Description

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 fish species, and much more. While the class is free, we encourage participants to support our favorite non-profits: Eating with the Ecosystem, or Greencrab.org. Due to limited availability, this class is first come first serve for professional chefs only. Please EMAIL Info@shipwrightsdaughter.com to sign up.