RECAP: Winter Waters Dinner at Local Ocean Seafoods

Saturday, February 1st, 2025, Local Ocean Seafoods, Newport

Our hearts are full! A huge shoutout to Siletz Valley School’s culinary director Patrick Clarke and his students, who teamed up with the Local Ocean Seafoods culinary team for our Winter Waters dinner. The students developed a trio of appetizers for the first course, which included:
Squash bisque, with smoked Siletz tribe upper river Chinook and crisp Oregon Seaweed dulse
Broiled Hoxie’s Cove oyster with nettles, duck bacon, and dulse hollandaise
Albacore tuna skewer, charred and cold smoked, with local honey glaze and hazelnut-nori gremolata

These students have been participating in Oregon’s first ever High School Seafood Butchery program, now in its second year. This innovative program (by Oregon Ocean Cluster / Oregon Coast Visitors Association) seeks to teach students how to clean and cut all sorts of fish and crustaceans found on the Oregon coast. They also learn how to cook seafood, and, perhaps more significantly, they learn about its relationship to communities up and down the coast.

Thanks to all the wonderful guests who joined us for this special dinner, and for supporting the future of Oregon seafare.

A portion of the proceeds from this dinner was donated to Oregon Kelp Alliance.