Here at King Estate, we think that Dungeness Crab and Pinot Gris are a perfect match, and our guests at this year’s Crab Fest surely agree. This year, we were able to source the 3,000 lbs of fresh Oregon Dungeness Crab from our restaurant’s fisherman Jacob Farrens of Oregon Pride Seafood, who fishes out of Charleston, Oregon. The 2013 Dungeness Crab season started late, but is proving to be bountiful and delicious, and a late start means a late finish which lends itself to an encore presentation in March.
Crab Fest 2013 sold out quickly, leaving many hungry would-be-patrons disappointed, so we have decided to host an encore event in March! Mark your calendar for March 9-10 and 16-17, and enjoy unlimited Dungeness Crab and Pinot Gris. We’ve added an oyster bar and bubbly Blanc de Gris to the menu. Make sure to reserve your spot online, because this special event will once again sell out quickly.
Here’s what you can look forward to at the encore event:
Steamed Dungeness Crab
Assorted Flavored Butters and Aioli
Crab Cioppino Soup
Marinated Seafood Salad with Rice Noodles
Italian Kale with Roasted Garlic & Aged Balsamic
German Potato Salad with Tarragon
Crab Deviled Eggs
House Made Breads & Cornbread
Assorted Desserts from the Bakery at King Estate
Fresh Shucked Oysters with Assorted Condiments
Pinot Gris Oyster Shooters with Apple
Smoked Oysters with Assorted Condiments
Blue Cornmeal Crusted Single Fried Oysters with Remoulade
Check out our photos and video from the first day of Crab Fest, as well as behind the scenes photos of our fisherman and kitchen crew preparing the fresh Dungeness Crab.