Negroni Week at The Shelburne Inn
Laurie, of The Shelburne Inn, is a fan of the negroni cocktail. For National Negroni Week - she developed an outstanding menu of negronis - plus some specials not on the menu.
Willapa Bay oysters are always a good choice .
Laurie's rye bread with a fantastic house made pastrami.
Steamed Willapa Manila Clams with Absinthe and Herbs
Steamed Willapa Manila Clams with Absinthe and Herbs
As I was adding some herbs to the steaming water, I realized there was a bottle of Absinthe on my counter. Wish you could smell this! #heaven
Razor Clam Festival Beer Garden
A beer garden was set up in Veterans Park, Long Beach, WA.
Head Brewer and co-owner of North Jetty Brewing - Erik Svendsen
Goose Point Oyster Shooters - from The Lost Roo were served up along with the beer!
Clam Fritter Contest at the Razor Clam Festival
The Clam Fritter tent -with the NEW big fry pan- had onlookers watching the High School Culinary Arts students frying up the recipes they developed.
The judges were chefs from the Tom Douglas Restaurants - Chef Nate Crave from Trattoria Cuoco, Chef Matt Fortner from Tanaka San, and Chef Stacy Fortner pastry chef from the Dahlia Lounge.
The Depot Restaurant Wins BEST CLAM CHOWDER!
I spent some time with Chef Michael while researching my own recipe for the Amateur Clam Chowder Contest. He was gracious answering my many questions and later prepared a delicious bowl of chowder The Depot Restaurant Style. It really is the best chowder in town!
Amateur Clam Chowder Contest
New in 2015 was the Amateur Chowder Contest.
13 amateurs brought crock pots of steaming chowder. (Mine is the one on the right.)
The judges are ready to 'chowdah'! Three chefs from the Tom Douglas Company, plus Zach Forster - WA State Department of Fish & Wildlife - were the judges.
Judges from left to right: Zach Forster - Dept of Fish and Wildlife, Chef Matt Fortner from Tanaka San, Chef Stacy Fortner pastry chef from the Dahlia Lounge and Chef Nate Crave from Trattoria Cuoco.
The winning chowder was from an Astoria couple. It was a smoked razor clam chowder with corn. They garnished it with applewood smoked bacon and smoked sea salt. The salty smokey flavor stood out.
The 3rd place chowder was from Long Beach, WA. He told me that he cured his own pork to use in his recipe. It was tasty.
Sadly my Seaview Chowder did not win. It had razor clams and steamer clams. It was brothy, and aromatic. Other contestants and people in the audience thought my presentation was best. Many shouted out - it looks like The Depot Chowder - which I take as a compliment because Chef Michael is my chowder muse and The Depot Restaurant won BEST restaurant chowder in a people's choice contest! I will be posting recipes soon.
Sportsmen's Cannery
Just a few blocks from our house, we took a little walk to pick up fresh Willapa Manila Clams to add a special touch to our razor clam chowder for the Amateur Chowder Contest.
A little walk around Seaview in early March.
Such a pretty day!
There is a boot in his mouth!
Jim T took his car out for a drive in our spring-like weather!
Susie's daffodils are starting to bloom!
Check out my expert itinerary on Utrip! - 'Ocian in View'
Honored to be chosen as a Utrip expert! I created a three day itinerary that will fill you up with local history, cuisine and some of my favorite places. Just click on the photo below to be taken to the page - let me know what you think! (The itinerary requires a date to begin... so put in any Thursday to populate the list of recommendations.)
