Winter Waters Dinner Recap:A Seafood Feast for the Future
On Saturday, February 1st, 2025, Local Ocean Seafoods hosted a truly special event—our Winter Waters Dinner. This intimate evening was more than just a celebration of Oregon’s incredible seafood; it was a testament to the next generation of culinary talent and the deep connection between our coastal communities and the ocean.
We were honored to collaborate with Siletz Valley School’s culinary students, led by their dedicated culinary director, Patrick Clarke. These young chefs, who have been training in Oregon’s first-ever High School Seafood Butchery Program, worked alongside the Local Ocean team to craft a stunning multi-course meal that showcased sustainable, locally sourced ingredients and the creativity of our region’s future culinary leaders.
A Culinary Journey Through the Oregon Coast
The students led the charge on the first course, presenting a trio of appetizers that celebrated the bold flavors and rich history of Oregon’s coastal cuisine:
Squash Bisque – Featuring smoked Siletz Tribe upper river Chinook and crispy Oregon Seaweed dulse, this velvety bisque balanced deep umami notes with the natural sweetness of winter squash.
Broiled Hoxie’s Cove Oyster – A decadent bite, topped with foraged nettles, duck bacon, and a luscious dulse hollandaise, highlighting the unique terroir of our coastal waters.
Albacore Tuna Skewer – Charred and cold-smoked, finished with a delicate local honey glaze and a hazelnut-nori gremolata, paying homage to Oregon’s fishing legacy.
This first-of-its-kind collaboration between seasoned chefs and aspiring students wasn’t just about plating beautiful dishes—it was about passing down knowledge, skills, and a shared appreciation for the ocean that sustains us all.
Investing in the Future of Oregon’s
Seafood Industry
The students who participated in this dinner are part of the High School Seafood Butchery Program, an initiative spearheaded by Oregon Ocean Cluster and the Oregon Coast Visitors Association. Now in its second year, the program teaches students how to properly clean, butcher, and prepare seafood native to Oregon’s coastline.
But it’s more than just knife skills—these students are also learning:
The cultural and economic significance of Oregon’s fisheries
Sustainability practices to ensure seafood remains abundant for generations
How to cook and serve seafood with precision and creativity
This program is reshaping the future of Oregon’s seafood industry, providing students with tangible career pathways while strengthening the bonds between our coastal communities and the waters we depend on.
A Night of Connection, Flavor, and Impact
Hosting the Winter Waters Dinner was a reminder of why we do what we do at Local Ocean—supporting sustainable seafood, investing in community, and creating unforgettable dining experiences that bring people closer to the source of their food.
We are also proud to share that a portion of the evening’s proceeds was donated to the Oregon Kelp Alliance, an organization working to protect and restore kelp forests along the Oregon Coast. Their efforts directly support marine biodiversity and the fisheries that depend on healthy ocean ecosystems.
A Heartfelt Thank You
To our incredible guests—thank you for showing up, for supporting these young chefs, and for being part of this powerful movement to celebrate Oregon’s seafood industry.
To the Siletz Valley School culinary team, Patrick Clarke, and all the students—we are in awe of your talent, hard work, and dedication to learning the craft of seafood butchery and cooking.
And to our Local Ocean team—thank you for bringing this vision to life and sharing your passion for sustainable seafood with the next generation.
Join Us for More Events at Local Ocean
Want to experience more unforgettable seafood events? Check out our events page to stay connected!
Together, we’re shaping the future of Oregon’s seafood culture—one dish at a time.
