Rachelle Hacmac 9/12/24 Rachelle Hacmac 9/12/24

Sea Lettuce Martini by Portland Bitters Project

Sea Martini

Our friends at Portland Bitters Project made a Sea Lettuce Bitters, and shared a recipe for a briney-delicious Sea Martini. We think seaweed is the hottest new ingredient to use in a bar - it’s versatile, adds umami and salinity, and is ocean-friendly! Tell us, would you try this seaweed cocktail?

2 oz River Rain or Aria Dry Gin

1 oz Noilly Prat or Dolin Dry Vermouth

2 dashes PBP Sea Lettuce Bitters

3 flakes sea salt

Lemon twist

Rachelle Hacmac 12/7/23 Rachelle Hacmac 12/7/23

Dulse Sesame Seed Shortbread Cookies

‘Tis the season for cookies (er, isn’t every season), and we love this recipe for Pacific Dulse Seaweed Sesame Seed Shortbread Cookies by the culinary team at The Whales Tail Bakery in Manzanita, Oregon. It utilizes Pacific Dulse, a seaweed cultivated by Oregon Seaweed, which is farmed in Garibaldi, Oregon.

Rachelle Hacmac 11/30/23 Rachelle Hacmac 11/30/23

Vegan Dark Chocolate Kombu Ice Cream

This plant-based dark chocolate ice cream recipe features Blue Evolution Alaskan Kombu. Sweet and salty is always a good combo - and kelp adds a mild umami flavor to this creamy treat.

Rachelle Hacmac 11/30/23 Rachelle Hacmac 11/30/23

Kelp Salsa, by Chef Maylin Chávez

Chef Maylin Chavez created a bright + briney kelp salsa using a mix of Blue Evolution Wakame and Kombu. She used it to dress fresh oyster on the half shell, but it’s versatile and could be used alone with chips or as a topping for a nutritious rice bowl.

Torrey Jay Creative 3/1/23 Torrey Jay Creative 3/1/23

Wakame Sofrito Broth for Seafood Stew, by Chef Andre Uribe

Wakame sofrito broth for seafood stew, by Chef Andre Uribe. Use mussels, clams, fish, or any other seafood you can think of for this versatile recipe that features Blue Evolution Alaskan Kelp.