The Port Of Hoodsport Welcomes Divers, Disc Golfers and Visitors to the area

Port Of Hoodsport Commissioner Cody Morris talks about the Port of Hoodsport public dock, its recent updates, and future plans. They've been working on modernizing the dock to meet safety and environmental standards, replacing old materials, and making it more resilient to weather. After structural failures last winter, they secured emergency funding for repairs just in time for shrimp season. The dock is a popular spot for divers, fishermen, and visitors to downtown Hoodsport's shops and restaurants. Additionally, The Port of Hoodsport manages a disc golf course and a trail system up the Cushman Road.

If you had attended Fjordin Crossin in June, you may know that the Port has been working on modernizing the dock to meet safety and environmental standards, replacing old materials, and making it more resilient to weather. After structural failures last winter, they secured emergency funding for repairs just in time for shrimp season. The dock is a popular spot for divers, fishermen, and visitors to downtown Hoodsport's shops and restaurants.

"We are in negotiations with DNR to renew our lease," Cody Morris explained to Jeff, "and part of that stipulates that we need to modernize the material being used here. Our dock is quite old, and so it is very out of code, both for safety and environmental standards. So two of the main things we’re looking at is the materials."

Morris spoke regarding the winter dock closures, "we had some extreme structural failures, and for the safety, the port had to close it down and seek emergency funding from the state to hire a contractor to do the repairs. We were lucky that we were able to get repairs done just in the time of shrimp season. That’s definitely when this dock gets the most use. The second most use is during the salmon season."

Although the Port was able to make temporary repairs, Morris realizes there is still a lot of work to be done.

"As the dock is currently configured," he continued, "it kind of more or less has a self-destruct button. And that’s mostly from the fact that the dock itself doesn’t flex. It creates an insane amount of tension during the tidal changes, and those much gnarlier waters in the winter."

Regardless of the pending long term upgrades to the docks that will take some time and funds, Morris attests that the docks are an important asset to the Port of Hoodsport not just for the basic needs of accessibility but also for tourism. The local retail and restaurants in the area benefit greatly from the summer day traffic arriving by water.

Easy and Delicious Wintertime Campfire Recipes

There’s hardly anything better than friends gathered around a campfire. Throw some tasty, warm drinks in the mix and a meal prepared over an open flame, and we contest that there’s a formula for winning winter.

Break out your cast iron, throw some dry wood into the back of your car, gather your friends, and try one of our favorite campfire treats! Oh, you may notice that there’s a distinct bourbon theme that runs through our favorite campfire recipes. That’s no coincidence. And we know you’ll probably already have a bottle in tow anyways.

1. Chipotle Bourbon & Garlic Oysters

This drool-worthy decadence is surprisingly easy, amazingly Instagram worthy, and the perfect warm-up for the rest of your campfire meal. This recipe is courtesy of Hog Island Oysters out of California, but comes recommended by Lilliwaup’s own Hama Hama Oysters. We trust those guys. If you’re a newbie, check out Hama Hama’s general tips for grilling oysters.

Ingredients:

• 2 dozen Hama Hama oysters

• ½ lb (two sticks) unsalted butter

• ½ cup brown sugar

• ½ cup bourbon

• ¾ cup finely chopped garlic

• Half a can of 10 oz. chopped chipotle chilis in adobo sauce

How to make chipotle butter:

We love this recipe because you can prep the butter at home and bust it out when you’re ready to throw the oysters on the grill. The butter requires at least an hour to chill so be sure to plan ahead.

Dissolve the brown sugar into the bourbon. Combine all ingredients in a medium bowl and mix well until a lumpy texture is achieved and all ingredients are thoroughly combined. Lay out a piece of parchment paper, pile butter into the center and wrap into a ‘log’. When finished, it should be just shorter than a foot and about two inches in diameter. Refrigerate.

How to cook oysters on the grill: 

This one requires a pit fire with a grill. The good news is that there are a number of quaint and quiet campsites with fire pits. Build your fire so that the flames don’t quite reach all the way up to the grate. Shuck your oysters, and place them on the grill with a ¼ inch pat of your chipotle butter. Once the oysters and butter are bubbling, remove them from the grill, let them cool for a hot second, cheers and enjoy.

2. Bourbon Glazed Chicken

This recipe is from one of our favorite road trip read-throughs: “Campfire Cuisine: Gourmet Recipes for the Great Outdoors” by Robin Donovan. If you’re looking for a tasty side to go with your bourbon-infused campfire feast, we recommend the White Beans with Chanterelles, or the Maple-Glazed Yams from her book. Mmm.

Ingredients:

• 4 boneless, skinless chicken breast halves

• 1/3 cup bourbon

• 3 tbs. brown sugar

• 2 tbs soy sauce

• 1 tbs sesame oil

• 1 clove garlic, chopped

• juice of ½ lemon

• salt & pepper

How to:

This recipe is easy to prepare from home as well, but for theatrics’ sake, it’s pretty fun to pound the chicken breast with your bottle of bourbon at the campsite. All that’s required on the front end is to mix all the ingredients well, pound the chicken breasts in a separate bag, and marinade all together for at least an hour.

When you’re ready to grill (this requires a campfire with a grate as well), remove the chicken from the marinade and place on the grill, cooking for 5 to 7 minutes on each side. While the chicken is cooking, put the rest of the marinade into a cast iron skillet and boil for at least 5 minutes. Allow for it to thicken. Spoon bourbon glaze over the top, and serve immediately.

Shorter days and colder weather are no excuses for not taking advantage of the year-round glory that is the Olympic National Park. We’ll see you out there. And until then, see you on Facebook, Twitter, Pinterest and Instagram.