Winter / Spring 2008
Silver’s at The Wharf
Silver’s at The Wharf Restaurant, Lounge and Lodging is located in the heart of the scenic Fishing Village, Noyo Harbor, and is one of the oldest family-fun eating and lodging establishments on the Northern Coast of California. The Restaurant began in the late 1950’s as a small coffee shop overlooking both the harbor at the mouth of Noyo River and the breakwater leading to the open sea. The breathtaking view has been a destination for many over the years and now with new ownership, comes updated cuisine with innovative dishes tailored for the modern pallet, while retaining the popular dishes desired by locals and regulars. With fourteen years experience each, Silver Canul and brother Juan Pablo have created an extensive menu offering oysters on the half shell, prize winning crab cakes, calamari, cioppino, salmon, halibut, lobster tails, steaks, lamb shanks and game hens. Portion pricing, introduced in 2007, has proven extremely popular giving guests choices on quantity and price. Lighter Fare choices, such as fish tacos, burgers and crab melts, quesadillas and chimichangas are also available in the lounge, dining room and deck anytime the restaurant is open.
Dedicated to using only fresh ingredients and individual preparation of menu items, Silver and Juan Pablo add their Mayan touch and knowledge of French reduction methods to create wonderfully tasting sauces. “With concern for people’s health, my style is pan searing rather than frying... giving a new dimension to foods...and adding a touch of habanero sauce to ‘kick it up a notch!’”
Silver has shared his prize winning crab cake recipe with us as one of the Wharf’s Signature dishes. “It is one thing to have a recipe and another to deliver the product...we’re putting our SOUL into our cooking and presentation. You touch it, you feel it and embrace everything...This is my home, what I love to do, my life.”
Dungeness Crab Cakes
People’s Choice, First Place 2006
Professional Judges First Place 2007
Suggested Wines: Barra Pinot Blanc,
Ceago Sauvignon Blanc
Serves 8 as an appetizer, or 4 as a dinner entrée
- 1½ pounds cooked Dungeness crabmeat
- 2 drops of sesame seed oil
- 2 tablespoons chopped onions
- 2 tablespoons chopped celery
- 2 tablespoons chopped sweet peppers
- 2 tablespoons Dijon mustard
- 1 ½ tablespoon Aioli (garlic homemade mayonnaise)
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped dill
- 1½ tablespoons lime juice
- ½ teaspoon Tabasco sauce
- ½ cup breadcrumbs, plus extra for coating cakes
- 2 or 3 tablespoons olive oil
In a large bowl, mix together all the ingredients except the olive oil. The mixture should be nice and thick, but not too thick. If it is too loose, add more breadcrumbs. Make 8 equal-sized balls and then pat each ball into a cake like shape. Roll the cakes in breadcrumbs and set aside.
Preheat a large pan and add the olive oil. When it is beginning to smoke, slowly add the cakes. Adjust the heat to medium and sear the cakes for about 2 minutes on each side. Serve with slices of lime. As an appetizer, accompany the cakes with guacamole and diced tomatoes; micro greens or any kind of greens with your choice of dressing. As a dinner entree serve with wild rice and fresh steamed vegetables.
Silver Canul is Executive Chef and Co-owner of Silver’s at the Wharf in Noyo Harbor, 32260 North Harbor Dr., Fort Bragg, CA, 95437. Please visit silversatthewharf.com, email: thewharf@mcn.org or call 707.964.4283 for more information.
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