Tuesday, April 26, 2011

Our History in Pescadero

The San Francisco Chronicle had a well known columnist named Herb Caen. I believe that is where I first read an article he wrote about Duarte's in Pescadero. Duarte's is a small, wooden clad building on the tiny main street of Pescadero. This family owned and run restaurant has been in business since 1894.

The Duarte's Tavern sign has been around since the 1930s.
The Duarte's Tavern sign has been around since the 1930s.

  Emma Cardoza Duarte started the pie tradition at the tavern. This photo appears on Duarte's pie boxes.
Emma Cardoza Duarte
Every morning, 78-year-old Ron Duarte walks down the steps from his home and directly into the restaurant he owns.
He is the third generation of the family to run Duarte's (pronounced DOO-arts) Tavern in Pescadero, Calif.,Ron's grandfather, Frank Duarte, a Portuguese immigrant, bought the tavern and the land around it for $12 in gold in 1894. In those days, Pescadero, near the Pacific, was a popular settlement for whalers, fishermen and farmers from Portugal.
To start off his business, Frank Duarte Sr. bought a barrel of whiskey from Santa Cruz. "Used to be 10 cents a shot or three shots for two bits," says Ron Duarte. "They'd set the barrel of whiskey here in the bar and people would bring their bottle in and fill it up."


Hubby and I have been going to savor artichoke soup for thirty years or so. Our love for that creamy, luscious soup has never wavered! YYUUUUMMY!! here's the last bowl I had ~

Duarte's Artichoke Soup
A previous version of this recipe misstated the amount of corn starch in the thickening mix. The mix should consist of 1/3 cup corn starch and 1 cup warm water.
March 16, 2009
Serves 6
3 cups chicken broth
1/4 lb. butter
3/4 tsp. white pepper
3/4 tsp. kosher salt
3 tsp. chicken base
2 tbs. fresh garlic, chopped very fine
4 lbs. cooked artichoke hearts
2 cups heavy cream
Thickening: 1/3 cup corn starch and 1 cup warm water, mixed
Puree artichoke hearts (use water in blender). Add pureed artichokes to soup pot. Add chicken broth and other ingredients, except cream and thickening mix. Simmer for 1 hour. Slowly add thickening mix to boiling soup. Add cream


We also lunched on fried smelt.... sounds horrid - but, oh so NOT!!

More than just a place we've come to dine for years, we also became engaged on the sands of the beach in Pescadero and then had this very same meal that evening to celebrate. We have history here.

1 comment:

  1. I have heard of Duarte's but have never been. Sounds like a wonderful place. And those smelts? Oh yummy!!! Our Portuguese side of the family used to spend many a days at Martin's beach in Half Moon Bay, and the men all wore wetsuits, and jumped out in the waves holding on to the huge net. They would come back in with a net-full of smelt fish.....the kids' job was to try to grab them and put them in the buckets. Great place, great memories. Thank you for sharing yours!