Happy New Year from the GGACC Annual Crab Feed!
We’re raising the bar at the Golden Gate Angling and Casting Club for this year’s Crab-a-Paloza!
Join us for an unforgettable evening of All-You-Can-Eat Dungeness Crab at the GGACC Annual Crab Feed. This highly anticipated social event will be held on Saturday, February 22, 2025.
Important Details:
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Tickets are limited and available only to current (paid) 2025 members and their guests (one guest per reservation).
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Tickets sell out fast, are only available for purchase online, and are non-refundable.
Don’t miss out! If you do, all you'll have are Val’s pictures and the rumored stories of the best Crab Feed ever in San Francisco.
The Cooking Krew reminds you to come hungry and leave full!
Event Registration:
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Online registration opens Wednesday January 22nd at 6pm (PST). When registration is live, a large “Register” button will appear on the GGACC Crab Feed event page.
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To secure your spot, click the “Register” button and submit your payment for you and your guest.
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There are only 78 tickets available. Once they sell out, a waiting list will be available. If the “Join the Waitlist” button appears, all tickets are sold out, but you can be added to the waitlist.
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If you can’t attend after purchasing tickets, you may sell your ticket(s) directly to someone on the waitlist. Contact the Club via email for the waitlist member’s contact details.
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REMEMBER: You must be a 2025 member to register!
Event Details:
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Social Hour: 4:00 pm
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Dinner: 5:00 pm
Menu:
Starters: Caesar salad made by our own Nick, with house-made croutons.
Pasta Course: A modern take on the Pasta Pescatore, originally prepared at Claiborne (a Michelin Star-nominated restaurant), now upgraded by Alan Dye. The dish includes fresh pasta, shrimp, clams, calamari, Nick’s house-made fried pancetta, and a creamy tomato sauce with secret Cooking Krew seasoning.
Main Event: Dungeness Crab: Freshly caught on the day of the event and prepared by Peninsula Seafood. Last year’s crab was the freshest ever served at GGACC. Enjoy three types of drawn butter: plain, super garlic, and Cajun Creole spiced (a Cooking Krew signature).
Served with Texas toast like you’ve never had before—loaded with garlic, gooey cheese, butter, and Nick’s house-made pancetta.
Dessert: Fresh mixed fruit sorbet paired with a GGACC-exclusive cookie made by San Francisco’s legendary Victoria Pastry, created by Chef Mary Belluomini. Coffee from Graffeo Coffee, SF’s oldest family-run roaster, will accompany dessert. Mr. Luciano says you’ll love it!
Pricing:
Volunteers Needed:
If you'd like to help with setup, serving, or cleanup, please email Peter Richen at richenpeter@yahoo.com.
Registration Contact:
For any questions, please email club.ggacc@gmail.com.
Special Note:
Haven’t renewed your membership for 2025 yet? There’s still time—renew today!