Experience an unforgettable summer evening on our Great Lawn featuring a communal dinner by Chef David Standridge, the James Beard Award-winning chef behind Connecticut's acclaimed The Shipwright's Daughter and Mystic Fish Camp. Celebrated for his inventive approach to sustainable seafood and modern New England cuisine, Chef David crafts menus that honor both the region's culinary traditions and its natural ecosystems. The evening includes thoughtfully paired wines, a welcome drink, and music by DJ Bengey, who curates a custom soundtrack inspired by the chef and the atmosphere of the dinner.

First Course

Confit Monkfish

green crab oil, flavors of bouillabaisse

Squid

tomato, basil

Confit Whelk

mint, lemon

Saffron-Pickled Mussels

garlic aioli

“Seascargot”

slipper limpets prepared in the style of escargot

Served with toasted sourdough

Little Gem Wedges

shaved farm vegetables, sugar kelp green goddess

Second Course

Grilled Swordfish Chop

Romanesco cauliflower, roasted honeynut squash, salsa verde, swordfish bordelaise

Local Mushrooms

seared, smoked and pickled mushrooms, black pepper mole, sugar kelp-garlic pesto, mushroom chips

Dessert

Macaron Ice Cream Sammie

oyster ice cream, berry compote, brown butter powder, sablé crumbs

David Standridge

James Beard Award winning chef

A James Beard Award winner and leading voice in sustainable seafood, Chef David is known for his innovative approach to modern New England cuisine at his two acclaimed Connecticut restaurants, The Shipwright’s Daughter and Mystic Fish Camp. His culinary career includes leadership roles at The Four Seasons’ L’Atelier de Joël Robuchon, Market Table, and Café Clover in New York City. Today, he continues to advance environmental stewardship both in and out of the kitchen through his work with Eating with the Ecosystem.