Jump to content

Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the society.


Seaside Foraging


  • Please log in to reply
1 reply to this topic

#1 johnnyd

  • participating member
  • 2,326 posts
  • Location:Portland, ME

Posted 03 June 2013 - 08:21 AM

Chef Andrew Taylor takes his forays into the Cascades to a new level as chef/owner of Eventide Oyster Co. in Portland, Maine.


Writer Sharon Kitchens joins him and co-owners Arlin Smith and Chef Mike Wiley in a skiff around the shoreline and come back loaded with interesting stuff:






Peak foraging season runs mid June to end of July here in the Northestern USA

"I took the habit of asking Pierre to bring me whatever looks good today and he would bring out the most wonderful things," - bleudauvergne

foodblogs: Dining Downeast I - Dining Downeast II
Portland Food Map.com

#2 janeer

  • participating member
  • 1,255 posts

Posted 04 June 2013 - 07:34 PM

and to my mind, the best foraging of all (aside from the shellfish) is end of summer, for rose hips along the edge of the shore.

Also tagged with one or more of these keywords: Reference