Winter Waters Reedsport Day
We’re SO excited to be bringing the Winter Waters series to Reedsport, Oregon for a seaweed and seafood-action packed day on Saturday, February 21st, 2026. See full list of events and menu specials below.
Ticketed Event: Winter Waters Meets Coastal Waters “Talk Water To Me“
Saturday, February 21, 2pm-4pm, Mindpower Gallery. 417 Fir Ave, Reedsport
Talk Water To Me is a talk and tastings event taking place Saturday, February 21 from 2-4pm. The program offers insight into each artist’s creative process and conservation motivations through in depth presentations.
Dan “Heffy” Heffron will share his work in person, showcasing his realistic oceanic and wildlife wood carving sculptures. Claire Duncan, an Anthropocene artist, will join via live social media to discuss her conservation driven practice.
Curated wine tastings will be paired with coastal bites. Tickets are limited and priced at $30.
The exhibition is otherwise free and open to the public during regular gallery hours, Tuesday-Saturday, 10am-5pm.
Menu Special: Hoaloha Tiki Bar
Saturday, February 21, 12pm-7pm, 454 Fir Ave., Reedsport
Stop by anytime to sample Stillwagon Distillery spirits, including dulse seaweed infused unaged brandy. Enjoy a tiki-syle cocktail while you’re at it!
Menu Special: Two Shy Brewing
Saturday, February 21, 2pm-9pm, 473 Fir Ave, Reedsport
An Irish style stout brewed with fresh Umpqua Triangle oysters. Rich and roasty with notes of salted caramel and smooth coffee, celebrating Winter Waters and our rugged coast.
Ticketed Event: Winter Waters Dinner at Kismet’s Landing
Saturday, February 21, 5:30pm. Kismet’s Landing, 351 Riverfront Way, Reedsport
Kismet’s Landing sources locally caught fish directly from commercial fishermen working out of nearby Winchester Bay. For this Winter Waters collaboration, the culinary team has created a special seven course dinner that showcases the richness and diversity of the local catch.
Between courses, Winter Waters will guide guests through the seafood they are enjoying, sharing context about the fisheries, species, and coastal ecosystems behind each dish. Guests will also learn more about the Oregon Kelp Alliance, the nonprofit beneficiary of the evening, and its work to support healthy kelp forests and resilient coastal communities.
Menu:
Albacore Crispy Rice
with nori crisps
Wakame Salad
local dulse, Dungeness crab, pickled onions
Oregon Pink Shrimp Ceviche
orange segments, avocado, nori crisps, barbacoa chips
Fishermen’s Stew
black cod, pink shrimp, Dungeness crab, dulse, in a rich tomato and fennel broth
Seared Black Cod
seaweed risotto
Seared Albacore Tuna
ginger, carrot purée
Dulse Infused Brownie
vanilla ice cream, salted caramel
Headed South?
Try the Winter Waters menu at Wildflour in North Bend, available all month!
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.