The kitchen at the extraordinary Westin St. Francis on Union Square in San Francisco is cooking up something special! Chef de Cuisine Thomas Rimpel demonstrates how to make one of the hotel’s signature dishes…a Dungeness Crab Chowder with Anchor Steam Beer and Muenster Cheese. It’s a bisque that has been on the menu for 20 years!
There is a particular way to break down a Pacific crab, and Chef Tom is all over it. Combine with ingredients like sautéed onions, celery, potatoes, garlic, herbs and chili flakes, simmer and serve. We paired ours with the Anchor Steam (a homegrown San Francisco brewing tradition), which has a deep amber color and distinctive flavor. Marvelous!
My friends at Westin St. Francis are also in on my latest sweepstakes – a Goodtaste Golden Gate Getaway for 2 to San Francisco! Part of this package includes 3 nights in the lap of luxury at this hotel.