Chef Xavier Camacho (credit: Effin Older)
Chef Xavier Camacho reigns at Grill & Vine, the sleek and modern version of the classic bar and grill in The Westin, San Francisco Airport. This bistro-style restaurant is both sophisticated and free-spirited in its approachable and casual upscale design. Chef Camacho has put a fresh twist on traditional dining that reflects the Bay Area’s focus on simple, fresh, locally sourced items and innovative recipes. The food is American-style cuisine with traditional favorites given a modern edge. The spotlight is on freshness with a light touch for simple yet elegant food prepared using locally sourced ingredients. Chef Camacho leads the way with his distinctive culinary approach and cultural touches the signature dishes are known for.
Grill & Vine
The Westin, San Francisco Airport
1 Old Bayshore Highway
Millbrae, CA 94030
Chef Camacho presents two brunch-sized casseroles, ideal for sharing. The first highlights chilaquiles, a Mexican favorite but with the chef’s own spin on the dish, using charred tomato salsa* for an added depth of flavor. The second dish indulges diners with delicious crabmeat stuffed into piquillo peppers and covered with Amontillado sherry wine.
Scrambled Eggs Chilaquiles With Charred Tomato Salsa
- 1 pound refried beans
- 4-5 ounces corn tortilla chips. If making fresh chips, cut tortillas into triangles and fry in Canola oil until crispy and golden brown.
- 13 ounces charred tomato salsa
- 6 ounces pepper jack cheese
- 16 eggs, beaten
*Make your own charred salsa, or use a purchased one.
Charred Tomato Salsa
- 1 ounce lime juice
- 2 ounces extra virgin oil oil
- 1 tablespoon kosher salt
- 2 ounces peeled garlic
- 1/2 bunch fresh cilantro, leaves chopped or torn
- 2 small white onions
- 10 vine ripe roma tomatoes
- 3 jalapeno peppers
- Cut onions, tomatoes,and jalapenos in half and toss with olive oil. Place on a hot grill for 15-20 minutes until they start to char on the outside, and get soft inside. Remove from grill.
- In a mixing bowl, place all ingredients together, adding garlic, cilantro and lime juice and let the mixture sit and cool down for about 15 minutes.
- Blend everything in a processor or with a hand blender. Finish with salt and pepper to taste.
- Preheat oven to 325 degrees F.
- Spread refried beans in the bottom of the casserole dish, using enough beans to cover and about 1/4-inch thick all around.
- Layer the tortilla triangles in the casserole, top with scrambled eggs, pour tomato salsa all over the top of the eggs and top with pepper jack cheese.
- Place casserole in the oven and bake for approximately 10 minutes.
- Garnish with diced avocado and fresh cilantro.
Crab Stuffed Pequillo Peppers With Amontillado Cream
- 1 pound of fresh, Dungeness crab meat
- 1 small red onion
- 1 bunch of fresh cilantro
- 3 tablespoons olive oil
- 1/4 cup lemon juice
- 1 quart heavy cream
- 2 ounces julienne shallots
- 2 cups Amontillado wine (Sherry wine)
- 1/4 cup tomato paste
- 16 piquillo peppers
- 2 tomatoes, diced
- French baguette
- Preheat oven to 350 degrees F.
- In a medium saucepan, sauté the shallots with one tablespoon olive oil.
- Pour Amontillado wine to reduce down almost completely.
- Add tomato paste to mix.
- Combine the cream with the reduction and simmer for about 30 minutes.
- Season with salt and pepper to taste, and then cool down.
- In a mixing bowl, combine fresh crabmeat, lemon juice, chopped cilantro and diced onion.
- Stuff piquillo peppers with crab mix.
- Place stuffed piquillos in a casserole dish.
- Pour Amontillado cream over dish to cover half way.
- Top peppers with diced tomatoes.
- Place casserole dish in preheated 350-degree oven for about 20 minutes.
- Garnish dish with fresh-chopped cilantro and grilled baguette slices.