Monterey Bay Seaweeds cultivates west coast dulse, sea lettuce and ogo, which are all delicious additions to bar menus, culinary preparations as well as desserts. While chefs can experiment with taste, texture and colors, innovative bartenders are diving into infusions, elixirs and broths bringing unexpected dimensions to classic cocktails. Pastry chefs are exploring sweet and savory offerings while using the seaweed to bring out other flavors, harnessing the umami qualities as well as the power of seaweed in emulsions, creams and baked goods.
Though seaweeds have been harvested and used as food for thousands of years they have all but been forgotten when it comes to the current culinary landscape. Now, with a ready supply of fresh, raw seaweeds from Monterey Bay, chefs are re-discovering this incredibly diverse ingredient. Seaweed is back in the kitchen.
Incredibly creative chefs across California have started putting Monterey Bay Seaweeds on their menus. We love seeing what they do and sharing ideas. Here are some of the amazing dishes chefs have come up with using seaweed as a prominent ingredient. Sometimes, chefs call it sea vegetables, sea salad, native kelps or just simply seaweed when putting it on their menus. Regardless, we take our hats off to all of these chefs who are having so much fun with this brand-new, age-old ingredient.
Spring tidal pool with shellfish, mushroom and seaweed at Manresa
La Bomba sushi roll with hamachi, spicy tuna, jalepeno, cucumber and ogo at Roys
California abalone & seaweed salad at Ristorante Avanti
Ogo caesar salad with white anchovies, mustard frills, parmigiano reggiano at ogo at Preux & Proper
Oysters on the half shell are paired with our seaweed at Basil
Local red ogo served with Monterey Red Abalone Scaloppine at Schooner's
