……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 […]
From DTLA to Amsterdam to Singapore, and almost everywhere in between, no big city today is complete without an urban ‘food hall’. A place that blends genre and culture, sweet and savory, crowds large and diverse. Pine Street Market is a foodie sanctuary. A spot […]
It’s all happening Thursday mornings in Marin…
The sun is out in Northern California and the flowers are here and happy! The same rain that wreaked havoc on coastal hillsides and bridges last Winter has now come to you in an explosion of Spring color, fragrance and beauty. They are at the […]
This funky, little, central-coast town’s market is slim on produce stalls and rife with Kooky arts and crafts; but, what it lacks in organic, chef notable ingredients, it makes up for with heart and soul.
As you might expect, flowers, succulents and jewelry are everywhere; mix in the smell of fresh kettle korn and smoked sausage, kids with balloons and a few buzzed fisherman, and you got two very entertaining blocks to walk.
2016 was a crazy busy year for Bay Laurel Culinary. After months of planning and a full-scale construction project, we finally moved into our brand new customized kitchen space. From there, we started to build the foundation to expand our business, adding to-go and delivery menu […]
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 a bit more salad like, add some baby greens like arugula or frisee and cut the persimmon into thinner wedges.
Fuyu Persimmons with Passion Fruit Vinegar, Pepper Infused Sea Salt and Parmesan
3 fuyu persimmons
4 T. passion fruit vinegar
3 t. pepper infused sea salt (or ¼ t. cayenne pepper mixed with salt)
1 oz. Parmesano Reggiano
Peel persimmon and cut in half. Remove any seeds or core. Cut each half in half again so each persimmon is in a total of four pieces. Place a piece of persimmon on the end of a fork placed on a small appetizer/salad plate. Drizzle each fork of fruit with vinegar and then dust with salt. Using a vegetable peeler, top each piece of fruit with a shaving of parmesan cheese.
Makes 12 appetizers
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 […]