KElp DInner POp-Up with Max Fish & Stonington Kelp Co.

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.