Tag: autumn

A Mediterranean-Bohemian Wedding

A Mediterranean-Bohemian Wedding

Our wedding menus are custom designed for each and every couple we have the pleasure of working with. We love the creative process of crafting a celebratory wedding meal that is unique to them. Imagine our excitement when this romantic duo asked us to create […]

The Williams Selyem Harvest Party 2017

The Williams Selyem Harvest Party 2017

What an honor it was to be asked to cook a festive supper for the men and women who make this incredible winery tick. After such a devastating October in wine country it was an extra special afternoon as everyone shared good cheer and soaked […]

Happy Thanksgiving From BLC&K 2016

Happy Thanksgiving From BLC&K 2016

We return thanks to our mother, the earth, which sustains us.
We return thanks to the rivers and streams, which supply us with waters.
We return thanks to all herbs, which furnish medicine for the cure of our diseases.
We return thanks to the corn, and to her sisters, the beans and the squashes, which give us life.
We return thanks to the wind, which moving the air has banished diseases.
We return thanks to the moon and the stars,
which have given us their light when the sun was gone.
We return thanks to the sun, that he has looked upon the earth with a beneficent eye.
Lastly, we return thanks to the Great Spirit, in whom is embodied all goodness, and who directs all things for the good of his children.

-Iroquois Prayer of Gratitude

Squash & Gourds!

Squash & Gourds!

Autumn’s full bounty is on display right before Thanksgiving in Western Sonoma County. Just before the weather turns really dark and nasty, Mother Earth gives us one last glimpse of our long summer growing season that usually lasts deep into November. Winter Squash by different names, […]

The Treasure Island Music Festival 10th Anniversary

The Treasure Island Music Festival 10th Anniversary

Jeez, It’s been ten years, where does the time go we ask? Ten years ago this October BLC (being just a newborn) was asked to come down and serve the artists over the weekend kicking out the jams at the Treasure Island Music festival.A decade […]

Vineyards!

Vineyards!

We work in them, play in them, get drink from them and marvel at their beauty! Here is a look at some of our favorite local vineyards…

Sonoma Coast
Sonoma Coast
Russian River
Russian River
Sonoma Valley
Sonoma Valley
Russian River
Russian River
Chalk Hill
Chalk Hill
Dry Creek Valley
Dry Creek Valley
Dry Creek Valley
Dry Creek Valley
Russian River
Russian River
Sonoma Valley
Sonoma Valley
Calistoga
Calistoga
Dry Creek Valley
Dry Creek Valley

San Rafael’s Thursday Farmers Market in November – Snapshots of What’s Happening 

Although cold out there in the mornings now, the best farmers market in the north bay is still going strong with wonderful gem-like produce offerings.   Baby Beets shine in the early morning sun at the Full Belly Farm stand. Kohlrabi, Blue Kabocha Squash and […]

Fuyu Persimmons

Fuyu Persimmons are in abundance right now at the markets in Northern California. They should be used and celebrated! Below is a very easy appetizer to serve as a first course or as part of an hors d’oeuvre party. If you want to make it […]

Duck Rillettes

Duck Rillettes

With the holidays quickly approaching here is an idea for an easy hors d’oeuvre from us to you. Rillettes is simply potted meat. This can be made easily at home with the following recipe or purchased from a butcher/deli counter at an excellent market (any pate can be substituted with good results here). Once you have the rillettes all you need is a great whole grain mustard, high quality cornichons and super fresh, local frisee for color and texture. Toast or grill some bread and cut into one or two bite size triangles. This is not fancy stuff but it is excellent. The hors d’oeuvre will be the sum of all 5 ingredients so make them count. Recipe below…


Duck Rillettes

2 Duck Legs (Confit)
1 Shallot (minced)
2 Garlic Cloves (Roasted)
1 Tbls. FreshThyme (minced)
1 ½ Tbls. Whole Grain Mustard
1/3 – ½ Cup Rendered Duck Fat
Salt/pepper to Taste
Remove skin from duck and pick all meat from bones. Place meat in food processor with shallot, garlic, thyme and mustard, pulse mixture until coarse but homogenous. Add fat a little at a time until desired consistency then season to taste with salt and pepper. This is best done a day before service to let flavors mingle and develop. To store cover with any leftover duck fat on top of rillettes and refrigerate.

October Highlights

October is traditionally the craziest of the busy months for us at BLC. Not only are private client bookings at a high water mark due to Northern California’s Indian Summertime, our calendar is filled with gigs at wineries and concert venues. The fact that this […]