Event

Slow Food Meets Seafood

The Slow Food chapters of Eugene and Corvallis are hosting Slow Food Meets Seafood in Newport on Saturday, March 5 and Sunday, March 6. Check in will begin Saturday morning at 11:30 at the Yaquina Bay Yacht Club, a comfortable setting with a beautiful view of the marina and bridge. You may bring a picnic lunch to eat there. Or, there are several restaurants on the bay.
At 1:00 you may choose to go on one of two tours: 1) a dock walk at Newport Marina or 2) drive up the river to the Oregon Oyster Farm. Tours are being conducted by the Local Ocean restaurant staff and the owner of the Oyster Farm at no extra charge. The number of participants on these tours will be limited to 20 for the dock walk and 25 for the Oyster Farm tour.

The program begins at 2:00 back at the Yacht Club. The topics will be:
* pros and cons of marine reserves;
* update on crab tagging;
* report on Community Supported Fishery.

The speakers on these topics will be from Oregon Fish and Wildlife and the OSU Sea Grant.

Before dinner, Zach Wahl of Nye Beach Gallery will describe the best wines to go with crab and oysters; the wines will be available to purchase for dinner. Liu Xin, owner of the oyster farm will serve steamed oysters for a starter .

Live Crabs will be delivered to the Yacht Club by a local fishing vessel and Local Ocean staff will do a cooking/cracking demonstration. To round out the dinner they will serve fennel coleslaw, garlic bread and dessert.

For the adventurous there will be clamming with Bill Lackner on Sunday morning so you won't want to be up too late the night before. Good clam tides are always early.

Registration is limited to 75 CURRENT Slow Food USA Members.
A limited number of tickets are still available. Ticket sales end February 20.