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Olympia, Washington

Olympia, Washington, is the capital city of Washington state and is also famous for Oysters. Olympia is so famous for oysters that they have their own oyster named after the region. The Olympia oyster, about the size of a silver dollar, is the only oyster that is native to the Pacific Northwest. Olympia is also known as a college town. College students, and largely the ones from Evergreen State College, help mold the vibe of the downtown Olympia area including it's restaurants. There is a earthy feel to the Olympia area and consequently you find a lot of organic foods and natural products.

	Featured Cook Jodi Larsen Cooking Level: Expert Home Town: Ellsworth, Maine, USA Living In: Olympia, Washington, USA
About me: My son and I are building a cookbook for kids. The recipes are fun, cute and delicious. I am learning to cook an expanded vegetarian menu for myself but my family is not following the same diet plan I am. I am learning how to blend the two eating styles together. My Profile \| Cooks I Like \| Reviews \| Photos Recipes \| Blog Create your own Cook's Profile \| MORE Cooks »

Newest Cooks

karisoo

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Albuquerque, New Mexico, USA

About me: We try to keep it organic and healthy. Lots of vegetables, seafood, fresh(raw), unprocessed and most of all, delicious. We've been members of the local Co-op since 1969.

WolvesRealm

Cooking Level: Beginning

Home Town: Evergreen, Colorado, USA

Living In: Olympia, Washington, USA

About me: I'm a 21 year old internationally collected artist. I love the fact that I can transfer my love of art into my cooking. My mother got me interested in cooking as a child.

anna

Cooking Level: Beginning

Living In: Olympia, Washington, USA

About me: As you know my name is Anna. And i love cooking. Its awsome!

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Newest Reviews

Colleen's Potato Crescent Rolls

Reviewed on Dec. 1, 2009 by Chandell

These had a good flavor, but were a bit too dense and heavy for our tastes. I did not let them rise long enough the second time, however, so it may be my own problem. =)

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Roasted Brussels Sprouts

Reviewed on Nov. 27, 2009 by chellebelle

We grew brussels sprouts in the garden this year, just for Thanksgiving. I've never liked them, but my folks do. My sprouts were on the small side so it only took 30 minutes to be a nice roasty brown. I was totally shocked to discover how sweet and delicious roasted brussels sprouts are! I did not use as much salt as called for (I did use Kosher but not as much) because we need to watch the sodium.

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Cider Cheese Fondue

Reviewed on Nov. 16, 2009 by chellebelle

This turned out well, though it was so rich we all felt a little unwell after making a meal of it. I deviated from the recipe in that I used flour rather than cornstarch with the cheeses. I am also glad I had read the hint of adding a little lemon juice to keep the cheese smooth. I used a combination of sharp New York white cheddar, Jarlsberg and double cream gouda. I think it is more approprite as part of a party buffet where you just eat a little bit of it.

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