Tag: Healdsburg

When Life Gives You Meyer Lemons….

When Life Gives You Meyer Lemons….

……Rejoice! The Meyer lemon was introduced to the US from China in 1908. It is named after the agricultural explorer that gathered a clipping of what is thought to be a cross between a regular lemon and an orange tree. How are they different from […]

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 up the harvest vibes together in the heart of the Russian River Valley.

The Menu for the Williams Selyem Harvest Party 2017
Marin Farmers Market in July – Snapshots of What’s Happening

Marin Farmers Market in July – Snapshots of What’s Happening

It’s all happening Thursday mornings in Marin…

Breakfast, Lunch & Dinner

Breakfast, Lunch & Dinner

Bay Laurel Culinary is proud to offer breakfast, lunch & dinner for delivery or pick-up in Sonoma County & beyond for groups of all sizes. Corporate meetings, wine country picnics, casual get togethers, rehearsal dinners – check out our Spring menus at http://www.baylaurelkitchen.com/menu. We are proud […]

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, these garden gems start with edible blossoms before Labor Day and end with their golden flesh in roasting pans on Thanksgiving tables everywhere across the region. The gourds, a beautiful ornamental cousin to squash, set the tone of harvest-time annually in farm country and beyond. The following are a few different types of very special squash and gourds. A very heartfelt thank you to Dehlinger Winery for allowing us to photograph and post such a beautiful cornucopia. See Below for some recipes featuring winter squash from Chef Christopher Greenwald.

Butternuts
Butternuts
Spaghettis
Spaghettis
Delicatas
Delicatas
Mini Jack Sugars
Mini Jack Sugars
The Gourds
The Gourds

Grilled Pork Tenderloin Salad with Delicata Squash and Arugula
Local Chevre and Mint

2 pork tenderloins (trimmed and trussed)
2 T. olive oil
3 t. salt
1 t. black pepper
1 t. chili powder
1 t. thyme
½ t. cumin
1 delicata Squash ( split, seeded and cut into ½ moons)
¼ # Baby Arugula
¼ # Chèvre
½ bunch mint (leaves only)
1 recipe vinaigrette (below)

Rub pork with 1 T. olive oil, 2 t. salt, ½ t. pepper, 1 t. chili powder, 1 t. thyme and ½ t. cumin. Let the pork sit at room temperature while heating your grill. Meanwhile, heat a large sauté pan over medium high heat. When pan is hot add 1 T. olive oil and squash moons. Sprinkle vegetable with 1 t. salt and ½ t. pepper. Cook squash al dente and remove from heat. Grill pork on all sides until medium, then let pork rest off of heat covered loosely with foil while assembling salad. Combine Arugula, chevre, warm squash and mint leaves in a large bowl and toss with no more than ¾ ‘s of vinaigrette. Divide salad between 6 plates. Slice pork and top salad with warm meat. Drizzle vinaigrette on pork and serve.

Serves 6

Vinaigrette

1 shallot (minced)
1 clove garlic (minced)
1 t. salt
1 t. brown sugar
½ t. black pepper
3 T. white balsamic vinegar
¼ cup olive oil

Place shallot, garlic, salt, sugar and pepper in a small bowl and cover with vinegar. Let mixture sit for 10 minutes. Whisk in olive oil and serve.

 

 

Butternut Squash and Tarragon Soup

2 Butternut Squash (Split lengthwise)
4 T. Olive oil
2 T. + 1 t. Kosher salt
2 T. Muscavado sugar
2 t. Ground cinnamon
2 t. Ground nutmeg
2 t. Ground allspice
2 Onion (Chopped)
2 Leek (white part only, chopped)
4 Celery ribs (chopped)
2 t. Dried tarragon
2 Quarts Vegetable stock
4 T. Pernod
2 Small bunches fresh tarragon
2 T. Coarse ground black peppercorns

Preheat oven to 425 degrees. Lay squash cut side up on sheet pan and sprinkle evenly with 2 T. olive oil, cinnamon, nutmeg, allspice and salt. Cover tightly with aluminum foil and bake until soft, about 1 hour. While squash is roasting put soup pot over medium high heat and sweat onion, leek and celery in remaining 2 T. of olive oil. Add salt and dried tarragon to sauté. When vegetables are soft add vegetable stock and simmer (there should be no caramelization on bottom of pot), if vegetables begin to color early, turn down heat and add a little stock. When squash is done scoop out flesh and add to soup base, discard tough skin. Simmer for twenty minute to let flavors blend. Purée the soup in a blender then strain through a chinois into another pot. Put soup back on low heat reduce to desired consistency. Just before service add Pernod and check for seasoning, adding a bit more salt if needed. Ladle into warm bowls and garnish with a sprig of tarragon and a pinch of coarse ground black pepper.
Serves 12

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…

#TBT-BLC hits Homerun at Michel-Schlumberger            Passport 2011

#TBT-BLC hits Homerun at Michel-Schlumberger Passport 2011

Once again Bay Laurel Culinary buffed out the legendary gastroshack for a stellar weekend of baseball themed gourmet fun at Michel Schlumberger in Dry Creek Valley. Carlos and his band played beautifully in the winery coutyard as the guests began tasting at 11 AM both […]

BLC Gets Back To Its Roots

A drizzly evening in early May set the stage for an incredible night of Zinfandel and family style dining at Limerick Lane Cellars in Heladsburg, Ca. Members of the Historical Vineyard Society were treated to an ‘old school’ menu of classic Italian-American standards like meatballs, grilled beef tri-tip, balsamic dressed spring lettuces and locally baked foccacia bread. This was winery dining at its essence with guests seated for dinner inside the barrel room with views out the back to old vines and rolling green hills. Bay Laurel Culinary was born from on location, vineyard cooking as well as working closely with wineries and winemakers to provide a truly iconic Sonoma County food and wine experience. We were honored to be asked to be a part of such an ‘historic’ dinner.

Old Vine, Head Pruned Zinfandel at Limerick Lane Cellars
Old Vine, Head Pruned Zinfandel at Limerick Lane Cellars
15 Block 15-2
15 Block 15-2
Setting the Table in the Barrel Room at Limerick Lane Cellars
Setting the Table in the Barrel Room at Limerick Lane Cellars
Forty Pounds of Marinated Tri Tip go Down on the Grill
Forty Pounds of Marinated Tri Tip go Down on the Grill
Forty Pounds of Tri Tip Rest over the Warm Mesquite Coals
Forty Pounds of Tri Tip Rest over the Warm Mesquite Coals
Sliced Apache Apricots ready to top Fennel Jam Crostini
Sliced Apache Apricots ready to top Fennel Jam Crostini
Marinated Mushrooms Grilled over Mesquite
Marinated Mushrooms Grilled over Mesquite
Menus, Plates and Glasses await Guests
Menus, Plates and Glasses await Guests
Pug's Leap Chèvre Crostini Adorned with Mixed Olive Tapenade and Serpolet Thyme
Pug’s Leap Chèvre Crostini Adorned with Mixed Olive Tapenade and Serpolet Thyme
Chefs Assembling Horsdoeuvre
Chefs Assembling Hors d’oeuvre
Fennel Jam Crostini with Apache Apricot, Olive Oil and Sea salt
Fennel Jam Crostini with Apache Apricot, Olive Oil and Sea salt
View of the Vineyards Out the Back
View of the Vineyards Out the Back
Plating the Horsdoeuvre
Plating the Hors d’oeuvre
The Pork & Beef Meatballs Floated, Slightly Submerged, in a Creamy, Sheep's Milk Cheese Polenta; Covered in a Fire Roasted Tomato Sauce, They were Liberally Dusted with Capricious Goat Cheese
The Pork & Beef Meatballs Float, Slightly Submerged, in a Creamy, Sheep’s Milk Cheese Polenta; Covered in a Fire Roasted Tomato Sauce, They are Liberally Dusted with Capricious Goat Cheese
Grilled Beef Tri Tip Platter with Roasted Spring Vegetables, Olive Oil and Sea Salt
Grilled Beef Tri Tip Platter with Roasted Spring Vegetables, Olive Oil and Sea Salt
BLC Tiramisu Made with McClelland Dairy Eggs, Taylor Maid Coffee, Extra Brute Cocoa Powder and Cognac
BLC Tiramisu Made with McClelland Dairy Eggs, Taylor Maid Coffee, Extra Brute Cocoa Powder and Cognac

The Tomahawk

We talked to our butcher about cutting some big steaks for us. Asked to create a menu to pair with an iconic Napa Valley Cabernet, we met the challenge by offering a dry-aged, prime beef bone-in ribeye steak for 4 grilled over mesquite wood. The […]