Tag: menus

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 […]

Pine Street Market X Portland, Oregon.

Pine Street Market X Portland, Oregon.

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 […]

ALMORADUZ – Cocina de Autor

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.

 

Wedding Album – A West County Garden in June

Wedding Album – A West County Garden in June

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 […]

Summer To-go Menu

Summer To-go Menu

Our Bay Laurel Kitchen menu offers locally sourced, seasonal meals to-go for breakfast, lunch or dinner. Team meetings, family gatherings, wine country picnics? We’ve got you covered. Our BLK menu is the perfect fit if you don’t need a fully staffed event, don’t have the […]

Happy New Year from Christopher & Ciara Greenwald

Happy New Year from Christopher & Ciara Greenwald

 

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 offerings http://baylaurelkitchen.com. It was also a very exciting and diverse year cooking for private clients, wineries, businesses both big and small, as well as a host of musicians (from multi-Grammy winners to Indy up-and-comers) who passed through the Bay Area. We couldn’t have done it without our core BLC team (who we are so proud of!) and the support of our clients, families, & friends.

As we sign off for a couple of weeks to recharge the batteries, we wanted to leave you with three easy recipes using fresh bay leaves – our company namesake and favorite secret ingredient.

Happy cooking from Bay Laurel Culinary!

Grilled Chicken Marinated in Fresh Bay Leaves and Lemon

Cut a fresh chicken into 10 pieces and place in a plastic bag. Place 2 fresh bay leaves, 1 whole lemon (roughly chopped), 3 cloves of garlic, 2 T. olive oil, 2 T. kosher salt and a couple grinds of fresh pepper in a food processor and make a rustic mix by pulsing a few times. Place marinade in bag with chicken and let sit refrigerated overnight. Remove chicken from marinade and scrape any extra large bits off so as not to burn them. Grill chicken (preferably over natural wood) until done. Alternatively use a grill pan or your ovens broiler. Salt to taste to finish.

Simple Tomato Sauce with Fresh Bay Leaves

Heat 2 T. olive oil in a medium pot over medium heat. Add 3 cloves chopped garlic, 1 t. minced fresh thyme, 1 t. minced fresh oregano, a pinch of salt, a grind of fresh black pepper and 2 fresh bay leaves; sauté until fragrant. Add ¼ white wine and reduce by half. Add 1 14-ounce can of whole peeled tomatoes with liquid (rinse can with fresh water to about half full and swirl to catch remaining tomato juice and add to pot). Bring to a simmer. Simmer 45 minutes, then gently break tomatoes into large pieces. Remove bay leaves and check for seasoning, adding salt and pepper as needed for taste.

Beef Brochettes with Onions and Fresh Bay Leaves

Cut one beef tri tip into approx. 2-inch cubes, cut 1 onion into 1-1/2 inch squares and slice 4 fresh bay leaves into ½ inch pieces. If using bamboo skewers for brochettes, make sure they are thoroughly soaked in water before skewering. Place meat, onions and bay leaves in a bowl and toss with 2 T. olive oil, kosher salt and freshly ground black pepper to taste. Thread meat, onions and bay leaf pieces alternately onto skewers. This can be done up to a day in advance. Grill skewers (preferably over natural wood) until steak is medium rare and onions are charred lightly. Alternatively use a grill pan or your ovens broiler. Add salt and pepper to taste.

 

Paella

Paella

Ever since we spent that long weekend in Barcelona 5 years ago we have been offering certain clients the chance to experience paella at Bay Laurel Culinary events. We make ours over a real fire using a combination of mesquite charcoal and organic almond wood. […]

Dinner for Adele

Dinner for Adele

This time of year we get really busy and a lot of great things happen around the BLC&K compound that do not get broadcast to the outside world. Although we are constantly looking forward to our next event I thought it would be slightly amiss […]

Chef’ Day Off: Chapter One

Chef’ Day Off: Chapter One

When the chefs have a little time off, we travel. We travel to eat and to learn and we have been inspired by a wide variety of countries, cultures and cuisines around the world. None more important than Ireland. Ireland’s acute awareness of its cultural heritage and loyalty to its artisanal products, as well as its wild, farmed and cultivated native ingredients, make it a monster in the culinary world at present moment. We have yet to taste fresher fish, more flavorful lamb, more balanced ham or a grassier cheese anywhere we have traveled in our lives. Don’t get us started on the butter!

Along comes Chapter One:

What makes a perfect pair to such incredible raw ingredients at any great restaurant? A team that knows how to coax flavors and entice textures without losing the soul of the products that they are working with in the fist place. This is the know-how at Chapter One. This unassuming place right off Parnell Square and opposite the Garden of Remembrance uses its name as a way to mark its place in the basement of the Dublin Writers Museum. Chapter One is a michelin-starred restaurant known for the dynamic and highly skilled ownership team at its helm, Chef Ross Lewis in the kitchen and Martin Corbett running front of house. Rarely will you see such a seamless and guest focused partnership between the two often fractious realms that make up a fine dining restaurant.

Upon entering, we were treated to warm Irish hospitality in the understated and elegant dining rooms sitting just below street level. Sitting with family made the experience that much better, sharing bottles of fine wine and conversation as we dined.

Chapter One
Chapter One
Art
Art in the Parlour
Game Terrine with Muscat Grapes & Foie Gras Parfait, Rye Bread Crouton
Game Terrine with Muscat Grapes & Foie Gras Parfait, Rye Bread Crouton
Goose Sausage with Spiced Red Cabbage, Chestnut Cream & Crisp Potato
Goose Sausage with Spiced Red Cabbage, Chestnut Cream & Crisp Potato
Hen Pheasant with Jerusalem Artichoke & Morteau Sausage, Pressed Leg with Lyonnaise Onion & Sage
Hen Pheasant with Jerusalem Artichoke & Morteau Sausage, Pressed Leg with Lyonnaise Onion & Sage
Seabass with Fennel & Poached Cultivated Mushrooms, Atlantic Shrimp, Black Olive Crumb with Virgin Olive Oil
Seabass with Fennel & Poached Cultivated Mushrooms, Atlantic Shrimp, Black Olive Crumb with Virgin Olive Oil
Potato Croquettes
Potato Croquettes
Roast Potatoes
Roast Potatoes
Irish Cheese Course
Irish Cheese Course
Hot 70% Chocolate Mousse with Barley & Hazelnut Milk, Roast Coffee Ice Cream & Lemon Jelly
Hot 70% Chocolate Mousse with Barley & Hazelnut Milk, Roast Coffee Ice Cream & Lemon Jelly
Sweet Oats and White Chocolate
Sweet Oats & White Chocolate
Playing with Food
Playing with the Food

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, […]