Port of Bandon Tour
February 20, 1pm-4pm, Port of Bandon
Join us for a guided tour of the Port of Bandon, where you’ll explore the future of coastal aquaculture and marine restoration. Learn from Alanna of Oregon Seaweed about land based seaweed farming, current regulations, and taste locally grown Pacific dulse. Discover innovative urchin ranching tanks with Jeff Griffen, Bandon Port Manager, and how they’re helping restore kelp forests. The experience is paired with curated bites from Chef Rory Butts of Bandon Dunes Golf Resort, featuring fresh uni, dulse, and Oregon-caught seafood.
During this aquaculture tour, we’ll be introduced to the area by Dr. Charis McGaughy, operator of Bandon Tours. Charis is a lifelong learner who has worked in the public education arena for over three decades. She has a passion for history, food, travel and the Oregon Coast. Charis has a PhD in Educational Leadership, and is proud to serve on the board of the Bandon Historical Society Museum. She loves to learn, laugh and share what is special about the Southern Oregon Coast. During her talk, she will discuss the remarkable history of the people that have long-lived in this breathtaking and abundant area.
Attendees will also learn from Alanna, Winter Waters co-founder and sales manager at Oregon Seaweed. We will explore the differences between land-based and water-based seaweed aquaculture, why certain species thrive better in one system over the other, and what regulations currently prevent Oregon from laying kelp lines directly in the ocean. Pacific dulse is the only locally grown species at the moment, so if you have attend any Winter Waters events, you will likely taste it.
The tour will also spotlight innovative urchin ranching tanks, led by Jeff Griffen, Bandon Port Manager. Jeff has a background in marine biology and aquaculture and a growing enthusiasm for urchin ranching. Guests will learn about sea urchin anatomy and physiology, how unchecked urchin populations have contributed to the decline of kelp forests, and how ranching initiatives are helping restore balance to coastal ecosystems.
Complementing the educational experience is the fitting culinary addition of Chef Rory Butts, Executive Chef of Bandon Dunes Golf Resort. Known for championing regional ingredients and thoughtful, ingredient-driven cuisine, Chef Rory will serve curated bites featuring fresh uni, dulse seaweed, and Oregon-caught seafood, offering guests a tangible taste of the aquaculture operations they are learning about. His food underscores the connection between responsible aquaculture, coastal stewardship, and refined Pacific Northwest cooking, we’re so excited to have Rory joining us!
Tickets include a tour of all facilities as well as culinary bites from Chef Rory.