Winter Waters x Veganizer x Feral: When I Seaweed, I Smoke It

This event is in the past
Sun, Feb 5, 5:30 pm & 8 pm
Mestizo Richmond (Portland)
This is an in-person event
At this event produced by Veganizer in collaboration with Blue Evolution and Oregon Seaweed's Winter Waters, Feral chefs Ryan Koger and August Winningham will dish up a dinner showcasing the versatility of seaweed, in preparations such as seaweed bagna cauda, dashi, masa dumplings and squash, charred cabbage with beurre blanc, and braised apples with custard and crumble. Nan Chaison of Mestizo will provide beverages, and 10% of proceeds will benefit Oregon Kelp Alliance.
Sunday, February 5 at Mestizo, 2910 SE Division St
$80 per person, vegan & gluten-free, family style dinner, includes gratuity
A la carte beverages can be purchased at the event
5:30pm or 8pm reservations

Snacks: seaweed bagna cauda with winter crudites
Vegetables, nori, dulse, kombu, miso bagna cauda, aquafaba “seafoam”

First: dashi and dulce
Light dashi broth with floating fresh dulse leaves

Second: stuffed braised smoked collards
Collard leaves stuffed with alliums, wild rice, sea lettuce, glazed in apple cider dashi

Third: masa dumplings and squash
Dulse seasoned Three Sisters masa dumplings, glazed with fermented squash broth, served with hazelnuts, apples, alliums, shaved kombu misozuke cured tofu

Fourth: charred cabbage with beurre blanc
Deeply charred cabbage with a winter citrus beurre blanc, fermented red current pearls, fresh seaweed and fresh herbs

Dessert: braised apples with custard and crumble
Heirloom apples braised in sweet chamomile tea, broken and brulee'd with citrus and seaweed custard, kombu jam, shortbread crumble

Event Location


2910 SE Division Portland, Oregon 97202

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