Ten Northwest chefs will showcase original recipes at Port Angeles’ 18th annual Dungeness Crab and Seafood Festival this month. Festival-goers can sharpen their culinary skills with series of demonstrations that will merge local ingredients with influences from around the globe.
The Dungeness Crab and Seafood Festival celebrates the heritage of the signature Northwest crustacean, and will be held from Oct. 11th to 13th at the Port Angeles City Pier. Cooking demonstrations will be take place on Saturday and Sunday at the Gateway Center Chef Demonstration Stage. This year’s featured chefs include award-winning pie-maker Kate McDermott and Duke Chowder Houses’ corporate executive chef “Wild” Bill Ranniger.
Kate McDermott will teach audiences to craft flaky, flavorful pie crusts by choosing quality ingredients and tuning into their senses. McDermott was nominated for a James Beard award for her 2017 cookbook, The Art of Pie. Her Fruit-filled Crostatas demonstration will take place at 1 p.m. on Saturday.
Bill Ranniger exercises his passion for sustainably-sourced seafood as Duke’s Chowder House’s executive chef and major seafood purchaser. In 2016, Ranniger co-authored As Wild as it Gets… Duke’s Secret Sustainable Seafood Recipes with restaurateur Duke Moscrip, which shares recipes and vignettes from the pairs’ travels around the Northwest. Ranniger will present two demonstrations: a Tempting Thai Ginger Cod in a Coconut Milk Broth on Saturday at 11:30 a.m., and Pan-Seared Wild Alaska Salmon at 11:30 a.m. on Sunday.
During the weekend’s culinary demonstrations, chefs will present both traditional recipes and inventive spins on a variety of seafood dishes. Festival-goers also can enjoy crab dinners, arts and craft vendors, and a 5k fun run. A full schedule can be found on the festival’s website.