kelp

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

a chef tastes kelp
Juliet Wong, convention services manager at the Sheraton, samples one of the kelp dishes.

Story and photos by Judy Benson

After tasting rice pilaf with carrots, peppers and kelp, grilled shrimp wrapped in kelp leaves, baked salmon topped with leeks and kelp and manicotti stuffed with mushrooms and kelp, restaurant owner Chris Szewczyk is eager to incorporate the Connecticut-grown seaweed into his menu.

“It’s an exciting product,” said Szewczyk, owner of Taino Smokehouse in Middletown.

Standing nearby in the kitchen of the Sheraton Hartford South in Rocky Hill was Lydell Carter, sous-chef at the hotel restaurant. Between forkfuls of the various dishes, Carter said he, too, is a convert to the possibilities of cooking with kelp.

“I definitely see it’s very versatile,” he said. “I really liked it with the shrimp.  I like the flavor profile and the texture.”

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Originally posted on the Connecticut Sea Grant website.