Don't drool as you read this "Delicious Destinations" article featured recently in the Port Townsend Leader
There may be more famous pilgrimages out there, but there sure aren’t any tastier
because, simply put, the Olympic Culinary Loop is the most delicious and diverse way to
experience the Olympic Peninsula.
Set your compass (and taste-buds) towards your next culinary adventure around the Olympic Culinary Loop!
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.
Thanks to Erin of Sip Northwest Magazine for sharing each savory step.
Chevy Chase Beach Cabins as your Culinary Basecamp!
Sips and tastes along the way at Finnriver, Chimacum Corner Farmstand, Alpenfire Cider, Port Townsend Vineyards, Fort Worden's Reveille at the Commons, Pane d'Amore and Finistère... (to name just a few!) YUM!
"Port Townsend, Chimacum, and the Olympic Culinary Loop have plenty more to offer, depending on any and all tastes." We couldn't agree more!
Read the full story here: https://sipnorthwest.com/taste-tour-travel-port-townsend/
While we would love to be open and share our wonderful event with you, in the interest of public safety, we are postponing Red Wine, Cider and Chocolate for this weekend (Feb. 7, 8 & 9). Unfortunately, the snow continues to pile up here on the Olympic Peninsula and another storm is expected.
The good news is that you will all be able to use your tickets NEXT weekend, February 16, 17, and 18.
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:
Chef Gabriel of Sequim's Alder Wood Bistro has always had a flair for wood-fired Northwest Cuisine. All you have to do is step into his restaurant and smell the YUM!
In his spare time, (insert sarcasm here), Gabriel is building a mobile pizza oven!
The pizza "stones" are so big they needed to be cast into 4 quarter-slabs, and kiln dried at 1000+ degrees Fahrenheit for 2 hours in order to strengthen the refractory concrete.
The pizza oven's dome roof is upcycled from an old propane tank!
But the creatively doesn't stop there.
With big collaborative thanks to John Pabst of Pacific Pantry for smoking and stuffing the house pepperoni made with Short's grass-fed beef, Nash's pork, star anise, fennel & anise seed and three kinds of chili pepper.
Gabriel and Jessica Schuenemann love creating delicious food for Alder Wood Bistro guests that is grown, raised and prepared with love from members of their community.
Thanks to everyone who helps make the Olympic Culinary Loop and the whole Olympic Peninsula such a delicious place!
They hope to see you soon!
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:
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.
A wonderfully delicious invitation to nibble your way across 50-miles of the Olympic's Strait of Juan de Fuca featured in the January 2018 issue of Upscale Living Magazine by travel writer Tracy Beard. Congratulations to these LOOP locations mentioned as "MUST" stops along the journey:
Don't drool on your screen while reading the full article!
Jess’s culinary masterpieces can be found every day at the Ocean Crest Resort along the North Beach of Grays Harbor. He also participates in many events around the state, including the always amazing and delicious . Each February (always held the last full weekend in February), 10 miles of chocolate dishes and drinks will stretch from Moclips to Copalis. Highlighted by cocktail throw-downs and chocoholics awards for food dishes – chocolate lovers will find themselves in awe at the amazing concoctions.
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.
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!
Long before the Pacific Northwest became known for producing table apples like the Red Delicious, it was cider apple country. Gnarly, feral fruits with strange names like Yarlington Mill and Brown Snout, cider apples are nearly inedible, but they provide just the right acid, tannin and aroma required to make complex, fine hard cider. These pioneer-era drinking-apples (which were a mainstay of a budding American nation) were all but wiped out by Prohibition. But spurred in part by Americans' thirst for all things gluten-free (roughly 30% of Americans are now shopping for products labeled "GF"), naturally-GF hard cider is swiftly staging its comeback in the country, and cider apples trees have begun to reclaim their place in northwest orchards.Read the rest of the 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:
There are some places so blissfully disconnected from the modern world that they seem to stand suspended in time. Lake Quinault Lodge is one such place - a grand and rustic lodge built in 1926 that welcomes guests with warmth, hospitality, and a sincere feeling of home-away-from-home comfort.
Take advantage of our Bed & Breakfast Package:
Check for availability today!
Slow down. Sip. Pause. Ponder. Smile. Sip again . . . at Tinderbox Coffee Roasters
The Lodges of Olympic National Park and Forest - Lake Crescent Lodge Restaurant has been designated a 3 Star Certified #Green Restaurant! They did this by implementing 77 steps in Six Environmental Categories: Energy, Water, Waste, Food, Disposables, and Chemicals. Learn more at http://bit.ly/1mnj58K
Dockside Grill on Sequim Bay - As I type this, Josh Souza is filleting FRESH HALIBUT from the Strait of Juan de Fuca (less than an hour old) for your meal at Dockside Grill. It doesn't get fresher than this!!
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!