Tag: spring

It’s Always a Good Time for Chili

It’s Always a Good Time for Chili

Just because winter is over doesn’t mean a killer bowl of spicy beef and beans is out of the question. In fact, the Great Petaluma Chili Cook-Off this year is right around the corner (May 6). Here is a recipe for one of our very favorite versions […]

April Flowers (are at the market and calling your name)…

April Flowers (are at the market and calling your name)…

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 […]

Morro Bay Farmers Market, Morro Bay, Ca: Snapshot of What’s Happening

Morro Bay Farmers Market, Morro Bay, Ca: Snapshot of What’s Happening

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.

Right Off Main St.
Just Above the Bay
This Guy Knows His Biz
And His Biz is Succulents
This Woman Sells what She Grows – Don’t Break-Up the Ginger
Central Coast Meats
Dog Treats are BIG Biz
Flowers
More Flowers
Central Coast Carrots
Central Coast Cauliflower
Central Coast Jewelry
Succulents
More Succulents
Checking out the Scenery
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 […]

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 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!

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, […]

The Chef’s Spring Break; A few days of Adventure, R & D in the Golden State

We recently took a few days to see what was happening with our neighbors in California. A shoestring budget got us deserted campsites, hikes, free museums, gardens, parks, a movie (about food), history lessons and a full force burger tour in LA. In between we […]

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 steaks, AKA the ‘Tomahawk’ cut, are taken from the largest part of the rib area, three bones thick but with only the middle bone left on for presentation. The entire piece weighs in at about 4 pounds and measures from tip to tip about 18 inches long. Impressive to look at no doubt, but, when cooked correctly, is by far the juiciest, most succulent and flavorful piece of the entire beast.

When working with a raw product such as this, restraint is paramount and simple is better when it comes to the chef’s process. Using just a a couple of key flavoring agents in the marinade, we let the boldness of the beef and the heat and smoke from the fire take the starring roles on the table that night.

Herbs are key in our cooking process and we consider the fresher the better. We harvest our bay leaves from the tree in front of our kitchen and we use them both green and dried. For this particular marinade we combined bay, black pepper and olive oil.

Bay Leaves on the Tree
Bay Leaves on the Tree

This may not look very big in the picture, but know that this steak was sitting on a full sheet pan…

A 4 Pound Tomahawk Steak with Bay Leaf-Peppercorn Marinade
A 4 Pound Tomahawk Steak with Bay Leaf-Peppercorn Marinade

Here we stacked the steaks in an attempt to show how massive they were.

The Steaks in the Marinade
The Steaks in the Marinade

An important part of the process was to use real wood logs to grill the ‘Tomahawks’. Real wood smoke and real wood heat is much harder to control than charcoal but the pay off for the guests was huge.

Mesquite Logs Catching Fire under the Grill
Mesquite Logs Catching Fire under the Grill

A few days before Spring, the rain clouds parted and left a lovely view before the crew as we cooked.

Mt. St. Helena as Seen from the Grill
Mt. St. Helena as Seen from the Grill

As we were ready to load the steaks onto the grill, we couldn’t help ourselves. Just one shot to put these massive steaks into perspective…

Sometimes its OK to Play with the Food
Sometimes its OK to Play with the Food

Mesquite wood burns incredibly hot with amazing smoke. It also burns quite quickly which allowed us here to sear the steaks on both sides before letting them finish as the fire and coals dropped slightly in temperature.

Cooking 'Tomahawk' Steaks Over a Real Mesquite Wood Fire
Cooking ‘Tomahawk’ Steaks Over a Real Mesquite Wood Fire

After a good resting period, the warm steaks are then taken to large wooden cutting boards; and, one at a time, sliced before being plated for family style service.

Rested and Sliced, the Steak with Bay Leaf Branch Awaits its Platter and Trip to the Table
Rested and Sliced, the Steak with Bay Leaf Branch Awaits its Platter and Trip to the Table

Each steak was presented with the bone, finished with sea salt and easily fed four hungry diners.

A Perfectly Medium Rare Steak is Presented on its Platter for the Table
A Perfectly Medium Rare Steak is Presented on its Platter for the Table

Spring is around the corner…

Spring is around the corner…

We are excited to be planning spring & summer events already. We are here to help you plan yours! E-mail us at info@baylaurelculinary.com for ideas, dates & sample menus.