There’s nothing as special as a good friend, except perhaps a good friend with a good bottle of wine . . .
Always strive to create temptation – a glimpse of the pleasure to come – SeductionMeals.com . . .
Seduction is always more singular and sublime than sex and it commands the higher price – Jean Baudrillard . . .
Age and glasses of wine should never be counted . . .
He was a bold man that first ate an oyster – Jonathan Swift . . .
A gentleman seduces his lady’s mind before he even touches her body . . .
First we eat. Then we do everything else – M.F.K Fisher . . .
Life is not measured by the number of breaths we take, but by the moments that take our breath away . . .
Food + Drink, Food Recipes, Imported, Seafood + Shellfish

James Beard Softshell Crab Extravaganza

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If you enjoy the social experience of food and wine tastings,The James Beard Foundation offers a special alternative to yet another night at your favorite restaurant. When I first discovered the place, I thought: what a wonderful place for a first or second date (and then some). Throughout the year the foundation features ongoing chef hosted events. The cost is $100 – $200 per person per tasting event, perhaps a bit pricey I agree (luncheons and workshops are less). However, if you do not find this a big ticket item the overall experience could serve as inspiration for your next home cooked Seduction Meal.

I experienced my first James Beard event– The Annual Soft Shell Crab Experience. What a night! First, it was completely booked when I called to RSVP. Happily someone canceled so they dialed the waiting list…I was thrilled when the call came through. This year’s event was orchestrated by Michael Sullivan of Brouwers restaurant in New York City.

The Menu: Hor d’Oeuvre / Cocktail Reception

Salmon & Spinach Strudel

Main Crab Cakes with Chipotle Tarter Sauce

Mini Crab Cake Quiche

Tuna and Mango Tartare

Open-faced Grilled Brie Sandwich with Bacon and Tomato

Nino Franco Prosecco NV

The cocktail reception begins at 7PM, dinner is served at 8. The reception was held outside in the back garden. I was able to taste everything but the Salmon Spinach Strudel. Everything was delicious. The simplicity of the grilled Brie, tomato and bacon served on a thinly sliced baguette, deliciously complimented by the Nino Franco Prosecco NV, was a great way to start the evening. The crab cakes were divine, as was the tuna and mango tartare. One thing you should know, there are a limited number of hors d’oeuvres prepared based on the number of people who RSVP, so groups that hover around the garden’s entrance are sure to taste every morsel served, whereas those in the back at times were left without. I met some nice, fun people including Sean, an investment analyst who was on his first date. I’m dying to hear how this went…

At 8:00 we moved from the urban garden to the second floor dining room.

The Menu: Dinner

Softshell Crabs with Strawberry Chutney and Summer Greens

Softshell Crabs Smothered in Applewood-Smoked Bacon, Onion Compote with Apple Stock Reduction

Saint Clair Sauvignon Blanc 2005

Softshell Crabs with Hummus, Tabbouleh, Baba Ghanoush, Roasted Garlic, and Mint Sauce

Solo Ross Sangiovese Rose 2005

Jumbo Softshell Crabs with Summer Corn Cream Sauce, Heirloom Tomato Confit, and Spinach

Flowers, Sonoma Coasts, Pinot Noir 2005

Summer Berry Napoleon with Mascarpone Cream

Bonny Doon Muscat Vin de Glaciere NV

I sat at table no. 6 with three couples–very nice, entertaining, interesting people; all members of the foundation. It was clear from the start; they appreciated good food, good wine, and the overall cooking/dining experience. World traveling foodies I was happy to be part of this group. I thoroughly enjoyed each dish served. My favorite dish was the last; Jumbo Softshell Crabs with Corn, Spinach and Heirloom Tomato Confit served with Pinot Noir–a great pairing. Desert was delicious! Michael and his team lovingly hand whipped the Mascarpone cream served ontop of fresh berries and a crisp, light pastry, topped with powdered sugar. I am happy to share a few photos of Micheal Sullivan’s kitchen. It was great to watch him and his team in action–they did a great job. I look forward to sharing the next event and highly suggest attending an event for one of your own Seduction Meal experiences. 

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About the author / 

Terry Dagrosa

Terry Dagrosa, founder and publisher of SeductionMeals.com. As President of Digital Marketing Collective and Tara del Mar Productions, she has extensive experience in sales, design, digital marketing and social media. "Truly great friends are hard to find, difficult to leave, and impossible to forget, so we’re thrilled to introduce our very special and highly-talented contributors and friends.  They’ll share their mouth-watering recipes, cheeky anecdotes and delightfully creative perspectives with all of us. Be sure to check out their websites and follow them, too – we promise you’ll learn to love and cherish them as much as we do!" xoxo

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About Seduction Meals

Seduction Meals is about Food + Romance, and everything in-between. . . a sumptuous menu, alluring presentation, sensuous music, luscious cocktails and the right ambiance. Like a precious gift, preparing a romantic meal for two is about making that certain someone feel extra special. With just the right combination of ambience and culinary delights, you too can create a memorable, delicious experience for your loved one. Seduction Meals. Everyone has one - what's YOURS?

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Life is not measured by the number of breaths we take but by the moments that take our breath away.