Slanted Door Recipe!?!
Answers: On a recent trip to San Fransisco, I ate at a place I absolutely love, The Slanted Door. It's this great restaurant in the ferry building. I've been searching for recipes from it because I love the food so much but live in Colorado so don't get to go very often, but can't find any anywhere. Has anyone found any? If so, could you please let me know.
Grapefruit and Jicama Salad
Ingredients
2 cups shredded red cabbage
Salt
1/4 cup soy sauce (I use Ohsawa Nama Shoyu)
1 tablespoon rice wine vinegar, or other vinegar (I recommend apple cider vinegar)
1 tablespoon sugar (I reduce this and use rapadura or sucanat instead)
1 teaspoon minced garlic
1 small chile pepper (preferably Thai chile), minced, or dried red pepper flakes, to taste
1 teaspoon lime juice, or to taste
1 cup shredded jicama
1/2 cup shredded carrot (optional)
2 teaspoons corn oil or canola oil
Salt and pepper, to taste
1/2 cup coarsely chopped mint leaves
1/4 cup chopped candied pecans or walnuts (optional)
2 grapefruits, segmented, tough membranes removed
Preparation
Place cabbage in a bowl and cover with salted water. Set aside. Combine soy sauce, vinegar, sugar, garlic, chile, and lime juice. Add more lime juice to taste.
Preparation
In a large bowl, combine jicama, carrot, and oil. Drain cabbage and crush it a bit between your hands. Toss cabbage with jicama mixture, then with soy dressing. Add salt and pepper to taste. Divide among 4 plates and top with with mint, nuts, and grapefruit. Serve.
Makes 4 servings
Grapefruit Jicama Salad, Slanted Door
just a suggestion: There's a category in Answers for Travel - Dining Out, and you can choose San Francisco (under United States) ..... you might have better luck there:)
Their recipes are secret. Here is the history behind the place though.
SAN FRANCISCO, March 12........The Phan family and dedicated employees will finally land in their permanent home with the opening of The Slanted Door on April 5th at One Ferry Building. The new restaurant, designed by architect/designer Olle Lundberg will celebrate its location--perched above the San Francisco Bay-- with a water imagery theme.
As you enter the 150 seat restaurant, the 52 foot, flame granite curvilinear bar leads to the podium, an eight inch thick granite boulder, supported by intersecting steel plates. From here you see the pale blue-green main dining room, punctuated by floor-to-ceiling windows showcasing the sweeping bay views. The natural materials--wood, flamed granite, stone and steel--pay tribute to the waterfront theme through their shapes and patterns. The ceiling will be created with asymmetrical, undulating vaults constructed to reflect the crashing eddies in the bay. Tables, made from 30 foot recycled cypress trees, are sliced lengthwise and then crosswise, placed in the restaurant in order of the way they were cut. Each table retaining its bark on one side, creates a soft edge much like the tides that break on the beach. A stacked glass wall will serve as the back bar, mirroring the illusion of rough seas, allowing only silhouettes to be seen into the kitchen area through the blue-green colors of glass. The subtlety of the water theme, honesty of the design and the organic qualities of the materials were chosen carefully by Lundberg in an effort to reflect Charles Phan's food.
The menu will once again support the art of Vietnamese cooking, albeit heavily reliant on local and organic ingredients, that has earned Charles Phan his pedigree. "We are so fortunate to have so many local farmers right here in the Ferry Building," Phan comments, "We have always enjoyed supporting the small farm and now we have better access than ever." Signatures such as Shaking Beef, Clay Pot Chicken and Organic Bok Choy with Chanterelles will share the stage with new items based on the addition of four live fish tanks, a wood-burning and a Chinese duck oven. The wine list, designed by Mark Ellenbogen, will continue its tradition of an Austrian wine profile, that pairs so nicely with the food: additional older Rieslings that have been in the cellar over the last five years and new Belgian beers will also be added. Signature cocktails, such as the Ginger Kaffir Limeade and Phantasm (made with house-infused lemongrass vodka,) will both use locally-produced Hangar One --the exclusive vodka in the well.
The private dining room will seat 20 and once the restaurant has opened, plans will be underway to develop a separate entrance for a to-go area featuring creative cooking kits, a welcome change for weary commuters now able to quickly assemble Vietnamese dinner across the bay. The history of the Slanted Door's three locations can be described as follows: the original Slanted Door opened in 1995, quietly, at first. Within three years, when the restaurant began turning away 75 people a day, it was clear that the expansion was necessary. With a desire to stay put, the Phan's purchased the Valencia building and in 2002 moved into their temporary space on 100 Brannan Street. Within one week, that restaurant, which had nothing more done to it, than the addition of a few pictures hung on the wall, became a phenomenon and with the newly-added full bar, doubled sales against the old space.
One year later, when it was apparent that a bigger kitchen and more seating was necessary the Ferry Building space came up. The new location offered not only a bigger venue, but the opportunity for a retail component; a plan that had been in the works for a while. Moving into the historic building was stroke of good fortune for the Phans and their staff almost half whom have been working at the restaurant since its inception. As for Valencia Street, it will be under construction soon, featuring the original street food concept that inspired the original Slanted Door. For now, all eyes are on The Slanted Door at One Ferry Building, serving lunch from 11:30 AM-2:30 PM and dinner 5:30 PM-10:00 PM 7 days a week All major credit cards are accepted. For reservations please call 861-8032. For more information go to the Press Room on www.slanteddoor.com.