Description

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. This dinner will include a gallery exhibition from environmental artist, Elizabeth Ellenwood as we explore the benefits and flavors of locally sourced New England sugar kelp, sustainable seafood, eating invasive species and the effects of ocean plastic in our local waters. Enjoy a 5- course dinner and panel discussion at the end of your meal with farmers, scientists, environmentalists, and artists. We can’t wait to dive in and take a closer look at the interconnectedness of our food systems, marine ecology, and community resilience. Join us for an evening of culinary delight, thought provoking disclosure, and a celebration of sustainability and environmental stewardship.