate delights that will make you a better wine lover!

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.

Often visitors get on the Olympic Peninsula with a hope of seeing, doing and tasting it ALL... in just one day! While there's nothing - inherently wrong with fast dining - we do encourage you to savor the flavors, and ponder the personalities that make the Olympic Culinary Loop so delicious. Still a midwestern Taste Tourist friend of the LOOP recently wrote:

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:

Are you hungry for some fun and free LOOP LOOT! Olympic Culinary Loop is pleased to reward our loyal "Taste Tourists" with monthly give away of $50 in LOOP LOOT! Use just like cash as you eat your way all around the Olympic Culinary Loop. Fill your pockets with valuable LOOP LOOT by simply participating in our monthly social media contests.

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 -

As always:  Simply let others know about your delicious destination and you're entered to win $50 in LOOP LOOT! Good luck! Looking forward to seeing you around the LOOP.

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  *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...  

Packed full of appetizing itineraries and delicious destinations you won’t what to travel around the Olympic Peninsula on an empty stomach or without this culinary guide!  “Go-Do-Dine-Stay” County-by-County sample (appetizer) itineraries Industry Members are entered into a drawing for placement. Corporate Members are GUARANTEED featured Itinerary placement!Get your place on the map Today! Be part of every "Taste Travelers" next Olympic Culinary Loop trip. Enter the Day 9 drawing and you have the opportunity to win! Sign-up or renew your OCL membership today and you're already a 'winner' by joining the LOOP! (And you're still able to win our Grand Prize! Good Luck!) Sign-up at the Associate, Industry or Corporate package levels today, knowing that you're among the first in queue for listing in the BIGGER and BETTER than ever 2016 Culinary Adventure Map as you enjoy all the membership and current popularity of the digital Culinary Adventure Map, (PDF Map version formatted for instant home printing and downloaded daily, and the always up-to-date mobile app.) Three ways to join or renew:

1. Mail in your membership. Sign-up today!
2. Or join on-line today! (Save with a single payment today or subscribe to low-cost monthly installment payments.)
3. Still have questions? Let us know. We'll quickly contact you and answer your questions.

(Festivals or Seasonal Culinary Special Events, details and Sign-up here) [easy-pricing-table id="2808"] New members will be asked to provide business directory listing information. Renewing members are encouraged to explore added exposure and marketing benefits from upgrading current membership level.  

Reprint from  There are few truly Pacific Northwest events that can compare to watching winter arrive in the rainforest. While many avoid the region due to the strong winds, constant downpours and occasional snow showers, there is something amazing and unique about spending time out in the wilderness of the Olympic Peninsula. Tucked away deep in Grays Harbor’s Quinault Rainforest, one of the most underrated winter experiences is waiting for you. The Lake Quinault Lodge is an iconic lodge in the Pacific Northwest and by far the crown jewel of lodges around Olympic National Park. Built in 1926, the Lake Quinault Lodge is probably most famous for hosting President Franklin Delano Roosevelt for a lunch as he toured the area that would later be Olympic National Park. In 1937, he traveled around the Peninsula, enjoying the towering trees and solitude of wilderness found along the shores of Lake Quinault. It is rumored that, while dining on a meal overlooking Lake Quinault, FDR made his decision to protect the land for good.

[caption id="attachment_8459" align="alignleft" width="300"] Warm up by the crackling fireplace at Lake Quinault Lodge. Photo credit: Douglas Scott.[/caption]

Today, the Quinault Rainforest is the 6th most popular region of the Olympic Peninsula and National Park, bringing in nearly a quarter million visitors each year. Those who do make their way to the Quinault are greeted with eagles, elk, salmon and bears, as well as access to incredible trails and majestic views. In the summer, the area can be crowded and full, but the winter months give those searching for solitude, isolation and beauty the ultimate gift. During the winter months around Lake Quinault Lodge, there are numerous things to do, see and explore. While the areas around the lodge are amazing, the first area visitors should see is the main room and fireplace of the Lake Quinault Lodge. Adorned with rocks and a huge elk head, the rustic feel of the Lake Quinault Lodge becomes evident immediately.

[caption id="attachment_8460" align="alignright" width="225"] A Christmas tree inside Lake Quinault Lodge creates a festive atmosphere. Photo credit: Via Tsuji.[/caption]

During the holidays, a large tree, decorated with local christmas ornaments, sits across the room from the fireplace. On Christmas Eve, the staff at Lake Quinault Lodge hosts an event, complete with Santa arriving with a llama before sitting next to the fire and reading “The Night Before Christmas.” With gifts, live music and roasted chestnuts, this is the perfect getaway on Christmas Eve. If you can’t make it to the Lake Quinault Lodge on Christmas Eve, don’t fret. Throughout the entire year, incredible views of Lake Quinault and the Quinault Rainforest are just a few feet from the lodge doors. Yet, true solitude is only found here in the offseason. Lake Quinault Lodge in the winter gives you a wealth of exploration mere seconds from relaxing in front of a large fireplace. With 13 miles of trails waiting just outside, accessing and exploring the Quinault Rainforest doesn’t get any easier than at the lodge. All around the Lake Quinault Lodge, a myriad of amazing winter activities await you and your family. While hundreds of potential adventures are available, we have narrowed down four recommended activities that are perfect for the winter season. From staying in the car to getting out in the elements, and everything in between, starting a rainforest adventure from the Lake Quinault Lodge is a wonderful experience.

1. Drive the Lake Quinault Loop.

[caption id="attachment_8458" align="alignright" width="300"] Snow falls in the Quinault Rainforest. Photo credit: Will Spence.[/caption]

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/

By Kristine Lowder Perched on the south shore of Lake Quinault, The Salmon House is not particularly well known outside the immediate vicinity. And that’s a shame. Because this family-owned and operated restaurant has been keeping people happy for nearly a half century.

Originally built in 1966, the Salmon House is owned and operated by the Morrison brothers – Dave, Don, and Joseph. Morrison family involvement in the lake-hugging restaurant began in 1970, when Dave’s parents bought the restaurant, then-called the “Rain Forest Café.” The snug building was remodeled in 1976 to include a lower dining section offering panoramic views of Lake Quinault. A back section with a roaring fireplace was added in 1983. Dave and his brothers did most of the remodel themselves. The brothers bought the restaurant from their parents in 1980 and changed the name to The Salmon House a few years later to reflect the specialty of the house. Not surprisingly, salmon is the single biggest seller on the menu. Several options are available. The secret is buying it fresh. “We buy salmon mostly from Cisco,” explains Morrison in a phone interview. “We try to keep it fresh, usually caught within a couple days.”

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  Read the rest of this article at: http://www.graysharbortalk.com/2015/03/01/salmon-house-lake-quinault/

                  Here's some LOOP members setting the trend today!   1) Taylor Shellfish, Hama Hama Oysters, SpringRain Farm 2) Turnip the Beet, Fort Worden, 7 Cedars, Farm's Reach 3) Nash's, Finnriver, Elk Meadows 4) Olympic Culinary LOOP! 8) Shorts Beef 9) Taylor Shellfish, Hama Hama Oysters 10) Elevated 15) Finnriver, Nash's 17) Pacific Pantry  

Treat Dad to a delicious meal around the LOOP! Here's a sampling of special meals and offers designed for Dad this Father's Day! Alderbrook Resort - Last minute Father's Day plans in the works? Join us for brunch and enjoy 25% off your stay plus a $50 waterfront center credit either 6/19-21 or 6/26-30 through our Pearl of the Day! Call us at 360.898.5500 for brunch reservations as space is limited. Enjoy hearty fare and waterfront golf challenges with Dad at our annual Father's Day brunch. Please call us at 360.898.5500 for reservations as space is limited. Cost is $49 for adults, $16 for kids 10 & under and brunch is complimentary for children 3 & under. MENU (Yum!)     Stottle Tasting Room – In Hoodsport will be doing complimentary tastings for Dads and all duffers this Fathers day weekend. Just mention they saw this special on the Culinary Loop. Olympic Cellars –  Join us all weekend for some Flip Flop Fun! Wear your flip flops, taste wine and take home a complementary tasting glass.  Your choice:  our traditional glass or the stemless“How’s your day” glass. Enjoy our delicious and refreshing Cranberry Jubilee Sangria – perfect for summer. Sparkling Riesling and Cranberry Jubilee will be available for tasting and glass pours.  Pack a picnic and stay awhile. Taste our pepper jellies and bacon jam.  Yumm! Cranberry Jubilee Sangria Recipe 1 Bottle Cranberry Jubilee ¼ Scant Cup Sugar ½ Sliced Lemon ½ Slice Lime ½ Cup Raspberries ½ Cup Limeade ½ Cup Seltzer Water Mix all ingredients and allow to marinate for 2 hours prior to serving.  Adjust sugar to taste. https://www.facebook.com/events/1440394099596417/

You'd really have to shank your drive from Chambers Bay to find yourself laid up on the Olympic Peninsula! However, exchanging a double bogey for some of these delicious U.S. Open inspired culinary deals will be a hole-in-one everyone can tee-up for!   Nourish - Nourish will offer US Open Chambers Bay lunch specials from June 18, 19, 20 to celebrate WA state hosting the Open. Enjoy a "Par 3", a trio of tasty salads, quinoa, beet and shrimp served with an Arnold Palmer or a Birdie Sandwich of grilled organic chicken, red pepper jam on house Brazilian cheese bread buns with an Arnold Palmer. Stottle Tasting Room - In Hoodsport will be doing complimentary tastings for Dads and all duffers this Fathers day weekend. Just mention they saw this special on the Culinary Loop. Olympic Cellars -  Join us all weekend for some Flip Flop Fun! Wear your flip flops, taste wine and take home a complementary tasting glass.  Your choice:  our traditional glass or the stemless “How’s your day” glass. Enjoy our delicious and refreshing Cranberry Jubilee Sangria – perfect for summer. Sparkling Riesling and Cranberry Jubilee will be available for tasting and glass pours.  Pack a picnic and stay awhile. Taste our pepper jellies and bacon jam.  Yumm! Cranberry Jubilee Sangria Recipe 1 Bottle Cranberry Jubilee ¼ Scant Cup Sugar ½ Sliced Lemon ½ Slice Lime ½ Cup Raspberries ½ Cup Limeade ½ Cup Seltzer Water Mix all ingredients and allow to marinate for 2 hours prior to serving.  Adjust sugar to taste. JUNE 24 Chicken Cheese Steak - FinnRiver Habanero Short Rib - Eaglemount Ginger http://www.portludlowresort.com/golf Stay and Play Package This golf package includes:

• 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

Starting at $259.00 - June 1, 2015 to September 30, 2015. Please enter the code word: "GOLF" in the group code when booking online Rate does not include resort fee, tax and gratuity.   Golf School Package This golf package includes:

• 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

Golf Schools are available for the following dates: June 28-30, July 19-21, August 23-25, September 20-22 Starting at $835 for single occupancy and $1430 for double occupancy. To book this package, please call the Inn directly at (360) 437-7000. Rate does not include resort fee, tax and gratuity.   Alderbrook Resort and Spa - Thursdays in June: Floating Green Golf Challenge Located on our Waterfront, 3:30-4:30PM, $1 for 3 golf balls, Open to hotel & non-hotel guests Test your chipping and driving skills at our weekly floating green golf challenge!  Pros from Alderbrook Golf & Yacht Club will be there for lessons, demonstrations and moral support.  They’ll also provide you with 10% off your next round of golf.   #USOpen #MyBestShot #TheOpen #ChambersBay

Thanks to Kia Armstrong of Nash's Organic Produce for sharing your delicious cornbread recipe Kia's Skillet Cornbread Recipe: This is super simple to make, and can be altered in lots of different ways, depending on your mood! 1 cup Nash’s Cornmeal 1 cup Nash’s White Wheat Flour (or Triticale Flour or Red Wheat Flour) ½ teaspoon salt 4 teaspoons baking powder 1 Tablespoon raw sugar 1 egg 1 cup raw milk ¼ cup melted butter Combine wet ingredients and mix them into thoroughly combined dry ingredients. Slather butter or bacon grease into 8” cast iron pan, and bake batter at 350 degrees for about 30 minutes. Variations: -Add a teaspoon each of chilli powder and ground cumin to the dry mix. -Grate or dice chunks of cheese and gently fold into batter before putting into pan. -Gently fold into the batter roughly chopped fresh cilantro, basil or parsley. -Gently fold into the batter about a cut of chopped peppers, leeks, onions, green onions, corn kernels or other veggies. -Use coconut oil instead of butter -Top the batter with thinly sliced colorful peppers for a beautiful presentation.

          A great tribute! Bedford's NW Soda was asked recently to create a new flavor for the 100th anniversary of the Lake Crescent Lodge, which is located on the beautiful Olympic Peninsula in the Olympic National Park in Western Washington State. Marionberry Crème was created with the label commemorating the 100th anniversary of this beautiful historic lodge, which sets on the shore of magnificent Lake Crescent. Ed Bedford worked with lodge staff to create the flavor and the label. Lake Crescent Lodge was recently rated as one of the top lodges in the U.S. Park System. The product was introduced at the lodge’s May 1st 2015 opening. Many have already inquired if the Marionberry flavor will become a permanent addition, joining Bedford's fine soda line up? Stay tuned…

Here are some Olympic Culinary Loop Leader edibles where you won't have to hunt delicious goodness. Enjoy!

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  Westport Winery

 

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 The Lodges of Olympic National Park and Forest

Easter Sunday is just around the corner! Join the fun at Lake Quinault Lodge with our annual Easter egg hunt and Easter brunch in the historic Roosevelt Dining Room!      

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  Kalaloch Lodge

The food! It goes without saying that anytime someone else does the cooking, it tastes just a little better. Kalaloch chefs are working hard to make sure that our hopping Easter menu won't disappoint. We'll be having two specials that day; Free Range Braised Lamb Shanks and Fresh Neah Bay Halibut. The lamb shanks will be served with creamy bleu cheese polenta and shiitake mushrooms. The Neah Bay Halibut is going to be served with a creamy parmesan risotto and sautéed asparagus, topped with a lemon drizzle. Also, please note that if either of those choices are not hopping for you for whatever reason, we are also offering the full regular menu as an option as well.  

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 Sweet and Salty FroYo

The Sweet & Salty Flavor Kitchen whipping up some great Easter Flavors!!  Today try a sample of these Epic Flavors:

• 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"

   

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Here’s a mash-up of some of the MANY delicious Super Bowl specials being offered by Olympic Culinary Loop foodies all around the Peninsula! How are you going to be eating and expressing your 12th Man pride this weekend?!?! Go Hawks!  

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  Anne Maries Cafe'

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  next door gastropub

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  The Bishop Victorian Hotel

Thanks to Finnriver Farm & Cidery for these two great reasons to celebrate the holidays with Olympic Culinary Loop cheer!

SPIRITED APPLE WINE HOT TODDY

A IS FOR APPLE, B IS FOR BOURBON

Non-Alcoholic Spiced Apple Tea

Ingredients 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.

There's always a reason to be thankful!

Originally Posted on http://nashsorganicproduce.com/recipes November 21, 2013

 

There's so much about the season to celebrate and savor!  Take a look at our bountiful notice full of season specials. Here you'll find details regarding any and all special offerings - especially tasty:

• Thanksgiving
•  Christmas
•  New Years

Enjoy all the delicious News!

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  New Year's Eve Party

 

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  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!  

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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) To Begin Seared Albacore 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 Main Cedar-Planked Steelhead Local Steelhead, Chanterelles & Pink Peppercorn Butter, Lazy J's Fingerling Potatoes, Seasonal Wood-Fired Vegetables ~ Grilled Tenderloin 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 ~ Rabbit Agnolotti 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 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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New Years Eve at Nourish

  December 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              

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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

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Dockside Grill - Sequim for the Holidays! Come and enjoy waterfront dining with Jamestown Kuls oysters on the half shell with a cocktail, wine and local draft beer on tap  

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•  Winter Wine Festival Grays Harbor County Fairgrounds, Elma, WA | January 23rd, 2016 | Check their web site for hours

www.elmachamber.org 360-482-3055 Over 20 wineries, music, food, merchandise and wine vendors, beer garden and more! Shuttle and discount motel rooms available.          

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Christmas Eve at Michael's Seafood & Steakhouse

Once 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.

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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!"        

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Join Nourish for Thanksgiving Dinner

Come 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    

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Fort Worden 

Serving Thanksgiving to your "troops" for over 100 years!   Contact Fort Worden's banquet & catering department, 360.344.4400 ext 304, TODAY and reserve your families Thanksgiving feast.                              

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  Baked bounty at Pane d' Amore!                                                        

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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.  

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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    

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Lake Crescent Lodge in November

2015 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.

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An Olympic Wine Cellars  Thanksgiving Fable 

Thanksgiving 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  

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Thanksgiving Day Buffet at 7 Cedars Casino

Thursday, 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

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Kokopelli Grill Thanksgiving Menu

Includes 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

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Lake Quinault Lodge Traditions

Thanksgiving 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)  

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A sampling of previous holiday specials offered by my members. (Check with them directly for current offerings)

   

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Black Friday - SALE - Save 30%  + $10. SHIPPING!

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  Eaglemount Wine and Cider

 

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Elevated Ice Cream

Come 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.    

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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.

Teddy Bear Teas Saturdays through December 27thLighting of Lake Crescent November 29th Christmas Eve Buffet December 24th New Year's Eve Gala December 31st Thanksgiving Day Buffet November 27th Sundays with Santa December 7th, 14th, & 21st Christmas Day Brunch December 25th New Year's Day Brunch January 1st

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  Fort Worden

 

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Lullaby Winery

Crafting Artisan Wines in Port Townsend! All the grapes are in, and a few tanks and barrels are finishing fermenting.  What a great vintage! November already, and with the Holidays just around the corner, the tasting room and gift shop will be open every weekend from 11am to 4pm, or by appointment On Thursday November 20^th, Virginie will be at Blondie’s Small Plate in Sequim,WA featuring her wines from 5pm to 8pm.  

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Wind Rose Cellars

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.

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Alderbrook Resort & Spa

Wednesdays in November: Dungeness Crab BBQ Located at our Cottage BBQ from 5-6PM, complimentary to overnight guests Taste Dungeness crab straight out of the Canal while our Culinary Team demonstrates the proper way to prepare and serve this Hood Canal treat. -          Thanksgiving Dinner- For a truly memorable Thanksgiving, celebrate the special holiday Alderbrook Resort & Spa on 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.

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George Washington Inn is hosting a Christmas Tea on Saturday, December 13

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Lake Quinault Lodge

Thanksgiving Day Activities and Dinner Thursday, November 2th 9:30am - 7:00pm Join us for this truly magnificent Thanksgiving day which has become a Lake Quinault Lodge tradition. Executive Chef Bradley Harris and Chef du Cuisine Justin Kronen will tempt your taste buds with a splendid spread of dishes. Reservations required: 360-288-2900 www.olympicnationalparks.com

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Ajax Cafe

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 !

 

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Dockside Grill at John Wayne Marina

"Happy Thanksgiving to all!"  

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New Owners have big plans for Olympic Cellars

Restaurant, brewery on the horizon On Friday, Nov. 7, the Martin’s will host their first winery event kicking-off the Olympic Peninsula Wineries’ annual  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.

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Nash's Farm Store

Real Food from the ground up The harvests are rolling off the fields and Nash's carrots are in their prime! We have our full array of veggies at most of our Farmers Markets now (Port Angeles, Port Townsend, Poulsbo, U-District, Ballard and new this year--Capitol Hill!) while other markets (Sequim and Kingston) have closed for the season.

Art of Pie at Nash's

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.

 

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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.

 

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Fall is in the air!  Love this vote for a new Crayola color: October! Besides drinking in the fall colors here's a quick trip of what's happening around the LOOP! As you'll see there's PLENTY to eat, see and do!  Enjoy!   Hot off the Crab pot! Updated Cooking Demo line-up for this weekendsDungeness Crab & Seafood Festival. OCL is drooling to emcee this great line-up: SATURDAY  

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  Finnriver

Kathy Lytle of Lytle Seafoods Oyster Shack shares this recipe for the "Best Ever for Salmon!"  (Of course they recommend that you "Come and See Us" for their "still doin' the wild thing":  Alaskan Copper River Salmon and local caught Sturgeon, King Salmon.

Pistachio Salmon 

Kim Roberts of Westport Winery shares this seasonal recipe from the coast.  Adding this tip:

"Best paired with Willapa White — Pinot Gris -- or Riesling while listening to 'Wanted: Dead or Alive by Bon Jovi' "

 

Crab Cakes

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.

We're happy to share this reprint of "Living On the Peninsula" featuring Marrowstone Vineyards. Enjoy the read as you prepare you Culinary Adventure visit to the Olympic Culinary Loop!   Read the rest of the story here!  

Harvest times may vary due to weather conditions. Call farmers/producers to verify crop availability.  Fruits, Nuts & Berries  | Herbs  |  Vegetables  |  Animal Products

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:

 Hama Hama Oysters

Olympic Culinary Loop's fav Travel Writer, Sue Frause , recently raved about her stay at OCL's Ravenscroft Inn. Read all about it and then book your next Port Townsend "basecamp" adventure at this lovely - foodie friendly - B&B! "As often as I visit Port Townsend, I never tire of the waterfront town on the Olympic Peninsula. Fortunately, it's just a ferry ride away from my home on Whidbey Island. So whether it's a day trip to catch lunch and a movie at the Rose Theatre or spending the weekend, I'm a happy traveler. Good restaurants, shops, museums and outdoor activities never leave me wondering what to do. 

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

     "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  

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  

  Rediviva

  Kokopelli Grill

  Finnriver

Drool-worthy news! Accomplished travel writer Sue Frause, @suefrause, toured the LOOP last as part of Spring Olympic Culinary Loop's educational gathering in Shelton. She toured the eastern edge of the LOOP, visiting nearly a dozen OCL member locations from Port Townsend to Kamilche. Of all the delicious stories and sights she featured: Chimacum Corner Farmstand, Quilcene Village Store, Geoduck Restaurant & Lounge, Hama Hama Seafood, Finnriver, Fireside Restaurant at The Resort at Port Ludlow Read the full article and enjoy as you get your own Culinary Adventure Map and plan your own Olympic taste tour today!    

The LOOP is Springing full of fresh Easter color and tastes. From big Easter Brunches to super spring specials, you will be a happy Bunny when you hop all over the Olympic Culinary Loop this Easter!        

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Fort Worden

 Nourish Sequim

The Resort at Port Ludlow

   Elevated Ice Cream Co. & Candy Shop

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. 

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    Alderbrook Resort and Spa

Celebrate Easter with a delightful brunch! The Easter Bunny will be making appearances throughout the day-in particular at our Easter egg hunt and family photos!

  Port Townsend Chocolate Company

Many Bunnies, Chicks and Ducks looking for new homes!! The solid chocolate kind of course. We also have foil wrapped eggs - perfect for baskets or that annual Easter egg hunt. Happy Easter PT!!! Come in and fill your baskets with our artisan chocolates.                              

 Stottle Winery

Looking for something to do this weekend? The Stottle Tasting Room in Hoodsport will be open 11am - 5pm Friday, Saturday, and Sunday. Stottle Winery in Lacey will be open 12-6pm Friday & Saturday. Come join us!  

  Brinnon, Washington: The 'Heart of the Hood'

Bring the kids to your Quilcene Fire Station on Saturday at 2:00pm for an Easter Egg Hunt. Be there a little early so they don't miss out.                              

 Pumpkin Patch Sequim

The 35th Annual Newsradio 1450 KONP Easter Egg Hunt at the Pumpkin Patch Sequim April 19th registration at 8:30am Kids under 8 years old Over 4,000 eggs!! Lots of Toys and Prizes!  Harbinger Winery Easter Egg Hunt tonight at Harbinger! Come join the fun from 5-7 and be a kid again! There are prizes in every egg!  

[caption id="" align="alignleft" width="120"] Don & Vicki of Camaraderie Cellars[/caption] Meet Don & Vicki of Camaraderie Cellars! View their brief video postcard:   http://youtu.be/Dc8LtDkD8wc Camaraderie Cellars quiz: (Tip: simply cut-n-paste questions into Message box, add your answers and press SUBMIT. Good luck!)

1.  Story behind the name Camaraderie?
2.  Most people tell time in years, Don instead counts what?
3.  Besides grapes what other art form shows-off Don's talents?

[bestwebsoft_contact_form] Personalities Around the LOOP is a series of video postcards highlighting some of the unique people that make-up the delicious Culinary Adventure found all around the Olympic Culinary Loop!

The excuse to enjoy a great meal is here! Head to the Olympic Culinary Loop to dine in Valentine style this month.  But hurry! Many of the delicious offerings are limited and most require RSVP's. Enjoy these great culinary experiences with someone special!  

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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!!

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 Nourish Sequim   

You don't want to miss out on this romance inspired day at Nourish!

Make your reservations now! 797-1480

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Blondies Plate

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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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 1^st.  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.”

  Meet Michael Cavett of Fairwinds Winery! View Michael's brief video postcard:   http://youtu.be/c-YdldtEUng   Michael at Fairwinds quiz: (Tip: simply cut-n-paste questions into Message box, add your answers and press SUBMIT. Good luck!)

1.  Story behind the name Fairwinds?
2.  How many years has Fairwinds been in business?
3.  What's Michael's advice for the east-side grape growers?

[bestwebsoft_contact_form] Personalities Around the LOOP is a series of video postcards highlighting some of the unique people that make-up the delicious Culinary Adventure found all around the Olympic Culinary Loop!

[caption id="attachment_1473" align="alignleft" width="210"] Dave of Harbinger Winery[/caption] Meet Dave of Harbinger Winery! Video Dave's brief video postcard: http://youtu.be/mnp9bHT1O-U Answer the 3 content quiz questions below in the MESSAGE box and be entered to win an OCL  prize package drawn at random from all correct "Personalities Around the LOOP" entries.   Dave at Harbinger quiz: (Tip: simply cut-n-paste questions into Message box, add your answers and press SUBMIT. Good luck!)

1.  Story behind the name Harbinger? (Hint!)
2.  Wine won Best In Show at Sunset Magazine Wine Competition?
3.  Piece of equipment being borrowed-back?

[bestwebsoft_contact_form] Personalities Around the LOOP is a series of video postcards highlighting some of the unique people that make-up the delicious Culinary Adventure found all around the Olympic Culinary Loop!

Itinerary: Take a bite out of the Olympic Culinary Loop! Travel the LOOP in 3, 4 or more daily bites. Or take your time and discover more seasonal treasures and tastes around every turn.  To whet your appetite for adventure you can follow this sample itinerary, reverse the order, or make up your own… the delicious discoveries are endless. Visit www.OlympicCulinaryLoop.com for current events and additional Culinary Adventure ideas.   Whet your appetite with this Jefferson County culinary sampler: Jefferson Go: Quilcene, Port Ludlow, Chimacum, Port Townsend Ferry to additional adventure! See: Trendy neon signs and organic goodies in a timber town, Quilcene Village Store and Gas, Quilcene www.quilcenevillagestore.com, 360- 765-0090, or the hippest place to strut your Carharts at Chimacum Corner Farmstand,  http://chimacumcorner.com, Chimacum, 360-732-0107 Do: Finnriver Farm apples and Dented Buoy pizza Chimacum, WA www.finnriver.com , 360-732-4337, 360-732-4084 Or we dare you not to say "Cheese!"" at Mt. Townsend Creamery, Port Townsend, www.mttownsendcreamery.com , 360-379-0895 Dine: With the strangest hats on your head and the best tastes in your mouth - Ajax Café, Port Hadlock, www.ajaxcafe.com , 360-385-3450 Or succumb to the freshest Ice Cream & Chocolates at Elevated Ice Cream Co., Port Townsend, www.elevatedicecream.com,  360-385-1156 Stay: In the lap of luxury at The Port Ludlow Inn and Resort, Port Ludlow www.portludlowresort.com , 360-437-7412 Ask: A local expert at Port Townsend Tourism, www.EnjoyPT.com , 360-385-2722

Itinerary: Take a bite out of the Olympic Culinary Loop! Travel the LOOP in 3, 4 or more daily bites. Or take your time and discover more seasonal treasures and tastes around every turn.  To whet your appetite for adventure you can follow this sample itinerary, reverse the order, or make up your own… the delicious discoveries are endless. Visit www.OlympicCulinaryLoop.com for current events and additional Culinary Adventure ideas.   Whet your appetite with this Clallam County culinary sampler: Clallam Go: Olympic National Park - Hurricane Ridge, Sol Duc, Lake Crescent, Port Angeles, Sequim’s farmland See: Your food grow at Nash's Organic Farm and Produce Store, Sequim, www.nashsorganicproduce.com , 360-681-6274 Do: Gourmet lunch fixin's at The Red Rooster Grocery, Sequim  www.theredroostergrocery.com , 360-681-2004 Or dine on bread alone - Pane d' Amore, Sequim  www.panedamore.com , 360-681-3280. Dine: Taste Twilight at Bella Italia, Port Angeles, www.bellaitaliapa.com  360-457-5442 Stay: Sol Duc Hot Spring Resort, Port Angeles, www.olympicnationalparks.com , 360-327-3583 Ask: A local expert at Olympic Peninsula Visitor Bureau, Port Angeles, WA www.olympicpeninsula.org , 1-800-942-4042

Itinerary: Take a bite out of the Olympic Culinary Loop! Travel the LOOP in 3, 4 or more daily bites. Or take your time and discover more seasonal treasures and tastes around every turn.  To whet your appetite for adventure you can follow this sample itinerary, reverse the order, or make up your own… the delicious discoveries are endless. Visit www.OlympicCulinaryLoop.com for current events and additional Culinary Adventure ideas.   Whet your appetite with this Gray's Harbor County culinary sampler:   Go: Lake Quinault, Moclips, Westport, through Hoquiam – Aberdeen along Washington’s wild coast See: Seastacks and stacks of sweet potato pancakes at the coast and Lake Quinault Lodge, Quinault, WA www.olympicnationalparks.com , 360-288-2900 Do: Razor clamming and sculpture gardens at Westport Winery, Aberdeen www.westportwines.com , 360-648-2224 Dine: Drink your grains, malt and juniper at Wishka River Distillery, Aberdeen,  www.wishkahriver.com , 360-612-4756 Or get great fresh fare, razor clam sausage and more at the Grays Harbor Framers Market, Hoquiam, WA www.ghpublicmarket.com , 360.538.9747 Stay: Overlooking Sunset Beach, Ocean Crest Resort, Moclips, http://oceancrestresort.com/, 360.276.4465 Ask: A local expert at Grays Harbor Tourism, Elma, WA www.visitgraysharbor.com , 800-621-9625