Waterbar Blog

When asked to post to Waterbar’s blog, I got a little worried. Geez, what could I possibly bring to the table to speak of! After wracking my brain and mulling over possible ideas, a thought came to my mind: that’s it! I’ll ask Chef what he likes to cook for his family when at home! Chef, who is unbelievably busy, said that he’ll give me a recipe, but that I would have to stand in the private dining kitchen and take notes while he was cooking. Negotiating the special flooring & avoiding the boiling cauldrons in my Manolos was kind of exciting in itself! Chef told me that when his kids were 4 and 5, he and his wife Ingrid, who is also a chef, came up with this recipe because it would keep the kids busy at the dinner table for a very long time! After about 3 years, the recipe became more of a Christmas tradition for the Ulrich Family. I can’t wait to try it out and hope that you will do so too!

 Ingredients:

Dungeness crab (usually one crab for 2 people unless it is very small)

Grey Sea Salt (you can use Kosher, but, since it is processed, you lose the minerals)

Cooking oil

Butter

Cooking Instructions:

Preheat oven to 450 degrees.

Step 1: Bring a large pot of water to boil and add enough grey sea salt so that it’ll taste like the ocean. (about ½ cup).

Step 2: Boil crabs for 4 minutes, remove from water and place in an ice bath. You can actually do this several hours before serving.

Step 3: Clean crabs by removing shell and insides so that crabs are ready to roast. Cut the crab into individual legs.

Step 4: Drizzle oil on the crabs, place on sheet tray and place in oven.

Step 5: Roast for 10 minutes, remove & serve w/seasoned drawn butter.

Wine Pairing Suggestion: Steve Izzo, Beverage Director for Waterbar suggests serving roasted crab with an oak-aged Meursault or a well balanced Chardonnay from the Russian River Valley.

–Nita Howard – Director of Sales and Business Development

Homemade limoncello is a matter of pride and distinction in many southern Italian families.  This fragrant liqueur is the traditional after-dinner offering along the Amalfi Coast.

When Executive Pastry Chef Emily Luchetti brought up the idea of making limoncello to Head Bartender Joe Wrye, he jumped at the opportunity to make a Waterbar version of this signature Italian treat.

The Process:
When Emily’s Meyer lemon tree produced an enormous amount of fruit this spring, she started looking for ideas to produce something new.  Limoncello in Italy is traditionally made with aromatic, juicy, Sorrento lemons – so revered in Italy that they are IDG controlled.  Why not try a version with fragrant California Meyer lemons?

Emily meticulously peeled her lemons, careful to leave the zests free of pith and juice that can tarnish the flavor.  Joe filtered 10 bottles of Russian Standard vodka through charcoal to remove impurities and make a more neutral spirit.  Then the zests and vodka were marinated together for 55 days, until taste-testing indicated that it was time to add sugar.  To make a more smooth and viscous limoncello, Emily and Joe used some of Emily’s homemade simple syrup instead of the traditional granulated sugar.  After blending, the unfinished limoncello was sealed up and allowed to rest for an additional 50 days before being tasted.

The Finished Result:
A clean, clear, smooth, and decidedly aromatic lemon liqueur just waiting to be enjoyed chilled, over ice, or as the base ingredient for a signature Waterbar cocktail.

The Enjoyment:

California Gold

2 oz. Limoncello
1 oz. seltzer or soda water
1 oz. 7-Up
freshly squeezed lemon
lemon twist for garnish

Combine the limoncello, seltzer, 7-Up, and lemon into a cocktail shaker. 
Lightly shake to cool.
Pour into a highball glass filled with ice.
Garnish with a twisted lemon peel.