Our morning tour of the Port of Port Orford and lunch at Port Orford Sustainable Seafood now is sold out, but we figured we could still offer the second half of the Fisheries and Aquaculture Tour! Join us for a tour of the Port of Bandon.

Join us for a day of tours between Port Orford and Bandon, Oregon to learn about sustainable fisheries as well as newly developed aquaculture facilities!

Join us in Port Orford for a fun, free, family-friendly event at Mr. Ed’s Underground Pub. Come enjoy an afternoon celebrating local seafare and the people who make it all possible. We'll have a marine touch tank, folks from the seafood industry presenting information, seafood and Pacific Dulse seaweed cooking demo + tasting.  Bring the whole family and order seaweed-specials from the Mr. Ed’s menu.

Head over to ColdFire Brewing in Eugene for a pint night with seaweed + seafood dishes from Cece, the pescatarian food cart stationed a the brewery, created by Sierra Mickey.

Join for a Winter Waters evening on the Wheeler Waterfront, with sunset and wildlife views over the Nehalem River. Let’s gather, converse, and dine, while celebrating the labor of the producers and purveyors who make it possible.

Chef Jonathan Jones is hosting guest chef Enrique Sanchez Rodriguez, from Newport’s Local Ocean Seafoods. Both these chefs have participated in Winter Waters events in the past, and we’re excited to see what they’ll create together for this special collaboration dinner in Salem, Oregon.

Join us for a collab between Tastebud and Chef Maylin Chávez of Nácar Oysters.

We’re excited to host The Oregonian’s Andre Meunier + friends, for a fun beer tasting (and judging) event at Loyal Legion Beer Hall in Beaverton. We have TEN 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.

The Hoxton Hotel will be partnering with Winter Waters and Chef Ian of Savvy Foods to bring you a night of ocean delicacies. Expect a 5-course dinner showcasing the abundance of the Oregon Coast and creative techniques of Chef Ian and Chef U’ilaniku’ulei Vele.

Winter Water at NEKST in Astoria will give guests two opportunities to enjoy a spectacular meal focused on hyper-local and seasonal flavors, utilizing ingredients foraged and harvested on the coast.

Winter Water at NEKST in Astoria will give guests two opportunities to enjoy a spectacular meal focused on hyper-local and seasonal flavors, utilizing ingredients foraged and harvested on the coast.

Journey the depths and flavors of Oregon’s ocean tastes, innovations, and culture in this exclusive sea-centric party. The final event of our three-day Blue Foods Forum, the Seafaring Speakeasy is open to the general public! You don’t need to work in the seafood industry or attend the symposium to join in on the seafoody goodness.

On day two of the Winter Waters Blue Foods Forum, we invite you to join us for an immersive cultural and artistic exploration of Oregon’s coastal bounty at Portland's premier art and design hub, Art Design Xchange (ADX).  Join us for conversations over creation - this is about weaving and gathering materials, ideas, and exploring with intention...together!

Part of the three-day Blue Foods Forum, our Seaweed + Oyster Social by Chef Maylin Chávaz on Nácar Oysters follows a day of Seafare Symposium workshops, but it open to the general public! You don’t need to work in the seafood industry or attend the symposium to join in on the seafoody goodness.

Part of our three-day Blue Foods Forum, the Seafare Symposium will turn the traditional conference model on its head. Join us for a full day of immersive industry-focused workshops designed to drive progress and inspire collaboration around Oregon’s food system challenges and opportunities.

Come enjoy seaweed bites and seafood trivia with marine biologist Alanna Kieffer of Shifting Tides NW and Oregon Seaweed.

A seaworthy afternoon at the Oregon Coast celebrating the many riches our winter waters have to offer us. Tournant and Shifting Tides NWare joining forces to share an afternoon of learning and feasting on local seafood, seaweed and Dungeness crab at one of the most picturesque venues on the coast

Take a break from your work day and join us for an hour-long, midday "seaweed snack." 

This book group-style discussion with author, photographer, and designer Josie Iselin is going to be the highlight of your day!

Chef Jane Hashimawari of Ippai PDX, known from her focus on Japanese comfort food, will highlighting the seasonal bounties of the Pacific Northwest with this interactive Temaki Night! Jane will demonstrate the proper construction of Temaki (traditional Japanese hand-roll) with locally sourced fish, veggies, and seaweed. Guests will get to try their hand at making their own rolls! Temaki will be paired with locally owned, woman-made sakes curated by studio owner Michelle Valigura.

We didn't expect ocean conditions and weather to line up so perfectly for this, but we're very excited that they are! Join us for a sunset tide-pool at the base of Cannon Beach’s iconic Haystack Rock!

Come learn about the process and techniques to make cyanotypes using a collection of pressed seaweeds and PNW flora.

Join us for a deep dive and screening of Hope is in the Water, a PBS series about the “Blue Foods” industry that features kelp farming, urchin ranching, sustainable shrimp farms, and more! Come eat curated seafare Bento Boxes, enjoy local wines and seaweed mocktails and learn from experts in the field.

Join us for a Lunar New Years celebration, samples of Tre-Fin Albacore Tuna, and seaweed oonigiri - all at the new Snowpeak Campfield campus in Long Beach, Washington!

Come learn about the process and techniques to make cyanotypes using a collection of pressed seaweeds and PNW flora.

Enjoy seaweed bites and seafood trivia, learn about our fishery and aquaculture industries in Oregon, while competing for delicious prizes!

Mark your calendar for the evening of Sunday, February 2nd. Takibi, in NW Portland, will be hosting a Winter Waters dinner in collaboration with the Oregon Albacore Commission as a celebration of this sustainable, delicious tuna and the hardworking fishermen who bring it to port. Every course will utilize Albacore tuna as well as Oregon Seaweed in some way.

Newport’s Local Ocean Seafoods is hosting a special Winter Waters dinner for the second year in a row, and we’re SO excited to see what Chef Enrique Sanchez Rodriguez comes up with this year. This will be a multi-course dinner centered around seaweed and local, sustainable seafood. More details to come!