Traditional brunch pairings with a twist

125 Third Street Club Sandwich

Pink peppercorn mayonnaise

  • 1.05 oz egg yolks
  • 1.5 oz fresh lemon juice
  • 1.4 oz cold mineral water
  • 1.5 oz Dijon Mustard
  • .5 oz kosher salt
  • .5 oz grams Tabasco
  • .4 oz pink peppercorn grinded fine
  • .2 oz celery seeds grinded fine
  • 14 oz grapessed oil
  • 2.1 oz mustard seed oil
  1. Combine all but oil in blender and puree until smooth.

  2. Drizzle in the oil to emulsify.
For the Dungeness Crab Meat
  • 4 1/2 oz. Fresh Dungeness crab meat
  • 1 tsp of preserved Meyer lemon
  • ½ tsp Skyhawk extra virgin lemon olive oil
  • ¼ tsp chopped chive
  • 2 tarragon leaves minced
  • Salt and white pepper to taste
  1. Mix gently in a bowl over ice and keep on ice.

  2. Refrigerate until needed.
For the green apple and celeriac remoulade
  • 1.7 oz celeriac cut into a fine "Julienne".
  • 1.7 oz green apple cut into a medium "Julienne"
  • 1 and ½ Tbsp of pink peppercorn mayonnaise.
    Combine all the ingredients 15 minutes prior the service, keep at room temperature
To serve
  • 3 slices of San Francisco sourdough bread
  • Micro celery
  • Little gem lettuce leaves
  • Toast one side of each piece of bread under the broiler until golden brown.
  • Spread the untoasted side of the bread with 1 tsp of the pink peppercorn mayonnaise.
  • Cover 2 bread slices with little gem leaves, top with Dungeness crab mix, then the green apple and celeriac remoulade and to finish sprinkle with micro celery.
  • Place third bread slice atop sandwich; press to compact slightly.
  • Secure sandwich with picks, cut diagonally, present on a plate.
  • Serve with a side of butter lettuce seasoned with a Meyer lemon dressing.
Red Snapper -- Bloody Mary
  • 2 oz tomato juice
  • 1 dash lemon juice
  • 2 dashes salt
  • 2 dashes black pepper
  • 2 dashes cayenne pepper
  • 3 dashes worcestershire sauce
  • 1 oz. Agave Wine (for adult beverage)
  1. Combine ingredients in a cocktail shaker. Shake vigorously.

  2. Strain over ice cubes. Garnish with a celery stick and lemon wedge.

Golden Gate Mary
  • 1 oz don julio anejo tequila
  • 5 oz chili pepper infused tomato water
  1. Shake in mixing glass and strain into spice rimmed cocktail glass.

  2. Garnish with a dried heirloom tomato chip.

  3. Spice rim is composed of: salt, pepper, celery salt, horseradish, and dried lemon zest. worcestershire sauce is used to wet the rim of the glass and adhere the spices to the rim.

About the Bloody Mary:

The Bloody Mary has been a part of St. Regis history since 1934 when bartender Fernand Petiot introduced the "Red Snapper," which would later be renamed the Bloody Mary, at the King Cole Bar in The St. Regis New York.

The famed cocktail was created when Serge Obolensky, a well known man about town whose penchant for vodka was in keeping with his aristocratic Russian background, asked Petiot to make the vodka cocktail he had in Paris.

The formula was spiced up with salt, pepper, lemon and Worcestershire Sauce, but since "Bloody Mary" was deemed too vulgar for the hotel's elegant King Cole Bar, it was rechristened the "Red Snapper."

While the name may not have caught on, the spicy drink most certainly did and over the years it has become the signature cocktail of the King Cole Bar.

About Barry Peterson:

Coast to Coast, Barry Peterson has left his mark of excellence and elevated the prestige of each property he has touched. Trained as a Chef at the Culinary Institute of America in Hyde Park, New York, and with stops at San Francisco's most luxurious hotels, Barry set the stage from pre-opening to its current status as a premier banquet destination at The St. Regis San Francisco.

Barry was instrumental in the design and selection of everything from linens, to silver and glassware. He quickly became the ambassador of the hotel's curated art collection, including its public art.

Each client, whether a bride, a corporate planner or a St. Regis resident is treated with the single-minded devotion and attention that establishes devoted clients and long lasting relationships.

His impeccable taste and execution of events has given him role model status, and The Starwood Corporate offices and new St. Regis Hotels regularly seek his advice and counsel for training and standards.

Recently, Barry was named a Regional Champion for the Starwood Hotels and Resorts to take advantage of his vast experience and success with hotel products of all sizes. Barry Peterson is dedicated to the prestige and reputation of his hotel and brand, and, under his guidance, the Catering and Conference Services Department at The St. Regis has received numerous awards and recognitions.

The City's most prominent citizens, including many residents of The St. Regis, rely on his expertise and place their reputations in his hands.

About Chef Romuald Feger:

Feger most recently served as executive chef at The St. Regis Resort Bora Bora, where he oversaw all culinary operations for the resort and its three on-site restaurants, including Chef Jean-Georges Vongerichten's Lagoon.

Chef Feger will oversee cuisine at Vitrine restaurant, a 74-seat restaurant located on the fourth floor of The St. Regis San Francisco that offers full breakfast and lunch menus, as well as all in-room dining, custom fine-dining menus for gala events and personalized catering for St. Regis Residence owners.

Feger's career spans 15 years of haute cuisine experience and training in some of the world's leading restaurants and hotels.

Romuald Feger most recently served as executive chef at The St. Regis Resort Bora Bora, where he worked under the tutelage of renowned Chef Jean-Georges Vongerichten to open the hotel's signature restaurant, Lagoon, in 2006, when he was chef de cuisine.

Feger began his career as an apprentice of Chef Michel Husser, owner of the Michelin two-starred Hôtel-Restaurant Le Cerf in Marlenheim, in the Alsace region of France.

Feger has a vast knowledge of Western cuisines, most notably French, Italian and Spanish, but is also well-versed in a great variety of ethnic culinary styles such as Japanese, Thai and Indian.

Other assignments of Feger's have included positions at Hôtel du Palais de la Méditerranée in Nice, France; Le Château du Domaine St. Martin in Vence, France, and Restaurant Le Cirque in New York. Feger holds an Advanced Culinary Diploma and Food and Beverage Diploma from the Apprentice Hotel School of Strasbourg in Alsace, France.

About The St. Regis San Francisco:

The St. Regis San Francisco opened in November 2005, introducing a new dimension of luxury and timeless elegance to the city of San Francisco.

The 40-story landmark building, designed by Skidmore, Owings & Merrill, includes 102 private residences rising 19 floors above the 260-room St. Regis Hotel.

From legendary butler service, "anticipatory" guest care and impeccable staff training to the signature Remède Spa, luxurious amenities and interior design by Yabu Pushelberg of Toronto, The St. Regis San Francisco delivers an unmatched guest experience. The St. Regis San Francisco is located at 125 Third Street.

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