RECAP: Winter Waters at NEKST Event

February 15th + 16th 2024, Astoria, Or

Our friends at NEKST Event in Astoria, Oregon, returned for year two of Winter Waters. And we were happy to enjoy TWO incredible evenings of seaweed-centric dishes. Guests got to choose which preparations of seaweed to indulge in with their a la carte menu. Chef Chris highlighted Pacific Dulse and other types of seaweed in various ways, including both seafood focused bites as well as non traditional “terrestrial” bites with a splash of ocean goodness. 

One of the missions of Winter Waters is to fundraise for our ocean conservation non-profit partners. Through these events with NEKST, we were able to raise $415 benefitting Oregon Kelp Alliance, to help further their efforts of kelp restoration along the Oregon Coast. 

Want to check out the menu?

Starters:

Circa 1900 Sourdough, with matsutake & Blue Evolution Sea Lettuce butter

Mussels, with Oregon Seaweed Pacific Dulse, crispy garlic, white wine, butter

Seaweed salad, with Pacific Dulse, cucumber, shallot, preserved orange, pickled daikon, roasted carrot

Crab on Toast. with Dungeness crab, saffron butter, mushroom & Wakame air, matsutake dust

The Waters: Salt cured sablefish, shiitake, Napa cabbage, Wakame, Pacific Dulse, Kombu dashi broth. 12 (GF)

Mains:

Nori-Crusted Sablefish, with riced broccoli & crunchy Wakame, bok choy, fermented ginger, micro daikon

Butternut Squash Carpaccio, with arugula, pickled shallot, hazelnut & Wakame dukkah, charred scallion, cashew crema fresca

5 senses: Lamb lollipops with Pacific Dulse seaweed bacon, lemon crumb, squash puree, toasted coffee

Dessert:

Ice Cream Duo. Dark chocolate Nori ice cream (house made), Matcha and Dulse ice cream (from local Astoria ice cream shop Frite & Scoop), sesame brittle

Macron Cake, with lemon curd, cream cheese frosting, with Sea Lettuce dust over caramel

In addition to the two nights featuring the Winter Waters menu, NEKST also featured a special seaweed-centric Pho on their menu for the entire month of February. It was made with Kombu and bonito dashi broth layered with lemongrass and ginger. Served with vermicelli rice noodles, shiitake, wakame, Pacific Dulse seaweed, napa cabbage, radish and scallion.

Thank you to Travel Astoria-Warrenton, the Astoria Warrenton Chamber of Commerce, and the Oregon Coast Visitors Association for sponsoring Winter Waters in Astoria.