September 19, 7:00 P.M. Dinner: Climate Week: Sustainable Seafood Dinner with Chef David Standridge

A Sustainable Seafood Dinner from The Shipwright’s Daughter with Stonington Kelp Co. and Mother Shuckers

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

At The Shipwright's Daughter, sustainability is more than just a buzzword–it's a core principle that lies at the heart of everything they do. As a farm-and-sea-to-fork restaurant, executive chef David Standridge and his team are dedicated to supporting local growers, farmers, and fisherpeople, ensuring that every dish served is made from fresh, locally sourced ingredients from the bountiful New England region.  

For this night, chef Standridge, wine director Kathleen Standridge, and The Shipwright’s Daughter team along with Suzie Flores, owner and farmer of Stonington Kelp Co., are bringing their ethos and responsibly sourced ingredients to Platform for an unforgettable sustainable seafood dinner featuring carbon-absorbing sugar kelp and wines from Salcheto, a carbon-negative winery in Tuscany. With an emphasis on local ingredients that live close to shore and species that are either invasive, plentiful, or underutilized, the menu has been crafted to leave a positive impact on both guests’ plates and the planet.

Dining Table: $150 / Inside Chef's Counter: $165 / Outside Chef's Counter: $120

Purchase Now

Climate Week comes to Platform for a series of talks, classes, parties, and dinners highlighting food-centric solutions to climate change within reach of every chef and diner (even kids!).  

Menu

Hors d’Oeuvre

Fish Tots with Caviar and Green Crab Rouille

Escargot-Style Slipper Limpets

Monkfish Mortadella on a Sourdough Crisp

Mother Shucker East Coast Oysters

The Cousteau > Sugar Kelp-Infused Dorothy Parker Gin with The Industrious Spirit Company Ostreida Vodka, Lillet Blanc, Dolin Blanc Vermouth de Chambery, and Sugar Kelp Oil 

Dinner

Pickled Mystic Scup with Kelp Vinegar, Pickled Stipes, and Smoked Sea Beans

Seared Sea Robin with Curried Green Crab Broth, Eggplant Confit, and Sugar Kelp Crunchies

Block Island Swordfish “Pancetta”–Wrapped Swordfish with Seacoast Mushrooms, Sugar Kelp–Salsa Verde, and Yellow Fin Tuna Jus

Sugar Kelp Crêpe Cake with Jasmine Mousse and Powdered Beach Plums

Wines generously donated by Massanois Fine Wine & Craft Spirits.


About David Standridge:

Chef David's culinary journey began at The Four Seasons in Texas, where he excelled and eventually became sous chef at The Four Seasons, L’Atelier de Joël Robuchon in New York City. Working under the late M. Robuchon, David's team was awarded two Michelin Stars in 2009. In 2019, he made Mystic his new home and in 2020, realized his dream of opening The Shipwright's Daughter.

At The Shipwright’s Daughter, chef David crafts an ever-changing seasonal menu, focusing on locally sourced ingredients from nearby waters and farms. David's commitment to sustainability is evident in his direct sourcing of fish from local fishermen, utilizing the entire fish to minimize waste, and incorporating bycatch, underutilized, and invasive species into his innovative dishes.

Recognized for chef David's efforts, The Shipwright’s Daughter was designated a “Leader” in the prestigious James Beard Smart Catch program, contributing to seafood sustainability awareness worldwide.


About Kathleen Standridge:

Kathleen Standridge embarked on her career at New York's renowned Lavagna, a revered East Village institution known for its Italian wines. Her journey continued at various establishments, including the Michael White Group's Osteria Morini Soho and the exclusive Italian restaurant I Sodi, working with James Beard Award–winning chef Rita Sodi. During this time, Kathleen earned her sommelier certification through the Sommelier Society of America.

In 2019, Kathleen and her family relocated to Mystic, Connecticut, to fulfill their dream of opening The Shipwright's Daughter with her husband, critically acclaimed chef David Standridge. Since taking charge of the restaurant's wine list, Kathleen has curated one of the region's top wine selections. The Shipwright's Daughter has been recognized with several Wine Spectator awards and named one of Wine Enthusiast's 50 forward-thinking wine lists of 2022.

About Suzie Flores:

Suzie Flores is a former market development executive turned kelp farmer. She and her husband Jay run the largest commercial seaweed farm in the state of Connecticut selling food-grade sugar kelp to local restaurants and shops, as well as operating a small processing cooperative for sugar kelp. When not farming, Suzie engages in outreach education around the sustainability of seaweed farming and works to support the development of an emerging blue economy in the Northeast. Suzie was awarded Connecticut’s Outstanding Young Farmer Award for her efforts farming kelp by the Department of Agriculture in 2021. She also currently serves on the board of directors for Eating with the Ecosystem in Rhode Island.

About Ben “Moody” Harney:

Ben “Moody” Harney is the founder of Mother Shuckers, the only oyster cart in Brooklyn. Inspired by Thomas Downing, “The Oyster King of New York,” and the son of freed slaves who peddled oysters on Wall Street in the late 1800s and went on to open one of the most successful oyster restaurants of his time, Harney believes the oyster could regain its place as an everyman’s food. Mother Shuckers along with more than 75 purveyors in New York City, donate all their shells to the Billion Oyster Project, an initiative to restore a billion oysters to the New York Harbor by 2035. Recycling the shells rebuilds the reefs so that new oyster populations can grow—as well as improving the water quality and stimulating a return of sea life. Mother Shuckers opened its first brick and mortar location in Pier 57’s Market 57 in April, 2023.

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

Alcohol Disclaimer:

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

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.