Join us as Chef Noah Schwartz takes us on a culinary adventure to explore one of the most nutritionally valuable, sustainable ingredients our local waters provides for us: Kelp!
Cornell Cooperative Extension’s Marine Program is currently working on a study* to determine the feasibility of establishing a kelp aquaculture industry right here on Long Island. Our pilot project consists of testing the growth of seaweed at 6 sites across the Peconic Estuary, from the mouth of Flanders Bay to Gardiners Bay, and conducting a market anaylsis exploring the potential culinary, agricultural and cosmetic uses of kelp. This work could lead to an entirely new industry that produces a sustainable commodity, while cleaning our local waters. Chef Noah will be helping us explore the culinary applications of this superfood from the sea during our Kelp Tasting Dinner which will also feature Castello Di Borghese wine pairings.
This event will also feature a mini installation of Kara Hoblin’s Sea Something Save Something marine themed art exhibition. Artwork will be on view in the dining room during the Kelp Tasting Dinner and listed for sale, with a portion of proceeds supporting the work of CCE Marine Program.
*The study referenced above is funded by Suffolk County Water Quality Protection and Restoration Program and Land Stewardship Initiative.