This is the 25th year for people to make a pilgrimage to Coupeville on Whidbey Island to pay homage to those blue fruits of the sea.
If you are a foodie who loves to eat local fare, the 25th anniversary of the Penn Cove Musselfest offers an array of ways to sample this culinary star, from cho
wder tastings to a mussel-eating competition.
The festival’s food related events are:
Mussel Mingle: 5:30 p.m. to 8:30 p.m. March 4. Chef David Day of Bayleaf Restaurant will prepare mussels. With live music by The Halyards. Tickets are $20.
Mussel cooking demonstrations: 11 a.m. to 2 p.m. March 5 and 11 a.m. to 1:30 p.m. March 6. Featuring David Curtis, executive chef, McCormick & Schmick’s; Blair King, executive chef, Brooklyn Seafood, Steak & Oyster House; Rawle Jefferds, mussel farmer, Penn Cove Shellfish; Chris Garr, executive chef, Ivar’s Acres of Clams; Steve Clark, mussel chef, Penn Cove Shellfish; and Ted Furst, owner, LeGrand Bistro.
Chowder tasting: 11:30 a.m. to 3:30 p.m. March 5 and 6. Sample local restaurants’ secret mussel chowder recipes and vote for your favorite. Tickets are $10.
Mussel-eating competitions: 3 to 3:30 p.m. March 5 and 6. Winner is the fastest at eating five 16-ounce cups of mussels. Tickets are $5.
Hours for the fest are 5:30 to 8:30 p.m. March 4; 10:30 a.m. to 9 p.m. March 5 and 10:30 a.m. to 5 p.m. March 6 at festival headquarters, Coupeville Recreation Hall, 4 NE Seventh St., Coupeville.
For more information, go to www.thepenncovemusselfestival.com or call the Central Whidbey Chamber of Commerce at 360-678-5434.
Theresa Goffredo: 425-339-3424; goffredo@heraldnet.com.
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