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
Click here for a more complete list of restaurants serving Monterey Bay Seaweeds



Bring a new dimension to the bar menu by incorporating Monterey Bay Seaweeds into either tried and true favorites or brand new cocktail creations. Infuse fresh, raw sea lettuce overnight in either gin or vodka for a light green Monterey Bay Martini, enhance a traditional Blood Mary by adding a hearty dose of umami with a splash of dulse broth, or create a flight of Dockside Shots by adding seaweeds to each glass. Whatever the style,  seaweeds are perfect for the kitchen and the bar.


Special Bar Notes:

  • Fresh, raw green sea lettuce will lightly color a clear spirit if left to infuse overnight. Perfect for a Monterey Bay Martini!
  • Fresh ogo seaweed turns from a dark burgundy color to a bright orange when submerged in alcohol. It happens quickly and is beautiful! 
  • Ooh Mommy Bloody Mary is a perfect brunch offering with a side dish of crispy fried dulse. Salty and bacon-like, fried dulse is the perfect bar snack!