Foraging on the seashore

06/4/2013 | Huffington Post, The

Andrew Taylor, chef and co-owner of Eventide Oyster Co. in Portland, Maine, uses fresh ingredients from the seashore to supplement his restaurant's menu. Taylor showed food writer Sharon Kitchens the best areas for picking beach greens such as beach peas, beach mustard and sea rocket and how to prepare them and serve alongside Maine staples such as clam chowder.

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Huffington Post, The

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