First Federal Savings & Loan

Education Tent

2007 Chef Demonstration Schedule

   sponsored by Olympic Memorial Hospital

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

11:30 a.m. Fresh-baked Bread (& Crab)

Joy Siemion

    Joy's Wine Bistro

& Joy's Bistro at Peninsula College

1:30 p.m. Soothing Crab Bisque

Chef Brian Scheehser

    Executive Chef, Trellis Restaurant,

The Heathman Hotel - Kirkland

3:00 p.m. Crab from South of the Border  

Chef Eric Wright

    Executive Chef, Cactus Restaurants

Madison Park, Kirkland , Alki

4:00 p.m. Chinese Crab

Chef Les Chan

  Victoria's Chef Entertainer

 

Sunday, October 8

10:30 a.m. Crab from South of the Border  

Chef Eric Wright

    Executive Chef, Cactus Restaurants

Madison Park, Kirkland , Alki

12:30 p.m. Soothing Crab Bisque

Chef Brian Scheehser

    Executive Chef, Trellis Restaurant,

The Heathman Hotel - Kirkland

1:30 p.m. Crab for Lunch !

Chef Jason Wilson

Chef and Owner, Crush, Seattle

3:00 p.m. Crab to Start

Pastry Chef Kelly Shattuck

    Dundee Bistro, Dundee , Oregon

4:00 p.m. Fresh-baked Bread (and Crab)

Joy Siemion

    Joy's Wine Bistro &

    Joy's Bistro at Peninsula College

    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.

Joy Simeon 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 Siemion, 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.

  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.

    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.

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. 

    Jason Wilson 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.            Jason's Recipe!

    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, d emonstrating a Crab Gougere, and other baked crab appetizers.

 

Agricultural Tent

Spondsored by Annie's Homegrown

Special Thanks to Nash's Organic Produce

Tilth Producers will be leading free kids activities, and sharing educational materials about nutrition, local food systems, '10 Reasons to Buy Organic', the 100-mile diet, and where you can find healthy food in your community.  A farmers' market style tent will welcome visitors to the festival, and heighten your senses and excitment as we dig into the heart of real food and where it comes from.  Taste, explore and GROW with Tilth Producers of Washington!"

 

Tilth Producers

 

Tilth Producers of Washington is a statewide non profit association of organic and sustainable farmers that promotes ecologically sound, economically viable and socially equitable farming practices that improve the health of our communities and natural environment. They are also a proud sponsor of the 2007 Dungeness Crab and Seafood Festival.

 

For almost four decades, Tilth Producers has been at the fore-front of the nation's organic and sustainable farming movement. In the 1970's, Tilth Producers helped develop Washington State 's organic certification program. In 1987, they worked with several environmental groups to create Washington State University 's Center for Sustaining Agriculture and Natural Resources. They also ensured their members had an active voice on the National Organic Standards Board as well as providing valuable input to the National Organic Certification Program, adopted in 2000 and still being refined. Tilth Producers has also worked closely with Washington State University (WSU) to develop their Small Farms Program along with an organic crop research initiative. In tandem with WSU, Tilth Producers helped plan the first organic agriculture major program at the WSU College of Agriculture and Home Economics.

 

Tilth Producers is a firm believer that theirs, and other like efforts, are critical to the survival and success of organic and sustainable agriculture, as well as the family farm of the future. A member organization, Tilth Producers participants include farmers, wholesalers and retailers, farm suppliers, researchers, educators, consultants, consumers and organizations that support sustainable agriculture.

 

Current programs include the Tilth Producers Quarterly journal, the bi-annual Tilth Producers Directory, a Washington Guide to Organic and Sustainable Growers, Food and Farm Suppliers and Resources, an annual conference, educational farm walks, an organic agriculture publicity campaign, support of organic farming research, the Tilth Farm Intern Placement Service and advocacy for organic and sustainable agricultural policy.

 

Cultivating the Family Farm is the theme of the upcoming Tilth Producers Annual Conference, held in Wenatchee this year, November 9-11 th . Whether you work on farm, dream of owning your own operation, or just want to learn about food production and have an interest in agriculture, this conference is a fabulous opportunity to learn and network with folks in the industry from around the country. More info at www.tilthproducers.org

 

In our own neck of the woods, Tilth Producers has been working closely with Clallam County farmers and community members to promote Washington grown organics, and to provide education and outreach to Olympic Peninsula consumers about local food systems. As the Local Food Initiative of Clallam County gets rolling, we are excited to partner with Tilth Producers to strengthen our agricultural economy and farmers' markets. Check out the Agricultural Tent at the Crab Fest, sponsored by Tilth Producers, and have fun participating in kids activites and learning about Clallam County's farming community!