crab fest firstpart

Peninsula Daily News Dungeness Crab & Seafood Festival 2010 1

2 Dungeness Crab & Seafood Festival 2010 Peninsula Daily NewsPeninsula Daily News Dungeness Crab & Seafood Festival 2010 3


ninth annualDungeness Crab & Seafood Festival

PDN commuNitycrab feedFriday, 4 p.m. to 8:30 p.m.

Join us for the Peninsula Daily News Friday Night Community Crab Feed when the tent is up, the music is playing and the crab is boiling!

Get a sneak preview of the old-fashioned crab feed Friday night at a pre-festival pace and a pre-festival price!

Wine, beer, coffee and desserts will also be available for purchase. (The Crab Derby, education tents, vendors, and other food booths will open on Saturday.)

There is a $5 coupon in the Peninsula Daily News and on the PDN website at www.peninsuladailynews.com, making the dinner only $20 for a whole Dungeness crab, Sunny Farms’ corn, and Nash’s organic coleslaw. Good for Friday night only!

we’re growiNg!what’s new in 2010v New restaurants

Kokopelli Grill – Fish and chips and gumbo•Oven Spoonful – Northwest seafood paella, •crab puppies, seafood slawJ’aime Les Crepes – Sweet and savory crepes•Little O’s – mini donuts•Plus new menu selections from our 15 restaurants!•

v Olympic Culinary Loop presenting cooking demon-strations from the chefs of the Olympic Peninsula

v Special culinary guest — Chef Ron Anderson from Etta’s Seafood in Seattle

v Whole cooked crab to take home — on sale all weekend at the Crab Derby on the pier

v New beer selections from Fish Brewing, Leavenworth Biers and Pike Brewing

v Wine garden and food added to the Gateway Center

v Crabfest Volleyball Tournament on Hollywood Beach

v First annual Crabfest 5-K Fun Run/Walk, Sunday at 10 a.m., starting at Lincoln Street

v Raptor program on Hollywood Beach on Sunday

v Port Angeles Arts Council outdoor sculpture show and clock tower crabs

v Friday night PDN Community Crab Feed Tablescape Contest

We have received national recognition!

The Dungeness Crab & Seafood Festival has been selected as one of the “Top 100 Events in North America” by the American Bus Association. This is the top honor awarded to festivals and events.

Welcome!Welcome to the 9th annual Dungeness Crab & Seafood

Festival. Just miles from Dungeness Bay, this is the home of the Dungeness crab and we celebrate the region’s famed crustacean, the crab, and Olympic Peninsula cuisine.

Windermere Real Estate Crab CentralJoin us under the 8,000 square foot big top, the Wind-

ermere Real Estate Crab Central Pavilion. Here you’ll find our old-fashioned crab feed complete with large kettles of fresh crab, Sunny Farms’ corn and Nash’s organic coleslaw.

Seven of the finest local restaurants compliment the crab feed with more than 25 dishes and great desserts. There will be wine tasting by award-winning local wineries, a beer garden and music.

Wilder Auto & High Tide Seafoods Grab-a-Crab Derby

Participate in the High Tide Seafood and Wilder Auto Grab-A-Crab Derby by crabbing from large holding tanks on the city pier using crab snares and bait.

A $5 entry will allow you to crab for 10 minutes. No license or gear whatsoever is required.

You can purchase the crab you catch and have it cleaned and cooked on the spot! And if you don’t want to “crab” you can buy a whole crab to go.

First Federal Education ProgramThe First Federal Education Program brings together

several festival programs throughout the grounds.At the Gateway Center enjoy Chef Demonstrations.

Then at the pier, step into the Feiro Marine Life Center for a hands-on experience.

Visit with organizations such as the Olympic Coast Marine Sanctuary in the Environmental Education Area, or bring your family to take part in the Children’s Program.

Lower Elwha Klallam Tribe & Elwha River CasinoThe Lower Elwha Kallam tribe will be showcasing the

salmon restoration and Elwha River Dam removal projects.The Elwha River Casino will host a Pendleton coat give-

away and provide FREE shuttle service to the casino.Be sure to stop by and immerse yourself in local culture

— singing, dancing, story-telling, Coast Salish artwork and much, much more!

More on the PierEnjoy more than 70 craft and merchant booths; take

a walk out on the pier or on the beach. More great family friendly food and refreshments can be enjoyed at one of the picnic tables while you join in the Crab Derby or the children’s activities.

schedule continued on next page >>

Cooked crabs are transferred from a steaming pot onto a tray at the Dungeness Crab & Seafood Festival. photo by Chris Tucker

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1510 East Front Street • Port Angeles, WA1-800-329-7466 • 360-452-4015 095096424

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Lincoln StreetLincoln Street will be closed south of Front

Street. As you make way to the cooking demon-strations at the Gateway Center with new food vendors, and a second wine and beer garden, don’t forget that the businesses adjacent to the festival — Kokopelli Grill, Thai Peppers and India Oven — will be open.

You may also access local businesses such as the Landing Mall and Dairy Queen on Railroad Avenue, plus Wine on the Waterfront, Downrig-gers Restaurant, and Smugglers’ Landing, which are located in the Landing Mall. (No thru traffic.)

And more...Watch the first annual Crabfest Sand Volley-

ball Tournament on Saturday and Sunday.Northwest Raptor Center will hold live demon-

strations on Sunday.Also, the first annual Crabfest 5-K Fun Run/

Walk will take place on Sunday at 10 a.m. start-ing at Lincoln Street.

Port Angeles Arts CouncilThe Port Angeles Arts Council will have an

information booth in the Gateway Center and will display large outdoor sculptures from artists Gray Lucier, Ray Hammar, Bill Calhoun, David

Weitzman, Jeffery Leach and Paul Cousineau.Two new crabs have been commissioned for

the clock tower to join the original crab designed and constructed by Bob Stokes.

Team 1: Anna Wiancko-Chasman and •Dani LaBlondTeam 2: Gray Lucier and Cindy Elstrom•

Port Angeles Farmers MarketThe Farmers Market, usually held at the Gate-

way Center, will be open Saturday from 10 a.m. to 2 p.m. at the Clallam County Courthouse parking lot at the corner of Peabody and Fourth streets.

Our CrabOur Crab Feed crustaceans are caught by

High Tides Seafood in local waters. They are delivered live to the festival throughout the week-end. You can’t get a fresher crab!

DirectionsYou can get to Port Angeles by driving, fly-

ing, or taking the ferry from Victoria. When you arrive in Port Angeles you can’t miss the festival as you drive into town.

The festival site is at the Red Lion Hotel, the Gateway Center, and City Pier at the corner of Highway 101 (Front Street) and Lincoln Street. Park free anywhere downtown where there are more than 2,000 parking spaces.

<< schedule continued on from page 3

Watching as freshly-cooked crab is dismantled for immediate consumption.photo by Keith Thorpe

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The Festival hosts more than 70 craft and merchant booths, each showcasing great Northwest items.

Don’t miss these vendors on the pier!

pier vendors

Youth from the North Olympic Peninsula Skills Center will be up to their elbows in crab at this year’s festival celebration.

The Skills Center offers cost effective, quality job training for students be-tween the ages of 16 and 21. Students receive free career training as part of their public education, and the training prepares them to successfully enter the job market or further advance their education.

During the past few years, the Skills Center students and their culinary direc-tor, Denise Dahl, have helped with the traditional crab feed.

Students will be involved in the setup, logistics and planning of the festival, and learn about producing a festival and about the setup of a high volume food production line. They will be in charge of cleaning crab, plating up of dinners, shucking corn, filling butter cups and cutting and marinating coleslaw.

The crew will serve approximately 3,000 dinners over a three-day period and look forward to seeing everyone at the festival celebrating the bounty of the Northwest.

Festival teaches students about food service industry.

didyouknow...Crabs average a little under 7 inches wide but have been found as big as 10 inches wide. They will eat almost anything, including clams, fish, other crabs, starfish, worms, squid and snails.

All American Sign Company

Puppet Pandemonium

Blackwaters Metal – Bob & Melanie Delaney

Bonsai by Kaihara

Boys & Girls Clubs of the Olympic Peninsula

Choclate Serenade

Kim Lugar – Clay Art Studio

CR Wearables

Crabby Chris & Company

Crafts by Carolyn

Critter Creations

Deer Park Designs – Copper salmon by Clark Mundy

Dianne B. Kimball

DJ’s Pens & Nancy’s Names – Dennis & Nancy Johnson

Elwha Apiary

Frantic Art

Freeborn Metal Designs

Fresh Hats – Love on your head

Galloping Goat Farm

Home Treasures – Sheryl Attolini

Ila’s Foods

Kate Larsson Watercolors

Lord Jensen Lavender

Maurer’s Foods

Mountain View Studio & Wendy Brodd Studio

Nativa

Bistro Blends of Napa Valley

Pearls By Nature

Peggy Cook’s Whimsical Art

Personalized Signs PDQ

Phocas Farms

Pure Elements Spa

R&T Crystals

Rockin’ Rocks by Suzy Killins – Stone jewelry

The Real Leaf Man

Seahorse Inspirations

Sew It Seams Tie Dye

Shasta Image

Shoalwater Bay Natural Dyes

Shoestring Wood Products

Smoothie Essentials

Stow-B-Low.Net – Inventors of the Crab Pod

Studio Wide Mouth Frog Designs

Tasha’s Accessories

The Birds And The Beads

Crazy Crab Hats

Tusaicos Bath of Port Townsend

Vestuto Chart Art

Vivid Imaginations presents Extreme Face Painting

Linda Lee Whidbey Woolies

Whitesbrook Fusion

Don J. Dye – Wildlife Images

WITM Enterprises Inc

XSBaggage & Co.

Kelphead Products

North West Indian Crafts

Boy Scout Troop 1460

New Dungeness Light Station

North Olympic Mountainers Lacrosse Club

Nor’Wester Rotary

American Red Cross

photo by Jennifer Veneklasen

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$5 gets you 10 minutes to hook a crab!

Join us at the Grab-a-Crab Derby area where everyone who attends the festival has a chance to not just eat, but catch their very own Dungeness crab.

For just $5, you get 10 minutes to entice a hard-shelled crustacean onto your hook at the Grab-a-Crab Derby. No license or gear whatsoever is required.

At City Pier, live crabs are held in two 2,000-gallon tanks provided by High Tide Seafoods and co-sponsored by Wilder Auto.

To make things even more interesting, selected crabs will be tagged before going into the tank. If you’re lucky

enough to catch one of these tagged crabs, then the crab is yours!

But even if your crab isn’t tagged, you can still purchase your catch. The Peninsula College men’s basketball team will be on hand to clean and cook your crab on the spot for a small donation.

This year, crabs will also be sold to the public throughout the weekend,

even if you don’t join in the Crab Derby. This is the freshest crab you can buy!

The commercial crabbing season opens Oct. 1, which is why the festival is held the second weekend of October.

High Tide Seafoods will once again be catching crab for this year’s crab feed and derby. Every crab will be live — plucked from local waters — when it gets to the festival. High Tide also provides the tanks and manpower for set-up and clean-up, cranes to move the tanks, and they pump water from the bay to keep the crab fresh.

A crew of local volunteers led by Monte English, Leslie English, Kevin Kennedy and Jim Haguewood work behind the scenes to keep the derby rolling along. So come on out to the derby. The derby is open from 10 a.m. to 5 p.m. Saturday and from 10 a.m. to 4 p.m. Sunday.

New this yearCrabs will be sold to the public throughout the weekend to take home or picnic, even

if you don’t join in the Crab Derby!

catchyour own crab

Watching a crab get pulled from the tank at the Grab-a-Crab Derby at the 2009 Dungeness Crab & Seafood Festival.Photo by Keith Thorpe.

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Immerse yourself in the cultural history of Lower Elwha Klallam tribe. The tribe will be showcasing music, dance and visual arts performances both days of the festival and will have artwork on display.

Opening CeremonyThe Elwha Klallam Dance Group will be the spe-

cial guests during the festival’s Opening Ceremony at 11 a.m. Saturday. A member of the tribe will also present a blessing.

Music & ArtThe Elwha Klallam Dance Group will perform on

Saturday at their booth area on Lincoln Street and on the Crab Central Pavilion stage.

The tribe will display one of the three canoes that are used in the Tribal Canoe Journey — an annual event where tribes from Western Washington and British Columbia use traditional waterways.

ProjectsFolks will be on staff to discuss many of the

projects the tribe is working on, including the El-wha River dam removal project, salmon restoration, the new hatchery, the Valley Road project, and the Lower Elwha Klallam Tribe’s Heritage Center — just to name a few!

The Elwha River dams were constructed in the early 1900s without fish ladders, preventing salmon from migrating upstream to spawn. Tear-down of the two dams, scheduled to begin in 2011, is the nation’s largest dam removal to date. It will restore the river to its natural free-flowing state, allowing salmon and other fish to once again reach habitat and spawning grounds.

The Lower Elwha Klallam tribe has lived on the river for more than 2,700 years. In fact, Port Angeles was once home to a huge village called Tse-whit-zen, which was unearthed in 2003 and is one of the largest

and oldest Native American villages found in the nation.The tribe’s new Heritage Center is at 401 E. First St.,

Port Angeles. The 9,908-square-foot training facility will be open for tours at 2 and 4 p.m. Saturday and Sunday.

Elwha River Casino & ShuttleThe Elwha River Casino, which is owned and

operated by the Lower Elwha Klallam tribe, will host a Pendleton Jacket giveaway.

During Crabfest, the casino will provide a free shuttle service between the festival grounds and the nearby casino. See the back page of the program for shuttle schedules.

of Lower elwha Klallam tribeof Lower elwha Klallam tCultural heritage

photo by Joni Eades


The chefs for the cooking demonstration appear courtesy of the Olympic Peninsula Loop Culinary Tourism Association (a.k.a. Olympic Culinary Loop), a nonprofit organization that exists to define and promote Olympic Coast Cuisine and celebrate the region’s unique culinary experience.

Reflecting the diverse microclimates, coastal proximity and Native American heritage that character-ize the Olympic Peninsula, Olympic Coast Cuisine combines sustainable locally-grown and foraged fruits, vegetables, herbs and berries, locally hunted game, bountiful local sea fare, and handcrafted local wines in a “farm to table” experience that instills a unique sense of place.

The Olympic Culinary Loop is proud to share this sense of place with you through a fantastic demonstration stage line-up of chefs from around the Olympic Peninsula and beyond.

Each chef will use fresh, local ingredients to prepare mouth-watering Olympic Coastal Cuisine, from scallop ceviche with pickled chanterelle mushrooms, perfect for company, to comfort food at its local best — Dungeness crab mac & cheese.

The Olympic Peninsula is rich with culinary treasure. Learn tricks from the professionals with free demonstrations located at the Gateway Center and

sponsored by First Federal, Olympic Restaurant Equipment and the Olympic Peninsula Culinary Tourism Association.

Saturday11 a.m.

Chef Arran Stark, Cultivated Palette Catering, Port TownsendPreparing: “Everything Salmon...Methods Class”

The MC for the Food Demonstration Stage will be chef Arran Stark of Cultivated Palette Catering, Port Townsend.

His culinary career began as an apprentice at Atlanta’s Le Petite Auberge under chef Wolfgang Gropp, which led to him working with French Master Chef Bernard Goupy at the famed Le Clos at Chateau Elan.

Arran’s career journey took him from the Museum of Fine Arts in Boston to the Hotel Wheatleigh in the Berkshires and on to Atlanta as executive chef at Glen Arven Country Club.

Arran and his wife, Micaela, moved to Port Townsend in 2006 where dreams of a sustainable farm to table business took root in the form of Cultivated Palette Catering and Brassica Restaurant.

noon

Jess Owen, chef and owner at Ocean Crest Resort, Moclips Preparing: Wild salmon au poivre with maple and balsamic glazed strawberries, wild huckleberry and mushroom risotto, and grilled asparagus

In the dining room Jess is known as a Certified Culinary Consultant. In the kitchen he is known as The Culinary Madman for his unique creations like chai halibut and Roosevelt elk and berry soup.

Jess’s philosophy is to keep dishes as simple as possible. He is known for his gregarious sense of humor and abun-

dant knowledge of food. His menus fea-ture beautiful, simple food you want to eat again and again.

One of his favorite things is to serve a new and creative dish, such as choco-late soup, and see the skeptical look on a guest’s face change to a look of pure happiness with that first bite.

1 p.m.

Chef Jon Luzadder, Ajax Café, Port Hadlock Preparing: Linguini with butternut squash, mussels and wilted greens (locally sourced)

Jon is a Southern California na-tive who started his culinary career at the Culinary Tour in Irvine, work-ing and apprenticing at restaurants in Chicago, Detroit and Pittsburgh.

Now he resides in Port Townsend. He spent time work-ing at Fin’s Coastal Cuisine in Port Townsend and Cedar Creek in Sequim before taking the executive chef position at the Ajax Café in Port Hadlock.

He brings 25 years of kitchen experience and a commitment to use locally sourced ingredients.

2 p.m.

Chef Ron Anderson, Etta’s Seafood, Seattle Preparing: Cider steamed blueshell mussels, smoked hamhock

Ron’s goal at Etta’s is to design local and seasonal menus, waiting for each ingredient to reach its perfect moment in season before he puts it on the customer’s plate.

While working at a country club in Wenatchee, he admir-ingly watched the chef deftly and speedily slice through a pile of mushrooms, and from that mo-ment, he was drawn to the culinary world.

In 1997, he packed his jeep and drove to Seattle. In only five years, Ron worked his way up from sauté station line-cook at Etta’s, to sous chef, and then to the top kitchen position of chef in 2008.

3 p.m.

Les Chan, Chef from Victoria, British Columbia Preparing: Imperial crab spring rolls

Chef Chan is sure to entertain the crowd with his sharp wit and ongoing commentary throughout his demonstration.

As a cooking instructor, he injects humor into his sold-out culinary classes that bring people from all walks of life who are interested in good health and good eating.

Chinatown’s unofficial ambassador, Chan is also a popu-lar tour guide regaling visitors with its wild history.

4 p.m.

Chef Jon Unruh, Wildfire Grill, Port Angeles Preparing: “Comfort Food at its Local Best… Dungeness Crab Mac & Cheese”

Peninsula residents have followed long time Port Ange-les chef, Jon Unruh, from his early days at a local favorite, the Bushwhacker, to the popular fine dining of the Wildfire Grill known for its wood-fired cuisine featuring local, in season ingredients.

5 p.m.

Chef Kaleb Wallace, Michael’s Seafood & Steakhouse, Port Angeles Preparing: Fresh pasta with chanterelle mushrooms and Dunge-ness crab with Olympic Cellars Chardonnay Butter

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Kaleb discovered his love for culinary arts while working in the kitchen at Michael’s Seafood and Steakhouse in his hometown of Port Angeles. Encouraged to continue his education he enrolled and graduated from the Le Cordon Bleu Institute in Portland, Ore.

True to his Northwest roots, Kaleb loves seafood, espe-cially salmon and its versatility in Olympic Coast cuisine.

sunday11 a.m.

Les Chan, Chef from Victoria, British Columbia Preparing: Imperial crab spring rolls

See bio under Saturday.

noon

Chef Ron Anderson, Etta’s Seafood, Seattle Preparing: Seared Pacific scallops with curried Nante carrots, pumpkin seed vinaigrette

See bio under Saturday.

1 p.m.

Chef Gabriel Schuenemann, Alder Wood Bistro, Sequim Preparing: “Foraged & Found” — Scallop ceviche with pickled chanterelle mushrooms

Gabriel began his culinary career catering throughout the San Francisco Bay Area, learning gastronomical skills in an environment that afforded him the freedom to experi-

ment with ingredients and combinations. From California, he traveled extensively in Europe and South West Asia. Upon his return to the U.S., an infusion of continental flavors found its way into his creations.

Gabriel found a place as lead sauté chef at the Seasons Restaurant in Davis, Calif., and then as sous chef at the Indian Peach Food Co. in Point Reyes, Calif., where he was instrumental in creating their menu. Today, Gabriel and wife, Jessica, own and operate Alder Wood Bistro in Sequim.

2 p.m.

Chef Terry Sheehan, Executive Chef, Lake Crescent Lodge, Port Angeles Preparing: Kabocha pumpkin and Dungeness crab agnolotti carbonara; alderwood smoked bacon; Washington state apples; Oregon truffles; dairy fresh farms goat cheese-sage cream. Additional tasting item: Spicy Dungeness crab and peanut soup

Terry’s engaging personality makes him a natural for television appearances and feature articles.

He was raised in Potomac, Md., where his parents were food and beverage executives. Inspired by this early exposure to the culinary world, he started his career with the Donald Trump Organization in 1985, working in various positions including assistant banquet chef on the Trump Princess Yacht.

In 2005 he joined Aramark as the senior executive chef of the Wachovia Complex in Philadelphia, during which time he oversaw all aspects of food and beverage operations for the 76ers, Philadelphia Flyers, Phantoms, and special events.

Prior to becoming executive chef for Lake Crescent Lodge, he led the culinary team of The Boar’s Head and its AAA Four-Diamond award-winning restaurant, The Old Mill Room.

3 p.m.

Chef Xinh Dwelley, Xinh’s Clam & Oyster House, Shelton Preparing: “Geoduck…Prepared by the Master”

Xinh T. Dwelley, chef of Xinh’s Clam & Oyster House, started cooking as a teenager at a mess hall in her native Viet-nam for an entire battalion of American soldiers. She married an American GI and immigrated to the states in 1970.

Prior to taking a job with Taylor Shellfish, Xinh did not even know what an oyster was. Given time with the shellfish, she started winning cooking competitions with her oyster stew.

In 1996, Xinh’s Clam and Oyster House in Shelton was born. Her food expresses the flavor memories of her home-land with the shellfish grown in nearby waters. Her loyal fans sometimes call her food “Xinhful.”

4 p.m.

Chef Steve McNabb, Olympic Coast Consulting, Port Angeles Preparing: “Northwest Paella — A pan cooked over coals filled with Spanish bomba rice, Dungeness crab, shrimp, and topped with an assortment of veggies

Steve is a local freelance chef and culinary consultant. He is a former student of the Port Angeles Skills Center and last season was executive chef at the Saltery Lodge, one of Southeast Alaska’s most exclusive fishing lodges.

crab fest firstpart

Documents

crab puppies

fresh crab

crab snares

crab derbymuch

night community crab

ettas seafood

leavenworth festival

dungeness bay