The Seafood Barge Announces New Chef Noah Schwartz

The Seafood Barge has announced the appointment of Noah Schwartz to the position of Executive Chef. Schwartz is a native Long Islander and a graduate of the New England Culinary Institute in Vermont. Following his graduation from New England Culinary Schwartz secured a position at the Culinary Institute of America's Greystone Restaurant in Napa Valley, California, where he had previously served an externship. In the course of his year at Greystone, he worked at nearly every station in the restaurant's kitchen. Under the additional sponsorship of the Wine Spectator, Schwartz developed an interest in viticulture and oenology and while there, he spent time working in the vineyards and the wine cellars. Although Schwartz returned to Long Island to work at the Seafood Barge briefly, he has spent most of his career in fine dining restaurants in Napa and Sonoma Valley. His affiliations have included The Girl and The Fig and Willi's Wine Bar. Most recently he was chef at Monti's Rotisserie in Santa Rosa. Prior to assuming his duties at the Seafood Barge Schwartz traveled to Nepal to introduce his newborn son to his wife's parents. Upon their return his wife Sunita and son Jonas moved with Schwartz to Southold. N.Y.

Schwartz creates exciting dishes at the Seafood Barge always utilizing the area's fresh seafood and produce. Appetizer selections include: calamari fritto misso with fennel, green beans and lemon aioli; and baked oysters with basil, garlic and parmesan. The entr�e portion of the menu includes classic fried seafood like jumbo shrimp, sea scallops and local flounder.