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Seaweed dinner – from first course to last

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    Seaweed dinner – from first course to last - Shawn Patrick Ouellette/Staff Photographer | of | Share this photo

    An Arugula, Mint, Apple and Seagreens Salad was one of the courses served at Food Editor Peggy Grodinsky's dinner featuring all things seaweed.

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    Seaweed dinner – from first course to last - Shawn Patrick Ouellette/Staff Photographer | of | Share this photo

    Seaweed dinner guests including, left to right, Press Herald Food Writer Meredith Goad, Jacob Jordan of Cape Elizabeth, Jack O'Kelly of Cape Elizabeth and MJ Crace of Wells.

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    Seaweed dinner – from first course to last - Shawn Patrick Ouellette/Staff Photographer | of | Share this photo

    Lorelle Courtois of Portland tastes lasagna made with seaweed.

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    Seaweed dinner – from first course to last - Shawn Patrick Ouellette/Staff Photographer | of | Share this photo

    The lasagna recipe called for rehydrated kelp cut into strips. The dish was one of the hits of the dinner but tasters thought the strips could have been cut thinner.

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    Seaweed dinner – from first course to last - Shawn Patrick Ouellette/Staff Photographer | of | Share this photo

    Atsuko Fujimoto of Standish serves Arugula, Mint, Apple and Seagreens Salad made from the recipe included in “Superfood Seagreens: A Guide to Cooking with Power-Packed Seaweed,” by Barton Seaver.

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    Seaweed dinner – from first course to last - Shawn Patrick Ouellette/Staff Photographer | of | Share this photo

    Chocolate cake made with seagreens was the night's dessert.

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    Seaweed dinner – from first course to last - Shawn Patrick Ouellette/Staff Photographer | of | Share this photo

    Fujimoto of Standish tastes Wellness Tea – kombu steeped in water with maple syrup, lemon and cinnamon.

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