First Federal Demonstration Tent
Sponsored by
First Federal
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.
Several of the highlights include:
- Chef Jason Wilson, Chef and Owner of Crush Restaurant in Seattle, is one of Food and Wine magazine’s best new chefs of 2006. Chef Jason Wilson remains true to his ideals by preparing the finest local, organic ingredients in a manner befitting the title Modern Northwest Cuisine.
- Eric Wright, Executive Chef for the Snoqualmie chapter of Slow Food, is an award-winning chef who has been involved with many well-known restaurants. He will be tantalizing our taste buds with Crab Chardonnay Bisque.
- Chris Tanghe and James Lechner, owners of Elevage Wine, will appear for the first time to demonstrate seafood and wine pairings. Their company endeavors to bring great wine to the common table.
- Victoria Chef Les Chan will demonstrate Chinese cuisine recipes using Dungeness Crab, including his scrumptious Stir Fried Crab with Ginger and Green Onion Sauce.
There’s a lot to learn and none of it is too difficult! In fact, it’s fun. Come to the demonstration stage to share in the excitement of fresh, local cuisine!
Chef Demonstration Schedule
Saturday, October 11
10:30 a.m. Far Afield - Arran Stark
Chef and Caterer – Cultivated Palate Catering
Chef Stark will demonstrate techniques for dealing with local, organic chicken! He will demonstrate from the whole chicken to the final product in this surprise crowd pleaser.
Chef Stark owns Cultivated Palate Catering in Port Townsend and often appears at the Port Townsend Farmer’s Market, where he demonstrates a broad range of cooking techniques. Come learn from a pro!
11:30 Barbeque Creole Shrimp - 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.
12:30 p.m. Crab Quesadilla - Dave Long
Chef and Caterer, Oven Spoonful Catering
Chef Long will demonstrate all aspects of the creation of this south-of- the border-inspired dish, beginning with the whole crab! Chef Long is a chef and the co-owner of Oven Spoonful, a catering company from right here in Port Angeles. Upon graduating from culinary school, he cut his chops in some of Seattle's finest restaurants and hotels, alongside several noted chefs, such as Caprial Pence, at Fullers, Jerry Traunfeld, at the Alexis Hotel, and Rip Ripley, at the Greenlake Grill.
1:30 p.m. Crab Luxe - 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 brought him to his most influential kitchens of the Flying Saucer, Aqua and Stars 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 a super luxurious Crab preparation.
3:00 p.m. Crab Chardonnay Bisque- Chef Eric Wright
Executive Chef, Snoqualmie Slow Food
Executive Chef Eric Wright comes to us from the Snoqualmie Chapter of Slow Foods and from Microsoft, where he runs their largest café. He is an award winning chef who will awaken our taste buds with his new recipe for Crab Chardonnay Bisque.
4:00 p.m. Crab Foo Yung - Chef Les Chan
Chef Chan hails from Victoria. Today, he will prepare Crab Foo Yung. 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 12
10:30 a.m. Crab Chardonnay Bisque - Chef Eric Wright
Executive Chef, Snoqualmie Slow Food
Executive Chef Eric Wright comes to us from the Snoqualmie Chapter of Slow Foods and from Microsoft, where he runs their largest café. He is an award winning chef who will awaken our taste buds with his new recipe for Crab Chardonnay Bisque.
11:30 a.m. Crab Foo Yung - Chef Les Chan
Chef Chan hails from Victoria. Today, he will prepare Crab Foo Yung. 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.
12:30 Chris Tanghe & James Lechner
Sommeliers and Owners, Elevage, Seattle
Chris and James are certified sommeliers who own Elevage, a wine- consulting business in Seattle. Elevage works on building wine programs and managing personal wine cellars. They bring a very high level of expertise to demonstrate the ins and outs of pairing seafood with wine.
1:30 Barbeque Creole Shrimp - 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.
3:00 The Art of Cheese and Wine
Edgar Burks - Harbinger Winery
This year we are lucky to have local cheese and wine aficionado, Edgar Burks, from Harbinger Winery presenting finer points of cheese and wine pairing. Why bother with these details? Come find out!
4:00 Crab Specialties - Chef George Goodrich
Corporate Executive Chef - Red Lion Hotels
Chef George Goodrich will prepare a specialty dish, featuring local seafoods and crab, such as Dungene
Environmental Education Tent