This recipe, perfect for a cold winter’s night, is just what you want this weekend. And, you can have this delicious pasta dish made in less than 30 minutes. Pair it with a simple green salad with an easy balsamic vinaigrette and more bread to […]
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 […]
We are fortunate to be in a business that we love and still feel passionate about after all these years. For the millions of people who follow us here, you know we never stop exploring our craft and taking notes to become better cooks. Our annual trip south of the border during the Thanksgiving holiday was no exception. Seeking modern twists on ancient cooking, we spent an evening of discovery at this tiny gem along the Rinconada in Puerto Escondido, Mexico. Below is what we found…
The Tasting Menu for two.
Plus a salad from the entree menu that we just couldn’t resist. Everything being exceptional, this turned out to be the favorite of the night.
And, like we are apt to do often when mixing business and pleasure; we drank our desserts.
Here at BLC, we feel lucky to have the opportunity to cook for clients on their wedding day. The enthusiasm & excitement of the wedding planning process is infectious & it inspires us to create menus that are as unique & multi-faceted as the couples […]
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.
Paddy is derived from the Irish, Pádraig: the source of those mysterious, emerald double-Ds. Patty is the diminutive of Patricia, or a burger, and just not something you call a fella. There isn’t a sinner in Ireland that would refer to a Patrick as “Patty”. It’s as simple […]
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 […]
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 Saturday and Sunday April 30 & May 1, 2011.
The cart was loaded with custom made Hobb’s 100% beef footlong franks. The servers made the dogs to order with a whole grain mustard aioli and marinated savoy cabbage to pair with the whites & black truffle cheese sauce and simmered spring onions to pair with the reds. Also on the table was a house made fire roasted tomato ketchup and lemon – ginger spring vegetable pickles (tokyo turnips, breakfast radishes, asparagus and sugar snap peas).
Brittany and Lynn served over 800 guests on Saturday and 600 guests on Sunday.
The cheese sauce was made with an Italian cows milk cheese laced with black truffles. The franks were placed in baguettes from Costeaux Bakery in Healdsburg and the spring onions were purchased from Full Belly Farm.
The Legendary Gastro Shack is retro hot dog trailer that has been turned into a gourmet stuffed baguette machine for the past 3 years. Making its way around towns, wineries and festivals to provide gourmet lunches of organic sandwiches and salads to crowds for unbeatable prices. This weekend however, the cart returned to its roots and pumped out over 125 pounds of custom made foot long hotdogs with gourmet toppings for over 1500 guests at the winery.
The VIP room at Michel Schlumberger was stocked with all the ‘skybox’ favorites. Bay Laurel chefs served hand carved organic turkey ruebens with jarlsburg cheese and marinated savoy cabbage slaw. The toasted sandwiches were served on both dark and light rye from Franco American Bakery in Santa Rosa and were carefully cut into perfect bite size peices. Along Side were seasonal spring lemon-ginger vegetable pickles, a ‘turf & dugout’ salad featuring roasted chiogga beets, little gem lettuce from County Line Farm in Petaluma and a vinaigrette made from fresh horseradish, spring garlic and local balsamic vinegar. However, the hit of the party was the big finish! BLC , with help from 3 Twins in Petaluma made batches of TOASTED POPCORN ICE CREAM and topped scoops with Michel Schlumberger’s very own ESTATE EXTRA VIRGIN OLIVE OIL and flakey SEA SALT.
Needless to say it was all smiles in the Benchland VIP Room!
One of the most idyllic spots in all of winedom, Michel-Schlumberger continues to be a favotite client of Bay Laurel Culinary and this chef looks forward to many more events on the property! A giant thank you to everyone at the winery from everyone at BLC!