From Sea to Table

A visual blog from our first Edible Event.

Cindy, owner of the Roman Table, preps the Pollock

Pollock being dusted with flour and salt and pepper.

Organic Table Scape set by Kelly Dolluff of Artistic Blossoms highlighting Roman Table place settings.


Ahhh…Coconut and Dark chocolate vinegars drizzled over vanilla ice cream. So good.


About eSS&SC

The South Shore and South Coast has been home to hunting, gathering, fishing, farming––and great eating––for over 10,000 years. We are committed to identifying, devouring, and sharing all that Southeastern Massachusetts has to offer today and preserving local options for future generations.
This entry was posted in Cooking, recipe, Seafood. Bookmark the permalink.

4 Responses to From Sea to Table

  1. These video blogs are entertaining, informative and fun- how can I resist not getting involved? Keep up the good work!

  2. Roberta Duncan says:

    …coconut and dark chocolate vinegars! Where do we hook up with that!

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