Inaugural Crustacean Celebration
April 23-24, 2021
The Tides Inn celebrates Chesapeake Bay Blue Crabs with a series of interactive culinary events
The Tides Inn is kicking off Spring with Crustacean Celebration, a weekend of fun of feasting, Friday, April 23 and Saturday, April 24. Guest Chef and Live Fire Expert, Eric Gephart of Kamado Joe Grills, will team up with the Tides Inn Executive Chef, Truman Jones for a welcome gathering Friday night, followed by a Saturday afternoon and evening of epicurean delights and demos dedicated to Chesapeake Bay Blue Crabs, the crustacean delicacies that are native to region.
Pink Party – April 23rd – 4 pm – 6 pm
Crustacean Celebration – April 24th – 4 pm – 7 pm
Tides After Hours – April 24th – 7 pm – 10 pm
The weekend begins with a Friday evening rosé-inspired “Pink Party”, a meet-and-greet reception in the resort’s new Chef’s Kitchen. Guests are encouraged to dress with the theme and will enjoy creative live cooked canapes, rosé, and a signature cocktail.
The Crustacean Celebration’s main event will take place on the resort’s beautiful shoreline Saturday afternoon. Attendees will learn tips and tricks as they partake in this Kamado Joe Class celebrating delicious crustaceans. The chefs will demonstrate their cooking techniques including a pro-approach to cooking blue crabs and lobster tails, making this a hands-on and interactive “edutainment” event. Guests will also be treated to delicious dishes featuring scallops, oysters, shrimp, and lots more. And to top it off, The Tides Inn’s vintage bar cart will be serving up fun and creative cocktails including a Blue Crab Bloody Mary. That evening guests can head over to Fish Hawk Oyster Bar for “Tides After Hours” for sweet treats and a night cap.
Crustacean Celebration Details
Chef Eric Gephart is the Director of Culinary Inspiration for Kamado Joe Ceramic Grills. He has experience in distinguished kitchens from New York City to New Zealand and he has owned and operated award-winning restaurants. Chef Eric’s passion for education led him to open a notable Culinary School in North Carolina, where he refined his signature style of culinary “Edutainment.”
Tickets begin at $125 per person for the main event, and $50 each for the “Pink Party” and “Tides After Hours” events. Guests can also purchase a weekend bundle for $225 per person for all three events. Enjoy all the Tides Inn has to offer and reserve a room to extend your Northern Neck fun.
The Tides Inn is committed to following all Virginia State COVID-19 guidelines and restrictions for the Crustacean Celebration as the safety and wellbeing of the guests and team members at the Tides Inn is top priority. The property is Sharecare Health Security VERIFIED® with Forbes Travel Guide and will continue to uphold the highest level of service, cleanliness and safety for the event.
Smoked Chesapeake Blue Crab Dip Recipe by Chef Eric Gephart
3 lb cream cheese
1 tbsp J.O Spice
1 1/2 tbsp garlic, minced
1 lb blue crab meat
2 tbsp parsley, chopped
juice of two lemons
1/2 tsp Sriracha
1 cup Parmesan cheese, fine grated
1 lemon, cut into wedges
(optional 1/2 cup chopped artichokes)
Stabilize your Kamado Joe Classic at 300ºF. Place the soapstone on the highest setting, along with one of the regular grill grates.
Put cream cheese into a bowl and smooth out for maximum surface area. Put the bowl of cream cheese on the grill and shut the lid. Smoke cheese for about 3-5 minutes and bring to temperature.
Remove bowl of cream cheese from grill. Add J.O. Spice, garlic, crab meat, parsley, worcestershire, lemon juice, Sriracha and 1/2 cup Parmesan cheese. Fold ingredients into cream cheese.
Pour mixture into Lodge 10″ Cast Iron skillet. Top with the remaining Parmesan.
Set the grill grates on the divide and conquer system at the lowest setting. Place the soapstone on the highest setting to act as a broiler. Place crab dip on grill grate, underneath the soapstone. Shut the lid and cook for 5 to 10 minutes.
Dip is ready when parmesan cheese is slightly browned. Top with remaining parsley. Garnish with lemon wedges.
Serve with toasted pita or pork rinds.
Recipe by Chef Eric Gephart