Edible San Francisco Winter 2012 : Page 7

edible AMUSE for brightness, plus butter powder, garlic chips and chives. “I like to go to classic places for crab, like Swan Oyster Depot. The ambiance is so old school. I like the Louie, or just getting a big bowl of Dungeness crab. I used to go with my dad. Another dish I had with crab was at Anchor & Hope—it was sea urchin with Dungeness crab in a beurre blanc, and baked in a sea urchin shell.” (See page 10 for recipe.) Alexander Alioto, chef-owner at Seven Hills On the menu: Artichoke stuﬀed with fresh Dungeness crab and hollandaise glaze. “I have been doing this dish two or three times a week: it’s crab stuﬀed into an artichoke heart, bound in a light cheese and cream sauce, and then I put a lemon-hol-landaise sauce on top. I place it in the salamander until it gets golden brown and darkens on top, and then serve it with chives. “As for where I like to go for crab, I’m kind of biased on that [laughs]. I like to get a cold crab at the stand in front of Alioto’s, and I make a sauce that my dad showed me: You get some mayo and Worcestershire sauce and mix it up as a dipping sauce. Most folks use butter or cocktail sauce, but I really like this one.” Michael Hung, chef at Bushi-tei On the menu: Crab and winter root vegetable chowder with three miso broth; crab and genmai risotto with ochazuke dashi; and chilled can-nelloni of crab, Asian pear and yuba, spiced crème fraîche. “There are deﬁnitely a couple places I like to go for crab. Swan Oyster Depot is great—they take all the work out of it! It’s kind of lazy. It’s one thing to be in the kitchen and pick crab, versus just eating it. I like it with a side of Louie dressing. I try to get there early, it gets so busy. “I also like to go to PPQ for crab. And I used to work for Lark Creek, and every February they do an annual Crab Fes-tival at their restaurants. One Market in particular has some good deals on crab dishes.” —Marcia Gagliardi 2ʦɠ5HVɼʙXʤLʝQɡ Iʝɠ&#1d; :ɏʨɵɸɗʖʛʠUʝɃɏDFȪHVɡWɛȱHɪOʃʕɨIȹRɍIʝɠɪɸɗ  :ɏʨɵɸɗDʂɖPʝȾɏʡɂHVʤLʝQɡ :ɏʨɵɸɗȱɰʙɞIʋʢȷʑUɡPɪȴɏɈJȹRɍʙʖʧʖQɒ :ɏʨɵɸɗʣʦʠSɛԭORFɪɗɈԯLVʋQɡʋQɍʎUɈ԰ʣȼHʝɿȵɏ  :ɏʨɵɸɗGʋQȪɏʣSʝQWʋȸHʝXʂʙɨ :ɏʨɵɸɗʣʦʠSɛԭORFɪɗHFʝQʝʛȲHɡ &#1a;:ɏʨɵɸɗWɪȴɏʤʖȷɏWɛʑʜMʝɨ&#0f;VʋYʝɠ&#0f;ʋQɍȾɰOʋɧ ʋQɍɄɏKʝȼɏ\ʝɤʨɵɸɗMʝʖɚXɡ +ʋSʠɨ1ʑɦ<Hʋɠ Sundays, 9 am -1 pm, Year Round at the NW Parking Lot of the STonestown Galleria AGRICULTURALINSTITUTE.ORG EDIBLESANFRANCISCO.COM | 7

Edible San Francisco Winter 2012 : Page 7

Stones Town Farmers Market