Wine-d up in Newport
Raise a glass at the Newport Seafood & Wine Festival
Every year, thousands of fans eagerly await the return of the Newport Seafood & Wine Festival, which celebrates its 47th year on the Central Oregon Coast this weekend.
The festival attracts foodies and wine aficionados from throughout the Northwest and beyond. It brings together Pacific Northwest wineries, locally harvested seafood and artisans of multiple mediums in a four-day extravaganza. There are also the popular commercial and amateur wine competitions where vineyards of all sizes present their finest varietals.
As one of the coast’s most popular events, the festival continues to evolve.
“Based on feedback, we’re actually going to increase the amount of seafood at this year’s festival,” Newport Chamber Marketing Manager Lauren Pahl said. “We’re also going to have a bigger tent.”
Chamber staff are also excited about a new feature this year, the juried chowder competition.
“We’re going to have real chefs coming in to judge the contest,” Pahl said. “We’re expecting some high-quality chowder entries.”
The fun begins on Thursday, Feb. 22, and runs through Sunday, Feb. 25. Located in a tented venue adjacent to Rogue Brewery, the Newport event is one of the largest seafood and wine festivals in the country, billed as “The Original and Still the Best.”
The festival offers a different experience on each of the four days. Thursday is informally called “locals’ night” and draws coastal residents who appreciate a more intimate experience. Running from 5 to 9 pm, it gives the opportunity for guests to connect with vendors, visit with friends and neighbors in a low-key atmosphere.
Friday brings a heightened level of excitement as demonstrations, wine talks, specialty foods and tastings filling the festival from noon to 8 pm. Acoustic music will be featured on the center stage providing an ambiance without overtaking the conversations between vendors and their customers. While every hour offers a unique experience, festival organizers say Friday’s biggest draw is from 4 to 6 pm.
On Saturday, the festival runs from 10 am to 6 pm. On Sunday, the final day of the event, the doors are open from 10 am to 4 pm.
Music will be provided throughout the festival by Curtis Salgado, Sonny Hess, Ty Curtis and more.
“Another thing that will be new for this year is that we’re going to match the energy of the music to the feel of the festival,” Pahl said. “Like Thursday, since it is more of a locals’ day and the festival is still warming up, the music acts will be more mellow. Then we will ramp up the energy on Friday and Saturday then mellow out again for Sunday.”
Approximately 150 vendors create a warm and welcoming atmosphere, showcasing their wines, local seafood and art.
A smorgasbord of food options features the Pacific Northwest’s freshest bounty. Dungeness crab cocktails, crab melts, oyster shooters, sushi, chowders, grilled shrimp and seafood bisque are a few offerings, in addition to Mexican-style and barbecued seafoods. Roam through the booths and discover candies, baked goods, sweets, nuts, textiles and clothing.
One of the biggest draws is the commercial wine competition featuring large to boutique vineyards. The 2024 festival will showcase more than 50 vineyards from all parts of the Pacific Northwest. The winning wineries are published in the festival’s official guide, with awards given in gold, silver and bronze categories, in addition to a Best in Show.
While event parking is available for $5, a citywide shuttle bus will make an hourly loop from the major area hotels, extending geographically from Pacific Shores to South Beach. Taxicabs and Uber are also available.
Single-day ticket prices for the 21-and-over event are $20 for Thursday, $26 for Friday, $32 for Saturday and $12 for Sunday. Saturday admission is by e-ticket only although at 1 pm the gate will open for general admission depending on capacity. Tickets can also be purchased in three- and four-day bundles. VIP tickets include access to the VIP hospitality suite for $150. Tickets can be purchased at the gate or, as Pahl recommends, in advance online.
For more information, go to www.seafoodandwine.com or call 541-265-8801.