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The Olympic Culinary Loop has rustled up a special selection of holiday recipes to share with our "Taste Tourists". 

Through the years we've been the recipients of creative holiday drinks featuring libations from our local wineries, cideries, and distilleries. And plenty of famous Olympic Coastal Seafood is featured in everything from Big Game appetizers, to warm and savory soups and entrees. We hope you'll save room for dessert as we have a sampling of sweets too! 

Or maybe cookies from one of our bakeries... or discover a NEW favorite holiday dish to serve and share this time of year.


The Best Blackberry Pie ever! Kate McDermott - Art of the Pie®

Shared by James Beard cookbook finalist - Art of the Pie® - Kate McDermott, live on the Olympic Culinary Loop's CrabFest Chef's Cooking Demo Stage

where she offered culinary encouragement that "Nobody and ONLY eat seafood! We have to balance our diet with a slice of pie!"

Here is the Best Blackberry Pie Ever recipe she shared on stage, along with the back story of how it was inspired.

In late 2007, I was asked by Saveur Magazine if I might share my Blackberry Pie recipe to be included in The Saveur 10th Annual 100 that was published in February of 2008. Saveur calls that issue their “favorite foods, restaurants, drinks, people, places, and things.” So, believe you me, it was a very big deal and a great honor for me to be included.

The picture of my pie was the magazine’s centerfold…

Best Blackberry Pie Ever

You can taste and smell the blackberry briar in this pie.
Prep Time1 hr
Cook Time50 mins
Total Time1 hr 50 mins
Course: Sweet Pie
Cuisine: American

 Servings: 8

 Author: Kate McDermott-Art of the Pie®


  • 2 1/2 cups plus 1/3 cup flour
  • 9 tbsp.cold butter cut into 8 pieces
  • 8 tbsp. cold rendered leaf lard cut into 8 pieces
  • 1 tsp. kosher salt
  • 6 cups about 1 1/2 lbs blackberries
  • 3/4 cups plus 2 tbsp. sugar
  • 2 tsp. fresh lemon juice
  • A very small grating of nutmeg
  • 1/2 tsp. lemon zest
  • 1 egg white


  • Put 2 1/2 cups flour, 8 tbsp. butter, lard, and half of the salt into a large bowl. Using your fingers, blend together until mixture resembles a coarse meal. Sprinkle 10 tbsp. ice-cold water over the mixture; stir gently with a fork until dough comes together. Halve dough; from it into 2 thick discs (my original notes to them called them "chubby" discs), each about 5" wide. Wrap disks separately in plastic wrap; refrigerate for 1 hour.
  • Unwrap 1 dough disk; transfer it to a well-floured surface. Whack it with a rolling pin several times to flatten it out; turn it over and repeat. Roll out dough to form an 11" circle; transfer it to a 9" deep-dish pie pan. (If dough tears and needs mending, dab a little water where it requires patching and "glue" on a piece of dough.) Cover with plastic wrap and refrigerate.
  • Arrange a baking sheet on lower rack of oven; heat to 425F. Put berries, 3/4 cup sugar, lemon juice, zest, nutmeg, remaining flour, and salt into a bowl. Using a wooden spoon, mash gently to make a textured filling; pour into chilled crust; dot with remaining butter; set aside.
  • Beat egg white and 1 tbsp. water together in a bowl; set aside. Roll out remaining dough disk into an 11" circle; cut into 3/4"-wide strips. Arrange strips over pie in a lattice pattern; trim excess dough and crimp edges of pie. Brush crust with egg mixture; sprinkle with remaining sugar. Bake on the middle rack of the oven until crust is just golden, about 15 minutes. Reduce heat to 350F; bake until golden brown and bubbling, about 30 minutes more. Let cool before serving.



In the Fall of 2007 Liz Pearson, Saveur Magazine's kitchen director, emailed these words to Kate after she tested her recipe out..."I can't get over the crust--it's certainly the best one we've ever tested in the kitchen. It will also be the one I use at home from now on! It's rare that we receive recipes that are so delicious and accurate on the first try. I can't thank you enough, Kate!"

Chef Dan’s Cranberry Relish - From the Inn at Port Ludlow kitchen to yours!

Port Ludlow's Chef Dan’s Cranberry Relish is SOOOO popular, (they sold out Thanksgiving 2015 with over 200 lucky guests!),  he's been kind enough to share this recipe cranberryrelishIngredients:

  • 1 pound fresh cranberries
  • 2 oranges – zest and save the juice
  • 1 cinnamon stick
  • 2 whole cloves Olive oil
  • 2 cups sugar

Directions: Combine cranberries, orange zest, cinnamon stick, cloves and toss well in olive oil.

Coat entire mixture with sugar. Place mixture on a sheet pan and roast at 450 degrees for 10 minutes. Scrape mixture into a bowl.

Squeeze orange juice over the mixture and serve.

Yum! Better yet, let Chef Dan cook for you!

Book your next year-round feast at the Resort's Fireside Restaurant

Fall into a BOUNTY of Olympic Culinary Loop YUM!

Mushrooms, Oktoberfest, Asian Pear "affair", Farm-Fresh Comfort Meals at the Fireside, Oh My!

Join Chef Dan and his Resort at Port Ludlow Fireside Restaurant culinary team every Wednesday at the Fireside from 4pm - 7pm for locally sourced ingredients prepared just like Mom did!

Don't miss a single October "Fresh Sheet" opportunity and delicious detail


And be amongst the first to learn of all the Yummy News by signing up to receive the Monthly OCL Fresh Sheet right in your inbox.


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a monthly eNewsletter by Olympic Culinary loop

One Weekend - Two Delicious Culinary Festivals

Don't miss these two great Olympic Peninsula Culinary festivals October 7-9

Sip and Savor the bounty of the Olympic Peninsula the whole weekend of October 7 - 9.

Consider base camping and $avings at Old Alcohol Plant and 7 Cedars so you can experience both Apple and Cider Fest AND Dungeness Seafood & Crab Festivals.

Apple and Cider include tastings at: Finnriver, Alpenfire, Eaglemount and more.

  • 3-cider presses
  • Mini Golf in the orchard
  • Bon Fire hosted by Aragorn
  • Epic live music - and more.

There will be an afterparty at Propolis with Captain Peacock, Hook! and others!

And on Sunday Finnriver will host a World Apple Day full of festivities!


CrabFest features:

CrabFest is held outside and is spread out on 3 open acres of Port Angeles waterfront including the city pier. We have several areas under cover but open, with lots of “natural” airflow.

It’s not just about the food! There’s plenty of other fun to be had during the festival. The Grab-a-Crab Derby is fun for kids of all ages — even if you’re only spectating! You’ll find great music at the First Fed Crab Central Pavilion. Over 75 craft, merchant, sponsor, nonprofit and food booths on City Pier, and more.

First Fed Bank Crab Central Pavilion is where you’ll find our old-fashioned crab dinner complete with large kettles of crab – fresh caught in local waters, brought live to the festival and served with fresh corn and coleslaw.

Check out the 7 Cedars Crab & Cider Fest Hotel package!

• One Night's Accommodation
• Two Featured Crab Dinners at The Dungeness Crab & Seafood Festival in Port Angeles, WA
• 10% Off Merchandise at The Dungeness Crab & Seafood Festival
• Northwest Cider Sampler at one of our 7 Cedars' Dining Venues
• Self-Guided Tour/Access to the Olympic Peninsula Apple & Cider Festival in Chimacum, WA
• Shuttle Service Available (reservations must be made in advance)
Book online at or by phone: 360.683.7777

N. Olympic Peninsula now requiring proof of full vaccination for indoor restaurant and bar service

Proof of vaccination is required to enter N. Olympic Peninsula restaurants bars starting Saturday, Sept. 4
Please do your part to help make this successful and sustainable.
Clallam and Jefferson County businesses are invited to download and display the attached info posters created with the help of the WA Hospitality Association

Olympic Coast seafood is prized all around the world.

From native salmon to Dungeness crab, and shellfish - ranging from delicate calms, buttery or brine mussels and oysters, to the enormous Geoduck - our waters serve up a bountiful meal of delicious seafood to a hungry globe.
However, it isn't without cost and concern. OA (Ocean Acidification) is just now being understood by scientists, and all early indications are that it's a deadly component to Red Tide and other climate-related climates of our coasts.
NOAA's Olympic Coast National Marine Sanctuary has been recently designated as a sentinel site for the study of OA and its impacts on Olympic Coast seafood. 
Why is it a concern? Climate change emerged in recent decades as a theory and is now a broadly acknowledged phenomenon with impacts demonstrated around the world.  In recent years, shellfish growers in Washington state have needed to develop monitoring and treatment practices to avoid spawning failures that have been linked to the periodic upwelling of more acidic ocean waters. In the not-so-distant future, climate change is projected to profoundly impact coastal and marine ecosystems on a global scale, with anticipated effects on water quality, sea level, temperature, storm intensity, and current patterns.
COVID contributes to seafood shortages - A recent Bloomberg News article  titled "No Crabs, No Scallops: Seafood Is Vanishing From Menus in U.S." served up the post COVID problem succinctly;
"Just like in dozens of other overwhelmed industries in the booming economy, there are any number of factors causing the shortages and price spikes: The ports are congested; there aren’t enough fishermen; there aren’t enough truck drivers; demand for seafood at restaurants is soaring."
However, thanks to collaborative partnerships and simple - hard - work, area restaurants and regional festivals such as the Dungeness Seafood and Crab Festival are well-positioned to avoid national challenges regarding seafood’s disappearance from restaurant menus due to soaring wholesale costs attributed to COVID-related port congestion, a lack of fishermen and other shortages, CrabFest is connected directly to local fishermen and suppliers with their own dedicated crab boats. Assuring visitors to this Annual Fest (October, 8-10, 2021 along the Port Angeles waterfront) that there will be fresh whole Dungeness Crab from Hightide SeafoodHama Hama Oysters, sourced using their own 5-generations of tide flats served raw and BBQ. And additional oysters from Taylor Shellfish Farms, growing Northwest oysters since the 1890’s, and MORE! 
For over a decade the Olympic Culinary Loop ( has celebrated the Olympic Peninsula's sustainable and locally grown and harvested fruits, vegetables, herbs and berries, locally hunted game, bountiful local sea fare, and handcrafted local wines offer farm-to-table experiences with a unique sense of place. 

Prepared with reverence for the local history and culture, fresh Olympic Coast Cuisine is best enjoyed amid the beautiful scenery that surrounds the Olympic Culinary Loop.

While these are trying times, the 'LOOP' remains a delicious destination for authentic seafood. We invite you to explore and taste what the Olympic Coast offers as you Eat Local First - Olympic Peninsula!

A call to cultivate Kindness and Respect as we travel

Help "Pin The Peninsula" with SHARE... (and Care) 

Just as we value the rare sightings of wildlife - we are asking everyone to 'Pack Patience' and be respectful to the - equally rare sighting - when you walk into a well-staffed hotel, inn, B&B, restaurants - bars - food/beverage, shops, museums, tour operators, gas stations, etc.

Staffing shortages are causing operational challenges across the hospitality industry this summer, forcing many to limit services or hours of operations.

The reasons vary, but customer anger over masking requirements or service shortcomings have been sighted as contributing factors. (Leading OCL and other tourism and hospitality leaders around the state to offer up tips and trainings related to de-esclation techniques)

We want to "Pin the Peninsula" and SHARE... Respect (Elk), Patience (Blue Heron), Kindness (Olympic Marmot), and Joy (Orca) with both staff and visitors alike. Look for these buttons - even ask for your own button or sticker to wear - and remember to THANK the service staff who showed up for work today, as we all understand when doors are closes or services are limited due to adequate staffing.

Some of the root causes of this problem were ushered in with COVID-19; the realization that most hospitality industries are not pandemic proof, has resulted in many turning to farming or tech companies that have demonstrated fewer disruptions than hospitality. 

Some of the current causes pre-date COVID-19 and continue to be destructive viruses of their own making.  You've long heard the phrase "The Ugly American" depicting loud and oft-rude travelers expecting their native tongue and tastes will be found all around the globe. This attitude has been amplified as it has come home to roost domestically.

  • 'Their native tongue' has been traded for DEI and BLM tensions
  • Masking manners - or mandates - are too often drawing battle lines between visitors and owners
  • Service delays and supply storages go against our Uber-Amazon-Instant-NOW! expectations and temperaments.

Sure there are issues of salary equity and affordable housing that need to be addressed. Along with sustainable sweet spots related to cars on the roads, feet on the trails, and major climate considerations for our air and oceans. But we all need to start - simply - by becoming the best example of the change we want to see in this world.

That can start by striving to travel with a LNT (Leave No Trace) mindset. Followed by Love & Logic's mantra of being:

Respective | Responsibly | Trustworthy and | Fun to be Around or more playfully translated into SHARE... Respect | Patience | Kindness | and Joy with all.

What are your thoughts on this topic? Share in the conversation




Business Assistance Opportunities

Take advantage of these three business assistance opportunities



 Thanks to a grant from the Economic Development Administration’s CARES Act the North Olympic Development Council (NODC) is able to offer free technical assistance to help businesses develop or improve online marketing and e-commerce efforts to reach consumers!  

Services available include:

  • evaluation of your current online marketing strategies and platforms, including social media, business website, e-commerce site, and Google Local listing
  • practical, hands-on coaching and training
  • assistance in setting up social media accounts and planning content
  • development of new websites and/or e-commerce sites


These FREE services are available to existing restaurants and other culinary/hospitality businesses.

Contact Susan today - 

De-escalation - Resolution Tips & Resources

Working in partnership with hospitality pros across the state, Olympic Culinary Loop is pleased to offer an updated series of insights and techniques to help support your front-line workers when responding to customer complaints or requesting customer compliance. 

Nearly $15 million in small business assistance grants to help agriculture businesses and organizations in sectors that have been economically hurt due to COVD-19 pandemic

WSDA Relief and Recovery grants are now available thanks to a partnership with the Washington State Department of Commerce.  logo-horizontal-inverse[1]

Grants are available for small businesses in four sectors:

  • Shellfish growers
  • Farmers market organizations
  • Agritourism farms
  • Small breweries, cideries, wineries, and distilleries (dependent upon tap or tasting room sales).

Learn more and how to apply, online today!


Let Olympic Culinary Loop know if you have any questions