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Taste of NW Culinary Cruise with Puget Sound Express

Address: 227 Jackson Street Port Townsend, Washington 98368
Phone Number: 360-385-5288

Explore the Salish Sea through the eyes of a chef.  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 historic Fort Worden (April 20-22, 2018) and 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.

This cruise is limited to 15 participants.

Highlights Include:

  • Gourmet meals for breakfast, lunch, and dinner
  • Cooking classes with Diane LaVonne, of Seattle’s Urban Cooking School “Diane’s Market Kitchen”
  • Cruising tours of Penn Cove Mussels and Dungeness Wildlife Refuge
  • Breath-taking views of the Olympic Peninsula and Cascades
  • Evenings in Port Townsend, dubbed the “Paris of the Pacific Northwest” by Sunset Magazine

Your Guide – Chef Diane LaVonne

Diane LaVonne is a unique combination of conventional learning and life experience, all of which she offers to her guests at Diane’s Market Kitchen. This UNM-educated anthropologist/historian Midwesterener has lived a number of iterations in her 60+ years. Growing up in Minnesota with dairy farmer grandparents and spending much time on their small farm in the 50’s, she learned the lessons of self -reliance and respect for the animals and the farmland that supported them.

Since she opened Diane’s Market Kitchen in 2006, she has been a conservation education partner with the Seattle Aquarium. If it is not sustainable and responsibly raised or harvested, the fish and seafood do not come into the kitchen. In October 2008, she partnered with her friend Sushi Chef Phillip Hensyel and the Seattle Aquarium to kick-off the release of the new Seafood Watch card designed for Sushi.

Diane’s vision and energy make her experiences memorable and enriching. Her expertise and your presence will help you experience the connections with food and each other that characterize her philosophy and “inhabit” her Kitchen. And, it is the kind of experience that travels well, enabling you to share with others at home.


(Subject to change)

Day 1: Your culinary adventure begins at 11:30am in Edmonds, WA, where we’ll board the Glacier Spirit. Heading north, we’ll arrive in Penn Cove to the oldest and largest mussel farm in the United States, Penn Cove Shellfish. While there, we’ll pull our lunch almost directly from the sea. After a lunch of Penn Cove Mussels, fresh-baked bread, and house-made Caesar Salad, we will cruise to our home base for the journey, Fort Worden (April) or Ravenscroft Inn (October) in Port Townsend, Washington’s Victorian Seaport and Arts Community.

For dinner, Chef Diane will conduct a cooking demonstration while preparing the evening meal:

  • Assorted Bruschetta – caponata, pesto
  • Homemade Linguine with Heirloom tomato sauce
  • Spinach salad with Garlicy Parmesan Dressing
  • Stone Fruit Cobbler with Ginger Biscuit

The night is yours to enjoy in Port Townsend.

Day 2: We’ll wake up to an amazing gourmet breakfast, after which, we’ll stop by the Port Townsend Farmer’s Market – the most celebrated small-town farmer’s market in the state –  before hopping on the Glacier Spirit to seek an encounter with the Salish Sea’s amazing killer whales or humpback whales. While onboard, we will enjoy a warming lunch of lentil and sausage soup before returning to Port Townsend.

The Glacier Spirit departing Port Townsend

For dinner, Chef Diane will conduct a cooking demonstration while preparing the evening meal:

  • Mushroom and Onion Tart
  • Seared King Salmon with Tangy Plum Sauce and Roasted Vegetables
  • Artisan Cheese Plate with Honey and Diane’s Crabapple Hot Pepper Jelly
  • Bourbon Scented Pumpkin Pie

Once again, the night awaits you in Port Townsend.

Day 3: After a gourmet breakfast, we will board the Glacier Spirit for a journey to the Dungeness Spit – home to the famous Dungeness Crab. Speaking of crab, we’ll enjoy a robust feast of the luxurious crustacean onboard before making our way back to Edmonds.


  • 2 Breakfasts
  • 3 lunches
  • 2 dinners
  • 2 cooking demonstrations
  • Accommodations at Fort Worden (April) / Ravenscroft Inn (October)

Wines hand-selected by Diane will be available for purchase.

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