Seven local Oregon breweries crafting seaweed beers specifically for the February Winter Waters dining series, so we decided to get them all in the same bar so you can try them side by side.

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.

Sustainable seafood-centric restaurant Local Ocean Seafoods hosted 80 guests (yes, we packed the house!) for a seaweed-focused 5-course pre-fixe dinner with Local Ocean Executive Chef Enrique Sanchez-Rodriguez and guest chef Luis Cabanas, the former Executive Chef at Paley's Place.

Together with around 100 guests, we celebrated Oregon's delicious seafare and the talented, hard-working people that harvest it sustainably while exploring the Central Coast Food Web Yaquina Lab facility.