Bakersfield
330 E. Ogden Avenue
Westmont, IL 60559
(630) 568-3615
BakersfieldRestaurant.com

Chef Patrick Cassata Pairs Five Crab Dishes with Oregon Wine

Thursday, November 21
7 p.m.

$58 per guest

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