Crab

Cioppino

Beginning in the late 1800s, the commercial fishing fleet out of San Francisco’s North Beach and Fisherman’s Wharf was dominated by Italian fisherman, usually from the port city of Genoa.  But some boats were manned by a mix of fisherman from many other nations.  Working side by side with the Italians were Portuguese from Lisbon, Mexicans from Baja, Spaniards from Barcelona, Frenchmen from Marseille, Chinese fisherman who had been in the city for many years fishing for shrimp, and there were even some highly skilled long range seafarers from Basque.   Cioppino became so popular among the families in the bay area that it began to be served as street food for laborers along the wharf and by 1906, after the devastating earthquake, it was served in several restaurants in town.  It is a classic San Francisco feast and always eaten with the wildly popular local crusty sourdough bread.

Crab Cakes

Everyone who loves crab cakes eventually gets to the big question… which are the best ones in America? For me, it comes down to two candidates… Commander’s Palace in New Orleans… and some dive I stumbled into along the Chesapeake Bay in Maryland. They are very different but both were so incredible that the memory of them is indelible.  

Jambalaya

Jambalaya is illusive at its heart. It is, in essence, a rice meal… but that’s just the canvas the Cajuns use to paint one of their masterpieces. The rice is there to absorb all the umami juices of the meats and shellfish and seasoning, and in some ways, this meal is the coming together of the two traditional factions of the Cajun people, the Rice Cajuns and the Bayou Cajuns. The Rice Cajuns are those folks who, early on in their resettlement, were able to acquire slightly higher land in the interior, on which rice flourishes. For the folks living on these farms, pork and chicken were just as likely to be on the dinner table as Mud Bugs, turtles and shrimp, which the Bayou Cajuns netted for a living. So Jambalaya is a meal that combines all the traditional strengths of the Cajun people, and finding the authentic ingredients is crucial.