The Shipwright's Daughter proudly presents one of our most beloved dinners of the year with James Beard Award Best Chef Northeast Finalist, David Standridge  and Guest Chef James wayman In Partnership with Stonington Kelp Company. This year we are thrilled to be collaborating with local Shoyu producer, Bob Florence from Moromi and non-profits including Eating with The Ecosystem and Greencrab.org. For […]

Calling all professional chefs! Join James Beard Award Semifinalist Chef David Standridge at Millwright's Restaurant in Simsbury CT for a culinary sustainability masterclass! Discover innovative techniques to elevate your kitchen's eco-game, from utilizing fresh New England sugar kelp to preserving it for future feasts. Learn to tackle invasive green crabs en masse, incorporate underutilized native […]

We could not be more thrilled to be participating in our first Kelp Dinner pop-up with beloved neighborhood institution, Max Fish in Glastonbury CT. Executive chefs, David Standridge and Nick Stinziani will be collaborating in partnership with Stonington Kelp Company to promote Sugar Kelp as a crop in the state of Connecticut. They hope to […]

Join us for our Passover Dinner in the Loft on April 25th with Chef Zach Shuman (Locals 8 group) and Chef Scott Miller (Doro). Dinner starts with snacks and 5 courses to follow. Dinner includes beverage pairing for $160 per person. For more information