Too often lost in the shadow of its giant neighbors, the San Francisco Bay Area is certainly a wine region to explore. It sits at the gateway to wine country—with Marin County to the north, Livermore Valley to the east, Ben Lomond wine country to the west, and San Mateo County to the south—and is blessed with a diversified climate and terrain that produce some remarkable wines. Vineyard acreage is concentrated in Livermore Valley, where about 3,000 acres are currently planted to grapes.
The wineries of this quality-driven region craft exceptional estate wines from the well-drained soils and a range of coastal and inland climates. Bay Area winemakers also feel fortunate to be in such close proximity to so many diverse California winegrowing regions, including the Napa Valley, Sonoma, Lodi, Monterey, Carmel Valley, Santa Cruz Mountains, and Santa Clara Valley, because they can source grapes from those regions as well.
The wines of the Bay Area are balanced and ready to be enjoyed. We asked noted chefs of the region to share starter recipes to whet our readers’ appetites, and they certainly obliged.
Scallops, peas, carrots, and black trumpet mushrooms
COURTESY OF EXECUTIVE CHEF JOSH THOMSEN AND THE CLAREMONT HOTEL CLUB & SPA
3 to 6 fresh scallops per person
1 cup English peas, cleaned and blanched in salted water
1⁄2 cup cold vegetable stock
1 Tbsp unsalted butter
4 baby carrots, peeled and blanched
1 cup black trumpet mushrooms, washed and dried
1⁄2 cup leeks, cut into rounds and blanched
1 Tbsp extra virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
Garnish
6 sprigs of pea shoots
1 Tbsp fresh chives, chopped Parsley-infused oil
In a blender, combine stock and peas, reserving two tablespoons of peas. Purée until smooth and reserve. Season scallops with salt and pepper. Heat a sauté pan over medium heat and add olive oil. When the oil starts to smoke, add scallops to pan. Cook about one minute on each side (depending on thickness of scallop) until golden brown. Keep warm.
In a small pot, warm pea purée mixture with 1⁄2 tablespoon butter. Season to taste with salt and pepper. Keep warm.
In a sauté pan, add the remaining 1⁄2 tablespoon butter, leeks, mushrooms, and carrots. Season to taste with salt and pepper. Keep warm. Plate on warm plates. Put a small circle of pea purée in the middle of the plate. Add a small pile of the vegetables in the center of the purée. Top with the scallops. Drizzle parsley-infused oil around plate and sprinkle with chopped chives and pea shoots. Serves up to 4
California halibut with rock shrimp dumplings and orange-lemon fondue
COURTESY OF EXECUTIVE CHEF THOMAS RHODES AND OMNI SAN FRANCISCO HOTEL
11⁄2 lbs halibut
5 whole baby fennel, poached in stock and anise
Rock Shrimp Dumplings
5 oz rock shrimp, chopped
1 Tbsp ginger, minced
1 Tbsp garlic, minced
2 Tbsp chives, finely sliced
10 wonton skins
1 egg
1 Tbsp water
In a bowl, combine the rock shrimp, ginger, garlic, and chives. Season with salt and pepper. Beat egg and water together to make an egg wash. Brush wontons with egg wash and spoon rock shrimp mixture into center of dumplings. Fold in half and press. Cook in salted water until done.
Orange-Lemon Fondue
1 Tbsp Meyer lemon juice
1 Tbsp orange juice
6 Tbsp butter
Garnish: Orange segments, fennel fronds, ultra- fine shaved fennel, olive oil
In a pot, combine both juices and bring to a boil. Slowly swirl in chunks of butter. Remove from heat, season with salt and pepper. Pour into a container and keep warm.
Season halibut and pan sear until done. Place dumplings on plate. Heat the baby fennel in stock and place between dumplings. Place halibut on top of fennel. Drizzle fondue sauce around plate. Mix the shaved fennel, orange segments, and fennel fronds, toss with olive oil and garnish the top of the halibut. Serves 5
Roasted eggplant dip
COURTESY OF EXECUTIVE CHEF MATT GRECO AND WENTE VINEYARDS
5 lbs eggplant
2 lbs red garden peppers
1 lb tomatoes
4 cloves garlic
1 sprig fresh thyme
1 sprig fresh rosemary
2 cups olive oil
1 Tbsp smoked paprika
1 Tbsp honey
Salt, to taste
Preheat oven to 350 degrees. Cut eggplant into quarters, brush with olive oil, and roast skin side down until golden brown and tender. Roast red peppers on a wood-fired grill until charred. Peel and remove the seeds. Bake tomatoes with garlic, thyme, and rosemary and cook until half dry. Put all ingredients in food processor and blend for 30 seconds. Add olive oil, paprika, honey, and salt and blend until smooth. Serve with crackers containing nuts or whole grains. Serves up to 12
Hawaiian hearts of palm pad thai
COURTESY OF CHEF GREGORY SHORT AND MASA’S RESTAURANT
2 lbs fresh hearts of palm
1 cup peanuts, chopped and toasted
1 cup mung bean sprouts
1 bunch scallions, cleaned and sliced thin
1 bunch fresh cilantro
Vinaigrette
2 oz tamarind paste
2 tsp cold water
2 Tbsp grape seed or salad oil
2 tsp roasted peanut oil
2 tsp rice wine vinegar
1 tsp red chili paste
Salt, to taste
Vinaigrette: Whisk together the tamarind paste, water, grape seed oil, and peanut oil until smooth. Add rice wine vinegar and chili paste. Season with salt to taste and reserve chilled.
Salad: Begin by cutting the hearts of palm into very thin strips lengthwise. Be sure to discard any fibrous or bamboo-like exterior of the palm. Place the strips in a mixing bowl and season with a little salt. This will begin to draw out moisture and soften the palm. Toss in peanuts, bean sprouts, and scallions. Mix until well combined. Add enough vinaigrette so the salad is well moistened. Check seasoning, adding more salt or vinaigrette to taste. This salad may be presented in one bowl or plated individually and garnished with fresh cilantro. Serves 4