RECAP: Durant Winter Seafood Feast

February 24th — Durant, Dayton, OR

We were so thrilled to make local seaweed a part of Durant’s highly anticipated annual winter culinary event featuring fresh Pacific Northwest seafood and Durant olive oils.

The evening began in the beautiful courtyard overlooking Durants Dayton valley, where we got to enjoy Appetizers that included Captain Nick’s Famous Dungeness Crab Bisque & Fresh Oregon Pink Shrimp Cocktail as well as chilled scallops with Durant EVOO Aioli!

Guests were then escorted inside to take a seat in the gorgeous dining room. As we enjoyed an appetizer of bread and exquisite olive oil, we heard from resident chef Eric Battle, Captain Nick (who supplied the shellfish of the evening), Winter Waters co-founder Alanna, as well as Paul Durant (owner of Durant)

Resident chefs Eric Bartle and Sara Kundelius highlighted the bounty of the Oregon Coast paired with Durant Vineyards wines. Thank you to Durant for including seaweed on the menu and featuring local seafood! See the full menu below.

Salad — Winter Chicories, Shaved Fennel, Oregon Seaweed Dulse, Marinated Penn Cove Mussels, Durant Orange Olive Oil Vinaigrette

Entrée — Risotto ai Frutti di Mare featuring Oregon Petrale Sole, Fresh Oregon Pink Shrimp, Dungeness Crab & Saffron

Dessert —Classic Tiramisu with Coffee Dipped Lady Fingers, Durant EVOO Whipped Mascarpone & Cocoa

A huge thank you to Visit McMinnville for co-sponsoring Winter Waters in wine country