RECAP: Wheeler Waters
Thursday, February 27th, 2025 — The Salmonberry, Wheeler, OR
What a stunning location for a Winter Waters dinner! We were thrilled to be welcomed by The Salmonberry for the very first Wheeler Waters family-style gathering.
If you haven’t yet visited The Salmonberry, it’s perched right on the banks of the Nehalem River in Wheeler, Oregon, offering breathtaking views of the coastal mountain range, including Neahkahnie, Angora, and Onion Peak. Known for their wood-fired pizzas and dedication to hyper-local ingredients, it’s truly a special place for a memorable meal.
The weather couldn’t have been more perfect; clear skies and golden sunlight bathed the Nehalem Valley, setting the scene for a beautiful evening of food, community, and connection.
Our Wheeler Waters dinner brought together oyster farmers, seaweed growers, and local cider makers to contribute to the ongoing conversation around local foods.
Guests were welcomed into the cozy bar with an assortment of local wines poured by David Hendrickson of Carola Wines. Todd from JAndy Oyster Co. was on hand, shucking fresh oysters and chatting with guests about the ins and outs of oyster farming. He shared what makes Netarts Bay such an ideal place for aquaculture—its lack of freshwater inputs results in high salinity levels, which are perfect for growing oysters.
As the evening began, guests enjoyed a spread of appetizers, including local Wolfmoon Bread served with dulse butter, dulse ricotta, and a selection of house-pickled vegetables.
Guests then moved into the dining room, where a long table was set and ready for a family style meal. Each course was served in large sharing dishes, thoughtfully prepared and beautifully adorned with local edible flowers and foliage.
Dinner began with a fresh green salad made with greens from Circe Garden, topped with a vibrant green goddess dressing infused with Pacific dulse.
Dinner began with a green salad made with Circe Garden greens and a green goddess dressing featuring Pacific dulse. Clams, grown in Washington and finished (purged) in the salty waters of Netarts Bay by JAndy Oyster Co., were steamed in Carola Sea Spray Cider in the brick pizza oven and served with more Wolfmoon Bread.
Pizzas were brought out hot from the oven and shared among guests. Varieties included mushroom and seaweed, as well as smoked salmon with seaweed, each highlighting the creative use of local ingredients.
As the marine layer drifted in over the horizon and the sun set behind the coastal mountains, dessert arrived at the tables. A rich dulse chocolate cake topped with dulse and cardamom whipped cream closed out the evening. It was absolutely delectable.
To share this meal as one gathered group along the shores of the Nehalem River was truly a dream. A heartfelt thank you to The Salmonberry for bringing it all together and making this unforgettable evening possible!
