Month: December 2018

In pilaf, salmon, manicotti, kelp’s versatility impresses chefs

A small group of restaurant professionals gathered in the Sheraton hotel kitchen on Dec. 13 for an introduction to kelp cuisine from Jeff Trombetta, professor of culinary arts at Norwalk Community College. He’s been chopping, sautéing and consuming kelp for the past four to five years, developing recipes for what he believes could become chefs’ “new go-to vegetable.”

3 harbors, lobsters, shad and more in new Wrack Lines

The Fall/Winter 2018-19 issue of Wrack Lines tells about progress and setbacks of the last three decades on Long Island Sound, with stories on Norwalk, New Haven and Niantic harbors; the contrasting survival stories of the lobster and shad populations, along with some shad recipes; and winners of our 30th Anniversary photo contest. Send questions about the articles to “Ask Wrack Lines.”