Presenting Partners
We are already working on the
7th Dungeness Crab & Seafood Festival, October 11th & 12th, 2008!
Until we have all of our plans set - please take a look at the schedule of events from 2007.
Events: City Pier | Crab Derby | Culinary Delights
Festival at Port Angeles City Pier
Menu | Wine | Chef Demonstration | Music
Olympic Coast Cuisine
The Dungeness Crab & Seafood Festival will introduce a new concept in food - Olympic Coast Cuisine. Olympic Coast Cuisine has been developing over the past several years with the infusion of very talented and experienced chefs into the region. These chefs are utilizing the cultural and food resources of the Olympic Peninsula in their food preparation and presentation. The Festival brings this unique concept to the public and provides local producers the opportunity to present Olympic Peninsula products to a broader consumer base.
Crab Central Menu 2007
Windermere Real Estate Crab Central is a 7,000 square foot pavilion tent where you will find an old-fashioned Crab Feed complete with kettles of large fresh-caught Dungeness Crab. The Crabs are freshly caught and brought to us live in tanks by B&D Seafood. Crab dinners are $22(including tax) for a large whole Dungeness Crab with organic coleslaw and corn from Nash's Organic Produce. Excellent local wines and Pyramid beers are available, and there is a stage with great northwest music throughout the weekend.
Old Fashioned Crab Feed
Fresh from Dungeness Bay
Whole Dungeness Crab (Steamed or Chilled) with
Nash's Corn on the Cob &
Organic Coleslaw
Dungeness Crab Cake Company
Crab and more crab
Dungeness Crab Cake Plate
Dungeness Crab Cake Sandwich
Dungeness Crab Roll
Dungeness Crab & Shrimp Cocktail
Dungeness Smoked Salmon Bagel with Cream Cheese
Lemonade
Port Angeles Crab House
Fresh Waterfront Seafood
Dungeness Crab Cocktail
Dungeness Crab Bsique
Dungeness Crab Sammy
Creole Shrimp
Nash's Salads
Organically Grown in the Dungeness
Field Greens Salad with smoked Salmon or Crab
w/ roasted tomato vinaigrette or Caesar Dressing
Grilled Wild Salmon Sandwich
Fresh Farm Plate
Apple-berry Crisp with Whipped Cram
Peppermint Hibiscus Cooler
Toga's
Northwest Cuisine with an International Flair
Crab Bisque
Clam Chowder
Tomato Bisque
Joy's Bistro
Dungeness Crab Fettuccine
Shrimp Fettuccine
Mushroom Fettuccine
Crab, Avocado, and Grapefruit Salad
Fresh Lemonade
Galare Thai
Authentic Thai Recipes
Crab Fried Rice
Crab Roll
Salmon Cake
Tom Yum Soup
Menu Combination Plate
Thai Iced Tea & Coffee
Mystery Bay Seafood
Freshly Harvested from Marrowstone Island
Steamed Clams
BBQ Oysters
Clam & Oyster Combo
Neptune 's Feast for Two
Friends Of The Field
Fresh Baked Olympic Peninsula Pies
Lazy J Apple Pie
Sequim Blackberry Pie
Sunny Farms Pumpkin Pie
Crab Fest Coffee
Lattes & Coffee Drinks
Hot Chocolate & Apple Cider
Coffee & Tea
Individual menu items range from $4 to $11, drinks from $1 to $3.
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Wine Tasting
The
North Olympic Peninsula is home to winning combination-great scenery and
some of the most distinctive wineries in the state.
The Dungeness Crab & Seafood Festival along with the Olympic Peninsula Enological society celebrates the harvest season with the opportunity to discover perfect pairings of fresh Seafood and fine wine. At the wine tasting booth, you will find a selection of wines to fit any palate. Wines made of grapes from the best vineyard appellations in Eastern Washington and estate grown fruit from our own appellation will be featured.
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2007 Chef Demonstration Schedule
The Olympic Peninsula is rich with culinary treasure, and this year, First Federal Savings and Loan is once again sponsoring the Education Pavilion at the Dungeness Crab and Seafood Festival. The stage will feature the riches we have available to us here: lots of fabulous fresh seafood, paired with local produce and wine. We will highlight food preparation and cooking techniques by local and nationally recognized chefs while other exhibits will provide information about local organic farming and related nonprofit organizations. Many people love seafood, but feel intimidated when it comes to actually dealing with it in the kitchen. While we can get tips from cookbooks or watching celebrity chefs on television, nothing compares to a hands-on lesson. These live demonstrations will reveal all aspects of seafood preparation, from the live crab to the finished product. The emphasis will be on fresh, local cuisine.
Pacific Northwest chefs will offer demonstrations for all levels of cooking ability, beginning with live crab and whole salmon, proceeding with step-by-step instruction on cleaning, filleting and preparation techniques, and finishing with mouth-watering, nutritious and beautiful appetizers and entrees.
Saturday, October13
10:30 a.m. Seafood Specialties from the Crab House
Michael Despars
Executive Chef – The Crab House
Chef Michael Despars will prepare a specialty seafood dish: Barbecue Creole Shrimp. He will demonstrate all aspects of this delectable dish. Chef Despars has been in the cooking business for many years. After starting out in a supper club, he has cooked in cafes, a BBQ house, a fishing boat, and in full service restaurants.
11:30 a.m. Fresh-baked Bread (& Crab)
Joy Siemione
Joy's Bistro at Peninsula College
Joy Simeone will prepare several of her recipes, highlighting new bread and focaccia that she has developed in her restaurant. Together with her mother, Barbara Gooding, she will demonstrate Crostini with Crab Salad, an Open-faced Seafood Sandwich , and a Crab Salad. Joy Siemione, or simply “Joy” to many people, is the owner of Joy's Wine Bistro, which opened here on the Peninsula just over a year ago. She is also the owner of Joy's Bistro, soon to open on the Peninsula College campus. Her passion is cooking, but she has many interests, including wine, food and wine pairing, and the restaurant business.
12:30 p.m. What do we drink with all of this Crab anyway?
Winemakers & Chefs
A distinguished panel of winemakers and chefs from the area present a discussion on wine pairings with crab dishes.
1:30 p.m. Soothing Crab Bisque
Chef Brian Scheehser
Executive Chef, Trellis Restaurant,
The Heathman Hotel - Kirkland
Executive Chef Scheehser leads a celebration of small scale, farm to table products at Trellis, the Heathman-Kirklan's restaurant and bar. Chef Scheehser began experimenting with growing his own food over six years ago: “immersing myself in the earth has given me a unique understanding of a food's inherent flavor and texture; I enjoy the art of coaxing out the earthy, natural attributes of fresh produce using the simplest culinary techniques.” The Chef will demonstrate how to clean and shell a cooked crab and then will prepare a Crab Bisque.
3:00 p.m. Crab from South of the Border
Chef Eric Wright
Executive Chef, Cactus Restaurants
Madison Park, Kirkland , Alki
Executive Chef Eric Wright comes to us from Cactus Restaurants, where he leads a team of southwest-inspired food stylists. He is an award winning chef who will awaken our taste buds with his new recipe for Crab and Chorizo Cakes with Pickled Jalapeno tartar sauce, tomatillo cilantro mojo, and coriander coleslaw.
4:00 p.m. Chinese Crab
Chef Les Chan
Victoria's Chef Entertainer
Chef Chan hails from Victoria . Today, he will prepare Stir-Fried Crab with Black Bean Sauce. He is sure to entertain the crowd with his sharp wit and ongoing commentary throughout his demonstration. As a cooking instructor, Chan injects humour into his culinary classes. His sold-out classes bring people from all walks of life who are interested in good health and good eating. A lot of Chan's creative juices flow from his natural ability, along with his easy-going nature enabling others to be come more comfortable with oriental cuisine. Chan encourages personal failures and successes with cooking.
Sunday, October 8
10:30 a.m. Crab from South of the Border
Chef Eric Wright
Executive Chef, Cactus Restaurants
Madison Park, Kirkland , Alki
Executive Chef Eric Wright comes to us from Cactus Restaurants, where he leads a team of southwest-inspired food stylists. He is an award winning chef who will awaken our taste buds with his new recipe for Crab and Chorizo Cakes with Pickled Jalapeno tartar sauce, tomatillo cilantro mojo, and coriander coleslaw.
11:30 a.m. Crab Specialties
Chef George Goodrich
Executive Corporate Chef,
Red Lion Hotel
12:30 p.m. Soothing Crab Bisque
Chef Brian Scheehser
Executive Chef, Trellis Restaurant,
The Heathman Hotel - Kirkland
Executive Chef Scheehser leads a celebration of small scale, farm to table products at Trellis, the Heathman-Kirklan's restaurant and bar. Chef Scheehser began experimenting with growing his own food over six years ago: “immersing myself in the earth has given me a unique understanding of a food's inherent flavor and texture; I enjoy the art of coaxing out the earthy, natural attributes of fresh produce using the simplest culinary techniques.” The Chef will demonstrate how to clean and shell a cooked crab and then will prepare a Crab Bisque.
1:30 p.m. Crab for Lunch!
Chef Jason Wilson
Chef and Owner, Crush, Seattle
Jason Remains true to his ideals, preparing the finest and freshest organic ingredients in a manner befitting the style Modern American Cuisine. A graduate of the esteemed California Culinary Academy in San Francisco, Jason passion for knowledge and experience brough him to his most influential kitchens of the Flying Saucer, Aqua andStars where he worked in San Francisco, Singapore and eventually Seattle. He was named on of Food and Wine magazine's Best New Chefs of 2006. Today, he will wow us with his Crab and Corn Fritters, and, time allowing, a Crab “BLT. This recipe is available on our recipe page.
3:00 p.m. Crab to Start
Pastry Chef Kelly Shattuck
Dundee Bistro, Dundee , Oregon
Kelly Shattuck is the pastry chef at the Dundee Bistro in Dundee, Oregon . While she entertained the idea of a crab dessert for her demonstration, she will remain a bit more traditional in her approach, demonstrating a Crab Gougere, and other baked crab appetizers.
4:00 p.m. Fresh-baked Bread (and Crab)
Joy Siemione
Joy's Bistro at Peninsula College
Joy Simeone will prepare several of her recipes, highlighting new bread and focaccia that she has developed in her restaurant. Together with her mother, Barbara Gooding, she will demonstrate Crostini with Crab Salad, an Open-faced Seafood Sandwich , and a Bread Salad. Joy Siemione, or simply “Joy” to many people, is the owner of Joy's Wine Bistro, which opened here on the Peninsula just over a year ago. She is also the owner of Joy's Bistro, soon to open on the Peninsula College campus. Her passion is cooking, but she has many interests, including wine, food and wine pairing, and the restaurant business.
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2007 Music Stage
Friday, October 12th
5:00 pm Sequimarimba
Saturday, October 13th
10:00 am Black Bird
11:00 am BOWI
1:30 pm Locust Street Taxi
2:45 pm Tania Opland
4:00 pm Pat & Rosie Maloney
5:15 pm The Cutters
6:30 pm BOWI
Sunday,
October 14th
10:00
am Black Bird
11:00 am Pat & Rosie Maloney
12:00 pm Hank Cramer
2:45 pm The Cutters
4:00 pm Rate Limiting Step
The Cutters blend traditional and contemporary folk songs with Celtic, American, and Maritime styles and rhythms into music that could only be created in America . Don't miss these stunning vocal harmonies backed with guitar, banjo, fiddle, bass, bodhran, and Irish whistles.
Seattle based BOWI has been entertaining audiences with a blend of traditional Celtic music and unique energy for years. The BOWI sound encompasses a wide range of music including driving Jigs and Reels, exciting vocals, and beautiful ballads. Bowi's Kickin Celtic Music is sure to entertain.
Blackbird is a pairing rich in instrumentation, vocalization, and harmony that demonstrates their compatibility, versatility, and originality. Their show consists of original music and traditional songs and ballads that encourage the crowd to sing along.
Locust Street Taxi is a group who write songs about cows, college, love and everything in between. Their influences range from Dizzy Gillespie to The Muppets. With fans are scattered across every demographic, they never fail to delight.
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2007 Vendors
On the Pier….
Many artists, sponsors, and organizations are participating in the 2007 Dungeness Crab And Seafood Festival and have booths on the City Pier, including:
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