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Shellabration once again drew hundreds of shellfish lovers and local beer and wine enthusiasts to Greenport Village on Saturday and Sunday.
The two-day festival, now in its eighth year, invited participants to enjoy $5 small shellfish plates paired with $3 sips of Long Island wine or beer with the purchase of a bracelet.
Proceeds benefit Cornell’s Back to the Bays Initiative as well as the Southold Project in Aquaculture Training (SPAT), a Cornell Cooperative Extension program that encourages locals to grow shellfish.
See more photos from Elizabeth Wagner below.
Noah’s chef Noah Schwartz with his Shellabration selection: Peconic Gold oysters (on the half shell with lemongrass mignonette), baked local clams (cocktail sauce, parmesan, parsley), and local sea scallop ceviche (cucumbers, jalapenos, cilantro) paired with Bedell Cellars 2018 chardonnay or 2017 cabernet franc.Guests check into the 8th Annual Greenport Shellabration outside Greenport Harbor Brewing Company.Pouring at Greenport Harbor Brewing Co.Shellabrating at Greenport Harbor Brewing Co.: Tom O’Leary of East Marion, Cindy Agosta of East Marion, Mattituck’s Brian Burke, Carrie Burke and Kaitlyn Burke, and Melanie Douglass of Orient Point with Kate Murphy of Greenport.Cornell Cooperative Extension’s Chris Pickerell of Southold (Marine Program Director), Kimberly Barbour of Hampton Bays (Marine Program Outreach Manager/Senior Resource Educator), and Alexandra Stevens of Port Jefferson (Marine Educator).Little Creek’s oysters on the half shell with Borghese’s Rosé for the Bays.The 8th Annual Shellabration welcome packet.NYC’s Kathleen Bresnan and Cutchogue’s Cynthia Crowley at Agave Grill & Cantina.Green Hill Kitchen’s Aterahme Lawrence of Greenport with their local clam & smoked fish chowder and grilled garlic shrimp (paired with Macari wine).Ellen’s on Front chef, Jennie Werts, pan sears scallops in the kitchen.Andy’s fried oysters and New England clam chowder (paired with McCall Rosé, Sauvignon Blanc, and Cabernet Franc).Andy’s Casey Gelderman of Southold, James Duffy of Southold and Gabrielle Toussaint of Greenport.Whiskey Wind Tavern’s baked stuffed clams (paired with beer from Long Ireland Brewing Co.)The crowd at Kate’s Cheese Co.At Kate’s Cheese Co.Kate’s Cheese Co. co-owners Kate McDowell of Southold and Devin Hardman of Syosset with their lobster grilled cheese.Frisky Oyster owner/chef Robby Beaver of Riverhead.Inside Lucharitos.Lucharitos GM and partner Kevin Sage of Greenport with manager Sterling Smiley and the chef’s creation (shrimp and scallop ceviche over housemade chips) and Greenport Harbor Brewing Co.’s “Lucha Lager.”Claudio’s General Manager/Event Director Lara Pizzanelli of East Hampton with their Bridge Lane rosé with seafood salad (shrimp, calamari, clams, mussels, scallops, celery, basil, EVOO, lemon zest).Southold’s Michael and Nancy Shenker with Raffaela and David Siskind at American Beech.The crowd enjoys dinner at American Beech.American Beech’s Alex Vinash and Brent Pelton.American Beech’s clam risotto paired with American Beech Rosé by Macari Vineyards.Black Llama’s butternut squash eggnog with rye whiskey and gingerbread paired with Oyster Pond oysters.Steven Schnee of Founders Oyster Farm in Southold shucks at First & South.First & South’s owner/operator Sarah Phillips of Greenport with lead server Jacqueline Ruggles of Southold.Basso’s Mike Golis of Peconic with Raquel Castro of Laurel.
