Lark Creek Restaurant Group Celebrates 24th Annual Crab Festival

This February, Lark Creek Restaurant Group’s annual “Crab Festival” is back for the 24th year with new, mouth watering dishes featured in the month-long celebration. From February 1 to February 28, 2013, each participating restaurant will showcase a wide range of exciting seasonal crab creations in addition to their existing à la carte menus of seasonal, farm-fresh inspired fare.

“This is prime timing for Dungeness crab and we are excited to host our annual Crab Festival at each of our restaurants,” says VP and Culinary Director Adrian Hoffman. “We source live, sustainable crab, and cook and hand-pick every one for special dishes that showcase this amazingly delicious local treat.”

Guests will delight in such offerings such as:

  • Dungeness Crab “Chowder” with crab legs, potato, and Applewood smoked bacon from Chef/Partner Mark Dommen at One Market Restaurant, (www.onemarket.com) 415.777.5577
  • Pan Seared Petrale Sole with Dungeness crab, saffron butter, and crispy shallots from Chef Ismael Macias at LarkCreekSteak, (www.larkcreeksteak.com) 415.593.4100
  • Dungeness Crab Salad with ruby red grapefruit, avocado, baby greens, and tarragon from Chef Aaron Wright at The Tavern at Lark Creek, (www.tavernatlarkcreek.com) 415.924.7766
  • Hand-Picked Dungeness Crab Cake with apple and fennel slaw, and lemon aioli from Chef/Partner Michael Dunn at Yankee Pier Lafayette, (www.yankeepier.com/lafayette) 925.283.4100
  • Dungeness Crab Risotto with Meyer lemon, shallot, chives, and smoked bacon from Chef August Schuchman at Yankee Pier Larkspur, (www.yankeepier.com/larkspur) 415.924.7676
  • Crab Cioppino with sole, calamari, mussels, clams, prawn, and grilled baguette from Chef Clint Davies at Fish Story, (www.fishstorynapa.com) 707.251.5600
  • Crab Soufflé with a citrus salad from Chef Heidi DiPippo at Lark Creek Grill, (www.larkcreekgrill.com) 650.821.9315
  • Dungeness Crab Benedict with avocado, tomato, and Meyer lemon hollandaise at Yankee Pier SFO (www.yankeepier.com/sfoairport) 650.821.8938
  • Coconut Dungeness Half Crab served with anise rice, and steamed bok choy from Chef Paul Bruno at Lark Creek Blue, (www.larkcreekblue.com)  408.244.1244
  • Butter Poached Dungeness Crab with avocado and Rising C Ranch citrus from Chef Jonathan Hall at Parcel 104, (www.parcel104.com) 408.970.6104

Visit their website for more info – www.larkcreek.com