Still top of the glass
Newport Seafood & Wine Festival celebrates 49 years
For nearly half a century, the final full weekend of February in Newport has been defined by the scent of salt air, the steam of fresh chowder and the clinking of wine glasses. What began as a modest community gathering has grown into the Newport Seafood & Wine Festival, the Pacific Northwest’s premier coastal celebration. The festival will return for its 49th year this Thursday through Sunday, Feb. 19 through 22, on the Yaquina Bay near the former Rogue Ales Brewery.
The festival began with a simple but vital goal: boosting the local economy during the quiet winter months. In 1977, Newport Chamber President Bob Spangler and former Senator John Brenneman envisioned an event that would promote Newport’s thriving seafood industry while bringing much-needed visitor dollars to the Central Oregon Coast.
“This is also the biggest fundraiser of the year for our local nonprofits,” said Newport Chamber Executive Director Wayne Patterson.
The first festival took place at the Newport National Guard Armory. Though small, its promise was obvious. A year later, Mo’s Restaurant founder Mo Niemi helped transform the concept, adding 13 wineries, live music and arts and crafts booths. By 1980, attendance had surged past 8,000, forcing a move to the dry moorage building in South Beach.
Through the 1980s, the festival cemented its reputation as “The Original and Still the Best.” In 1987, organizers launched the Commercial Wine Competition, now the longest-running wine competition in the Northwest. Judged weeks before the festival, it guides visitors toward gold-medal selections from across the region.
An amateur wine competition, also judged prior to the festival, awards a hand-made, five-gallon French Oak barrel to the Best of Show.
“There are only two amateur wine competitions in the state,” Patterson said. “We are one of them.”
By the 1990s and early 2000s, the celebration had moved to its now-iconic tented home near the former Rogue Ales & Spirits brewery in South Beach. The event expanded to four days, beginning with Thursday’s beloved Locals’ Night. Longtime partnerships, including more than 17 years of presenting sponsorship from Chinook Winds Casino Resort, helped the festival welcome crowds that have grown to more than 25,000 each year.
Even with its growth, the festival continues to evolve. A recent standout addition is the Seafood Chowder Competition, introduced in 2024, where guests purchase tasting kits and vote for their favorites in a spirited People’s Choice contest.
“Last year, there were about 10,000 chowder tastings,” Patterson said. “We are also working on getting more celebrity judges. Mayor Jan Kaplan will be one of the judges this year.”
Sustainability is also front and center. A compost-focused mission reduces waste generated by more than 165 vendors. Premium experiences such as the Ruby Wine Club offer elevated options for enthusiasts, while lively gathering spots like the Music Tent and Beer Garden keep the celebration humming.
“We have lots of new music this year,” Patterson said. “And we are excited to have Pelican Brewing Company as our official brewery.”
This year the festival raises the bar — literally –—with the debut of the “Raw-some Bar,” a new destination devoted to impeccably fresh seafood.
Situated in the heart of the grounds, the bar will feature a rotating lineup of Pacific Northwest oysters served with house-made mignonette, cocktail sauce and fresh lemon.
A sparkling wine partnership with Varnum Vintners adds a “Bubbles Bar” component, pairing both traditional method and force-carbonated selections chosen to slice through brine and highlight the oysters’ natural sweetness.
Pelican Brewing Company brings its “Born at the Beach” spirit to the experience, rounding out a stop designed for both longtime oyster devotees and curious first-timers.
Fresh, focused and distinctly coastal, the Raw-some Bar is poised to become one of the most talked-about additions to the 49th annual celebration.
From its beginnings inside an armory to the sprawling event visitors know today, the Newport Seafood & Wine Festival remains a testament to what community vision can achieve — a gathering that honors the bounty of the sea and the excellence of Northwest wine.
This week’s festival runs from 5 to 8 pm on Thursday, noon to 8 pm on Friday, 10 am to 6 pm on Saturday and from 10 am to 4 pm on Sunday at 2126 SE Marine Science Drive. For more information, go to newportchamber.org.
Entertainment Schedule
Thursday, Feb. 19
5 to 7 pm - Beth Willis
7 to 8 pm - Seafood Chowder Judging
Friday, Feb. 20
Noon to 2 pm - Randy McCoy
2:45 to 4:45 pm - Sonny Hess
5:30 to 8 pm - Huckle Buck Highway
Saturday, Feb. 21
11 am to 1 pm - Whole Lotta Louis
1:30 to 2:30 pm - Hectic Week
3 to 4:30 pm - River Divide
4:30 to 7 pm - DJ Metal
Sunday, Feb. 22
10 to 11:30 am - Randy McCoy
Noon to 1:45 pm - Hectic Week