Recipe: Cliff House Crab Cakes
- 1 ea Gr. Bell pepper (chopped fine)
- 1 ea Red Bell Pepper (chopped fine)
- 1/2 bu Green onion (chopped fine)
- 1 ea Jalapeno pepper (minced)
- 1 ea lemon (juiced)
- 2 oz Dijon Mustard
- 2 oz Worchestershire sauce
- 1/2 Cup Bechamel Sauce
- 6 sprigs Cilantro
- 2 lbs Fresh Dungeness Crabmeat
- 2 ea egg
- 2 Cups water
- 1 Cup AP Flour
- 2 Cup Panko Breadcrumbs
Directions: Mix first nine ingredients together until well blended. Add crabmeat and mix until just incorporated and mix holds together. Do Not Overmix. Portion all the mix out into 2 oz balls. Form balls into small disc (should look like a small hockey puck.)Dust with flour,dip into egg wash, then press into panko. Work until breading stays on. Fry in Olive Oil until golden brown and serve.
Possible Toppings:
Sweet Corn and White Peach Salsa
- 3 Tbsp. Butter
- Kernels cut from 3 ears corn
- Kosher Salt
- 2 Large white peaches, pitted and diced
- 2 Tbsp. Sugar
- 1 Tbsp. finely sliced fresh chives
Directions: In a saute pan, melt the butter over medium heat. Add the corn kernels and saute until tender, about 2 minutes. Season to taste with salt, remove from the heat, and transfer to a small bowl. Set aside to cool completely. Meanwhile, place the peaches in a bowl, sprinkle witht he sugar, and set aside at room temperature for about five minutes. The sugar will fraw the natural juices from the peaches, creating a little juice for the salsa. When the corn is cool, add it and the chives to the peaches, then season with salt to taste. You should have about 3 cups. You wont need all of the salsa for serving the carb cakes. Cover and refrigerate the remainder and use as a dip for raw vegetables or chips.
Avocado Green Goddess Dressing
- 2 Avocados, halved, oitted, and chopped
- Leaves from 1 bunch fresh basil
- Leaves from 1 bunch fresh tarragon
- Leaves from 1 bunch fresh parsley
- Leaves from 1/2 bunch fresh dill
- 2 Cloves Garlic
- 2 c. mayonnaise
- 2 tsp. kosher salt
- 1/8 tsp. cayenne pepper
Directions: In a blender, combine the avocados, all of the fresh herbs, and the garlic and process until smooth. Add the mayonnaise, salt, and cayenne and process again until smooth. Taste and adjust the seasoning with salt and cayenne. You should have about 3 cups. You wont need all of the dressing for serving the crab cakes.Cover and refrigerate the remainder and use as a salad dressing.
Restaurant Information
Cliff House
1090 Point Lobos
San Francisco, Ca 94121
www.cliffhouse.com
Event Info
This year marks the 100-year anniversary of the third Cliff House built in 1909 by Dr. Emma Merritt, daughter of Adolph Sutro. With the first two Cliff Houses, both wood structures, destroyed by fire, Dr. Merritt hired the noted San Francisco architectural firm of the Reid Brothers and asked for "a fire-proof structure."
Added onto and renovated several times over 100 years, the original neoclassical structure was revealed during the restoration project completed in 2004. Built on Franciscan rock and retrofitted for the 21st Century, it is sure to still be standing for another 100 years.
Restaurant Specials 1909 - 2009
To launch the centennial celebration, the Bistro, housed in the 1909 building, is featuring a special $19.09 three-course, prix fixe dinner menu every Wednesday evening through the end of 2009, menus change weekly and can be viewed by clicking here.
Beginning on September 1, a special three-course prix fixe lunch will be offered every Tuesday in Sutro's at the Cliff House for $20.09.
1909 Fundraiser Gala
The Cliff House will celebrate 100 years of fine dining and breathtaking ocean views on Wednesday, November 4, 2009, in a centennial celebration of the launch of the existing 1909 building. Proceeds from the gala event will benefit the Golden Gate National Parks Conservancy and will support visitor services at Lands End.
TICKET INFO:
1909 Centennial Gala
Wednesday, November 4, 2009 - 6:30 pm
Black Tie or Vintage Attire
Ticket Price - $175 each
Tickets may be purchased at:
The Cliff House Gift shop 9:00 am - 5:00 pm
Online at Cliff House On-Line Store
or By phone at 415-666-4005
Dresses designed by Lily Smith and Mary O'Connor of Origen Marketing
Book Info:
The San Francisco Cliff House
By: Mary Germain Hountalas with Sharon Silva
Buy it on Amazon
About the Cliff House
The world-famous Cliff House is part of the Sutro Historic Landscape District and is also the crown jewel of the largest urban national park in the United States. Our website is filled with fun and helpful information about the Cliff House, its history, the surrounding area, and the fascinating people - past and present - who created its rich history.
Whether you are in the mood for a casual fun afternoon, an elegant evening out, or a play day with the family, there is always something to enjoy at the Cliff House.
For your dining pleasure we offer the casual Bistro Restaurant on the main level and the elegant Sutro's at the Cliff House on the lower level. Our Sunday buffet brunch in the Terrace Room is a San Francisco tradition offering free-flowing champagne and a delicious buffet. For over 100 years San Franciscans have been celebrating their events at the Cliff House and that tradition continues today with our beautiful banquet facility and attached private terrace.
Hike the amazing Lands End trails or take a stroll along Ocean Beach. Explore the famous Sutro Bath ruins or visit historic Sutro Heights Park where Adolph Sutro once lived. Be sure to stop in at the Camera Obscura where ancient technology gives you a close-up view of Seal Rocks. Then stop in to enjoy appetizers and drinks in the Zinc Bar or Sutro's Bar & Lounge. See awesome sunsets, cozy up by a warm fire, and listen to live Friday night jazz in our Balcony Lounge.
About
Kevin J. Weber - Executive Chef, Director of Food Operations
Chef Kevin's love of cooking began at a very early age. Learning "from the ground up" by working his way through fast food, corporate dining, private clubs, and finally fine dining lead Chef Kevin to move west after college. He fell in love with the Cliff House immediately and has remained here throughout the years to help shape its transformation into one of San Francisco's finest culinary destinations. Chef Kevin was promoted to executive chef upon graduating from the California Culinary Academy in 1989. He stays current with culinary trends by annual attendance at the Greystone Campus of the Culinary Institute of America Worlds of Flavor Program. Each year a different area of culinary treasures is explored in depth, and have included the cuisines of Asia, India, Central and South America, the Middle East, and the Mediterranean.
Although the Cliff House has won many awards, such as the Wine Spectator Award of Excellence 2006, AOL City Guide's "Best Restaurant with a View 2007" and "Best Family Friendly Restaurant 2007," and write-ups in the new Michelin Guide, it is for the guests themselves that Chef Kevin remains most attentive. "Whether you are here for a simple drink and an appetizer, a casual breakfast, a champagne brunch buffet, a fine dining meal, or your own wedding, I want it to be special. Memories are made here."
