Soft Shell Crab-Wine Pairing at Grand Central Oyster Bar

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 [email protected]. 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).  About Grand Central Oyster Bar Log on to www.oysterbarny.com to check out the Oyster Bar-s daily menu. Celebrating its 99th year in 2012, the Grand Central Oyster Bar is open for lunch beginning at 11:30 AM through the last evening reservation at 9:30 PM. For reservations call 212.490.6650.