After clamming we will venture to Osprey Cafe where owner and avid forager, Josh Bokish will make us his locally famous smoked razor clam chowder. Josh opened Osprey Café in 2014 after working in kitchens all over Portland. The café focuses on brunch favorites, with an international flair and a specialty in local produce and seafood. Foraged goods often appear on the menu; including mushrooms, sea beans, stinging nettles, seaweed, fiddlehead ferns and wild onions, to name a few. Josh is also an avid fisherman, crabber, barnacle gatherer and clam digger in his spare time.
Extra bonus, chowder will be served in bowls made by a local potter Michelle Valigura of Basalt Pottery in Cannon Beach. Michelle has created her own blend of recycled and foraged clay that is sourced from the cliffs of the north coast. She incorporates this mixture of clay into bowls and plates for daily use or an artistic showpiece. You’ll even get to take these home with you (:
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Shellfish licenses must be purchased prior to class, which can be done online through the Oregon Department of Fish and Wildlife.
