Cooking With Kelp
Sunday, April 25, 11am - Virtual cooking demo and ingredients,
- 35 US dollars$35
- Virtual Program
Chef David Standridge from The Shipwright's Daughter in Mystic, CT will walk us through three simple ways to incorporate kelp into our diet. This virtual demonstration can be viewed live on April 25 at 11am or anytime after at your convenience. This ticket includes ingredients to use during the demonstration. They can be picked up anytime on Friday, Saturday, or Sunday April 23 - 25. Prior to joining The Shipwright’s Daughter, David spent the last 13-years in New York City earning his culinary chops. He earned two Michelin Stars with Culinary Icon Joel Robuchon, before heading the farm-to-table restaurant, Market Table in the West Village. Next he was tapped to create a new health-focused concept Café Clover, Clover Grocery and the revamped Maidstone Hotel in East Hampton. His culinary roots start with his Italian mother and her slow-cooked Sunday meals and his deep southern roots on his father's side. David grew up in the northern Appalachian mountains where berry foraging and fresh water fishing were part of daily life. At Shipwright's, David produces an ever changing seasonal menu with a focus on the bounty from local waters and farms. Although a Modern New England restaurant at heart, David’s cuisine is informed by the culinary techniques of Oxaca, the American South and Southern Italy.
Yellow Farmhouse Education Center