Named after a Shakespeare character from Henry IV; PlumpJack Café is just one of the 16 groundbreaking business endeavors under the “PlumpJack Group” umbrella, which includes PlumpJack Wines and the landmark Balboa Café.

Located on San Francisco’s Fillmore street, this four star restaurant is worth its weight in gold.  With an atmosphere that some describe as quiet and classy and a staff that is beyond knowledgeable, your meal there is sure to be memorable. Their menu is classic California cuisine, simple yet complex all at the same time.  This restaurant is sure to enjoy many more years of success.  Today, they share with us a delicious classic, Shrimp Bisque.

PlumpJack Cafe Shrimp Bisque

By Kit Callahan, sous chef, PlumpJack Cafe

• 1 Tablespoon butter
• ¼ cup onion, finely diced
• ¼ cup celery, finely diced
• ¼ cup carrot, finely diced
• 1  15-ounce can tomatoes, cut up in pieces (use the juice for another dish)
• 2 Tablespoons olive oil
• 1 pound shrimp in the shell
• 5 cups shrimp stock-or seafood/fish stock
• 1 cup dry white wine (dry vermouth is excellent)
• 4 Tablespoons raw rice
• 2 Tablespoons butter softened
• ½ cup heavy cream
• salt and pepper

In a skillet, sauté the onion, celery, and carrot in the butter for 5 minutes, until the vegetables are soft, not brown, this is called sweating.  Add the tomato pieces and sauté for another 5 minutes. Scrape out into a bowl and reserve.

In the same pan, heat the olive oil then add the whole shrimp. Cook until the shells are red and crisp--about 4-5 minutes. Scrape out of the pan and let cool.

While the shrimp are cooling, heat the stock and wine in a large saucepan, add the reserved vegetables and the rice, bring to a boil, then reduce heat and, partially covered, simmer for 20 minutes.

Peel the cooled shrimp, separating the shells and the meat, and toss the shells into the cooking soup.  

When the soup has finished cooking, puree in a blender, solids first (including the shells), then strain back into the pot.  You may strain twice to get a more refined smoother bisque.

Take half of the reserved shrimp, puree them in the blender (slowly adding enough hot stock to completely emulsify them)--and pour them into the pot.  Save 2 or 3 shrimp for garnish if desired.

Enrich the soup by whisking in the softened butter and the cream, then season to taste with salt and pepper. Let sit, for flavors to blend, until ready to serve.  Do not let the soup come to a boil as it will change the texture, heat gently until very warm.

Garnish as desired; chopped cooked shrimp, sautéed in Cognac or white wine, tarragon (or other mild fresh herb), and croutons  (made from thin slices of bread fried in butter until crisp and brown are an especially nice touch adding a little crunch to this unctuous soup)   A dramatic touch for serving is to have your garnishes in the bowls in front of your guests and slowly pour the bisque tableside from a decorative pitcher or pot. 

Wine served with this dish can be a rich buttery chardonnay or white burgundy to match the lovely richness of the soup or a crisp sancerre or pinot gris to contrast and cleanse the palate for the next bite. 

About PlumpJack  Café

Tantalize your senses at PlumpJack Cafe. Our seasonal menus are inspired by some of the freshest products from regional California farms and our award-winning wine list, comprised of more than 400 choices, is priced just above retail. Enjoy a dining experience that is intimate, imaginative, and always uniquely PlumpJack.

Chef Ryan Jackson from Blackhawk Grille (Danville, CA) grew up in a farming community where he learned to appreciate fresh, seasonal ingredients.  These early experiences have grown into his overall style which is ingredient-driven, seasonal California cuisine. Today, he shares with us his recipe for Grilled Filet Mignon that he prepares with oven fried yomatoes, fingerling potatoes, bacon and a bearnaise sauce. Describing the dish Chef Ryan says “I really like the flavor balance of this dish, with a combination of sweetness from the fennel, acidity from the tomatoes, salt from the bacon and creaminess from the sauce, and the added benefit of the beef. The dish is simple, yet elegant.”  Try it out yourself for a wonderful, elegant meal at home.

Grilled Filet Mignon with Oven Dried Tomatoes, Fingerling Potatoes, Bacon And Bearnaise Sauce

Chef Ryan Jackson

Blackhawk Grille

Serves 4

Vegetable Garnish

• ½ cup olive oil
• 4 ea roma tomatoes, quartered, seeds removed
• 1 pound fingerling potatoes, cut in half lengthwise
• 2 oz  bacon, 1/4 inch dice
• 1 ea fennel bulb, sliced thin
• 1 tbsp parsley, chopped 

Béarnaise Sauce

• 2 ea  egg yolks
• 3 tbsp white wine vinegar
• 1 cup butter, melted, kept warm
• 1 tbsp tarragon, chopped

Filet

4 ea 8oz filet mignon

Salt and pepper to taste

Pre-heat oven to 350 degrees. Pre-heat grill on med-high heat. Place the quartered tomatoes skin side down on a sheet pan. Season with salt and pepper. Bake for 15 minutes. Remove from oven and cool. 

Place the cut fingerling potatoes in a bowl with 2 tablespoons of olive oil, season with salt and pepper. Place on a sheet pan and bake for 20 minutes or until tender. Hold warm until ready to serve.

Place a large sauté pan over medium heat for one minute. Add the bacon and cook until the bacon is crispy. Add the fennel and cook for 10 minutes, stirring occasionally until caramelized. Toss in parsley and remove from heat. 

For the sauce, place a small sauce pot on the stove with 2 inches of water in it and bring to a simmer. Place the egg yolk and vinegar in a stainless steel bowl that fits snug on top of the sauce pot. Whisk the egg yolks until they double in size. Slowly whisk in the melted butter. The consistency should be of thin mayonnaise. Remove from the heat and add the chopped tarragon. Hold warm until ready to serve. 

Toss the steaks with the remaining olive oil and season with salt and pepper. Grill on covered on med-high heat for 6 minutes per side for medium rare or longer for desired doneness.

Warm all the vegetables together again. Place equal portions on 4 plates. Place the steaks on top of the vegetables. Garnish the plates with the sauce.

About Blackhawk Grille

The Blackhawk Grille offers Chef Ryan Jackson’s Contemporary American fare utilizing seasonal, market-driven ingredients from the Northern California countryside. The restaurant’s interior is a rich palette of gold, lavender and aubergine, and constructed around a soothing water feature, including a series of waterfalls and a manmade lake. Its sights and sounds are integrated into the dining experience, with views from both inside the restaurant and outside on the expansive patio. The main dining room features warm rustic earth tones, cozy booths and dramatic floor-to-ceiling wraparound windows. Inside, guests catch a glimpse of Executive Chef Ryan Jackson and his team toiling in an open exhibition kitchen. The exclusive Chef’s Counter seats four with an impressive view of the kitchen. Blackhawk Grille’s 350-label wine list is predominantly Californian, with selections from France, Italy, Spain, Australia, New Zealand and South Africa, and the popular bar produces superb classic and contemporary cocktails, all created with premium spirits and freshly squeezed juices.

Montanas Nevadas, Argentina

What? You can’t make it to Argentina next week? Well, how about making one of the dishes?  Chef Mark Ayers of TusCA Ristorante at the Hyatt Regency Monterey has graciously shared his recipe for “Braised Short Ribs with Black Truffle” which he will be preparing at the Masters of Food & Wine.  As Chef Ayers says, “These boneless short ribs are braised in veal stock and pinot for several hours. They are served over celery root puree, sauced with a reduction of the braising liquid and garnished with shaved black truffle.”.

Braised Prime Beef Short Ribs with Black Truffle, Pinot Noir Reduction

Chef Mark Ayers, TusCA Ristorante at the Hyatt Regency Monterey 

Short Ribs

• 5 lbs. Prime Beef Short Ribs (boneless)
• 12 oz Onion, Diced
• 8 oz Carrot, Diced
• 8 oz Celery, Diced
• ¼ bunch Thyme
• ¼ bunch Parsley
• 1 bottle Pinot Noir
• 1 gallon Veal Stock
• 1 cup Blended Olive oil 

1. Clean short ribs, butterfly and tie.

2. Season with salt and pepper and sear in very hot oil until nicely browned on all sides.

3. Remove and place in braising pan, set aside.

4. In the same pan in which the ribs are seared, caramelize vegetables and deglaze with pinot, reduce.

5. Add vegetables/wine to braising pan with the ribs and cover with veal stock.

6. Bring to a simmer over low heat, add herbs and cover with tight fitting lid or foil.

7. Braise at 300 degrees for 5-5½ hours or until tender.

8. Carefully remove from liquid and refrigerate before portioning.

9. Strain liquid and simmer, skimming often.

10. Reduce liquid by about 3/4, to desired consistency.

11. Reheat ribs in sauce and adjust seasoning 

Celery Root Puree

• 2 lbs. Celery root
• 2 qt. Cream
• 4 oz. Butter
• 4 oz.  Crème Fraiche, whipped
• To Taste. Salt and Pepper

1. Peel celery root and dice into large cubes.

2. Place celery root in small saucepan and add enough cream to cover.

3. Place on low flame and bring to a simmer. Cook until tender.

4. Drain and pass through food mill and then tamis.

5. Fold in butter and crème fraiche.

6. Adjust seasoning to taste.

Presentation

Place celery root puree in the center of the plate.  Place rib on celery root and drizzle with sauce. Season with sea salt if desired. Shave black truffle and garnish with chervil. 

About Masters of Food & Wine South America

This is the second annual Masters of Food & Wine South America, an unparalleled gastronomical gathering that brings together top Latin American culinary talent and a few celebrated global chefs to showcase their expert skills using local ingredients and produce, paired with the acclaimed wines of Argentina. The event is taking place in both the beautiful Park Hyatt Buenos Aires and in private wineries at the base of the Andes throughout Mendoza, Argentina from February 12–16, 2008. For more details goto: www.mfandw.com.ar

San Francisco is known for lots of foodie attractions, but one perhaps lesser known Foodie spectacle is the San Francisco crab season.  Crab season, which extends from mid-November to mid-June, highlights Dungeness Crab.  For Michelin One Star restaurant One Market,  crab season also means their annual crab festival. To usher in the beginning of their 19th annual crab festival, One Market Chef Mark Dommen shares with us his adaptation of the classic crab cake with Dungeness Crab Cakes and Saffron Aioli.  Give it a try or check out the many other crab dishes One Market and the rest of the Lark Creek Restaurant Group will be providing during their 19th Annual Crab festival from February 1 to February 29, 2008. 

Dungeness Crab Cakes And Saffron Aioli

Chef Mark Dommen, One Market Restaurant 

Dungeness Crab Cakes

Serves 6

• 2 pounds whole Dungeness crab, or substitute 10-12 ounces of cleaned crabmeat
• 3 ounces fresh scallops
• ½ teaspoon sea salt
• 4 ounces heavy cream
• 2 teaspoons dijon mustard
• 1 teaspoon chopped cilantro
• Sea salt to taste
• Fresh ground white pepper to taste
• Pinch cayenne pepper
• ¼ cup grape seed oil 

1. Crack and clean the whole crab removing all the shells and keeping only the meat.  Place the crabmeat into a mixing bowl and keep refrigerated.  A two-pound crab should yield approximately 10-12 ounces of cleaned crabmeat. 

2. Place the scallops into a blender with the ½ teaspoon of salt and a pinch of fresh ground white pepper.  Turn on the blender and slowly add the heavy cream in a steady stream.

3. Stop the blender and scrape down the sides of the blender with a rubber spatula, blend the mixture one more time to make sure the scallop mousse is a nice homogeneous mixture.  Set aside.

4. In the mixing bowl with the crab, add the dijon mustard and the cilantro and lightly toss the crab to evenly disperse the ingredients. 

5. Next, add the scallop mousse and again mix lightly as to not break up the crab, but you want the mousse to be evenly mixed throughout the crab.  Taste the mixture and season to taste with sea salt, fresh ground white pepper and a pinch of cayenne.

6. Form the cakes into a free form shape about 1 oz. each and place on a lightly oiled baking dish.  They can be made up to this stage several hours in advance and kept in the refrigerator.

7. Before serving, turn the broiler on high and allow it to heat up.  Lightly brush the tops of the crab cakes with grape seed oil and place under the broiler for 3-5 minutes until they begin to lightly brown on the top and are heated through.  Remove from the broiler, and with a spatula place on a serving platter or plate each serving individually.  Serve with a saffron aioli and lightly dressed mixed green and herb salad.   

Saffron Aioli

Serves 6

• 1 egg yolk
• 2 teaspoons dijon mustard
• 1 teaspoon champagne vinegar
• ½ teaspoon fresh squeezed lemon juice
• 1/8 teaspoon saffron
• ¼ teaspoon sea salt
• pinch cayenne
• ½ cup grape seed oil

1.  Place all the ingredients into a blender except the grape seed oil. 

2.  Turn on the blender and slowly add the grape seed oil in a slow steady stream until all the oil is incorporated and you have a nice emulsified mixture. 

3.  Check the seasoning and adjust accordingly.  Refrigerate until ready to use.

Having received accolades from the likes of Gourmet Magazine, The New York Times, and the San Francisco Chronicle who declared it as having “one of the best wine lists in the city”. One wonders where Chef Leticia Limon and staff get their inspiration. Luna Park prides themselves on using local, seasonal, sustainable ingredients which is one of the ways they keep their menu so new and inviting, serving everything from the traditional Steakhouse fare to Country Fried Trout with Fennel-Cherry Tomato Arugalita and Ancho Remoulade. There is always something for everyone.  And you can wash that meal down with one of their signature cocktails, and finish off your meal with a mouth watering dessert like the Make your own S’mores or Bourbon Almond Chocolate Cake with Espresso Bean Ice Cream. 

Today they share with us a fabulous starter Warm Goat Cheese Fondue, which will definitely be making an appearance at my next gathering, and a delicious Breaded Pork Cutlet.

Enjoy!

Warmed Goat Cheese Fondue

Leticia Limon, Executive Chef & Brad Weir, Sous Chef, Luna Park

Servings: 6-8 people

• 1 cup of Heavy Cream
• 1 lb. Montrachet goat cheese (other brands are ok)
• 1 Sliced Granny Smith apple
• 1 Toasted French baguette

Bring cream to a boil, turn off heat and add goat cheese.  Stir to mix cheese.  Transfer cheese to a votive or sterno-based fondue set to keep warm.

Serve with apple slices and toast.  Recipe can be doubled by adding 1 cup of cream for every pound of cheese.

Breaded Pork Cutlet with Green Beans, Mashed Potatoes and Apple-Cranberry Sauce

Leticia Limon, Executive Chef & Brad Weir, Sous Chef,  Luna Park

• 1 oz olive oil
• 1 oz butter
• Egg wash, salted
• 1 ea pork cutlet
• Bread crumbs
• 6 oz mashed potatoes
• 1 cup green beans, blanched
• 4 oz green bean sauce
• 1 TBL Cranberry Sauce
• Pinch chives, chopped

Heat olive oil and butter in sauté pan. Dip pork cutlet in egg wash and dredge in bread crumbs until well coated. Sauté cutlet until golden brown on both sides, approximately two minutes each side. In a separate sauté pan, heat green beans with green bean sauce until heated through. On a warm dinner plate mound mashed potatoes in center of plate and lean green beans against the potatoes at 3 o’clock. Lean pork cutlet against beans and potatoes at 5 o’clock. Place cranberry sauce on top edge of cutlet and garnish with chives on top of the cranberry sauce.

Pork Cutlet Preparation

• 2 pieces pork loin, 2oz. each
• 1 cup crimini mushrooms
• ½ oz gruyere cheese

Roast mushrooms in 400 degree oven for 30 minutes. Grind in food processor to a fine chop. Place pork pieces between two sheets of plastic wrap and pound to a thickness of ¼ inch. Place 1 TBL mushrooms on top of 1 piece of pounded pork. Top with cheese, and then top with the other piece of pounded pork.

Egg Wash

• 2 eggs
• 2 Tablespoons salt

Combine ingredients and mix well.

Green Bean Sauce

• ½ shallots
• ½ cup lemon juice
• ½ cup olive oil
• ¾ cup vegetable stock
• 2 Tablespoons kosher salt

Process shallots in food processor until finely chopped. Combine with all other ingredients.

Apple-Cranberry Sauce

• 2 apples, peeled, cored, and cut into small pieces
• ½ lb cranberries
• ½ cup sugar
• 1 cinnamon stick

Combine all ingredients in saucepan. Cook slowly over low heat, stirring with whisk until apple pieces break down and the sauce has thickened. If sauce begins to dry out before apples have broken down, add orange juice as needed.

Blanched Green Beans

• 8 oz. Blue Lake Green Beans
• 1 cup salt
• 4 qts. Water

In a large pot combine salt and water (water should taste like the ocean, add salt if needed), and bring to a rolling boil. Add beans and cook for 5 minutes or until tender. Remove from pot and immediately place into ice water to stop the cooking.

• 3 lbs russet potatoes, peeled
• ¼ cup garlic cloves
• 2 TBL slat
• 1 cup milk
• 1 cup cream
• ¼ cup butter
• Salt and white pepper to taste

Place potatoes, garlic and salt in a large pot and cover with water. Over high heat, bring to a boil and reduce to simmer. Cook 30-45 minutes or until potatoes are tender. Drain potatoes and pass though a food mill. Combine milk, cream and butter in a sauce pan and bring just to a boil. Add liquid to milled potatoes and stir together gently. Season to taste with salt and white pepper.

About Luna Park

In the seven years since it first opened its doors, Luna Park has received many accolades including ones from The New York Times Magazine and Gourmet Magazine.  With its casual and funky décor, lively bar scene and reasonably-priced menu highlighted by fresh seasonal ingredients, Luna Park is a Bay Area sensation. Executive Chef Leticia Limon emphasizes simplicity without sacrificing excitement in her menu at Luna Park, highlighting flavorful seasonal ingredients and presenting food in a way that is both comforting and creative. 

Chef Alessandro Cartumini combines his Northern Italian upbringing with local ingredients and artisanal products to create the contemporary Italian cuisine of Quattro (E. Palo Alto, CA).  His culinary training began as a child growing up in a family devoted to food; he read cookbooks and practiced cooking in the kitchen. His culinary career began at 14 when he became an apprentice to Chef Sergio Mei at the Pitrizza Hotel in Costa Smeralda, Sardegna, Italy.  Following 15 years of culinary experience in Milan, Berlin, London and San Diego, Chef Cartumini became Executive Chef at Quattro where he says “I like to combine classic preparations with seasonal ingredients”.  Today, he shares with us his recipe for “Citrus Scented Ahi Tuna Tartar with Saffron Focaccia Crisp”. Describing the dish, Chef Cartumini says “I add to the tuna a great extra virgin olive oil from Tuscany that I use in Quattro as a finisher for many of my dishes. I tend to utilize lots of ingredients and I personally believe in the right balance of them in order to create a taste and a consistency in the palate that make the simpler preparation unique. In this dish, the saffron focaccia adds a great scent to the fresh and slightly spicy tuna. I tried this recipe for the first time at an off-site event with 50 pounds of tuna and 1000 saffron focaccia crisps. It was a good way to see if our clientèle would like it. By the end of the night it was gone…”.  Give this amazing dish a try for yourself or stop by Quattro and let Chef Cartumini create his spectacular version for you! 

Citrus Scented Ahi Tuna Tartare with Saffron Focaccia Crisp

By Alessandro Cartumini, Executive Chef at Quattro Restaurant at Four Seasons Hotel Silicon Valley.

Serves 4, as an appetizer

• 1 lb ahi tuna loin, center cut
• 1 tsp chives, washed and thinly chopped
• 4 basil leaves thinly shaved
• Zest of ½ lemon  
• Juice of 1 lemon
• 4 Tbsp very good extra virgin olive oil
• 1 pinch ground pink peppercorn
• 1 teaspoon small diced shallots
• ½ teaspoon garlic cloves, oven roasted until soft then chopped
• 1 pinch ground chili flakes
• 4 drops of Tabasco (or more if you like it spicier)
• Salt and white pepper to taste
• Juice of 2 blood oranges reduced in a small sauce pan until syrup
• 1 blood orange peeled and cut into 4 wheels
• Smoked salt to garnish
• 12 small slices of focaccia topped with extra virgin olive oil and toasted in the oven at 325°F until very crispy

Small dice the ahi tuna.

Reserve blood orange reduction, slices, focaccia crisps  and smoked salt for last.

Season tuna with all remaining ingredients.

On the serving plate place one blood orange section in the center.

Pack tuna tartare in a round mold and place atop blood orange.

Sprinkle smoked salt on top and drizzle blood orange reduction around.

Lay 3 focaccia crisps on one side.

Enjoy.

Saffron Focaccia

By Alessandro Cartumini, Executive Chef at Quattro Restaurant at Four Seasons Hotel Silicon Valley.

• 4 Cups bread flour
• 1 Tbsp. salt
• 1 Tbsp. sugar
• 1 ½ Cup water
• ½ Cup extra virgin olive oil
• 1oz beer yeast
• ½ Tbsp saffron powder

Boil water and infuse saffron for 30 minutes.

Combine dry and wet ingredients in a bowl and mix for 3 minutes at low speed in a mixer.

Move to a faster speed for about 7 minutes.

Proof at 75-80F for 1 hour.

Spread dough into a well oiled sheet pan, brush top with extra virgin olive oil.

Proof for 30 minutes at 75-80F.

Brush lightly with extra virgin olive oil and sprinkle with rock salt.

Bake at 400°F for 25-30 minutes.

When golden brown, remove from oven and place on a cooling rack.

About Quattro Restaurant

The Italian word for "four", the name is in line with the architectural design of the restaurant as a large light airy room with glass on three sides. The room is lit dramatically at night and illuminates the front of the hotel entrance. Quattro  features Northern Italian seasonal and light cuisine with a fresh Cal-Italian twist at breakfast and lunch. The dinner menu features contemporary Italian cuisine, with roots in northern Italy, and is known for showcasing the finest local ingredients and artisanal products, including handmade pastas and breads and farm-fresh cheeses. Executive Chef Alessandro Cartumini, a native of Lago Maggiore in the Piedmont region of northern Italy, features locally grown produce and artisan products from northern California farms. Attentive, unobtrusive service compliments the exquisite menu and an extensive wine list features predominantly California wines with many boutique offerings as well as an extensive Italian selection.

Today they present us with Polpettine D’agnello, delicious lamb over a Tuscan bean ragout.  Give this great recipe a try in your kitchen, or if you get to Napa, try out Chef Warner’s version in person.

Polpettine D’agnello

By Executive Chef Scott Warner, Bistro Don Giovanni

For Meatballs

• 1 ¼ lbs ground Lamb Shoulder
• 2 eggs
• 1 Tblsp grated parmesan
• 1 Tblsp grated pecorino romano
• 3 Tblsp chopped fresh mint
• 1 Tblsp extra virgin olive oil
• ½ red onion, finely chopped
• salt
• pepper
• zest of 2 lemons
• ½ cup breadcrumbs
• 1 Tblsp milk
• extra virgin olive oil
• a splash of dry white wine

Crack and beat eggs till smooth with olive oil and cheese.

Mix all ingredients together in a bowl by hand for about 5 minutes, until well mixed.

Shape into 3-4 ounce patties.

Put a thin layer of olive oil in a sauté pan over medium heat and saute the patties until they are browned on both sides and just cooked through, about 5 minutes. Pour off the excess fat from the pan and deglaze with the white wine. Serve the patties atop the bean ragout, finished with the pan juices and a fine grating of pecorino cheese.

For Tuscan Bean Ragout

• Cannellini Beans cooked in water with a carrot, celery stalk and onion
• Cavolo Nero, stems removed, chopped and blanched until tender
• Cubes of butternut squash or pumpkin, roasted until tender with a little butter, olive oil, and sage

Over medium heat saute the Cavolo Nero with a bruised clove of garlic and a little olive oil for about a minute. Add the pumpkin, the white beans and a little of the cooking liquid. Gently stir to combine. Check for seasoning and simmer for a few minutes to bring the flavors together. Finish with a drizzle of good extra virgin olive oil.

About Bistro Don Giovanni

Donna and Giovanni Scala's restaurant, Bistro Don Giovanni, has a warm and rustic feel from the traditional wood burning fireplace to the romantic outdoor terraces. The restaurant's menu invites one to take in all the splendors of the Napa Valley, with an Italian and Country French flavor. Chef Donna Scala's way of presenting pure robust flavors in an ever changing variety has drawn a steady stream of loyal diners. The Bistro's grounds surround you with aromas from their garden, whose bounty finds home in many of Donna's recipes. House cured olives from surrounding trees have been pressed and bottled for you to take home.