Monterey Bay Seaweeds cultivates West Coast dulse, sea lettuce, and ogo, all versatile and delicious additions to bar menus, culinary preparations, and desserts. The possibilities are endless as chefs can experiment with taste, texture, and colors, while innovative bartenders dive into infusions, elixirs, and broths, bringing unexpected dimensions to classic cocktails. Pastry chefs are exploring sweet and savory offerings, using seaweed to bring out other flavors, harnessing the umami qualities and 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 in the current culinary landscape. Now, with a ready supply of fresh, raw seaweeds from Monterey Bay, a culinary revolution is underway as chefs are re-discovering this incredibly diverse ingredient. Seaweed is back in the kitchen, and it's an exciting time to be a part of this revival.
Incredibly creative chefs across California have started putting Monterey Bay Seaweeds on their menus, showcasing the versatility and potential of this ingredient. We love seeing what they do and sharing ideas. Here are some fantastic dishes chefs have created using seaweed as a prominent ingredient. Sometimes, chefs call it sea vegetables, sea salad, native kelps, or simply seaweed when putting it on their menus. Regardless, we take our hats off to all these chefs having so much fun with this brand-new, age-old ingredient, and we hope their creativity inspires you to experiment with seaweeds in your own kitchen.
Spring tidal pool with shellfish, mushrooms and seaweed at Manresa
La Bomba sushi roll with hamachi, spicy tuna, jalapeno, 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
Introduce a new dimension to the bar menu by incorporating Monterey Bay Seaweeds, a versatile ingredient, into either classic cocktails or innovative creations. Infuse the fresh, raw sea lettuce overnight in either gin or vodka for a light green Monterey Bay Martini, or enhance a traditional Blood Mary with a hearty dose of umami from a splash of dulse broth. You can also create a flight of Dockside Shots, each with a unique seaweed twist. Seaweeds, with their ability to complement a variety of flavors, are perfect for both the kitchen and the bar, inspiring you to experiment with your menu.
Special Bar Notes:
Fresh, raw green sea lettuce will lightly color a clear spirit if left to infuse overnight. To infuse, simply place the sea lettuce in a jar with your chosen spirit and let it sit in the refrigerator overnight. This is perfect for a Monterey Bay Martini!
Fresh ogo seaweed adds a crunch and splash of brine when dropped into shots! Serve these Dockside Shots in small, clear glasses to showcase the seaweed.
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!