Port of Bandon Tour
Friday, February 20, 2026 - Bandon, Oregon
Join us for a guided tour of the Port of Bandon, where you’ll explore the future of coastal aquaculture and marine restoration.
During this tour, we’ll be introduced to the area by Dr. Charis McGaughy, operator of Bandon Tours. Charis is a lifelong learner with decades of experience in public education. She holds a PhD in Educational Leadership and serves on the board of the Bandon Historical Society Museum. In her talk, she will share the rich history of the people who have long called the Southern Oregon Coast home.
Attendees will also learn from Alanna, Winter Waters co-founder and sales manager at Oregon Seaweed. We will explore the differences between land-based and water-based seaweed aquaculture, why certain species thrive better in one system over the other, and what regulations currently prevent Oregon from laying kelp lines directly in the ocean. Pacific dulse is the only locally grown species at the moment, so if you attend any Winter Waters events, you will likely taste it.
The tour will also spotlight innovative urchin ranching tanks, led by Jeff Griffen, Bandon Port Manager. Jeff has a background in marine biology and aquaculture and a growing enthusiasm for urchin ranching. Guests will learn about sea urchin anatomy and physiology, how unchecked urchin populations have contributed to the decline of kelp forests, and how ranching initiatives are helping restore balance to coastal ecosystems.
Complementing the educational experience is the fitting culinary addition of Chef Rory Butts, Executive Chef of Bandon Dunes Golf Resort. Known for championing regional ingredients and thoughtful, ingredient-driven cuisine, Chef Rory will serve curated bites featuring fresh uni, dulse seaweed, and Oregon-caught seafood, offering guests a tangible taste of the aquaculture operations they are learning about. His food underscores the connection between responsible aquaculture, coastal stewardship, and refined Pacific Northwest cooking, we’re so excited to have Rory joining us!
Winter Waters menu at Wildflour in North Bend!
Catch of the Day: Local catch from Captain John’s Fisherman’s Wharf, perfectly seared and finished with house-made furikake featuring West Coast kelp from Shifting Tides. Served with jasmine rice, roasted garlic-ginger baby bok choy, and a crisp kelp sea-foam crunch.
Miso Clams Two Ways: Tapas style or over fresh pappardelle pasta. Fresh local clams from Charleston via Little Fish Market in a rich miso broth with kelp, finished with a kelp sea-foam crunch and served with a crusty house-made baguette for dipping. Pure umami with local, seaworthy flavors.
The Sea Smoke Martini: NA vodka, house kelp infusion, fresh lemon, ocean mist, finished with rosemary smoke.
Thank you to Travel Southern Oregon Coast and Bandon Dunes Charitable Foundation for sponsoring this day of events!