If you have a Visa Signature rewards card, Visa, the Golden Gate Restaurant Association
, and almost 50 Bay Area restaurants have cooked up a little present for you: a nice little pamphlet of crab recipes, titled SF Chefs. Food. Wine.: Dungeness Crab
. Inside you'll find recipes from A (Angel Hair Crab Lasagna, from Andrea Froncillo, executive chef/owner of Franciscan Crab Restaurant
) to Z (well, W: Wok Roasted Ginger-Scallion Dungeness Crab, from George Chen, chef/owner of Shanghai 1930). The restaurants go from A (Acme Chophouse
, with a recipe for crab salad with sunchoke chips and green herb dressing, from Traci des Jardins, managing chef, and Thom Fox, executive chef) to Z, too (well, W: Waterbar
, with executive chef Parke Ulrich's decadent Dungeness crab gratin on roasted bone marrow glacage we enjoyed our ownself, the one time we ate there.).
We were especially intrigued by the recipes for Incanto
's chef Chris Cosentino's Dungeness crab fregola with chilies and fennel, and chef Damon Hall of Momo's
Dungeness crab and ham hash, with heavy cream, brussels sprouts, and poached eggs, yum.
February is the height of the Dungeness season, and if you eat a meal at one of the participating restaurants during what they're calling Dungeness Crab Week
(February 19 through March 1; the restaurants are listed here
) and pay for it with your Visa Signature card, the enticing little cookbook is yours. For free (well, thrown in with whatever your meal set you back).