How Jason Halverson of Hi Neighbor Hospitality puts together an annual blowout.
A cloud of garlic-scented steam billows from the open oven as chef Jason Halverson crouches in front of a tray of roasted, butter-slick Dungeness crab. “Oh, my God, I love you,” he says, gazing at the bounty of locally caught shellfish.
In about 25 minutes, a dozen friends and colleagues will fill his Marina District apartment for what has become an annual tradition: a blowout feast to celebrate the start of Dungeness season. In addition to heaping platters of fresh, bay-caught crab, the evening’s menu includes pasta drowned in a luscious sauce bolstered with crab fat, plus salad and heaps of crispy fried chicken…