The LOOP is full of talented chefs and delicious dishes. Here we thank our Olympic Culinary Loop members for sharing some of their culinary secrets with us! ENJOY!
Don't limit your inner Cupid to a stale box of waxy chocolate. Plan a romantic trip to the Olympic Culinary Loop, where you'll find food, lodging and plenty of romantic activities awaiting! Here are some delicious offerings that will win your heart...
Valentine’s at the Fireside Restaurant in the Resort at Port Ludlow
The evening features our distinctive farm to table menu featuring “Dinner for Two” Items such as Chateaubriand, Rack of Andersen’s Ranch Lamb and Whole Maine Lobster, as well as Prix fix options prepared by the Resort’s Executive Chef Dan Ratigan. Thursday, February 14th through the following weekend Seating from 4:00 p.m. Dinner ~ Prices vary based on menu choices Optional wine pairing or choose from a curated wine list
Love is in the air! Instead of only one day of celebration, Nourish Sequim is going to extend the romance - and a reason for a date night - through the entire weekend, serving Valentine's specials until Sunday brunch!
Everyone is Irish as we lift a toast to good times all around the LOOP this St. Patrick's Day. Here are some places you won't want to miss!
|Canal Cookout at Union City Market|
|Taste the authentic larder of the Hood Canal at a pop-up, beach-side feast inside a historic marina at the Union City Market on the third of each month. Prepared by Alderbrook Resort & Spa'sculinary team, this month's Canal Cookout will take place on and will feature a Northwest-style Mardi Gras menu. Tickets are available for purchase online:|
The Olympic Culinary Loop has long celebrated the fruits of our regional pioneers of local, seasonal and sustainable passion and talent.
Consumers | Growers | Producers | Resturants
For our producers to better interface with buyers, we offer this centralized wholesale Fresh Sheet (Download DEMO May 2018 Hot Sheet).
Green Pea Shoots
Pisum sativum. Green Pea Shoots are a staff favorite. Unlike the other varieties of peas we carry, our Organic Green Pea is the most tentrilly and the sweetest. The tendrils add a unique texture while the stems have the same familiar crunch and sweet flavor of full grown peas.
Red Russian Kale
Check out this vibrant Kale Microgreen with a dark green leaves and varigated stems of pink, floral purple, and at times, bright red. Has a consitant flavor compared to other Kale microgreens: nutty and robust—similiar to mustard, only less spicy
Spicy Salad Mix
A flavorful and colorful combination of microgreens that grow well together Contains: Broccoli, Kale, Kohlrabi, Arugula, Red Cabbage & Southern Giant Mustard for an extra kick.
Radish microgreens are substantial and crunchy and taste exactly like radish. Makes a great addition to any salad, sandwich or garnish. Use sparingly for a radish accent.
Black Oil Sunflower
Sunflower micro greens are our all time favorite microgreen! They are large, substantial greens that are crunchy and have a pleasant nutty flavor. We love to use them as a base for any microgreens salad. They make and excellent snack and your kids will even try to sneak them! We recommend this as a staple of any crop or microgreens salad!
Working Girl White
Their Signature Blend of Chardonnay, Riesling and locally grown Madeleine Angevine… will ease the crankiness and stress of a long day. This “sassy little number” will surprise you — medium bodied, crisp, a floral blend that offers aromas of apples, tropical fruits & flavors of pears, sweet herbs and honey. Off-dry.
Kathy identifies with this character. Often seen wearing a hat due to “lazy hair day” syndrome, she enjoys the glass of wine or her favorite G&T with friends after a long day in the cellar.
Go Girl Red
A lush little number that is currently a Malbec Blend.
This “Spunky” wine is tamed by its sensuous, velvet finish. We’ve often said it has the power to turn a gunnysack into velvet!
The style of Working Girl Wines is soft and smooth, easy drinking without a lot of tannins and oak. It was made especially to express the fruit and the softness of Malbec.
Lovely fruity aromas drifts up from your glass as you swirl and sniff in anticipation.
Then with your first sip you taste bright racy fruit including black berries, sweet vanilla and smoke.
Rosé the Riveter
Rosé wines sometimes take a bum rap. There are different styles to every wine and grape. A true Rosé wine is crushed and the wine sits on the grapes skins for about 24 hours. This short contact with red grape skins gives the wine a rainbow of light red colors depending on the grape.
Our Rose is a blend of Lemberger and Syrah. It’s semi-sweet, and the little bit of sweetness is balanced by the natural acidity in the wine. The two compliment each other making this one of our favorite wines. We say this is our 5 o’clock wine… and we join our guests at the bar for a sip or three.
This wine presents a brilliant raspberry color and a nose full of red current, raspberry and cherry.
All this fruit explodes in the mouth with an evolution to the fullness and a perfect balance between acidity and a titch of sweetness. Long fruit finish.
Make sure Mom knows how special she is to you! Plan an extended weekend trip to the Olympic Culinary Loop, where you'll find food, lodging and plenty of activities that will make mom proud!
May Wine Tasting & Small Plates
May 18th, 6-9 pm Savory Faire Cafe will be hosting a wine tasting featuring four wines from Woodville Winery, Three of Cups. We will be offering small plates to pair with the wines. Beer and non alcohlic drinks will also be available.
Come by and chat with winery sales representative, Patty Quintana, about the winery and their new releases. Their wines will also be available for purchase for home as well.
Mother's Day Brunch Buffet
7 Cedars Brunch Buffet
$19.95 Brunch Buffet & Champagne
$12.95 Children 6-12
Children under 5 are Free
Dine on Kokopelli Grill's May Fresh Sheet
Sequim Bay “Blue Opals” Oysters
half dozen-17, full-32, On the half shell with cilantro citrus vodka granita Fresh Local Miso Glazed Black Cod 32 Marinated fire roasted, with organic sautéed greens.
Grilled Sockeye Salmon - 34, Cured lemon shitake mushroom cream sauce with grilled Belgian endive, lemon basil risotto cake and Nash's organic greens. Fresh Local Halibut Stuffed with Dungeness Crab - 39, Pan roasted served with jalapeño Poblano cream sauce.
Fresh Local Grilled Halibut - 36, Fresh mango salsa, lemon basil risotto cake and Nash's organic greens.
Filet Mignon 8oz 39 (top with 2 oz fresh Dungeness crab) 49, Fire grilled, topped with a manchego cheese compound butter.
Craft Cocktail Special Boulevardier with Makers Mark & Salish Sea Allspice Liqueur.
Candy's Sangria Special Moonshine Berry Sangria Wine Special Water Brook Melange WA White Blend glass 8 bottle 18 Dessert Special Cheesecake of the day 7
Join Us For Brunch
Robin Hood Village Resort now offers an all you can eat buffet style lunch on Saturdays and Sundays from 10 AM - 2 PM You can view our menu online.
Starting this spring, Robin Hood Village Resort will have an $18 brunch buffet from 10 A.M. to 2 P.M. on Saturdays & Sundays. Biscuits with house made sausage gravy, Monty Cristos and house smoked salmon are just a few of the food items that will be available. Orange juice, coffee and hot tea are included with brunch. We will also have 32 ounce pitchers of Bloody Marys, Screwdrivers and Mimosas for $15.
Celebrate Mom @ Spirits Grill at OAP
Mother's Day Brunch Buffet happening May 13th, from 10:00 am to 2:00 pm. We are harvesting from the OAP garden and all the fresh veggies and herbs are making their way into the kitchen and onto your plate.
The Timberhouse will be starting our summer hours the first week of May. We will be open Wednesday through Sunday from 11:00 AM to 8:00 PM and closed Monday and Tuesday from May through September. Cinco De Mayo Saturday, May 5th - Dinner Special - Cheese Enchiladas with Chicken Chile Verde, Spanish Rice and Refried Beans Mother's Day Sunday May 13th. Full Menu all Day.
Dinner Specials start at 2:00 PM.
Spring brings local produce. We will be featuring fresh, local organic items from Wildwood Farms as items become available. Red Sail Lettuce and Fresh Romaine have started. Alaskan Halibut is in season and should be available most weekends. Call ahead to make sure we have it available. Lunch and Dinner Specials change from week to week.
May Happenings at Nourish
Treat your Mom to brunch with us on Sunday May 13th! Nourish Sequim will be serving from 11:00 - 2:30 pm.
If you can't make it to Mother's Day Brunch, we will be hosting High Tea on Thursday May 17th from 3:00 - 5:00 pm. Tea is by reservation only so call or email us today!
We are very excited to welcome Eric and TeriAnne of Stringology back from their vacation! They will be performing their beautiful Django Reinhart inspired tunes for your enjoyment on Saturday May 19th starting at 6:00 pm
Don't forget to join us for Date Night every Thursday from 5:00 - 8:30 pm where you can choose from a 3- Course meal for just $22!
New Summer Hours and Events!
We're excited to announce our new Summer Hours, effective May 1st:
Port Townsend Winery Tasting Room, 2640 W Sims Wy
Sunday through Thursday 12p-7p
Friday and Saturday 12p-8p
Downtown Tasting Room, 215 Taylor St
7 days a week, 3p-9p
And visit us at our upcoming May events: Folk and Blues artist Steve Itterly live at the Winery!
Sister Speak Live at the Winery!
On Friday, May 18th at 6pm, Sister Speak will perform live on the winery patio! Come enjoy live tunes and fine wines, along with fresh oysters from Hama Hama Oysters! Hama Hama will be sellin' and shuckin' oysters from 5p-8p. The performance is free and all ages, we hope to see you there.
New Release Wines at Stottle Winery Tasting Room
Stottle Winery will be releasing our latest red wines from the stellar 2014 vintage throughout the month of May. Join us for a tasting of these rich, complex, and pleasing wines Friday - Sunday 11am - 5pm. 24180 Highway 101, Suite B, Hoodsport, WA. Ph: 360-877-2247
Barrels & Cases at Westport Winery
Up to ten guests can book a private tasting with Westport Winery winemaker Dana Roberts and select their favorite vintages served with cheese and chocolate in our new Barrel Room. The cost is $100 for the group. THOSE ATTENDING WILL RECEIVE AN EXTRA 5% OFF CASE PURCHASES. (Wine club members would receive 25% off each case of wine and non-wine club members would receive 15% off each case.) Barrels & Case is scheduled at the time of the guests' choice in coordination with the winemaker. For reservations call 360-648-2224.
Don't limit your inner Bunny to a basket of stale marshmallow chicks. Plan a spring trip to the Olympic Culinary Loop, where you'll find food, lodging and plenty of great activities awaiting!
We hope you will consider celebrating Easter (Sunday, April 1) with us in the Sea Glass Grill at Westport Winery Garden Resort. In addition to our wonderful breakfast menu (shown below) served daily from 8am to 11am we will offer our favorite champagne brunch selection from 8am to 7pm. This includes our homemade Cougar Gold quiche, soup, salad, or steak fries, a cornmeal biscuit with raspberry freezer jam, fresh OJ or champagne mimosa, and coffee or tea for 18.99.
Contact Kalaloch Lodge for details and join them for their “Annual Easter Egg Hunt “ At Kalaloch Lodge Sunday, At 10:00 a.m. on the lawn adjacent to the Mercantile
The Easter Bunny will be present at this event, Bring your camera for pictures!
After all the Eggs are found, Come and join us for Easter Brunch 11 a.m. – 3:30 p.m.
Sometimes we can tell a much better story with pictures than we can with words. Brunch at The Fireside, especially on Easter is one of those occasions where we wish there was such thing as scratch and sniff on our computer screens. The spread was phenomenal and we thoroughly enjoyed our afternoon with all of you!
Trust me, it was as good as it looks! The good news is that you don’t have to wait until next year to join us for such a delicious afternoon. We’re rolling out the red carpet for our Mother’s Day brunch and can’t wait to indulge again! Join us on Sunday May 11th from 11am to 3pm.
Reservations are highly encouraged– 360.437.7412
Sunday, April 1, 2018. The Commons at Fort Worden
Seating from 10am - 2pm. Adults $26 + tax | Ages 6-12 $18
Kids 5 & under eat FREE!
Start a new tradition this Easter and make lasting memories at Fort Worden.
Book your groups' reservation today! Call #360.344.4400 Ext. 304.
Serving traditional Easter Dinner, Sunday April 1st from
1pm-close - call for reservations 360-963-2428
April 1 from 10:00 am to 2:00 pm. Reservations recommended.
Join us for our annual Hood Canal Easter tradition. Brunch will be served from 8AM-2:00PM in our Restaurant and
is $55 for adults & $16 for children 10 & under (MENU).
Egg Hunt for kids ages 6-10 will be on our cottage lawn and for kids 5 & under will be on our waterfront lawn. The egg hunt begins at 1PM and concludes once all eggs are found.
We will be serving Easter dinner from 11:30 am -3:00 pm! Make your reservations today!
call (360) 797-1480
Join Olympic Culinary Loop members in remembering and giving thanks for the hard work and ultimate sacrifices made so that we may enjoy another Memorial Day all around the LOOP. Be sure to raise a toast of remembrance at these Olympic Culinary Loop events: