Archive | Wild Things

The Shredded Beef Chimichanga at El Sur Mexican Restaurant in Tucson as seen from the side. It should be noted that once your food is delivered to your table, the waitress brings hot roasted jalapeños and grilled onions by as garnishes for your meal.

Research & Development in Southern Arizona: Tucson Travelogue

Every now and then it is time to get out of town and visit a place historically known for iconic food, art and hospitality. It keeps our creative juices flowing and lets us take measure with others in our field, a way to set our sights on new goals and new trends. Last week it […]

SURF & TURF

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. We get creative with garnishes but always use Calaspara rice […]

Venice boardwalk

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 spied on the happenings at some of the most talked […]

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