The Shipwright’s Daughter is hitting the road!

We could not be more thrilled to be participating in our first Kelp Dinner pop-up with beloved neighborhood institution, Max Fish in Glastonbury CT. Executive chefs, David Standridge and Nick Stinziani will be collaborating in partnership with Stonington Kelp Company to promote Sugar Kelp as a crop in the state of Connecticut. They hope to inspire more chefs to use this fantastic ingredient on their menus.

Widely cultivated and eaten in Asia--and growing in popularity in the United States--Sugar Kelp is a nutritious food high in fiber, vitamins, and minerals. It is being grown and harvested by more commercial farms for a variety of uses, from food to potential biofuels.

Stonington Kelp Co. grows sugar kelp exclusively using a zero-input rope method which means no use of fresh water, no arable land, and no fertilizer. Sugar Kelp absorbs carbon and nitrogen from the water while it grows, resulting in a nutrient-dense super food that helps clean the ocean.

Chefs Nick & David have created a Sugar Kelp themed dinner menu, paired with cocktails by Max Fish's Lead Bartender Zach O'Brien.

Calling all professional chefs! Join James Beard Award Semifinalist Chef David Standridge at Millwright's Restaurant in Simsbury CT for a culinary sustainability masterclass! Discover innovative techniques to elevate your kitchen's eco-game, from utilizing fresh New England sugar kelp to preserving it for future feasts. Learn to tackle invasive green crabs en masse, incorporate underutilized native fish species, and much more.

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 along and 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.

The shipwright’s Daughter is teaming up with Eating with the ecosystem, Greencrab.org, Stonington Kelp Company and the Sugar Kelp Cooperative for the Second annual Groton Earth Day Expo!

Throughout the day, James Beard Finalist, Chef David Standridge will BE Serving up sustainable seafood poke bowls, kelp popcorn and offering cooking demos demonstrating simple techniques for all attendees to use and prepare sustainable seafood.

Our partners at greencrab.org will be bringing interactive green crab touch tanks and coloring books for kids, in addition to amazing education from Stonington Kelp Company, the sugar kelp cooperative and eating with the ecosystem.

There is no better way to enjoy this year’s Mystic Irish Parade than with our first ever Fish & Chips pop-up prepared by James Beard Award Nominee, Chef David Standridge outside The Whaler’s Inn, 1865 House! Enjoy crispy golden batter and flaky fish, perfectly paired with house made French fries, as you take in all the sights and sounds of one of Mystic most beloved holiday traditions. Our Fish & Chips pop up will be open from 1PM to 3:30 or sell out. Cash or card accepted.

Join us in celebration of all things Irish for Mystic’s annual Irish Day Parade! Immerse yourself in the festivities while indulging in a mouthwatering 3-course Irish inspired brunch crafted by executive chef, David Standridge.

Experience the parade from our cozy dining room with exclusive parade views, available for seating’s before, during and after the parade. The Shipwright’s Daughter will be offering seatings at 11a, 1p, and 3:30p. Reservations are required for this event! Don’t wait to secure your spot.

Bully Boy Distillery has patiently been waiting for over 5 years to release their flagship Wheated Bourbon, and we could not be more excited to partner with them for our first ever cocktail dinner.

We will be preparing a 3- course cocktail dinner made by James Beard Best Chef North East Nominee, David Standridge paired with cocktail demos, ready to drink cocktails to go, and complementary distillery tours and tastings at the Bully Boy Distillery in Boston. We’ll see you for our slightly different take on St. Patrick’s Day this year.

4- Course Dinner for $125

Featuring wild game and local fish

Join us for an evening celebrating the wild corners and untamed landscapes of Connecticut; where every dish is a narrative, weaving tales of New England's vibrant food culture relishing the flavors born from the practices of trapping, hunting and rod and reel fishing.

Executive Chef, David Standridge is curating a one-of-a-kind dining experience that pays homage to the rich maritime and terrestrial heritage of New England. Explore the soul of Connecticut’s culinary tapestry with us on February 25th!

Ring in the New Year with a staggering 7-course feast. We're turning up the night at 9:30 with live jazz from The Subliminals.

Raise a glass with The Shipwright's Daughter, and start 2024 off on a high note. Enjoy a staggering 7-course New Year's Eve menu and start your New Year off right with soulful jazz and groove Music performed by local legends, The Subliminals. Set your intentions for 2024 with a cheeky bottle of bubbles or your favorite cocktail and sink your teeth into an incredible menu curated by Connecticut Restaurant Association "Chef of the Year" nominee David Standridge.

Come early and enjoy a 3-course New Year's Eve menu before you boogie on to your next spot to ring in the New Year!

Curate a New Year’s celebration that perfectly aligns with how you want to begin 2024. Come early for our 3-course menu and get ready to ring in the new year with a cheeky bottle of sparkling or your favorite cocktail.

Celebrate Christmas Eve with a 3-course menu, each course highlighting a curated assortment of holiday flavor.

We love thinking about being part of the smiles, the delicious bites, and the cozy memories you'll share this holiday season. There is no better way to celebrate Christmas Eve with Family and friends than at The Shipwright's Daughter. Please join us for an a la carte dinner menu with festive specials. It's the best way to skip the prep and clean up. That way you can spend more time with loved ones.

Skip the mess this year and Enjoy Thanksgiving with your loved ones at the shipwright’s Daughter. We will be serving a 3-course dinner with some of your holiday favorites including sides like baby butternut squash and entrees including grass-fed prime rib and of course, everyones favorite…turkey!

Help beloved bartender Pedro Reyes in his fight against cancer by making your reservation for Paella For Pedro. All proceeds to Pedro Reyes to help aid in his recovery journey.

Food, beverage and service donated by The Shipwright’s Daughter, Spencer & Lynn Wine Merchants and the gracious kitchen and front of house staff at The Shipwright’s Daughter who are volunteering their services for this event.

Enjoy a 4- Course Wine dinner featuring, sumptuous flavors and wines, spirits and ciders from New York State. Enjoy confections and dishes made from New York Duck, Concord Grapes, Crisp riesling from the Finger Lakes and more.

New York Native and our resident wine director, Kathleen Standridge will be teaming up with the viticultural experts at Spencer & Lynn to offer our guests a bespoke experience taking diners on a journey of the culinary flavors from our neighbors to the South.

Join us for a 4-course mushroom dinner with local mushroom farmer, Chris Pacheco of Seacoast Mushrooms and experience wonderland of fantastically flavorful mushroom dishes prepared by executive chef David Standridge.

Tickets Coming Soon

Mark your calendars for an unforgettable evening of culinary delights and sustainable dining. The Shipwright’s Daughter is proud to host a remarkable dinner in partnership with the James Beard Foundation in New York City on September 19th, 7:00pm at their state-of-the-art kitchen at the new Market 57 Platform location. Together, we're putting a spotlight on the remarkable role food can play in combating climate change. For one night only we explore the intersection of culinary creativity and environmental responsibility. This special event will showcase the extraordinary talents of Executive Chef David Standridge, Sommelier Kathleen Standridge and cocktail genius Claire Procaccini, who will collaborate with local heroes in sustainable farming and fishing to craft a one-of-a-kind dining experience.

Join us as we stand shoulder to shoulder with farmers, foragers, fishermen, chefs and all stewards of land in support of the westerly land trust for their 13th Annual Farm Dinner held at the winnnapaug Farm Preserve on Saturday, September 9, 2023, beginning at 3:30 pm.

Join us and dine al fresco at the longest table in Westerly to celebrate the important relationship between land conservation and local, sustainable agriculture.

Due to the nature of this event, we are unable to accommodate individual dietary restrictions.

Click HEre to make your reservation

Join us at the historic Fort Adams in Newport, Rhode Island. The picturesque waterfront setting of Fort Adams provides the perfect backdrop for an evening dedicated to supporting sustainable local seafood and connecting with the local community.

Experience the best of Rhode Island's local and underserved seafood as four amazing chefs come together to prepare a four-course dinner that celebrates local seafood, ocean ecosystems, and fisheries. Indulge in a culinary journey crafted by David Standridge of The shipwright’s Daughter, Josh Berman of Two Little FIsh, RI and JB Cuisines, Jason Timothy of Troop PVD, and Lucie Moulton of The Gourmet Goddess!