The Tide to Table sustainable cooking series will encompass three unique, hands-on classes held at the Mystic Aquarium and culminate with a dinner held at the Shipwright’s Daughter in historic downtown Mystic hosted by award-winning Chef David Standridge. Each class combines interactive, experiential learning with exclusive behind-the-scenes experiences at the aquarium.

The goal of the event series is to be more than just a cooking class—it’s an opportunity to connect with your community, learn from the experts, and gain the tools to make a lasting impact on the future of our oceans.

Tickets: $350 per person, this includes all classes and final dinner.

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Schedule

• First Class – Farming The Sea: The Rise of Edible Oceans - Tuesday June 17th (5:30pm - 7pm). Hear from ocean champions Suzie Flores (Stonington Kelp Co.) and Jennifer Rothman (Yellow Farmhouse) on how kelp restores marine ecosystems and fights climate change. Taste sea-sational bites by James beard award winner, David Standridge and craft brews from Grey Sail Brewery.
• Second Class – Pearls of Wisdom: A Shellfish Sustainability Celebration - Tuesday July 15th (5:30pm - 7pm). Join Kate Masury (Eating with the Ecosystem), Jason Jarvis (Quonnie Fish Co.), and Sarah Malinowski (Fishers Island Oysters) as we dive into the magic of shellfish. Learn how to shuck oysters and enjoy a panel and tasting experience in the Mystic Aquarium Main Gallery.
• Third Class – Hook to Table: The Art of Fish Butchery with David Standridge - Tuesday August 26th (5:30pm - 7pm). Hands on training on how to break down a whole fish and embrace zero waste cooking. Craft and dine on your own sustainable seafood dish with experts by your side.
• Final Dinner – From Tide to Table - Thursday September 25th (6pm). To close out our series, we invite you to gather around the table at The Shipwrights Daughter for a special dinner inspired by the techniques and ingredients explored throughout this program. This evening is a celebration of learning, curiosity, and conscious connection - where food becomes a starting point for conservation and change.

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With Support By:

Stonington Kelp Company, Eating with the Ecosystem, Yellow Farmhouse Education Center, and Quonnie Fish Company