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Wildfire Holds All Crab Dinner with John Shields

You may remember Tyson’s Corner’s Wildfire from such beer dinners as this baseball themed one from this past spring. Well, obviously the logical next step from baseball is to go forth and have a dinner that is all crab.

Sorry, I’m not particularly good at recognizing patterns.

This dinner will be held at Wildfire in Tyson’s Galleria on Tuesday, July 10. A reception will begin at 6:30 p.m., followed by dinner at 7:00 p.m. The cost is $50 per person, plus tax and gratuity. For more information and to view the menu, visit wildfirerestaurant.com/beer-dinners. To make a reservation, please call Elissa or Amanda at (703) 442-9110.

This dinner will highlight author-chef-restaurateur John Shields who will be guiding attendees through the technique of opening their own steamed Maryland Blue Crab. Shields will also offer tips on selecting and cooking the different parts of the Chesapeake’s legendary crustacean. The crab picking will be followed by three more courses created and prepared by Executive Chef Eddie Ishaq, showcasing crab in a variety of uses, each paired with a local beer to complement the dish.

Here’s the menu!

Reception
Maryland Blue Crabs
Hard shell crabs to be picked for fresh crab meat
DC Brau The Citizen Belgian-Style Pale, Washington, DC

–First Course —
Spicy Maryland Crab Dip
fresh crab meat, old bay seasoning, cheddar cheese, garlic toast points
&
Jumbo Lump Crab Salad
bibb lettuce, red pepper, red onion, old bay seasoning, celery
Lost Rhino New River Pale Ale, Ashburn, VA

— Second Course —
Pan Seared Halibut Filet
sautéed spinach, crab veloute
Port City Brewing Company Optimal Wit, Alexandria, VA

— Dessert —
Local Fresh Peach Cobbler
streusel topping, vanilla bean ice cream
Flying Dog Brewery Woody Creek White, Frederick, MD

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