Hello everyone and welcome to the
National Marine Sanctuary System's fifth
annual Get Into Your Sanctuary days!
My name is Jacqueline Laverdure and I am
the education and outreach coordinator
for Olympic Coast National Marine Sanctuary.
Our Get IntoYour Sanctuary celebration is held
every year in August across the National Marine Sanctuary System.
So NOAA's National Marine Sanctuary System consists of 15 marine and coastal
protected areas that encompass more than six hundred thousand square miles of
marine and Great Lake waters from Washington state
to Florida Keys, and from Lake Huron all the way to American Samoa.
In fact did you know that the majority of water within NOAA's national marine
sanctuaries are open to compatible and responsible recreational activities
such as surfing, kayaking, wildlife viewing,
recreational fishing, scuba diving, as well as other sustainable
tourism and stewardship opportunities.
And these activities generate considerable benefits for local economies.
So today we are going to talk about a very special place located off the coast
of Washington state Olympic Coast National Marine Sanctuary.
That's right where that red star is located.
And Olympic Coast National Marine Sanctuary protects the area off of
Washington's Pacific coast that's outlined here in red.
This is a large area that covers nearly
3,200 square miles extending up to 40 miles offshore in that northern
region and then follows the continental shelf to the southern area reaching
approximately 25 miles offshore. And the sanctuary has one of
the longest stretches of wilderness coastline in the
lower 48 states. It borders protected areas of
Olympic National Park,
of Washington Maritime National Wildlife Refuge Complex,
of Washington State Parks, as well as the
traditional lands past and present of
the Makah, Quileute, and Hoh tribes, and the Quinault Indian Nation.
The sanctuary itself lies within the Usual and Accustomed fishing and hunting
areas of these Coastal Treaty Tribes and has supported humans for thousands of years.
And as you can see in these photos, the
sanctuary has many habitats including rocky and sandy intertidal areas,
near shore kelp forest, subtidal reefs,
open ocean, submarine canyons, and deep sea coral and sponge communities.
This makes it the perfect place for a
wide variety of marine life to coexist. It actually happens to be one of the
most diverse and productive marine ecosystems in the entire world
with 29 different species of marine mammals,
128 different species of sea birds,
and teeming with numerous fish and invertebrate species.
And Olympic Coast is also really well known for its recreational and
commercial fishing opportunities including
smelt, salmon, halibut, dungeness crab, razor clams, and more!
Yum, right!? I mean I want to go out and eat some of that right now!
So today we're going to learn how to indulge in some of these
local seafood treasures in a journey from healthy ocean
to plate. So who is hungry?! Okay, so let's get started.
We've all heard about New England clam chowder and Manhattan clam chowder, but the truly
best clam chowder comes from the west coast,
the Olympic Coast!
Today, we're going to introduce
you to the official and iconic Olympic Peninsula
clam chowder and the amazing chef responsible for this award-winning recipe.
So let's meet our celebrity chef, winner of the Quintessential Culinary Loop
Seafood Chowder Contest. This is direct from Ocean Crest Resort
in Moclips Washington, Executive Chef Ronald Wisner,
also known as Captain Ron,
along with Olympic Culinary Loop Director Steve Shively.
Hey Jacqueline. Take a moment here and
switch you over here.
It's great to be here. Yeah we're excited, very much. Let me get my screen going
here and
there we go.
Thank you Jacqueline again.
I'm Steve Shively and
with the Culinary Loop and as Jacqueline mentioned,
the western edge of the Culinary Loop is just a portion of the Olympic Peninsula
that we represent across the region. And I just wanted to
share with you briefly some of the things that we have
on our website. uh Viewers can create their own itinerary and they can
select Moclips where Captain Ron is at.
They can select a whole variety of pieces
and make their own
or they can sign up at just about every page on the websites to get our monthly
fresh sheets. And in that you get all kinds of
activities and tips and it talks about some of the things
that uh Culinary Loop is about beyond just eating and some of
those we are very pleased with our partnership
with NOAA and the national marine sanctuary such as this example here
where we created a ocean acidification a placemat
that was used at the Dungeness Crab Festival
and has been widely shared, talking about the
fragile ecosystem that our delicious seafood exists in.
um I have to give a shout out and props to
the entire array of offerings that NOAA has
through the national marine sanctuary. um Olympic Coast
folks besides Jacqueline, they're all rock stars.
We're very pleased with all their innovative programs.
We hope to soon have a unique Blue Star program similar to what is done in the Florida Keys, uh
the National Marine Sanctuary Foundation,
and even the here in Port Angeles, the local
marine life center, are all wonderful areas that
we benefit as both individuals and then as businesses so
I can't say enough good things about it. I'm also pleased to be involved with the
Sanctuary's Advisory Committee as the primary chair for the last couple of
years on tourism and economic development
and it's a great group of passionate pros
from all uh industries and all disciplines that come together because
um the sanctuary is important and uh and we
are very pleased that uh we have a wonderful sanctuary that is
just bountiful with all kinds of delicious food.
And uh we have Captain Ron here to help us.
uh I invite you after the webinar today
to frequent the website and go to olympicculinaryloop.com forward slash eat
and you'll get details about um Ron's
rise to the top podium uh in the chowder quest and also you'll have
ability to download his recipe. um The chowder quest was started by the
Culinary Loop as a celebration of our 10th year. We went all
around the loop in search for that Quintessential
Olympic Coast Chowder and we had chowders
in Musselfest in the Penn Cove area. We had shrimp-based chowders along the
Hood Canal during a Shrimpfest. I met Ron at the 13th Annual Razor Clam Festival
down in Ocean Shores where his chowder
won that event. And uh we brought Ron along with the
other previous winners to last fall's
Dungeness Crab and Seafood Fest in um Ocean Shores excuse me in
Port Angeles. And uh the competition was great! There was
um a combination celebrity judges uh from both chef and mere mortals as
well from the audience. And they tried and tasted and slurped all of
the competition and Ron won hand down so
we were pleased to introduce it to Ron. We are very pleased that Ron's a chowder
is now being served in restaurants from Chicago down
to New Orleans and plenty here on the west coast.
We encourage you again to go to the
website and you'll find both a commercial
version of it which is more what Ron's used to cooking and then
a home um recipe version of it and that's
what we're going to be uh featuring today.
So I'm going to turn the camera back to uh um Jacqueline and
I want to introduce Ron. So Ron, uh welcome, and say hello
to uh the crowd and uh tell us a little bit about yourself.
How are you guys doing today? My name is Ron Wisner. I'm the executive chef
of the Ocean Crest Resort in Moclips, Washington.
I've been cooking for over 30 years now.
Working in different restaurants, fine dining. Everything self-taught, self motivated.
Just a passion I love doing. I found out
like two years ago about the uh competition for a seafood chowder
in Port Angeles and um two years ago was my first competition there with
St Joseph House. Applied for that won first place with that one and then
this last year went back for to be runner-up
and got first place and People's Choice with that one and then to round it all
off, I won the Culinary Loop uh chowder. So I did a
sweep this year was really nice. Very good!
This chowder is definitely um venerated and uh well celebrated why don't you
start cooking it and tell us what's uh involved in uh in making a
bowl of it for ourselves?
All right you'll have to bear with me
this I'm not used to making this small of a batch (laughter)
but at first what I'm doing is uh I got the recipe here in front of me so I'll
be going off of it and showing you how how we do and everything. I'm just taking
it carrots and dicing them really fine.
Make sure you keep your fingers tucked in that way you do not slice your
fingers off while you're cutting the carrots.
A little extra protein that nobody wants in their uh chowder I assume.
Yes that's a very very much. So with these I'll dice them up then
I'll kind of I'll try to show you with the webcam how what
what size like you just want small bite size really small
bite size and easy. And Ron in dicing up your vegetables
both the carrots and the celery and the onions
um uh remind me are you going to first wilt them in the pan or are they
going to just simply cook as a part of the
the cream and the broth and the stock?
With that I do add I take the on the recipe there is chicken stock
and there's and there is bacon grease when I cook off the bacon, I save the
bacon grease and I add bacon grease into that and
let let the celery, carrots, and onions, and potatoes all cook all simmer in that.
It'll soften them up and make a little crispy with that. so
We'll get the carrots in there. Next I'll switch over to
the celery.
There we go. So yeah, I let all I let all them um simmer
in the in this in the um stock a little bit of the clam
and the clam juice yet that you get from the razor clams. Or you can get the can
clams that have a little bit of a they'll have the juice already in them
if you can't get the razor clams but I use that juice and let those just
simmer in that and they'll start cooking with that.
And then the celery too. One thing I like to do when I'm doing it with the celery
I like keeping the stems on them and use the stems too. Cook up the stems with that.
The little leaves on the end. Yeah most people will
toss that away but you use that as both garnish
as well as um just some more flavor in the recipe. Yeah
yeah. So I dice this dice up the celery small too. And then on the end
at the end of this what I've done too is, I'll show you. I take the stems off and I I
just dry them in the oven a little bit and it makes
like parsley and then you I take that and I'll crumble this up and
and on on the top. I'll put this on the top and it gives it
A lot a lot of people like doing parsley on it but this gives it a nice little
robust a little different flavor with this
using the celery leaves instead of parsley.
So to dry the parsley in the oven, how long is that?
You put it on a baking sheet
at what temp and for how long?
uh baking sheet for 350 you've really got to keep an eye on it it doesn't take
long at all you're just trying to dry it out.
So maybe about four or five minutes in this. You got to keep
rotating it around and checking it so that way it don't burn and everything
but yeah it don't take long at all in the oven.
right about 10 minutes if that.
So then, so now I got the celery going I got the carrots going and the onions.
Then the potato the potatoes I've already cooked I've already steamed them
off and diced them so I'm already I already got some pre-diced so that way
they don't take so long to cook because normally
with doing this it takes a little longer to cook it in the restaurant. Right.
I add in the potatoes it calls for.
And um. All right. Any particular type of um your recipe calls for
of course Washington grown Yukon Golds or indigenous to the
Peninsula Ozette fingerlings. um Are there potatoes you wouldn't
recommend using uh for the chowder?
They all, I like the just the taste of the Yukon Golds. You can but you can use the
reds uh you can do russets uh either way but with russets you'll
want to make sure you do skin them and everything with Yukon Golds
I just leave the skins on them or the reds you can you can leave the skins on them
but uh you can use any potato but I just
prefer the Yukons after that. Okay. And you even you even have
potato starch later on in the recipe um is that just
as a thickening agent? Yeah
It it is a thickening agent and why we do potato starch is uh
we use that in the restaurant because that way we got a lot of people are
gluten free and can have gluten so we use a potato
starch to thicken all of our products and everything and that way
the people that can't have gluten can uh have our have our chowder.
It's all gluten-free. But it's just like a potato starch you add a little water
to it and it'll it'll thicken up just like you
make a little slurry with it and after it hits 175 degrees
it'll tighten up your soup so that way because with your soup you
want to do it do that so it won't um scorch it well
using the heavy cream it'll make it so it don't scorch it either.
But so for right now i got all the veggies in the pan
with a little bit of the the chicken stock,
the um bacon grease, and the um clam juice. So they're all simmering
in there. Getting get them a little soft and then
I just took for the roasted it says for roasted corn
I just I just take corn and I saute a little bit of butter it
on a pan until it starts getting a little brown and everything and then I
just add that in for the roasted. That's how you get the roasted corn sauteed up
in a little bit of butter.
Put that in.
And then you just get that sauteing. Then the bacon I just take the bacon
dice it up into small pieces bites.
Everything you want just bite size
You don't be choking anybody out on anything.
But I already uh cooked it I mean you
cook it to where it's almost all the way cooked.
and again so it's almost crispy and then you add that in right
right at the last when you're adding in the lobster and the crab too.
With the lobster it's just I just do one tail for this small portion.
I just I got one tail of lobster.
Just grab him, dice him up.
And if you. And with this you know I I.
Uh. question question.
If you uh didn't have or you wanted to keep it unique
to uh specifically the Pacific Northwest in the Olympic Peninsula
um Dungeness crab is a uh a solution or a replacement for the lobster?
Would that work? Yeah
yeah yeah you can use Dungeness crab in place for the lobster. Which today
I did I did half and half so I got uh Dungeness crab and lobster in this one
that I'm putting in. I just equaled out the amounts what it
says on the recipe to do. Extra luxurious.
And with the recipe too you know if you're doing this recipe you know I
don't use recipes normally so this is hard to make a recipe but if you see
something you want a little more add into it be free to do it add it in
you know I mean I go out I go by taste and everything so I'm not used to
doing exact recipes when I'm doing things and sometimes I'm that's
how he's like wait a minute that's even better with a little bit of this in it
so if you feel like adding in some more
stuff yeah feel free add it in yo
it'll help it helps. So don't feel you have to go right on with that.
And then we use a little bit of Old Bay seasoning so I'll go ahead and put that
in with the saute and a pinch of salt and pepper.
I wish we had smell-o-vision, Ron, I can already uh imagine.
Yeah this is this is really starting to smell pretty good. Sorry you don't. I'll
I'll let you know. Okay.
But then and then you just want to check your vegetables when you know when
they're trying to get al dente which is lightly crisp but you don't want to
overcook them you don't want your potatoes to get overcooked either. So when
they're get just where you can take a fork and push them into them
and still a little bit of hardness in the center that's when you're you're
done with that.
So once that's almost there right now. So now what I'm going to do is I'm going to
add in the heavy cream which is two cups of heavy cream.
Yes, that's my measurement.
So how'd you get your name Captain Ron?
Actually I got it at the uh uh the Crab Festival two years ago when I
um when I started doing the I did the seafood chowder that year. I was
We were playing around I know Jess my
boss here is the Crest Madman Jess Owens and he's like well you need a name and
I'm like well we'll come up with something I'm sure it'll hit me one of
these days. And uh I was I had a pirate outfit on
and I was like doing my seafood chowder and I'm like
the kids were joking around like yeah you need to be Captain Ron and I'm like
well yeah they're talking about the movie and
stuff like that's cool I go I think I'll go with that.
So I threw on a little pirate outfit and everything and
it totally took off and stuck and everyone everyone all day long at the Crab Fest
was calling me Captain Ron and then I started getting
blogs and people at the Crest calling me Captain Ron
so it just kind of stuck. So I you know I've been having fun with that and it's
just a kind of a fun game you know. I'm here at the ocean I'm
cooking seafood making fine dining restaurant doing all kinds of fun stuff
and it just stuck with me so I guess that's
that's how it came along. So we'll talk more about and uh
Jacqueline will have a little video that will show some of the
gorgeous scenes of Ocean Crest but it's full of a cast of
characters with uh Jess Owens the Culinary Madman and the
Captain Ron uh in the kitchen so I'm glad you guys
uh have a uh have a lot of fun doing what
you're doing. We do we do and with that video too uh
it's showing uh we do a lot of stuff with like the
razor clams and stuff too. uh we get them from the local tribe the
Quinault Tribe just down the road we are able to outsource them and get
um razor clams from them and we do a lot of
stuff with those in the restaurant. We do different meals and stuff with them.
We do a breaded razor clams which we bread them in flour,
egg wash, and panko. And cook those on the grill with a chili aioli.
uh once a while when I get time I make razor clam raviolis a video that you're
going to be showing later on does show me making
actually making the ravioli we roll out all of our pasta from scratch
and everything in that video does show showed me uh doing
that and it shows some other nice things that we do at the restaurant.
We got a flat iron steak on there with the green peppercorn sauce
mushrooms and onions. We have a salmon salad that we do during the summertime
with fresh berries on it. So strawberries, raspberries, blueberries,
a berry vinaigrette with roasted uh pecan nuts on it uh really nice with that.
uh Jess when people bring out bananas
for him he makes bananas fosters for them. And we have all of our desserts are made
from scratch. It's really nice and pleasant.
You are absolutely you're cruel by uh tempting us with all this. Jacqueline, why
don't you uh as he's showing us what's in the pan, Jacqueline, why don't you show us
that uh video of um the partnership with the uh the
Tribe down in Taholah just down the road from Ocean Crest?
Okay
so let me pull that up. Give me one moment.
And Ron, don't uh go eating without us but we'll be right back.
This is a commercial razor clam dig that's a Tribal only dig and we call it
our annual School Clothes Dig. So we're heading up to Wreck Creek right
up here and we're on the Quinault Tribal beach the reservation beach.
We call it the Point Grenville Beach. We hold it at the end of end of August
each year. And uh usually have about a two-day dig
and it allows people to come up and commercially harvest clams.
They take them back to our fish processing plant in Taholah
and then they sell the clams there for cash money
and it comes in very handy beginning of the school season.
We have built a relationship over the years with the sanctuary that has become
actually quite fruitful for us.
We now work together on a number of different projects
got together to get NOAA resources dedicated
to mapping the area off our shore out here in particular
the Quinault Canyon area which is critical to Quinault because we need to
know more about our ocean ecosystems out here.
We also have a very good educational outreach
relationship with the sanctuary now. They've come down and visited with our
school children and all the school. They've worked with them trying to get
them interested in the ocean and in the technology that we use to monitor the ocean.
So we found a really good solid
relationship with the Olympic Coast National Marine Sanctuary.
So they've always had clams as part of their their subsistence their sustenance
and also as trade items they would dry them and take them down to the Columbia River
and trade them for other fish and things of that nature
in the days but uh it's been so important for Quinault that it's part of
their culture it's part of their being.
Man that's a beauty! That's about a that's about as big as nice as a razer
clam can get.
Oh yeah. How do you like cooking them? Frying them. Frying them? Yeah.
Yep. He's washing sand off them so when he goes and sells them
they won't give him any trouble on that.
So you're at the Quinault Pride Seafood fish plant.
that's a Quinault owned business and you saw
the Quinault Tribal members coming in and selling their commercial razor clams
that they dug on the beach this morning. So some of these people were digging a
hundred pounds of clams or better. He did it all by himself! He's learning! Wow!
Those digs are really important for families
or just as it says school clothes, school supplies.
It just helps everybody with supplemental income whether it be for
the children or just for their households.
Nice clams. Nice weather too!
Thank you, Jacqueline, that's a great uh. We appreciate seeing that
video with the Quinault tribe and uh when we started
the Culinary Loop 10 years ago the Culinary Madman himself Jess Owen uh
noted that the Quinault were unable to distribute their delicious clams
to his restaurant and so we helped them develop some distribution cycles and
they're now not only delivering the good stuff to Chef Ron
but they're also shipping worldwide. And I think right now you are getting ready
to work on the uh razor clams right, Ron. Yeah.
When we get them from Quinault they're in a nice, they're in a nice uh one pound
package you can buy from them and everything. It's really nice.
So their little logo but yeah they come in frozen they come in with us
and then you take them out and after they're all shelled they're
nice and clean so then all you gotta do is just take them and dice them up.
Small bite-sized pieces and now with with the um soup and everything, I went
ahead and added that into my stock pot I got a double boiler stock pot here with
water in the bottom that way it doesn't scorch everything. So I have all the vegetables,
the heavy cream, all that stuff in there. So now what I did in my in my saute pan
I'll be taking the razor clams and you just want to cook
them just a little bit. You don't want to cook them that much at all because if you
overcook them they'll be chewy. So you just want to hit them in there
just to flash cook them with the lobster. And then I put the lobster and the crab in with that.
And then with that I toss in the bacon too
so that way that a little bit of juice rendering off the bacon can
the grease and stuff can can simmer that. Get all that going in there.
It doesn't take long at all. So you don't want to overcook all that or else
you will be overcooked. Anything with like razor clams, calamari, any of that
stuff you if you overcook it, you'll be chewing on it all day long.
A lot of people like I've had it before and I just chewed
forever so I'm like oh sorry it was overcooked for you yeah
didn't mean to do person a lot of people do overcook them.
And it will cook, it will cook more in the double boiler, correct?
Yes. So go light on the cooking in the panning.
Yeah yeah light cooking on the pan. Then as it sets it it sets in the
double boiler with everything they'll they'll cook they'll come up and
they'll be perfect. Good.
I wish you guys did have smell-a-vision!
This smells so good! (laughter)
Well uh we hope that one day very soon
we'll be back to doing live cooking demos working with
you and uh and others but we appreciate the sanctuary uh bringing
us together virtually this way but yes the downside of it is is that uh
we can't take um uh questions from the audience uh
even though you can during this facebook live. Type them in
and Ron and myself and Jacqueline will be able to hopefully answer in the
comment box but we won't get the smells.
Only Ron gets the smells!
But the restaurant is open now so we do have seating we're limited seating so
we've you know we've had to remove some tables out of the restaurant so the
restaurant is open for seatings. uh You have to come in with your face
mask on, but then once you start eating, you're allowed to take off your face mask to eat.
We figured that was kind of hard to eat
with the face mask on. Yeah I would agree. um
Beyond uh so I see that you've finished off those proteins and you've got them
in the double boiler. This may be a good time uh to show the
Ocean Crest uh video because it's a lot more than just a
gorgeous restaurant it's a family tradition
that's been going on for generations.
And you have a gorgeous lodging and access to the beach.
So if you want to lead into it Jacqueline
you can roll the video.
Okay give me one second as it loads up
Oh Ron as I said before that is cruel and unusual!
I'm ready with my tasting spoon here
to um give uh any and all of that a try.
That uh That was a beautiful video.
Hey Ron, remember. Yeah, we really enjoy it. um
The restaurants in their fourth generation now.
They've been
They're in their fourth generation now. They're uh They started back in 19 early 50's
and the restaurant opened in the early 60s uh
They've been well known. uh They do
they have lodging too. We have 45 room available all different kinds.
Some with ocean views, all all the ground floors are all pet friendly
We have the Cedar Serenity Spa which has a huge swimming pool,
sauna, hot tub, weight room with that uh right now certain areas aren't open.
The pool is open, and the hot tub and sauna, but they're limited access to the other ones.
uh But we've been you know enjoying it. We have a great view. We're on a cliff
120 feet above the ocean. The whole dining room looks out from
every chair in the restaurant you can watch the ocean.
During the springtime and late fall you can watch the whales
spouting out in the ocean going up and down. It's really cool to watch those we
see a lot of them a lot of that. We have bald eagles that
live out here about four of them live right around the resort. So can see them flying
around all the time. But it's a gorgeous place uh directly
Open for breakfast and lunch uh casual we're all casual dressed uh
dinner is fine dining but it's still casual dress fine dining.
You know come as you are. You don't have to wear a suit and tie
and everything but we have a lot of fun here. uh
We have elk, venison, lamb, uh we make our all of our own pastas are made from scratch.
uh We do I do an elk meatballs that I make from scratch too with a with a huckleberry marinara sauce.
It's Culinary Loop uh Rainforest Linguine we call it.
uh But we have all we use all fresh ingredients.
During the summer time I like bringing in Mahi-Mahi, grouper,
swordfish, ahi, all kinds of different fresh fish in.
We do a 34 ounce tomahawk rib eye bone on steak. He's a big boy.
We say 34 ounces is generous. Some of them hit about 45 to 50 ouncer
uh but yeah they come with all we
you know we have different specials every night.
We come up with we have very creative chefs in our kitchen. We all work
together, we all have fun, you know making up new things new
recipes all the time. We change our menu like three times a year, so there's
always something a little different on the menu.
Or if you have something you know that you want that you had before you can
call ahead of time and request. Get a hold of me or Jess Owens and ask us
you know hey I had this before would you mind making it again for us?
We're coming up for a special event. We do not mind.
We do a lot of uh allergy free um stuff where we uh we have a lot of people that
are you know gluten tolerance allergies too we really keep
an eye on that and make it safe for everybody to be able to come out
and enjoy a good meal and everything and make a good memory.
That's what we're here for. You know they've been here for years making it.
I've been up here for four years now with the Ocean Crest and just
fell in love with it and love it out here.
But you know we make memories every day for people to come back year after year
um and find fi you know it's they're over it's amazing and it's so. Gratitude is so
nice hearing the customers you're still here
you know and they love it. It's it's a fun experience thing. uh
We usually run the chowder on the weekends when it's busier
uh the seafood chowder. They do have a house chowder that they've
ran since they opened up the restaurant so that one they're not changing.
And that's their calling it the Ocean Crest Grandma's Famous Clam Chowder.
It's a little different than mine but I do run mine on the weekends though
when we're full fully. And during the summertime we're trying to run it more
often but right now with the COVID thing and backing down,
we've backed a little bit from just running out the weekends so we do
have it every weekend. That's great. Well your chowder
definitely stood out um from all the others because it is just
packed uh with the clams, um the lobster, the crab, the shrimp.
It has in every bite an entire Culinary Loop um experience in it so uh
it's great. And uh for plating now that you've had
it in there uh you're going to do it in
a bread bowl I uh assume that's what you're working on?
Yeah yeah I mean I yeah I became a baker the last couple years so I made my own
bread bowls now even too. Wow! Good!
But yeah homemade bread bowl I just take it cut off the top hollow it out.
Oh Jacqueline I don't know about you, I'm drooling right now!
Yes, I I am drooling very much here! It's definitely almost time for dinner!
Well Ron thank you very much for sharing that and um
uh we definitely invite everybody to come out
to the loop make sure that um Ocean Crest is part of your stop.
um An insider tip um before too long you're going to be able to uh visit in
Pacific Beach. Oh that's great Great Ron! Ron, what's going to be the
name of your uh new uh cafe in Pacific uh Beach?
uh working on it be Captain Ron's uh Clipper Galley.
Captain Ron's Clipper Galley and uh will chowder be on the recipe
on the menu? Yeah, yes. Good. All right well thank you all!
Thank you very much uh Ron and uh Jacqueline thank you for this
opportunity. We'll hand it back to you.
Okay great! Let me get my screen back up here
and hopefully you can see it. Let's give me one moment.
All right, well uh yes, I am drooling and I am starving!
So thank you both very much! um I can't wait to try some of this amazing
Olympic Peninsula clam chowder. um And and here it is folks I'm going to
give you right here the link. This is the award-winning recipe if you
go to that link THE Official Olympic Peninsula Seafood Chowder.
Thank you for sharing that Ron and Steve and we hope you make a recipe at home
and enjoy it as much as we do. um So remember um Ocean Crest is one of
the many fantastic restaurants along
Olympic Culinary Loop and this is the most delicious way to
experience the Olympic Peninsula. Partner restaurants offer sustainably,
locally grown and harvested foods with a unique sense of place
just like Ocean Crest. So please visit us soon and try some of Captain Ron's
award-winning chowder in person. And in the meantime
you can visit us on our websites at Ocean Crest Resort and Restaurant,
at Olympic Culinary Loop,
and Olympic Coast National Marine Sanctuary.
And if you want to get some of this delicious razor clams and other
seafood that we talked about today, check out Quinault Pride Seafood from the
Quinault Indian Nation in Taholah, Washington.
So again, thank you Ron and thank you Steve. I can't wait to try some of this chowder
and I thank you all who tuned in today.
Before we sign off I want to show you one more video
to inspire you to enjoy the riches of Olympic Coast.
And I look forward to seeing you soon at Ocean Crest Resort Restaurant
overlooking Olympic Coast National Marine Sanctuary.
There we go. That looks like fun I think! So I hope everybody
um comes out and enjoys the Olympic Coast um but
While the Get Into Your Sanctuary events are
being held virtually this year
in response to the health and safety concerns due to COVID-19
and our visitor centers are closed uh
sanctuary waters and some access points
are open for responsible use in accordance with the CDC guidance and
local regulations.
So more information on the response from
NOAA's Office of National Marine Sanctuaries
can be found at sanctuaries.noaa.gov forward slash coronavirus.
And if you do have a chance to experience our national marine sanctuaries, please
go ahead and share your photos on social media and use the hashtags
I love my sanctuary and hashtag recreateresponsibly.
And don't forget to check out our annual photo contest that is open until Labor Day
that's September 7th and you can find that on our website
at sanctuaries.noaa.gov forward slash photo dash contest.
And, congratulations! You just earned a virtual
Olympic Coast National Marine Sanctuary badge
and you can get that on the Park Passport app
to download it and we're going to go
ahead and put that in the comments section
as well so you can see that.
um So join us at the top of the hour for
our next sanctuary adventure.
And join us all weekend long to hear
about the great things that you can do and see
across your National Marine Sanctuary System
so you can plan your next visit.
So bye for now! Be safe and thank you for joining us!
And Thank you, Ron! And thank you, Steve!