Green crabs are the next shining star in sustainable seafood, and you can get a taste of these ocean dwellers in soft-shell form at Benedetto on Friday, July 19th. Chef-owner Michael Pagliarini is collaborating with The Green Crab Project to bring the bountiful breed to the kitchen through four innovative courses, each matched up with Massachusetts-made wine courtesy of Westport Rivers Winery. This specific type of crustacean originated in Venice and luckily Paolo Tagliapietro, a Venetian fisherman and expert on the species, will be on site to answer any questions you might have. Dinner is by reservation only, so send an email to Robert if you’d like to attend.