Wheeler Waters
at The Salmonberry
Thursday, February 27th, 3-6pm
Family Style ~ Prix Fix Menu ~ With sunset and wildlife views of the Nehalem River
Cider & Wine Pairings with Carola Wines (N/A options available)
The Salmonberry is back and welcoming us for a Winter Waters evening on the Wheeler Waterfront, with sunset and wildlife views over the Nehalem River. This meal is all about the climate, fauna, soil, terrain, tradition, and proximity to the ocean. This coastal area is vast and varied in climate. Diversity it is sowed, grown, gathered, prepared, and consumed. The circle is complete when people gather, converse, and dine, while celebrating their family, friends, one another, and the labor of the producers and purveyors who make it possible.
A portion of sales from this event go to the Oregon Kelp Alliance - working diligently to monitor, protect, and restore Oregon's wild kelp forest ecosystems that we so depend on. By opting into the Captains Chair ticket price, you will directly support the nonprofit, our local proveyers, and our hard working staff.
Alanna Kieffer of Shifting Tides, Oregon Seaweed, and Winter Waters co-founder, will be present to speak to the seaweed, aquaculture, and blue foods industry in Oregon and state wide initiatives to keep Oregon Seafood Local.
David Hendrickson of Carola Wines will be pouring local Wheeler made ciders using foraged and feral apples of the Nehalem Valley.
Our Local Purveyors :
Carola Wines & Cidery - Wheeler
Fraga Farmstead Creamery - Gales Creek
Jacobsen Salt - Netarts Bay
JAndy Oyster Company - Netarts Bay
Josi Farms - Tillamook
Kingfisher Farm - Nehalem
Moon River Farm - Nehalem
Neahkahnie Smokehouse - Wheeler
Northwest Forager - OR & WA
Oregon Seaweed Company - Garibaldi
Wolfmoon Bakery - Nehalem
Through our sense of sight, smell, touch, and taste, we experience terroir in the work of the above at this Winter Waters dinner. You our guest and patron complete the circle.
3:30PM ~ Bar
Netarts Sweethearts Oysters on the 1/2 shell with dulse seaweed mignonette
Crispy fried dulse seaweed with house pickles
Wolfmoon sourdough with dried dulse seaweed butter and local cheeses
4:00PM ~ Dinning Room
Wood fired Brussels sprouts with fresh dulse seaweed topped with Oregon hazelnut romesco
Netarts Bay steamer clams sautéed in Sea Spray Cider and fresh dulse seaweed served with e.v.o.o. grilled wolfmoon bread
Vegetarian: Wood fired pizza with marinara, mozzarella cheese, oyster mushrooms, dulse seaweed and shaved Oregon black truffle
Seafood: Wood fired pizza with charred onion and caper creme sauce, taleggio cheese, smoked salmon, and fresh dulse seaweed
Dessert: Dulse seaweed dark chocolate Bouchons topped with dried dulse seaweed whipped cream
Thank you to those who make this all possible.
