WDFW will announce the final word on upcoming digs after marine toxin tests have been completed. Those digs are tentatively scheduled on the following dates and low tides:
This post will give you a quick update on the progress of our rebuild. I know most of you are facebook Fans and you can see the facebook Feed on the homepage of our Desktop Website (not the mobile version), but our banker was concerned that he had not seen a blog post (even though he is a facebook Fan).
Why am I telling you all of this? I am telling you all of this information because the standard for a good blog post is over 800 words. In order to bend over backwards to make the search engines and our banker happy, I am explaining the situation as much as I can in order to use as many words as I can.
I have taken a little video for you to view the progress. The piles are in the ground, foundation is complete and framing is under way!
Click here to view the embedded video.]]>
After a very long two years, our patience is finally being rewarded. On Monday, July 22, 2013, we drove our first of many production piles.
Thank you to all of our fans and friends who have gone on this journey with us. Here are some pictures of the activity. There will be MANY more to follow.
That was the headline of the newspaper page that was given to me by the Museum of the North Beach. This is a fantastic piece of history from 44 years ago, to the day!
Unfortunately the scan if the page is not terribly legible, so we have typed out the article for your enjoyment.
If there is one business on the North Beach that could be called “famous”, it would have to be Ocean Crest Resort, just south of Moclips-and the evidence would be reams of newspaper and magazine copy. In the 17 years since the Curtright family bought Ocean Crest, then a small nest of four “cottages”, the resort has become a favorite of many writers from Pacific Northwest newspapers as well as publications from other parts of the country.
THEY WRITE glowingly about the Ocean Crest’s food, it’s accommodations, and most of all, it’s hospitality. It is sincere praise, and, from the OBSERVER’s view, well earned.
Building Ocean Crest from an exceedingly modest cabin camp to the status of a nationally recognized resort has been a family affair all the way. Both Barbara and Jess Curtright were competent amateur chefs when they bought the cabins in 1953, and their great desire than was to some day add a fine restaurant to the place.
BUT THERE WAS about a thousand tons of hammering, sawing, scrimping, pipefitting, painting, building, financing, planning and just plain carrying that had to come first.
Now the Crest’s dining room and lounge, with the intimate Gourmet Gold Room, and the resort’s outstanding and somewhat stunning menu, are familiar to thousands of guests, most of them “repeaters” often and enthusiastically.
THE LATEST and most ambitions improvement to Ocean Crest is a three-story, 17 unit motel guest building just finished on the south side of the resort’s picturesque ravine, leading to the beach.
ACCOMODATIONS in the new building range all way from cozy double beds at $12 a night through family units with several beds and cooking facilities to the plush bridal unit, with it’s king size bed, red velvet, and private balcony overlooking the ocean.
The original four units, much modified and improved and redecorated, now surround the indoor swimming pool on the north side of Ocean Crest. Three more units have been added.
ACROSS THE highway the Holiday House, with it’s three two bedroom apartments, brings the present total of units at Ocean Crest to 27.
All during the development of Ocean Crest to its present state as a major resort, the Curtright children have taken an active part.
ROB CURTRIGHT, the oldest, is a graduate of the school of hotel and restaurant management at Washington State University, and now bears a large part of the responsibility of operating Ocean Crest. Sid Curtright, 26, now lives in Snohomish, Wash, but all during his school years was an active helper at Ocean Crest.
Both daughters, Barbara Ann and Shari, have waited table, cooked, acted as receptionists and worked at other jobs in the resort. Barbara Ann, now Mrs. Sam Owen, lives in San Diego. Shari, the youngest at 18, graduated from Moclips high school this year, and is doing a good share of the resort’s cooking this summer, before going to WSU this fall.
IN FACT, gourmet cooking is a family tradition with the Curtrights. In the early days of the resort, and in fact until quite recently, the cooking was done by Barbara, Barbara Ann and Shari.
Jess, until his untimely death several years ago, delighted in donning a gold coat, the wine cellar chain and key, and preparing exotic meals on chafing dishes in the Gourmet Gold Room.
Mainstay in the kitchen now is Phyllis Hardy, of Pacific Beach, who came to the Ocean Crest about a year ago. One night late last month she had 30 meals to prepare, all different, and all ordered at the same time.
“It was wild. But it was fun”, she sighed.
Ocean Crest’s swimming pool-one of the first in any North Beach resort-is heated and covered for year-round use.
“Let’s face it. If a pool is to be of any use to guests other than in the summer, it has to be protected against our off-season weather. That’s why ours in indoors, in a separate building. Our fall and winter visitors want to swim too.”
Ocean Crest, open year round, also features saunas.
A conference, seminar or party room is one feature of the new 17-unit addition to Ocean Crest resort.
The new room will handle meetings or parties of up to 30 persons comfortably, and more in a pinch. It is in the lower level of the new addition, and has a separate outside entrance.
The conference room has a soothing view of the cool, green ravine leading from Ocean Crest to the beach, to calm otherwise hot-tempered business meetings. Information on the use of the room can be had by phoning the Crest’s reservation office at 276-4465.
The Curtrights of Ocean Crest have long been firm believers in “infecting” the traveler with one of the most catching viruses extant-beachcombing!
A sweeping look at Ocean Crest will tell you that all the Curtright family caught the virus long ago. Floats, ship’s lanterns, part of an old Indian dugout canoe, shells, glass balls-all of the fascinating flotsam the sea brings in has been made a part of the general décor of the resort.
Here is what various newspaper and travel writers have had to say about the accommodations and hospitality at Ocean Crest:
“Ocean Crest is something else again!…and a wine cellar that’s hard to match…”-Walt Evans, Entertainment Editor and Feature Writer, Seattle Post-Intelligencer.
“Luxury resort in this out of the way corner of the continental United States…and the world is beating a path to it’s door.”-Dick Barrett, San Jose (Calif.) Mercury-News.
“Ocean Crest does a turn-away business most of the year…”-Marshall Wilson, Special Writer, Seattle Times.
The sleek Siamese cat who walks around Ocean Crest like he owns the place-does. He is Rangoon, a beach-adjusted Sealpoint male whose duties include hunting field mice and welcoming guests.
I rushed from my home in Ocean Shores to the resort in Moclips. There it was, a bunch of fire trucks, a whole lot of smoke, and soon… flames that just wouldn’t stop.
We have shed a lot of tears in the last two years, but the healing process is finally beginning for me. This new restaurant will not replace all that was lost, nothing ever does, but it is a chance to start a new chapter of Ocean Crest Resort history.]]>
Ocean Crest Resort is extending an invitation to all of our guests, fans, friends, and community members to be a part of our Groundbreaking Ceremony which will be held on the construction site at 1:00pm, Saturday, June 22, 2013. You have all been to support us since the tragic fire and we want you to be a part of our rebuilding process.
After the Groundbreaking Ceremony, refreshments will be served. We hope that you can come and be a part of this momentous occasion to celebrate with us, mix, mingle, meet other Ocean Crest Resort fans and share some of your favorite Ocean Crest Resort stories.]]>
Thank you everybody for rooting for us and sending positive thoughts our way. It has been a long, hard 23 months and we have more to go, but there is FINALLY a light at the end of the tunnel.
Today we signed the documents that will begin the construction process! Now that we have the green light we will be arranging a ground breaking ceremony.
Stay tuned for further details!]]>
We had a great time at the Chocolate on the Beach Festival this year, thank you to all who came and played with us.
This year The Culinary Madman Jess Owen, and his lovely wife, served up Chocolate Soup with Cocoa Dusted Churros. Many in the audience requested the recipes, so here they are.
1 1/2 Gallon Whole Milk
40oz Semi-Sweet Chocolate Chips
2 Pinches Salt
Roux (3/4 cup melted butter or oil, 3/4 cup flour)
1/2 Cup Vanilla Extract
1. Place water and Sugar in a heavy bottom large pot (at least 8 quarts) and cook on high until all of the water has evaporated.
2. At this point you will have to use your own judgement. After the water boils out the temperature will continue to climb past 212F , this will allow you to caramelize the sugar for a deeper flavor if you so desire. I must inform you that you have to be extremely careful, the sugar starts to caramelize at ~320F. Stir the sugar slowly with a wire whisk so that it caramelizes evenly, but do not splash yourself because hot sugar does not come off your skin. Let the sugar caramelize as light or dark as you wish.
3. Add in 1/2 gallon of whole milk. Note: This step can be very dangerous. If you chose to caramelize your sugar, the temperature can be in excess of 350F. When the milk hits the hot sugar it will give off a lot of steam and expand rapidly. Since you are adding a large volume of milk the temperature will decrease quickly, but watch out for the first bit that hits the pan. Adding the milk so quickly will seize the sugar. Don’t worry, this is normal. Just keep stirring with your wire whisk and as the milk heats up the sugar will melt again.
4. Turn the heat down to medium to avoid scorching the milk. When the milk is up to a simmer and the sugar is melted again, start adding the Chocolate chips 1 handful at a time. Wait until the Chocolate is melted and fully incorporated before adding the next handful. Repeat until all the chocolate is melted.
5. Add the remaining 1 gallon of milk and 2 pinches of salt. Bring up to a simmer, stirring regularly as to not scorch the soup.
6. Now it is time to add the roux. My preferred method is to mix the fat and flour in a 2 cup glass measuring cup. After the flour has absorbed the fat I ladle some of the Chocolate Soup into the cup and mix. I do this 3-4 times until my measuring cup is just about full and then I pour it’s contents into the Chocolate Soup. This process helps to avoid lumps.
7. After adding the roux to the soup, briefly bring to a boil to take full advantage of the roux’s thickening power. Then reduce the heat to low and stir in the vanilla.
8. Your chocolate soup is now ready to enjoy. It is up to you if you serve the Chocolate Soup in a mug or in a bowl.
2 Cups Water
2 Cups Milk
3 Ounces Sugar
1 tsp Salt
2 1/2 Cups Flour
1/2 Cup Cornmeal
4 Large Eggs
1 Pinch Cinnamon Powder
1. Pour the milk, water, sugar, salt, cinnamon and oil into a saucepan and bring to a boil.
2. While wet mixture is coming to a boil, mix flour and cornmeal together in a mixing bowl or stand mixer.
3. Add wet mixture to dry mixture and mix into a paste.
4. Let the batter rest for up to 1/2 hour, stirring occasionally to release heat.
5. Blend eggs in one at a time. Make sure the egg is fully incorporated before adding the next egg.
6. Place your Churro batter into a pastry bag. If you don’t have a pastry bag you can use a heavy zip top bag and cut the bottom corner off. Using a Star Tip is optional and the size of the hole will dictate the girth of your Churros and cooking time.
7. Heat frying oil to 350F. Pipe the Churro batter into the hot oil, using a knife to cut the Churro to length as you squeeze the pastry bag. Be careful not to splash yourself with the hot oil, Churros are not as tasty in the emergency room as they are at your house.
8. When the Churros are golden brown on the outside and light and fluffy on the inside, remove them from the oil and toss with a mixture of granulated sugar, cinnamon and Dutch Process Cocoa Powder (Hersheys Special Dark Cocoa Powder can be used). The proportions of the sugar mixture is at your own discretion but I advise that you use the Cocoa Powder sparingly. My preferred method is to shake the Churros in paper bags that contain the sugar mixture, double bagging is advisable.
9. Time to enjoy.]]>
What are your plans for this weekend? How would you like to come to the beach and meet a World Famous traveller? The Seattle WeeHawk is Blitzing Ocean Shores, WA!
I just got this email in for the Ocean Shores North Beach Chamber of Commerce.
July 10, 2012
The WeeHawk is the mascot for the Seahawks 12th man (the fans) and he has developed quite the following. Chris Johnson is the man behind the WeeHawk and when he was in town last year he procured a flag from the fireworks stand Shores Floors was running. This flag has been traveling with the WeeHawk and went with him to New York to be there on the 10th Anniversary of 911 where he was featured in a documentary.
Chris will be returning the flag to Malcolm and Kari McDonald of Shores Floors at a ceremony scheduled for Friday, July 13 at 4:00 pm at Shores Floors – 408 Damon Rd – just outside the ‘gate’.
Chris uses the WeeHawk to help publicize people, places and events and is offering to use the time he will be in town this weekend to help any chamber member who wants to barter for his service. He will trade his time and publicity machine for whatever you have to offer – ie; WeeHawk eating at the bakery, riding the mopeds, flying kites, etc.
Here are some comments Chris emailed when I asked about the kind of exposure he could offer:
:….WeeHawk’s exposure is global so I can’t put an exact number save for the fact that it’s in the multi-millions. The one link featuring WeeHawk was shot by a company called SportsBrand Media group out of Australia…they flew a videographer out here from England to do the feature on WeeHawk. This feature is being shown around the globe via various networks. WeeHawk has also been featured on National Radio (via the Big D and Bubba show). WeeHawk has over 5,000 Facebook friends but would have tens-of-thousands more if Facebook didn’t limit the number of friends one can have. WeeHawk is also on 3 NFL sponsored Facebook pages all averaging 4k likes each…in fact, WeeHawk is the cover-picture/profile picture for one of the pages -http://www.facebook.com/NFLTAILGATENATION?ref=ts…. .
The end result of the visit will be exposure on the Facebook outlets available to the WeeHawk via Chris Johnson.
Please join Chris and the WeeHawk on Friday, July 13 at 4:00 at Shores Floors.
So give us a call to make your reservations to stay with us, enjoy some sunshine, and meet the Seattle WeeHawk.]]>