Friday, 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!
Cooked crabs are transferred from a steaming pot onto a tray at the Dungeness Crab & Seafood Festival.
photo by Chris Tucker we’re growiNg!
what’s new in 2010
ninth annual v New restaurants
• Kokopelli Grill – Fish and chips and gumbo
• Oven Spoonful – Northwest seafood paella,
crab puppies, seafood slaw
• J’aime Les Crepes – Sweet and savory crepes
• Little O’s – mini donuts
& Seafood Festival
• 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
Welcome! First Federal Education Program weekend at the Crab Derby on the pier
Welcome to the 9th annual Dungeness Crab & Seafood The First Federal Education Program brings together
v New beer selections from Fish Brewing, Leavenworth
Festival. Just miles from Dungeness Bay, this is the home several festival programs throughout the grounds.
Biers and Pike Brewing
of the Dungeness crab and we celebrate the region’s famed At the Gateway Center enjoy Chef Demonstrations.
crustacean, the crab, and Olympic Peninsula cuisine. Then at the pier, step into the Feiro Marine Life Center for a v Wine garden and food added to the Gateway Center
hands-on experience. v Crabfest Volleyball Tournament on Hollywood Beach
Windermere Real Estate Crab Central Visit with organizations such as the Olympic Coast
v First annual Crabfest 5-K Fun Run/Walk, Sunday at
Join us under the 8,000 square foot big top, the Wind- Marine Sanctuary in the Environmental Education Area, or
ermere Real Estate Crab Central Pavilion. Here you’ll find bring your family to take part in the Children’s Program. 10 a.m., starting at Lincoln Street
our old-fashioned crab feed complete with large kettles of v Raptor program on Hollywood Beach on Sunday
fresh crab, Sunny Farms’ corn and Nash’s organic coleslaw. Lower Elwha Klallam Tribe & Elwha River Casino v Port Angeles Arts Council outdoor sculpture show
Seven of the finest local restaurants compliment the crab The Lower Elwha Kallam tribe will be showcasing the and clock tower crabs
feed with more than 25 dishes and great desserts. There salmon restoration and Elwha River Dam removal projects.
will be wine tasting by award-winning local wineries, a beer The Elwha River Casino will host a Pendleton coat give- v Friday night PDN Community Crab Feed Tablescape
garden and music. away and provide FREE shuttle service to the casino. Contest
Be sure to stop by and immerse yourself in local culture
Wilder Auto & High Tide Seafoods — singing, dancing, story-telling, Coast Salish artwork and
Grab-a-Crab Derby much, much more!
We have received
Participate in the High Tide Seafood and Wilder Auto
Grab-A-Crab Derby by crabbing from large holding tanks More on the Pier national recognition!
on the city pier using crab snares and bait. Enjoy more than 70 craft and merchant booths; take
a walk out on the pier or on the beach. More great family The Dungeness Crab & Seafood Festival has been
A $5 entry will allow you to crab for 10 minutes. No
license or gear whatsoever is required. friendly food and refreshments can be enjoyed at one of selected as one of the “Top 100 Events in North
You can purchase the crab you catch and have it cleaned the picnic tables while you join in the Crab Derby or the America” by the American Bus Association. This is
and cooked on the spot! And if you don’t want to “crab” children’s activities.
the top honor awarded to festivals and events.
you can buy a whole crab to go. schedule continued on next page >>
Peninsula Daily News Dungeness Crab & Seafood Festival 2010 3
<< schedule continued on from page 3 Weitzman, Jeffery Leach and Paul Cousineau.
Two new crabs have been commissioned for
Lincoln Street the clock tower to join the original crab designed
Lincoln Street will be closed south of Front and constructed by Bob Stokes.
Street. As you make way to the cooking demon- • Team 1: Anna Wiancko-Chasman and
strations at the Gateway Center with new food Dani LaBlond
vendors, and a second wine and beer garden, • Team 2: Gray Lucier and Cindy Elstrom
don’t forget that the businesses adjacent to the
festival — Kokopelli Grill, Thai Peppers and Port Angeles Farmers Market
India Oven — will be open. The Farmers Market, usually held at the Gate-
You may also access local businesses such as way Center, will be open Saturday from 10 a.m. to
the Landing Mall and Dairy Queen on Railroad 2 p.m. at the Clallam County Courthouse parking
Avenue, plus Wine on the Waterfront, Downrig- lot at the corner of Peabody and Fourth streets.
gers Restaurant, and Smugglers’ Landing, which
are located in the Landing Mall. (No thru traffic.) Our Crab
Our Crab Feed crustaceans are caught by
And more... High Tides Seafood in local waters. They are
Watch the first annual Crabfest Sand Volley- delivered live to the festival throughout the week-
ball Tournament on Saturday and Sunday. end. You can’t get a fresher crab!
Northwest Raptor Center will hold live demon-
strations on Sunday. Directions
Also, the first annual Crabfest 5-K Fun Run/ You can get to Port Angeles by driving, fly-
Walk will take place on Sunday at 10 a.m. start- ing, or taking the ferry from Victoria. When you
ing at Lincoln Street. arrive in Port Angeles you can’t miss the festival
as you drive into town.
Port Angeles Arts Council The festival site is at the Red Lion Hotel, the
The Port Angeles Arts Council will have an Gateway Center, and City Pier at the corner of
information booth in the Gateway Center and Highway 101 (Front Street) and Lincoln Street.
will display large outdoor sculptures from artists Park free anywhere downtown where there are Watching as freshly-cooked crab is dismantled for immediate consumption.
Gray Lucier, Ray Hammar, Bill Calhoun, David more than 2,000 parking spaces. photo by Keith Thorpe
How close have
you been to a
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Open Daily 9 am
Gift Shop open year round!
1423 Ward Road, Sequim 360-683-4295
1-800-329-7466 • 360-452-4015 Directions: 101 East to Sequim Avenue Exit
Follow Signs • 19.5 Miles from Ferry
1510 East Front Street • Port Angeles, WA
4 Dungeness Crab & Seafood Festival 2010 Peninsula Daily NewsP
The Festival hosts more than 70 craft and merchant booths,
each showcasing great Northwest items.
Don’t miss these vendors on the pier!
Festival All American Sign Company Ila’s Foods Studio Wide Mouth Frog
teaches Puppet Pandemonium
Blackwaters Metal – Bob &
Kate Larsson Watercolors
Lord Jensen Lavender Tasha’s Accessories
students Melanie Delaney Maurer’s Foods The Birds And The Beads
about food Bonsai by Kaihara
Boys & Girls Clubs of the
Mountain View Studio &
Wendy Brodd Studio
Crazy Crab Hats
Tusaicos Bath of Port
service Olympic Peninsula Nativa Townsend
industry. Choclate Serenade
Kim Lugar – Clay Art
Bistro Blends of Napa
Vestuto Chart Art
Studio Pearls By Nature presents Extreme Face
CR Wearables Painting
Peggy Cook’s Whimsical Art
Crabby Chris & Company Linda Lee Whidbey
Personalized Signs PDQ Woolies
Crafts by Carolyn Phocas Farms Whitesbrook Fusion
Critter Creations Pure Elements Spa Don J. Dye – Wildlife
Deer Park Designs – R&T Crystals Images
Copper salmon by Clark
Mundy Rockin’ Rocks by Suzy WITM Enterprises Inc
Killins – Stone jewelry XSBaggage & Co.
Dianne B. Kimball
The Real Leaf Man Kelphead Products
DJ’s Pens & Nancy’s Names
photo by Jennifer Veneklasen – Dennis & Nancy Johnson Seahorse Inspirations North West Indian Crafts
Elwha Apiary Sew It Seams Tie Dye Boy Scout Troop 1460
Frantic Art Shasta Image New Dungeness Light
Freeborn Metal Designs Shoalwater Bay Natural Station
Dyes North Olympic
Fresh Hats – Love on your
head Shoestring Wood Products Mountainers Lacrosse Club
Galloping Goat Farm Smoothie Essentials Nor’Wester Rotary
Home Treasures – Sheryl Stow-B-Low.Net – Inventors American Red Cross
Attolini of the Crab Pod
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
Check Out Our
DA I LY
O p e n M - F 5 am - 7 pm
S a t . & Su n 6 am - 6 pm
Crabs average a little under 7 inches
wide but have been found as big as 10 inches wide. They will eat almost 1921 W. Hwy 101, P.A.
anything, including clams, fish, other crabs, starfish, worms, squid and snails. (in PDQ parking lot)
Peninsula Daily News Dungeness Crab & Seafood Festival 2010 5
your own crab
$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
Crabs will be sold to purchase your catch. The
Peninsula College men’s
the public throughout basketball team will be on
Watching a crab get pulled from the tank at the Grab-a-Crab Derby at the 2009 Dungeness Crab & Seafood Festival. the weekend to take
Photo by Keith Thorpe. hand to clean and cook
home or picnic, even your crab on the spot for a
if you don’t join in the small donation.
Crab Derby! 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
A TASTE OF MEXICO
water from the bay to keep the crab fresh.
A crew of local volunteers led by Monte English, Leslie
For over 8 years, we've been English, Kevin Kennedy and Jim Haguewood work behind
serving up authentic the scenes to keep the derby rolling along. So come on out
Mexican food in a fun,
festive environment. With to the derby. The derby is open from 10 a.m. to 5 p.m.
every dish, you'll receive Saturday and from 10 a.m. to 4 p.m. Sunday.
generous portions of all your
favorites, from sizzling
fajitas to delicious burritos.
We constantly strive to bring
you a unique dining
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of Lower elwha Klallam t
Immerse yourself in the cultural history of Lower Projects
Elwha Klallam tribe. The tribe will be showcasing Folks will be on staff to discuss many of the
music, dance and visual arts performances both projects the tribe is working on, including the El-
days of the festival and will have artwork on display. photo by Joni Ea
wha River dam removal project, salmon restoration, des
the new hatchery, the Valley Road project, and the
Opening Ceremony Lower Elwha Klallam Tribe’s Heritage Center — just
The Elwha Klallam Dance Group will be the spe- to name a few! and oldest Native American villages found in the nation.
cial guests during the festival’s Opening Ceremony The Elwha River dams were constructed in the The tribe’s new Heritage Center is at 401 E. First St.,
at 11 a.m. Saturday. A member of the tribe will also early 1900s without fish ladders, preventing salmon Port Angeles. The 9,908-square-foot training facility will
present a blessing. from migrating upstream to spawn. Tear-down of be open for tours at 2 and 4 p.m. Saturday and Sunday.
the two dams, scheduled to begin in 2011, is the
Music & Art nation’s largest dam removal to date. It will restore Elwha River Casino & Shuttle
The Elwha Klallam Dance Group will perform on the river to its natural free-flowing state, allowing The Elwha River Casino, which is owned and
Saturday at their booth area on Lincoln Street and salmon and other fish to once again reach habitat operated by the Lower Elwha Klallam tribe, will host a
on the Crab Central Pavilion stage. and spawning grounds. Pendleton Jacket giveaway.
The tribe will display one of the three canoes that The Lower Elwha Klallam tribe has lived on the During Crabfest, the casino will provide a free
are used in the Tribal Canoe Journey — an annual river for more than 2,700 years. In fact, Port Angeles shuttle service between the festival grounds and the
event where tribes from Western Washington and was once home to a huge village called Tse-whit-zen, nearby casino. See the back page of the program for
British Columbia use traditional waterways. which was unearthed in 2003 and is one of the largest shuttle schedules.
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Peninsula Daily News Dungeness Crab & Seafood Festival 2010 7
Chefs share their
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.
The chefs for the cooking demonstration appear courtesy of the Olympic Peninsula Loop Culinary Tourism 2 p.m.
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.
Chef Ron Anderson, Etta’s Seafood, Seattle
Preparing: Cider steamed blueshell mussels, smoked hamhock
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, Ron’s goal at Etta’s is to design
vegetables, herbs and berries, locally hunted game, bountiful local sea fare, and handcrafted local wines in a local and seasonal menus, waiting
“farm to table” experience that instills a unique sense of place. for each ingredient to reach its
The Olympic Culinary Loop is proud to share this sense of place with you through a fantastic demonstration perfect moment in season before
stage line-up of chefs from around the Olympic Peninsula and beyond. he puts it on the customer’s plate.
Each chef will use fresh, local ingredients to prepare mouth-watering Olympic Coastal Cuisine, from scallop While working at a country
ceviche with pickled chanterelle mushrooms, perfect for company, to comfort food at its local best — Dungeness club in Wenatchee, he admir-
crab mac & cheese. 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.
Saturday dant knowledge of
food. His menus fea-
In 1997, he packed his jeep and drove to Seattle. In
only five years, Ron worked his way up from sauté station
ture beautiful, simple line-cook at Etta’s, to sous chef, and then to the top kitchen
11 a.m. food you want to eat position of chef in 2008.
Chef Arran Stark, Cultivated Palette Catering, Port again and again.
Townsend One of his favorite 3 p.m.
Preparing: “Everything Salmon...Methods Class” things is to serve a
new and creative Les Chan, Chef from Victoria, British Columbia
The MC for the Food Demonstration Stage will be chef Preparing: Imperial crab spring rolls
Arran Stark of Cultivated Palette Catering, Port Townsend. dish, such as choco-
His culinary career began as an apprentice at Atlanta’s late soup, and see the
Chef Chan is sure to entertain the crowd with his sharp
Le Petite Auberge under chef Wolfgang Gropp, which led skeptical look on a
wit and ongoing commentary throughout his demonstration.
to him working with French Master Chef Bernard Goupy at guest’s face change to a look of pure happiness with that
As a cooking instructor, he injects humor into his sold-
the famed Le Clos at Chateau Elan. first bite.
out culinary classes that bring people from all walks of life
Arran’s career journey took him from the Museum of who are interested in good health and good eating.
Fine Arts in Boston to the Hotel Wheatleigh in the 1 p.m. Chinatown’s unofficial ambassador, Chan is also a popu-
Berkshires and on to Atlanta as executive chef at Glen Chef Jon Luzadder, Ajax Café, Port Hadlock lar tour guide regaling visitors with its wild history.
Arven Country Club. Preparing: Linguini with butternut squash, mussels and wilted
Arran and his wife, Micaela, moved to Port Townsend in greens (locally sourced) 4 p.m.
2006 where dreams of a sustainable farm to table business
took root in the form of Cultivated Palette Catering and Jon is a Southern California na- Chef Jon Unruh, Wildfire Grill, Port Angeles
Brassica Restaurant. tive who started his culinary career Preparing: “Comfort Food at its Local Best… Dungeness Crab
at the Culinary Tour in Irvine, work- Mac & Cheese”
noon ing and apprenticing at restaurants
Peninsula residents have followed long time Port Ange-
Jess Owen, chef and owner at Ocean Crest Resort, Moclips in Chicago, Detroit and Pittsburgh.
les chef, Jon Unruh, from his early days at a local favorite,
Preparing: Wild salmon au poivre with maple and balsamic Now he resides in Port
the Bushwhacker, to the popular fine dining of the Wildfire
glazed strawberries, wild huckleberry and mushroom risotto, and Townsend. He spent time work-
Grill known for its wood-fired cuisine featuring local, in
grilled asparagus ing at Fin’s Coastal Cuisine in Port
Townsend and Cedar Creek in
In the dining room Jess is known as a Certified Culinary Sequim before taking the executive
Consultant. In the kitchen he is known as The Culinary chef position at the Ajax Café in 5 p.m.
Madman for his unique creations like chai halibut and Port Hadlock. Chef Kaleb Wallace, Michael’s Seafood & Steakhouse,
Roosevelt elk and berry soup. He brings 25 years of kitchen Port Angeles
Jess’s philosophy is to keep dishes as simple as possible. experience and a commitment to use Preparing: Fresh pasta with chanterelle mushrooms and Dunge-
He is known for his gregarious sense of humor and abun- locally sourced ingredients. ness crab with Olympic Cellars Chardonnay Butter
8 Dungeness Crab & Seafood Festival 2010 Peninsula Daily NewsP
Kaleb discovered his love for culinary arts while working ment with ingredients and combinations. From California, 3 p.m.
in the kitchen at Michael’s Seafood and Steakhouse in his he traveled extensively in Europe and South West Asia.
Chef Xinh Dwelley, Xinh’s Clam & Oyster House, Shelton
hometown of Port Angeles. Encouraged to continue his Upon his return to the U.S., an infusion of continental
Preparing: “Geoduck…Prepared by the Master”
education he enrolled and graduated from the Le Cordon flavors found its way into his creations.
Bleu Institute in Portland, Ore. Gabriel found a place as lead sauté chef at the Seasons Xinh T. Dwelley, chef of
True to his Northwest roots, Kaleb loves seafood, espe- Restaurant in Davis, Calif., and then as sous chef at the Xinh’s Clam & Oyster House,
cially salmon and its versatility in Olympic Coast cuisine. Indian Peach Food Co. in Point Reyes, Calif., where he was started cooking as a teenager at a
instrumental in creating their menu. Today, Gabriel and wife, mess hall in her native Viet-
sunday Jessica, own and operate Alder Wood Bistro in Sequim. nam for an entire battalion of
American soldiers. She married
2 p.m. an American GI and immigrated
Chef Terry Sheehan, Executive Chef, Lake Crescent to the states in 1970.
Les Chan, Chef from Victoria, British Columbia Prior to taking a job with
Lodge, Port Angeles
Preparing: Imperial crab spring rolls Taylor Shellfish, Xinh did not even know what an oyster was.
Preparing: Kabocha pumpkin and Dungeness crab agnolotti
See bio under Saturday. carbonara; alderwood smoked bacon; Washington state apples; Given time with the shellfish, she started winning cooking
Oregon truffles; dairy fresh farms goat cheese-sage cream. competitions with her oyster stew.
Additional tasting item: Spicy Dungeness crab and peanut soup In 1996, Xinh’s Clam and Oyster House in Shelton was
noon born. Her food expresses the flavor memories of her home-
Chef Ron Anderson, Etta’s Seafood, Seattle Terry’s engaging personality makes him a natural for land with the shellfish grown in nearby waters. Her loyal
Preparing: Seared Pacific scallops with curried Nante carrots, television appearances and feature articles. fans sometimes call her food “Xinhful.”
pumpkin seed vinaigrette He was raised in Potomac, Md., where his parents were
See bio under Saturday. food and beverage executives. Inspired by this early exposure 4 p.m.
to the culinary world, he started his career with the Donald
Chef Steve McNabb, Olympic Coast Consulting, Port
Trump Organization in 1985, working in various positions
1 p.m. Angeles
including assistant banquet chef on the Trump Princess Yacht.
Preparing: “Northwest Paella — A pan cooked over coals filled
Chef Gabriel Schuenemann, Alder Wood Bistro, Sequim In 2005 he joined Aramark as the senior executive chef of
with Spanish bomba rice, Dungeness crab, shrimp, and topped
Preparing: “Foraged & Found” — Scallop ceviche with pickled the Wachovia Complex in Philadelphia, during which time
with an assortment of veggies
chanterelle mushrooms he oversaw all aspects of food and beverage operations for
the 76ers, Philadelphia Flyers, Phantoms, and special events. Steve is a local freelance chef and culinary consultant.
Gabriel began his culinary career catering throughout Prior to becoming executive chef for Lake Crescent Lodge, He is a former student of the Port Angeles Skills Center and
the San Francisco Bay Area, learning gastronomical skills in he led the culinary team of The Boar’s Head and its AAA Four- last season was executive chef at the Saltery Lodge, one of
an environment that afforded him the freedom to experi- Diamond award-winning restaurant, The Old Mill Room. Southeast Alaska’s most exclusive fishing lodges.
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Peninsula Daily News Dungeness Crab & Seafood Festival 2010 9