Much to my surprise, I just realized that I never posted my experience at the annual James Beard Soft Shell Crab Event hosted by chef Joe Isidori, of Harbor Restaurant.  As is the case every year, the event sold out and was attended by a diverse group of culinary enthusiasts of all ages.  A few items on the menu were replaced with selections that did not include soft shell crabs, a bit disappointing to say the least, other than that one let down the food and wine pairings were very good.  The original menu is shared below.

It is always a pleasure dinning at the James Beard House. You should consider this as an option for your next date out on the town. You will definitely be seduced by extraordinary food, drinks and company. Here is a link to upcoming events.

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.


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