Seafaring Speakeasy
Thursday, February 20th, 6 - 9pm, Union Pine, Portland, OR
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.
Expect ocean-inspired art, stimulating conversations on conservation with scientists, food producers, educators, fishermen, winemakers and artisans - as well as chefs doing incredible things to support Oregon's local regenerative farmers, fishers, and ranchers. Watch screenings of short films, filmed and produced by Elevation 0m and Food Strong Family, experience a marine touch tank of live sea urchins, and mingle with other fun-loving ocean advocates including Alanna Kieffer of Shifting Tides NW and Tom Calvanese of the Oregon Mariculture Collaborative.
Incredible food and drinks will be provided by local chefs and tastemakers such as Maylin Chavez, Andre Uribe, Darren Yondorf and team from The Minnow, Brendan and Haley Byer of Alea, Chef Jeff Kim of Aji Fish Butchery, cocktail champions from Bar West and more.
This event will be located at Union Pine in Portland, an intimate venue designed to cultivate and inspire community. A portion of the proceeds will go to support the work of the Oregon Kelp Alliance.
Your ticket allows for 5 food tokens + 1 welcome drink. Additional food + drink tokens are available for purchase onsite.
Seafaring Speakeasy Chef: Lukas Angus
Chef Lukas Angus is a Nez Perce Tribal fisherman and Oregon Licensed Producer with a mission to highlight Indigenous foods and economic prosperity in the Pacific Northwest. He works to produce the best food possible through uplifting traditional foods and food systems, and keeping balance in the ecosystem, offering fish sales, and providing catering services and prepared foods at farmers markets, and restaurants. Chef Lukas also offers classes on cooking, fish processing, and food preservation to promote Indigenous food sovereignty and enhance food security.
At the Seafaring Speakeasy, Chef Lukus will serve Columbia River Salmon Chowder.
Seafaring Speakeasy Chef: Palmira Obeso
Palmira Obeso was born and raised in Monterrey, Mexico and has been developing pastry menus and cooking throughout Portland for the last 5 years. She is dedicated to providing high quality cakes for everyone, creating unique floral designs and seasonal desserts rooted in flavors and experiences gathered from growing up and living in Mexico.
At the Seafaring Speakeasy, Chef Palmira will be serving an Oregon Dulse Long Cake.
Follow: @hereforthecakes
Order cakes and desserts for your special events: hereforthecakes.com
Seafaring Speakeasy Chef: Jeff Kim
Chef Jeff Kim is the Executive Chef at Zilla Sake and the owner of Aji Fish Butchery, a specialty retailer of dry-aged fish. With over 16 years of experience, Jeff has mastered various aspects of the restaurant industry.
At the Seafaring Speakeasy, Chef Jeff will be serving Mcfarland Springs Trout with lemon oil, maldon, on puffed rice crackers.
Follow: @aji__pdx
Learn more: ajipdx.com
Seafaring Speakeasy Chef: Mariel O'Day
Mariel is a Portland-based baker and chef with The Minnow. After earning her BA in Art History she attended the French Pastry School. It was during her time there that she learned classic techniques and gained an appreciation for detail. Her love of food, art, and nature brought her out West.
Upon completing an advanced clinical herbalism program, she applied that knowledge of native plants as well as how to forage and use a plants as medicine approach to cooking. A love of bringing people together through seasonal, local, and nourishing foods are at the center of her food ethos and nothing brings her more joy than combining those.
At the Seafaring Speakeasy, Chef Mariel will be serving Oregon Bay Shrimp Pickled Bay Shrimp Toasts, with toasted milk bread, bay shrimp tossed with pickled vegetable & caper mayonnaise, and microgreens.
Seafaring Speakeasy Chef: Chef Andre Uribe with Chef Ryan Eckersley
Andre is a private chef specializing in high-performance nutrition and using food as a vehicle to create strong relationships. Through his work, he empowers parents to reclaim mealtime as a foundation for stronger relationships, healthier children, and a more connected future.
At the Seafaring Speakeasy, Chef Andre will be working with Chef Ryan Eckersley to serve Wild Rockfish cured in house-fermented brine, infused with dulse seaweed, onion, fermented chiles.
Follow: @foodstrongfamily
Seafaring Speakeasy Chef: Haley Byer
Chefs Haley and Brendan Byer are partners in Alea Bakery. Haley developed a wood-fired bread and pastry program at Okta and Tributary Hotel with the intention of galvanizing the relationship of baker to farmer.
Alea Bakery is a culmination of both Haley and Brendan’s over decade long tenure in an ever evolving industry, coupled with inspiration from travels and an unrelenting thirst to honor various cultures.In the spirit of true craftsman, Haley still finds herself enamored by the humble process of baking.
At the Seafaring Speakeasy, Chefs Haley and Brendan will serve Sablefish Bacalao, with malted potato foam, loin and confit of collar with fermented chili, citrus, and sourdough.
Seafaring Speakeasy Chef: Brendan Byer
Chefs Brendan and Haley Byer are partners in Alea Bakery. Formerly the Chef de Cuisine at Ōkta, Chef Brendan’s passion, management skills, work ethic and creativity helped the restaurant obtain accolades, including; Relais & Châteaux, James Beard Nominated, and noted in NY Times and Esquire.
Chef Byer blends his passion and curiosity to conceptualize every detail and calls to his experience and technique. He is a chef’s Chef and will always want to be on the line. Brendan is in constant pursuit of learning new skills and a multitude of different cultures through culinary traditions.
Seafaring Speakeasy Chef: Chef Maylin Chavez
Motivated by a fervent dedication to champion sustainable aquatic foods and advocate for ocean health, Chef Maylin Chávez draws inspiration from her culinary heritage and experiences in Baja and the US. Maylin endeavors to catalyze a positive shift in the food industry towards a more conscientious and eco-friendly food system that benefits both our bodies and the environment.
At the Seafaring Speakeasy, Chef Maylin will serve Haystack Shellfish Oysters with Oregon Seaweed dashi, citrus cured oregon steelhead, yuzu kosho, sunken seaweed ogo crumble
Seafaring Speakeasy Chef: Darren Yondorf
Darren began his career in food at age 6, when he led quality control of beer nuts and pineapple juice for his folks’ restaurant in Southern Oregon. Many years and many roles later, he is bringing his passion for shared meals, incredible ingredients, and seasonal sourcing home to Oregon with the creation of The Minnow
At the Seafaring Speakeasy, Chef Darren will serve Oregon Pickled Bay Shrimp Toasts, with toasted milk bread, bay shrimp tossed with pickled vegetable & caper mayonnaise, and microgreens.
Seafaring Speakeasy Chef: Sam Saltos
Born and raised in Portland Oregon, sushi became Chef Sam’s favorite food when he was a kid. His culinary journey has taken him from the renowned kitchens of Morimoto in NYC, Noma in Denmark to Acadia in Chicago, to co-owning Zilla Sake in Portland, Oregon, to Sushi Noz in NYC. Each of these experiences has deepened his passion for sushi and honed my skills. Hiyaku is Chef Sam’s sushi omakase experience, popping up 2nd and Salmon.
Chef Sam’s mission is to highlight the amazing ingredients of Japan and the Pacific Northwest using local fish and local ingredients whenever possible. by fostering strong relationships with local fishermen and farmers, and supporting our community.
At the Seafaring Speakeasy, Chef Sam will serve an Oregon Albacore Poke with dulse seaweed. Tuna is sourced from Chelsea Rose Seafoods.
Come for one event or all the Blue Foods Forum events in Portland!
Tuesday, 2/18: Seafare Symposium, Seaweed + Oyster Social
Wednesday, 2/19: Ocean Art! Xperience
Thursday, 2/20: Seafaring Speakeasy
Our Portland lodging partner, KEX Portland, is offering a Winter Waters discount all of February for those coming from out of town for Winter Waters events. Use code ILOVESEAWEED for 20% off room nights.
Huge thanks to our sponsors and venue partners: Oregon Coast Visitors Association, Travel Oregon, Oregon Coastal Mariculture Collaborative, The Builders Initiative, Ecotrust, Art Design Xchange, and Union Pine for making these event possible!
About Us
Winter Waters is an Oregon-born initiative dedicated to promoting seaweed as a superfood culinary ingredient and enhancing local Oregon coast food systems. Our mission is to bridge the gap between consumers and sustainable seafood sources through education and shared meals.
Each February, Winter Waters collaborates with chefs and tastemakers to celebrate local seafood! The state of Oregon boasts some of the most sustainable fisheries in the world, yet much of the seafood produced is exported, and a significant portion of consumed seafood is imported (about 90%!). There is a disconnect between the people and the process and we’d like to help bridge this gap through education and delicious culinary experiences.
Winter Waters Co-Founders: Alanna Kieffer, Kristen Penner, and Rachelle Hacmac