Piscataqua Oysterpalooza 2015
Coastal Conservation Association of NH
Location: Red Hook Brewery, Portsmouth, NH
Date: Friday, September 11, 2015
Time: 5 – 9pm
Admission: $5, under 12 free
NH Community Seafood, a community supported fishery, is now offering shares in their next session, from August 24th to October 4th:
We are a Community Supported Fishery, like a CSA, but for seafood. We offer fresh and local seafood caught in NH or the Gulf of Maine every week, you prepay and we deliver! We fillet the fish and deliver it right to your town! We also have Member Only Add Ons like Lobster Ravioli and NH grown oysters available!
~ Our Sessions run for 6 weeks, with a one week break in between
~ We are in our Third Session for 2015, it runs from August 24-October 4
~ If you are going away, you can HOLD your share and DOUBLE UP another week up to 3 weeks within the 6 week session
~ Our fish is local, sustainably fished, fresh off the boat to your plate and by buying through our Cooperative, you directly support and help local NH Fishermen maintain their dying livelihood!
Sign up today, the new Session starts AUGUST 24!
Thanks for you interest, we are helping our local Seacoast Fishing Community, in dire need, one pound at a time!!
The brain child of Chef Evan Mallett of Black Trumpet Bistro and sponsored by the Shoals Marine Laboratory, this weekend getaway is not to be missed! From Friday, August 28th to Sunday, August 30th, Take a Bite out of Appledore: An Eco-culinary Island Retreat will bring together ecologists and chefs to interpret the many natural gifts the Isles of Shoals have to offer:
Take a Bite out of Appledore: An Eco-culinary Island Retreat
Shoals Marine Laboratory
Location: Appledore Island, Isles of Shoals
Friday, August 28 – Sunday, August 30, 2015
Ten miles off the New Hampshire coast, the Isles of Shoals have always embodied both opportunity and sense of place. From the cod fishermen of the early 1600’s to the glamorous Appledore House of the nineteenth century to today’s world-class Shoals Marine Lab, Appledore Island in particular has played host to people with a deep connection to their food and the natural world. In this unique retreat, we bring together ecologists and chefs to interpret the many natural gifts the Isles of Shoals have to offer. Come as an individual or as a group to learn about the importance of sense of place, while also protecting a vital resource. And bring your appetite for food and knowledge!
Total cost: $630/person (double occupancy). Includes room and all meals, snacks and beverages, all program activities, and round-trip boat fare between Portsmouth, NH and Appledore Island. A portion of the proceeds will help support the Chef’s Collaborative of New Hampshire.
For more information: http://www.sml.cornell.edu/sml_culinary.html
NH Community Seafood’s CSF Manager has put out the call for volunteers. Their needs are varied (read: there’s something for everyone interested!). If you want to learn more about our local fisheries, please be in touch with Andrea Tomlinson at firstname.lastname@example.org
Some of the possible work:
Putting labels on bags (500 used per week)
Assistance with member management using Small Farm Central website
Flyering to promote increased membership in NH Community Seafood
Social media support
Press release creation and processing
Sensational Sea Vegetables
Carol Steingart, Wells-Ogunquit Adult Community Education
Venue: Wells High School, 200 Sanford Rd, Wells, ME
Date: Thursday, March 26, 2015
Time: 6 – 8:30 pm
Join Coastal Carol of Coast Encounters for a delightful culinary journey to the world of sea vegetables. Learn the many nutritional benefits of sea vegetables and the simple methods of preparation to incorporate them into your diet. Carol is a marine educator with over 15 years’ experience educating people of all ages about “life between the tides.” She has made these ancient plants of the sea a regular part of her diet. Find out why and enjoy tasting each of the recipes she prepares. Menu includes: hummus dip and cucumber salad with dulse, DLT sandwich, pinto bean soup with digitata, wild rice pilaf with arame, lemon pudding with agar agar.
For more information: https://maineadulted.coursestorm.com/wells-ogunquit/course/sensational-sea-vegetables
From Scratch: Maine Seafood and Edible Seaweed
University of Maine Cooperative Extension Cumberland County
Venue: 75 Clearwater Dr, Suite 104, Falmouth, ME
Date: Saturday, February 21, 2015
Time: 10am – 1pm
University of Maine Cooperative Extension in Cumberland County announces a new series called “From Scratch: Your Maine Kitchen” offered on Saturdays, 10 a.m. – 1 p.m. monthly between Nov. 2014 – Oct. 2015. A unique taste of Maine from a variety of local food sources to excite your appetite.
Chef Barton Seaver, a National Geographic Fellow, chef and author is one of three experts slated to talk about Maine seafood and edible seaweed at the University of Maine Cooperative Extension event Feb. 21 in Falmouth. Hillary Krapf founder of the 2014 Maine Seafood Festival will demonstrate how to incorporate seaweed into soups and salads. Sarah Redmond of Maine Sea Grant College Program at the University of Maine will discuss when each seafood is in season, where it is fished and what to look for when choosing, buying and preparing it.
For more information: http://umaine.edu/cumberland/programs/from-scratch-your-maine-kitchen/
The University of New Hampshire will host a Sustainable Seafood Dinner Wednesday, April 16, 2014, in the Holloway Commons dining hall. The dinner, from 4:30 to 9:30 p.m., will highlight New England seafood and New England’s fishing community. The dinner is free to anyone with a UNH dining plan and open to the public for a charge ($22.95 for adults; $11.50 for children under the age of 10).
On the menu will be hake, scallops, lobster dishes, and oysters from regional waters. Dishes like skate wing tacos, seafood ceviche, and locally grown kelp will highlight efforts to alleviate pressure on overfished species by introducing diners to underloved but abundant New England seafood.
The dinner is part of a six-week pilot to source more regional seafood at UNH dining halls. UNH Dining is working with Red’s Best, a Boston-based seafood processor to bring more regionally caught seafood to the dining halls. [Red’s Best currently sources much of their seafood from Massachusetts based fishermen.]
“It’s been great working with UNH Dining Services,” says Spencer Montgomery ‘14, a nutritional sciences major at UNH and an organizer of UNH’s Slow Fish campaign, which builds upon the principals of Slow Food. “As one of the largest food purchasers in the state, this commitment from UNH could help revitalize conditions for the local fleet.”
The pilot and dinner represent a collaboration between UNH Dining, Slow Food UNH, the Sustainability Institute, NH Sea Grant, and the Northwest Atlantic Marine Alliance to increase local seafood availability in the dining halls. UNH has a strong commitment to sustainable food system: UNH Dining signed the international Slow Food Principles in 2006, the student Organic Garden Club grows produce for the dining halls, and on-campus eateries source greens and other vegetables produced as part of the sustainable agriculture curriculum. Learn more at sustainableunh.unh.edu.
Photo courtesy of NH Sea Grant
The Chefs Collaborative Trash Fish Dinner series is coming to southern New Hampshire on Sunday, February 9th — join chefs from around the Seacoast area of New Hampshire and Southern Maine for cocktails and a delicious multi-course dinner featuring local seafood you may never have even heard of!
Trash Fish Dinner
7th Settlement Brewery, Washington St, Dover, NH
Sunday, February 9, 2014
Appetizers and cocktails to begin at 5 pm
Dinner to be served at 6 pm
Building on the success of the original Trash Fish Dinner in Boston, Chefs Collaborative Locals have been hosting Trash Fish Dinners around the country over the last year with the urgent mission of educating consumers about our imperiled fisheries. By featuring so-called “trash fish” on the menu, this event illuminates the need to create a market for underfished species so the overfished species populations have a chance at survival beyond our lifetimes.
• Evan Mallett, Black Trumpet (Chefs Collaborative Board Member)
• Rob Martin, The Oaks (Chefs Collaborative New Hampshire Local Leader)
• Mark Segal, Demeters Steakhouse (Chefs Collaborative New Hampshire Local Leader)
• Evan Hennessey, Stages at One Washington
• Jennifer Woods, Lil’s Cafe
• Brendan Vesey, Street
• Matt Provencher, Martingale Wharf
• Brent Hazelbaker, 7th Settlement
• Ian Thomas, The District
• Justin Walker, Earth
• Mariah Maher, Beach Pea Baking Co.
$85 per person, wine and beer included with ticket price, cash bar for liquor.
For more information: www.chefscollaborative.org
Celebrating 400 Years of Local Seafood — Delicious, fun, and local!
The 5th Annual Fish and Lobster Festival is back and better than ever! Walk the decks of a local fishing boat, taste freshly-landed local seafood prepared by Seacoast chefs, learn to identify and prepare local fish, watch an on-location Seafood Throwdown cook-off competition, investigate the Gulf of Maine ecosystem, sing a song and hear a tale or two.
Along the historic waterfront in Prescott Park, right beside the NH commercial fishing pier, it’s a great event for all ages with games, live music, demos, foul-weather gear, a fish relay race, trap building, fish printing, touch tanks, and so much more.
The Festival raises awareness of the importance of local fishing industry, supports our fantastic community businesses, and features the many ways to enjoy all of the local species that live in New England. This unique event is from 12-4 pm, and is FREE for everyone who’d like to attend.
For more information: www.prescottpark.org
NH Seafood is teaming up with Moxy for a softshell lobster dinner on Monday, Aug. 26th in downtown Portsmouth, NH. This event is intended to promote softshell lobsters and the NH Lobster Bands Project for marine debris removal efforts. Tickets cost $30 for a five-course, all-lobster meal caught by N.H. lobstermen. Please call 603.319.8178 to reserve your spot today.