Greenport Shellabration is back for its 11th year on Saturday, December 3 and Sunday, December 4 from Noon to 4 p.m. This year, the event is back to the full 1,500 “Shellabrant” capacity.
The annual culinary event, which benefits the Cornell Cooperative Extension Marine Program’s SPAT Program and Back to the Bays Initiative, offers participants food and drink tastings from many of Greenport’s restaurants with a focus on celebrating local shellfish.
At Demarchelier Bistro Shellabration participants can expect to dine on Tahitian scallop tartar. “Tahiti is a French territory, so we’ll be doing our take on crudo. Coconut milk and pineapple compliment the scallops beautifully,” Emily Demarchelier told us.
Other restaurants that are participating this year include Stirling Sake, Bistro, Pearl Restaurant, American Beech, Anker Restaurant, The Frisky Oyster, and more.
Chef Will Horowitz of Anker Restaurant, Alpina, and Green Hill Kitchen shared that at Anker Restaurant chef Diego Garcia will be serving up “Old School Oyster Pies” with Peeko oysters baked in the shell with puff pastry, roasted leeks, caramelized cream and preserved lemon.
“We love Shellabration so much and what it represents. I think we just really wanted to do something that harks to some of the older traditions and history here, while also having some fun,” Horowitz told us.
Proceeds from the event benefit the SPAT Program, which teaches individuals how to grow shellfish, as well as the Back to the Bays Initiative, which aims to restore and preserve local waters through various programs.
Wristbands cost $35 for the weekend and $25 for Sunday only. Small plates, featuring local shellfish from area restaurants, are $8, and tasting pours are $5.
Click here to purchase your wristband and for sponsorship information.
