The Whaler’s Inn and The Shipwright’s Daughter are proud to announce a Season of Seaweed, a series of events in celebration of the New England kelp harvest.
The hotel and restaurant are offering an immersive kelp harvest excursion for guests, as well as a special collaborative dinner featuring guest chef Victoria Blamey, during the third annual New England Kelp Harvest Week.
From April 22 through June 1, guests can book a kelp excursion to immerse themselves in the life of an aquatic farmer and learn about the oceanic ecosystem and the impact of regenerative farming.
They’ll spend a day on the water with kelp farmers Suzie Flores and Jay Douglass of Stonington Kelp Company.
Heading out with a picnic lunch for their ocean excursion, they’ll learn about sugar kelp and harvest it directly from the pristine waters of Fishers Island Sound.
They’ll then bring their haul back to Shipwright’s Daughter, where executive chef David Standridge will lead them in a class on cooking kelp.
Afterward, they’ll enjoy a five-course chef’s tasting menu with curated wine pairings from wine director Kathleen Standridge.
The excursion is in partnership with Stonington Kelp Company and The Whaler’s Inn.
It includes the kelp harvest experience, a picnic lunch on the boat, and a five-course dinner with wine pairings.
A portion of the proceeds will go to the New England Sugar Kelp Cooperative and The Marine Stewardship Council, to raise awareness of the benefits of regenerative ocean farming and the importance of sustainable fishing practices.
On Sunday, April 30, The Shipwright’s Daughter will welcome guest chef Victoria Blamey for a special collaborative dinner with Chef Standridge that explores the flavors and benefits of kelp.
Chef Blamey is an acclaimed chef, known for her inventive and bold culinary style. Her cuisine is characterized by her use of fresh, seasonal ingredients and her willingness to experiment with new flavors and techniques.
Blamey has worked at Michelin-star restaurants Corton and Atera and gained further recognition as the executive chef of Mena and Gotham Bar and Grill, where she received two stars from the New York Times.
The kelp dinner caps off the annual Kelp Harvest Week, which runs from April 20-30 and celebrates the New England kelp harvest.
The festival features special menu items at The Shipwright’s Daughter and kelp-themed events at restaurants throughout Connecticut.
Kelp is a nutritious food source and has environmental benefits.
It removes carbon dioxide from the atmosphere and reduces nitrogen in the ocean, helping preserve marine life.
It can pull down 1-10 billion tons of carbon dioxide per year, helping combat climate change.
The kelp farming industry is growing, as is the number of chefs using it in their menus.
Tickets for the kelp dinner are $150 per person, including tax and gratuity, and can be purchased here.
For information on the kelp experience, visit The Whaler’s Inn website.