Annual Crab Fest, Aug. 21, is only a few days away, but there's still time to reserve
Get ready to crack the shells and pick the crab meat to dip in the melted butter! August is here, and the time for the National Press Club’s popular annual Crab Fest in the Reliable Source is only eight days away.
The succulent crustaceans will be served along with a broad buffet of sides on Thursday, Aug. 21, starting at 5:30 p.m.
The Crab Fest buffet is $45 per person for members and $55 for non-member guests, plus tax and gratuity. Reservations are encouraged, because the event typically sells out. Reserve online or contact the Reliable Source at [email protected] or at (202) 662-7443.
Free parking is available at One Parking, 1325 G Street NW, after 5 p.m. from Monday through Friday, with a minimum $35 purchase of food and beverage.
A new wine list is available to compliment your dinner as well as domestic and imported beer -- beer of the night will be Leinenkugel's Summer Shandy, $8.
These drink specials also await your preference, at $13 each:
Peach Bourbon Smash: bourbon, lemon juice, mint, fresh muddled peaches, simple syrup
The Busy Bee: gin, honey syrup, lemon juice, garnish with rosemary
The Scoop (N/A): coconut milk, orange juice, pineapple juice, lime juice.
Get ready to enjoy another spread in the company of fellow Club members in August, especially if you haven't been to one of the monthly special buffet nights in a while.
Here’s the buffet menu for the Crab Fest on Aug. 21:
The Main Event:
Hard shell crabs, and snow crab steamed with Maryland spices
For dipping on the side:
- Melted butter
- Spicy Sriracha
- Mignonette -- red wine vinegar, shallots, and cracked black peppers
- Lemon wedges
- Remoulade sauce
Seafood Boiled Feast:
- Crab and chicken jambalaya
- Shrimp, black mussels, clams, andouille sausage, red potatoes, and creole garlic sauce
Vegetables on the side:
- Steamed corn on the cob
- Braised collard greens
- Country-style rustic potatoes -- toasted with cilantro, shallot and olive oil
- Crab, artichoke and spinach dips
Salads:
- Potato salad
- Grilled peach, cucumber and heirloom cherry tomato salad
- Spinach, strawberry, grilled corn and red radish salad
Desserts:
- Make your own ice cream sundae
- Key lime pie
- Carrot cake
- Chocolate cream pie
- Flan
If you're looking for a private space to entertain, the McClendon Room and Cosgrove Lounge are available free of charge for members, with a minimum food and beverage purchase of $250. To reserve either room, contact Mesfin Mekonen at [email protected].