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. 

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.