Dungeness Crab Season

Northern California has many traditions but the Dungeness Crab season is one of the most special because it brings people together.

Our Dining Room table was one of the most anticipated features of our tasting room when we opened in 2012. Both Mat & I love entertaining, dining, pairing food and wine, it's the treasure of our world. It's what we do. For business, at home and greatly with our loyal lovely wine club family!

The announcement that crab season was being delayed again was not what we wanted to hear. We scheduled our 1st event of 2024 for the 3rd weekend in January hoping that the season would officially start by then. And it did. The pots were dropped Thursday the 18th and first crab was available on the 19th. JUST in time for our event. Phew!

                                          

We feel like our menu is perfect, all that changes from year to year is minor perfecting. Like this years 1st course, we served crab bisque with a crab toast. Nightengale baguette toasted with the cooked bisque veggies condensed to a paste mixed with fresh crab.

We paired 2 very specific wines with this course. Both from magnums, 2010 Chardonnay and 2017 Pinot.

What a start. This bisque is rich and intense. It takes a lot of time to make a bisque and it is well worth it!

  

          Second course, fresh crab salad with an avocado meyer lemon dressing and pomegranates.

This course was served with our 2022 Viognier and 2021 Grenache. Chosen once again specifically.

        

Who doesn't love a crab cake. An iconic dish dates back to the early 1900's. In the 80's and 90's they would be seen on many trendy restaurant menu's. 

                                            

                                              3rd course, crab cakes with blood orange sauce.

We kept with the Viognier and Grenache for this course also. The delicate flavors do well with both these wines and the group agreed 50 / 50. 

Everyone was ready for the main course & PINOT!!!!  2013 TNT vineyard and 2017 Russian River Pinot both from magnums.

  And the roast crab hits the table. Platters and platters are passed. Michael is a body guy while Laura likes the big claws and Mark loves it all especially taking the baguette and dipping it into the sauce! Every last mores was enjoyed!

Just a little in theme sweet treat to finish the evening

             Thanks to our team of Chef's for tonight's hugely successful dinner to start 2024 off                                                   with full bellies, big smiles and lots of pictures to share.