WEBVTT Kind: captions Language: en 00:00:01.599 --> 00:00:03.220 Hello everyone and welcome to the 00:00:03.220 --> 00:00:05.440 National Marine Sanctuary System's fifth 00:00:05.440 --> 00:00:07.714 annual Get Into Your Sanctuary days! 00:00:07.714 --> 00:00:10.240 My name is Jacqueline Laverdure and I am 00:00:10.240 --> 00:00:12.396 the education and outreach coordinator 00:00:12.396 --> 00:00:15.013 for Olympic Coast National Marine Sanctuary. 00:00:15.013 --> 00:00:18.000 Our Get IntoYour Sanctuary celebration is held 00:00:18.000 --> 00:00:23.600 every year in August across the National Marine Sanctuary System. 00:00:24.160 --> 00:00:28.080 So NOAA's National Marine Sanctuary System consists of 15 marine and coastal 00:00:28.080 --> 00:00:32.640 protected areas that encompass more than six hundred thousand square miles of 00:00:32.640 --> 00:00:35.600 marine and Great Lake waters from Washington state 00:00:35.700 --> 00:00:40.079 to Florida Keys, and from Lake Huron all the way to American Samoa. 00:00:40.079 --> 00:00:43.680 In fact did you know that the majority of water within NOAA's national marine 00:00:43.680 --> 00:00:47.680 sanctuaries are open to compatible and responsible recreational activities 00:00:47.680 --> 00:00:50.719 such as surfing, kayaking, wildlife viewing, 00:00:50.719 --> 00:00:55.120 recreational fishing, scuba diving, as well as other sustainable 00:00:55.120 --> 00:00:57.298 tourism and stewardship opportunities. 00:00:57.298 --> 00:01:02.719 And these activities generate considerable benefits for local economies. 00:01:02.719 --> 00:01:07.439 So today we are going to talk about a very special place located off the coast 00:01:07.439 --> 00:01:11.360 of Washington state Olympic Coast National Marine Sanctuary. 00:01:11.360 --> 00:01:15.520 That's right where that red star is located. 00:01:16.560 --> 00:01:19.520 And Olympic Coast National Marine Sanctuary protects the area off of 00:01:19.520 --> 00:01:22.720 Washington's Pacific coast that's outlined here in red. 00:01:22.720 --> 00:01:25.280 This is a large area that covers nearly 00:01:26.000 --> 00:01:30.880 3,200 square miles extending up to 40 miles offshore in that northern 00:01:30.880 --> 00:01:34.799 region and then follows the continental shelf to the southern area reaching 00:01:34.799 --> 00:01:39.439 approximately 25 miles offshore. And the sanctuary has one of 00:01:39.439 --> 00:01:41.920 the longest stretches of wilderness coastline in the 00:01:41.920 --> 00:01:45.800 lower 48 states. It borders protected areas of 00:01:45.800 --> 00:01:47.063 Olympic National Park, 00:01:47.063 --> 00:01:50.495 of Washington Maritime National Wildlife Refuge Complex, 00:01:50.495 --> 00:01:53.520 of Washington State Parks, as well as the 00:01:53.520 --> 00:01:55.200 traditional lands past and present of 00:01:55.200 --> 00:02:00.560 the Makah, Quileute, and Hoh tribes, and the Quinault Indian Nation. 00:02:00.560 --> 00:02:04.320 The sanctuary itself lies within the Usual and Accustomed fishing and hunting 00:02:04.320 --> 00:02:09.700 areas of these Coastal Treaty Tribes and has supported humans for thousands of years. 00:02:09.800 --> 00:02:12.800 And as you can see in these photos, the 00:02:12.800 --> 00:02:16.959 sanctuary has many habitats including rocky and sandy intertidal areas, 00:02:17.040 --> 00:02:21.100 near shore kelp forest, subtidal reefs, 00:02:21.100 --> 00:02:26.400 open ocean, submarine canyons, and deep sea coral and sponge communities. 00:02:26.500 --> 00:02:27.840 This makes it the perfect place for a 00:02:27.840 --> 00:02:32.239 wide variety of marine life to coexist. It actually happens to be one of the 00:02:32.239 --> 00:02:36.160 most diverse and productive marine ecosystems in the entire world 00:02:36.160 --> 00:02:39.980 with 29 different species of marine mammals, 00:02:39.980 --> 00:02:41.280 128 different species of sea birds, 00:02:41.280 --> 00:02:47.280 and teeming with numerous fish and invertebrate species. 00:02:47.840 --> 00:02:51.840 And Olympic Coast is also really well known for its recreational and 00:02:51.840 --> 00:02:54.480 commercial fishing opportunities including 00:02:54.480 --> 00:03:02.080 smelt, salmon, halibut, dungeness crab, razor clams, and more! 00:03:02.080 --> 00:03:06.319 Yum, right!? I mean I want to go out and eat some of that right now! 00:03:06.319 --> 00:03:10.239 So today we're going to learn how to indulge in some of these 00:03:10.239 --> 00:03:13.920 local seafood treasures in a journey from healthy ocean 00:03:13.920 --> 00:03:20.600 to plate. So who is hungry?! Okay, so let's get started. 00:03:20.800 --> 00:03:25.920 We've all heard about New England clam chowder and Manhattan clam chowder, but the truly 00:03:25.920 --> 00:03:28.720 best clam chowder comes from the west coast, 00:03:28.720 --> 00:03:30.130 the Olympic Coast! 00:03:30.130 --> 00:03:32.480 Today, we're going to introduce 00:03:32.480 --> 00:03:36.879 you to the official and iconic Olympic Peninsula 00:03:36.879 --> 00:03:41.600 clam chowder and the amazing chef responsible for this award-winning recipe. 00:03:41.600 --> 00:03:46.900 So let's meet our celebrity chef, winner of the Quintessential Culinary Loop 00:03:46.900 --> 00:03:51.440 Seafood Chowder Contest. This is direct from Ocean Crest Resort 00:03:51.440 --> 00:03:55.500 in Moclips Washington, Executive Chef Ronald Wisner, 00:03:55.500 --> 00:03:57.313 also known as Captain Ron, 00:03:57.313 --> 00:04:01.000 along with Olympic Culinary Loop Director Steve Shively. 00:04:02.000 --> 00:04:04.720 Hey Jacqueline. Take a moment here and 00:04:04.720 --> 00:04:07.760 switch you over here. 00:04:07.840 --> 00:04:13.680 It's great to be here. Yeah we're excited, very much. Let me get my screen going 00:04:13.680 --> 00:04:15.700 here and 00:04:22.320 --> 00:04:25.040 there we go. 00:04:25.840 --> 00:04:27.100 Thank you Jacqueline again. 00:04:27.100 --> 00:04:30.000 I'm Steve Shively and 00:04:30.000 --> 00:04:33.300 with the Culinary Loop and as Jacqueline mentioned, 00:04:33.300 --> 00:04:38.080 the western edge of the Culinary Loop is just a portion of the Olympic Peninsula 00:04:38.080 --> 00:04:43.120 that we represent across the region. And I just wanted to 00:04:43.120 --> 00:04:46.320 share with you briefly some of the things that we have 00:04:46.320 --> 00:04:52.000 on our website. uh Viewers can create their own itinerary and they can 00:04:52.000 --> 00:04:55.467 select Moclips where Captain Ron is at. 00:04:55.467 --> 00:04:58.117 They can select a whole variety of pieces 00:04:58.117 --> 00:04:59.280 and make their own 00:04:59.280 --> 00:05:04.639 or they can sign up at just about every page on the websites to get our monthly 00:05:04.639 --> 00:05:07.360 fresh sheets. And in that you get all kinds of 00:05:07.360 --> 00:05:10.720 activities and tips and it talks about some of the things 00:05:10.720 --> 00:05:14.720 that uh Culinary Loop is about beyond just eating and some of 00:05:14.720 --> 00:05:17.680 those we are very pleased with our partnership 00:05:17.680 --> 00:05:22.160 with NOAA and the national marine sanctuary such as this example here 00:05:22.160 --> 00:05:26.080 where we created a ocean acidification a placemat 00:05:26.080 --> 00:05:28.720 that was used at the Dungeness Crab Festival 00:05:28.720 --> 00:05:32.960 and has been widely shared, talking about the 00:05:32.960 --> 00:05:38.000 fragile ecosystem that our delicious seafood exists in. 00:05:38.000 --> 00:05:41.039 um I have to give a shout out and props to 00:05:41.039 --> 00:05:44.720 the entire array of offerings that NOAA has 00:05:44.720 --> 00:05:47.840 through the national marine sanctuary. um Olympic Coast 00:05:47.840 --> 00:05:51.440 folks besides Jacqueline, they're all rock stars. 00:05:51.440 --> 00:05:54.900 We're very pleased with all their innovative programs. 00:05:54.900 --> 00:06:03.200 We hope to soon have a unique Blue Star program similar to what is done in the Florida Keys, uh 00:06:03.300 --> 00:06:04.880 the National Marine Sanctuary Foundation, 00:06:04.880 --> 00:06:09.360 and even the here in Port Angeles, the local 00:06:09.360 --> 00:06:12.880 marine life center, are all wonderful areas that 00:06:12.880 --> 00:06:16.880 we benefit as both individuals and then as businesses so 00:06:16.880 --> 00:06:22.400 I can't say enough good things about it. I'm also pleased to be involved with the 00:06:22.400 --> 00:06:26.720 Sanctuary's Advisory Committee as the primary chair for the last couple of 00:06:26.720 --> 00:06:29.680 years on tourism and economic development 00:06:29.680 --> 00:06:32.800 and it's a great group of passionate pros 00:06:32.800 --> 00:06:37.840 from all uh industries and all disciplines that come together because 00:06:37.840 --> 00:06:41.600 um the sanctuary is important and uh and we 00:06:41.600 --> 00:06:47.680 are very pleased that uh we have a wonderful sanctuary that is 00:06:47.680 --> 00:06:51.280 just bountiful with all kinds of delicious food. 00:06:51.280 --> 00:06:54.319 And uh we have Captain Ron here to help us. 00:06:54.319 --> 00:07:01.360 uh I invite you after the webinar today 00:07:01.360 --> 00:07:05.919 to frequent the website and go to olympicculinaryloop.com forward slash eat 00:07:06.000 --> 00:07:09.919 and you'll get details about um Ron's 00:07:09.919 --> 00:07:15.120 rise to the top podium uh in the chowder quest and also you'll have 00:07:15.120 --> 00:07:19.840 ability to download his recipe. um The chowder quest was started by the 00:07:19.840 --> 00:07:23.759 Culinary Loop as a celebration of our 10th year. We went all 00:07:23.759 --> 00:07:27.599 around the loop in search for that Quintessential 00:07:27.599 --> 00:07:31.680 Olympic Coast Chowder and we had chowders 00:07:31.680 --> 00:07:37.440 in Musselfest in the Penn Cove area. We had shrimp-based chowders along the 00:07:37.440 --> 00:07:43.199 Hood Canal during a Shrimpfest. I met Ron at the 13th Annual Razor Clam Festival 00:07:43.199 --> 00:07:46.960 down in Ocean Shores where his chowder 00:07:46.960 --> 00:07:50.960 won that event. And uh we brought Ron along with the 00:07:50.960 --> 00:07:54.319 other previous winners to last fall's 00:07:54.319 --> 00:07:59.759 Dungeness Crab and Seafood Fest in um Ocean Shores excuse me in 00:07:59.759 --> 00:08:03.199 Port Angeles. And uh the competition was great! There was 00:08:03.199 --> 00:08:09.599 um a combination celebrity judges uh from both chef and mere mortals as 00:08:09.599 --> 00:08:13.440 well from the audience. And they tried and tasted and slurped all of 00:08:13.440 --> 00:08:18.000 the competition and Ron won hand down so 00:08:18.000 --> 00:08:22.639 we were pleased to introduce it to Ron. We are very pleased that Ron's a chowder 00:08:22.639 --> 00:08:26.240 is now being served in restaurants from Chicago down 00:08:26.240 --> 00:08:29.759 to New Orleans and plenty here on the west coast. 00:08:29.759 --> 00:08:32.719 We encourage you again to go to the 00:08:32.719 --> 00:08:35.120 website and you'll find both a commercial 00:08:35.120 --> 00:08:39.919 version of it which is more what Ron's used to cooking and then 00:08:39.919 --> 00:08:43.440 a home um recipe version of it and that's 00:08:43.440 --> 00:08:46.240 what we're going to be uh featuring today. 00:08:46.240 --> 00:08:50.720 So I'm going to turn the camera back to uh um Jacqueline and 00:08:50.720 --> 00:08:56.480 I want to introduce Ron. So Ron, uh welcome, and say hello 00:08:56.480 --> 00:09:02.100 to uh the crowd and uh tell us a little bit about yourself. 00:09:02.100 --> 00:09:05.600 How are you guys doing today? My name is Ron Wisner. I'm the executive chef 00:09:05.600 --> 00:09:08.500 of the Ocean Crest Resort in Moclips, Washington. 00:09:08.500 --> 00:09:11.760 I've been cooking for over 30 years now. 00:09:11.760 --> 00:09:16.600 Working in different restaurants, fine dining. Everything self-taught, self motivated. 00:09:16.600 --> 00:09:20.160 Just a passion I love doing. I found out 00:09:20.160 --> 00:09:26.480 like two years ago about the uh competition for a seafood chowder 00:09:26.480 --> 00:09:30.320 in Port Angeles and um two years ago was my first competition there with 00:09:30.320 --> 00:09:35.760 St Joseph House. Applied for that won first place with that one and then 00:09:35.760 --> 00:09:38.560 this last year went back for to be runner-up 00:09:38.560 --> 00:09:42.160 and got first place and People's Choice with that one and then to round it all 00:09:42.160 --> 00:09:46.399 off, I won the Culinary Loop uh chowder. So I did a 00:09:46.399 --> 00:09:51.839 sweep this year was really nice. Very good! 00:09:53.040 --> 00:09:58.160 This chowder is definitely um venerated and uh well celebrated why don't you 00:09:58.160 --> 00:10:01.680 start cooking it and tell us what's uh involved in uh in making a 00:10:01.680 --> 00:10:03.454 bowl of it for ourselves? 00:10:03.454 --> 00:10:06.079 All right you'll have to bear with me 00:10:06.079 --> 00:10:09.440 this I'm not used to making this small of a batch (laughter) 00:10:09.440 --> 00:10:12.959 but at first what I'm doing is uh I got the recipe here in front of me so I'll 00:10:12.959 --> 00:10:15.839 be going off of it and showing you how how we do and everything. I'm just taking 00:10:15.839 --> 00:10:19.839 it carrots and dicing them really fine. 00:10:21.120 --> 00:10:23.600 Make sure you keep your fingers tucked in that way you do not slice your 00:10:23.600 --> 00:10:25.920 fingers off while you're cutting the carrots. 00:10:25.920 --> 00:10:30.320 A little extra protein that nobody wants in their uh chowder I assume. 00:10:30.320 --> 00:10:35.680 Yes that's a very very much. So with these I'll dice them up then 00:10:35.680 --> 00:10:37.760 I'll kind of I'll try to show you with the webcam how what 00:10:37.760 --> 00:10:41.519 what size like you just want small bite size really small 00:10:41.519 --> 00:10:50.160 bite size and easy. And Ron in dicing up your vegetables 00:10:50.160 --> 00:10:52.240 both the carrots and the celery and the onions 00:10:52.240 --> 00:10:59.600 um uh remind me are you going to first wilt them in the pan or are they 00:10:59.600 --> 00:11:03.600 going to just simply cook as a part of the 00:11:03.600 --> 00:11:08.160 the cream and the broth and the stock? 00:11:09.360 --> 00:11:13.760 With that I do add I take the on the recipe there is chicken stock 00:11:13.760 --> 00:11:16.959 and there's and there is bacon grease when I cook off the bacon, I save the 00:11:16.959 --> 00:11:19.680 bacon grease and I add bacon grease into that and 00:11:19.680 --> 00:11:24.880 let let the celery, carrots, and onions, and potatoes all cook all simmer in that. 00:11:24.880 --> 00:11:30.399 It'll soften them up and make a little crispy with that. so 00:11:33.040 --> 00:11:37.360 We'll get the carrots in there. Next I'll switch over to 00:11:37.360 --> 00:11:40.000 the celery. 00:11:40.399 --> 00:11:46.000 There we go. So yeah, I let all I let all them um simmer 00:11:46.000 --> 00:11:49.200 in the in this in the um stock a little bit of the clam 00:11:49.200 --> 00:11:54.399 and the clam juice yet that you get from the razor clams. Or you can get the can 00:11:54.399 --> 00:11:57.760 clams that have a little bit of a they'll have the juice already in them 00:11:57.760 --> 00:12:01.200 if you can't get the razor clams but I use that juice and let those just 00:12:01.200 --> 00:12:05.920 simmer in that and they'll start cooking with that. 00:12:08.079 --> 00:12:11.680 And then the celery too. One thing I like to do when I'm doing it with the celery 00:12:11.680 --> 00:12:17.200 I like keeping the stems on them and use the stems too. Cook up the stems with that. 00:12:17.200 --> 00:12:20.560 The little leaves on the end. Yeah most people will 00:12:20.560 --> 00:12:24.000 toss that away but you use that as both garnish 00:12:24.000 --> 00:12:28.880 as well as um just some more flavor in the recipe. Yeah 00:12:28.880 --> 00:12:32.959 yeah. So I dice this dice up the celery small too. And then on the end 00:12:32.959 --> 00:12:38.720 at the end of this what I've done too is, I'll show you. I take the stems off and I I 00:12:38.720 --> 00:12:41.680 just dry them in the oven a little bit and it makes 00:12:41.680 --> 00:12:45.360 like parsley and then you I take that and I'll crumble this up and 00:12:45.360 --> 00:12:48.800 and on on the top. I'll put this on the top and it gives it 00:12:48.800 --> 00:12:52.160 A lot a lot of people like doing parsley on it but this gives it a nice little 00:12:52.160 --> 00:12:55.200 robust a little different flavor with this 00:12:55.200 --> 00:12:58.000 using the celery leaves instead of parsley. 00:12:58.000 --> 00:13:02.700 So to dry the parsley in the oven, how long is that? 00:13:02.700 --> 00:13:04.720 You put it on a baking sheet 00:13:04.720 --> 00:13:08.160 at what temp and for how long? 00:13:08.639 --> 00:13:12.880 uh baking sheet for 350 you've really got to keep an eye on it it doesn't take 00:13:12.880 --> 00:13:15.040 long at all you're just trying to dry it out. 00:13:15.040 --> 00:13:18.880 So maybe about four or five minutes in this. You got to keep 00:13:18.880 --> 00:13:22.320 rotating it around and checking it so that way it don't burn and everything 00:13:22.320 --> 00:13:24.399 but yeah it don't take long at all in the oven. 00:13:24.399 --> 00:13:27.680 right about 10 minutes if that. 00:13:28.240 --> 00:13:35.040 So then, so now I got the celery going I got the carrots going and the onions. 00:13:35.040 --> 00:13:38.000 Then the potato the potatoes I've already cooked I've already steamed them 00:13:38.000 --> 00:13:40.720 off and diced them so I'm already I already got some pre-diced so that way 00:13:40.720 --> 00:13:43.360 they don't take so long to cook because normally 00:13:43.360 --> 00:13:46.560 with doing this it takes a little longer to cook it in the restaurant. Right. 00:13:46.560 --> 00:13:50.320 I add in the potatoes it calls for. 00:13:52.240 --> 00:13:59.279 And um. All right. Any particular type of um your recipe calls for 00:13:59.279 --> 00:14:03.440 of course Washington grown Yukon Golds or indigenous to the 00:14:03.440 --> 00:14:07.839 Peninsula Ozette fingerlings. um Are there potatoes you wouldn't 00:14:07.839 --> 00:14:12.700 recommend using uh for the chowder? 00:14:12.700 --> 00:14:17.120 They all, I like the just the taste of the Yukon Golds. You can but you can use the 00:14:17.120 --> 00:14:22.320 reds uh you can do russets uh either way but with russets you'll 00:14:22.320 --> 00:14:25.360 want to make sure you do skin them and everything with Yukon Golds 00:14:25.360 --> 00:14:28.560 I just leave the skins on them or the reds you can you can leave the skins on them 00:14:28.560 --> 00:14:31.440 but uh you can use any potato but I just 00:14:31.440 --> 00:14:36.959 prefer the Yukons after that. Okay. And you even you even have 00:14:36.959 --> 00:14:40.480 potato starch later on in the recipe um is that just 00:14:40.480 --> 00:14:42.800 as a thickening agent? Yeah 00:14:43.279 --> 00:14:47.360 It it is a thickening agent and why we do potato starch is uh 00:14:47.360 --> 00:14:50.160 we use that in the restaurant because that way we got a lot of people are 00:14:50.160 --> 00:14:53.040 gluten free and can have gluten so we use a potato 00:14:53.040 --> 00:14:56.079 starch to thicken all of our products and everything and that way 00:14:56.079 --> 00:14:59.760 the people that can't have gluten can uh have our have our chowder. 00:14:59.760 --> 00:15:04.160 It's all gluten-free. But it's just like a potato starch you add a little water 00:15:04.160 --> 00:15:06.880 to it and it'll it'll thicken up just like you 00:15:06.880 --> 00:15:11.279 make a little slurry with it and after it hits 175 degrees 00:15:11.279 --> 00:15:14.320 it'll tighten up your soup so that way because with your soup you 00:15:14.320 --> 00:15:18.399 want to do it do that so it won't um scorch it well 00:15:18.399 --> 00:15:21.519 using the heavy cream it'll make it so it don't scorch it either. 00:15:21.519 --> 00:15:25.360 But so for right now i got all the veggies in the pan 00:15:25.360 --> 00:15:28.399 with a little bit of the the chicken stock, 00:15:28.399 --> 00:15:34.560 the um bacon grease, and the um clam juice. So they're all simmering 00:15:34.560 --> 00:15:38.399 in there. Getting get them a little soft and then 00:15:38.399 --> 00:15:41.120 I just took for the roasted it says for roasted corn 00:15:41.120 --> 00:15:44.800 I just I just take corn and I saute a little bit of butter it 00:15:44.800 --> 00:15:47.600 on a pan until it starts getting a little brown and everything and then I 00:15:47.600 --> 00:15:51.040 just add that in for the roasted. That's how you get the roasted corn sauteed up 00:15:51.040 --> 00:15:52.720 in a little bit of butter. 00:16:01.000 --> 00:16:04.000 Put that in. 00:16:04.480 --> 00:16:07.920 And then you just get that sauteing. Then the bacon I just take the bacon 00:16:07.920 --> 00:16:12.100 dice it up into small pieces bites. 00:16:12.100 --> 00:16:14.100 Everything you want just bite size 00:16:14.100 --> 00:16:18.000 You don't be choking anybody out on anything. 00:16:18.000 --> 00:16:20.240 But I already uh cooked it I mean you 00:16:20.240 --> 00:16:22.480 cook it to where it's almost all the way cooked. 00:16:22.480 --> 00:16:26.399 and again so it's almost crispy and then you add that in right 00:16:26.399 --> 00:16:30.480 right at the last when you're adding in the lobster and the crab too. 00:16:30.480 --> 00:16:34.480 With the lobster it's just I just do one tail for this small portion. 00:16:34.480 --> 00:16:38.399 I just I got one tail of lobster. 00:16:39.279 --> 00:16:42.959 Just grab him, dice him up. 00:16:43.199 --> 00:16:46.840 And if you. And with this you know I I. 00:16:46.840 --> 00:16:47.759 Uh. question question. 00:16:47.759 --> 00:16:51.360 If you uh didn't have or you wanted to keep it unique 00:16:51.360 --> 00:16:55.440 to uh specifically the Pacific Northwest in the Olympic Peninsula 00:16:55.440 --> 00:17:01.400 um Dungeness crab is a uh a solution or a replacement for the lobster? 00:17:01.400 --> 00:17:03.519 Would that work? Yeah 00:17:03.519 --> 00:17:07.199 yeah yeah you can use Dungeness crab in place for the lobster. Which today 00:17:07.199 --> 00:17:11.679 I did I did half and half so I got uh Dungeness crab and lobster in this one 00:17:11.679 --> 00:17:14.240 that I'm putting in. I just equaled out the amounts what it 00:17:14.240 --> 00:17:19.600 says on the recipe to do. Extra luxurious. 00:17:19.600 --> 00:17:22.799 And with the recipe too you know if you're doing this recipe you know I 00:17:22.799 --> 00:17:27.439 don't use recipes normally so this is hard to make a recipe but if you see 00:17:27.439 --> 00:17:30.880 something you want a little more add into it be free to do it add it in 00:17:30.880 --> 00:17:34.000 you know I mean I go out I go by taste and everything so I'm not used to 00:17:34.000 --> 00:17:37.520 doing exact recipes when I'm doing things and sometimes I'm that's 00:17:37.520 --> 00:17:40.160 how he's like wait a minute that's even better with a little bit of this in it 00:17:40.160 --> 00:17:43.039 so if you feel like adding in some more 00:17:43.039 --> 00:17:47.840 stuff yeah feel free add it in yo 00:17:48.400 --> 00:17:53.360 it'll help it helps. So don't feel you have to go right on with that. 00:17:53.360 --> 00:17:56.640 And then we use a little bit of Old Bay seasoning so I'll go ahead and put that 00:17:56.640 --> 00:18:03.520 in with the saute and a pinch of salt and pepper. 00:18:06.880 --> 00:18:11.039 I wish we had smell-o-vision, Ron, I can already uh imagine. 00:18:11.039 --> 00:18:15.200 Yeah this is this is really starting to smell pretty good. Sorry you don't. I'll 00:18:15.200 --> 00:18:18.640 I'll let you know. Okay. 00:18:21.440 --> 00:18:24.080 But then and then you just want to check your vegetables when you know when 00:18:24.080 --> 00:18:28.000 they're trying to get al dente which is lightly crisp but you don't want to 00:18:28.000 --> 00:18:31.200 overcook them you don't want your potatoes to get overcooked either. So when 00:18:31.200 --> 00:18:34.160 they're get just where you can take a fork and push them into them 00:18:34.160 --> 00:18:36.799 and still a little bit of hardness in the center that's when you're you're 00:18:36.799 --> 00:18:39.520 done with that. 00:18:40.240 --> 00:18:43.520 So once that's almost there right now. So now what I'm going to do is I'm going to 00:18:43.520 --> 00:18:48.240 add in the heavy cream which is two cups of heavy cream. 00:18:54.240 --> 00:18:57.840 Yes, that's my measurement. 00:19:02.559 --> 00:19:06.480 So how'd you get your name Captain Ron? 00:19:07.200 --> 00:19:12.480 Actually I got it at the uh uh the Crab Festival two years ago when I 00:19:12.480 --> 00:19:17.440 um when I started doing the I did the seafood chowder that year. I was 00:19:17.440 --> 00:19:19.919 We were playing around I know Jess my 00:19:19.919 --> 00:19:24.240 boss here is the Crest Madman Jess Owens and he's like well you need a name and 00:19:24.240 --> 00:19:26.480 I'm like well we'll come up with something I'm sure it'll hit me one of 00:19:26.480 --> 00:19:31.760 these days. And uh I was I had a pirate outfit on 00:19:31.760 --> 00:19:33.679 and I was like doing my seafood chowder and I'm like 00:19:33.679 --> 00:19:36.799 the kids were joking around like yeah you need to be Captain Ron and I'm like 00:19:36.799 --> 00:19:38.799 well yeah they're talking about the movie and 00:19:38.799 --> 00:19:42.300 stuff like that's cool I go I think I'll go with that. 00:19:42.300 --> 00:19:44.880 So I threw on a little pirate outfit and everything and 00:19:44.880 --> 00:19:49.760 it totally took off and stuck and everyone everyone all day long at the Crab Fest 00:19:49.760 --> 00:19:52.000 was calling me Captain Ron and then I started getting 00:19:52.000 --> 00:19:55.280 blogs and people at the Crest calling me Captain Ron 00:19:55.280 --> 00:20:00.160 so it just kind of stuck. So I you know I've been having fun with that and it's 00:20:00.160 --> 00:20:03.600 just a kind of a fun game you know. I'm here at the ocean I'm 00:20:03.600 --> 00:20:07.360 cooking seafood making fine dining restaurant doing all kinds of fun stuff 00:20:07.360 --> 00:20:09.919 and it just stuck with me so I guess that's 00:20:09.919 --> 00:20:14.320 that's how it came along. So we'll talk more about and uh 00:20:14.320 --> 00:20:17.760 Jacqueline will have a little video that will show some of the 00:20:17.760 --> 00:20:22.480 gorgeous scenes of Ocean Crest but it's full of a cast of 00:20:22.480 --> 00:20:26.559 characters with uh Jess Owens the Culinary Madman and the 00:20:26.559 --> 00:20:30.799 Captain Ron uh in the kitchen so I'm glad you guys 00:20:30.799 --> 00:20:34.159 uh have a uh have a lot of fun doing what 00:20:34.159 --> 00:20:38.400 you're doing. We do we do and with that video too uh 00:20:38.400 --> 00:20:41.520 it's showing uh we do a lot of stuff with like the 00:20:41.520 --> 00:20:44.720 razor clams and stuff too. uh we get them from the local tribe the 00:20:44.720 --> 00:20:49.520 Quinault Tribe just down the road we are able to outsource them and get 00:20:49.520 --> 00:20:52.480 um razor clams from them and we do a lot of 00:20:52.480 --> 00:20:55.760 stuff with those in the restaurant. We do different meals and stuff with them. 00:20:55.760 --> 00:20:58.960 We do a breaded razor clams which we bread them in flour, 00:20:58.960 --> 00:21:03.120 egg wash, and panko. And cook those on the grill with a chili aioli. 00:21:03.120 --> 00:21:07.280 uh once a while when I get time I make razor clam raviolis a video that you're 00:21:07.280 --> 00:21:09.280 going to be showing later on does show me making 00:21:09.280 --> 00:21:12.720 actually making the ravioli we roll out all of our pasta from scratch 00:21:12.720 --> 00:21:16.000 and everything in that video does show showed me uh doing 00:21:16.000 --> 00:21:19.760 that and it shows some other nice things that we do at the restaurant. 00:21:19.760 --> 00:21:23.039 We got a flat iron steak on there with the green peppercorn sauce 00:21:23.039 --> 00:21:27.120 mushrooms and onions. We have a salmon salad that we do during the summertime 00:21:27.120 --> 00:21:31.200 with fresh berries on it. So strawberries, raspberries, blueberries, 00:21:31.200 --> 00:21:37.039 a berry vinaigrette with roasted uh pecan nuts on it uh really nice with that. 00:21:37.039 --> 00:21:40.480 uh Jess when people bring out bananas 00:21:40.480 --> 00:21:44.799 for him he makes bananas fosters for them. And we have all of our desserts are made 00:21:44.799 --> 00:21:47.840 from scratch. It's really nice and pleasant. 00:21:47.840 --> 00:21:52.640 You are absolutely you're cruel by uh tempting us with all this. Jacqueline, why 00:21:52.640 --> 00:21:57.039 don't you uh as he's showing us what's in the pan, Jacqueline, why don't you show us 00:21:57.039 --> 00:22:01.360 that uh video of um the partnership with the uh the 00:22:01.360 --> 00:22:05.600 Tribe down in Taholah just down the road from Ocean Crest? 00:22:05.600 --> 00:22:07.200 Okay 00:22:07.200 --> 00:22:12.400 so let me pull that up. Give me one moment. 00:22:12.400 --> 00:22:17.679 And Ron, don't uh go eating without us but we'll be right back. 00:22:18.720 --> 00:22:24.400 This is a commercial razor clam dig that's a Tribal only dig and we call it 00:22:24.400 --> 00:22:29.919 our annual School Clothes Dig. So we're heading up to Wreck Creek right 00:22:29.919 --> 00:22:35.360 up here and we're on the Quinault Tribal beach the reservation beach. 00:22:35.360 --> 00:22:40.240 We call it the Point Grenville Beach. We hold it at the end of end of August 00:22:40.240 --> 00:22:44.000 each year. And uh usually have about a two-day dig 00:22:44.000 --> 00:22:47.679 and it allows people to come up and commercially harvest clams. 00:22:47.679 --> 00:22:51.520 They take them back to our fish processing plant in Taholah 00:22:51.520 --> 00:22:54.799 and then they sell the clams there for cash money 00:22:54.799 --> 00:23:00.320 and it comes in very handy beginning of the school season. 00:23:02.400 --> 00:23:06.320 We have built a relationship over the years with the sanctuary that has become 00:23:06.320 --> 00:23:07.980 actually quite fruitful for us. 00:23:07.980 --> 00:23:10.320 We now work together on a number of different projects 00:23:10.320 --> 00:23:14.400 got together to get NOAA resources dedicated 00:23:14.400 --> 00:23:17.840 to mapping the area off our shore out here in particular 00:23:17.840 --> 00:23:21.360 the Quinault Canyon area which is critical to Quinault because we need to 00:23:21.360 --> 00:23:23.919 know more about our ocean ecosystems out here. 00:23:23.919 --> 00:23:27.360 We also have a very good educational outreach 00:23:27.360 --> 00:23:30.240 relationship with the sanctuary now. They've come down and visited with our 00:23:30.240 --> 00:23:33.760 school children and all the school. They've worked with them trying to get 00:23:33.760 --> 00:23:38.400 them interested in the ocean and in the technology that we use to monitor the ocean. 00:23:38.400 --> 00:23:41.440 So we found a really good solid 00:23:41.440 --> 00:23:45.919 relationship with the Olympic Coast National Marine Sanctuary. 00:23:46.720 --> 00:23:51.679 So they've always had clams as part of their their subsistence their sustenance 00:23:51.679 --> 00:23:54.600 and also as trade items they would dry them and take them down to the Columbia River 00:23:54.600 --> 00:23:57.600 and trade them for other fish and things of that nature 00:23:57.600 --> 00:24:01.520 in the days but uh it's been so important for Quinault that it's part of 00:24:01.520 --> 00:24:05.840 their culture it's part of their being. 00:24:06.000 --> 00:24:11.919 Man that's a beauty! That's about a that's about as big as nice as a razer 00:24:11.919 --> 00:24:14.559 clam can get. 00:24:14.960 --> 00:24:18.799 Oh yeah. How do you like cooking them? Frying them. Frying them? Yeah. 00:24:18.799 --> 00:24:23.600 Yep. He's washing sand off them so when he goes and sells them 00:24:23.600 --> 00:24:26.960 they won't give him any trouble on that. 00:24:30.559 --> 00:24:34.559 So you're at the Quinault Pride Seafood fish plant. 00:24:34.559 --> 00:24:42.080 that's a Quinault owned business and you saw 00:24:42.080 --> 00:24:45.840 the Quinault Tribal members coming in and selling their commercial razor clams 00:24:45.840 --> 00:24:50.080 that they dug on the beach this morning. So some of these people were digging a 00:24:50.080 --> 00:24:55.279 hundred pounds of clams or better. He did it all by himself! He's learning! Wow! 00:24:55.600 --> 00:24:59.120 Those digs are really important for families 00:24:59.120 --> 00:25:02.320 or just as it says school clothes, school supplies. 00:25:02.320 --> 00:25:05.440 It just helps everybody with supplemental income whether it be for 00:25:05.440 --> 00:25:07.400 the children or just for their households. 00:25:20.480 --> 00:25:24.500 Nice clams. Nice weather too! 00:25:33.760 --> 00:25:37.039 Thank you, Jacqueline, that's a great uh. We appreciate seeing that 00:25:37.039 --> 00:25:41.039 video with the Quinault tribe and uh when we started 00:25:41.060 --> 00:25:47.600 the Culinary Loop 10 years ago the Culinary Madman himself Jess Owen uh 00:25:47.600 --> 00:25:54.320 noted that the Quinault were unable to distribute their delicious clams 00:25:54.320 --> 00:26:00.400 to his restaurant and so we helped them develop some distribution cycles and 00:26:00.400 --> 00:26:05.279 they're now not only delivering the good stuff to Chef Ron 00:26:05.279 --> 00:26:09.760 but they're also shipping worldwide. And I think right now you are getting ready 00:26:09.760 --> 00:26:14.159 to work on the uh razor clams right, Ron. Yeah. 00:26:16.320 --> 00:26:19.279 When we get them from Quinault they're in a nice, they're in a nice uh one pound 00:26:19.279 --> 00:26:21.840 package you can buy from them and everything. It's really nice. 00:26:21.840 --> 00:26:26.799 So their little logo but yeah they come in frozen they come in with us 00:26:26.799 --> 00:26:31.600 and then you take them out and after they're all shelled they're 00:26:31.600 --> 00:26:36.880 nice and clean so then all you gotta do is just take them and dice them up. 00:26:37.200 --> 00:26:42.799 Small bite-sized pieces and now with with the um soup and everything, I went 00:26:42.799 --> 00:26:46.240 ahead and added that into my stock pot I got a double boiler stock pot here with 00:26:46.240 --> 00:26:49.760 water in the bottom that way it doesn't scorch everything. So I have all the vegetables, 00:26:49.760 --> 00:26:54.080 the heavy cream, all that stuff in there. So now what I did in my in my saute pan 00:26:54.080 --> 00:26:57.279 I'll be taking the razor clams and you just want to cook 00:26:57.279 --> 00:26:59.520 them just a little bit. You don't want to cook them that much at all because if you 00:26:59.520 --> 00:27:02.080 overcook them they'll be chewy. So you just want to hit them in there 00:27:02.080 --> 00:27:08.100 just to flash cook them with the lobster. And then I put the lobster and the crab in with that. 00:27:08.100 --> 00:27:10.400 And then with that I toss in the bacon too 00:27:10.400 --> 00:27:14.000 so that way that a little bit of juice rendering off the bacon can 00:27:14.000 --> 00:27:19.000 the grease and stuff can can simmer that. Get all that going in there. 00:27:19.000 --> 00:27:22.559 It doesn't take long at all. So you don't want to overcook all that or else 00:27:22.559 --> 00:27:26.640 you will be overcooked. Anything with like razor clams, calamari, any of that 00:27:26.640 --> 00:27:29.400 stuff you if you overcook it, you'll be chewing on it all day long. 00:27:29.400 --> 00:27:32.080 A lot of people like I've had it before and I just chewed 00:27:32.080 --> 00:27:34.799 forever so I'm like oh sorry it was overcooked for you yeah 00:27:34.799 --> 00:27:38.880 didn't mean to do person a lot of people do overcook them. 00:27:38.880 --> 00:27:43.600 And it will cook, it will cook more in the double boiler, correct? 00:27:43.600 --> 00:27:47.279 Yes. So go light on the cooking in the panning. 00:27:47.279 --> 00:27:50.200 Yeah yeah light cooking on the pan. Then as it sets it it sets in the 00:27:50.200 --> 00:27:52.960 double boiler with everything they'll they'll cook they'll come up and 00:27:52.960 --> 00:27:57.000 they'll be perfect. Good. 00:27:57.000 --> 00:27:58.700 I wish you guys did have smell-a-vision! 00:27:58.700 --> 00:28:01.980 This smells so good! (laughter) 00:28:01.980 --> 00:28:07.360 Well uh we hope that one day very soon 00:28:07.360 --> 00:28:10.880 we'll be back to doing live cooking demos working with 00:28:10.880 --> 00:28:15.200 you and uh and others but we appreciate the sanctuary uh bringing 00:28:15.200 --> 00:28:20.000 us together virtually this way but yes the downside of it is is that uh 00:28:20.000 --> 00:28:24.320 we can't take um uh questions from the audience uh 00:28:24.320 --> 00:28:28.720 even though you can during this facebook live. Type them in 00:28:28.720 --> 00:28:32.559 and Ron and myself and Jacqueline will be able to hopefully answer in the 00:28:32.559 --> 00:28:35.518 comment box but we won't get the smells. 00:28:35.518 --> 00:28:39.039 Only Ron gets the smells! 00:28:39.679 --> 00:28:43.279 But the restaurant is open now so we do have seating we're limited seating so 00:28:43.279 --> 00:28:46.240 we've you know we've had to remove some tables out of the restaurant so the 00:28:46.240 --> 00:28:49.840 restaurant is open for seatings. uh You have to come in with your face 00:28:49.840 --> 00:28:52.500 mask on, but then once you start eating, you're allowed to take off your face mask to eat. 00:28:52.500 --> 00:28:54.640 We figured that was kind of hard to eat 00:28:54.640 --> 00:28:58.320 with the face mask on. Yeah I would agree. um 00:28:58.320 --> 00:29:02.640 Beyond uh so I see that you've finished off those proteins and you've got them 00:29:02.640 --> 00:29:06.080 in the double boiler. This may be a good time uh to show the 00:29:06.080 --> 00:29:09.600 Ocean Crest uh video because it's a lot more than just a 00:29:09.600 --> 00:29:12.040 gorgeous restaurant it's a family tradition 00:29:12.040 --> 00:29:13.500 that's been going on for generations. 00:29:13.500 --> 00:29:20.720 And you have a gorgeous lodging and access to the beach. 00:29:20.720 --> 00:29:24.100 So if you want to lead into it Jacqueline 00:29:24.100 --> 00:29:26.100 you can roll the video. 00:29:27.840 --> 00:29:30.800 Okay give me one second as it loads up 00:30:06.840 --> 00:30:17.260 00:30:20.840 --> 00:30:32.349 00:30:48.840 --> 00:30:51.840 00:31:21.519 --> 00:31:24.560 Oh Ron as I said before that is cruel and unusual! 00:31:24.560 --> 00:31:27.000 I'm ready with my tasting spoon here 00:31:27.000 --> 00:31:30.000 to um give uh any and all of that a try. 00:31:30.000 --> 00:31:33.840 That uh That was a beautiful video. 00:31:38.880 --> 00:31:40.900 Hey Ron, remember. Yeah, we really enjoy it. um 00:31:40.900 --> 00:31:43.400 The restaurants in their fourth generation now. 00:31:43.400 --> 00:31:47.840 They've been 00:31:50.000 --> 00:31:55.200 They're in their fourth generation now. They're uh They started back in 19 early 50's 00:31:55.200 --> 00:31:57.400 and the restaurant opened in the early 60s uh 00:31:57.400 --> 00:32:00.960 They've been well known. uh They do 00:32:00.960 --> 00:32:04.720 they have lodging too. We have 45 room available all different kinds. 00:32:04.720 --> 00:32:07.400 Some with ocean views, all all the ground floors are all pet friendly 00:32:07.400 --> 00:32:11.600 We have the Cedar Serenity Spa which has a huge swimming pool, 00:32:11.600 --> 00:32:16.800 sauna, hot tub, weight room with that uh right now certain areas aren't open. 00:32:16.800 --> 00:32:20.720 The pool is open, and the hot tub and sauna, but they're limited access to the other ones. 00:32:20.720 --> 00:32:24.720 uh But we've been you know enjoying it. We have a great view. We're on a cliff 00:32:24.720 --> 00:32:28.960 120 feet above the ocean. The whole dining room looks out from 00:32:28.960 --> 00:32:32.159 every chair in the restaurant you can watch the ocean. 00:32:32.159 --> 00:32:35.200 During the springtime and late fall you can watch the whales 00:32:35.200 --> 00:32:39.200 spouting out in the ocean going up and down. It's really cool to watch those we 00:32:39.200 --> 00:32:41.679 see a lot of them a lot of that. We have bald eagles that 00:32:41.679 --> 00:32:45.200 live out here about four of them live right around the resort. So can see them flying 00:32:45.200 --> 00:32:48.240 around all the time. But it's a gorgeous place uh directly 00:32:48.240 --> 00:32:52.559 Open for breakfast and lunch uh casual we're all casual dressed uh 00:32:52.559 --> 00:32:55.919 dinner is fine dining but it's still casual dress fine dining. 00:32:55.919 --> 00:32:58.640 You know come as you are. You don't have to wear a suit and tie 00:32:58.640 --> 00:33:01.940 and everything but we have a lot of fun here. uh 00:33:01.940 --> 00:33:07.440 We have elk, venison, lamb, uh we make our all of our own pastas are made from scratch. 00:33:07.440 --> 00:33:14.000 uh We do I do an elk meatballs that I make from scratch too with a with a huckleberry marinara sauce. 00:33:14.000 --> 00:33:17.940 It's Culinary Loop uh Rainforest Linguine we call it. 00:33:17.940 --> 00:33:20.500 uh But we have all we use all fresh ingredients. 00:33:20.500 --> 00:33:22.640 During the summer time I like bringing in Mahi-Mahi, grouper, 00:33:22.640 --> 00:33:25.900 swordfish, ahi, all kinds of different fresh fish in. 00:33:25.900 --> 00:33:32.100 We do a 34 ounce tomahawk rib eye bone on steak. He's a big boy. 00:33:32.100 --> 00:33:36.600 We say 34 ounces is generous. Some of them hit about 45 to 50 ouncer 00:33:36.600 --> 00:33:39.679 uh but yeah they come with all we 00:33:39.679 --> 00:33:41.600 you know we have different specials every night. 00:33:41.600 --> 00:33:45.360 We come up with we have very creative chefs in our kitchen. We all work 00:33:45.360 --> 00:33:48.480 together, we all have fun, you know making up new things new 00:33:48.480 --> 00:33:51.840 recipes all the time. We change our menu like three times a year, so there's 00:33:51.840 --> 00:33:54.000 always something a little different on the menu. 00:33:54.000 --> 00:33:56.880 Or if you have something you know that you want that you had before you can 00:33:56.880 --> 00:34:01.100 call ahead of time and request. Get a hold of me or Jess Owens and ask us 00:34:01.100 --> 00:34:04.720 you know hey I had this before would you mind making it again for us? 00:34:04.720 --> 00:34:07.360 We're coming up for a special event. We do not mind. 00:34:07.360 --> 00:34:12.800 We do a lot of uh allergy free um stuff where we uh we have a lot of people that 00:34:12.800 --> 00:34:16.480 are you know gluten tolerance allergies too we really keep 00:34:16.480 --> 00:34:19.440 an eye on that and make it safe for everybody to be able to come out 00:34:19.440 --> 00:34:21.801 and enjoy a good meal and everything and make a good memory. 00:34:21.801 --> 00:34:24.500 That's what we're here for. You know they've been here for years making it. 00:34:24.500 --> 00:34:27.359 I've been up here for four years now with the Ocean Crest and just 00:34:27.359 --> 00:34:29.200 fell in love with it and love it out here. 00:34:29.200 --> 00:34:33.440 But you know we make memories every day for people to come back year after year 00:34:33.440 --> 00:34:39.919 um and find fi you know it's they're over it's amazing and it's so. Gratitude is so 00:34:39.919 --> 00:34:42.000 nice hearing the customers you're still here 00:34:42.000 --> 00:34:45.500 you know and they love it. It's it's a fun experience thing. uh 00:34:45.500 --> 00:34:49.119 We usually run the chowder on the weekends when it's busier 00:34:49.119 --> 00:34:52.960 uh the seafood chowder. They do have a house chowder that they've 00:34:52.960 --> 00:34:56.639 ran since they opened up the restaurant so that one they're not changing. 00:34:56.639 --> 00:35:00.560 And that's their calling it the Ocean Crest Grandma's Famous Clam Chowder. 00:35:00.560 --> 00:35:03.920 It's a little different than mine but I do run mine on the weekends though 00:35:03.920 --> 00:35:06.560 when we're full fully. And during the summertime we're trying to run it more 00:35:06.560 --> 00:35:09.280 often but right now with the COVID thing and backing down, 00:35:09.280 --> 00:35:12.000 we've backed a little bit from just running out the weekends so we do 00:35:12.000 --> 00:35:15.040 have it every weekend. That's great. Well your chowder 00:35:15.040 --> 00:35:18.400 definitely stood out um from all the others because it is just 00:35:18.400 --> 00:35:24.800 packed uh with the clams, um the lobster, the crab, the shrimp. 00:35:24.800 --> 00:35:31.920 It has in every bite an entire Culinary Loop um experience in it so uh 00:35:31.920 --> 00:35:34.880 it's great. And uh for plating now that you've had 00:35:34.880 --> 00:35:36.640 it in there uh you're going to do it in 00:35:36.640 --> 00:35:40.160 a bread bowl I uh assume that's what you're working on? 00:35:40.160 --> 00:35:44.400 Yeah yeah I mean I yeah I became a baker the last couple years so I made my own 00:35:44.400 --> 00:35:47.520 bread bowls now even too. Wow! Good! 00:35:49.119 --> 00:35:54.480 But yeah homemade bread bowl I just take it cut off the top hollow it out. 00:35:56.320 --> 00:36:01.839 Oh Jacqueline I don't know about you, I'm drooling right now! 00:36:01.839 --> 00:36:07.839 Yes, I I am drooling very much here! It's definitely almost time for dinner! 00:36:08.960 --> 00:36:12.240 Well Ron thank you very much for sharing that and um 00:36:12.240 --> 00:36:15.680 uh we definitely invite everybody to come out 00:36:15.680 --> 00:36:20.640 to the loop make sure that um Ocean Crest is part of your stop. 00:36:20.640 --> 00:36:26.560 um An insider tip um before too long you're going to be able to uh visit in 00:36:26.560 --> 00:36:31.520 Pacific Beach. Oh that's great Great Ron! Ron, what's going to be the 00:36:31.520 --> 00:36:36.800 name of your uh new uh cafe in Pacific uh Beach? 00:36:36.800 --> 00:36:41.440 uh working on it be Captain Ron's uh Clipper Galley. 00:36:41.440 --> 00:36:45.280 Captain Ron's Clipper Galley and uh will chowder be on the recipe 00:36:45.280 --> 00:36:49.520 on the menu? Yeah, yes. Good. All right well thank you all! 00:36:49.520 --> 00:36:53.040 Thank you very much uh Ron and uh Jacqueline thank you for this 00:36:53.040 --> 00:36:56.880 opportunity. We'll hand it back to you. 00:36:58.720 --> 00:37:03.280 Okay great! Let me get my screen back up here 00:37:04.260 --> 00:37:07.359 and hopefully you can see it. Let's give me one moment. 00:37:07.360 --> 00:37:11.700 All right, well uh yes, I am drooling and I am starving! 00:37:11.700 --> 00:37:16.560 So thank you both very much! um I can't wait to try some of this amazing 00:37:16.560 --> 00:37:21.440 Olympic Peninsula clam chowder. um And and here it is folks I'm going to 00:37:21.440 --> 00:37:26.880 give you right here the link. This is the award-winning recipe if you 00:37:26.880 --> 00:37:31.920 go to that link THE Official Olympic Peninsula Seafood Chowder. 00:37:31.920 --> 00:37:36.800 Thank you for sharing that Ron and Steve and we hope you make a recipe at home 00:37:36.800 --> 00:37:42.240 and enjoy it as much as we do. um So remember um Ocean Crest is one of 00:37:42.240 --> 00:37:45.100 the many fantastic restaurants along 00:37:45.100 --> 00:37:48.240 Olympic Culinary Loop and this is the most delicious way to 00:37:48.240 --> 00:37:52.480 experience the Olympic Peninsula. Partner restaurants offer sustainably, 00:37:52.480 --> 00:37:56.480 locally grown and harvested foods with a unique sense of place 00:37:56.480 --> 00:38:01.040 just like Ocean Crest. So please visit us soon and try some of Captain Ron's 00:38:01.040 --> 00:38:04.320 award-winning chowder in person. And in the meantime 00:38:04.320 --> 00:38:08.400 you can visit us on our websites at Ocean Crest Resort and Restaurant, 00:38:08.400 --> 00:38:10.420 at Olympic Culinary Loop, 00:38:10.420 --> 00:38:11.800 and Olympic Coast National Marine Sanctuary. 00:38:11.800 --> 00:38:15.599 And if you want to get some of this delicious razor clams and other 00:38:15.599 --> 00:38:20.160 seafood that we talked about today, check out Quinault Pride Seafood from the 00:38:20.160 --> 00:38:24.400 Quinault Indian Nation in Taholah, Washington. 00:38:24.400 --> 00:38:28.800 So again, thank you Ron and thank you Steve. I can't wait to try some of this chowder 00:38:28.800 --> 00:38:32.480 and I thank you all who tuned in today. 00:38:32.480 --> 00:38:35.900 Before we sign off I want to show you one more video 00:38:35.900 --> 00:38:39.760 to inspire you to enjoy the riches of Olympic Coast. 00:38:39.760 --> 00:38:43.760 And I look forward to seeing you soon at Ocean Crest Resort Restaurant 00:38:43.760 --> 00:38:47.800 overlooking Olympic Coast National Marine Sanctuary. 00:40:37.760 --> 00:40:41.520 There we go. That looks like fun I think! So I hope everybody 00:40:41.520 --> 00:40:45.000 um comes out and enjoys the Olympic Coast um but 00:40:45.000 --> 00:40:47.402 While the Get Into Your Sanctuary events are 00:40:47.402 --> 00:40:49.040 being held virtually this year 00:40:49.040 --> 00:40:53.760 in response to the health and safety concerns due to COVID-19 00:40:53.760 --> 00:40:56.331 and our visitor centers are closed uh 00:40:56.331 --> 00:40:59.040 sanctuary waters and some access points 00:40:59.040 --> 00:41:03.839 are open for responsible use in accordance with the CDC guidance and 00:41:03.839 --> 00:41:06.140 local regulations. 00:41:06.140 --> 00:41:07.520 So more information on the response from 00:41:07.520 --> 00:41:09.300 NOAA's Office of National Marine Sanctuaries 00:41:09.300 --> 00:41:14.800 can be found at sanctuaries.noaa.gov forward slash coronavirus. 00:41:14.800 --> 00:41:19.599 And if you do have a chance to experience our national marine sanctuaries, please 00:41:19.599 --> 00:41:23.839 go ahead and share your photos on social media and use the hashtags 00:41:23.839 --> 00:41:29.040 I love my sanctuary and hashtag recreateresponsibly. 00:41:29.040 --> 00:41:33.040 And don't forget to check out our annual photo contest that is open until Labor Day 00:41:33.040 --> 00:41:36.000 that's September 7th and you can find that on our website 00:41:36.000 --> 00:41:40.500 at sanctuaries.noaa.gov forward slash photo dash contest. 00:41:40.500 --> 00:41:44.370 And, congratulations! You just earned a virtual 00:41:44.370 --> 00:41:47.500 Olympic Coast National Marine Sanctuary badge 00:41:47.500 --> 00:41:50.716 and you can get that on the Park Passport app 00:41:50.716 --> 00:41:52.800 to download it and we're going to go 00:41:52.800 --> 00:41:55.359 ahead and put that in the comments section 00:41:55.359 --> 00:41:57.760 as well so you can see that. 00:41:57.760 --> 00:42:00.960 um So join us at the top of the hour for 00:42:00.960 --> 00:42:02.660 our next sanctuary adventure. 00:42:02.660 --> 00:42:05.440 And join us all weekend long to hear 00:42:05.440 --> 00:42:08.500 about the great things that you can do and see 00:42:08.500 --> 00:42:11.500 across your National Marine Sanctuary System 00:42:11.500 --> 00:42:13.500 so you can plan your next visit. 00:42:13.500 --> 00:42:17.100 So bye for now! Be safe and thank you for joining us! 00:42:17.100 --> 00:42:20.000 And Thank you, Ron! And thank you, Steve!