It’s that time of year again – the coveted James Beard Soft Shell Crab Extravaganza. Each year this event sells out in no time and is attended by culinary enthusiasts from all over the country. This year a few items on the menu were replaced with selections that did not include soft shell crabs as displayed on their online menu. A bit disappointing to say the least. However, other than that one let down the food and wine pairings were exceptional.
It is always an adventure dinning at the James Beard House, and their dinner events are definitely an option for your next night out on the town with that someone special.
James Beard Invitation: Every summer, East Coast food lovers wait for that fleeting moment when local crabs shed their hard shells and can be eaten as delicious soft shell crabs. Join Joe Isidori of NYC’s Harbour restaurant to celebrate this limited-engagement crustacean with a menu designed to keep guests happily sated until next season.
Time for dessert!
This year’s original menu:
Hors d’Oeuvre
- Pea Soup with Blue Softshell Crabs
- Sweet and Spicy Softshell Crabs
- Crispy Softshell Crab Balls with Lime Kewpie
- Softshell Crab and Shrimp Spring Rolls with Lop Chum
- East Hampton Cocktail: Finlandia Grapefruit Vodka, Gus Grapefruit Soda, and Thai Basil
Dinner
- Brick-Roasted Softshell Crab with Garden Vegetables and Buttermilk Dressing paired with a glass of Paumanok Sauvignon Blanc 2007
- Cornmeal-Dusted Softshell Crab with Summer Corn, paired with a glass of Paumanok Chenin Blanc 2007
- Pan-Braised Softshell Crab with Tomatoes and Parsley Purée, paired with Mattebella Famiglia NV
- Softshell Crab Tempura with Avocado and Cantonese Black Beans paired with Paumanok Vin Rosé 2008
