Sea Wolf Books offered an ocean-centric poetry-writing station with poetic inspiration and writing prompts available to folks of all ages during our Winter Waters Weekend in Port Orford, Oregon. As promised, we have published the poetry written here!

Winter Waters is made our first-ever journey to the Southern Oregon Coast, landing in the gem of a fishing village, Port Orford! A huge thank you to Discover Port Orford, Port Orford Main Street, and Travel Curry Coast for sponsoring Winter Waters on the South coast.

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

Chef Jonathan Jones hosted guest chef Enrique Sanchez Rodriguez, from Newport’s Local Ocean Seafoods at Epilogue Kitchen, in it’s new home in South Salem. Both these chefs have participated in Winter Waters events in the past, we were excited for the opportunity to join them together for this special collaboration dinner.

Chef Maylin Chávez of Nácar Oysters joined Chef Mark Doxtader at Tastebud, in Multnomah Village for a special night of seaweed-centric bites and special dishes including sea-focused pizzas, breads and salads from the team of Tastebud, and raw bar with a Baja twist from Chef Maylin.

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.

Chef Ian Grant of Savvy Food Co and Chef U’ilaniku’ulei Vele of The Hoxton, took over the Lovely Rita kitchen for a night of ocean delicacies with a focus on seaweed and local sustainable seafood.

This 5-course dinner showcased the abundance of the Oregon coast and creative techniques, cultural heritage and expertise of these chefs.

We brought Winter Waters Ocean Trivia back to Flying Fish Co. for the 2025 series, and had a hoot! We enjoyed dulse hush putties and seaweed beer over a couple rounds of trivia.

The Feast of the Local Fishes was another unforgettable seafare celebration—perched over the water with panoramic views of Tillamook Bay, where guests enjoyed incredible food while learning about Oregon’s sustainable fisheries.

As part of our Winter Waters x Cannon Beach takeover weekend, Winter Waters teamed up with Fed by Blue for a screening of Hope in the Water followed by a deep dive on the Blue Foods industry with some Oregon experts. Hope in the Water is a PBS series about the Blue Foods industry that features kelp farming, urchin ranching, sustainable shrimp farms, and more!

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.

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 first-ever Seaweed Beer Competition was such a hit! We, somewhat unexpectedly, packed the Loyal Legion Beer Hall, with over 100 people coming through the doors to taste seaweed beers.

What a FUN and interactive evening! We had no idea people would be this excited about trivia, but once these free tickets sold out in an hour and had 50+ people on a waitlist, we realized we needed more of these casual educational events.

Flying Fish was pretty much the perfect Portland venue for this. With a focus on regional sustainable seafood, and very knowledgeable staff.

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.