Cascade Organic

Mark your calendars — we're heading back to the Bounty Hunter Saloon on July 10th and this time we're bringing salmon.

More details coming soon. Stay tuned.

Last weekend we had the privilege of setting up at Soter Vineyards in the Willamette Valley.

Oysters on the half shell, smoked salmon pinwheels, and shrimp cocktail — all sourced through Cascade Organic and Cascadia Shellfish. Ryan worked the oyster station while guests took in one of the best views Oregon wine country has to offer.

This is the kind of collaboration we love being part of.

Last week the Bounty Hunter Saloon put our shrimp on the menu four ways — shrimp wontons, shrimp scampi, shrimp louie, and shrimp cocktail.

They sold through the first round so fast that I had to make a run back to our shop to restock. That's not a bad problem to have.

Great night with a great partner. We'll be back.

Bounty Hunter Saloon

Tomorrow night the Bounty Hunter Saloon is putting our shrimp to work.

Three dishes on the menu — shrimp wontons, shrimp ceviche, and Gulf prawn cocktail. Their kitchen, our product. Come see what they do with it.

June 5th --4pm at the Bounty Hunter Saloon in Portland.



11445 SW Pacific Hwy, Tigard, OR

We're heading back to the Bounty Hunter Saloon on June 5th — and this time we're bringing something different to the table.

More details coming soon. Watch this space.

Hunter Saloon

A couple weeks back we had the privilege of being part of the Chaos Dinner at The 19th Floor in Portland.

Cameron Dunlap of Morchella put together an unforgettable evening — 25 courses, five chefs, and a room full of people who take food seriously. He invited us in to shuck our Korondas — a Pacific oyster tumbled in the style of a Shigoku, grown in Totten Inlet, the Koronda. Ryan spent the night at the ice talking guests through what makes them worth paying attention to.

Portland skyline at golden hour. Blue lit oysters on ice. Good people doing great work.
Grateful to Cameron for including us and proud to have been part of it.

Yesterday we announced the first Chinook salmon of the year.

16 orders came in before noon.

Here's why people didn't wait:

These fish are troll-caught off the Oregon Coast — meaning they're pulled from the ocean before they ever hit fresh water.
The moment a salmon enters fresh water, it starts to break down. The fat, the flesh, the flavor — all of it begins to deteriorate.
Troll-caught means none of that has happened yet.

Fresh. Never frozen. At peak flavor. Straight off the Oregon Coast.
Two 6 oz portions. $24 per package. Pickup or delivery Thursday 5/7.
Order closes tomorrow at 9am.

After that, it's gone.

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Last Friday we set up at the Bounty Hunter Saloon for an evening of live shucking — and it did not disappoint.

Jeff and Ryan worked the bar all night, shucking Totten Inlet oysters fresh from our farm. The crowd had plenty to say about the Oysters Rockefeller.

We'll be doing more of these. Follow along for dates.

Hunter Saloon and Restaurant