Seaweed + Oyster Social
Tuesday, February 18th, 4-6pm - The Redd, Portland, OR
Part of the three-day Blue Foods Forum, our Seaweed + Oyster Social by Chef Maylin Chávaz of 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. Enjoy networking with chefs, food scientists, and other seaweed and ocean-venture curious folks.
In addition to Haystack Shellfish Cø oysters on the half shell by Chef Maylin, the student chefs from Siletz Valley School will be serving hot dishes out of a food trailer. Come support these students, who participate in Oregon's first ever High School Seafood Butchery Program. You may have heard about the program, as it was recently featured by many media outlets including Oregon Public Broadcasting. This innovative program has been getting a lot of attention as it seeks to develop Oregon's future workforce. Watch a video about the program HERE.
Tickets are offered at a $10-20 sliding scale, benefitting the Oregon Kelp Alliance and Central Coast Food Web. Your ticket gets you one drink and one bite. Additional food and drinks are available for purchase a la carte.
About Chef Maylin Chávaz
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. Through her work as a Brand Ambassador for esteemed blue food brands, she aims to elevate awareness, inspire innovation, and encourage the prioritization of ocean-friendly ingredients among culinary enthusiasts and chefs. With a focus on ethical and sustainable sourcing, 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.
Opening Olympia Oyster Bar in Portland in 2014, Chef Maylin Chávez skillfully blended flavors from the Pacific Northwest with Baja traditions, earning accolades from prestigious publications such as Bon Appétit, Sunset Magazine and The Food Network. Her dedication to sustainability and commitment to ocean-friendly practices were recognized when her restaurant earned the prestigious James Beard Foundation sustainable certification, further solidifying her status as a trailblazer in the culinary world, showcasing her ability to create delicious dishes while prioritizing ethical sourcing and environmental consciousness.
Beyond her restaurant endeavors, Maylin has showcased her talent on popular culinary shows including Food Network's Guy’s Grocery Games and Chopped, and co-hosted "The Fishmonger" with Tommy Gomes to raise awareness about sustainable seafood and the American Commercial Fishing industry.
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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, 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