Hosted in collaboration with Stonington Kelp Co., The Shipwright's Daughter’s annual Kelp Dinner is a celebration of kelp and other sustainable ingredients including green crab. James Beard Best Chef Nominee David Standridge is teaming up with Chef James Wayman, Bob Florence of Moromi Shoyu, and Eating with the Ecosystem for a five-course menu and panel discussion on interconnected food systems, marine ecology, and community resilience.
The menu includes dishes such as raised sugar kelp with a green crab gelée and a green crab poached monkfish fish with Moromi Shoyu.