Sugar kelp, a sustainable CT product, finds its way to restaurant plates - and local beer
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Kelp farmers Suzie Flores of Stonington Kelp Co., pictured, and Jonathan McGee of New England Sea Farms in Guilford formed the Sugar Kelp Collective.Courtesy of Elizabeth EllenwoodShow MoreShow Less
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Oyster Club’s dish of kelp bucatini with sugar kelp aioli and grated soy-cured halibut.Courtesy of Idlewild Photo Co.Show MoreShow Less
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At The Essex in Centerbrook, chef Colt Taylor will offer an al pastor-style roasted Ora King salmon, served with heirloom corn hominy “risotto” with sugar kelp, cucumber avocado and salsa verde kelp emulsion finished with a crispy sugar kelp soufflé.Courtesy of Colt TaylorShow MoreShow Less
Sugar kelp, a sustainable CT product, finds its way to restaurant plates
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Sugar kelp, a sustainable CT product, finds its way to restaurant plates
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Sugar kelp, a sustainable CT product, finds its way to restaurant plates
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