Dungeness crab & Portobello roll

March 25, 2009 5:42:02 PM PDT
A unique mix of ingredients for a starter or main dish from the luxurious Calistoga Ranch.?

Dungeness crab & Portobello roll Serves 4 People


  • Pancetta, Small Diced 1/2 Cup
  • Olive Oil 1 Tbsp
  • Garlic, Minced 1 Tsp
  • Sherry Wine 1/2
  • Cup
  • Sherry Vinegar 1 Tsp
  • Butter, Melted 1 Tbsp
  • Escarole, Trimmed And Julienned (Top Inch Removed) 1/2 Cup
  • Crab Meat (Juice Squeezed Out And Pick Out Shells) 8 Ounces
  • Extra Virgin Olive Oil 1 Tbsp
  • Salt to Taste
  • Pepper to Taste
  • Portobello Mushrooms, Extra Large 4 Each
  • Baby Lettuce Heads, Cleaned And Seperated 4 Each
  1. Saute up pancetta in olive oil until it starts to brown and turn crispy. Drain off any excess oil.

  2. Add garlic and let sweat, then deglaze with sherry wine and add vinegar.

  3. Reduce mixture down to a quarter of original volume.

  4. Add butter. Add hot mixture into a bowl containing the julienned escarole.

  5. Add crab meat and season with extra virgin olive oil, salt and pepper to taste.
Process for the Portobello roll:
  1. Clean gills from each mushroom with a spoon.

  2. Coat caps in olive oil, salt and pepper and roast at 450 degrees for 10 minutes.

  3. Allow to cool, then shave gill side with a sharp knife to allow mushroom to be a quarter inch thick.

  4. Roll this mixture into roasted Portobello mushroom caps.

  5. Place on cutting board and slice into three to four pieces. Place on end and back to back to prevent unrolling.

  6. Roast crab rolls in a 350 degree oven for 20 minutes.

  7. Arrange on plate and garnish with baby lettuce heads lightly seasoned with salt and pepper.
About Calistoga Ranch:
Located in a private canyon on 157 acres just outside the town of Calistoga, Calistoga Ranch encompass 46 guest lodges offering overnight accommodations, spa services, historic Lake Lommel, and the private Lakehouse Restaurant and lounge. The property's contemporary architecture is inspired by its natural surroundings, and created to fit the landscape, with a focus on an indoor-outdoor lifestyle. In keeping with the rich heritage of Napa Valley, Calistoga Ranch features an on-site vineyard and mountain wine cave, where owners and guests can share in the process of winemaking and immerse themselves in the wine culture. Owners and resort guests also enjoy a number of recreational activities including swimming in a pool overlooking the vineyards and oak groves, and hiking on one of the property's numerous trails.

About Auberge Resorts:
Auberge Resorts is a collection of exceptional hotels, resorts and private clubs, each with a unique personality that assures a memorable guest experience. Among the distinctive properties are Auberge du Soleil, Napa Valley; Esperanza, Cabo San Lucas; Calistoga Ranch, Napa Valley; The Inn at Palmetto Bluff, Bluffton, S.C., Encantado, Santa Fe, N.M. and Rancho Valencia Resort and Spa, Rancho Santa Fe, Calif., with several others in development. While Auberge Resorts nurtures the individuality of each establishment, all are characterized by a set of communal elements: intimate, understated elegance; captivating locations that inspire exceptional cuisine and spa experiences; and gracious yet unobtrusive service. For more information about Auberge Resorts, please visit www.aubergeresorts.com.

About Aaron Wright: Newly appointed Executive Chef Aaron Wright brings his culinary vision to the private Lakehouse Restaurant at the award-winning Calistoga Ranch, Napa Valley's luxury resort and lodging club operated by Auberge Resorts. Wright's menu embraces contemporary Wine Country cuisine, showcasing an abundance of ingredients from the region, with efforts to increase environmental responsibility and find inspiration directly from the land. This "land to table" concept produces a simple, yet strikingly original collection of dishes rooted in Mediterranean, French and Japanese traditions and technique. Wright joins Calistoga Ranch after spending over 10 years in Seattle cooking professionally for such well-known restaurants as Canis, Earth & Ocean, and Andaluca. His Mediterranean, French and Japanese blend of cooking gives equal importance to every ingredient on the plate, from vegetables to seafood to meat. As Wright was born in Oxnard and went to kindergarten in Sonoma, he says, "returning to wine country feels like coming home again."