Inaugural oyster festival featuring a week of citywide dining specials, parties, classes, panel and a 7-course progressive dinner; benefiting Netarts Bay and Yaquina Bay oyster restoration projects.

PORTLAND, Ore. (January 8, 2018) – In celebration of oyster season, Shuck Portland - a new winter culinary festival - has been formed by Lyf Gildersleeve from Flying Fish Co., Maylin Chavez at Olympia Oyster Bar, Jaret Foster from Tournant, and Event Producer Natalia Toral (

Shuck will take place in various venues across Portland from February 2-9, 2018 and all of the events will raise money to support oyster restoration with charitable partners WEBS (Friends of Netarts Bay Watershed, Estuary, Beach, and Sea) and The Wetlands Conservancy.

Event tickets will be on sale via Facebook and Eventbrite, will vary in price and range from hands-on classes to dinners and dancing, to panel discussions and boots-on-the-ground action on the Oregon Coast. Highlighted by a 7-Course progressive dinner at The Nightwood featuring plates by individual chefs like Portland icon Vitaly Paley. Several local breweries are hard at work making beer with oysters, which will be served alongside craft cocktails and wines paired with bivalves and beyond.

In addition to the centralized marquee gatherings, Shuck will boast citywide dining during which guests can stop in to participating businesses and enjoy beverages, oysters or ocean dishes with proceeds benefiting Shuck.  The kick-off for the citywide dining will be at Tournant’s Oyster Social on Friday, February 2. The full list of participating businesses is still being formed and will be updated on Shuck’s social media and website platforms.

Participating businesses will share Shuck's ethos of sustainability in sourcing all seafood on their menu and maintain a plan to support the longevity of the health of our oceans for all species.

The group formed the festival with the goal of building grass-roots efforts to conserve and enhance Oregon estuaries to support native wild oyster populations.  They are excited to celebrate a city full of influential customers, chefs, and producers who want to make a change by eating sustainable foods, supporting efforts of conservation, and conveying our message of sustainability for the entire country to see.

During the week, an oyster shell collection program will be launched.  Oyster shells will be collected from Marquee events and from participating restaurants throughout the week. The oyster shells will then be transported to the coast, where they will wait to be "seeded" with Olympia oyster spat.  These young oysters will attach themselves to the shells. The larger shells will then be planted in Netarts Bay and Yaquina Bay and will be left indefinitely to spawn each year and contribute to a self sustaining wild oyster population.

Participants will have the opportunity to participate in educational events and volunteer on a variety of on the ground projects with The Wetlands Conservancy, WEBS and The Confederated Tribes of Siletz Indians in Yaquina estuaries and Netarts bay.  Work days will include oyster shell bagging and planting, transportation of materials, beach clean up, kayak and boat tours, habitat clean up, wetlands improvement, micro-plastic removal, crew food preparation, and more. Specific details will be released when we get closer to the dates.


When: February 2-9, 2018

Where: Varying locations and times throughout Portland, Oregon.

Individual Event Details:

Oyster Social
Tournant: 920 NE Glisan St, Portland, OR 97232
Friday, February 2, 5-9pm

Shuck Portland is partnering with many restaurants around town - so you can get your bivalve on all week - while raising money for our efforts.

To kick off the citywide dining, join us at Tournant on Feb 2 with seafood gurus Mona & Jaret, along with Shauna Galante of Secret Language PDX to dig into oyster and seafood dishes made in your dreams.

No reservations necessary, just drop by for restaurant-style seating. Proceeds will benefit out charitable partners: WEBS and The Wetland Conservancy.


Portland in a Half-shell
The Nightwood Society: 2218 NE Broadway St, Portland, OR 97232
Saturday, Feb 3, 6-10pm

This is it! The official Shuck Portland main event filled with seafood dreams and dancing in oyster heaven. Live music, oysters shucked by the farmers that grew them, incredible food alongside perfectly-paired cocktails and wine. And - check this out - we'll have a list of local breweries serving micro offerings of oyster-beers! It's a party and there's no cover.

Free event. Please RSVP (, so we're know you're coming to get down. Food and drink will be for sale at the event. Dancing encouraged. Bivalve costumes wanted.


Pacific Ocean Dinner
The Nightwood Society: 2218 NE Broadway St, Portland, OR 97232
Friday, Feb 9, 7-10pm

Indulge the senses with a 7-course progressive seafood dinner prepared fresh from the Pacific Ocean and paired with the best wine, beer and cocktails we can find.

Welcoming dishes will be designed by the evening's hosts Chef Maylin Chavez of Olympia Oyster Bar, Jaret Foster of Tournant and Lyf Gildersleeve of Flying Fish Co. Then, individual seated courses will be presented by Portland icon Vitaly Paley, Hama Hama Oyster Saloon Chef Shawn Mitchell and Marco Pinchot of Chelsea Farm. With additional chefs and alcohol sponsors to be announced soon.

$150 includes 7-course dinner with cocktail, wine and beer pairings


Oyster & Mezcal Academy
Olympia Oyster Bar: 4214 N Mississippi Ave, Portland, OR 97217
Monday, Feb 5: 6:30-9pm

We're gathering at one of the best oyster stops in town: Olympia Oyster Bar. This class is an interactive oyster experience taught by a master shucker from Hama Hama oyster farm. Guests will learn the subtleties of shucking an oyster, the complexities of species, and the importance of their habitat - from both a culinary and conversation standpoint. The recipes taught will be spice up with a Baja twist from Chef/Owner of Olympia Oyster Bar, Maylin Chavez all while tasting Mexico’s premier spirit: Mezcall with the talented Sofia Acosta from Mezcal Amaras.

$60 includes hands-on instruction, oyster sampling, and mezcal tasting


What the Shell Happened to the Oysters?
Ecotrust: 721 NW 9th Ave, Portland, OR 97209
Tuesday, Feb 6, 6-9pm

Shuck Portland will host a social gathering and panel discussion at Ecotrust. Panelists, speakers, and tabling sponsors will focus on conservation, activation, policy, and education of what we can do to help our best friend bivalves survive through climate change and ocean acidification. A raffle will be setup with incredible packages like a weekend getaway at Suttle Lodge & Boat House.

$25 donation includes a welcome reception catered by Tournant including light food and beverages. Additional, and truly delicious, libations will also be for sale. Proceeds from ticket sales and raffle will directly support wild oyster restoration on the Oregon Coast.


Oysters 101
Flying Fish Co.
Wednesday, Feb 7, 7-9pm

Lyf Gildersleeve and the Flying Fish Oyster bar team are ocean gurus and they're hosting an oyster extravaganza at Providore Fine Foods for Shuck Portland. This is a hands-on class centered around getting your aprons dirty and your bellies full. It's formulated for those who want to take their oyster skills to the next level by learning how to shuck, boil, bbq, fry, broil, and eat oysters like a pro.

$60 includes hands-on instruction, oyster sampling, and alcoholic libation sampling.


Pineau des Charentes Pairs with the Pacific [Oysters]
EaT: An Oyster Bar
Thursday, Feb 8, 6:30-8:30pm

Lead by Hoke Harden, a Certified Pineau des Charentes Ambassador as he goes hyperbolic about oysters and Pineau des Charentes - a French Aperitif made in the region of Charente-Maritime which is famous for oysters. Hoke will walk you through an in-depth “PdC” tasting with extensive notes to expose the bonanza of flavors in different styles, then we'll show you how to crack open some shells and blow your mind with an oyster pairing.

40 ticket includes Pineau des Charentes flight, oyster pairing and food.


Seafood & Beer Dinner in the Annex
Migration Brewing
Thursday, Feb 8, 7:00-9:00pm

Join Migration Brewing in their Annex to embark on a culinary journey through the world's oceans. From plate to glass, Migration Chef Drew Benyon and brewer Colin Rath will pair seafood dishes with their own brews. $70 tickets include a multi-course meal with beer pairings. Gratuity not included.

$70 tickets include a multi-course meal with beer pairings. Gratuity not included.

Citywide Dining: Feb 2-9

Various restaurants, bars, and businesses will feature oyster or ocean-specific dishes and drinks. 
See the full list here


About Flying Fish Co.
Lyf Gildersleeve is a second generation fishmonger with significant aquaculture experience. He owns Flying Fish Company, a retail fish market specializing in sustainable seafood from the Northwest, The Meat Mongers, a sustainable meat market, and Flying Fish Oyster bar in Portland, Oregon. He actively promotes and protects sustainable use of our seafood resources aligning with the most sustainable fishermen, foragers, and farmers in the Northwest.  As a successful business owner, and conservationist at heart he is at the forefront of a new generation of highly motivated, enthusiastic, knowledgeable, and forward looking entrepreneurs.

About Olympia Oyster Bar
Olympia Oyster Bar is a neighborhood dedicated Oyster and Wine bar serving small seasonal seafood plates and unique oyster preparations. Olympia’s menu sets out to feature the honest beauty of seafood without over-manipulating it or masking its flavors. The result is a voyage into vibrant colors, fragrant spices, fresh and crisp flavor combinations. Not your typical oyster bar! Each dish is inspired by Chef Maylin's Mexican heritage and the global flavors of Japan and the Mediterranean.

About Tournant
Tournant is a boutique catering company and culinary event space in Portland, Oregon, operated by Jaret Foster and Mona Johnson. The classically trained chefs honed their craft cooking on both coasts and met while working for the Portland Farmers Market. Their approach to food reflects a sense of place and ceremony, drawing inspiration from the seasons and local bounty from the land and sea. Known for their emphasis on live-fire cooking and hands-on communal feasts, Jaret and Mona love to turn a meal into an experience.

About Natalia Toral
Natalia is a woman obsessed with showing you a good time and has been organizing some of Portland’s main gatherings including the Negroni Social, PDX Nog-Off, Maialata, Shandytown and the after-parties at Feast. She throws parties, but her real passion is catching fish.

Media Contact
Natalia Toral; 480-262-5609
Instagram: @shuckportland