It’s A Shellabration

The weekend of December 7 and 8, from noon to 4 PM, Greenport Village restaurants will open their doors to a communal dining experience in a Shellabration. The eighth annual event gives locals and visitors alike a taste of 18 restaurants in the village where foodies can enjoy local shellfish, wine, and beer all within a walkable distance of each other.

Proceeds will support the Cornell Cooperative Extension Marine Program’s shellfish restoration and stewardship projects, specifically the Back to the Bays Initiative and the Suffolk Project in Aquaculture Training program. The Marine Program started up in 1985 and has since gained both a national and international reputation for its work protecting local waters and providing a livable, safe environment for marine life. Through Back to the Bays, community members of all ages and professional backgrounds with the shared interest of a healthier aquatic environment are linked to a project or volunteer opportunity.

The SPAT program encourages volunteers to seed the bays by growing minuscule shellfish (like oysters) in a safe zone away from natural predators so that they can reach adult size and spawn and settle into local waters. SPAT holds monthly workshops where the needed tools and seeds are provided. Members are also able to keep their oysters if they choose, as long as they don’t sell them. Currently, more than 1000 participants are involved.

As far as the Shellabration, “We have an amazing line up of restaurants participating this year. We’re excited to feature numerous Shellabration newcomers including PORT, Claudio’s, and Ellen’s on Front, along with many returning favorites,” said Kimberly Barbour, outreach manager for the CCE Marine Program.

Participating restaurants include American Beech, Andy’s, Claudio’s, Ellen’s On Front, First and South, The Frisky Oyster, Green Hill Kitchen, Cuveé Restaurant at The Greenporter Hotel, Industry Standard, Kate’s Cheese Co., Little Creek Oysters, Lucharitos, The Merchant’s Wife at the Menhaden Hotel, noah’s, PORT, Stirling Sake, and Whiskey Wind Tavern.

Wines will be from Bedell, Croteaux Vineyard, Jamesport, Lenz Winery, Macari Vineyards, McCall, Raphael Winery, and Sparkling Pointe Vineyards, with beers from Greenport Harbor Brewing and Long Ireland Brewing companies.

Each restaurant will offer $5 small plates of a shellfish dish of their choosing and pair it with a $3 pour of local wine or beer. As the food and drinks continue on, local shops will have special pricing on merchandise and goods for Shellabration participants.

The much-anticipated event sells out every year. Advance wristbands are $30 for the entire weekend or $20 for Sunday only. Wristband packages will be given at pick up locations with a complimentary first pairing of oysters and craft beverage provided by Greenport Harbor Brewing Company and Borghese Vineyard.

For tickets and tasting information, visit www.shellabration.li.

nicole@indyeastend.com