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!

The Oregon Seaweed Beer Challenge was such a hit! We, somewhat unexpectedly, packed the Loyal Legion tap house, with over 100 people coming through the doors to taste seaweed beers.

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.

The Oregon Seaweed Beer Challenge was such a hit! We, somewhat unexpectedly, packed the Loyal Legion tap house, with over 100 people coming through the doors to taste seaweed beers.

What a FUN and interactive evening at Flying Fish! We had no idea people would be this excited about trivia, but clearly we’ll be doing more of them.

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.

Chef Cameron Dunlap of Morchella and Chef Jonathan Jones of Salem-based Epilogue Kitchen teamed up for a collaboration dinner at Morchella in NE Portland. And what a feast it was!

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.