We’re partnering with our favorite open-fire chefs, the wonderful Mona and Jaret of Tournant for an afternoon Forage to Fire!
We’ll gather at Cape Lookout State Park, one of the Oregon coasts most impressive landmarks, for a beachside conversation on foraging & food systems and a fire roasted lunch.
It’s worth joining just for the destination, and staying for the beach-side pizza, oysters, and fire roasted mussels we’ll share on the shore.
Take a stroll on the beach to the edge of the headland, where sheer basalt cliffs drop 400ft into the sea.
As the tide recedes, marine biologist and coastal forager Alanna will tell tales of the interactions in the intertidal, species that exist and conditions that make it all possible. Dive into the oceanography and ecology of our rocky shores how we can sustainably interact with them. See a demonstration on sustainable harvesting.
Head back to the beachside pavilion where the Tournant Team, Mona and Jaret will be popping icy fresh oysters, preparing pizzas by the sea shore, and roasting mussels in a wood-fired oven.
More info:
Refreshing N/A beverages will be provided, guests are welcome to bring beer, wine or beverages of their choice.
We will not be actively foraging this morning but you will get a lesson on how and when mussels are foraged in Oregon’s intertidal, as well as a conversation on Oregon Coast Food Systems. If you’d like to attend this walk, please be prepared to walk about a mile down the beach to the headland. The terrain is an open sandy beach, with a rocky entrance. No shellfish license is required.
For the feast, we will be gathered at a covered open-air pavilion in a grassy field on the edge of the beach. Summers are often warm but windy, and we never know what the weathers going to do until it’s doing it. Be prepared for any and all coastal weather, with sweatshirts and jackets just incase.
August 22, 9am-2pm, $125.