Seafood Festivals 2012
“BE SHELLFISH, EAT ME” FESTIVAL
The Event: March 8—Dungeness Crab & Prawn Boil
Dec 29–Jan 25
The Festival: “You Crack Me Up” Crab
The Dish: Dungeness Crab Fritters with Red Pepper Remoulade and Cabbage Slaw
Jan 26–Feb 22
The Festival: Lobster Mania
The Dish: Lobster with Angel Hair Pasta, Madeira, Roasted
Shallot, Preserved Lemon, Parmesan
Feb 23–Mar 28
The Festival: Be Shellfish “Eat Me”
The Dish: Colossal Prawn Scampi with Toasted Baguette and Crispy Herbs
Mar 29–Apr 25
The Festival: Lobster Mania
The Dish: Lobster and Shrimp-Stuffed Salmon with Herbed
Risotto, House Vegetables, Sun-Dried Tomato Beurre Blanc, Pine Nut Purée
“THE WILD ONES” FINFISH FESTIVAL
The Event: June 7—Fish Fry
Apr 26–May 30
The Festival: Just for the Halibut
The Dish: Citrus-Marinated Halibut and Salmon Brochettes, Sweet Corn Grits, Charred Tomatillo
and Pickled Peppers, Andouille and Celery Leaf Salad
May 31–Jun 27
The Festival: Just for the Halibut
The Dish: Grilled Wild Alaskan Halibut with Local Fingerling Potatoes, Morel Mushroom
and Asparagus Ragout, Truffle Vinaigrette, Micro Herbs
Jun 28–Jul 25
The Festival: “The Wild Ones” Salmon
The Dish: Grilled Salmon, Clam Risotto, Baby Heirloom Tomato Caprese, Micro Amaranth
Jul 26–Aug 29
The Festival: “The Wild Ones” Salmon
The Dish: Fennel Pollen Honey Salmon Salad with 12-Year-Old Balsamic Vinaigrette,
Arugula, Fresh Berries, Chèvre Croquettes
Aug 30–Sep 26
The Festival: Just for the Halibut
The Dish: Grilled Halibut with Portobello Mushrooms, Creamy Polenta, Truffle-Infused
Vinaigrette, Dehydrated Grape Tomatoes
“AW SHUCKS” BIVALVES FESTIVAL
The Event: Oct. 4—Clam Boil with Mussels, Scallops & Oysters, Too!
Sep 27–Oct 24
The Festival: “Aw Shucks” Amorous Oyster and Bivalves
The Dish: Local Clam Linguine with Portuguese Sausage,
Tomatoes, Asiago Cheese
Oct 25–Nov 28
The Festival: “Aw Shucks” Amorous Oyster and Bivalves
The Dish: Twisted Oyster Rockefeller, Bacon-Braised Arugula, Parmesan Fried Oysters, Pernod Crème Fraîche
Nov 29–Dec 26
The Festival: “Aw Shucks” Amorous Oyster and Bivalves
The Dish: Dungeness Crab Legs Three Ways: Asian Style, Herbs and el Naturel
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