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.
Cornell staffers recently harvested their first kelp crop through the organization’s pilot Peconic Estuary Seaweed Aquaculture Feasibility Study. Cornell’s pilot project tests the growth of seaweed at six sites across the Peconic Estuary, from the mouth of Flanders Bay to Gardiners Bay, and will conduct market analysis of the potential culinary, agricultural and cosmetic uses of kelp.
The dinner will explore kelp as an ingredient in fine dining.
Though regional cash crops are typically cultivated on land, aquaculturists are pushing state and county lawmakers to permit the growing and selling of sugar kelp, or seaweed. They say the salty yet sweet leafy sea vegetable could benefit the economy and the environment, and even put baymen back to work at a time when making a living on the water is becoming increasingly difficult.
Growing kelp for market production has been popular in countries like China. It was also grown successfully recently in Connecticut waters.
Friday’s event will also feature work from artist Kara Hoblin‘s Sea Something, Save Something marine-themed exhibition. Artwork will be on view in the dining room during the dinner and listed for sale, with a portion of proceeds supporting Cornell.
Each course will be paired with a wine from Castello di Borghese Vineyard in Cutchogue, which recently released a wine in partnership with Cornell.
Tickets are $85 each and can be purchased here. Advanced reservations are recommended. The dinner runs from 7 p.m. until 10 p.m.
Noah’s is located at 136 Front St., Greenport