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Port Ludlow Voice Page 32 Port Ludlow Associates Olympic Water and Sewer News by Larry Smith, President This month Diana Smeland has shared the Developer’s space with Olympic Water and Sewer, Inc. or OWSI. We plan to be regular contributors to the Voice and bring you up to date on projects that we have in the works, with the goal of giving you a better understanding of how we serve the community. Winter is On Its Way! Before I get started on the project rundown, here’s a question for you: Do you know how to shut off your house water in case of a pipe break? While a broken pipe (even when you’re home) can be a costly event, you can minimize the damage by locating your shut off and making sure that it’s in working condition. It may be in the garage, crawl space or outside. If you don’t have one, you may want to consider having a plumber install one. Arsenic: Let me start by backtracking to remind our customers that Well 16 in the Teal Lake area has been on-line for several months now, bringing us into compliance with the arsenic rules. Most of the year it is the workhorse, but is blended with Well 14 in the summer months to meet the large demands that come from landscape irrigation. Water from Well 16 contains 6 parts per billion (ppb) arsenic while water from the blending of Wells 16 and 14 are 8 ppb. (The limit for public water systems is 10 ppb). South-North Booster: One of our top priorities is the South-North Booster Station, which will allow us to pump water from the South well field (Wells 14 and 16) into the North areas, generally above Oak Bay Road. This will give us more flexibility in moving water around to where it’s needed to meet peak demands and also take some of the pressure off the North well field. The pump and equipment will be installed in an underground vault in an existing easement between Drew Lane and Oak Bay Road. The project, currently in final engineering, goes to the Department of Health (DOH) for approval. We’re looking for Spring 2010 construction. Well 17: Earlier this year we attempted to drill a new well at our OWSI site on Walker Way in the North Bay. This was going to be a replacement for Well 2, on the same site, which is starting to show its age and has become inefficient. Unfortunately, while drilling to a depth of 50 feet we encountered old gasoline! The source hasn’t been confirmed but is suspected to be from former underground tanks on the site, which were removed in 1990. Drilling was immediately stopped. Well 2 is tested regularly and is not contaminated. We’re working with Department of Ecology (DOE) and the former site owner, Olympic Property Group (OPG), to launch a site investigation to determine the extent of effects. Until that investigation is complete, we will focus on the Booster project to give us options for moving water. In future articles we’ll talk about wastewater, bio-solids application to forestland and water rights. In the meantime, if you have questions about these projects, or general questions about your water and sewer services, please contact us. My direct line is 437-8246 or you can e-mail us at OWSI@portludlowassociates.com. Resort News by Paul Wolman, General Manager of The Inn At Port Ludlow Experiences are the heart of indelible memories at The Resort At Port Ludlow and our people are at the heart of those experiences. We invite you to become acquainted with our culinary professionals, Fireside captains and servers, front desk associates, housekeepers and maintenance specialists. Each looks forward to making yours a healthful, meaningful and memorable getaway and dining experience. The Twelve Days of Christmas at The Resort At Port Ludlow From Friday, December 4 through Wednesday, December 23: Join us at The Fireside for 12 exceptional dinners, paired with the finest Northwest wines at a surprisingly affordable price. The cost of these meals is $29 including wine pairing; $22 for juniors 6 to 20 years and free for age 5 and under. Reserve now by calling 437-7000 or 800-732-1239. Friday, December 4: Virginica Oysters, Prime Rib or “fresh catch,” and Crème Brûlée, paired with Mike Januik’s wines. Saturday, December 5: Dungeness Crab Cake, Berkshire Pork Tenderloin or Fresh Seafood, Bread Pudding and Irish Whiskey Sauce, paired with the wines of Keith Kenison of 14 Hands Winery. continued on next page
Port Ludlow Voice Page 33 Resort News continued from previous page Tuesday, December 8: Sea Scallops, Flat Iron Filet “Au Poivre” or “Fresh Catch” and Belgian Chocolate Mousse, paired with Rob and Deborah Griffin’s wines. The Fireside Restaurant: Breakfast, Lunch and Dinner Daily Thursday, December 10: Dungeness Crab Bisque, Braised Short Ribs, Garlic Thyme Butter or Seafood Option and Sabayon, paired with Château Ste. Michelle wines. Friday, December 11: Ahi Tuna Tartare, Soy Citrus Dressing, Chicken Chorizo Basquaise or Clams Linguini and Crusty Apple Pie, paired with Luisa Ponzi’s wines. Saturday, December 12: French Onion Soup Au Gratin, Marinated Kobe Skirt Steak or Seafood Option and Chocolate Soufflé au Grand Marnier, paired with the wines of John Freeman, Waterbrook Winery. Tuesday, December 15: Minestrone alla Toscana, Osso Buco with Orange Gremolata or Chef Dan’s Cioppino and Tiramisu, paired with the wines of Bunnell’s Family, RiverAerie Winery. Thursday, December 17: Spinach and Nueske Bacon Salad, Caesar Dressing, Grilled Scallops, Mexican Tomatillo Salsa, Spanish Saffron Rice or Chicken “a la Fermier” and Black and White Chocolate Glass, Crème Anglaise, paired with the wines of Dave Page, Adelheim Winery. Saturday, December 19: Roasted Beets with Goat Cheese Croutons and Carmelized Walnuts, Five-Spice Carmelized Mallard Duck or Seafood Option, Tarte Tatin and Artisan Vanilla Ice Cream, paired with the wines of Tony Lombardo, Ash Hollow. Sunday, December 20: Beef Carpaccio, Portobello Mushrooms, Mozzarella Braised Kobe Beef in Barolo Wine or Seafood Option and Panna Cotta and Poached Pear, paired with the wines of Holly Turner, Three Rivers Winery. Tuesday, December 22: Clams Casino, Lemon-Coriander Anderson Ranch Lamb Tagine or Seafood Option and Orange Blossom Sabayon, paired with the wines of Gary Horner, Erath Winery. Wednesday, December 23: Poached Lobster Salad, Avocado, Tomato Vinaigrette, Smoked Sea Salt and Black Pepper Crusted Rib-Eye Steak or Seafood Option and Dried Apricot Bread Pudding with Sauce Anglaise, paired with the wines of Tim Hendley, Gordon Brothers Cellars. Enjoy the holidays with friends and family at The Inn. Photo by Peggy Lee Flentie • Country Style Breakfast: 8:00 a.m. – 11:00 a.m. • Saturday and Sunday Brunch: 8:00 a.m. – 3:00 p.m. • Lunch: 11:00 a.m. – 2:00 p.m. • TGI’s Time to Relax, Happy Hour: 2:30 p.m. – 5:00 p.m. • Dinner, Sunday through Thursday: 5:00 p.m. – 9:00 p.m. • Dinner, Weekend: 5:00 p.m. – 10:00 p.m. We look forward to welcoming you to the Fireside! For inquiries and reservations, please call 437-7000. Upcoming Events: Save the Dates Wednesday, December 16, 6:00 p.m.: Dinner Around the World: Holiday Celebration in Belgium. Virginica Oysters, Lobster à la Nage, Veal Loin and Wild Mushrooms will be part of a six-course dinner prepared by Chef Dan, paired with Champagne and rare wines. The cost of this meal will be $49 per guest. Reserve now as there are only a handful of seats available. Call Paul at 437-7074 or 437-7000. Thursday, December 24: Seating for an extravagant six-course Christmas Eve Dinner at The Fireside, Marina Room and Sunroom is between 4:00 and 8:00 p.m. Come to celebrate with us. Reserve now, as seating is very limited. Call 437-7000 or 800-732-1239. The menu will include: New Bedford Scallop Poached in “BuerreMonte,” Madagascar Vanilla Buerre Blanc, Puree of Spinach and Cress “au Natural” and Black Truffle “a Cheval” or local Virginica Oysters just shucked, served on their shells, sauce mignonette, Kim Crawford Sauvignon Blanc, Marlborough, New Zealand, 2008. Consomme of Mallard Duck, “Agnolotti Ripieni con Anatra,” Fidellitas, Semillon, Washington, 2007, Sorbet au Champagne,
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