Blue Foods Forum: Seafaring Speakeasy
Sunday, February 1, 5-9pm, The Redd, Portland, Oregon
Kick off Winter Waters and the Blue Foods Forum at the Seafaring Speakeasy. Get ready to drift through a kelp forest of flavors, where Oregon’s coastal bounty takes center stage. This event is open to anyone and everyone who loves Oregon seafood.
The evening is designed to inspire, delight, and invite connection inside a carefully curated ocean atmosphere. Throughout the night, you’ll encounter ocean-inspired installations, thoughtfully crafted bites, and conversations that spark possibility — connecting you with scientists, investors, food producers, educators, fishermen, artisans, and chefs redefining what it means to steward Oregon’s economy through food and ocean resources.
Guests will sample an array of creative drinks and Oregon-caught seafood prepared by chefs from across the state including Oregon's oyster queen, Maylin Chavez of Nacar Oysters, Jacob Harth formerly of Nevor Shellfish Farm and Erizo, Joseph Papas of OK Omens, Chef U’i of Departure, and Jack Strong from Allison Inn alongside Chef Patrick Clarke and the culinary students from Siletz Valley School.
Guests will sample an array of creative drinks and Oregon-caught seafood prepared by chefs from across the state including:
Maylin Chávez of Nácar Oysters
Chef Maylin will be working with Oregon caught Black Cod.
Chef Maylin Chávez is a passionate advocate for sustainable seafood and ocean health, drawing inspiration from her culinary roots in Baja and the United States. Known for blending Pacific Northwest flavors with Baja traditions, her work has been featured by Bon Appétit, Sunset Magazine, and The Food Network. Renowned as a pioneer in the sustainable aquatic food industry, Chef Maylin Chávez is highly sought after by prestigious blue food brands to passionately advocate for and promote their products.
Jack Strong of Allison Inn with Chef Patrick Clarke and the culinary and tribal students from Siletz Valley School
Chef Jack Strong is the chef at The Allison and a proud member of the Siletz Tribe, whose culinary work is deeply informed by Indigenous heritage, seasonality, and place. His cooking blends refined technique with ancestral inspiration, highlighting native ingredients, traditional food ways, and thoughtful storytelling through food.
Chef Patrick Clarke, Culinary Director at Siletz Valley School
Chef Patrick Clarke serves as the Culinary Director for the Siletz Valley School, where he leads an innovative program that blends classical French technique with Indigenous food traditions rooted in the local region. His approach to culinary education emphasizes experiential learning, teaching students to understand food from its source to the plate.
Recognized for his impact and leadership, Chef Clarke was named the Small School Association’s 2025 Teacher of the Year,
This collaborative culinary team will present a dish highlighting tribal-caught salmon sourced from 7 Waters Sovereign Foods.
Jacob Harth formerly of Erizo and Nevør Shellfish Farm pop up
Joseph Papas of OK Omens
Chef Jacob Harth places strong emphasis on ingredients gathered from the sea, valuing traceability, seasonality, and ethical sourcing. His experience with commercially foraged shellfish and other unique wild foods informs a cooking style that highlights natural flavors while honoring the labor and knowledge behind each ingredient. Those who know him from Nevor Shellfish should be excited to experience another ocean delicacy from Jacob!
Chef Joseph Papas of Ok Omens
Chef Joseph Papas Chef Joseph Papas is the Executive Chef at Ok Omens, where he leads the kitchen in crafting innovative, seasonal menus that highlight fresh, high-quality ingredients. With over a decade of experience in fine dining and contemporary cuisine, he has honed his skills in top kitchens across the U.S., earning a reputation for creativity, precision, and transforming simple ingredients into memorable dishes.
Alongside Netarts oysters served with finger lime and a seaweed gelee, Chefs Jacob and Joseph will prepare purple sea urchin with dulse and sansho pepper, served in the shell.
This dish will be utilizing uni from dive-collected sea urchins sourced from Newport’s OoNee Sea Urchin Ranch.
Kari Shaughnessy of Hayward
Chef Kari Shaughnessy is the visionary force behind Hayward, the acclaimed restaurant in Oregon’s Willamette Valley known for its boundary-pushing take on “New Northwest” cuisine. Kari’s work has earned national recognition from the James Beard Foundation, with Hayward named a semifinalist for Best Chef: Northwest & Pacific and previously receiving attention as one of the country’s standout new dining destinations.
Kari will be serving Dungeness Crab Onigiri with Oregon Dulse and Nori seaweed.
Chef U’i Vele of Departure
Chef U’i brings a bold, culturally rich vision to the kitchen at Departure Restaurant & Lounge, the acclaimed pan-Asian rooftop destination atop The Nines hotel in downtown Portland. Known for its inventive fusion of Northwest ingredients with dynamic flavors from across East and Southeast Asia, Departure’s menu reflects Chef U’i’s deep commitment to community, creativity, and culinary excellence.
Chef U’i will be working with Oregon Rockfish.
KEX Portland (near the Blue Foods Forum venue in Portland) is offering 20% off rooms for Blue Foods Forum attendees 1/30 - 2/6. Use the code WATERS2026 when booking.
Hosted by Winter Waters and the Oregon Ocean Cluster in close partnership with Ecotrust, Oregon Kelp Alliance, Oregon State University’s Food Labs and many other friends, this community-building event inspired lively dialogues about interconnected ecosystems, circular economies, and complex food supply chains. Thank you to Travel Oregon, for your support.
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