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Table with a View: The History and Recipes of Nick's Cove

Table with a View: The History and Recipes of Nick's Cove

Table with a View: The History and Recipes of Nick's Cove
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Table with a View: The History and Recipes of Nick's Cove

Table with a View: The History and Recipes of Nick's Cove

Overview

Northern California’s historic Nick’s Cove restaurant brings you the finest in seasonal farm-to-table and seafood cuisine

Nick’s Cove, perched alongside beautiful Tomales Bay, opened its doors in the 1930s and has been a Northern California destination ever since. Table with a View: The History and Recipes of Nick’s Cove celebrates the historic restaurant, bar, and inn’s award-winning cuisine, which features fresh seafood, locally sourced meats, and seasonal produce from their on-site farm and garden, the Croft. Inspired by the area’s serene natural beauty and abundant resources, the restaurant’s dishes reflect the perfect combination of comfort and refinement, embracing an elegant approach to hearty farm-to-table cuisine. From new takes on classics such as Oysters Nickerfeller and Crab Benedict to hearty fare like Dungeness Crab Mac and Cheese and Seared Duck with Blackberry Sauce, Table with a View is much more than a cookbook—it’s a celebration of a cultural heritage in a region shaped largely by its culinary bounty.

Product Details

ISBN-13: 9781944903657
Publisher: Cameron Books
Publication date: 05/11/2021
Pages: 192
Product dimensions: 8.90(w) x 9.80(h) x 1.10(d)

About the Author

Dena Grunt is president of Highway 1 Hospitality and oversees all aspects of operations at the company’s Northern California businesses. She lives in Petaluma, California, with her husband and son. Frankie Frankeny is a San Francisco–based food and lifestyle photographer whose work has been featured in over 70 cookbooks.

Table of Contents

Introduction 10

The History of Nick's Cove and Tomales Bay 18

Starters

Oysters Nickerfeller 32

Oysters Morna 34

Tomales Bay Oysters 36

Thai Green Curry Oysters 39

Heirloom Tomato-Herb Bruschetta with Balsamic Glaze 40

Nick's Cove Cheese Board 43

Local Cheesemakers 44

Dungeness Crab Cakes with Spicy Paprika Mayo 47

Ahi Tuna Poke with Pickled Vegetables 50

Hog Island 52

Shrimp Cocktail with Tomatillo and Avocado 53

Wild Arugula Cakes 54

Hand-Cut Kennebec Fries 59

Salads & Soups

Kale, Pancetta, Tomato, and Feta Salad with Balsamic Vinaigrette 62

Little Gem Lettuces with Radishes and Herb Buttermilk Dressing 66

The Croft 68

Warm Roasted Cauliflower Salad with Pancetta and Mustard Vinaigrette 70

Warm Wild Mushroom and Arugula Salad with Poached Egg and Truffle Vinaigrette 71

Grilled Romaine Salad with Lemon-Anchovy Vinaigrette 72

Warm Chard, Cranberry, and Almond Salad with Poached Egg and Blue Cheese Vinaigrette 75

Farro and Herbs with Ginger-Jalapeho Dressing 79

Shrimp Louie Salad 80

Coast Miwok 82

Porcini and White Truffle Cream Soup 83

Tomales Bay Clam Chowder 84

Seafood

Nick's Cove Cioppino 88

Dungeness Crab Mac and Cheese 90

Cleaning & Cooking Crab 92

Dungeness Crab Benedict 95

Lobster Poutine 97

Shrimp Enchiladas with Salsa Verde and Salsa Roja 98

Tuna Melts with Roasted Tomatoes and Thyme 101

Local Seafood & Fishermen 102

Chipotle Fish Tacos with Pico de Gallo and Cilantro-Lime Aioli 105

Seared Halibut with Cherry Tomato Fregola Sarda and Salsa Verde 106

A Rich Fishing History 108

Beer-Battered Fried Fish with Homemade Tartar Sauce 109

Grilled Salmon with Dashi and Coconut Sticky Rice 110

Nick's Cove Paella-113

Main Courses

Nick's Cove Burger with Sweet Garlic Aioli and Quick Pickles 118

Espresso-Marinated Flat Iron Steak 121

Grilled Wagyu Steak with Roasted Vegetables and Red Wine Sauce 122

The Cottages 124

Brined Pork Chops with Apple-Coriander Glaze and Braised Cabbage 125

Goat Meatballs with Spicy Tomato-Leek Sauce 129

Seared Duck Breasts with Crunchy Cauliflower and Huckleberry Sauce 130

Roast Chicken with Buttery Pan Juices 132

Garlicky Greens 133

Savory Mushroom Bread Pudding 135

West Marin Farming 136

Rabbit Sugo Pappardelle 138

Roasted Stuffed Quail with Brioche, Cranberries, and Herbs 141

Roast Fennel Risotto with Nasturtium Pesto and Parmesan 144

Sweets

Huckleberry and Gravenstein Apple Crisp 148

Homemade S'mores 151

Spiced Ginger Cake with Santa Rosa Plums 153

Freshly Baked 154

Nick's Breakfast Muffins 156

Cranberry-Orange Scones 157

Blondie Sundaes with Candied Pecans and Caramel Sauce 159

Apricot Almond Tart 161

Nick's It 164

Brownie Cupcakes with Butterscotch Frosting 167

Bittersweet Chocolate Torte 168

Cocktails

Nick's Bloody Mary 172

Tomales Bay Gin and Tonic with Homemade Tonic Syrup 174

Moscow Mule with Ginger-Lemongrass Syrup 175

Local Spirits 176

Marshall Manhattan with Spiced Stout Syrup 178

Autumn Croft Cocktail with Rose Geranium-Nasturtium Syrup 182

Legend of the Bootlegger 183

Acknowledgments 186

Index 188

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