These recipes are the creation of Gayle Pirie and John Clark, proprietors of French Cinema restaurant in San Francisco. Long standing tenures at Zuni Cafe and Chez Panisse earned themcritical approval for the purity, quality and consistency of their
cuisine.
Recipe courtesy of French Cinema: Chefs Gayle Pirie and John ClarkIngredients:
- 2 oz. Grey Goose vodka
- 0.5 oz cold Lillet
- cold champagne
- orange rind
Preparation:
1. Pour 2 oz. of Grey Goose vodka in a mixing glass filled with ice.
2. In a chilled cocktail glass, pour a 1/2 oz. of cold Lillet
3. Strain vodka into cocktail glass and top with cold champagne
4. Rub the rim of the glass with an orange rind and garnish with the twist
Dungeness Crab Frittata
Serves 2
recipe by French Cinema: Chefs Gayle Pirie & John Clark
Ingredients:
- 1 T butter or olive oil
- ¼ cup pre-roasted potatoes
- ¼ cup picked Dungeness crab
- 3 T fresh ricotta
- salt to taste
- 3 whole eggs
- 1 T chopped chives
Preparation:
1. Preheat the oven to 350 F.
2. Over medium heat melt the butter or olive oil in an oven-proof nonstick skillet. (The pan should measure about 9 or 10 inches in diameter.)
3. Saute the potatoes for 1 minute
4. Beat the eggs in a bowl, season lightly with salt, and add to the pan.
5. Turn the heat to low, stir in the crab meat, and ricotta.
6. Place in oven on middle rack and cook for 6-7 minutes or until the frittata has gently risen.
7. The frittata should be gently cooked throughout, but not dry.
8. Allow the frittata to rest for 1 minute, and then carefully slide it onto a warm plate.
9. Garnish with chopped chives.
French Cinema features a California / Mediterranean influenced menu and full oyster bar and has earned three stars from The San Francisco Chronicle and nine consecutive “Top 100” rankings. Dinner is served nightly as well as weekend brunch both Saturday and
Sunday. Foreign and independent films are screened in our covered outdoor courtyard.
