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Winter Waters X Cookshop: Exploring Sea Vegetables

Sunday, February 5

Join nutritionist Kelly McLauchlan Stone and Chef Luca Ponti on a deep dive into sea vegetables in collaboration with Winter Waters and their seaweed-centric seafood series. 

The focus of this class will be how to play around with sea vegetables in the kitchen, tasting the unexpected flavors the sea has to offer. You'll learn tips and tricks to add these superfoods to your meals, which are flavorful and enjoyable for you and the whole family.

Veganizer PDX Presents Feral: When I Seaweed, I Smoke It

Sunday, February 5

Feral is partnering with Veganizer, Blue Evolution, Oregon Seaweed, and Mestizo for a vegan, gluten-free seaweed cuisine family style dinner. Chefs Ryan Koger and August Winningham come from the kitchens of some of Portland's most notable vegan restaurants. Their new concept Feral centers around vegetable-forward seasonal produce from the Pacific Northwest and the chefs' "cook whatever we want" attitude. Nan Chaison of Mestizo will be serving seaweed drink specials.

Winter Waters at Morchella

Wednesday, February 8

Chef Cameron Dunlap is no stranger to sea veggies. This chef forages for local, seasonal ingredients for his restaurant, Morchella, and hosted a seaweed pop-up dinner with Blue Evolution back in 2022.

Join us at Morchella for a five course dinner. Each course will include a different type of sea vegetable, showcasing the use of each type with a different technique, plus unique ingredients representing products from the Pacific Northwest.

Rummer House Seafood Dinner

Saturday, February 11

Freelance Chef Trever Gilbert (formerly of Departure) , is excited to bring you a special dinner featuring sustainable PNW seafood and sea veggies. Enjoy rockfish ceviche, tamarind and kelp glazed squash, and oysters on the half shell, among other inventive dishes.

Oregon on a Plate

Thursday, February 16

Join us at The Mahonian as we take a tour through wintery Oregon on your plate. Presented by Leather Storrs, chef of The Mahonian, and Natalia Toral, event producer and hobby-fisherlady. The duo has created a playful menu where the sea informs every course, and a story is told about sourcing and respecting the things we eat.

In an effort to lift up organizations working towards repairing Oregon’s food systems, ingredients are sourced from regenerative, sustainable, and local farms: on land and in sea. Blue Evolution, Oregon Seaweed, farmed sea urchin, Revel Meat Co., and more.

Winter Waters at Nekst Astoria

Friday, February 17 + Saturday, February 18

This Winter Waters menu will center around Oregon fish, shellfish and various sea vegetables such as Kombu, Wakame and Dulse. Chef Holen is excited to use ingredients that are locally sourced and in season from our Winter Waters with the addition of locally foraged items. Three ticket options are available: Community seating at our beautiful dining tables (16 total available), Chef Counter, get a bit closer to the action (6 seats total) or private table for two (3 tables total).

Sustainable Oregon Seafood Feast

Tuesday, February 21

Sustainable Meals Oregon is hosting a Winter Waters pop up dinner at Flying Fish!

Most well known for his dedication to serving local, sustainable meals through his home delivery business, Sustainable Meals Oregon, Chef Andre is excited to work from the Flying Fish kitchen to prepare a prix fixe dinner for local seafood and sea-veggie lovers. 

Winter Waters at Tercet

Thursday, February 23

We feel incredibly honored to have chef John Conlin Tercet host a special Winter Waters prix fixe dinner next month. Tercet is one of Portland most celebrated fine dining restaurants, and was recently featured in Forbes, where the writer described “artful plates that are as pleasing to the eyes as they are to the palate.” It was also featured as one of Portland Monthly’s Best Restaurants of the year for 2022!

Veganizer PDX presents Plant Based Papi: Surf & Surf

Sunday, February 26

Chef Jewan Manuel of Plant Based Papi is partnering with Veganizer, Blue Evolution, Oregon Seaweed, and Mestizo for a vegan, gluten-free seaweed cuisine experience. One of Portland's most beloved vegan concepts, Plant Based Papi began as a popup serving vegan comfort foods, including interpretations of familiar seafood dishes. Join us for the Surf & Surf tasting menu of sea veggies, paired with a la carte seaweed beverages by Nan Chaison of Mestizo.