Event Recap: Winter Waters Seafare Brunch at Local Ocean
On Sunday, February 8, 2026, we welcomed guests into Local Ocean Seafoods for a special Winter Waters Seafare Brunch, and it turned into one of those days that reminds us exactly why we do what we do.
The day followed an unforgettable Saturday on the water for The Blue Line, where fishermen, community members, and visitors gathered to connect more deeply with Oregon’s working waterfront. By Sunday morning, that same group found their way to our dining room overlooking Yaquina Bay, ready to continue the conversation over a table full of Oregon seafood.
As part of the Winter Waters seafare series, this brunch was designed to showcase just how versatile and exciting local seafood can be, even in the most familiar comfort dishes. It also gave us the chance to gather with friends old and new, including the Winter Waters co-founders Alanna, Kristen, and Rachelle, fishermen from our fleet, and visiting writers and creators helping share these stories beyond the coast.
We kicked things off the right way, with Bloody Marys in hand and a menu that leaned fully into the season. One of the standouts was our uni deviled eggs. Made with Oregon sea urchin sourced from OoNee Sea Ranch, they brought together rich, briny uni with roasted squash, smoked oyster, crème fraîche, and crispy dulse. We’re very excited about the aquaculture setup OoNee is building at the Yaquina Lab, the same site where Local Ocean expert filleters process thousands of pounds of local fish for use in our restaurant and 100% Fish Program’s product line.
Our Oregon pink shrimp chilaquiles highlighted one of the most sustainable fisheries in the world, known for being the first shrimp fishery MSC certified globally! The shrimp were tossed with tortilla chips and salsa verde, then finished with a medium fried egg and a bright cilantro avocado crema.
Of course, no Winter Waters brunch in Newport would be complete without Dungeness crab. Our crab eggs benedict paired sweet, local crab with house smoked pork belly for a rich surf and turf combination, served alongside crispy Yukon potatoes. To finish, we served an elderflower panna cotta with poached rhubarb and fresh mint.
Beyond the food, what made this brunch truly meaningful was its fundraising impact. Through brunch sales and our February Cocktail for a Cause, we raised $898 for Central Coast Food Web, a local food hub doing important work to support producers across Lincoln County.
For the month of February, we featured two seaweed inspired drinks inspired by Winter Waters, highlighting the creativity of our bar program. Our Low Tide Martini returned for its third year, crafted by Bar Manager Colt Deitrick with dulse infused Crater Lake vodka, Beefeater gin, Cocchi Americano, and orange bitters. Served in a coupe with a fresh seaweed garnish, it is briny, aromatic, and unmistakably coastal. New this year, the High Tide Highball NA was a refreshing non alcoholic option. Made with ISH NA London Botanical gin, lemon, cucumber, kombu infused honey syrup, and both New Orleans and orange bitters, then topped with soda, it delivered layered flavor without the alcohol. For each drink sold, $3 was donated to Central Coast Food Web.
Events like this are a reminder that seafood is about more than what is on the plate. It is about people, place, and the relationships that connect them. When we support local fishermen, celebrate underutilized species, and cook with intention, we are not just serving a meal; we’re helping tell the story of the Oregon coast.
