A tour to learn about the abundant fisheries and unique aquaculture operations of the Oregon Coast. Split between Port Orford and Bandon, this was a very full day of learning about sustainable seafood!

We had a blast in Port Orford at SeaFest, a fun, free, family-friendly event at Mr. Ed’s Underground Pub. The afternoon event celebrated local seafare and the people who make it all possible.

A Winter Waters dinner along the Nehalem River, enjoying local food, plenty of seaweed and oysters, with views of the coastal mountain range!

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 last-minute visit to the tide pools at the base of Haystack Rock in Cannon Beach turned out to be the best decision. It’s rare for a winter low tide to align during daylight hours, and even more rare for it to come without wild ocean conditions.

We loved making seaweed cyanotypes so much last year, that we decided to do it again! A hands-on interaction day playing with dried seaweed specimens and creating art to take home.

We really filled the house for this one at the Pelican Brewing pub in Cannon Beach, Oregon. With over 50 attendees, it was a lively evening full of fun and engaging education. If you’ve ever been to one of our trivia nights, you know they are packed with fascinating content about fisheries and marine biology.

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.

Chef Jack created a special menu infusing exquisite farmed sea vegetables into common ingredients. This evening showcased a simple coastal menu, with exceptional flavor and presentation.

Any seafare feast, overhanging the water, with panaramic views of Tillamook Bay are incredible, but especially when Tournant are your chefs, and you get to try your haul at crabbing!

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.

Such a sweet and humble event with so much joy, laugher, and creative culinary education! Chef Jane of Ippai teamed up with Michelle at Basalt Studio for the precious afternoon learning about Japanese comfort foods using seaweed.

Our friends at NEKST Event in Astoria, returned for year two of Winter Waters. 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. 

Who knew that seaweed art was going to be such a big hit?! The weekend of February 10th and 11th we hosted two sold out workshops making seaweed cyanotypes with Shifting Tides and Block Studio. 

For Year Two of Winter Waters, Chef Trever created a 8-course tasting menu at The Pacific Way Cafe, highlighting local seafood & sea vegetables which was pescatarian, gluten-free, and dairy-free.

Turns out we LOVE ocean trivia, and so does the community! In support of Sisu Brewery being the first Winter Waters partner to create a seaweed beer, we thought it was only appropriate to host a free trivia night at their massive venue.

As our first ever free Winter Waters community event, we had so much fun at Buoy Beer at the Astoria Food Hub! The evening was made up of various activities that each had their own pieces of education.

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.