Hands-on Ocean Harvest and Culinary Exploration

Posted by OCVA / May 6, 2012

Discover the beautiful environment that provides such abundance
and variety of seafood and shellfish with Chefs Sharon Wiest and Rob Pounding. Salmon, Dungeness crab, albacore tuna, oysters, clams, mussels, rock fish, ling cod and so much more will be on the menu. Field trips include an estuary walk, tide pool discovery, an oyster farm and a boat
tour of Yaquina Bay in Newport.
Cost: $500, includes field trips, breakfast and lunch each day

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