Seafood Summer Series at Siegel Bros.

We’ve visited and have eaten at a lot of places throughout New England so we’ve learned about the importance of the area’s fishing towns and ports. In New England, seafood continues to reign supreme. Just as New England waters are known for their bounty of some of the best fish and seafood from the Atlantic, Chef Dave Nevins is just as well known for his preparations of these Northeast delicacies.  Chef Dave originally made a name for himself during his early years at Nathaniel Hall’s Kingfish Hall in Boston, which featured a 90% seafood menu. It was ultimately his time at Neptune Oyster that catapulted this talented chef to star status and where he further perfected various seafood cooking techniques and recipes that he now shares with his customers at Siegel Bros. Marketplace in Mt. Kisco, NY.

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Siegel Bros. Marketplace sources wild fish caught using the most sustainable methods. This approach to sustainability includes sourcing from fisheries that operate within management programs and with fisheries certified to the Marine Stewardship Council’s environmental standard for well-managed and sustainable fisheries.

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Chef Dave Nevins

Siegel Bros combines their commitment to sustainably raised, seasonal, wild caught seafood with the talent of Executive Chef David Nevins to offer a series of pop-up dine-in nights filled with great seafood. On Thursday, August 17th at 6:30pm, enjoy a delicious plate Lobster Spaghettini, freshly shucked native lobster covered in roasted tomato gravy with basil and garlic.

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In addition, seafood lovers will enjoy shopping at the seafood counter at Siegel Bros., which is brimming over with jumbo prawns, sea scallops, local oysters, soft shell crabs, striped bass, black sea bass, tuna, mackerel, bluefish, cod and haddock, as well as swordfish and a variety of more exotic and lesser known (under-appreciated) fish such as skate and bonito. Customer favorites include; jumbo lump crab cakes made with 90% crab meat; New England clam chowder; stuffed quahogs, Rhode Island style with bacon, onion, and house made bread crumbs; jumbo shrimp Florentine with spinach, prosciutto, and ricotta; crab stuffed flounder with caper lemon sauce; and try Siegel Bros. whole fish prepared in the rotisserie!


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