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The Sea workshop begins with coffee and a short welcome at Captain Whidbey, an ideal starting point for a day dedicated to coastal skills. From there, you’ll travel to Ebey’s Landing, where a naturalist leads a detailed session on seaweed identification, responsible harvesting, and understanding intertidal ecosystems. Participants gather edible varieties directly from the shoreline and learn how to process and store them safely.
Back in a kitchen space, the morning’s harvest is used to prepare a clean, flavorful dashi and a wakame cucumber salad. As the dishes come together, instructors highlight practical techniques for using sea vegetables in everyday cooking. A guided walk through Ebey’s Landing follows, offering time to discuss the landscape, geology, and ongoing stewardship of the area.
The afternoon turns to seafood preservation. Guests learn the fundamentals of curing salmon, preparing brines, and setting up a smoker in a way that’s replicable at home. You’ll also practice identifying, cleaning, and preparing oysters for service, assembling an oyster bar with an emphasis on proper handling, storage, and accompaniments.
The day concludes with a private visit to Penn Cove Mussels, where you’ll tour the operation, gather mussels directly from the farm, and learn about shellfish cultivation on the Salish Sea. Together, the group prepares mussels escabeche—a bright, make-ahead dish—served simply with crackers. The experience blends practical instruction with a strong sense of place and coastal craft.