FEATURING KELP DREDGED COD SAUTE, KELP AND MUSHROOM RAGOUT,
& KELP AND MUSHROOM DASHI
Is kelp the new kale? JP Vellotti of East Coast Kelp Farms teams up with Chef Jeff Trombetta, Culinary Professor of Norwalk Community College to discuss kelping today! Kelp is a sea vegetable that is versatile, tasty, local and sustainable. Sea vegetables are trending in the restaurant sector and will continue to do so and offer many menu innovation opportunities. Chef Jeff, responsible for recipe development with respect to Kelp and JP who grows kelp will take you through the stages of kelp growing from seed thru harvest, how to market this resourceful vegetable, and ways kelp can be used. Chef Jeff makes kelp pizza, kelp sliders, kelp mignonette sauce, kelp bread, kelp chili, etc. Join us at Center Stage for a unique demonstration and education on kelp. Chef Jeff will demonstrate a signature dish for you to try to entice your interest! Please, no more dried kelp! Fresh frozen is where the best neutral, clean tasting kelp is to be experienced.