Connecticut’s own farmer of the coveted Copps Island Oyster, and Slow Food Shoreline will host a celebration of the Long Island Oyster, highlighting the rich history of oyster farming on the Long Island Sound and learning about traditional oyster farming methods. The event will be held Saturday, October 3rd 2015 at Norm Bloom and Son’s waterfront facility in Norwalk, Connecticut from 12:00 noon until 4:00 pm.
Matt Storch, Executive Chef and c0-owner of Match restaurant in Norwalk and the Chelsea in Fairfield, was the executive chef at the Westport Farmers’ Market’s Fork It Over fund-raiser dinner at the Greenfield Hill Grange last Sunday. Matt’s menu featured grilled Copps Island oysters from Connecticut’s own Norm Bloom & Sons and we’re delighted to share his recipe with you.
Bill Taibe has taken to the sea. Known for trekking to local farms to get sustainable, seasonal produce, the chef-owner of the heralded restaurant Le Farm features sustainable seafood from local and regional sources at his new restaurant, The Whelk.
Taibe and The Whelk’s chef de cuisine Dan Kardos recently boarded Norm Bloom’s oyster boat and sailed out into Long Island Sound. Bloom is a third-generation oysterman in Norwalk who has branded local blue point oysters as “Copps Island oysters” after one of the Norwalk Islands near where he seeds, farms and harvests oysters.