A dish prepared with kelp at noah’s restaurant in Greenport on Friday evening. (Credit: Courtesy Rory MacNish/Cornell Cooperative Extension)
Making long, slippery ribbons of sugar kelp — a type of brown seaweed that grows wherever land and cold oceanic waters meet — taste delicious may sound like an uphill battle, but you’d never have guessed it from the buzz in the back room at Noah’s in Greenport last Friday evening.
There, 42 open-minded diners were primed to enjoy the first kelp harvest of Cornell Cooperative Extension Marine Program’s pilot Peconic Estuary Seaweed Aquaculture feasibility study, funded in part by Suffolk County and managed by Stephen Schott, marine botany/habitat restoration educator for CCE.(more…)
Sugar kelp, one of the most widely cultivated seaweeds in the world, could be a viable Long Island crop. (Credit: Courtesy)
It’s a nutritious and sustainable crop taken from our local waters, but you’ve likely never tasted it.
It’s kelp, and this ingredient will be featured at a tasting dinner prepared by chef Noah Schwartz at noah’s on Friday, June 23. A portion of proceeds will benefit Cornell Cooperative Extension Marine Program. (more…)
Bay scallops with pumpkin caponata, prosciutto and crumbled amaretti. (Credit: Caci North Fork)
Whether they’re seared, baked or sautéed, nothing beats a Peconic Bay scallop.
Following opening day yesterday, some North Fork restaurants have pulled out all the stops to showcase this sweet and nutty bivalve. While it wasn’t a great start to the season, you’ll find this shellfish on local restaurant menus until they are gone.
Here are three North Fork restaurants making dishes with the ultra-fresh seafood. Get them while they’re available. (more…)