Sunday, February 1st 5pm- pm @ The Redd 831 SE Salmon Street Portland
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 Chávez of Nácar Merrior y Terrior, Jack Strong from Allison Inn, Jacob Harth formerly of Erizo, Joseph Papas of OK Omens, and Chef Patrick Clarke and the culinary students from Siletz Valley School. Chef Kari Shaughnessy of Hayward will be serving Dungeness Crab Onigiri with Oregon Dulse and Nori seaweed. Chef U'ilaniku'ulei Vele of Departure will be serving a kombu cured Oregon rockfish with yuzu, daikon, dulse seaweed, and nori.

TICKETS available here.
General admission: $90