The Cliff House turns 100 this year and in celebration, is sharing some of their history (and culinary secrets!).
Cliff House owner Dan Hountalas, and the Centennial gala fashion designer, Lily Smith, were on KGO-TV’s View by the Bay yesterday to talk about the landmark anniversary. Watch their interview in the video below.
Lily shows some sketches of the dresses that are being designed for the Centennial gala on November 4th. The dresses will be made from recycled papers, including some old Cliff House menus.
Dan also tells a great story about having to swim out to Seal Rock when he was six years old to get crabs for the restaurant. Woah!
Executive Chef Kevin Weber, a 33-year veteran of the Cliff House kitchen, also shares the recipe for their drool-worthy crab cakes that have been on the menu for decades. Watch him show the hosts how to prepare it in the video. Ingredients and directions below.
For more historic photos and info, be sure to visit the Cliff House Project website.
Cliff House Crab Cakes
1 ea Gr. Bell pepper (chopped fine)
1 ea Red Bell Pepper (chopped fine)
1/2 bu Green onion (chopped fine)
1 ea Jalapeno pepper (minced)
1 ea lemon (juiced)
2 oz Dijon Mustard
2 oz Worchestershire sauce
1/2 Cup Bechamel Sauce
6 sprigs Cilantro
2 lbs Fresh Dungeness Crabmeat
2 ea egg
2 Cups water
1 Cup AP Flour
2 Cup Panko Breadcrumbs
Directions: Mix first nine ingredients together until well blended. Add crabmeat and mix until just incorporated and mix holds together. Do Not Overmix. Portion all the mix out into 2 oz balls. Form balls into small disc (should look like a small hockey puck.)Dust with flour,dip into egg wash, then press into panko. Work until breading stays on. Fry in Olive Oil until golden brown and serve.
Sarah B.
[Thanks to EaterSF for the tip.]