Angel Island Tiburon Ferry - Your Ticket to Paradise since 1959
If you have not been to Angel Island in a while things have really changed and you owe yourself a trip to paradise this season – especially when the Cove Cafe & Cantina is hosting a FREE Live Music Series Saturdays from 2 – 5 PM on their water-view deck!
Paradise Awaits with a Ride from Tiburon to Angel Island on the Angel Island Tiburon Ferry...
Island visitors can hike to incredible beaches, bike, picnic, BBQ, and during the Angel Island LIVE event, enjoy Hog Island Oysters and ice cold Lagunitas brews while listening to various live bands Saturdays in June! Get there with a ride on the Angel Island Tiburon Ferry leaving Tiburon on the hour from 10 – 5 weekends…and returning 10:20 – 5:20 PM…for detailed ferry schedule including weekday runs and parking information click here.
For the Insider’s Guide to all the FUN you can have on Angel Island check out San Francisco Bay Travel Expert Captain Maggie as seen primetime on California Living Bay Area wide in the video below:
Watch 1 minute Bay Area Travel Expert Captain Maggie “Island Adventures”
For more info. on Angle Island State Park click here.
For a unique look at “Oysters – Nature’s Perfect Food” visit Aprilanne.com
Hope you can make it! Enjoy – Aprilanne
SAM’S ANCHOR CAFE CRAB CIOPPINO
Ingredients:
- 1/4 cup olive oil
- 6 prawns
- 8 clams
- 8 mussels
- 6 ounces fresh fish(salmon or halibut)
- 1/2 cup diced red bell pepper
- 1/2 onion, diced
- 1/2 tomato, diced
- 2 tablespoons minced garlic
- 1 tablespoon chili flakes
- 1 tablespoon chopped basil leaves
- 1 tablespoon chopped oregano leaves
- 1 tablespoon chopped rosemary leaves
- 1 tablespoon chopped parsley leaves
- 4 cups lobster stock
- 2 cups tomato puree
- Salt Freshly ground black pepper
- 8 ounces fresh picked crab
Directions: In a large pot, heat olive oil over medium heat. Add the prawns, clams, mussels, fresh fish, red pepper, onion, tomato, garlic, chili flakes, basil, oregano, rosemary, and parsley and cook for 2 minutes. Add the lobster stock and then stir in the tomato puree. Cook until the clams and mussels open and sauce thickens, about 15 to 20 minutes. Season with salt and freshly ground black pepper. To serve, ladle into 2 bowls and garnish with crab.
