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DTSTART;TZID=America/Montreal:20260922T170000
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SUMMARY:Connecticut Chef Tops New York Pizza
DESCRIPTION:For one night during Climate Week NYC\, Chef David Standridge brings the Connecticut coastline to the 1 train.\nThe Shipwright's Daughter and Mystic Fish Camp are teaming up with See No Evil Pizza the Michelin-recommended pizzeria tucked into the concourse of the 50th Street subway station to top a New York pie with New England seafood. Monkfish mortadella. A garlicky white pie built on slipper limpets\, the abundant little mollusk that blankets New England shellfish beds by the millions and almost never reaches a menu. Underused species\, three-day fermented dough\, black-and-white checkered floors\, and a room that looks like it's permanently lit by a single camera flash.\nNew Haven has been putting shellfish on white pies for generations. This is the New York edition and a reminder that the most climate-friendly seafood in the water is usually the species nobody is asking for yet.\nJoining the collaboration is Kathleen Standridge\, launching presales of Tide to Table\, forthcoming from Rizzoli. She'll be talking about the book\, the boats and beds behind these ingredients\, and why the future of American seafood looks a lot like a slipper limpet.
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For one night during Climate Week NYC\, Chef David Standridge brings the Connecticut coastline to the 1 train.
The Shipwright'\;s Daughter and Mystic Fish Camp are teaming up with See No Evil Pizza &mdash\; the Michelin-recommended pizzeria tucked into the concourse of the 50th Street subway station &mdash\; to top a New York pie with New England seafood. Monkfish mortadella. A garlicky white pie built on slipper limpets\, the abundant little mollusk that blankets New England shellfish beds by the millions and almost never reaches a menu. Underused species\, three-day fermented dough\, black-and-white checkered floors\, and a room that looks like it'\;s permanently lit by a single camera flash.
New Haven has been putting shellfish on white pies for generations. This is the New York edition &mdash\; and a reminder that the most climate-friendly seafood in the water is usually the species nobody is asking for yet.
Joining the collaboration is Kathleen Standridge\, launching presales of Tide to Table\, forthcoming from Rizzoli. \;She'\;ll be talking about the book\, the boats and beds behind these ingredients\, and why the future of American seafood looks a lot like a slipper limpet.
LOCATION:210 W 50th St New York NY 10019
UID:e.2955.1626432
SEQUENCE:3
DTSTAMP:20260904T013107Z
URL:https://business.mysticchamber.org/aiworkshop/Details/connecticut-chef-tops-new-york-pizza-1912793?sourceTypeId=Hub
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