Don't miss NOAA's "Get Into Your Sanctuary Cooking demo presentation" Facebook Watch Party on Saturday, August 1 at 2 pm PT (shared on our Facebook page, as it's broadcast live on the on NOAA Office of National Marine Sanctuaries Facebook page
Chef Ron will be joined by the Olympic Culinary Loop for a virtual cooking demo of Ron's prizing winning Olympic Peninsula Seafood Chowder!
For our 10th Anniversary Celebration, we conducted a year-long press tour in pursuit of identifying – and tasting - the quintessential Olympic Peninsula Chowder.
No longer will Pacific Northwest minded foodies be limited in their ordering of chowders named “New England”, “Manhattan” or seafood Cioppino hailing from San Francisco or Jambalaya influenced from Louisiana. Once crowned, the winning Olympic Peninsula Chowder is destined to be on menus, and taste buds, from coast-to-coast.
Might your recipe or key ingredient be part of the soon-to-be-celebrated Olympic Peninsula Chowder?
Objective: As delicious as it is, we didn’t want yet another Olympic Peninsula version of classic New England or Manhattan Clam Chowders. We all know that when prepared with our native coastal Razor Clams and/or Geoducks, and Ozette Potatoes our chefs can locally source and serve up the best version of those creamy white classics.
The Olympic Peninsula Seafood Chowder has its own flavor profile
that is just as unique as this place we call home!
All year we slurped and wondered if THE Official Olympic Peninsula Seafood Chowder would feature Geoduck or Razor Clams, Salmon, Spotted Shrimp, Oysters, Mussels, Crab or? Will it have a base inspired by local hard cider, creamery fresh cheese or?
We have traveled the LOOP hosting qualifying tasting events throughout the year. Local winners advanced to the grand event in Port Angeles (October 13) where the newly crowned Olympic Peninsula Chowder was identified by a panel of judges, scoring each entry on merits of:
- Taste & Visual Appeal - is the Recipe balanced in flavor, aroma, taste, and texture? How might this recipe present on a plate, bowl or dish? (50 points max).
- Creativity & Inventiveness - is the Recipe original? How has the Recipe reflected the Olympic Peninsula’s coastal cuisine and theme? (25 points max)
- Popularity Vote – How might this recipe be received from the dining public? Will they choose this Chowder from a menu also listing more traditional New England, Manhattan Chowders, or Cioppino or Jambalaya offerings? (25 points max)
The winning chowder was first identified as the winner of the March Ocean Shores Razor Clam and Seafood's winner.
Earlier during the big October 13th day, this Chef's same chowder slurped up honors by winning the Dungeness Crab & Seafood Festival's Capt. Joseph House Foundation's "Peoples" and "Professional" judging categories.
The Chef of our Official Olympic Peninsula Seafood Chowder is Chef ("Captain") Ronald Wisner of Moclip's Ocean Crest Resort - who presented an Olympic Peninsula seafood chowder with Razor Clams, Crab, and Shrimp. Judges award Chef Wisner a total of 375 of 400 possible points.
As one judge, well stated; "Any, and all, of these five finalists would deliciously represent our Olympic Coast Cusine. We simply couldn't go wrong with any of them!"
We agree! We invite restaurants and home cooks alike to download the recipe and cook up a bowl of THE Official Olympic Peninsula Seafood Chowder. And we encourage diners to ask their local restaurant to add THE Official Olympic Peninsula Seafood Chowder to their menus, thanks to Chef Ronald Wisner. Enjoy!