Coastal Cuisine - Spring 2011

Coastal Cuisine –

An Olympic peninsula edible Adventure

supplement to the February 2, 2011 issue of the port townsend & Jefferson county leader

Coastal Cuisine ≈

editor’s note

Welcome to our first issue An

An Olympic peninsula edible Adventure February 2, 2011

2 editOr’s nOte How mussels, mendocino and a roast beef sandwich helped launch a magazine.

4 sOme liKe it HOtt Once a machinist, now a chile grower, port townsend’s charlie bodony smokes his peppers in the makah tribal style before grinding them into savory paprika.

8 FOOd FOr tHOuGHt Food as art: A conversation with chef Arran stark.

10 mise en plAce How to braise a French classic and short ribs with beer and black beans.

12 tHe KitcHen sinK Gadgets and tech for the gastronome: Olympic peninsula wineries featured in new iphone app.

12 mOvAble FeAst Olympic peninsula vintners team up with artisanal chocolatiers for an annual celebration of red wine and chocolate.

I

n the fall of 2007, I visited Mendocino, Calif., as part of a tasting trip to the Russian River Valley and Paso Robles. It was late October, and battleship gray clouds hugged the coastline like snarled clumps of steel wool.

The rain came down in a fine, drenching mist.

Despite the weather, I decided to wander on foot through Mendocino’s sleepy streets. Like a fool, however, I wore shorts and a light rain jacket, and within an hour, I was chilled to the core.

Needing food and a hot drink, I ducked inside a small grocery store and bought coffee and a roast beef sandwich from the deli counter. Upon exiting, I noticed a flyer on the wall. It stated that most deli ingredients and many items in the store came from farms or producers within 100 miles of the town. I looked at the sandwich again. The lettuce radiated a verdancy I hadn’t noticed before.

The coil of thickly sliced red onion glistened under a sheen of its own juices; it shimmered with purple electricity. The beef, layered into a plush mattress of medium-rare goodness, appeared fresh and perfectly prepared.

Sandwich and drink in hand, I jogged back to the car, cranked up the heater and drove to an overlook south of town. Once there, I ate and watched the tempest lash the coast. The storm was spectacular.

And the sandwich? Extraordinary.

I can still hear the crunch of the lettuce and feel the zesty red onion burst between my teeth. To this day, I’ve had no better beef outside of Argentina.

My Mendocino sandwich experience reaffirmed my belief in the profound pleasure derived from simple food prepared consciously and lovingly from local goods. Moreover, it underscored the power of what can be accomplished when a region’s residents and businesses make local agriculture and food production a priority – and all that from a simple sandwich.

When I arrived in Port Townsend last year, I experienced the Mendocino epiphany again – this time over a steaming bowl of local mussels and clams at Hudson Point Café. As I sat lost in the heady aromas of white wine, garlic and fresh shellfish, the parallels between the places became apparent, and the seeds for this magazine were sown.

With its cideries and wineries, bakeries, small farms, cheese makers, fish mongers, creameries, and local meat and fish, the Olympic Peninsula, and its coastal-inspired cuisine, has earned a place on the nation’s gastronomic map and sparked the idea for Coastal Cuisine: An Olympic Peninsula Edible Adventure, a quarterly magazine dedicated to celebrating the

14 tAstinG nOtes

indian food in port townsend, bite of Grays Harbor, Fifth Annual Ocean shores razor clam Festival, Westport crab races and the northwest Wine & cheese tour ... all that’s hot and happening on the peninsula.

With roots in the slow-food movement and capitalizing on the bounty of the region, area chefs have created a signature cuisine that excites locals and draws visitors seeking regional dining experiences.

Artisanal bakers and cheese makers also produce savory products, and area winemakers are bottling exciting vintages using Old World varietals that thrive in the region’s maritime climate. In 2007, area farmers, fishers and restaurateurs created the Olympic Culinary Loop – a group dedicated to drawing culinary tourists to the peninsula and helping area producers get their goods to local markets. The fruits of all their labors remind us of why we’re lucky to live here and it’s what keeps visitors coming back.

With its focus on food and drink, Coastal Cuisine will tell the stories of the restaurateurs, winemakers, cheese mongers, small farmers, artisans and fishermen who live here. It is a magazine dedicated to capturing the synergy between people, food and place – from the blackberry patch and small vineyard to the oyster bed and salmon stream, to the bakery, festival and farmers’ market.

Welcome to our inaugural issue.

James Robinson

≈

Hot toddies to warm the soul.

14 tHe disH

verve of dining and living on Washington’s Olympic Peninsula.

Coastal Cuisine: an olympic Peninsula edible adventure publisHer scott Wilson swilson@ptleader.com

On tHe cOver: Arran stark works his magic at undertown coffee and Wine bar. photo by James robinson editOr James robinson jrobinson@ptleader.com AdvertisinG directOr sara radka sradka@ptleader.com

2 ❘ February 2011 ❘ Coastal Cuisine: An Olympic peninsulA edible Adventure

desiGn & lAyOut marian roh mroh@ptleader.com pHOtOGrApHers Allison Arthur catherine Kapp steve mullensky James robinson

cOntAct the port townsend & Jefferson county leader 226 Adams street port townsend, WA 98368 360.385.2900 ptleader.com

Writers Allison Arthur catherine Kapp James robinson scott Wilson the port townsend & Jefferson county leader

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www.sweetlaurette.com Coastal Cuisine: An Olympic peninsulA edible Adventure ❘ February 2011 ❘ 3

‘Some Like It Hott’ on the Olympic Peninsula Northwest chefs spice it up with Port Townsend paprika

C

harlie Bodony remembers the first moment Zephyr Paquette of Elliott Bay Café savored his homegrown, alderwood-smoked Some Like It Hott paprika.

“She opened the bottle of Piment and said, ‘Cherry ice cream.’

to pursue chiles full-time. An unemployment assistance program kicked in and because he had a business license he was eligible for a program that paid for him to take classes through Peninsula College and write a business plan.

That helped him grow the business.

“Cherry ice cream with my Piment d’Espelete. Oh my God. Wheew.”

It’s a creation that has been on the café’s menu ever since that day back in July.

Although growing peppers isn’t unusual on the peninsula or in Washington, turning peppers into paprika is unheard of in this mossloving neck of the woods.

Bodony lives for those “aha” moments when people take in the heady paprika, crafted from poblano, jalapeño, diavoletto and other chile peppers he grows, slices, smokes, dries, grinds, blends and packages in Port Townsend.

“The rain shadow makes it possible to do here. We have 30 percent more sun than the rest of the Seattle area, and that makes a huge difference,” he said. “I don’t know anyone who makes paprika this side of New Mexico.”

More than almost anything, except maybe driving the Magic Bus in Port Townsend’s Kinetic Skulpture Race, Bodony loves watching the wheels of culinary imagination turn. His sure do.

Bodony is known for many things, including the famous kinetic bus and his pork tenderloin recipe, which he shares with anyone who asks. He’s also becoming synonymous with hot fudge, fudge that’s been infused with a bit of diavoletto and a pinch of paprika.

His paprika.

“You can use it in eggs, rice, polenta, soup, salad dressing, barbecue, any place that you would use salt and pepper you can substitute this, and it’s a whole new ball game. All bets are off.”

On the chilly peninsula Growing peppers was a hobby for Bodony until 2007, when the economy declined. After losing his job as a machinist at the Port Townsend Foundry, he decided

First, his nine varieties of peppers have to grow, from seed, some of which come from the worldfamous PepperGal in Texas, although he also has acquired seeds from friends such as Christine Manzoni, who picked up diavoletto seeds for him when she was in Italy. After seeds, the next ingredient is hot weather.

And for that, enter, what Bodony calls “Costa Rica” – a 18-by-36foot cold frame greenhouse on Bodony’s property off Hastings Avenue. On a mild spring day it can get up to 89 degrees inside “Costa Rica.” On a summer day, the temperature approaches 115.

Then, the peppers are really happy, Bodony says of his plants, which he also calls his “children.”

Breathe in. The aroma of growing peppers fills your lungs and covers you like you’ve stepped into a steamy green jungle.

In 2009, Bodony boasted he was able to harvest an average of 20

Peppers are yellow, green and red before being dried, roasted and ground into paprika.

Photos by Allison Arthur pounds of chiles from every one of his plants, and that all added up to 550 pounds. His goal for 2010 was 600 pounds of chiles. Aphids ate some of his jalapeños, so he ended up having to purchase some from other farmers.

From those 500 to 600 pounds of chiles, Bodony estimates he loses about 92 percent of the bulk to dehydration. The drying and smoking process reduces the pepper harvest to about 40 to 50 pounds.

A few yards east of “Costa Rica” is a red garden shed that serves as a commercial kitchen, where Charlie cuts and dries his chile peppers.

Next to the shed is a homemade outside smoker that consumes about a half a cord of wet, green alderwood every summer. The smoker is where the fresh chile

4 ❘ February 2011 ❘ Coastal Cuisine: An Olympic Peninsula Edible Adventure

See paprika, Page 6▼

After drying, peppers are roasted in a homemade smoker that is fueled by alderwood.

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Coastal Cuisine: An Olympic Peninsula Edible AdventurE ❘ February 2011 ❘ 5

Paprika: From ‘Costa Rica’ to market ▼Continued from page 4

peppers “sweat it out” for about 12 hours.

“I’m the only one who smokes the peppers the way the Makah taught Peter [Jones], and Peter taught me,” says Bodony of using the outdoor alderwood-fired smoker he and Jones built just for those peppers.

Stick your head near the smoker and you may clear your sinuses for a season.

recipe

Poblano Pork Tenderloin Pork tenderloin, 1/4-inch slices, 1/2 pound per serving

And that little red garden shed is actually a “chile kitchen.” It’s where Bodony also whips up his paprika-infused fudge and talks about everything from peppers to dreams of making all-terrain art (The Magic Bus) part of a national 4-H program. Bodony admits his mind is always at work, dashing between his pepper business and his dream of building a catamaran rescue vehicle that can carry emergency workers into disasters.

After a detour through that particular dream, Bodony eventually lands you back into his world of food, and how chefs these days are learning to use his paprika like salt and pepper. Each .7-ounce bottle – 20 grams – costs $20.

Some Like It Hott Alder Smoked Poblano chili powder

“It’s a little pricey until you find out a little bit goes a long way.”

Garlic salt to taste

Hot to market

1/4 cup olive oil 3 to 4 cloves chopped garlic Red Bordeaux or cooking wine 2 cups heavy cream Spinach, fresh leaves, washed Prepare spinach and place individual servings on plates.

Liberally sprinkle pork slices with chili powder and garlic salt.

Gently sauté pork in oil over low heat until done (2 to 3 minutes per side). Set pork on bed of spinach.

After all pork is cooked, add fresh garlic to skillet on medium-low heat.

When sticky, deglaze with red wine.

Add cream and reduce, stirring often. Pour sauce over pork and spinach. Serve hot.

– Recipe courtesy of Charlie Bodony of Some Like It Hott

To grow his market, Bodony joined the Seattle Chefs Collaborative last year. At one event, he met Paquette.

Charlie Bodony’s pepper plants get to be taller than he is in “Costa Rica,” which is what he calls his greenhouse off Hastings Avenue in Port Townsend. Photo by Allison Arthur

≈ “I’m the only one who smokes the peppers the way the Makah taught Peter [Jones], and Peter taught me.”

Charlie “Chili Charlie” Bodony

≈

“They love it,” he says of the feedback he’s gotten from chefs in Port Townsend and now throughout the Northwest. “It’s a whole new toolbox of flavors.”

Farm in Woodinville, Emmer & Rye and Aqua Verde Café, top restaurants in Seattle.

Bodony will next appear at an event in February called the Seattle Farmer-Fisher-Chef Connection, where locavore food makers get to know food inventors like Paquette.

Big-name chefs aren’t the only ones who can buy or sample Bodony’s paprika. Come April when the Port Townsend Farmers Market opens on Tyler Street, Bodony will pitch his pole tent on Tyler along with other local farm vendors.

Such events are how Bodony has been able to introduce his paprika to Portage Bay Cafe, Crystal Mountain Lodge, the Herb

Farmers market

It’s not uncommon for him to bring eggs and sausage, and cook over a camp-size propane

6 ❘ February 2011 ❘ Coastal Cuisine: An Olympic Peninsula Edible Adventure

stove. He adds his paprika and suddenly there’s an intense, savory smell.

“Everyone in the market knows I’m cooking,” he says.

Locally, his paprika is used at Sweet Laurette’s Café & Bistro, Sirens Pub, Castle Key Restaurant, Salal Café, Galatea Café and the Ajax Café. It also is sold at Aldrich’s Market, the Food Co-op, Key City Fish and Northwest Horticultural Supply in Sequim.

How hot are they?

The peppers have names like fatalii – as in fatal.

“Guess how hot they are,” Bodony says.

Bodony tried growing bhut jolokia, which is reportedly the hottest chile in the world.

“We tried. All I know about them is that they are blistering hot. They’re the hottest on the planet. They didn’t like it in my greenhouse.”

Hot. Bodony wants to explain hot. It’s measured on a Scoville scale with 15 Scoville heat units, a heat unit being the equivalent of 1 part per million of capsaicin.

And it’s that chemical capsaicin that stimulates nerve endings and also is reported to have healing properties.

Toward that, Bodony has given away some of his chiles to people who are ill. “I do not charge cancer patients,” he says of giving away free chiles.

“Food is sacred,” says Bodony of loving food, and loving to share chile stories and recipes.

“It’s directly related to life. If you don’t eat, you die. Every chef is a priest.”

So if you taste his paprika and want to pair it with cherry ice cream, or carry a bottle of it on a camping trip down a river or just stick it in your favorite chili recipe, said Bodony, “Bon appetit!”

≈ By Allison Arthur

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Coastal Cuisine: An Olympic Peninsula Edible AdventurE ❘ February 2011 ❘ 7

food for thought

A conversation with Arran Sta C

hef Arran Stark has caused a stir in Jefferson County and has reached across the rest of the Olympic Peninsula in pursuit of great locally grown food and the regional chefs who know how to use it. Following in the footsteps of chef Jay Payne, Stark makes a point of preparing meals and even feasts for hundreds from as many local ingredients as possible. He is an ardent fan of Olympic Coast cuisine.

Stark began his culinary career in Atlanta, working for a French master chef and an American master chef. He then worked in Boston, the Berkshires and Portland, Ore., where he was executive chef of the Peruvian restaurant Andina when it was named Portland’s Restaurant of the Year. Stark and his wife, Micaela Colley, moved to Port Townsend in 2006 with the dream of running a sustainable-farmto-table business. They have a baby daughter, Crenna, and are expecting one more. He operated Brassica Restaurant, and now runs Cultivated Palette Catering, soon to include a commercial-size kitchen to be used as a cooking school.

When someone says to you “Olympic Coast cuisine,” what comes to mind? What is it?

What I’d like to see it become is the idea of a lot of people using very fresh ingredients to make simple flavors. We want the simple flavor of mushrooms or salmon. People wouldn’t be spending a lot of time trying to put Indian spices into food, but just let the real flavor of local food go through. It’s local and regional ingredients, cooked in the craft, not pulled out of a box. No one exemplifies that better than Gabriel Schuenemann of Alder Wood Bistro in Sequim. We are one and the same when it comes to food theory.

You’ve really made a splash at this end of the Olympic Peninsula with your passion for locally grown food and teaching people how best to use it. What is your favorite recipe?

My food philosophies are methods based, rather than a recipe. I don’t really teach people the recipe. If people

learn the techniques behind cooking, then it’s an exciting venture. You get into the kitchen, you know how to do it, and you say, “What if we tried this?”

You never really mess up, because it’s edible. That’s how great-grandma’s sweet potato recipe got started. She was just messing around with food.

Where were you just before coming here?

We were in Portland, in the Pearl District. I was in a Peruvian restaurant, chefing. That lifestyle is very demanding in the inner city. A big-city chef has a beautiful limelight, and money, and having fun. But it’s not conducive to having a family. Micaela said, “Let’s check out Port Townsend.”

should start raising the bar in the labor force on the offerings for food in town.

I know how important local food is to what you are doing. Talk about that.

Some culinarians have gotten lazy in the U.S., relying on what they know. If they know how to make spaghetti, that’s their repertoire. So they want to make tomato sauce out of tomatoes in January, but we don’t have any January tomatoes. There was a time when the farmer showed up at a restaurant with his cart, threw back the flap and said, “This is the food you have to work with during this month.” And that’s what you used. That’s the mentality I’m trying to work with.

So it’s all about local foods, used in their season?

I come from the Deep South. I moved to Portland from a Victorian town in Georgia. On the East Coast, you don’t put salmon on the menu, because you know it’s going to be farm-raised.

Here, you’ve got clean water, you have oysters and clams, you dig them right out on the beach. The food is right here. We should never serve New England clam chowder here; it should be Port Townsend clam chowder. We have world-class chefs right here, and great local food right here. Steve De Santos, he grows organic mushrooms, but many of them leave the Olympic Peninsula and go overseas. In Clallam County, Nash’s [Organic Produce] has

400 acres Huber] is Farmer. T produce le [for proce I tried to d a school in almost lik donation d channels, also some more com

The loca come a years.

You’ve go how local

What did you see when you got up here from Portland?

We said, “This place has so much potential as a food town.” There is so much happening, food-wise, with organic farms, wild foraged foods, beef products and pork products grown here. Locally, you’ve got everything here, plus the shellfish. I thought I could do something here. I have the materials to do it. Port Townsend is a fun town but a fickle town when it comes to restaurants and cooking. We are a seasonal town.

What works in this area for fine food? What needs work?

Hopefully, the climate in Port Townsend is changing. There are lots of restaurants in the town. A restaurant is only as strong as its staff. We have great chefs, but the skilled labor force is lacking.

That’s why I’m interested in education, in the schools. Cooking is a life skill.

Vocationally, we should be teaching in the schools. We should have vocational programs in 4-H or the high school.

People need to understand the value of their food. We don’t use chemicals.

More and more people are saying no to industrial foods. I’d like to let school kids taste the difference between local organic celery and industrial celery. Also, we

8 ❘ February 2011 ❘ COASTAl Coastal CUISIne: Cuisine: An OlympIC Olympic penInsulA Peninsula edIble Edible Adventure Adventure

the port The Port Townsend & Jefferson County Leader

[Nash d Trust mes that Peninsula ght back. ts to t was the through ere are here, and

nt has last 10

h e,

well, growing. An example is the Chimacum Corner Farmstand.

There’s a big movement in Chimacum.

The local farmers started a market, and it’s been a huge success. Then they started the farm stand. The amount of traffic through Chimacum makes it very prominent. It is a beautiful valley of farming. We have cheeses from the Mt. Townsend Creamery; they are making wonderful cheeses. A Marrowstone Island creamery just won a national award.

All of these artisans are trying to do it. Some of them don’t own their own land, however, and that’s a hard thing for the farmers, to put in all that energy without owning their land. We need to buy more land for the farmers.

Now there’s the whole cidery thing. In the Sequim area, wheat has taken off.

Nash’s farm in Sequim produces more wheat per acre than any other wheat farm in Washington. The soil keeps its moisture. You see that big grain storage in downtown Sequim, but what is in now? A Mexican restaurant?

ty leader The Port Townsend & Jefferson County Leader

You are famous for creating banquet meals using 100 percent locally grown ingredients. How hard is that?

found the perfect space, next to the Mt. Townsend Creamery office on Upper Sims [Way]. It’s at 1433 Upper Sims.

We’re all excited about being in each other’s back pocket. It’s a full-on, humdinger of a kitchen. We’ll offer some hands-on cooking classes. We have a website: CultivatedPalette.com.

apprenticeship in Atlanta, and there were a lot of European chefs coming to Atlanta in the late 1980s, early ’90s. I got to work for amazing chefs. It was easy to get in with the best, including a French master chef and a master chef certified in the U.S. It was very intense.

You maybe can’t do 100 percent.

There are some ingredients you can’t grow here. But there are many more things you can do with local ingredients than What was your path out ≈ many people realize. to the West Coast?

How many different things can you do with “Cooking for me is my expression.

I did my journeyman a beet or a carrot? What work in Boston, did some It’s the truest form of art can you do with kale? big-city chefing. For a That’s a huge one. What while, I got lost in culinary that there is.” this area does is grow country-club work in the kale. This is one of the South. Then one day I Arran Stark best places in the world woke up and said, “I need for brassica seed. My to move west.” I went to ≈ challenge is, what can Portland, starting working you do with kale and around there. One of the what can I do to help people eat mor big things I wanted to do was teach, e of it? and to do that I needed the expensive Whom do you see in there? piece of paper [diploma], and I got that in Portland. I worked at Andina, All kinds of people, including people a Peruvian restaurant in Portland, and who have a limited food budget.

Let’s Speaking of brassica, you’ve trained under a Peruvian chef. Later I show low-income families how to cook, operated a part-time restaurant became executive chef, and we won and they can spread their dollar so it called Brassica in Port Restaurant of the Year in Portland in tastes good. Kids these days, they eat Townsend’s Uptown district, but I 2005. That was a lifestyle change, from box to box, just pushing buttons. understand that’s ended. What’s when you get publicity like that.

People don’t have time to cook, these next for you?

Everybody and their brother came to double-income families. The energy we During the Port Townsend Farmers that restaurant. You’re living a life put into what we eat is less and less. This Market, every week I do a cooking of 70-hour weeks. You’re paying kitchen can be for rent. People can use it demonstration. I pick an ingredient and someone to walk your dog and do for canning; you’ll have a big kitchen to that is what’s happening that weekend; your laundry. You are always tired, spread it out on the table or do communal these are some of the things you can do always haggard. I wondered, “Is this canning – squash, zucchini – bring all with it. I’ve done brassica; I’ve done life I’m living or am I just a tool?” your jars. It can become more of a party. roasted cauliflower. People are amazed Every big chef will tell you, you can’t after they have eaten boiled cauliflower have a family, you can’t spend time all their lives. I cook at the Undertown with your kids. Not only is it your For you, cooking is actually a [a Port Townsend coffeehouse] every job, but it’s your passion, your artistic social event, isn’t it?

Wednesday night. It’s not a restaurant. expression. You push the limits, you Fun is a big part of this. Anywhere, I’m just cooking food and putting it don’t eat well, you forget your kids the kitchen is where people gravitate out there. We think it’s a good value, and your dog. to. I’ve cooked all over the East Coast, nothing more than $16, and it’s all and you start telling people what you local or regional, certainly local do, and the questions just start coming, vegetables. It’s kind of impulsive – You describe being a chef the because everybody eats. You’re what do I want to do tomorrow night? way artists describe their work. hanging out with people. It’s a good We’ve done meatloaf, apple-baked conversation piece. They tell you the cod, chicken cordon bleu with Mt. You see, cooking for me is my story of their favorite steak recipe. I Townsend cheese. Then we try things. expression. It’s the truest form of art like turning people onto things, like I’ve also been putting together a that there is. You look at a painting, turning people on to white balsamic commercial kitchen. you touch a sculpture. But in the vinegar. That’s an exciting thing! culinary art you are making something How do you see yourself using the commercial kitchen?

I have wanted to get a regular cooking class going, and this space will be perfect. Instead of a demo, it’s actual cooking. I can say, “Pick up a knife and let’s start chopping vegetables.

Here’s how you butcher a chicken.

And here’s how you use a chicken to feed your family three meals.” I

Arran, how did you learn to cook?

My dad was a machinist. He taught machine tool and die at a technical school. He told me I should learn a trade to put myself through college. I wandered through a kitchen one day and saw a chef working. I said, “That’s what I want to do.” I was 18. I had an

that appeals to all of the senses. You get instant gratification from it when you put it in front of someone. You can see its quality right away. It’s visually appealing, you can smell it, you can feel the texture and then you taste it. In some cases, you can even hear it sizzle.

≈ By Scott Wilson

Coastal COASTAlCuisine: CUISIne:An AnOlympic OlympICPeninsula penInsulAEdible edIbleAdventurE Adventure ❘ ❘ February February 2011 2011 ❘❘ 99

mise en place

Winter braises A bitter winter day. Tired, hungry and chilled to the bone, you step in the door and ahhhhhh, you’re enveloped in an aroma so warm and delicious it’s like being wrapped in a big hug. It’s Sunday and raining cats and dogs – a good day to loll around reading the paper or watching a game, or maybe even busying yourself preparing your taxes. Now think braising – it rhymes with “lazing.”

One of the most effortless techniques for preparing meat, braising is merely slow cooking by another name.

Take any of the tougher cuts of meat (lamb, pork and beef are best); sear to seal in the juices; add a little liquid, spices and vegetables; cover and cook slowly for hours until the collagen in the meat breaks down and the flavors meld – and that’s it.

The equipment you will need is minimal. If you prefer the one-pot method, choose a large, nonreactive pan such as an enameled casserole dish or Dutch oven with a tightly fitting lid. If you’re concerned about leaving the oven on while you go out, simply sear the meat in a large skillet, then transfer meat and juices to a slow cooker. Either way, once the ingredients have been combined, you can just let things simmer away while you go about your business.

Here you’ll find a couple of recipes to get you started. One, by Laurette of Sweet Laurette’s Café & Bistro in Port Townsend, is a classic wine-and-beef braise in the French manner. The other is a take on some favorite Chinese ingredients and uses beer.

recipe

Laurette’s Boeuf Bourguignon Serves 6

recipe

Cat’s Short Ribs with Beer & Black Beans Note: Best prepared a day ahead of serving Serves 6 Preparation time: 3 to 4 hours 5 pounds short ribs 2 cups leeks, white part only, washed and cut into julienne 1 large head of garlic 3 bottles of beer (36 ounces total) 1/3 cup soy sauce (Chinese soy sauce recommended or substitute tamari) 1/3 cup chopped fresh ginger 6 medium scallions, cleaned and chopped 1/2 cup Chinese fermented black beans*, divided into two 1/4-cup portions

*Note: Fermented black beans are available at most Asian markets and at Central Market in Poulsbo. They are not expensive and keep for a long time in a tightly sealed jar. Don’t be tempted to substitute the more readily available prepared black bean sauce, which is very salty and lacking in flavor.

1. Using the flat side of a cleaver or large knife, press down on the head of garlic to separate it into cloves. Leave half of the cloves whole; peel and finely dice the other half.

2. Place the black beans in a small sieve and rinse briefly.

Reserve.

3. Render the fat from the ribs by placing them in a casserole and searing on all sides.

Remove ribs to a plate and keep warm. Drain off all but 1 tablespoon of fat.

4. Add leeks, garlic, ginger and scallions to the fat in the pan.

Cook gently 1 minute or until aroma is released.

5. Add the ribs and 2 cups of beer, the soy sauce and enough water to just cover the ribs.

Stir in the first 1/4 cup of black beans.

Place in oven and cook for another hour or so. If the gravy appears to be too thin, remove cover to evaporate some of the liquid until it is the desired consistency.

Note: For a leaner version: Let the casserole cool after step 6, refrigerate overnight and then skim off the fat before finishing the recipe.

Serve with greens sautéed in garlic and oil, or a green salad, and rice.

Tips for browning and braising • Pat the meat dry with paper towels before browning, and do not crowd the meat in the pan.

• Make sure your casserole dish or braising pot has a tightly fitting lid. If you are not satisfied with the tight seal, place a sheet of parchment paper over the pot before putting the lid on. You want the moisture to drip back off the lid and into the pot to keep the contents moist.

6. Cover tightly and place casserole in oven at 325 degrees for 2 to 3 hours or until the meat is falling off the bone.

• If you prefer to use an electric slow cooker, be sure to brown ingredients first in a heavy, nonreactive pan. After you add the wine, stock and meat, you can then transfer the ingredients to the slow cooker, adding the vegetables after three hours of cooking.

7. Add the third can of beer and the remaining black beans.

• Slow, even cooking is the secret of a great braise!

10 ❘ February 2011 ❘ Coastal Cuisine: An Olympic Peninsula Edible Adventure

Preparation time: about 3 hours 3 1/2 to 4 pounds lean stewing beef, chuck is preferable 6 to 8 ounces bacon, cut into 1/4-inch-thick strips 3 tablespoons butter 12 ounces shallots, peeled and cut in half 12 ounces button or cremini mushrooms, cut in half 1 carrot, peeled and sliced, plus 3 more cut across on the bias into 2-inch wedges 1 onion, sliced 2 to 3 cloves garlic, finely chopped 3 tablespoons all-purpose flour 3 cups red wine, preferably Burgundy, cabernet sauvignon or a hearty red 1 1/2 tablespoons tomato paste 1 bay leaf 1/2 teaspoon dried thyme or sprig of fresh thyme, leaves removed from woody stem 1/4 teaspoon black pepper 1 teaspoon salt

You will need a 9- to 10-inch heavy, flameproof casserole dish or Dutch oven with a tightly fitting lid. LeCreuset, Martha Stewart, Mario Batali and even Costco make great pots for this application. A heavy cast-iron pot with lid also would work well.

Preheat your oven to 350 degrees.

1. Cut the beef into 2-inch pieces, if not already prepared when purchased. Cut the bacon crossways into thin strips.

2. In a large, heavy, flameproof casserole dish (or Dutch oven), cook the bacon over medium heat until brown and crisping around the edges. Remove with a slotted spoon and drain on paper towels. Pour off all but 2 tablespoons of the fat.

3. Increase the heat to medium-high. Make sure your meat is patted dry with paper towels. Add enough meat to the casserole to fit easily in one layer (do not crowd the casserole or the meat will not brown) and cook, turning to color all sides, until well browned. Transfer the beef to a plate and continue browning remaining meat pieces in batches.

4. In a heavy frying pan, melt one-third of the butter over medium heat, add the shallots

The Port Townsend & Jefferson County Leader

and 2-inch carrot wedges and cook, stirring frequently, until evenly golden. set aside on a plate.

5. in the same pan, melt half of the remaining butter over medium heat. Add the mushrooms and sauté, stirring frequently, until golden brown, then set aside with shallots and carrots.

6. When all the beef has been browned and set aside, pour off any fat from the casserole dish and add the remaining butter to the dish. When the butter has melted, add the sliced onion, sliced carrot and minced garlic and cook over a medium heat for 3 to 4 minutes, until just softened, stirring frequently. sprinkle in the flour and cook for 2 minutes, then add the wine, tomato paste and herbs. bring to a boil, scraping the base of the dish.

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7. return the beef and the bacon to the casserole and pour in the stock, adding more if needed to cover the meat and vegetables when pressed down. bring to a simmer on top of the stove. then cover the casserole and place in the lower third of a preheated 350-degree oven. regulate heat so the liquid in the dish simmers very slowly for 2 1/2 to 3 hours.

8. When the meat is fork tender, add the mushrooms, shallots and carrot wedges. stir the vegetables among the meat pieces to evenly distribute. if it looks as though you need more sauce in your casserole, add between 1/4 and 1/2 cup of beef stock to moisten. continue to cook for 30 minutes. At this point, you can keep the casserole warm before serving by placing on the stove top on a very low setting. be careful not to scorch the bottom!

When ready to serve, remove from oven or stovetop, transfer to a large bowl. top with fresh minced parsley and serve over buttered noodles.

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Coastal Cuisine: An Olympic peninsulA edible Adventure ❘ February 2011 ❘ 11

the kitchen sink

New iPhone app guides travelers to Olympic Peninsula wineries

T

ravelers and locals seeking a smartphone app capable of guiding them to Olympic Peninsula wineries should make room in their iPhones for WineWherever’s guide to Washington wineries.

Released in October and featuring more than 300 Washington properties – including 13 on the Olympic Peninsula – the app can help users locate area wineries while providing key contact information and space to store photos, tasting notes and other information gathered on their visit.

Bainbridge Island Vineyards & Winery, Black Diamond Winery, Camaraderie Cellars, Eaglemount Wine & Cider, Eleven Winery, FairWinds Winery, Harbinger Winery, Holmes Harbor Cellars, Hoodsport Winery, Olympic Cellars, San Juan Vineyards, Sorensen Cellars and Whidbey

Island Winery are all featured in the Olympic Peninsula section of the app. And WineWherever’s app offers only properties with tasting rooms open to the public on a regularly scheduled basis; “appointment only” wineries are not included.

The app organizes wineries in its database in a number of ways: by proximity to the user’s current location, alphabetically, by city, by region and according to those wineries identified as “favorites.”

Each listing includes the winery’s name and address, mapping tools to get the user from their current location to the property, and options for adding and sharing photos and tasting notes. The app also includes links to winery and visitor associations, such as the Olympic Peninsula Gateway Visitor Center, the Port Angeles Regional Chamber of Commerce and the Port Townsend Visitor Information Center.

Perhaps the app’s slickest feature is its “one-tap” calling and Web-browsing capabilities.

Once the user has found a winery or organization they want to call or learn more about on the Web, they just tap on either the “Call Us” or “Visit Website” buttons. From there, the phone will immediately make the call or go the Web page – no additional steps are required.

While the one-tap feature makes calling or Web browsing uber-

efficient, those using the app for navigational purposes should do so with caution – distances in the main application are charted “as the crow flies” from the user’s current location, according to the app’s codeveloper Ken McKowen. McKowen visits the Olympic Peninsula regularly and is enthusiastic about Washington state and area winds. More accurate mileage information and driving directions are provided when the user taps out of the main app and into the iPhone’s Google-based GPS. The transition out of WineWherever and into the phone’s GPS is seamless.

While the app provides fast, efficient phone and Web connectivity, the journaling feature is slightly disappointing, as it only allows the user to input tasting notes and photographs on wineries included in the app’s database. For properties that haven’t been added yet to the app, iPhone-armed oenophiles will have to find another way to store and catalog that winery’s information – or better yet, contact McKowen.

“If they find a winery that’s not in there, we’ll be happy to add it – just call or send us an email,” McKowen said, noting that new winery information is regularly added to the app’s database as soon it becomes available, without the need for additional downloads or updates.

With more than 300 listings for wineries across the state, the WineWherever guide to Washington provides one of the most comprehensive listings of Washington wineries in an iPhone app. With its slick and efficient one-touch dialing, Web linking and mapping features, WineWherever’s guide to Washington is well worth the $2.99 – don’t leave home without it.

12 ❘ February 2011 ❘ Coastal Cuisine: An Olympic Peninsula Edible Adventure

movable feast

Red wine & chocolate

J

ust about the time the winter doldrums take hold – and just in time for Valentine’s Day – Olympic Peninsula wineries band together to celebrate two things virtually guaranteed to warm the heart and soul – red wine and chocolate.

Called the Red Wine & Chocolate Festival, the event takes place over two weekends: Feb. 1213 and Feb. 19-21. During the five-day event, participants can visit seven Olympic Peninsula wineries, including Camaraderie Cellars, Eaglemount Wine & Cider, FairWinds Winery, Finnriver Farm & Cidery, Harbinger Winery, Olympic Cellars and Sorensen Cellars, sipping and tasting chocolates carefully paired to each vintner’s specialties.

“Each winery will also be offering appetizers, in addition to their chocolate,” said Judy Cavett, co-owner of FairWinds Winery and member of the Olympic

Peninsula Wineries group. “Most wineries offer upscale truffles, local handmade chocolates, and a variety of dark and milk chocolates to enhance the flavor of their red wines.” Some wineries, Cavett said, may also offer music and feature special vintages or new releases.

This year, the event features two cideries – Eaglemount Wine & Cider and Finnriver Farm & Cidery – with exciting chocolate pairings planned for each.

“We will be serving five red wines, and our ciders. We will also have an apple mead and maybe something else,” said Trudy Davis, co-owner of Eaglemount Wine & Cider. “We will carry chocolates from Chocolate Serenade. Jim Queen is the chocolatier and will be here on both weekends. We will also carry chocolates from Jennifer Michele Chocolat. [Jennifer Michele] will also be here those weekends.”

The Port Townsend & Jefferson County Leader

“We are partnering with Lynn LeMaster’s Port Townsend Chocolate Company to provide chocolates, and she is currently experimenting with an apple cider chocolate and some fudge-style chocolates as well,” said Crystie Kisler, co-owner of Finnriver Farm & Cidery. “Last year, she made blueberry chocolates for us.

“Along with our champagne- and farmstead-style ciders, we will be pleased to serve tastes of our newly released fruit wines,” Kisler added.

Finnriver makes a spirited apple wine as well as a black currant and blueberry wine, both in the cordial style.

Be Our Guest ...You’ll feel like family Great Daily Specials • Fabulous Fish & Chips Beer • Wine • Cocktails

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Beef & Tractor Horse, Sheep & Beef Hay by the Bale Locker Beef by Order

Open @ 11:30 am Daily 1038 Water Street, Port Townsend • 360-385-9708

“If they want to visit a few wineries one weekend and the rest the next weekend, that’s fine, that’s the way many people do it,” Cavett said.

“They either start at Harbinger in Port Angeles or FairWinds in Port Townsend. A lot of people get designated drivers; that’s a really big thing. As winery owners, we appreciate it.”

Advance tickets for the event cost $25 per person. The price includes a commemorative glass, guaranteed admission and a tasting at each participating winery. As an alternative, visitors can pick just a few wineries on the tour and pay a $5 wine and chocolate tasting fee at each winery they visit. Ticket and glass packages will also be sold on the days of the event at the participating wineries and are available on a first come, first served basis.

Doors open at 11 a.m. and close at 5 p.m.

Advance tickets are available through the Olympic Peninsula Wineries website or at participating wineries.

Go to olympicpeninsulawineries.org or call 800.785.5495.

80 Cook Rd. •Sequim 360.683.6883 • 360.808.2581

“We proudly serve locally caught seafood!”

Cavett said last year’s event drew between 700 and 900 people, many of them coming from beyond the Olympic Peninsula.

“During the two weekends, the majority of our people come from Seattle, Tacoma and the Kitsap Peninsula,” Cavett said, adding that visitors typically break up their visits to the seven participating wineries over two weekends, rather than trying to tackle all of them in just a day or two.

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Enjoy a Martini, Cocktail or Wine from our extensive wine list in the “Pelican Room” lounge. Beer & Local Microbrews on Tap.

Come try the best Fish ‘n’ Chips around!

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Come on over to my house for dinner!

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Café & Bistro

Pacific Northwest Cuisine Steaks Pasta • Local Seafood 2577 W. Sequim Bay Rd., Sequim, WA In the beautiful John Wayne Marina

Lunch

4 pm - 9 pm

Northwest Cuisine at its Finest Outside Waterfront Dining Lunch 11am - 3pm • Dinner 4 to close Closed Tuesday

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Fridays & Saturdays 5 pm - 9 pm

Dinner

Open Wed-Sun • 360-683-7510 11 am - 3 pm •

Spectacular Happy Hour 4-6 pm

141 Hudson Street at Point Hudson, Port Townsend 360-385-0700 • www.Ts-restaurant.com

New winter hours:

Breakfast/Lunch: Wed./Thur./Fri.: 8 am to 2:30 pm Brunch: Sat. 8 am - 2:30 pm Brunch: Sun. 8 am - 2 pm Dinner: Fri. & Sat. 5 pm - 9 pm Closed Mondays & Tuesdays 1029 Lawrence St. 360-385-4886

www.sweetlaurette.com Located in Chimacum’s Center Valley

the port townsend & Jefferson county leader

Serving “Scalone Steaks” a succulent blend of scallops & abalone prepared to perfection!

Visit our TASTING ROOM Winter hours: FRI & SUN 12-5 Summer hours: THURS - MON 12-5 www.finnriver.com 360-73-CIDER

Coastal Cuisine: An Olympic peninsulA edible Adventure ❘ February 2011 ❘ 13

February 25-27

tasting notes

Fourth Annual Chocolate on the Beach Festival - A threeday celebration of all things chocolate in the communities of Pacific Beach, Moclips and Seabrook, Wash. Go to chocolateonthebeachfestival. com for more information.

Two winter warmers to soothe the soul

A

lthough the holidays are over, plenty of cold stormy nights still lie ahead, and what better way to settle in for an evening than with a hot cocktail? In addition to a recipe for a classic, hot Irish whiskey, local bartenders Ray Crowther of Mezzaluna Lounge and Rebecca Romine of Sirens Pub, both in Port Townsend, offer us two of their favorites for warding off winter’s chill. remainder of the glass with coffee, but leaving room for a whipped cream cap.

Finish with whipped cream, a drizzle of Tia Maria and a squeeze of juice from a fresh orange slice.

Recipe courtesy of Ray Crowther

Ramón Coffee

A Silverwater Café and Mezzaluna Lounge specialty sugar 1.5 ounces Bacardi 151 rum nutmeg cinnamon 3/4 ounce Cointreau 3/4 ounce Kahlúa whipped cream Tia Maria juice from a fresh orange slice Start by sugaring the rim of a coffee mug, then add a shot of Bacardi 151 and flambé. The flambé process warms the mug and crystallizes the sugar on the mug’s rim.

While the Bacardi burns, simultaneously add a dash of nutmeg and a dash cinnamon – both ingredients are most easily added by using a shaker and can create a fiery show.

Once the sugar has crystallized, add a half-shot of Cointreau and a half-shot of Kahlúa, filling the

Hot Voddy From Sirens Pub 1 lemon 1 to 2 tablespoons of honey 2 ounces Yazi ginger vodka 2 ounces hot water Warm a pint glass by filling it with hot water.

Cut 1/4 to 1/2 of a lemon into small chunks, leaving the peel on.

Once the glass is warm, empty the water and add the lemon chunks.

Using a wooden spoon or muddling bat, mash the lemon until pulpy, then add 1 to 2 tablespoons of honey and a shot of Yazi ginger vodka.

Top off with hot water. Add additional vodka, honey or lemon to taste.

“It’s like a hot toddy with lots of lemon and honey,” said bartender Rebecca Romine of Sirens Pub. Romine said Sirens’ variation on the venerable hot toddy has become popular with people needing to warm up and mellow out on a cold winter evening, and also works to soothe customers’ colds.

the dish

What’s cookin’ on the peninsula

C

upcake maven LaTrecia Arthur has moved Perfect Endings Cupcakes from its Washington Street location to 909 Water St. in downtown Port Townsend. Hours are Monday through Saturday, 11 a.m. to 6 p.m., and closed Sundays. The arrival of Mus Kan Indian Restaurant and Bar to 2330 Washington St. has added a new dimension to Port Townsend’s international dining scene.

The restaurant is open from 11:30 a.m. to 9 p.m. seven days a week.

Silverwater Café on Taylor Street in downtown Port Townsend is now serving Sunday brunch from 10:30 a.m. to 3 p.m. Upstage Restaurant has expanded operations with Dungeness Deli, located on Tyler Street in downtown Port Townsend. Kris Nelson of Sirens Pub fame has expanded her downtown Port Townsend operations with two new upscale establishments – Galatea Café and Alchemy wine bar. Both are located on Washington Street near its intersection with Taylor. The café is open from 5 to 9 p.m. Sunday through Thursday, and from 5 to 10 p.m. Friday and Saturday. The wine bar is open from 4 to 11 p.m. seven days a week.

February 7

February 12

February 12-13 and 19-21

February 22

Braising workshop at Sweet Laurette’s - Learn the art of braising with Laurette at this hands-on workshop at Sweet Laurette’s Cafe & Bistro, located at 1029 Lawrence St. in Port Townsend’s Uptown district. For more information, call 360.385.4886.

Red Wine & Chocolate - Doors open at 11 a.m. and close at 5 p.m., with each participating winery serving pairings of red wine and chocolate. The $25 advance ticket provides admission to seven wineries, a commemorative wine glass, and a wine and chocolate tasting at each winery. Those without advance tickets can pay a $5 wine and chocolate tasting fee at each winery they choose to visit.

Tickets may be purchased online or by calling 800.785.5495.

For more information, go to olympicpeninsulawineries.org.

14 ❘ February 2011 ❘ Coastal Cuisine: An Olympic Peninsula Edible Adventure

Culinary arts classes with Sidonie at Fort Worden – “Biscotti, Paximadia & Feggas: Italian, Greek and Moroccan Rusks” - The cost is $25 per class for adults and $15 for youths. Call 360.385.0655 to register. Go to olympichostel.net to learn more.

Woodinville Winery Superstars - The Wine Seller’s sit-down Tuesday tasting for February will feature Woodinville winery superstars, such as Betz Family Winery, DeLille Cellars, Matthews Estate, JM Cellars and perhaps others.

Admission to the tasting is by prepaid reservation only. The cost is $60 per person or $30 for Wine Seller club members.

Prepayment is required. To learn more, go to ptwineseller.com, or call 360.385.7673 or 888.629.9463. The Wine Seller is located at 1010 Water St. in downtown Port Townsend.

March 19

Expo Grays Harbor & Bite of Grays Harbor - Enjoy the trade show and taste a variety of foods from area caterers, restaurateurs, bakers and more during this one-day event. The bite and expo is held in the Aberdeen High School gym and commons. Doors open at 9 a.m. and close at 4 p.m.

Go to graysharbor.org or call the Grays Harbor Chamber of Commerce at 360.532.1924 for more information.

Fifth Annual Ocean Shores Razor Clam Festival - The festival opens at 7 a.m. at the Ocean Shores Convention Center and includes a clam dig, professional and amateur cook-offs, and more. Go to 2011clams.com for more information.

March 29

Drinking History, Part II - Participants of the Wine Seller’s sit-down Tuesday tasting for March will raid the Wine Seller’s inventory of older and rare wines.

Admission to the tasting is by reservation only. The cost is $60 per person and $30 for Wine Seller club members.

Prepayment is required. To learn more, go to ptwineseller. com, or call 360.385.7673 or 888.629.9463. The Wine Seller is located at 1010 Water St. in downtown Port Townsend.

The Port Townsend & Jefferson County Leader

April 2

Port Townsend Farmers Market - The Port Townsend Farmers Market reopens for the season. The open-air market is located on Tyler Street between Lawrence and Clay streets in the Uptown district of Port Townsend. Open on Saturdays April to December from 9 a.m. to 2 p.m.

May

Sequim Open Aire Market - Starting in May, the market is open on Saturdays from 10 a.m. to 4 p.m. at the Boys and Girls Club at 400 W. Fir St.

23rd Annual World Class Crab Races - Held in Westport, Wash., the two-day event features a crab derby, crab races and a crab feed. Go to westportgrayland-chamber.org or call 800.345.6223 for more information.

April 30

14th Annual AAUW Kitchen Tour - Participants on this year’s tour will explore kitchens in the Uptown district of Port Townsend. Tickets cost $14 in advance or $18 on the day of tour. The tour starts at 10 a.m. and ends at 4 p.m. Advance tickets are available at the Green Eyeshade and Kitchen & Bath Studio in Port Townsend, Dream City Market & Café near Kala Point, Dana Pointe Interiors in Port Ludlow and Over the Fence in Sequim. For more information, call 360.385.2224 or visit aauwpt.org.

The Port Townsend & Jefferson County Leader

In the next issue of Coastal Cuisine, coming May 25...

Harvesting Seiku sea urchins • Ozette potatoes Peninsula burger bliss • A taste of the Rhône – in Shelton Delivered across the Olympic Peninsula!

Advertising inquiries: Contact Sara Radka, call 360.385.2900 or email sradka@ptleader.com

≈

May 15

Chimacum Farmers’ Market The Chimacum Farmers’ Market reopens for the season at the intersection of State Route 19 and Center Road. Hours are 10 a.m. to 2 p.m. on Sundays until the end of October.

May 28-29

Brinnon ShrimpFest - The Brinnon ShrimpFest is a weekend festival celebrating Hood Canal spot shrimp and other local seafood. The event features craft booths, food booths, belt-sander races, exhibits, live music, kids’ activities and more.

April 17-18

Port Angeles Farmers Market - Open on Saturdays year-round from 10 a.m. to 2 p.m. The market is located on the corner of Front and Lincoln streets in downtown Port Angeles.

The Food Co-op – cooking classes - The Food Co-op in Port Townsend offers cooking and other food-related classes throughout the year. Go to foodcoop.coop for more information or contact Brwyn Griffin at 360.385.2831, ext. 308.

April 16-17

Northwest Wine & Cheese Tour - Seven wineries located in the Port Townsend and Port Angeles areas will host a different cheese maker and pair local artisan cheeses with local wines. Advance tickets for the self-guided tour are available online for $25. Visitors who choose not to purchase the advance ticket can pay a $5 tasting fee at each winery they visit. For more information, go to olympicpeninsulawineries.org.

Ongoing

Olympic Coast Cuisine reflects the diverse microclimates, coastal proximity and Native American heritage that characterize the Olympic Peninsula. The combination of sustainable locally-grown and foraged fruits, vegetables, herbs and berries, locally hunted game, bountiful local sea fare, and handcrafted local wines offers farm to table experiences that instill a unique sense of place. Prepared with reverence to the local history and culture, fresh Olympic Coast Cuisine is best enjoyed amid the beautiful scenery that surrounds the Olympic Peninsula loop.

From the Olympic Peninsula Loop Culinary Association Learn more at our website: www.OlympicCulinaryLoop.com

Best Barbeque Around?

We let our food do the talkin’!

June 4

Allyn Geoduck Festival - The festival kicks off at 10 a.m. and goes until 6 p.m. Enjoy fresh local geoduck and shellfish, live music and a beer garden.

Find 0ut for yourself at Dos Okies Barbeque 2310 Washington St., Port Townsend Open Tues. - Sat. from 11 am - 7 pm Pulled Pork Sandwich Plate

PULLED PORK • BBQ CHICKEN BARBEQUE BEEF HOME-MADE SMOKED SAUSAGES PORK RIBS • PIGLETS WORLD’S BEST BBQ BEANS CORN MUFFINS

GREAT FOOD AND GREAT FUN!

www.dosokiesbarbeque.com

385-7669

Choose Dos Okies BBQ catering for weddings, parties and family events.

Voted Jefferson County’s favorite Mexican food – AGAIN!

Visit the

• Daily specials • Party platters • Happy Hour Specials • 2 Banquet rooms Visit the peninsula’s favorite today!

Happy Hour 3-6 pm

10893 Rhody Drive, Port Hadlock • 360-385-5285 Coastal Cuisine: An Olympic Peninsula Edible AdventurE ❘ February 2011 ❘ 15

LE CREUSET Cast Iron Le Creuset cast iron, still forged and crafted by hand, reigns supreme with its versatility, good looks and ability to retain and spread heat evenly.

FRENCH OVENS BRAISERS ROASTERS SKILLETS & GRILLS SAUCE PANS SPECIALTY COOKWARE ACCESSORIES

720 Water St.

Port Townsend

www.thegreeneyeshade.com • 385-3838, Toll free 888-785-3838 Open Daily 9:30 - 6:00, Friday 9:30 - 8:00 Free Gift Wrap • Shipping available

RÖSLE, the finest quality professional

cooking tools and kitchen utensils for the professional chef and home cook since 1888.

Fresh daily

from our co-op kitchen

organic salads,

soups, entrees,

desserts, smoothies,

Located on Port Hadlock’s Historic Waterfront Accessible by water, road and air!

You will dine in the charming Galster House.

Built in the late 1800s, this quaint building was once the home of Samuel Hadlock, the founder of our town.

nitrate & hormone free meats, gourmet cheeses, live foods, juice bar & organic coffee

open everyday everyone welcome!

A locally owned, awarding-winning waterfront restaurant • Featuring locally sourced eggs, vegetables, fruit, fish, beef, mushrooms, cheese & beer, to name a few . . .

• Our wine list features an assortment of Pacific NW wines

360.385.3450 www.ajaxcafe.com

Open for Dinner Tuesday through Sunday at 5 pm.

16 ❘ February 2011 ❘ Coastal Cuisine: An Olympic Peninsula Edible Adventure

fCO-OP ood THE

Port Townsend

www.foodcoop.coop

414 Kearney

360 385-2883 The Port Townsend & Jefferson County Leader