RECAP: An Evening of Seaweed Sensations at The Bistro

February 28th, The Bistro, Cannon Beach

Chef Jack created a special menu infusing exquisite farmed sea vegetables into common dishes. This evening showcased a simple coastal menu, with exceptional flavor and presentation. Jack and JJ even themed the menu after scuba diving, a very cute touch! It was an intimate evening in the cozy bistro, with family-style conversations and local delights. See the full menu below!

MENU
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Check Regulator
Local Dungeness Crab Bisque
Dashi Broth, Wakame Pistou, Crispy Dulse
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Orientation
Ribbon Kelp Brined octopus.
Dulse inspired Tapenade and Local Peacock Produce Micro Greens
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Dive Descend
Local Fish of the moment
Kombu and Furikake Crusted, Salsify & Wakame Dashi Risotto,
Local Salmon Roe with Kelp Spirits and Sake Beurre Blanc
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Back on Shore
Bistros Cheesecake
Nori and Dulse Cheesecake with Wakame Extract Crème Chantilly

Guests even got to take home the ceramic plates and bowls that our dishes were served on, which were made by local ceramist and owner of Basalt Studio,  Michelle Valigura. The ceramics were made with a mixed combination of recycled and foraged clay from the shoreline of southern Cannon Beach (with respect to Oregon Coast Rockhouding Regulations).

A big thank you to the Cannon Beach Chamber of Commerce for sponsoring Winter Waters 2024.