Slow Food Martha’s Vineyard and Shellfish Group serve up seaweed

Kathy Rose made up her plate of seaweed concoctions at the Beach Plum Inn. — Photo by Lynn Christoffers

On Thursday, Oct. 11, Slow Food Martha’s Vineyard and the Martha’s Vineyard Shellfish Group hosted An Evening Dedicated to Seaweed, the New/Old Vegetable, at the Beach Plum Inn in Chilmark.

The event was sold out: the 91 people who attended tried oysters on the half shell with spicy seaweed salsa, smoky seafood and seaweed chowder, seaweed linguini with little necks, seaweed salad, and fruits of the sea cake with cream cheese citrus frosting, all made by Jan Buhrman and Aaron Oster of Kitchen Porch. The M.V. Shellfish group supplied the oysters, littlenecks, and seaweed, and there was even art: Kathy Poehler, a seaweed artist, provided seaweed decor on the walls.

Following dinner, Paul Dobbins of Ocean Approved cultured seaweeds in Maine gave a presentation.

Keeping Slow Food tradition, it was a zero-waste event: attendees were asked to bring their own place settings, and everything that wasn’t reusable was recycled. The oyster shells were gathered and will go into Tisbury Great Pond for the shell recycling project.

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Correction: An earlier version of this story failed to credit seaweed artist Kathy Poehler for the decor.