Winter Waters Reedsport
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.
Winter Waters Dinner at Kismet’s Landing
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
Stay All Weekend!
Want to do the whole 3-day Adventure coast weekend of events with a group? In partnership with Winter Waters, Meridian Boutique Travel invites you to join a soulful, small-group weekend through Coos Bay, Bandon, and Reedsport from February 20-22, 2026. This tour includes accommodations and tickets to all the Winter Waters events. Spots are limited, so sign up for the waitlist.
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.