East Norwalk has a deep shellfish history dating back to the 1700’s when local Connecticut fisherman collected naturally grown Eastern Oysters and Clams along the 250-mile coast. During that period Connecticut boasted one of the largest schooner fleets collecting and importing oysters and clams to villages and towns inland and across Long Island Sound. Schooners were the backbone of Norwalk’s sailing heritage.
Albert James Hoyt born in Norwalk in 1864 was a descendent of two Mayflower passengers and was one of the first natives to begin cultivating or “growing” oysters between Oyster Bay, Long Island and the islands of Norwalk, Connecticut.
The practice continued as a family business and we are honored to serve Copps Island and Bloom Brothers Oysters and Clams at Harbor Harvest to this day.
Join us Tuesday, April 5th, at 7 pm for our third cooking class of the early spring as we celebrate local Norwalk shellfish and fresh sustainable seafood. First, you will learn how to properly shuck an oyster! Then, observe how to cook several of our classic shellfish recipes: Flaming Grilled Oysters, Oysters Rockefeller, Clams Casino and Oysters Blue Smoke. Next, enjoy Cedar-planked grilled Salmon and recipes for two pasta dishes: our Linguine with Red and White Clam Sauce with fresh rolled pasta, all served with Wave Hill Breads. Every course will also be paired with intriguing wines and local craft beers.
We will even send you home with some local oyster gear!
Visit us, Call, or E-mail to reserve your spot today!
Space is limited, $25 deposit required to hold your spot
7 Cove Avenue, Norwalk, CT 06855
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Thank you, Fairfield Green Food Guide! They just posted a wonderful article about our little store. Check it out!
Save the date of February 3rd at 7pm to join us for our next Chef’s demonstration – “Himalayan Salt Block Grilling”.
We met Mark Bitterman the leading expert in Himalayan Salt cooking in Savannah, Georgia in December and have been woking with him to have salt grill block available at Harbor Harvest.
If you love to find new cooking methods, this one will get you excited. We will teach the salt block method, discuss its history in Asian cooking and provide samples of some of our finest beef, pork and local shellfish.
Paired with some interesting white wines and this is an evening you don’t want to miss. Limited copies of Mark’s cookbook and Salt Blocks will be available for sale during the evening.
$50 per person – don’t miss this one