Jane of Ippai PDX pop-up fame will make kaki furai: golden panko-fried oysters with razor thin cabbage and Japanese tartar. For vegetarians: Ota tofu dengaku - tofu grilled with rich miso sauce. Ranald MacDonald [1824–94] was son of Chinook Indian princess Raven and Fort George head factor Archibald McDonald. In 1848 the young adventurer purposely shipwrecked on an island off Hokkaido, surviving an imperial edict of death to intruders into Japan. Thanks to Pacific Seafood for donating shucked oysters.

Lepage Food & Drinks chef Risa will tuck the best of winter produce into a buttery local grain pastry. Abigail Scott Duniway [1834–1915] is the Mother of Western Suffrage. She arrived in Oregon on an 1852 wagon train. Publisher of the feminist paper The New Northwest and author of some 10 novels, including the 1905 From the West to the West: Across the Plains to Oregon, she became the first woman to vote legally in Oregon.

Co-founder of Umi Organic, Lola will give her family's lefty spin on Oysters Rockefeller, a plump oyster baked under a bed of creamed spinach. Named for an infamous plutocrat, Oysters Rockefeller is now renamed for Portland's original red, John Reed. Portland native son John Reed [1887–1920] was author of two vital first-hand revolutionary accounts – the 1914 Insurgent Mexico and the 1919 Ten Days that Shook the World, which documents the Russian revolution. Thanks to Pacific Seafood for donating shucked oysters.

We'll be shucking raw oysters onsite and serving them on the half shell with mignonette. Every attendee will get a half dozen raw oysters. Additional oysters can be purchased onsite ($3 ea), or splurge for the All You Can Eat Raw Oysters option below and go bivalve wild - for a good cause! Thanks to Chelsea Farms and Hama Hama Company for donating the oysters.

Picture this: a pearly oyster shell holding a spoonful of Lovely's Fifty-Fifty salted caramel ice cream with Stone Barn Brandyworks liqueuer or Salt & Straw Arbequina olive oil ice cream with balsamic reduction. Jon Rowley [1943–2017] was dubbed “The Fish Missionary” by Julia Child. He grew up in Warrenton on the Oregon Coast and attended Reed College. His maritime and culinary experience led Jon to introduce Copper River salmon, the Olympia oyster, the Shuksan strawberry, and many more Northwest foods to our palates.