October 23, 7:00 P.M. Dinner: Best Chef Northeast: David Standridge Presented by Capital One

Join the 2024 James Beard Award–Winning Chef From The Shipwright’s Daughter for a Sustainable Seafood Supper

25 11th Ave, New York, NY 10011, USA

Join the 2024 Best Chef: Northeast winner chef David Standridge of The Shipwright’s Daughter in Mystic, Connecticut, for a special sustainable seafood dinner highlighting Southeastern New England. Chef David's culinary philosophy is deeply rooted in sustainability and environmental stewardship. As a champion of sustainable fishing practices, he incorporates bycatch and invasive species, such as green crabs, into his menu. The event will spotlight Greencrab.org's mission to transform the destructive and invasive green crab into a culinary delight. Savor a five-course menu crafted from carefully sourced sustainable seafood that will take diners on a culinary journey from tide to table.

Dining Table $170 | Internal Chefs Counter $185 | External Chefs Counter $150                 

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MENU

Hors d’Oeuvre 
Poor Man's Lobster Roll with Brioche Bun, Green Crab, and Poached Monkfish
Contains dairy, gluten, and shellfish 

Sea Robin Tartare–Potato Mille-Feuille with Nasturtium Mayo, Pearl Street Ossetra Caviar, and Green Crab Dust
Contains dairy

Davey Jones Manhattan > Green-Crab Infused Bully Boy Bourbon, Fishers Island Oyster Infused Dolin Rouge Vermouth, and Bully Boy Rabarbaro Amaro 

Dinner
Shipwright's Caviar with Green Crab Poached Monkfish, Onion Creme Fraiche, and Pearl Street Young Osetra
Contains dairy and shellfish

Kir-Yianni The North Assyrtiko Florina 2023 

Black Spaghetti with Preserved Limpets, Lemons, and Green Crab Harissa
Contains gluten and shellfish 

Benito Ferrara Vigna Cicogna Greco di Tufo DOCG 2023 

Smooth Dogfish a La Plancha with Green Crab Fried Rice, Tuna, Duck XO Sauce, Coriander and Lime
Contains gluten and shellfish 

Day Zinfandel Sonoma County 2022

Dessert
Macaron Oyster Ice Cream Sammie with Seaweed–Caramel Crunchies, Plum Jam, and Pistachio Powder Jellies
Contains dairy, gluten, nuts, and shellfish 

Raifuku Umeshu Plum Sake NV

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About David Standridge:
At The Shipwright’s Daughter, chef David Standridge crafts imaginative dishes that are rooted in a deep commitment to sustainability and environmental stewardship. A champion of sustainable fishing practices, he incorporates local kelp, invasive species, and bycatch fish into his modern New England cuisine, minimizing waste while celebrating the region's seafood diversity.
Standridge's culinary journey began in New York City, transitioning from front-of-house roles at acclaimed venues like Eleven Madison Park to mastering the kitchen's intricacies. His culinary education at Lenotre Culinary School in Texas propelled him through various roles, from refining his skills at The Four Seasons Houston to earning accolades as sous chef at The Four Seasons, L’Atelier de Joël Robuchon in NYC, where his team clinched two Michelin Stars in 2009 under the leadership of the late M. Robuchon.
From there, Standridge brought his expertise to beloved neighborhood spots like Market Table and Cafe Clover before serving as executive chef at Sonnier & Castle, where he catered to esteemed clients such as The New York City Ballet and oversaw the opening of the iconic Hudson Yards. In 2019, Standridge embarked on a new chapter, relocating to Mystic, CT, and opening The Shipwright's Daughter in 2020.
Beyond the kitchen, Standridge remains dedicated to promoting sustainability, serving on the board of Eating with the Ecosystem. Recognized as Best Chef: Northeast by the James Beard Foundation in 2024, Standridge continues to shape the culinary landscape with his unwavering pursuit of excellence and environmental stewardship.

Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.

Event Policy

Reservation Policy:

All reservations are non-refundable and must be made in advance. Should the event be cancelled due to any unforeseen circumstances, including COVID-19, JBF will offer a range of options, including ticket exchanges, the option to donate tickets, or a full refund. For more information, contact platformbyjbf@jamesbeard.org.

Alcohol Disclaimer:

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served. 

Dietary/Food Restrictions Policy:

Events at Platform by JBF are special one-night-only menus and we do not offer a la carte menus. If you have serious food allergies, we will work with the visiting chef team to do our best to accommodate but cannot guarantee that alternate options will be available for every course.