Greenport’s First Annual Shellabration was a wonderful taste of Long Island. Local scallops, clams and oysters were expertly paired with local wines. This fine day benefited SPAT – (Southold Project in Aquaculture Training). A friend met us at Greenport Harbor Brewing Company, the start of the Shellabration Walk. For ten dollars we received our wristbands as well as tokens for the raw bar and a small glass of lager. We enjoyed a raw oyster and clam and a cooked scallop. These were provided fresh off the docks for this very occasion. I caught a glimpse of the oyster-man delivering a huge barrel. The whole day was an extravagance of super fresh shellfish and fine wine. At each restaurant that we stopped, we paid five dollars for a tapas plate and three dollars for a wine tasting.
We decided to avoid the lines and do the walk backwards. We ventured to the dockfront Restaurant Scrimshaw and enjoyed a fantastic cup of shellfish chowder perfectly paired with Shinn Estate Vineyard‘s Gewurztraminer. We were able to speak with chef Rosa Ross who was very concerned that we enjoyed the tasting. We certainly did! The chowder had a perfect consistency – not too thick or thin – and the shellfish and local potatoes popped in my mouth. We plan to enjoy a winter Saturday lunch at Scrimshaw in a few weeks….or maybe Christmas Eve.
We strolled over to Front Street and stepped into The Frisky Oyster. I’m so glad we did! Along with a crisp glass of Sparkling Point Cuvee Carnivale, we were treated to a trio of Oyster Friskafella (with garlic scented spinach, chipolte and parmigiano aioli), Peconic Bay Scallop (with spicy eggplant puree, baby bok choy and carrot emulsion) and a local clam fritter. The excellent use of spices set this place apart from the rest. I’ve been thinking about this trio ever since our visit.
Over at noah’s we discovered a huge, fun bar and chatted with some super fun patrons who turned out to be from our town! In between chatting, we tasted their four tapas selections and some fine wine from Castello di Borghese. We enjoyed six Peconic Bay Scallops on the Half Shell (with lemon oil and sea salt), three Pipes Cove Oysters (with lemon grass mignonette), three Baked Littleneck Clams (with pancetta, cocktail sauce and parmesan) and a nice portion of Local Bay Scallop Ceviche (with cucumbers, jalapeno, apples and citrus). All of the offerings were super with a brightness that I will remember for a long time.
I have been wanting to check out The Greenporter Hotel, so it was perfect timing to stop into Cuvee Seafood and Grille for some Shellabrating. We tried the cup of Hallock’s Bay New England-style clam chowder (with local potatoes and garden celery) and the “Shell” steak bruschetta au poivre. The food was tasty and unique. We were impressed. The Raphael Wines (Sauvignon Blanc, Rose of Merlot and Merlot) were generously poured and delicious. We spoke to the owner about staying for a long weekend this winter and now are looking forward to it.
We were running out of time so we strolled to our last stop the North Fork Oyster Company. On this day, we saved the best for last. That is quite a statement for a day full of sublime food and wine. We tried the NFOC Rockin Oysters (stuffed with spinach and blue cheese), NFOC Mussels (with fresh tomato and chiorizo) and Raw Bar tastes of scallop ceviche, raw oyster and a little neck clam. These amazing bites were perfectly paired with Macari Rose, Merlot and Chardonnay. The scallop ceviche was my favorite taste of the day. It was so good it made me want to cry.
We stepped out into the wintery early darkness and were lured into a cute boutique called Taste. I needed a wrap for my high school reunion and this turned out to be the perfect place. I asked for some fashion advice and received more than I expected. I am ready for my close-up!
Greenport, New York is a wonderful maritime town that never fails to make us happy. It was nice to stroll around town taking in the colorful holiday lights and walking off some of our extravagances.
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