ONE NIGHT ONLY! Southern Softshell Crab Feast 🦀 @ JBF [PREPAID]

***SOLD OUT. CLOSING RSVPS***

Note: JBF Dinners have recently been sold out before posting menus so that's your heads up!

We are heading to JBF Platform! Considering each Softshell Crab dish goes for $45 on their Regular Menu, This is a No-Brainer! Save on the flight to/from North Carolina! ✈️

Peak-Season Softies Meet North Carolina Craft Cocktails
Celebrate softshell crab season with Chef Jamie Davis, Executive Chef of The Hackney in Washington, North Carolina, and a James Beard Award nominee® for Best Chef: Southeast. Known for his ingredient-driven take on coastal Southern cuisine, Davis has earned national recognition for spotlighting Eastern North Carolina’s rich culinary traditions.

At the height of their season, softshell crabs take center stage across a multi-course menu that highlights their delicate sweetness and crisp, briny richness in creative, unexpected ways. Each dish will be paired with expertly crafted cocktails from Durham Distillery, showcasing botanical precision and bright, refreshing profiles designed to complement the nuances of crab.

4.5/5 on Yelp, 4.8/5 on Google, 8.8/10 on Beli

IG REEL

If You Can Only Eat at One Place in Washington, NC: Why The Hackney Is a Must-Try Restaurant (THESTATEYOUREIN)

Cost: $200+

HORS D’OEUVRES

• Pickled North Carolina Oysters with Smoked Trout Roe and Herb Oil
• Tuna Tartare with Citrus–Everything Spice, Orange, Ginger–Sesame Dressing, Chives, and Black Sesame Seeds

Pairing: Coastal Bamboo > 1000 Piers Barrel-Rested Gin with Manzanilla Sherry, Dry Vermouth, and Orange Bitters
Pairing: Vodka Penicillin > Hackney Vodka with Fresh Ginger, Honey, and Lemon Juice

DINNER

• Collard Green Salad with Shaved Red Onion, Granny Smith Apples, Candied Pecans, Parmesan, Honeycomb, and Roasted Caraway–Cider Vinaigrette

Pairing: Salted Cucumber–Apple Gimlet > 1000 Piers Coastal Carolina Gin with Cucumber, Apple, and Salted Lime Juice

• Shrimp and Grits > North Carolina Stone-Ground Grits with Hoop Cheese, North Carolina Shrimp, Heirloom Tomatoes, Shallots, Smoked Ham Hock Broth, and Herbs

Pairing: Verjus White Negroni > 1000 Piers Coastal Carolina Gin with Verjus and Dry Vermouth

• Tidewater Grain Rice Flour–Fried Softshell Crab with Blue Crab Bisque and Sweet Corn–Lump Crab Salad; and Cucumber, Tomato, and Basil

Pairing: Suze and Tonic > 1000 Piers Coastal Carolina Gin with Suze, Lime Juice, and Tonic Water

DESSERT

• Corn and Caviar > Corn Sorbet with Lusty Monk Mustard–Caramel Sauce, Butter Cookies, and Marshallberg Farm Osetra Caviar

Pairing: Blackthorn–Thyme Fizz > 1000 Piers Sloe Gin with 1000 Piers Blueberry Gin, Lemon Juice, and Brut Sparkling Wine

Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.

~A La Cuisine