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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3 Responses to BLC Gets Back To Its Roots

  1. Allis May 11, 2016 at 10:10 am #

    Wow! Stunning!!!

  2. Mike Dildine May 12, 2016 at 11:44 am #

    One of the best catered dinners I’ve ever had the pleasure of attending.

    Thanks to Bay Laurel for a tremendous evening!

  3. mike Stoneking May 14, 2016 at 6:18 am #

    The food was awesome and the service was excellent. Great dinner to end a wonderful day with the Historic Vineyard Society. Thanks Bay Laurel!!

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