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An Arugula, Mint, Apple and Seagreens Salad was one of the courses served at Food Editor Peggy Grodinsky's dinner featuring all things seaweed. Shawn Patrick Ouellette/Staff Photographer
Seaweed dinner – from first course to last -
Shawn Patrick Ouellette/Staff Photographer |
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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 |
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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 |
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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 |
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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 |
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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 |
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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 |
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Fujimoto of Standish tastes Wellness Tea – kombu steeped in water with maple syrup, lemon and cinnamon.