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It all begins on the farm

  It all begins on a farm. The concept of farm to table might not be a new one, but the delicious availability of fresh food will never get old. Providing fresh food in a time of convenience provides a chance for people to get back in touch with its origins.  I had the chance…

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Thanksgiving, Pie, Holidays, Resort Dining
Versatile Wines for the Holidays

First, let’s look at your menu. If it’s a buffet-style meal or a table like Thanksgiving, where dishes come in all varieties of savory and sweet with complex herbs and spices, you’ll want to serve lighter-bodied reds and fuller-bodied whites. The reds should be easy on the tannins and very fruit-forward: think Beaujolais Villages, made…

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Q&A with Julie Johnson, Cellar Master

The Resort is pleased to announce our new Cellar Master, Julie Johnson. Julie grew up in the Pacific Northwest and has a passion for traveling that brought her overseas to teach, learn, and explore abroad. In 2006, she attended culinary school in New Zealand and transitioned into the wine industry. Julie is an author and…

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A Peninsula on the Peninsula

As many of our guests come by car, chances are you experienced the joy of crossing the Hood Canal Bridge. I jokingly call myself a “bridge photographer” as I’ve enjoyed and photographed many sunrises, sunsets, and boat crossings in my time on the Olympic Peninsula. When crossing the Hood Canal Bridge from Poulsbo, if you…

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