Grand Central Oyster Bar, Sommelier Lisa Carley Present Soft-Shell Crab, S. African Wine Pairing

May 16, 2012 - PRLog -- Call it a “Crab Fab Four”! Grand Central Oyster Bar Executive Chef Sandy Ingber and General Manager Jonathan Young have teamed with guest sommelier Lisa Carley to pair the sumptuous soft-shell crab with South African wines for a four course dinner menu on Wednesday night, May 30, at 7 p.m.

The pairing dinner is priced at $90, tax and gratuity included. Seating is limited. For reservations call the Grand Central Oyster Bar at 212-490-6650. For more information, email GreatGrapeConcepts@gmail.com.
Ingber’s culinary wizardry on each of four soft-shell courses will be accompanied by a South African wine paired by Ms. Carley. In addition to the opulent quartet of soft-shell courses, an intermezzo between the third and fourth courses, and a fabulous Oyster Bar home-made dessert are also included in the price.

Here is the crabby four-by-four, course-by-course lowdown: 
1st Course: Pan-Fried Baby Soft-Shell Crab with Red Pepper Aioli over Green Bean, Corn and Potato Salad paired with Boschendal 1685 Sauvignon Blanc 2009.
2nd Course: Fried Baby Soft-Shell Crab with Chipotle Ranch Dressing and Sweet Plantain paired with Boschendal 1685 Chardonnay/Pinot Noir 2010.
3rd Course: Sauteed Baby Soft-Shell Crab with Sweet Pink Peppercorn Beurre Blanc over Broccolini paired with Simonsig Pinotage 2011.
Intermezzo: Blueberry Double Cross Vodka Sorbet
4th Course: Cajun Grilled Baby Soft-Shell Crab over Mesclun Greens with
Passion Fruit-Poppy Vinaigrette, Mango Salsa and Hearts Of Palm paired with Simonsig Chenin Blanc 2011
Dessert: Key Lime & Grand Central Oyster Bar N.Y. Cheesecake Combo
Coffee, Tea and/or Amarula (a South African cream liqueur).