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The rain can’t stop a Shellabration in Greenport: PHOTOS

By Vera Chinese

Peconic Gold oyster Friskafella, East End Mushroom Co. oyster mushroom and clam risotto and seared picnic bay scallops with spicy egg plant purée at The Frisky Oyster. (Credit: Vera Chinese Photos)
Peconic Gold oyster Friskafella, East End Mushroom Co. oyster mushroom and clam risotto and seared Peconic Bay scallops with spicy eggplant purée at The Frisky Oyster. (Credit: Vera Chinese photos)

Scallop ceviche, oysters Rockefeller and creamy New England clam chowder were just a few of the delectable dishes offered to the hundreds of people who descended on Greenport Village on Saturday, Dec. 6 to sample the briny bounty of our waters for the third annual Shellabration festival.

Despite the rain, a spot at the bar at restaurants like Scrimshaw and The Frisky Oyster was in high demand for the two-day festival, which raises money for CAST and the Southold Project in Aquaculture Training, a Cornell Cooperative Extension program that encourages locals to grow shellfish.

See the photos on northforker.com.

Vera Chinese has been the editor of northforker.com and northforker magazines since May 2014. Prior to that she spent two and a half years as a staff reporter for the New York Daily News. She joined the Riverhead News-Review as a staff writer in January 2010 and was named Associate Web Editor nine months later. She previously worked for the Southampton Press Western Edition and was named the third place 2008 Rookie Reporter of the Year by the New York Press Association. She graduated from Wagner College in 2006 where she received a bachelor's degree in English. She earned a master's degree in English education from New York University in 2007. She is a 2002 graduate of Eastport High School and has lived on the East End for more than 20 years.

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