Celebrate local seafare with coastal feasts and immersive tours in February.
Winter on the Oregon Coast brings its own kind of magic — silvery skies, roaring surf and the annual return of Winter Waters, a monthlong celebration of sea vegetables and the region’s sustainably sourced seafood. Each February, this coastal culinary festival washes ashore with chef collaborations, community dinners and dynamic experiences that spotlight the people and places behind our seafood.
Savor Sea-to-Table Feasts and Dining Specials
Since launching the event four years ago as the passion project of three coastal changemakers — marine biologist and educator Alanna Kieffer, commercial fisher and food-systems consultant Kristen Penner, and seafood marketing specialist Rachelle Hacmac — the trio have continued to make waves. Working with chefs and tastemakers, they’ve elevated seaweed from supporting role to culinary star in playful and unexpected ways.
Throughout February sea-inspired pop-ups and communal dinners will ripple through coastal towns from Seaside to Brookings. Even restaurants not hosting ticketed events get into the spirit. Last year’s edible specials ranged from a dulse-seaweed chocolate bar from Bruce’s Candy Kitchen to a dulse “bacon” bagel sandwich at Depoe Bay’s Whale Bites Cafe. Chefs and bartenders are already dreaming up new creations for this year’s menus — you can follow updates here for culinary happenings and menu specials.
For 2026 expect the return of festival favorites like Feast of the Local Fishes (February 14), an adventurous afternoon of coastal crabbing capped by a feast with the culinary phenoms from Tournant. The interactive cooking at Garibaldi’s historic Coast Guard boathouse has become a signature Winter Waters moment. Book your ticket early, as this Valentine’s Day event is sure to sell out.
New Citywide Celebrations and Seafood Tours
In 2026 the festival has big plans to host citywide collaborations in Newport, Lincoln City and Reedsport. Winter Waters Newport (February 6-8) promises insider access to the seafood industry on its Blue Line coastal field trip, a city-wide, full-day, self-guided journey through Newport’s blue economy including a rare behind-the-scenes tour of the Oo-Nee Sea Urchin Ranch. Local museums will have demonstrations and Local Ocean will host a sea-forward meal and a pop-up broth bar. Guided dockside walks with Oregon Sea Grant experts will offer a chance to meet local fishers and buy seafood straight from the source.
The celebration continues along the Coast. On February 15, Winter Waters Lincoln City brings a pop-up to SeaHorsey Bottle Shop and other exciting events.
On the South Coast, Winter Waters Bandon on February 20 will welcome visitors to the Port of Bandon for an aquaculture tour and more. Winter Waters Reedsport jumps into gear on February 21, when the partnership rolls out a lineup ranging from a sushi-making class at Kismet’s Landing featuring locally caught Oregon albacore to a spirited seaweed-rum tasting at Stillwagon Distillery. Check out Winter Waters Port Orford for a full day of free, family-friendly activities — including seaweed cooking demos and marine trivia — on February 28. See the website for even more events in Coos Bay, Gold Beach and Brookings.
Supporting Oregon’s Coastal Community
Winter Waters isn’t just a feast for the senses, it’s bolstering the coastal seafood economy and raising awareness for marine conservation. Last year the festival generated over $80,000 in food and beverage sales, with nearly $7,000 donated to nonprofit partners dedicated to ocean stewardship.
Each year participating chefs and restaurants contribute a percentage of sales to nonprofits such as the Central Coast Food Web and FishHer. The festival’s primary beneficiary, the Oregon Kelp Alliance, works to protect and restore the state’s wild-kelp forests and ecosystems that depend on them. Look for hands-on science demos with seawater touch tanks filled with purple sea urchins and red dulse at events.
Another core mission of Winter Waters is spotlighting the Oregon Ocean Cluster initiative, which aims to improve access to local seafood by strengthening coastal infrastructure, training and market connections. (Today over 90% of seafood sold in restaurants, grocery stores and institutions comes from distant domestic and international sources — not from Oregon’s own waters.) Partner innovations like the 100% Fish Program with Local Ocean further elevate this work by finding culinary and commercial uses for every part of the fish, pushing sustainability from gill to fin.
– By Kerry Newberry
in Food & Drink