Culinary Demonstration with Chef Jeff Trombetta and JP Vellotti

A CULINARY DEMONSTRATION WITH CHEF JEFF TROMBETTA AND JP VELLOTTI

FEATURING KELP DREDGED COD SAUTE, KELP AND MUSHROOM RAGUT,
& KELP AND MUSHROOM DASHI
MONDAY, MARCH 4, 2019, 10:30 AM - 11:30 AM, CENTER STAGE 

 Is kelp the new kale? JP Vellotti of East Coast Kelp Farms teams up with Chef Jeff Trombetta, Culinary Professor of Norwalk Community College to discuss kelping today! Kelp is a sea vegetable that is versatile, tasty, local and sustainable. Sea vegetables are trending in the restaurant sector and will continue to do so and offer many menu innovation opportunities. Chef Jeff, responsible for recipe development with respect to Kelp and JP who grows kelp will take you through the stages of kelp growing from seed thru harvest, how to market this resourceful vegetable, and ways kelp can be used. Chef Jeff makes kelp pizza, kelp sliders, kelp mignonette sauce, kelp bread, kelp chili, etc. Join us at Center Stage for a unique demonstration and education on kelp. Chef Jeff will demonstrate a signature dish for you to try to entice your interest! Please, no more dried kelp! Fresh frozen is where the best neutral, clean tasting kelp is to be experienced.

About Jeff Trombetta

About Jeff Trombetta

CHEF AND PROFESSOR, NORWALK COMMUNITY COLLEGE  

Professor Trombetta has been teaching at Norwalk Community College since 1999. Prior to that he was the Executive Chef of Yale Dining Services. He’s established a study abroad program with the Academia de Toulouse where NCC students study and work one semester at the Lycée des Métiers de l'Hôtellerie et du Tourisme d'Occitanie.  Chef Trombetta has worked in Country Clubs and restaurants in NYC, Dallas, Montpelier-VT,  LA, San Francisco, Jacksonville-FL, Winston-Salem-NC. In 2014 Professor Trombetta met Dr. Charles Yarish (UConn Marine Science) where Dr. Yarish proposed to Trombetta the idea that he teaches culinary applications of Yarish’s Long Island Sound sugar kelp with his NCC students. Since then, Trombetta and NCC became HACCP certified in processing, packaging kelp for East Coast Kelp Farm. He has run 2 recipe development classes and 3 processing/packaging classes with respect to Kelp. Jeff is writing a book on culinary applications of kelp. “This new found Sea Vegetable is about as exciting as it gets in the culinary world”, he touts!

About JP Vellotti

PRESIDENT, EAST COAST KELP FARMS 

John Paul Vellotti has been in the shellfish business ever since he was old enough to work, primarily oyster farming but all facets of shellfish. Since UConn Aqua Marine Science started the development of kelp spore hatcheries, Vellotti decided to branch off of Copp Island Oysters in Norwalk starting his own kelp farms. Since then, he has been successfully producing kelp for 2-3 years now, conferring with colleagues and distributors, opening up markets and preparing for distribution. The Sea is my life and Kelp is the new hot trend that extends my livelihood into today's world of food.

About JP Vellotti