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Dungeness Crab & Seafood Festival Held in Port Angeles, Washington
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PORT ANGELES, Wash—GET CRACKIN’ was the motto for guests to taste the bounty of the Olympic coast with fresh whole Dungeness crab at the 7th Annual Dungeness Crab and Seafood Festival,presented by Westport Shipyards, Inc. and Windermere Real Estate.The Festival was held October 11-12, 2008, in Port Angeles, Washington. “Crabfest” is the annual celebration of the region’s diverse bounty - the seafood, agriculture, and maritime traditions and the breathtaking coastal environment. The featured crustacean, the Dungeness Crab, was named after the village of Dungeness near Port Angeles. The Festival was held downtown at the Port Angeles City Pier and Red Lion Hotel overlooking the beautiful Straits of Juan de Fuca, and Victoria, BC.
In the 7,000 square foot food pavilion,Windermere Real Estate Crab Central the Red Lion Hotel, thousands of pounds of live crab were cooked and served with fresh corn and cole slaw. The bounty also included crab cakes, wild salmon, oysters, mussels, and clams, with more than 20 individual dishes prepared by Olympic Peninsula restaurants including: Dungeness Crab Cake Company, Joy’s Wine Bistro, Mystery Bay Seafood, Port Angeles Crabhouse, Sabai Thai, and Toga’s International Cuisine. Wine tasting was provided by Olympic Peninsula Wineries, there is Northwest beer, sponsored by Olympic Distributing and Pyramid Breweries and great live music at the Jim’s PharmacyStage.
There was even a Wilder Auto and High Tide Seafood Grab a Crab Tank Derby where guests participated in an unorthodox derby by crabbing from large holding tanks using crab snares and bait. Festival volunteers were on hand to show guests how to catch, cook and clean the famous crustacean so they could catch a tagged crab to take home cooked or uncooked!
The First FederalEducation Pavilion featured cooking demonstrations with local and regional chefs, including Jason Wilson, Chef and Owner of Crush Restaurant in Seattle; Eric Wright, Executive Chef for the Snoqualmie chapter of Slow Food; Victoria Chef Les Chan; Arran Stark, Cultivated Palate Catering: Michael Despars, Executive Chef – The Crab House; Dave Long, Chef and Caterer, Oven Spoonful Catering; Chef Jason Wilson; Chef and Owner, Crush, Seattle; Chef George Goodrich, Corporate Executive Chef Red Lion Hotels. Chris Tanghe and James Lechner, owners of Elevage Wine, and Edgar Burks of Harbinger Winery will lead discussions on wine pairings with northwest seafood dishes.
Also on the pier were more than 40 booths, offering a variety of Northwest and marine related items from area artists and merchants. Some food vendors included Jeramiah’s BBQ, VanGoes Pizza, Roasted Corn, Jawa’s Roasted Nuts, and Casey’s Kettle Corn. Enjoy drinks from the Coffee Dream Team – Princess Valiant Coffee and the Beanery.
The Landing Mall has undergone some changes recently, including some decorative additions, a salmon sculpture adorned spiral staircase, and a new wine bar, Wine on the Waterfront. The Art Gallery showcases local talents and the two restaurants, Downrigger’s Waterfront Restaurant and the Landing Restaurant & Dockside Lounge, offered seafood specials along with the usual menu for the festival.
For more info: visit www.crabfestival.org, or call 360-452-6300.
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