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Local Ocean fish hit area restaurants
By Jamie Larson
In the past few weeks the fish farm located on Route 9G in Greenport began selling small batches of their aquatic livestock to local restaurants. The business is currently working to expand its operations with the construction of a much larger facility behind the one currently in use.
Local Ocean officials said the first few fish being gobbled up by restaurant patrons is a realization of more than a year of hard work and collaboration between the company and Columbia County agencies.
In the past two weeks Local Ocean dorado and fluke have been served at Warren Street restaurants Ca’mea and Vico in Hudson and Jack’s Oyster House in Albany. Local Ocean has also supplied fish for dinner events at the New York state Governor’s Mansion.
At Ca’mea, manager Brigget Bullard said the Local Ocean fish they’ve served have been extremely well received and they sold out both of their orders. “It’s always great to support local business,” Bullard said. “It has been a hit for us we’ll definitely be ordering again.” More
Excerpt From Every Day in TUSCANY by Frances Mayes - author of Under the Tuscan Sun:
Ca'Mea's Sister Restauant in Tuscany
By one o’clock, rich aromas of chefs’ special sauces drifted from the doorways and we rushed into Santino Cenci’s Trattoria Toscano, suddenly starving. Every day Santino offers a homey specialty, such as veal shank, beef stew, or polpettone, his version of meatloaf that banishes forever my old dorm-food associations with that dish. He makes terrific pici with the classic duck sauce. I’ve never seen it elsewhere, but he makes a leek sauce as well. Santino always comes out to say hello and make sure everyone is eating well. ”Do Americans order pici” I asked him. ”Yes – always the duck. There’s not a picio left on the plate.” Ah, there’s the singular again, which doesn’t legally exist.
Obviously, the local wines go well with pici. Cortona’s hills are attracting big attention among winemakers recently. Of course, this area always had wine – from someone’s Uncle Anselmo’s to the prestigious vineyards Avigonesi and Poliziano, between here and Montepulciano. Now we have several DOC wines and everywhere a new awareness of wines not stored in the family cantina demijohn. With my pici on Liberation Day, however, I told Santino’s son, Massimo, ”I don’t want to drink any wine. Only water. I have work to do.” He rolled his eyes and threw up his hands. In a few minutes he brought over two glasses of wine anyway and we drank them.
Photo from Bringing Tuscany Home by Frances Mayes' - author of Under the Tuscan Sun:
from right to left -
Santino Cenci, Frances Mayes, Massimo Cenci (chef/owner of Ca'Mea), and Max's
Polizioto Friend from Italy
Photo by Steven Rothchild