I recently discovered the greatness of Standard Market, it’s everything you want in a market, which is fresh everything from produce to baked goods. One of the best things about Standard Market though is its connection to two very good restaurants, Standard Market Grill and Bakersfield Restaurant. All of the fresh meat, produce, veggies and fruit sold at Standard Market are used to make the dishes at the restaurants, which ensures the freshest of dining. I recently got a chance to dine at Bakersfield (330 East Ogden, Westmont) and it was quite an experience. Not only is the ambience nice, the service is great and the food is top notch. So I was happy to find out about the Crab and Wine Dinner at Bakersfield.
Bakersfield restaurant will hold a crab and wine dinner on Thursday, November 21 at 7 p.m. Executive Chef Patrick Cassata has crafted five courses that feature crab (crab crepe; Dungeness crab fritters; grilled Alaskan king crab; smoked Alaskan king crab), including a “crab cake” dessert (vanilla sponge cake cooked in a king crab shell with green tea gelato and togarashi anglaise). Each dish will be paired with an Oregon wine. The complete menu is outlined below. The fee is $58 per guest, and reservations are required. Please call Bakersfield at 630.568.3615 to reserve your seats.
Crab and Wine Dinner Menu
First Course
Crab Crepe, Sweet Coconut Curry Sauce, Microgreens
Illahe Viognier
Second Course
Dungeness Crab Fritters, Sweet & Sour Dipping Sauce, Sesame Flan
Stoller Chardonnay
Third Course
Grilled Alaskan King Crab, Hawaiian Purple Sweet Potato, Grilled Leek, Fleur de Sal, Clam Butter
Yamhill Valley Pinot Noir
Fourth Course
Smoked Alaskan King Crab, Spicy Sausage, Cave Aged Fondue
Adelsheim Vineyard Elizabeth’s Reserve Pinot Noir
Dessert
Crab “Cake”
Vanilla Sponge Cake cooked in King Crab Shell, Green Tea Gelato, Togarashi Anglaise
Adelsheim Vineyard Deglace Late Harvest Pinot Noir
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