The harvest was an efficient process, but what surprised me most was the simple processing of egg to can.  After the two giant ovaries are surgically extracted from the recently deceased fish by a two-man team, the huge packets of eggs are bagged and walked over to another refrigerated room.

The caviar is “grated” over a wire mesh screen where the eggs separate from connective membranes and drop into a stainless steel bowl.

This gets whisked away to another area where it’s weighed and a precise ratio of salt is added.

Once mixed, the caviar is laid out on another mesh tray set over ice for exactly 10 minutes.  Some of the moisture drips away and then the caviar is scooped and mounded into various sized tins.  Each tin is filled with the eggs from only one particular sturgeon.  They are not mixed.  The lid is gently applied and these cans get pressed for one day, releasing more liquid and air.

The packing part is complete in 20 minutes.  But few people realize that the caviar needs to be aged at least 3 months, sometimes much longer.   The process is like wine, where the caviar makers taste it along the way, waiting until its optimal peak.  At that point, the cans can be sold to customers worldwide to enjoy the creamy, briny pop of these tiny treasures.

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

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.

 The oceans supply us with food, help regulate our climate, and supply a livelihood for millions of people. We depend on the oceans for recreation and renewal. But our seas are not the infinite bounty they appear to be. Today, no part of the oceans remain unaffected by human activities. Among the many factors influencing our ocean ecosystems, none has a greater impact than fishing.

Diners at Waterbar may notice that we list a method of catch for each fish we serve. The “where” and “when” is very important when offering fish to our guests, but equally important is the “how”. There are a variety of fishing methods and we at Waterbar want to ensure the future of wild fish populations. Here is a guide to some of the terms seen on our menus: 

Pole Fishing		fishing pole and bait targets a variety of fish from open ocean swimmers to bottom dwellers environmentally responsible very low bycatch rates
Purse Seining		establishes a large wall of netting to encircle schools of fish fisherman pull the bottom of the netting closed to herd the fish into the center used to catch schooling fish (sardines) used to catch species that gather to spawn (squid)
Gillnetting		curtains of netting that are suspended by a system of floats and weights can be anchored to the sea floor or allowed to float at the surface often used to catch sardines and cod can accidentally entangle and kill other animals, but well chosen mesh size helps to diminish bycatch
Longlining		employs a central fishing line that can range from 1 to 50 miles long this line is strung with smaller lines of baited hooks can be set near the surface or laid on the sea floor can catch other sea life sinking longlines deeper reduces the bycatch problem
Trawls and Dredges		nets towed at various depths to catch fish and shellfish trawl nets (which can be as large as a football field) are dragged along the sea floor or midway between the floor and the surface bottom trawling can result in high levels of bycatch dredging involves dragging the sea floor for animals that live in the mud and sand dredging can damage the sea floor and often results in significant bycatch
Traps and Pots		submerged wire or wood cages that attract fish with bait hold the catch alive until fisherman haul in usually placed on the ocean floor used to catch lobster, crab, shrimp, and cod result in lower unintended catch and less sea floor impact than trawls
Harpooning		traditional method of catching large fish still used today by skilled fisherman environmentally responsible fishing method no bycatch as fisherman visually identify size and species of targeted fish
Trolling		a hook-and-line method that tows fishing lines behind or alongside a boat trollers catch fish that follow a moving lure or bait environmentally responsible fishing method fisherman can quickly release unwanted catch as lines are reeled in soon after a fish takes the bait

Most seafood in the U.S. is caught using nets dragged behind boats, such as purse seines, trawls and dredges

Ready to roll out the grill this weekend? We have the perfect snack for your picnic!

BBQ Baked Oysters
Topped with Parsley Butter

Start with your favorite local oysters (you can buy these at a local market or at a nearby oyster company)

Your preferred BBQ sauce

Parsley Butter:

1/2 lb. softened butter, diced

1 bunch fresh parsley, washed and picked

5 cloves garlic

Blend raw peeled garlic cloves and fresh parsley in a food processor

Add diced softened butter

Add salt and pepper to taste

Puree until smooth and light green in color

Pre-shuck your oysters

Add 1 teaspoon BBQ sauce

Add 1/2 teaspoon parsley butter

Warm on the grill until oysters are plump and juices just start to bubble

Serve with fresh lemon and lime

Left over garlic butter can be frozen and saved for up to 3 months

Happy Independence Day!

Hostess-with-the-Mostess

A native of Prague, Adela Vanikova and her family escaped the communist regime in 1988 and settled in San Francisco to a fresh start. As part of the opening staff at Waterbar, Adela brought her creative vision and strong dedication to our ever-changing process. We thought you’d like to get to know the winning smile that inhabits our host stand…

 Let’s start with the basics, how did you get to Waterbar? I used to work at Starbucks back in the day and through some connections got a job as a reservationist at Farallon. Customer service seemed to come naturally to me so I stuck with it and helped the Kulteo family open Waterbar. How do you like working here? I love that I am part of the process at Waterbar because I’ve been here from the beginning. I know where things used to go and helped choose where they go now. And the view is amazing. We’re so used to it here now, but I love watching the bay every day and feel really spoiled. Waterbar is truly San Francisco. I’ve seen this place grow, and I feel like we have a really fun group of people here. I’d love to know how many menus I have stuffed over the years…

 Enough about work – you have a very distinct style. Do you like to shop? Oh yes. Sometimes when I get into a store I can’t contain myself. I need to skim over the entire store before I can really start shopping. I guess it’s anxiety or an addiction or something.

What does the future hold for you? I have a degree in Criminal Justice but I am not sure will pursue it. I am thinking of following my heart into the creative field.

What do you like to do when you’re not working? I love to go out. I’m pretty social and I like to go to a lot of bars and restaurants, as well as festivals. Any favorite drinks? I like ketel soda because of it’s simplicity. I really would rather have a margarita or an Irish coffee, but those tend to be too sweet. Okay, so you’re a night owl. Do you ever get time to yourself? Yes, I love my alone time. That’s essentially why I work nights. I start my mornings watching Regis and Kelly and The View. I love mindless entertainment and I have an obsession with reality TV. I’m sort of an expert on celebrity gossip. Any celebrity guests at WB that you loved? Ryan Reynolds (sigh).

Tell me about the little things that make you happy. CHOCOLATE! I also love the idea of brunch with good friends. I love really corny stuff too like beautiful views like The Golden Gate Bridge and other San Francisco landmarks. I also like to run, but only outside and I need my music. I don’t want to hear myself breathe! And TV. I LOVE TV.

Adela has been dancing since middle school in various dance companies and is currently co-directing the all-female hip hop choreography group called De La Femme. She’s been struttin’ her stuff across the city in various venues and is soon to perform at the Regency Grand Ballroom on June 25th. She invites you all to attend! For other scheduled performances, visit: http://funkanometrysf.tumblr.com/

As if that wasn’t enough – Adela has been graced with an artist’s creativity and skill. She’s designed tattoos for her friends and even created the decorative menu for our New Year’s Eve 2010 celebration:  
New Year’s Menu

Stop by and see Adela in action at the host desk!

Waterbar’s Executive Pastry Chef Extraordinaire Emily Luchetti has released a new cookbook catering to those of us who were born without a measuring cup in hand. Emily encourages us all to overcome our fears of baking while impressing friends. Take a sneak peak inside!

Emily’s Walnut Sandwich Cookies        Emily’s Strawberry-Rhubarb Crumble

The Fearless Baker is on sale now through our website: https://www.waterbarsf.com/cook_books.php

Get Baking!

1.5 oz. Russian Standard Vodka
Juice of 1/2 fresh lime
Top with Ginger Beer

Served on the rocks and traditionally in a copper mug (or in a pitcher if you’re thirtsy).

Too much work? Enjoy the Moscow Mule on the Waterbar patio during Happy Hour for just $5!

 
They use 4 varieties of heritage pig and feed them locally-grown fruits and vegetables.

After slaughter, the bacon is brown sugar dry cured for up to 3 weeks before being smoked over applewood and then brought down to our kitchen.

We proudly serve the delicious cured pork on our brunch menu every weekend!

   http://www.blackpigmeatco.com

- Eric Hyman, Purchasing Manager

Roscoe’s asparagus is currently featured on the Dinner Menu:

Grilled Striped Bass
foie gras, local asparagus, caramelized oyster mushrooms, dashi

- Eric Hyman, Purchasing Manager