BLC Gets Back To Its Roots

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

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